Description
These Pull-Apart Stuffing Rolls combine the classic flavors of savory turkey sausage stuffing with soft, buttery garlic knots, making a delectable upgrade to traditional Thanksgiving rolls. Perfectly golden and crisp on the outside, tender on the inside, they pair beautifully with gravy and cranberry sauce for a festive feast.
Ingredients
Sausage Stuffing Mixture
- 4 tablespoons (57 g) butter, divided
- 8 ounces (225 g) turkey sausage, removed from casings
- 1 small onion, finely chopped (about 3/4 cup)
- 1 rib celery, finely chopped (about 1/2 cup)
- 4 medium cloves garlic, finely chopped
- 1/4 cup (7 g) minced fresh sage leaves
- 1/4 cup (7 g) minced fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Dough & Finishing
- All-purpose flour, for dusting
- 1 pound (450 g) homemade or store-bought pizza dough
- 2 tablespoons (30 ml) extra-virgin olive oil
Instructions
- Cook Sausage Mixture: Melt 2 tablespoons (28g) butter in a large skillet over medium-high heat. Add the turkey sausage, breaking it into fine pieces with a stiff whisk or potato masher, keeping pieces no larger than 1/4 inch. Cook, stirring frequently, until mostly cooked through with only a few pink bits remaining, about 8 minutes. Add the finely chopped onion, celery, garlic, and sage to the skillet, and continue cooking, stirring often, until the vegetables soften, about 10 minutes. Stir in the parsley, then season with kosher salt and freshly ground black pepper to taste. Transfer the mixture to a large bowl and allow it to cool completely.
- Prepare Dough and Make Knots: On a lightly floured surface, divide the pizza dough into two equal pieces. Take one piece and roll or stretch it into an oblong shape approximately 8 inches long and 4 inches wide. Using a bench scraper or a knife, cut the dough crosswise into 12 strips. Repeat this process with the second piece of dough. Tie each strip into a knot.
- Coat Knots with Sausage Mixture: Transfer the dough knots into the bowl with the cooled sausage mixture. Gently toss and fold the knots with your hands until every knot is thoroughly coated with the sausage and vegetable mixture.
- Proofing: Grease a 9- by 13-inch baking dish with 1 tablespoon (14g) of butter. Place the sausage-coated knots in a single layer inside the baking dish. Drizzle with 2 tablespoons (30 ml) of extra-virgin olive oil. Cover the dish tightly with plastic wrap and let the knots rise until doubled in size, about 4 hours at room temperature. Alternatively, refrigerate for 12 to 16 hours until doubled, or freeze covered with aluminum foil for up to a week. For frozen, thaw completely in the refrigerator and bring to room temperature for 1 hour before baking.
- Bake Rolls: Preheat the oven to 425°F (220°C) and position the oven rack in the center. Remove the plastic wrap from the rolls and bake them in the preheated oven for 25 to 30 minutes, until the rolls turn golden brown and crisp on the outside.
- Finish and Serve: While the rolls are baking, melt the remaining tablespoon of butter. As soon as the rolls come out of the oven, brush them immediately with the melted butter to give them a rich finish. Serve warm alongside gravy and cranberry sauce.
Notes
- You can substitute other cured meats such as bacon, pancetta, or chorizo, finely diced, in place of the turkey sausage for a different flavor profile.
- Store-bought pizza dough works just as well as homemade here, especially since the sausage mixture provides robust flavor, so feel free to use premade dough to save time without compromising taste.
- For make-ahead convenience, you can refrigerate the dough knots overnight or freeze them for up to a week; just be sure to thaw and bring to room temperature before baking.
- Serve these rolls warm for the best texture and flavor, paired with your favorite Thanksgiving accompaniments such as gravy and cranberry sauce.