Chef Joe Sasto's Sausage and Kalamata Olive Skillet Stuffing is a savory twist on the classic holiday side dish, bursting with rich Mediterranean flavor.
Golden toasted bread absorbs a fragrant mix of caramelized fennel, onions, herbs, and juicy sausage, while briny Kalamata olives add a deep, unexpected complexity that sets this stuffing apart. Baked right in the skillet for crisp edges and a tender center, it’s the perfect centerpiece side for Thanksgiving, Christmas, or any cozy dinner that calls for something hearty, comforting, and unforgettable.
Stuffing with Kalamata Olives, Fennel & Italian Sausage
15 min
25 min
6-8
Side Dish
Chef Joe Sasto
Sear. Simmer. Sasto!
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Ingredients
1 Loaf Crusty Bread (~1 lb) Cut into 1-inch Cubes and Lightly Toasted
1 Tbsp Olive Oil
½ lb Italian Sausage (casing removed)
2 Tbsp Butter
1 Bulb Fennel (thinly sliced)
1 Medium Onion (diced)
2 Celery Stalks (sliced)
3 Cloves Garlic (minced)
1 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Chopped Rosemary
1 Can Pearls Ripe Olives
2 Cups Chicken Stock
1 Egg (beaten)
Salt and Black Pepper to Taste
Fresh Parsley (for garnish)
Directions
1. Toast the Bread
Spread the bread cubes on a baking sheet and toast at 350°F for 10–12 minutes, or until lightly crisp.
2. Cook the Sausage
Heat the olive oil in a large oven-safe skillet over medium heat. Add the sausage and cook until browned, breaking it into small pieces as it cooks. Remove from the skillet and set aside.
3. Sauté the Vegetables
In the same skillet, melt the butter. Add the fennel, onion, and celery, and cook for about 8 minutes, or until softened and beginning to caramelize. Stir in the garlic, thyme, and rosemary.
4. Combine the Ingredients
Return the cooked sausage to the skillet. Add the toasted bread cubes and Pearls Kalamata olives, tossing to coat everything evenly.
5. Add the Stock and Egg
Whisk the egg into the chicken stock, then pour the mixture over the stuffing. Toss until evenly moistened, adding a little more stock if needed. Season with salt and pepper.
6. Bake
Transfer the skillet to a 375°F oven and bake uncovered for 25–30 minutes, or until the top is golden and crisp.
7. Finish and Serve
Garnish with chopped parsley and a few extra olives. Serve warm directly from the skillet for a rustic, delicious presentation.
