Skillet Stuffing with Pearls Olives, Fennel & Italian Sausage
| Prep Time: 60 min | Cook Time: 30 min |
| Servings: 8 | Skill Level: medium |
You just made “Mom’s” Stuffing Recipe, even better…
Golden, buttery, baked-in-a-pan stuffing loaded with Pearls Ripe Olives for that buttery pop of holiday magic. Crispy on top, custardy inside, no bird required.
Recipe and image attributed by Chef Joe Sasto
Ingredients
- 1 loaf crusty bread (about 1 lb), cut into 1-inch cubes and lightly toasted
- 1 tbsp olive oil
- ½ lb Italian sausage, casing removed
- 2 tbsp butter
- 1 bulb fennel, thinly sliced
- 1 medium onion, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chopped rosemary
- 1 can Pearls Ripe Olives
- 2 cups chicken stock
- 1 egg, beaten
- Salt and black pepper to taste
- Fresh parsley, for garnish
Cooking Instructions
- Toast the bread
Spread bread cubes on a baking sheet and toast at 350°F for about 10–12 minutes until lightly crisp. - Cook the sausage
Heat olive oil in a large oven-safe skillet over medium heat. Add sausage and cook until browned, breaking into small pieces. Remove and set aside. - Sauté the vegetables
In the same skillet, melt butter. Add fennel, onion, and celery. Cook until softened and beginning to caramelize, about 8 minutes. Stir in garlic, thyme, and rosemary. - Combine
Return sausage to the pan along with toasted bread cubes and Pearls Kalamata olives. Toss to coat evenly. - Moisten and bake
Whisk the egg into the chicken stock, then pour over the stuffing mixture. Toss until evenly moistened (add a bit more stock if needed).
Season with salt and pepper. - Bake
Transfer the skillet to a 375°F oven and bake uncovered for 25–30 minutes until golden and crisp on top. - Finish
Garnish with chopped parsley and a few extra olives. Serve warm right out of the skillet.
