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Delicious Italian-inspired baked Pepperoni Stuffing made with focaccia, pepperoni, hot Italian sausage, pepperoncini peppers, basil, and tangy sun-dried tomatoes.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Pepperoni Stuffing
This Italian-inspired stuffing is simple to make – and you can make it with or without eggs.
Pepperoni Stuffing Ingredients
- 8 cups focaccia bread cubes: Focaccia gives the stuffing a rich, olive-oil-infused base with soft, airy texture and savory herb notes. Its structure absorbs broth beautifully without becoming mushy.
- 2 tablespoons olive oil: Adds richness, helps brown the sausage and pepperoni, and builds flavor in the vegetable sauté.
- 1 large onion, diced: Provides natural sweetness, depth, and the classic aromatic backbone of any good stuffing.
- 3–4 ribs celery, sliced: Adds mild bitterness, crunch, and earthy freshness that balances the richer meats and cheese.
- 1 red bell pepper or roasted red peppers: Brings sweetness, juiciness, and color, adding brightness to a meat-forward dish.
- ½ cup sun-dried tomatoes in oil, chopped: Adds concentrated tomato flavor — sweet, tangy, and umami-rich — and deepens the Italian profile.
- ½ cup sliced pepperoncini peppers: Adds gentle heat, tanginess, and acidity to cut through the richness from sausage, cheese, and focaccia.
- 8 ounces pepperoni, chopped: Brings smoky, spicy, salty punch and crisp edges that add bursts of flavor throughout the stuffing.
- 1 pound hot Italian sausage: Adds juicy, spicy, savory depth and meaty richness; also infuses the stuffing with fennel and chili flavor.
- 2 teaspoons minced garlic: Boosts aroma and adds warmth and savory sharpness.
- 2 teaspoons fresh thyme leaves: Adds earthy, woodsy brightness that ties together vegetables and meats.
- 1 tablespoon fresh sage, chopped: A classic stuffing herb — savory, slightly peppery, and warm, helping everything taste “holiday-cozy.”
- 1 teaspoon dried oregano: Adds familiar Italian herb flavor, reinforcing the pepperoni/pizza notes.
- ½ teaspoon crushed red pepper flakes (optional): Boosts heat for those who want a spicier, more Italian-style stuffing.
- 1½ teaspoons kosher salt: Enhances all flavors and seasons the bread and vegetables evenly.
- ½ teaspoon black pepper: Adds gentle heat and aroma, rounding out the seasoning.
- 1½ cups chicken broth, warmed: Moistens the bread, binds the mixture, and layers savory flavor for a tender interior.
- 3 large eggs, beaten: Provide structure so the stuffing sets, slices well, and stays cohesive while baking.
- 1 cup shredded mozzarella or mozzarella cubes: Adds creamy, melty richness and stretchy, cheesy pockets throughout the stuffing.
- Butter or olive oil for greasing the baking dish: Prevents sticking and adds a little extra richness and browning around the edges.
Steps to Make Pepperoni Stuffing
Once you gather the ingredients, we will use the following process:
Toast Focaccia
Cube and toast the focaccia to let it dry out thoroughly.
Brown Sausage
In large pan, brown hot or mild Italian sausage, crumbling as it browns.
Brown Vegetables with Sausage
Add onion, celery, diced bell pepper and brown with sausage.
Make Butter, Egg, Herb Mixture
Mix melted butter, stock, eggs, herbs and spices.
Mix Bread, Vegetables, Meats
Spread meat, vegetables, and bread in a greased casserole dish.
Pour Egg Mixture
Pour egg mixture over the top, mix. Top with pepperonis, pepperoncinis, sun dried tomatoes.
Bake
Bake until golden brown. Bake for 30 minutes uncovered, stir, and bake uncovered for an additional 10-20 minutes until bread is crispy and golden.
Tips and Tricks to Perfect Pepperoni Stuffing
Toast the Bread for Better Texture: Even if your focaccia is fresh, lightly toasting it helps it absorb broth without turning soggy. Dry bread = fluffier inside + crispier top.
Cut Ingredients Into Similar-Sized Pieces: Keeping pepperoni, sausage, peppers, and bread in similar small chunks ensures every bite has a perfect mix of flavors.
