When it comes to ingredients, I tend to want to upgrade everything. If a recipe calls for water, I’ll probably add wine (or at a minimum broth!) I won’t use a double cream brie if I can find a triple. I figure if 1 tsp. of vanilla paste is good, two is sure to be better. That’s why this year I’m not just making plain stuffing. Why start with boring bread? A take-and-bake garlic loaf is the base of the best stuffing you’ll ever make.
Garlic Bread Stuffing
- 1 package Kowalski’s traditional take & bake garlic bread
- ½ lb. bulk mild Italian sausage
- 4 Tbsp. Kowalski’s unsalted butter, divided
- 1 small onion, finely chopped
- 1 cup chopped celery
- 1 cup sliced button mushrooms
- 1 Tbsp. finely minced garlic
- 2 ½ tsp. Kowalski’s organic roasted chicken broth base, prepared with
- 2 ½ cups hot water
- 1 cup freshly shredded Kowalski’s signature Parmesan cheese
- 3 eggs, beaten
- ¼ cup finely chopped fresh Italian parsley, plus more for garnish if desired
- 1 Tbsp. Kowalski’s pizza seasoning
- ½ tsp. kosher salt
Cook garlic bread according to package directions; let cool completely. Cut bread into ½” cubes; set aside to dry out for several hours to overnight. Preheat oven to 350 degrees F. In a large nonstick skillet, cook and crumble sausage over medium-high heat until well browned and cooked thoroughly (about 10 minutes). Add butter, onion, celery and mushrooms; cook until tender (6–7 minutes). Add garlic; cook until fragrant (30–60 seconds). In a large mixing bowl, combine sausage-vegetable mixture with chopped bread, broth, cheese, eggs, parsley, pizza seasoning and salt; mix well. Spoon mixture into a 13x9” baking dish sprayed lightly with cooking spray; bake in preheated oven until stuffing is crispy on top and hot throughout (30–40 minutes).
Rachael Perron is the culinary and brand director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Find more at kowalskis.com.
