top of page


Saffron's Table: Stuffing/Dressing

I've always called it stuffing, but apparently people call it dressing - either way, no Thanksgiving is complete with this bready goodness! This is my grandmother's recipe so it brings joy to my heart every time I make it.



10-12 servings

16-18 cups Bread Cubes (~1.5 - 2 packs of dried bread)

~ 1lb of Italian Pork Sausage/Pecorino Romano Pork Sausage

2 cup Celery, chopped

1 cup Onion, diced

1/2 cup Unsalted Butter

1/2 cup Yellow Raisins

1/4 cup Pine Nuts

1 teaspoon Poultry Seasoning (or Herbes de Provence)

2 teaspoon Lemon Zest

~400ml Chicken Broth

Salt & Peper, to taste

Preheat your oven to 350F/170C

Cube the dried bread so they are roughly the same size and 1/2 inch square. Use a very large bowl.

Crumble and brown the sausage. Drain the fat before adding the sausage to the bread crumbs.

Sauté the celery and onions in the butter until translucent and not caramelized. Add to the bread crumbs and sausage. To the bread crumbs add the yellow raisins, pine nuts, seasonings, and lemon zest. Toss the breadcrumb mixture with enough chicken broth to make a moist but not too wet stuffing (start with 400ml and then add more if needed)

I then bake the stuffing in two small baking dishes for 20-30 or until the top is golden brown.

*If stuffing the turkey cook until stuffing is an internal temperature of 165F

Search By Tags
bottom of page