Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.
Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.
If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.
Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.
Monday Holiday Side Dish Recipes:
- Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
- Brown Butter Pumpkin Sage Pongal from Magical Ingredients
- Cauliflower Gratin from Palatable Pastime
- Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
- Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
- Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
- Instant Pot Sweet Potato Mash from An Affair from the Heart
- Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
- Mushroom Gratin from Cheese Curd In Paradise
- Pecan Rice from A Day in the Life on the Far
- Smoked Mac and Cheese Casserole from Our Good Life
- Sweet Onion Pudding from A Little Fish in the Kitchen
- Sweet Potato Casserole from Hostess At Heart
- Tomato Parmesan Soup from Art of Natural Living
- Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings
- 1/2 lb. Italian sausage (sweet or spicy)
- 5 garlic cloves, minced
- 1/2 cup pine nuts
- 1 small red onion, diced
- 1 small yellow onion, diced
- 2 stalks of celery, diced
- 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
- 1 bunch green onion, diced
- 1 green apple, finely chopped
- 6 oz. dried cranberries, chopped
- Herbs, to taste (cilantro, basil, thyme)
- Salt and pepper, to taste
- In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
- Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
- Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.
Source: Haley, friend of The Spiffy Cookie.