This pasta stuffing brings all the familiar flavors of holiday stuffing to the pasta bowl. Italian sausage, sautéed onion, celery, and Granny Smith apple come together with fresh sage and parsley, while toasted panko breadcrumbs add a crisp finish. Made with Sfoglini Radiators to catch every savory, herby bite, this festive side dish can be customized with seasonal additions like roasted butternut squash, Brussels sprouts, or dried cranberries. See the Chef’s Note for more ideas!
MAKES FOUR-SIX AS A MAIN (OR EIGHT - TWELVE SIDE SERVINGS)
Bring a pot of generously salted water to a boil for the pasta. Cook the pasta to al dente, according to package instructions. Strain and set aside.
In a large saucepan over medium-low heat, melt 1 tablespoon of the butter. Add the onion and cook until softened, 5 minutes, seasoning it with a small pinch of salt. Add the celery and apple and cook 3 minutes more, stirring frequently, and seasoning with a little more salt.
Push the vegetable mix to the edge of the pan. Add the sausage and turn the heat up to medium. Cook, breaking up the sausage meat into smaller pieces with a wooden spoon or spatula, until the meat is browned and fully cooked, 8-10 minutes.
Add chicken stock and cook 5 minutes more, allowing it to reduce slightly. Add the pasta, parsley, and sage, and cook 1 more minute or until the pasta is heated through, stirring to combine everything. Season to taste with salt and pepper. Pour the pasta into your preferred serving dish.
In a small nonstick skillet over medium-low heat, melt the remaining tablespoon of butter. Add the breadcrumbs and cook until toasted, 2 minutes or so. Season with salt and pepper, then pour the breadcrumbs over the top of the pasta. Top with more fresh parsley and serve warm.
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Chef’s Note: Make this pasta stuffing your own with seasonal additions. Toss in 2 cups of cubed, roasted butternut squash for a touch of sweetness, or add quartered, roasted Brussels sprouts for a savory, caramelized bite. You can also try sautéed mushrooms for an earthy depth, toasted pecans for added crunch, or dried cranberries for a little sweetness.
