Chicago Style Stuffing
This Chicago Style Stuffing is a brilliant, savory twist on a holiday classic, drawing inspiration from the iconic flavors of an Italian Beef sandwich. By using a beef au jus base and the signature “zing” of mild giardiniera, you get a stuffing that is much more robust and “meaty” than your standard poultry-seasoned version. The celery seed and tomato powder add that specific Chicago-style depth that makes this dish feel both nostalgic and totally unique.
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Chicago Style Stuffing
Ingredients:
| Ingredient | Amount |
| Mini French bread (7 oz each) | 3 loaves |
| Mild Italian sausage (casings removed) | 1 lb |
| Yellow onion, finely diced | 1 large |
| Celery stems, finely diced | 4 |
| Celery leaves, minced | 1 handful |
| Mild giardiniera relish (plus extra for topping) | 1/4 cup |
| Butter | 6 tablespoons |
| Water | 6 cups |
| Beef au jus bouillon (or regular beef bouillon) | 2 heaping tablespoons |
| Eggs | 2 |
| Milk | 1 cup |
| Dried rosemary | 2 teaspoons |
| Dried Italian seasoning | 1/2 tablespoon |
| Celery seed | 2 teaspoons |
| Tomato powder (optional) | 2 teaspoons |
| Celery salt | 1/2 teaspoon |
| Black pepper | 1 1/2 teaspoons |
How To Make Chicago Style Stuffing:
Step 1: Prep the Bread: Cube the French bread into small, bite-sized pieces. Place them into a very large mixing bowl that gives you plenty of room to toss everything together later.
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Step 2: Sauté the Aromatics: In a large skillet, melt the 6 tablespoons of butter. Add the onion, diced celery, and minced celery leaves. Sauté over medium-low heat for 10/15 minutes until the vegetables are soft and fragrant.
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Step 3: Season and Brown: Stir in the celery salt, celery seed, Italian seasoning, rosemary, black pepper, and tomato powder. Add the Italian sausage to the pan, breaking it into very fine crumbles. Cook until the meat is fully browned and starting to caramelize.
Step 4: The “Au Jus” Base: Add the beef bouillon and stir. Pour in the 6 cups of water. Bring the mixture to a simmer and let it cook for 6/7 minutes.
Step 5: Saturate the Bread: Pour the hot sausage and broth mixture over the bread cubes. Mix thoroughly until the bread has absorbed the liquid. It should be very moist but not sitting in a pool of water. Let it cool for a few minutes.
Step 6: Bind and Bake: Whisk the eggs and milk together, then fold this mixture into the bread. Spread the stuffing into a 9×13 baking dish. Top with a few pats of butter and extra giardiniera. Bake at 375°F for about 35 minutes until the center is set and the top has crispy, golden edges.
