Fully Cooked Original Pork Sausage Crumbles

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Sausage Stuffed Bread: Thanksgiving Recipe

Forget the turkey, let's get to the good stuff. This twist on Thanksgiving stuffing is no side dish, full of Jimmy Dean® Original Sausage Crumbles, butternut squash and dried cranberries.


  • 1 package Fully Cooked Original Pork Sausage Crumbles

  • 1 small baking pumpkin or butternut squash, peeled, seeded and chopped into bite-sized cubes

  • 1 small onion, chopped

  • 6 sprigs fresh thyme, leaves removed from stems, chopped

  • 2 tablespoons extra virgin olive oil

  • Salt

  • Black pepper to taste

  • 1 cup dried cranberries

  • 2 containers (13.8 ounces each) refrigerated pizza dough

  • 1 egg, beaten

  • 1 tablespoon caraway seeds

  • 1 tablespoon sea salt


  1. Preheat oven to 400°F.

  2. Pour olive oil into large skillet. Add squash; cook and stir over MEDIUM-HIGH heat about 5 minutes or until golden brown. Add onion and thyme to skillet; season to taste with salt and pepper. Cook and stir 2 minutes or until onions are translucent. Remove from heat; stir in cranberries. Cool.

  3. Unroll pizza dough onto a lightly floured baking sheet. Roll out to into a large rectangle (about 13x10-inches). Sprinkle half the sausage down center of each dough. Top each with half of the squash mixture.

  4. Use a sharp knife to make 7 diagonal cuts in exposed pastry on each side of filling, stopping ½ inch from filling. Fold strips over filling, alternating sides until filling is enclosed. Repeat with remaining dough and ingredients.

  5. Beat egg with 2 teaspoons water. Brush dough with egg. Sprinkle with caraway seeds.

  6. Bake 20-25 minutes or until braids are golden brown. Cut each bread into 6 slices to serve.