Savory Stuffing | Thanksgiving | Premio Foods

Savory Stuffing


  • 16 ounces Premio Premio’s Sweet Italian Sausage, cut into small pieces
  • 3/4 cup red onion, finely chopped
  • 1/2 cup orange pepper, chopped
  • 1/2 cup celery, chopped
  • 2/3 cup dried cranberries
  • 1/2 cup butter
  • 5 cups dry white bread cubes
  • 4 cups crumbled corn bread
  • 1 teaspoon poultry seasoning
  • 1/8 teaspoon white pepper
  • 3/4 cups toasted pine nuts
  • 1 1/4 to 1  1/2 cups vegetable broth
  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Savory Stuffing:

1. Preheat oven to 325 degrees (F). In a large skillet, cook Premio Sausage until browned. Drain and set aside.

2. In the same skillet cook onion, pepper, and celery in hot butter until tender. Set aside

3. In a large bowl combine bread cubes and corn bread. Add sausage, onion mixture, cranberries, poultry seasoning, pepper and pine nuts.

4. Drizzle mixture with enough broth to moisten (about 1 cup). Toss lightly to combine.

5. Place stuffing in a two-quart casserole and bake at 325 degrees (F) uncovered for 30 to 45 minutes, or until heated through.

SERVES: 6-10

SERVES: 6-10

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