The Personal and Professional Development Committee holds events throughout the year such as speed networking events, finance seminars, 101 workshops, book club and more to get HYPEsters involved in hands-on activities. The HYPE Homemade blog series aims to bring the "hands-on" aspect of the events into your home, through a monthly cooking blog! Committee members will share recipes they enjoy, from grandma's special recipe passed down through generations, to cookbook favorites, to meals they've created!
During the month of November, we will feature multiple holiday recipes! This recipe for crescent roll stuffing comes from from Charmaine Mullings, and is a delicious, unique way to use crescent rolls for Thanksgiving! Make sure to let us know in the blog comments if you tried the recipe!
Crescent Roll Stuffing
Level of difficulty: 1 out of 5
Tools required: knife, cutting board, nonstick skillet, large bowl, spoon, medium casserole dish
Time Required: prep - 25 minutes, cook - 45 minutes
About the recipe: This is an interesting side to go with the thanksgiving meal, and another way to use crescent rolls. Plus, it's super easy to make and many of the ingredients you're likely to have in the house already!
1/2 lb. sausage, casings removed
1 tbsp. butter
1 onion, chopped
2 cloves garlic, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1/4 c. minced fresh sage leaves
1/4 c. minced fresh parsley leaves
2 tubes Crescent Rolls
1/2 c. chicken stock
1 egg, lightly whisked
1. Preheat oven to 375 degrees F.
2. Cook sausage in a large nonstick skillet until browned all over, breaking up the meat as it cooks. Drain fat and clean skillet.
3. Return skillet to stove top over medium heat. Melt butter then add onion, carrots and celery. Stir in fresh herbs and return sausage to the skillet. Season mixture with salt and pepper. Remove skillet from heat to let mixture cool slightly.
4. Meanwhile, cut crescent roll triangles into thirds then roll each piece into a ball. In a large bowl, combine crescent roll balls with sausage mixture, egg and chicken stock. Transfer to a medium casserole dish. Bake for 45 minutes to 1 hour, until the top is golden brown and all the dough is cooked through. If the topping is browning too quickly, cover the dish with foil.