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Adjust Servings:
12 Popeye's Buttermilk Biscuits cut into 1/2-inch cubes
1 Tbsp olive oil
1 lb sweet Italian sausage casings removed
1 large yellow onion finely chopped
1 large Carrot finely chopped
3 stalks celery finely chopped
to taste salt and pepper
3 cloves garlic minced
2 tsps fresh sage minced
1 tsp fresh thyme freshly chopped
4 eggs beaten
3 cups chicken broth
1/4 cup heavy cream
1 Tbsp butter

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Popeye’s Buttermilk Biscuit & Sausage Stuffing




We all have one item that we’d be totally heartbroken to find missing from the thanksgiving table. Mine is stuffing. One year we even had a turkeyless Thanksgiving – no mashed potatoes, no gravy, no pie… but you better believe there was stuffing on that table. I’ve made fig and pine nut stuffing, cornbread stuffing, I’ve even made bacon and oyster stuffing (not my cup of tea) – but my favorite will always be the classic sausage and sage. This one here is a spin on that – replacing the bread with buttermilk biscuits. It’s extraordinarily indulgent – I don’t think you’ll be disappointed.

I won’t be eating as much traditional Thanksgiving food this year. We had hardly any savory leftovers from Friendsgiving, and I’ll be missing our office potluck. For Thanksgiving dinner, we have a reservation at a Michelin star restaurant in Portugal, which I’m extremely excited about – but I’m willing to wage that they won’t have stuffing! So instead, I’m sharing a recipe I made last year.

Before you start feeling too bad for me, I should tell you: I currently have a 13 pound turkey and a container of cranberry orange chutney in the freezer. Mom and I were both sad that we didn’t get much turkey for Friendsgiving – and you know how much I love experimenting with Thanksgiving leftovers – so I was a little impulsive at Trader Joe’s this weekend.  We’ll be doing a small family dinner when we’re back in the country, but a healthy version: turkey, cranberry sauce, maple roasted brussels sprouts with butternut squash, the awesome quinoa salad my Mom made for Friendsgiving that I got only the last scraps of, and maybe – just maybe – my favorite vegan sticky toffee pudding.

Recipe Source: Serious Eats



Preheat oven to 400°F. Spread out the cubed biscuits in an even layer on a large baking sheet. Bake until dried out and begin to toast, rotating halfway through, about 30 minutes total. Remove from oven and set aside to cool. Decrease oven heat to 350°F.


Heat olive oil in a large skillet over medium heat until shimmering. Add sausage and cook, breaking it up into small pieces with a whisk or potato masher. Cook until beginning to brown, about 15 minutes. Add onions and carrots, season with salt and pepper and cook, stirring frequently, until the carrots begin to soften, about 5 minutes. Add celery, garlic, sage, and thyme and cook, stirring frequently, until all the vegetables have softened and are beginning to take on color, about 10 minutes. Transfer mixture to a large bowl.


Whisk together eggs, broth, and cream in a medium bowl until fully combined. Season with salt and pepper. Pour mixture over the sausage and vegetable mixture. Add diced biscuits and gently fold until evenly combined.


Butter a 9- 13-inch rectangular baking dish. Transfer the stuffing mixture and pack it down lightly. Cover tightly with aluminum foil and bake on the middle rack of the oven for 25 minutes. Remove foil and continue cooking until the top is beginning to brown, 20 to 25 minutes longer. Increase oven to 425 F and continue cooking until well browned, about 8 minutes longer. Remove from oven and allow to cool 10 minutes before serving.


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Angola: Muamba de Galinha
Switzerland: Rösti
Angola: Muamba de Galinha
Switzerland: Rösti

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