This classic Thanksgiving stuffing made with hawaiian sweet rolls is a prime candidate to become an annual staple, or a fresh way to do something new for your stuffing this year.
Apple, butter, italian sausage, cranberries, and a dash of red pepper flake – it is all here for a just plain good Thanksgiving side.
HAWAIIAN SWEET ROLL STUFFING
Serves 5 to 6
12 hawaiian sweet rolls, sliced in 1-inch cubes
4 tablespoons butter
1 onion, diced
1 apple, peeled and diced
2 stalks celery, diced
1 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
A dash of red pepper flake
1 pound italian sausage, cooked
1/2 cup vegetable broth
3 tablespoons dried cranberries
Preheat oven to 300 degrees. Spread bread into an even layer on a baking sheet. Toast in oven for 7 minutes. Increase oven to 350 degrees. Saute onion, apple, celery, parsley, salt, pepper, and red pepper flake in butter in a large skillet over medium heat for 9-10 minutes. In a 9×13 baking dish, stir ingredients together with bread, broth, cranberries, and sausage. Bake for 30 minutes.
- 12 hawaiian sweet rolls, sliced in 1-inch cubes
- 4 tablespoons butter
- 1 onion, diced
- 1 apple, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- A dash of red pepper flake
- 1 pound italian sausage, cooked
- ½ cup vegetable broth
- 3 tablespoons dried cranberries
- Preheat oven to 300 degrees.
- Spread bread into an even layer on a baking sheet. Toast in oven for 7 minutes.
- Increase oven to 350 degrees.
- Saute onion, apple, celery, parsley, salt, pepper, and red pepper flake in butter in a large skillet over medium heat for 9-10 minutes.
- In a 9x13 baking dish, stir ingredients together with bread, broth, cranberries, and sausage.
- Bake for 30 minutes.
Adapted from Ina Garten.
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