Pickle Brine Italian Sausage Stuffing



Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

Pickle Brine Italian Sausage Stuffing

The Real Dill
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Servings 16 people


  • 16 oz Day-old bread cut into 1-inch pieces
  • 1 tbsp Extra-virgin olive oil
  • 1 lb Polidori Mild Italian Sausage casings removed
  • 1/3 cup Unsalted butter
  • 1 cup Yellow onion finely chopped
  • 1 cup Celery chopped
  • 1/2 cup Flat-leaf parsley chopped
  • 1 tbsp Fresh rosemary chopped, no stems
  • 1 tbsp Fresh sage chopped
  • 1/2 tsp Sea salt (or more to taste)
  • 2 cups Brine from The Real Dill Caraway Garlic Dill pickles
  • 1 whole Egg whisked


  • Preheat oven to 350 degrees F.
  • Place the cubed bread on a baking sheet. Bake for 7-10 minutes, or until dried and toasted. They should be golden brown. Transfer the bread cubes to a very large bowl.
  • Add 2 cups of pickle brine to a large sauce pan. Heat on medium-low.
  • Meanwhile, in a large skillet heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. I didn’t find ground sausage so I bought sausage in the casing and removed it from casing before browning it. Use ground sausage if you found it.
  • In another skillet, add the other part of oil and butter (I used vegan butter sticks to keep it dairy-free)in medium heat.
  • When it is heated up, add the onions, celery, parsley, sage, rosemary or thyme. Add just a dash of salt and pepper, if you like. Saute over medium heat for 10 minutes, until the vegetables are softened.
  • Add the browned sausage, toasted bread to a large bowl. Next, add in the onion mixture.
  • Add in one cup of the brine. With a large spoon, gently stir the ingredients together. Add in the whisked egg. Gradually add the remaining brine 1/4 cup at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you’re just combining it all together. The goal is to have it wet, but not soaked and drippy. You may need the whole 2nd cup of brine and you may need less. You may even need a little bit more than a full 2 cups of brine.
  • When the brine is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9x12-inch baking dish); then cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper. I baked mine a full 40 minutes. Every oven is different. You may even need to bake it a few minutes longer to get that nice golden brown and have the inside fully heated through.
  • Remove from the oven. Sprinkle with additional parsley, then serve.
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