This is how Italians do Thanksgiving – full of herbaceous pesto, homemade sausage, and good crusty bread. With a crispy top and a moist center, this stuffing is the perfect pairing with tart cranberry sauce and juicy turkey. Even better, prep this up to a day in advance and store in the refrigerator. As the turkey rests on Thanksgiving Day, pop the stuffing into the oven and everything will be ready at the same time.
Using the coarsest plate on your KitchenAid® Food Grinder Attachment to grind the pork, then catch in a clean bowl
With the ability to make homemade sausage, this recipe can be tailored to any tastes or requests. The KitchenAid® Food Grinder Attachment is the difference between an everyday side and an incredibly fresh Thanksgiving stuffing.
When the stuffing is golden brown and delicious, remove from the oven and spoon next to your sliced turkey and a helping of fresh cranberry sauce.
During the holidays and every day, there is nothing better than breaking bread with the people you love the most. Complete the Italian experience by bringing the entire family into the kitchen to prep this recipe: invite the kids to tear the bread and your other half to craft the sausage while you pulse the pesto. Come together at the table for a most delicious family food celebration.
Sage Pesto Sausage Stuffing
Makes 1 loaf pan
For the sage pesto
3/4 cup fresh sage
1/4 cup fresh thyme
1/4 cup fresh parsley
½ cup walnuts, toasted
2 cloves garlic
1/2 cup olive oil
1 tablsepoon red wine vinegar
Salt, to taste
For the stuffing
1 loaf Multigrain Bread
1 lb. Boneless Pork Loin
5 slices Bacon
1 cup Diced Apple
½ cup Minced Onion
½ cup Walnuts, toasted
1 tsp. Allspice
2 cups Chicken Broth
Salt & Pepper
Preheat your oven to 400 degrees. Cut the multigrain bread into small cubes and place on a cookie sheet.
Bake bread for 18 minutes, tossing every 6 minutes, until every cube is crispy and toasted; remove from the oven and let cool.
As the bread toasts, combine the sage, parsley, thyme, garlic, salt, and walnuts in a food processor. Blend together until chopped fine; then, slowly pour the olive oil and red wine vinegar into the spout of the processor until everything comes together as a pesto.
Next, cube the pork loin and cut the bacon into lardons. Attach the food grinder attachment to your KitchenAid® stand mixer and work the pork loin and bacon through the coarsest grind.
Combine the ground pork and homemade pesto in a mixing bowl. Transfer the seasoned pork to a sauté pan and cook completely.
While the pork is cooking, roughly chop the walnuts, mince the onions, and chop the apple.
Now, combine the cooked pork and apple, onions, and walnuts in a large mixing bowl. Add 3 cups of the homemade breadcrumbs, chicken broth, and allspice to the mixing bowl. Stir together and let sit until all the broth has been absorbed into the breadcrumbs.
After about 5 minutes, transfer the stuffing to a loaf pan and bake in a 375-degree oven for 30 minutes, or until it is crispy and golden brown on top.
Double the Sage Pesto. Use half for the stuffing and smear the other half under the skin of the turkey before roasting. All the flavors on your Thanksgiving plate will marry together deliciously.