Farmgirl Gourmet
  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

  • Recipe Index
  • SHOP
  • ABOUT
    • Travel
    • Disclosure
    • Privacy Policy

Farmgirl Gourmet

  • HOME
  • MAIN COURSE
    • Main Course

      Baked Salmon in Parmesan Cream

      July 30, 2018

      Main Course

      Chicken Thighs with Coconut, Sausage and Mushrooms

      September 15, 2016

      Main Course

      Summer Vegetable Pesto Pasta

      June 13, 2016

      Main Course

      Spinach Artichoke Frittata

      April 29, 2016

      Main Course

      Roasted Celery Soup Recipe

      December 21, 2015

  • Recipe Index
  • SHOP
  • ABOUT
    • Travel
    • Disclosure
    • Privacy Policy

Sweet Bread, Sausage & Medjool Date Stuffing

by FarmgirlGourmet October 30, 2013

At the dinner table the other night, my husband loudly proclaimed “You must make this again for Thanksgiving”!  He sure wasn’t kidding.  I love a classic stuffing just as much as the next person, but there was something magical about the pairing of Kings Hawaiian Dinner Rolls, Italian sausage and medjool dates.  

Kings Hawaiian challenged me to create a recipe using their dinner rolls and I was ready to go beyond the usual suspects of bread pudding or pulled pork sliders (although I did make them before this recipe and they were the bomb).  

I diced up the dinner rolls and toasted them in the oven for 20 minutes until they were nice and golden brown.  This helps them hold up to the chicken stock and egg that come later.  Oh and side perk – they made my house smell incredible.  Bread.  I heart you.

While they were toasting away, I browned some Italian sausage and caramelized onions in butter.  Hawaiians and Portuguese have one major thing in common – sweet bread.  My grandmother still whips up the family recipe now and then at the young age of (almost) 94.  The smell of sweet bread baking brings back memories as far back as I can remember.  My son came home while the bread was toasting and shouted “are YOU making sweet bread Mom?”  Ha – I haven’t quite perfected the family recipe – but it’s obvious that Kings Hawaiian is a dead ringer to the nose.  

Generously butter that dish, it sure helps keep everything moist and delish!  I tossed the crusty cubes with the sausage, onions and dates, a little parsley and a splash of chicken stock and beaten egg.  Toss it lightly and cover with parchment and foil to bake.  This recipe can be made days in advance keeping dry and wet ingredients separated and assembled on Thanksgiving day for a new twist on the classic side dish.

You’re probably asking yourself “self, why did she put dates in her stuffing”?  There are a lot of classic Thanksgiving recipes using prunes in the stuffing, so why not a date?  Medjools hold up nicely to the bread and sausage and give it an interesting delicious bite.  Enough to make my meat and potatoes guy ask for it again.  That’s a winner in my eyes.

Sweet Bread, Sausage & Medjool Date Stuffing

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 6 Servings

A sweet dinner roll stuffing mixed with sausage, caramelized onions, medjool dates and parsley.

Ingredients

  • 1 package Kings Hawaiian Dinner Rolls, cut into 1 inch cubes
  • 4 Italian sausages, casings removed
  • 1 cup onion, diced
  • 4 tablespoons unsalted butter, plus more for coating baking pan
  • 1 1/2 cups chicken stock
  • 1 egg, lightly beaten
  • 1/4 cup minced parsley
  • 4 Medjool dates, pitted and diced
  • Pinch crushed red pepper flakes
  • salt & pepper to taste

Instructions

  1. Preheat oven to 300º F.
  2. Place the bread cubes on a large rimmed baking sheet. Bake until lightly browned and crisp, about 15-20 minutes. Remove and cool on baking sheet.
  3. Meanwhile, add the sausage to a hot saute pan coated with cooking spray. Brown until no longer pink, breaking into bite sized pieces. Remove with a slotted spoon and set aside. In the same pan, add the butter and onions and cook on medium-low for 25-30 minutes until the onions are very soft and caramelized.
  4. Increase oven temperature to 375ºF.
  5. Add the bread cubes, sausage, onions, parsley, dates and crushed red pepper flakes to a large bowl. Toss gently to combine. Add chicken stock, beaten egg, salt and pepper and toss to combine.
  6. Generously butter a 9x3 baking dish and pour the bread mixture into the dish. Top with a sheet of parchment paper and then tightly wrap in foil. Bake for 50-60 minutes. Remove foil for the last 10 minutes of baking to crisp the top. Serve immediately.

Notes

Makes a great addition to your open-faced turkey sandwich the next day!

3.1
https://www.farmgirlgourmet.com/2013/10/sweet-bread-sausage-medjool-date-stuffing.html
Recipe courtesy of www.farmgirlgourmet.com. Reprinting without permission is unethical.

 

Great holiday recipes start with KING’S HAWAIIAN® Dinner Rolls! Vote for your favorite KING’S HAWAIIAN recipe here for a chance to win one of three $500 gift cards! Sweepstakes Rules.

This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

Share the Love:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • More
  • Click to share on Reddit (Opens in new window)

Related

kings hawaiianstuffingThanksgiving
5 comments
FarmgirlGourmet

Avid organic gardener, wannabe Chopped champion, delicious picture taker, best mom ever and wife to Prince Charming. I also co-founded http://www.spiceologist.com and make pretty graphics and websites on the side.

previous post
Roasted Butternut Squash with Garlic, Sage and Pine Nuts
next post
Kahlúa Pumpkin Pietini

5 comments

15 Delicious Stuffing Recipes for Thanksgiving - Nofilter.ink | The Storytelling Network October 3, 2015 - 5:04 am

[…] Sweet Bread, Sausage & Medjool Date Stuffing from Farmgirl […]

15 Delicious Stuffing Recipes for Thanksgiving - Simply Stacie October 3, 2015 - 5:01 am

[…] Sweet Bread, Sausage & Medjool Date Stuffing from Farmgirl […]

Marnely Rodriguez-Murray October 30, 2013 - 4:45 pm

Dude, this looks AMAZING. I WANT! I love a sweet savory combination all in one bite!!!

Abbe@This is How I Cook October 30, 2013 - 11:18 am

What a great combo of flavors. Love the dates and sausage together!

Cathy Pollak ~ Noble Pig October 30, 2013 - 8:12 am

I am so done with the candy and am ready for stuffing. Brilliant with the Hawaiian rolls and the medjool dates, I buy the HUGE pack at Costco and love them. Pinning!

Comments are closed.

LOOKING FOR A RECIPE?

MOST POPULAR RECIPES

  • Homemade Hamburger Helper

  • Peanut Butter Cup Fat Bombs

  • Beef Stroganoff – Hamburger Helper Style

  • Homemade Fresh Cranberry Juice

  • Slow Cooker Sticky Chicken Drumsticks

  • Goat Cheese Quiche with Sweet Potato Crust

  • Sweet & Spicy Tilapia Recipe

  • The Best Chili You’ll Ever Eat!

  • Summer Vegetable Pesto Pasta

  • Texas Caviar

Keep in touch

Facebook Twitter Google + Instagram Pinterest

On Pinterest

@farmgirlgourmet

Follow Me On Instagram

No images found!
Try some other hashtag or username

Get Deliciousness By Mail

Subscribe my Newsletter for new blog posts, tips & new photos. Let's stay updated!

  • Facebook
  • Twitter
  • Instagram
  • Pinterest

@2020 - Farmgirl Gourmet. All Right Reserved.


Back To Top
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.