Brown the Sausage Well: A deep brown (not just gray) adds caramelized flavor and prevents excess grease from making the stuffing heavy.
Crisp the Pepperoni: Cooking pepperoni for a minute or two until the edges sizzle intensifies smoky flavor and keeps pieces distinct in the stuffing.
Don’t Skip Sautéing the Veggies: Sautéing onions, celery, and peppers softens them and brings out sweetness, preventing raw or watery spots in the final bake.
Add Broth Gradually: Start with about two-thirds of your broth, tossing well before adding more. Focaccia can vary in moisture — add just enough to make the cubes soft but not soggy.
Mix Gently: Focaccia is soft. Fold with a light hand so it absorbs flavor without breaking apart.
Let the Broth Cool Slightly Before Adding Eggs: Warm broth is good, but piping hot broth can scramble the eggs.
Whisk together when warm — not hot.
Cube Mozzarella for Pockets of Cheesy Goodness: Shredded mozzarella distributes evenly, but cubes create melty pockets that make the dish extra special.
Bake covered first, then uncovered: Covering keeps everything moist; uncovering crisps the top. This two-step bake gives you the perfect contrast.
Let it Rest Before Serving: A 5–10 minute rest helps the stuffing set, allowing clean slices and better texture.
Add More Spice if You Like Heat: Thanks to hot Italian sausage + pepperoncini + optional chili flakes, it’s already lively — but you can toss in Calabrian chiles or spicy giardiniera if you want fire.
Prep Ahead: You can assemble the entire stuffing (minus broth + eggs) a day ahead. Add liquids just before baking to keep the texture perfect.
Pepperoni Stuffing FAQs
Yes! You can prep all the ingredients and assemble the stuffing (except the broth and eggs) up to 24 hours ahead. Add the liquids right before baking so the bread doesn’t get mushy.
Regular sliced pepperoni works great, but stick pepperoni diced into cubes gives even more texture and stronger flavor. Turkey pepperoni also works if you prefer a lighter option.
Absolutely. Italian loaf, ciabatta, sourdough, or even French bread all work well. Just avoid very soft sandwich bread—it absorbs too much liquid and gets mushy.
Regular sliced pepperoni works great, but stick pepperoni diced into cubes gives even more texture and stronger flavor. Turkey pepperoni also works if you prefer a lighter option.
Eggs help bind the stuffing, so without them the texture is looser. If you skip eggs, reduce the broth slightly and expect a more rustic, spoonable stuffing.
It freezes surprisingly well! Cool fully, wrap tightly, and freeze up to 2 months. Reheat at 350°F, covered, until warm, then uncover to crisp.
What to Serve With Pepperoni Stuffing
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Pepperoni Stuffing
Ingredients
- 8 cups focaccia bread cubes, 1-inch, lightly toasted if soft
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 –4 ribs celery, sliced
- 1 red bell pepper, diced (or ¾ cup jarred roasted red peppers, drained & chopped)
- ½ cup sun-dried tomatoes in oil, drained & chopped
- ½ cup sliced pepperoncini peppers, drained
- 8 ounces pepperoni, chopped
- 1 pound hot Italian sausage, casing removed
- 2 teaspoons minced garlic
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes, optional
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1½ cups chicken broth, warmed
- 3 large eggs, beaten
- 1 cup shredded mozzarella or ¾-inch mozzarella cubes
- Butter or olive oil for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut focaccia into cubes; toast lightly if very soft. Add to a large mixing bowl.
- Heat olive oil in a skillet; cook hot Italian sausage until browned.
- Add pepperoni and cook 2–3 minutes more until edges crisp. Transfer both to the bowl with bread.
- In the same skillet, sauté onions and celery until softened, about 5–6 minutes.
- Add garlic and cook 1 minute.
- Stir in red peppers, sun-dried tomatoes, and pepperoncini. Add thyme, sage, oregano, salt, pepper, and optional red pepper flakes.
- Add the vegetable mixture to the bread mixture and toss lightly.
- Add mozzarella and gently combine.
- Whisk warm chicken broth with beaten eggs; pour evenly over stuffing. Toss until everything is moistened (add a splash more broth if needed).
- Transfer mixture to a greased 9×13 baking dish.
- Cover with foil and bake 30 minutes.
- Uncover and bake another 15–20 minutes until golden brown on top.
- Let rest 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
