Introducing the perfect addition to your Thanksgiving dinner, Pull-Apart Stuffing Bread! This dish is packed with delicious Italian sausage, vegetables and herbs, all wrapped up in a warm and flaky crescent roll. The best part? You can easily pull apart the rolls and dip them in a pool of savory gravy.

To start, brown 8 ounces of mild Italian sausage in a skillet over medium heat. After 8 minutes, add 1/4 cup each of diced onion, celery and carrot, along with a teaspoon of ground thyme and a tablespoon of chopped parsley. Continue cooking until the onions are soft. Next, stir in 2 tablespoons of unsalted Butter, 1 3/4 cups of turkey stock and 1/2 cup of 2% milk, bringing the mixture to a boil. Add in 6 ounces of cornbread stuffing, cover and remove from heat. Let the stuffing rest for 5 minutes, then fluff with a fork and cool to room temperature.

While the stuffing cools, preheat your oven to 350°. Unroll two 8-ounce packages crescent rolls and pinch the seams together to create one large sheet from each package. Cut each sheet into 8 pieces and evenly distribute the stuffing between the 16 pieces. Coat a 9x9-inch pan with cooking spray and place any remaining stuffing on the bottom of the pan. Roll each ball in 6 ounces of crushed French-fried onions and place them in the prepared pan so that the balls are touching. Sprinkle any remaining crushed onions on top of the balls and bake for 28 minutes, or until golden brown.

Finally, heat up 12 ounces of homestyle turkey gravy in a small saucepan over medium heat. Once the gravy is warm, pour it into a bowl for dipping. Place the stuffing balls on a serving tray, garnish with additional chopped parsley as desired and enjoy the heavenly aroma of the herbs and spices.

This Pull-Apart Stuffing Bread is the perfect combination of savory flavors and textures. The Italian sausage provides a spicy kick, while the vegetables and herbs create a balanced taste. The crescent rolls are warm and flaky, and the French-fried onions add a delightful crunch to each bite. Don't forget to dip the rolls in the savory turkey gravy - it's the perfect finishing touch to this Thanksgiving favorite.

Prep Time:  12  minutes   |    Cook Time:  48 minutes   |    Total Time:  1 hour   |    Servings:  8

Ingredients:

• 8 ounces  Parkview  Mild Italian Sausage, casing removed
• 1/4 cup diced onion
• 1/4 cup diced celery
• 1/4 cup diced carrot
• 1 teaspoon  Stonemill  Ground Thyme*
• 1 tablespoon chopped parsley, plus additional for garnish
• 1 teaspoon  Stonemill  Ground Sage*
• 2 tablespoons  Countryside Creamery  Unsalted Butter
• 1 ¾ cups  Chef's Cupboard  Turkey Stock*
• ½ cup  Friendly Farms  2% Milk
• 6 ounces  Chef's Cupboard  Cornbread Stuffing
• 2 8-ounce packages  Bakehouse Creations  Crescent Rolls
• Carlini  Cooking Spray
• 6 ounces  Chef's Cupboard  French Fried Onions, crushed*
• 12 ounces  Chef's Cupboard  Homestyle Turkey Gravy*

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 350°.
2. In a large skillet, over medium heat, cook sausage. After 8 minutes add diced vegetables and herbs.   Cook until onions are soft.
3. Stir in butter, stock and milk. Bring to a boil. Stir in stuffing, cover and remove from heat. Let rest 5 minutes. Remove lid and fluff with fork, cool to room temperature.
4. Meanwhile, unroll crescent dough and pinch together seams to create 1 large sheet with each package of crescent roll dough. Cut each rectangle into 8 pieces and evenly distribute stuffing between the 16 pieces.
5. Coat a 9x9-inch pan with cooking spray. Place any remaining stuffing on bottom of pan.
6. Roll each ball in crushed french fried onions and place in prepared pan so balls are touching. Sprinkle any remaining crushed onions on top of balls and bake for 28 minutes or until golden brown.
7. Meanwhile, heat gravy in a small saucepan over medium heat.   Once warm,  pour into a bowl for dipping. Place stuffing balls on serving tray, garnish with parsley as desired and enjoy!

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen