Thanksgiving Stuffing Sicilian Style!

Thanksgiving Stuffing Sicilian Style!  Our Thanksgiving Stuffing Sicilian Style is loaded with browned crumbled sausages, store-bought stuffing, pecorino cheese, fresh herbs, golden raisins, onions, and extra virgin olive oil. It is the BEST TASTING stuffing ever! With a few easy steps, this is a recipe for “how to make a healthy out-of-the-bird stuffing.”


Every year my Sicilian husband makes his famous stuffing for Thanksgiving and it’s our favorite side served with our turkey, and oh boy, how everyone looks forward to it year after year.

Best of all, our Thanksgiving Stuffing Sicilian Style can be made ahead and refrigerated up to 1 day before you are ready to bake!

Perfect!!  πŸ™‚

The reasons why my husband prepares the stuffing outside the turkey is:

  • that it’s healthier
  • NO greasy turkey fat melting into the stuffing
  • it has a better texture and a more flavorful finish...

And, the first time you make this Thanksgiving stuffing out-of-the-bird?

You’ll never go back!  I promise…

GREAT TIPS on How To Make Thanksgiving Stuffing Sicilian Style: 

1.  No need to cut your own bread into cubes, using one bag of classic store-bought stuffing mix makes this Thanksgiving stuffing come together in minutes.

2.  The only thing you will need to do to prep his easy stuffing is to brown the sausages in a non-stick skillet, chop 2 onions and add it to the stuffing mixture.

2 photos with a silver bowl filled with package of stuffing mixture and a package of breakfast sausages. by


3.  Then put both the cooked sausages and the raw onions through a mini-chopper or food processor to finely chop them.  Add them to the stuffing mix.

Italian sweet pork sausage is what my husband prefers, and sometimes he’ll make his stuffing using breakfast sausage patties, as shown in these photos.  They are sweet and delicious tasting too.

Either one will do fine!

Breakfast sausage patties cooking in a skillet, and then into a food chopper to crumble them.  by

QUICK NOTES and TIPS for Sausage!

  • Keep in mind, you may also find already crumbled sausage meat in packages. 
  • Just brown them for a few minutes in a skillet before you add them to the stuffing mixture. 
  • And if you can’t find sausages already crumbled?  No worries, you can buy sausage links, open the casings, and crumble them yourself.

4.  Once the sausages are browned and the raw onions have been chopped, the rest is easy!  Combine all the rest of the ingredients in a large mixing bowl and mix well.  Then transfer to your baking pan.

QUICK TIP: Mixing all the ingredients in this stuffing mixture thoroughly is very important.

5.  Finally, top with pieces of chopped butter then cover with some foil wrap. (Here is where you can store it in the fridge one day before)  Your stuffing is ready to be baked.

Thanksgiving Stuffing Sicilian Style! by

When you add fresh herbs, golden raisins, sausages, and pecorino cheese, it makes a tasty combination for this Thanksgiving stuffing.

It’s the best!

These simple ingredients give this stuffing its robust flavors!

This method was the way his mom (my mother-in-law) always made her stuffing, and she always made it outside the bird.

And he has been making it the same way forever.

Thanksgiving Stuffing Sicilian Style by

Questions & Answers…

1. Can we use either the crumbled mix stuffing or use the cube stuffing mix? Yes, you can.  We used 1 package of  Herb Seasoned Classic Stuffing.  If you decide to use Unseasoned Classic Stuffing, you will need to adjust the seasonings, adding more to your liking.

2. Can we Make-Ahead? You can make the stuffing up to 1 day ahead. Cover with foil wrap and refrigerate.  Always remember to take it out and leave it on the counter for at least 1 hour before baking it in the oven.

3. How long to bake it? Cover with foil wrap and bake for at least 45 minutes, up to one hour at 325 F or 350 F degrees.  This will brown the stuffing without drying it out.

4. Can we reheat it? Yes! Any leftover stuffing reheats well in the microwave.

Cooks Notes:

  • Our recipe calls for a generous amount of extra-virgin olive oil.  It sounds like a lot, but it will keep this stuffing very moist and delicious tasting. 

  • Also, check on your stuffing before the actual cooking time is up, because all ovens will vary in temperatures, it’s best to keep an eye on it towards the end while it’s baking.  You don’t want to dry it out.

Thanksgiving Stuffing Sicilian Style! by

Our Thanksgiving Stuffing Sicilian Style is a savory side dish and while it pairs perfectly with turkey, it also pairs well with glazed ham and other poultry.

This stuffing is such a delicious dish.   I think everyone will ask for seconds.

And, it might even be one of the first dishes to disappear from your Thanksgiving or Christmas buffet table!

