Recipe courtesy Geoffrey Zakarian
Time to prep and cook: 1hr 50 min
Serves: 6-8
The most difficult part of this recipe was cutting the
rolls into nice cubes.
It was a lot harder than it looked on TV!
Take your time,
cutting one row of rolls at a time into halves.
Don't try to go smaller or you'll start shredding the
rolls.
This turned out excellent on the first try, and will be
my go to stuffing for a long time to come.
Ingredients
2 tablespoons unsalted butter, softened
One 12-count package Hawaiian sweet rolls, such as King's
Hawaiian, cut into 1-inch pieces
4 tablespoons olive oil
1 tablespoon dried Italian seasoning
3 hot Italian sausages, casings removed
1 1/2 cups small-diced onion
1 cup small-diced carrots
1 cup small-diced celery
4 cloves garlic, chopped
2 tablespoons finely chopped fresh rosemary
6 fresh sage leaves, chopped
Kosher salt and freshly ground black pepper
1 cup golden raisins
1 1/2 cups turkey stock, or more as needed
1 large egg
Directions
1.
Preheat the oven to 350 degrees F. Spread the
softened butter in a medium baking dish or gratin dish.
2.
Toss the cubed bread with 2 tablespoons olive
oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and
bake until crispy, about 10 minutes.
3.
Heat a large pan over medium-high heat. Add the
remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring
and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium
and add the onion, carrots and celery and cook until the vegetables are tender,
6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and
sage and cook for 1 more minute. Season with salt and pepper.
4.
Combine the toasted bread, sausage, vegetable
mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl
and whisk until well blended. Add the stock mixture to the bread mixture and
fold together.
5.
Transfer the stuffing to the prepared baking
dish and bake until the top is crispy and hot through the center, 35 to 45
minutes.
