This little bit of holiday magic is the result of mashing up the best part of Thanksgiving—stuffing, of course—with pull-apart garlic knots. Instead of infusing the buttery knots with the flavors of pepperoni and garlic bread, we toss the dough knots with all the ingredients that go into a classic stuffing: sausage, sage, celery, onion, and garlic. And plenty of butter.
Why It Works
- Building a concentrated flavor base adds plenty of flavor to the exterior of the bread, while knotting the dough allows that flavor to seep deeper into nooks and crannies.
- Letting the rolls rise until they're pressed together in a baking dish makes for extra-moist bread that's fun to pull apart when eating.
- Yield:Serves 8 to 10
- Active time: 30 minutes
- Total time:5 hours (or up to overnight)
- 4 tablespoons (57g) butter, divided
- 8 ounces (225g) sage sausage or breakfast sausage, removed from casings (see note)
- 1 small onion, finely chopped (about 3/4 cup)
- 1 rib celery, finely chopped (about 1/2 cup)
- 4 medium cloves garlic, finely chopped
- 1/4 cup (7g) minced fresh sage leaves
- 1/4 cup (7g) minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dusting
- 1 pound (450g) homemade or store-bought pizza dough (see note)
- 2 tablespoons (30ml) extra-virgin olive oil
Melt 2 tablespoons (28g) butter in a large skillet over medium-high heat. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (the largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl and set aside until completely cool.
While filling cools, make knots. On a lightly floured surface, divide dough into 2 even pieces. Working with one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
Tie each strip into a knot and transfer to bowl with sausage mixture. Toss and fold with your hands until every knot is thoroughly coated in sausage mixture. Grease a 9- by 13-inch baking dish with 1 tablespoon (14g) butter. Transfer knots to baking dish in a single layer. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
When ready to bake, adjust oven rack to center position and preheat oven to 425°F (220°C). Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.