My family’s Italian Stuffing made with sausage, pasta and spinach… a cherished recipe my grandmother prepared for our family for as long as I can remember. This unique and savory stuffing remains my absolute favorite part of our Thanksgiving celebration, a true taste of home and heritage.
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I’m honored to be reposting this profoundly special Thanksgiving recipe today, a heartfelt tribute to my beloved grandmother, who we lost this past August. Those who have followed my blog for some time know that she and my grandfather were a monumental part of my life. Now, I find comfort in knowing they are together again in Heaven, undoubtedly smiling down on us. This Italian stuffing was her signature dish, the one she meticulously prepared for every holiday, and it’s a culinary tradition we eagerly anticipate each Thanksgiving. It’s more than just a dish; it’s a living memory, a connection to our roots.
Originally published November 7, 2016, this recipe has been a cornerstone of our family’s holiday table for decades, evolving slightly but always retaining its authentic Italian heart.
It’s hard to believe how quickly time flies, bringing us once again to the threshold of Thanksgiving. I’m especially thrilled to be sharing a Thanksgiving recipe well in advance this year—a rare feat for me! This particular recipe for my family’s Italian Thanksgiving Stuffing has graced our holiday table for generations, but it wasn’t until last year that I finally captured its essence in photographs. Now, I can properly share this treasured dish with you, just in time for your own holiday preparations.
Undoubtedly, this isn’t the “classic” holiday stuffing you might envision, typically made with bread cubes and herbs. However, for me, this is the only stuffing I’ve ever truly known. Our family hails from Sicily, and while we celebrated Thanksgiving, it wasn’t steeped in the same traditional American customs as many of my peers. We always had a turkey, but in my younger years, particularly before high school, our feasting often began with substantial plates of manicotti or ziti long before the turkey even made its grand appearance. I honestly didn’t discover what green bean casserole was until I was in college, and sweet potato casserole or candied yams were completely foreign to me until the year I got engaged to my husband. So, while this Italian sausage and pasta stuffing may not fit the traditional mold, it holds an irreplaceable place in my heart, and I eagerly await it every single year.
The joy it brings to my children’s faces truly warms my heart. Seeing them embrace this unique family tradition, year after year, makes me incredibly happy. It’s a testament to the power of food in forging lasting memories and connections across generations.
My Nonna, with her unparalleled culinary wisdom, made this stuffing for as long as I can remember. Her hands, guided by intuition and love, brought this dish to life. As is often the case in large families, over the years, my mom, sister, and I have gradually taken on the responsibility for most of the cooking during major holidays. A few years ago, I proudly took the reins of preparing this specific recipe for our Thanksgiving feast. I’ve strived to recreate it as closely as possible to her original “recipe”—though, like many Italian grandmothers, my Nonna didn’t rely on exact measurements, preferring to cook by feel and taste. It’s a culinary art form passed down through observation and practice, making each batch a tribute to her legacy.
This Italian stuffing is a marvel of textures and flavors. It combines savory ground Italian sausage (I personally lean towards turkey sausage for a slightly lighter touch without sacrificing flavor), tender Ditalini pasta, and fresh spinach, all bound together with eggs and moistened with a rich chicken broth. The result is a substantial, flavorful, and incredibly satisfying dish that stands out on any holiday table. It’s comforting, hearty, and distinctly Italian, offering a delightful counterpoint to the more common bread-based stuffings.
When it comes to baking, I adore using CorningWare dishes. Their perfect size and the convenience of their glass covers make them ideal for achieving that beautifully cooked, golden-brown topping. Fun fact: this particular CorningWare set was one of the best wedding shower gifts I received from my mom—truly a gift that keeps on giving!
To complement our unique Italian stuffing and the traditional turkey, some of the other cherished recipes I prepare for my family every year include our vibrant Apple-Orange Cranberry Sauce, crisp Roasted Green Beans with Shallots and Almonds, and these incredibly creamy Whipped Sweet Potatoes with Pecan Topping (though my kids always insist on marshmallows on top too!). Each dish contributes to the rich tapestry of flavors that defines our family’s Thanksgiving feast.
Now that I’ve shared one of my family’s oldest and most beloved Thanksgiving recipes, I’d love to hear about yours! What are the unique or traditional dishes that grace your holiday table? Share your stories and recipes by leaving a comment below!
Italian Stuffing: A Family Thanksgiving Tradition
Author: Aggie Goodman
Cook Time: 60 minutes
Total Time: 1 hour
Yield: 12 generous servings 1x
Experience a truly unique Thanksgiving side dish with my family’s traditional Italian Stuffing. Packed with savory sausage, tender Ditalini pasta, and fresh spinach, this recipe, lovingly passed down from my grandmother, is a cherished centerpiece of our holiday meal. It’s a comforting blend of textures and flavors that will surprise and delight your guests.
Ingredients for Italian Sausage & Pasta Stuffing
- 2.5–3 lbs ground Italian sausage (pork, turkey, or chicken), removed from casing. For a lighter touch, I highly recommend using quality ground turkey sausage.
- 1 lb box of Ditalini pasta (small, short tube-shaped pasta), cooked al dente according to package directions.
- 2 10 oz boxes of frozen chopped spinach, thoroughly defrosted and squeezed exceptionally well to remove all excess water. This is crucial for texture.
- 5 –6 large eggs, lightly beaten.
- 1 14 oz bag of herbed stuffing mix (I consistently use Pepperidge Farms, the blue bag, for consistent flavor and texture).
- 2–3 cups of low sodium chicken broth, adjusted as needed for moisture.
- Salt and freshly ground black pepper, to taste.
Step-by-Step Instructions for Nonna’s Italian Stuffing
- Prepare the Pasta: Begin by cooking the entire 1 lb box of Ditalini pasta according to the package instructions until it reaches a perfect al dente. Once cooked, drain it thoroughly and set it aside to cool completely. This prevents the pasta from overcooking when mixed with other ingredients.
- Brown the Sausage: While the Ditalini pasta is cooking, heat a large sauté pan or skillet over medium-high heat. Add the ground Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage until it’s fully cooked through and no longer pink. Drain off any excess fat, then season generously with salt and freshly ground black pepper to enhance its flavor.
- Combine Ingredients: In your largest mixing bowl, combine the cooled Ditalini pasta and the browned Italian sausage. Next, add the defrosted and well-drained chopped spinach. It’s crucial to squeeze out as much moisture as possible from the spinach to avoid a watery stuffing. Stir these ingredients together until well combined. Then, gently fold in the entire 14 oz bag of herbed stuffing mix. Taste the mixture and adjust seasoning with additional salt and pepper as needed. Finally, pour in the beaten eggs and mix everything thoroughly until all ingredients are evenly coated.
- Bake to Perfection: Lightly grease your chosen baking dishes (CorningWare is excellent for this). Spoon the stuffing mixture evenly into the prepared dishes. Slowly and evenly pour 2 to 3 cups of low sodium chicken broth over the stuffing. The amount can vary slightly depending on your preferred moisture level, but aim for the stuffing to be well-hydrated without being soggy. Cover the casseroles tightly with their lids or aluminum foil and place them into a preheated 350°F (175°C) oven. Bake for approximately 30-35 minutes, or until the stuffing is heated through and just beginning to brown around the edges. For a golden, crispy top, remove the covers from the casseroles during the last 5-10 minutes of baking. Serve hot and enjoy this unforgettable family tradition!
For more holiday inspiration and delicious recipes, be sure to follow Aggie’s Kitchen’s dedicated Thanksgiving board on Pinterest!