Relleno de salchichas y almejas del chef Chris Cosentino

Sausage & Clam Stuffing

Rated 4.3 stars by 3 users

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.

Directions

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