Italian Sausage Stuffing with Broccoli Rabe and Parmesan

Italian sausage stuffing with broccoli rabe and parmesan, onions, garlic and a zing of hot paprika, (yummm!) Perfect for Thanksgiving I Panning The Globe

5 from 4 reviews

Spicy, flavorful stuffing with sausage, broccoli rabe, onions, garlic and parmesan cheese. Stuff your turkey with it or serve it in a casserole or both.


Units Scale
  • 1 (1 pound) round loaf of home-style country bread or Italian bread, crusts sliced off, cut into 1/2-inch cubes
  • 1/4 cup olive oil
  • 1 1/3 pounds sweet Italian sausage (4 5-ounce sausages), casings removed
  • 6 large cloves garlic, peeled and minced (3 tablespoons)
  • 1 teaspoon Hungarian hot paprika (not smoked)
  • 1 large (1 pound) bunch broccoli rabe: Cut off the thick stem. Reserve the leaves, the buds, and about 2 inches of the tender stem beneath the bud.
  • 2 tablespoons unsalted butter
  • 3 small red onions or two large, peeled, halved and sliced into thin wedges (4 1/2 cups sliced onion)
  • 2 stalks of celery, thinly sliced crosswise
  • 2 tablespoons white balsamic vinegar or sherry vinegar
  • 2 large eggs, whisked
  • 1/2 cup turkey or chicken broth
  • 1/2 cup good quality parmesan cheese, finely grated (I recommend Parmigiana Reggiano)
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 350ºF. Butter a baking pan.
  2. Toast The Bread: Spread bread cubes out in a single layer on a shallow baking pan and bake for 20 minutes, to dry it out. Set aside. Turn oven up to 425ºF.
  3. Blanch the Broccoli Rabe: Drop broccoli rabe into boiling water and leave it for 30 seconds. It will turn bright green and reduce in bulk. Drain and run under cold water to stop the cooking process. Spread it out on a cutting board and slice into bite sized pieces.
  4. Brown The Sausage: Heat 1/4 cup olive oil in a large skillet over medium high heat. Cook the sausage for 3-4 minutes, stirring and breaking it up into small pieces with the end of a metal spatula, until it loses all its pink color and starts to brown. Turn the heat down to medium. Add the garlic and hot paprika. Continue to cook, stirring, for 1 minutes longer. Add the broccoli rabe, a pinch of salt and a few grinds of black peppers. Cook, stirring, for another minute. Transfer sausage and broccoli rabe to a large bowl.
  5. Melt 2 tablespoons butter in the skillet. Cook onions and celery over medium heat, stirring occasionally, for 7-8 minutes, until tender and starting to brown. Add vinegar and cook, stirring for another minute, scraping up the browned bits in the pan. Transfer onions to the bowl with the sausage.
  6. Add bread, eggs, broth, and cheese to the bowl. Toss to thoroughly combine. Pour stuffing mixture into prepared baking dish. {If you plan to stuff your turkey, set aside about 5 cups of stuffing and let it cool completely before you stuff your bird. Pour the rest into your prepared baking dish.} Cover baking dish tightly with foil and bake for 20 minutes, to heat through. Remove foil and cook for another 10-15 minutes longer, to get the top nice and brown. Serve hot.

Keywords: Baked stuffing with bread, sausages, broccoli rabe and parmesan