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Romesco Sausage Stuffing

Romesco Sausage Stuffing 

Serves 8 

This spicy and flavorful recipe elevates your stuffing to the next level, making for the perfect holiday side dish.


1 tablespoon olive oil 

¾ lb. seasoned sausage, removed from casing 

1 cup diced Vidalia onion 

1 leek, cleaned and thinly sliced 

1 yellow pepper, seeded and diced 

3 tablespoons butter, divided 

Sea salt and freshly cracked pepper 

2 teaspoons fresh thyme leaves 

1 jar Almond and Garlic Romesco Sauce 

3 cups chicken stock 

1 loaf of challah, cubed into 1x1 inch pieces (day old is best) 


Preheat the oven to 350F. In a large frying pan, add olive oil and sausage. Break sausage into bite size chunks, using a wooden spatula and sauté 4-5 minutes on medium high until the sausage is browned. Remove to a bowl. 

Next, add the onion, leek, yellow pepper and butter to the pan. Saute another 4 minutes on medium-high until the onions have turned translucent and the pepper has softened. Turn off the heat. Season with salt and pepper and then stir in the thyme, romesco and 1 cup of the chicken stock. Add the breadcrumbs and continue to add stock, stirring until all the stuffing is moistened. 

Butter a large casserole dish with 1 tablespoon of butter and fill with your stuffing mixture. Dot the stuffing with the remaining butter and bake 30 minutes until the top has browned. Serve warm.