Giada Hot Italian Sausage–Stuffed Dates

I have a special place in my heart (and stomach) for This Giada Hot Italian Sausage–Stuffed Dates with Lemon-Basil Crema. The sweet, sticky dates paired with smoky, crisp bacon and spicy sausage is already a treat—but that citrusy, creamy dip takes it over the top.

It’s comfort food with a gourmet twist. Serve these fresh from the oven for the best experience, or prep the crema earlier in the day to save time. These little bites pair beautifully with a light, fruity drink, and they’re always the first to disappear at any party!

Recipe Ingredients

For the Lemon-Basil Crema:

2 tbsp sour cream, at room temperature
1 tbsp mascarpone cheese, at room temperature
1 tsp grated lemon zest
2 tbsp fresh lemon juice (about 1 lemon)
¼ tsp kosher salt
3 tbsp chopped fresh basil leaves

For the Stuffed Dates:

12 Medjool dates
2 links of hot Italian sausage, casings removed
6 slices of bacon (about 4 oz), halved to create 12 shorter slices

How To Make Giada Hot Italian Sausage–Stuffed Dates

For the Lemon-Basil Crema:

Whisk together the sour cream, mascarpone, lemon zest, lemon juice, and salt in a small bowl until smooth. Gently fold in the chopped basil until evenly combined.
Cover the bowl and refrigerate the crema for at least one hour to let the flavors blend. This step can be done ahead for convenience.

For the Stuffed Dates:

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or foil to make cleanup easier.
Make a small lengthwise slit in each date and remove the pits, keeping the bottoms intact to form a small pocket.
Fill each date with about 2 teaspoons of sausage, gently pressing the sides of the date around the filling to hold it in place.
Wrap each stuffed date with a halved piece of bacon, placing the seam side down on the prepared baking sheet to prevent it from unraveling.
Bake for 8 minutes, then flip each date using tongs. Continue baking for another 8 to 10 minutes, or until the bacon is crispy and golden brown.

Serve and Enjoy:

Transfer the warm dates to a serving platter and pair them with the chilled lemon-basil crema. Serve immediately and enjoy the blend of flavors!

Recipe Tips

Make it Spicier: Add a pinch of crushed red pepper to the sausage filling for an extra spicy kick that pairs well with the creamy lemon-basil crema.
Use Different Bacon: Swap regular bacon with turkey or pancetta for a lighter or gourmet twist while maintaining the smoky flavor.
Prep Ahead for Ease: Stuff the dates and refrigerate them up to a day ahead, then wrap in bacon and bake fresh for the best flavor and texture.
Try Sweet Cream Cheese: Replace mascarpone with cream cheese in the crema for a tangier dip that still complements the smoky, spicy flavors of the dates.
Experiment with Sausages: Use sweet Italian sausage or chorizo if you prefer a less spicy or smokier taste in the filling.

Recipe FAQs and Variations

Can I Use Regular Dates Instead of Medjool?

Yes, but Medjool dates are larger and juicier, making them ideal for stuffing. Regular dates may work, but they’ll require less filling and might dry out faster.

What Can I Use Instead of Mascarpone Cheese?

You can substitute mascarpone with cream cheese or ricotta for a similar creamy texture and mild flavor in the lemon-basil crema.

How Do I Store Leftovers?

Store leftover st￭ dates in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through and bacon is crisp.

Can I Make This Dish Vegetarian?

To make a vegetarian version, replace sausage with a plant-based filling like spiced lentils or chickpeas and swap bacon for vegetarian bacon strips.

What Drinks Pair Well With This Dish?

These st￭ dates pair wonderfully with sparkling wine, cider, or a citrusy mocktail that complements the smoky and creamy flavors of the dish.

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