My family is big on Brussels sprouts for Thanksgiving (along with a laundry list of other must-haves we like to eat).
So as the one normally in charge of anything veggie, I often find myself elbow deep in Brussels sprouts come November.
I’ve done them with pomegranate vinaigrette and wild rice, and cut them into strips and tossed them like a salad, but this year I’m really bringing it.
It’s time to blow some peoples' socks off by taking a sausage stuffing and stuffing it into the Brussels sprouts, creating bites of Thanksgiving day goodness that might just steal the turkey's spotlight.
Never stuffed a Brussels sprout?
Don’t worry, it’s easier than you think: a quick bath and a single cut, and the centers pop right out, creating a nest just waiting to be filled with holiday cheer.
These are great as a side dish or an appetizer (if you’re going in the appetizer direction, try to get smaller Brussels sprouts so that they are still one-biters even after being stuffed)!
Sausage Stuffing Stuffed Brussels Sprouts
servings: Makes 24 stuffed Brussels sprouts
- 1 Italian sausage (¼ pound)
- ½ pound Brussels sprouts
- 1 teaspoon olive oil
- 1 shallot, finely chopped
- ½ cup + 2 tablespoons Italian seasoned panko breadcrumbs
- 2 tablespoons dried cranberries
- ¼ cup turkey stock
- ¼ teaspoon kosher salt
- 1 tablespoon shredded Parmesan cheese
- Preheat the oven to 400°F. Remove the casing from the sausage and add the meat to a medium skillet over medium heat. Cook until all the pink is gone--3 to 5 minutes; as it cooks break it apart with a spoon. Then transfer the sausage to a paper towel-lined plate to drain.
- Bring 2 cups of water to a boil in a medium pot. Cut the Brussels sprouts in half lengthwise and drop them into the boiling water (you may have to work in batches); cook until just slightly soft and pliable-–about 2 minutes, then set aside to cool. Once cool to the touch, use a melon baller to remove the inside of the sprout, then discard it (or reserve it for a later use). If you don't have a melon baller, you can also use a pairing knife to remove the inside of the sprout; cut part of the stem towards the base of the Brussels sprouts, which should cause the centers of the sprouts to then pop out. Place the Brussels sprouts shells on a parchment-lined baking sheet.
- In the same skillet as you cooked the sausage, heat the oil over medium heat and stir in the shallot, cooking until it is translucent–-1 to 2 minutes. Add ½ cup of the panko, the cooked sausage, dried cranberries, turkey stock, and salt to the skillet and continue to cook for another 2 minutes. Remove from the heat and transfer to a food processor, pulsing until coarsely chopped and combined--about 10 pulses.
- In a small bowl combine the remaining 2 tablespoons of breadcrumbs with the Parmesan cheese. Stuff each of the Brussels sprout halves with ½ teaspoon of the sausage filling, then sprinkle the breadcrumb and cheese mixture over the top. Place the baking sheet in the oven and cook until the cheese is golden brown and Brussels sprouts are tender–-about 20 minutes. Remove the Brussels sprouts from the baking sheet and serve immediately.