Italian Dressing Recipe for Thanksgiving

By Staff
12 servings SERVINGS


  • 1-pound loaf artisan bread, cut into cubes
  • 1/2 pound ditalini pasta
  • 1/4 cup extra-virgin olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 large onion, chopped
  • 3 large garlic cloves, minced
  • 8 ounces porcini mushrooms, chopped
  • 1/2 cup finely chopped fresh sage leaves
  • 1/2 cup finely chopped flat-leaf parsley
  • 4 tablespoons unsalted butter
  • 2 eggs, beaten
  • 2-1/2 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup freshly grated Parmesan cheese


  • Preheat oven to 350 F.
  • Spread bread cubes evenly on cookie sheet, and toast in oven for 10 minutes, or until dry and lightly browned.
  • Meanwhile, cook and drain pasta. Set aside.
  • Heat olive oil in large skillet over medium heat. Add sausage, and cook until browned, about 10 minutes, breaking meat into bits as it cooks.
  • Add onion, garlic and mushrooms, and cook for about 6 minutes. Add sage, parsley and butter.
  • In large mixing bowl, combine toasted bread, pasta and sausage mixture, and mix well.
  • Add eggs, chicken stock, salt and pepper, and mix thoroughly. Use more or less chicken broth, if necessary. Mixture should be very moist, but not soupy.
  • Spoon mixture into 9-by-13-inch casserole dish. Cover with foil, and bake for 35 minutes.
  • Uncover, and sprinkle cheese evenly on top. Bake, uncovered, for 10 minutes. Cool for about 10 minutes before serving.

Italian-American traditions come together beautifully in this recipe, incorporating pasta and Parmesan with the lusty flavors of fennel and red pepper found in traditional Italian sausage.


  • Published on Oct 13, 2016
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