There are so many ways to make stuffing, whether you even have a bird to stuff or not! This Hawaiian roll sausage stuffing takes a favorite stuffing ingredient (sausage) and mixes with sweet Hawaiian bread for a flavor combination that is pretty irresistible.
It’s so hearty that you can almost center the entire meal around it. Yes, it’s that good that it could be the main dish for sure.
To start making this stuffing you’ll need to cut or tear your Hawaiian rolls into pieces then bake them in the oven for a bit to dry them out. These rolls are famously moist and tender, so this step is crucial to avoid soggy stuffing.
For this recipe you’ll need 1 pound of sausage. You can use which ever kind you like. Brown the sausage in a skillet on the stove. Then add in the vegetables, the same as would be found in a mirepoix: carrots, onions, and celery.
This stuffing also has rosemary, sage, and garlic, because what kind of stuffing would it be without those tasty ingredients? Just like traditional stuffing there’s also 1 egg and some stock in the mix as well.
It’s a savory and comforting flavor, with just a hint of sweetness from the Hawaiian rolls.
In the end you’ll have 1 8″x8″ pan of stuffing, so plan to double it if you have a lot of guests! This stuffing goes quick, so do not be surprised if even a double batch doesn’t last long at the dinner table. Like I said before: it really is that good!
Hawaiian Roll Sausage Stuffing
Ingredients
- 2 tablespoons unsalted butter, softened
- 1 12-count package Hawaiian sweet rolls, cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 1 lb bulk Italian sausage
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1 1/2 cups small-diced onion
- 1 cup small-diced carrots
- 1 cup small-diced celery
- 4 cloves garlic, chopped
- 1 1/2 tablespoons chopped fresh rosemary
- 6 fresh sage leaves, chopped
- salt and black pepper to taste
- 1 1/2 cups beef or vegetable stock
- 1 egg, whisked
Preparation
- Preheat oven to 350˚F. Spread butter over 8”x8” deep baking dish or equivalent casserole.
- Toss 2 tablespoons olive oil with bread pieces. Sprinkle with Italian seasoning and bake on lined baking sheet for 10 minutes or until crispy.
- In large skillet add remaining oil and brown sausage, breaking up into small pieces as it cooks. Cook for 8 minutes then add onion, carrots, and celery and cook for 6 more minutes. Add garlic, garlic powder, rosemary, and sage. Cook for 1 minute then add salt and pepper to taste.
- Combine bread, sausage, veggies, stock, and egg together. Pour into 8”x8” baking dish and bake for 35-45 minutes or until top is crispy.
Recipe adapted from Food Network.