Sausage & Clam Stuffing by Chef Chris Cosentino

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Sausage & Clam Stuffing

Chef Chris Cosentino
Growing up in Rhode Island, Thanksgiving wasn’t complete without a heaping dish of my family’s signature stuffing, inspired by Chef Chris Cosentino’s homage to the iconic quahog “stuffies” that define New England comfort. This surf and turf twist brings together savory English breakfast sausage and tender chopped clams, creating a flavorful balance that feels both nostalgic and elevated. While you can swap the clams for oysters or even skip the seafood entirely, keeping the coastal influence is part of the fun and charm of this dish.



Baked beautifully in the OvenBond table-ready rectangular baker, this stuffing goes straight from the oven to your holiday table with ease and a stunning presentation. Perfect for tradition, perfect for sharing, and unmistakably Chef Cosentino.

Ingredients

  • Sourdough Bread, 1” Dice crust and all 907 g
  • Butter 56 g
  • Loose Italian Sausage 794 g
  • Unsalted Butter 57 g
  • Sweet Onions, Diced 454 g
  • Large Carrots, Diced 400 g
  • Celery Ribs, Diced 350 g
  • Fennel, Diced 250 g
  • Picked Thyme 28 g
  • Sage, Chopped 15 g
  • White Wine, Dry 236 g
  • Chopped clams in juice 364 g
  • Chicken Stock 709 g
  • Kosher Salt T.T.
  • Black Pepper, Ground T.T.

Featured Products

  • Provisions Large Mixing Bowl
  • OvenBond Rectangular Baker
  • Chef’s Tool Set
  • ProBond Luxe Essential Pan

Directions

  1. Preheat oven to 250F
  2. Spread bread on sheet tray & bake until crisp (20 mins.), transfer to large mixing bowl
  3. Add 28g butter to a ProBond Luxe essential pan and cook sausage until cooked through, add sausage to bread in bowl with slotted spoon
  4. Add 28 grams butter to the fat in the sauté pan from cooking the sausage and heat
  5. Add vegetables, salt & pepper, and sweat
  6. Add wine and simmer until reduced by 3/4th
  7. Add vegetable mixture to bread & sausage mixture & toss
  8. Add oysters & their liquor to the mixing bowl
  9. Add enough stock so that the bread is moist, season with salt & pepper
  10. Transfer to prepared baking dishes
  11. Bake in upper third of oven for 15 mins or until hot
  12. Broil stuffing until browned