Thanksgiving Bread Recipe

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

It's no question that stuffing is the best thing on the Thanksgiving table. It's also no question that these easy pull-apart pepperoni garlic knots are the most stupidly delicious easy recipe I've come up with so far this year.

So what happens when you take the idea of a pull-apart garlic knot and mix it up with the flavors of stuffing?

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Next, add your sausage. If you're in a market that sells sage sausages (they come out around this time of year on the East Coast), go with that. Otherwise, bulk breakfast sausage is the way to go, though you can easily get away with diced bacon, salami, or even no meat at all if you'd prefer.

Then add your basic aromatics. I use the same flavors that I do in my classic sage and sausage stuffing: celery, onions, and plenty of chopped sage and garlic.

Cook those down until the vegetables are softened but not browned, then finish with some fresh parsley. Remove the mixture and let it cool completely.

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I use a basic, lightly enriched dough, like my own New York–style pizza dough, though store-bought pizza dough actually works quite well. (I tested this with dough from Whole Foods, Trader Joe's, and Safeway.) While store-bought dough is generally under-seasoned and a little bland, in this case, the other flavorings are so damn strong that it really doesn't matter.

After letting a pound of dough proof for the first time, divide it in half, then roll it out on a lightly floured surface into a roughly four-inch-wide strip.

Cut it into narrow strips with a bench scraper, then repeat with the other half of the dough. Tie each strip into a simple knot.

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I tried incorporating the other ingredients directly into the dough, but it disrupts the dough's gluten network too much, causing it to collapse. Your rolls will end up dense and gummy that way. The knotting method creates plenty of nooks and crannies for the flavorings to fall into and cling to, while maintaining a nice, light texture.

Transfer the knots to a large bowl, and add your cooled flavor base. Using your whole hand, toss and flip the knots until they're evenly coated on all surfaces. You want to be gentle here, letting the knots cascade over your palms so that you don't end up sticking them together.

Next, butter up a 9- by 13-inch baking dish (I told you we're not butter-shy here, right?) to help the bottoms and sides brown, and lay the knots inside the dish, keeping them evenly spaced. It's okay if they don't sit against each other snugly right now; that'll come with time.

Turkey Shaped Bread

Cover up the dish tightly with plastic wrap, then set it aside and let the rolls rest until they've roughly doubled in volume. At room temperature, this should take three to four hours. In the fridge, it should take about 12 to 16 hours, which makes this a great make-ahead option.

Alternatively, you can freeze the casserole as is, with a layer of aluminum foil wrapped over it, for up to a week. Let it thaw completely in the fridge overnight, and allow it to rise at room temperature for an hour before baking.

What's that? Too much butter, you say? Well, okay then. This time, I'll drizzle them with a little olive oil and brush it on nicely before placing them gently, so as not to deflate them, in a hot, hot oven to bake.

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After 25 to 30 minutes, they should emerge, ready for one final brushing of butter to give them the glossy sheen of a Parker House roll.

You'll notice that the sausage and other flavorings on the top will have browned quite a bit, delivering some really intense, concentrated flavor when you bite in. On the other hand, the sausage on the bottom will remain nice and juicy, giving you that pleasantly meaty texture.

Soft, tender, buttery, packed with real Thanksgiving-stuffing flavor, and oh-so-fun to pull apart, these rolls make the ideal vehicle for dipping into all that extra gravy you've made (you do make extra gravy, right?), perhaps with a little spoonful of cranberry sauce to tie it all together.

Perfect Thanksgiving Rolls

If you wanna get really creative, just split one open at the table and make yourself a little Thanksgiving sandwich on the spot. Your mouth, and whomever you pay handsomely to wash your silk napkins, will thank you.

Other cured meats cut into fine dice, like bacon, pancetta, or chorizo, can be used in place of the sausage. Because of how intensely flavored these rolls are, this is a case in which store-bought dough (which is often under-seasoned) works just as well as homemade. So feel free to take the easy road here and use premade pizza dough—you won't be sacrificing any flavor.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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While a typical gateaux sale may be flavored with ham, olives, and cheese, Le Moing explains that this version is ...filled with our Thanksgiving favorites. This includes sweet potatoes, green beans, cranberries, and turkey in sausage form, as well as some cheese to tie it all together. This bread would make a nice meal if you're having a quiet holiday with a few friends and still want to sample all the traditional delights of Thanksgiving. Le Moing feels that this bread is perfect for picnics or potlucks, so it's also something you might make if you're missing Thanksgiving foods in the middle of summer. She also says, It's great as a light lunch served with a side salad, which would work at any time of year.

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To make the bread itself, you'll be using flour, baking powder, eggs, salt, pepper, and chicken broth. Add-ins include a sweet potato, an onion, thyme, sage, gruyère cheese, turkey sausage, dried cranberries, and frozen green beans; while you're also going to need olive oil and butter for cooking.

Though this recipe isn't designed to use up Thanksgiving leftovers, it can easily be adapted to do so. As Le Moing tells us, You can substitute the turkey sausage for cubed or shredded cooked turkey. The flavor and texture may be slightly different, but it should still taste great. The only downside, as she notes, is a strictly aesthetic one, It won't stand out in the cross-section like the sausage does. If you're more concerned with how your food tastes than how it photographs, though, that may not be such a concern.

It's possible that other leftovers could work in this recipe, too. You could try using leftover pre-cooked green beans and sweet potatoes, while broth made from turkey bones (which is the best way to use them) could be subbed in for the chicken broth called for here. Cranberry sauce can't really take the place of the craisins Le Moing favors as it has a completely different consistency, but you could always serve it on the side or dolloped on top of a slice of Thanksgiving-in-a-loaf bread.

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If you like to prepare your food ahead of time, you may appreciate the fact that Le Moing tells us this bread should really be made a day in advance. As she explains, It tastes better the longer it sits. If you will be storing it, however, she recommends covering it with foil or plastic wrap after it has completely cooled down.

When you're ready to enjoy the bread, you can eat it at room temperature or even straight out of the fridge, but if you want it warm, Le Moing advises that 15 minutes in a 250 F oven will heat it up nicely. She also offers an alternate method of reheating the bread that will allow you to warm it and butter it at the