Kelly's Mash-up Thanksgiving Dressing

By Cubby

Ingredients

• 2 12-count package Hawaiian sweet rolls, such as King's Hawaiian, cut into 1-inch pieces
• 4 tablespoons olive oil
• 2 tablespoon dried Italian seasoning
• 1 pound hot bulk breakfast sausage
• 3 cups small-diced onion
• 2 cups small-diced celery
• 8 cloves garlic, chopped
• 2 teaspoons dried rosemary
• 12 fresh sage leaves, chopped
• 2 tablespoons fresh thyme
• 2 cups golden raisins or cranberries
• 2 cups chopped pecans
• 2 cups turkey stock, or more as needed
• 2 large eggs
• Kosher salt and freshly ground black pepper

Details

Servings 20

Preparation

Step 1

Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.

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.

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 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, thyme and sage and cook for 1 more minute. Season with salt and pepper.
Combine the toasted bread, sausage, vegetable mixture fruit and nuts 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.

Transfer the stuffing to prepared baking dishes and bake until the top is crispy and hot through the center, 35 to 45 minutes.