Sweet Roll Stuffing Recipe By Tasty Recipes

HAWAIIAN SWEET ROLL STUFFING

Steps:

• 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, carrots 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 and sage and cook for 1 more minute. Season with salt and pepper.
• Combine the toasted bread, sausage, vegetable mixture and raisins 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 the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

STUFFING VS. DRESSING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C) if making dressing.
• Preheat the oven to 325˚F (160˚C) if making stuffing.
• Crumble the cornbread and biscuits into a large bowl. Set aside.
• Thinly slice the sage and set aside.
• Heat the olive oil in a large pan over medium-high heat. Add the sausage and cook until browned, 3-5 minutes.
• Add the onion and celery, and cook until softened, 5-7 minutes.
• Add the sage, rosemary, and thyme, and cook until fragrant, 3-4 minutes. Season with salt and pepper. Remove the pan from the heat and set aside.
• In a medium saucepan over medium-high heat, combine the butter and chicken stock. Melt the butter completely and bring to a boil. Add the heavy cream and stir to combine.
• Add the sausage mixture to the crumbled cornbread and biscuits, and mix to combine. Pour the chicken stock mixture, a bit at a time, over the bread mixture. Mix well.
• If you are making dressing, transfer the mixture to a buttered 9x13-inch (23x33 cm) baking dish and cover with foil. Bake for 40 minutes, then remove the foil and bake for 10-15 minutes more, or until the top is lightly browned. Do not overbake.
• If you are making stuffing, stuff the mixture into the cavity of a small turkey [12-14 pounds (5.5-.6.5 kilograms)]. Bake for 4-5 hours, or until the temperature of the stuffing reaches 165˚F (75˚C).
• Serve warm with your favorite Thanksgiving dishes.
• Enjoy!

YUMMY SWEET STUFFING

Steps:

• Prepare stuffing mix according to package directions.
• Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

SWEET ROLL STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch (22 x 33 cm) baking dish with butter.
• In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté, stirring occasionally, until translucent and starting to caramelize, 15-20 minutes. Reduce the heat to medium-low if the onion starts to burn.
• Add the garlic and red pepper flakes and continue to cook until the garlic is fragrant, about 5 minutes.
• Add the red and yellow bell peppers and ham to the pan and cook for about 5 minutes, stirring frequently, until the peppers are tender.
• Transfer the toasted Hawaiian rolls to a very large bowl. Pour the onion and ham mixture over the bread cubes and season with the salt and pepper.
• In a medium bowl or liquid measuring cup, whisk together the eggs, chicken stock, and melted butter until well combined.
• Pour about ½ cup (120 ml) of the stock mixture at a time over the bread mixture and stir until well combined.
• Transfer the stuffing mixture to the prepared baking dish. Gently press the mixture down so the stuffing sits below the rim of the dish. Cover with foil.
• Bake the stuffing for 45 minutes.
• While the stuffing bakes, make the topping: In a small bowl, combine the shredded coconut, poppy seeds, and orange juice and mix well. Stir every 10 minutes or so as the stuffing bakes.
• Uncover the stuffing and top with the soaked coconut mixture, sprinkling evenly over the entire surface. Leave any excess orange juice behind in the bowl.
• Return the stuffing to the oven and bake until the coconut is light golden brown and crisp, 10-15 minutes.
• Remove the stuffing from the oven and let rest for 10-15 minutes, then top with the scallions and orange zest.
• Serve warm.
• Enjoy!