Whether your holiday menu is already set or not, or maybe you want to try something new this year, this Thanksgiving Stuffing Sicilian Style makes a wonderful side dish that will complement your holiday buffet table!

This recipe is on our menu for many years and it never disappoints. We hope you’ll try it!


…Thanks for Pinning!

Thanksgiving Stuffing-Sicilian Style! by

Looking for More Ideas and Recipes for This Holiday?  

Try some of these:

Yield: 10 to 12 servings

Thanksgiving Stuffing Sicilian Style!

Thanksgiving Stuffing Sicilian Style!

Thanksgiving Stuffing Sicilian Style ~ is made with browned crumbled sausages, store-bought stuffing, grated pecorino cheese, fresh herbs, golden raisins, and extra virgin olive oil. Baked in a casserole dish, this stuffing is super easy, flavorful and so delicious!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 1 pound (or 1.5 pounds) crumbled Italian sweet pork sausage
  • 1 bag (14-ounce) Pepperidge Farm Herb Seasoned Classic Stuffing (about 8 cups)
  • 2 large onions - finely minced
  • 1/4 cup freshly chopped parsley
  • 1/2 Tbsp. fresh chopped sage
  • 1 + 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup Golden raisins (1.5-ounce small box)
  • 1/2 cup grated Pecorino cheese
  • 3/4 cup (up to 1 cup) extra-virgin olive oil
  • 1/2 cup vegetable broth
  • 3 Tbsp. butter - sliced into 9 pieces


  1. Preheat oven to Bake at 325 F degrees. Lightly drizzle the bottom of a 9" X 13" baking dish with olive oil and set aside.
  2. In a large non-stick skillet, over medium heat, cook the crumbled sausages ( or sausage patties) for a few minutes until they are brown on both sides, about 3 to 4 minutes. Don't worry, they will finish cooking in the stuffing while baking in the oven.
  3. Meanwhile, finely mince the onions using a mini chopper, or food processor. Set aside.
  4. In an extra-large bowl, open a package of stuffing and toss it into the bowl.
  5. Add the minced onions, fresh herbs, seasonings, raisins, grated Pecorino cheese, and extra-virgin olive oil. Then add in the cooked crumbled sausage and vegetable broth.
  6. Use a large spoon to mix the mixture thoroughly for a few minutes until the entire mixture is moistened from the olive oil. The stuffing will feel heavy as you are mixing, but continue to stir the mixture to ensure the stuffing is evenly mixed.
  7. Pour the stuffing mixture into your prepared baking dish. Spread evenly. Scatter across the top with pieces of butter, about 9 slices across the top. Then COVER with foil wrap. (Here is where you can refrigerate until ready to bake, up to 2 days. If you refrigerate, allow the stuffing to sit on the counter to warm up to room temperature, at least 1 hour before baking.
  8. BAKE at 325 F degrees, COVERED for 40 to 45 minutes (or up to one hour), until the stuffing turns golden brown. If you need to, you can UNCOVER and bake for an additional 5 to 8 minutes to evaporate some of the moisture.
  9. Remove from oven, uncover and let it rest for a few minutes before serving. Sprinkle on top with some freshly chopped parsley, as a garnish.
  10. Serves 10 to 12

Nutrition Information:


10 to 12 servings

Serving Size:

1/2 cup

Amount Per Serving: Calories: 436Total Fat: 32.8gCarbohydrates: 27.3gFiber: 1.6gSugar: 5.6gProtein: 9.6g

Did you make this recipe?

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That’s it friends!

Any questions?  Ask away!  If you make our delicious Thanksgiving Stuffing Sicilian Style! ..let us know and leave a comment and a star rating below.  We’d love to hear from you!

Or snap a photo and hashtag it, and tag us @2sistersrecipes.  It’s fun to see what you cook! πŸ™‚

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Happy and Healthy Cooking! πŸ™‚ 

Thanks for stopping by! 

 xo Anna and Liz


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  1. Oh I love the idea of sausage added to the mix. I make a very Sicilian (Marsalese style) stuffing passed onto me from my mother who got it from her mother and so on and so on. We put italian style breadcrumbs, onion, garlic, pignoli, romano, fresh parsley, hardboiled eggs, crushed tomatoes and of course, lots of raisins. Oh yes salt (not too much) and pepper too. We do stuff the bird with it because it absorbs the juices from the bird and makes it nice and moist. Thanks for sharing your recipe. Going to add the sausage this year. Avogghia!

    1. That sounds great Danny! Let us know how it turns out! Enjoy and have a blessed Thanksgiving!

  2. This sounds delicious! I like to stuff the turkey neck with sausage, so that its juices baste the turkey from the inside. Then, when the turkey is done, I add the sausage to the stuffing. I think your stuffing would be perfect for this treatment!