Culinary Institute of America Recipe
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Thanksgiving Stuffing with Sweet and Hot Italian Sausage

Chef David Bruno's Family Favorite

Watch Chef make his family’s favorite stuffing recipe—then make it yourself! Recipe courtesy CIA Chef David Bruno '88.

CIA's Thanksgiving stuffing with hot and sweet sausage recipe



Makes 10 portions

  • 2 loaves French bread, large dice, toasted
  • 3 tablespoons olive oil
  • 1/2 pound hot Italian sausage, out of the casing
  • 1/2 pound sweet Italian sausage, out of the casing
  • 3 cups onions, small dice
  • 3 cups celery, small dice
  • 2 tablespoons garlic, minced
  • 2 tablespoons poultry seasoning
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 1 cup chestnuts, chopped
  • 1/4 cup fresh sage, chopped
  • 1/4 cup parsley, chopped
  • 1 quart chicken or turkey stock
  • 3 eggs, beaten


  1. Toast the French bread in a 350-degree-F oven until golden brown, about 20 minutes.
  2. Heat large rondeau pan and add the oil. Add the sausage and brown, stirring occasionally to break up the sausage as it cooks. When brown, add the onions and celery and sweat until tender, about 10 minutes. Add the garlic and sweat for one minute.
  3. Add the poultry seasoning, pepper, salt, chestnuts, sage, and parsley. Stir in the toasted bread, cold chicken stock, and eggs, making sure there is enough moisture to soften the bread. Add more stock if necessary.
  4. Add the stuffing to a baking dish and bake in a 350-degree-F oven for 45 to 50 minutes.

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