If you are still sorting out your Thanksgiving menu, this Italian sausage stuffing is a great impromptu on the classic holiday side dish. Featured with mild or sweet Italian sausage, this super moist filling is full of flavour, easy to make, and guaranteed popularity.

I use Italian sausage links in this recipe, mainly because they are a staple in our refrigerator, but you can use grated sausage mixture instead. If using links, use a sharp knife along the sausage and cut from top to bottom, then discard the casing. I like the mixed taste of Italian sausage, which is usually made from fennel seeds, garlic and crushed red pepper. This recipe calls for mild or sweet Italian sausage, but you can use the hot version if needed.

Grated sausage or links can be used in this recipe, and the casing can be removed by cutting the links from top to bottom with a sharp knife. Sarah Nasello / Forum

I cook the sausage with 6 tablespoons of melted butter. When it turns brown, I add diced onion, celery and minced garlic. These spices are cooked with the sausage until the onion is soft and translucent, and the butter adds more flavor than olive or vegetable oil.

Add fresh sage and thyme to the mixture, then add 3 cups of chicken broth and bring to a boil. If you want, you can use turkey or vegetable soup, or even water.

Fresh sage and thyme give the filling a warm and aromatic flavor. Sarah Nasello / Forum

Bread is what's in the filling. My choice for this recipe is Breadsmith's Rustic Italian bread, but any loaf of rustic white bread or sourdough bread will do. I bought pre-sliced ​​bread and cut the slices into half-inch cubes.

Stale bread is ideal for filling, because drying helps the loaf absorb liquid without breaking down during baking. I put the cut cubes on the baking sheet, let them sit naked overnight, and dry them before making the filling.

Sarah chose Breadsmith's Rustic Italian bread for this filling recipe. She cuts the bread into cubes and dried them overnight so that the bread can absorb moisture without breaking down when the filling is baked. Sarah Nasello / Forum

Sausage is not the only Italian flavor in this recipe, thanks to the inclusion of half a cup of grated Parmesan cheese. Before adding the sausage mixture, mix the cheese with the bread cubes and two beaten eggs to give the filling a smooth, creamy, nutty flavor.

You can use fresh or canned Parmesan here-I have used both, but I can't tell the difference, so save your money and choose the famous canned green with a clear conscience.

Eggs, Parmesan cheese and chicken broth are the binders for making super moist and delicious fillings. Sarah Nasello / Forum

Transfer the filling to a 3 quart casserole, garnished with a bit of butter, and bake in the oven, covered with a lid, for 30 minutes. At this stage, I remove the aluminum foil cover and continue to bake the dish until the filling expands and is golden brown, which takes about 30 to 40 minutes.

Most of the preparation for this filling can be done a day or more in advance, and leftovers (if any) can be refrigerated for up to four days or frozen for two to three months. This stuffing is our family’s favorite, and we hope you like it too.

The sausage is cooked in melted butter until browned, and then chopped onion, celery and garlic are added to enhance the aromatic intensity of the filling. Sarah Nasello / Forum

Today is the ninth anniversary of this column. As we approach Thanksgiving, I want you to know how grateful I am to think about and write articles about food for you every week. This creative work has brought me happiness and made my world more delicious. Thanks!

½ cup (1 stick) unsalted butter, divided

1 pound mild or sweet grated Italian sausage, or links with casing removed

2 tablespoons fresh sage, chopped

1 tablespoon of fresh thyme leaves, stems removed, or 1 teaspoon of dried thyme

3 cups chicken broth (turkey or vegetable broth can also be used)

1 loaf (1.5 pounds) rustic Italian country white bread or sourdough bread, cut into ½ inch cubes (approximately 13 to 14 cups)

Preheat the oven to 375 degrees and grease a 3-quart baking pan with butter or cooking spray; set aside.

In a large saucepan, melt 6 tablespoons of butter over medium-high heat. Add the sausage and cook, stirring often to break up the meat, until browned and fully cooked, about 6 to 8 minutes.

Reduce the heat to medium. Add the celery, onion and garlic and cook, stirring occasionally, until the onion is soft and translucent, which takes about 5 to 6 minutes. Add sage and thyme and stir until combined. Add broth, add salt and pepper and stir. Simmer slowly over medium heat, then remove the pan from the burner.

In a large bowl, whisk the eggs until frothy. Add the croutons and Parmesan cheese and stir to combine. Add the sausage mixture and stir well until fully combined.

Transfer the filling to the prepared baking pan. Cut the remaining 2 tablespoons of butter into small pieces and sprinkle them evenly on the filling. Cover with foil and bake for 30 minutes, then remove the foil and continue baking until golden brown, about 30 to 40 minutes. After preparation, the internal temperature of the filling should be at least 160 degrees.

Remove from the oven, let the filling cool, cover lightly, 10 minutes before serving. Leftovers should be stored in the refrigerator in an airtight container for 3 to 4 days, or in the refrigerator for up to 2 months. Reheat at 350 degrees in the oven and cover until heated for about 15 minutes, or heat in the microwave.

The recipe can be found in the article on InForum.com.

"Go Home with the Lost Italian" is a weekly column written by Sarah Nasello, which introduces the recipes of her husband Tony Nasello. The couple own Sarello's in Moorhead and live in Fargo with their son Giovanni. Readers can contact them at sarahnasello@gmail.com.