Preheat oven to 350° F. Spread butter all around a casserole dish and set aside.
Use a serrated knife to cube the Hawaiian rolls and place on a large baking sheet.
Drizzle 2 tablespoons of olive oil over the cubed bread and season with Italian seasoning. Toss with your hands to distribute evenly.
Bake bread cubes for 15 minutes or until golden and crispy. Set bread aside in a large bowl.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil and brown the sausage until it's fully cooked. Then add the diced onions, carrots, and celery.
Cook until the vegetables have softened. Then add minced garlic, rosemary, and sage. Cook for 1 minute then remove pan from the heat. Taste the mixture and see if salt or pepper is needed.
Whisk 1 egg with the turkey stock until smooth.
Add the cooked sausage mixture and cranberries to the bread cubes in a large bowl. Pour the turkey stock and fold to combine.
Transfer to the buttered dish and bake in the oven for 35-45 minutes, or until the middle is no longer soft and the outside is slightly crispy.
Video
Notes
Recipe adapted from Food Network.For a meatless version, simply omit the sausage and use vegetable stock.I've tested 2 different options to make this stuffing ahead of time.(1) Bake the bread cubes a day ahead of time, and cook the sausage mixture 1-2 days ahead of time. Combine and bake the stuffing the following day.(2) Bake the stuffing for 30 minutes, remove the oven and allow it to cool completely. Store in the refrigerator overnight and bake the next day for 20 minutes or until heated through.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.