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Kneaders “To Die For” Asiago Cheese Crouton Stuffing

My earliest Thanksgiving memories are filled with the comforting aroma of sage, thyme, and, of course, stuffing. While my grandmother’s traditional bread stuffing was always a hit, I’ll never forget the year my cousin brought a version featuring Asiago cheese croutons. The nutty, savory flavor of the cheese, combined with the perfectly seasoned vegetables and sausage, was a revelation! It was so good, it disappeared in minutes, with everyone clamoring for seconds. This Kneaders-inspired recipe captures that same magic, creating a stuffing that is truly unforgettable.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25-35 minutes
Total Time: 40-50 minutes
Servings: 8-10
Dietary Type: Not Gluten-Free

Ingredients

½ cup butter
2 cups chopped celery
1 cup chopped onion
1 teaspoon black pepper
1 lb pork sausage (optional, but highly recommended!)
2 (14 ounce) cans chicken broth
9 cups Kneaders Asiago cheese croutons (approximately 3 packages)

Equipment Needed

Large bowl
Large skillet
9×13 inch baking dish
Spoon or spatula

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, place the Asiago cheese croutons. This is your foundation, so make sure you have enough space for all the other ingredients.
Melt the butter in a large skillet over medium heat. Add the chopped celery and chopped onion. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. This is an important step to develop the flavor base of the stuffing.
Stir in the black pepper and chicken broth into the celery and onion mixture. Bring to a simmer, then remove from heat.
If using, cook the pork sausage in a separate skillet over medium heat, breaking it up with a spoon or spatula as it cooks. Cook until the sausage is browned and cooked through, about 8-10 minutes. Drain any excess grease.
Pour the cooked celery and onion mixture, along with the cooked sausage (if using), over the croutons in the large bowl.
Gently toss all ingredients together until the croutons are evenly coated with the vegetable mixture and sausage. Be careful not to crush the croutons.
Check the moisture level of the stuffing. If the mixture seems too dry, add an additional ¼ to ½ cup of water or chicken broth, tossing gently to incorporate. The croutons should be moistened, but not soggy.
Transfer the stuffing mixture to a 9×13 inch baking dish. Spread it evenly.
Cover the baking dish with aluminum foil. This will help to keep the stuffing moist during baking.
Bake in the preheated oven at 375°F (190°C) for 25 to 35 minutes, or until the stuffing is heated through and the top is lightly golden brown. Remove the foil during the last 10 minutes of baking to allow the top to crisp up.
Let the stuffing cool slightly before serving. This will allow the flavors to meld together and make it easier to serve.

Expert Tips & Tricks

Crouton Quality Matters: The quality of your Asiago cheese croutons is key to this recipe’s success. If you can’t find Kneaders brand, look for a high-quality alternative or consider making your own using Asiago cheese bread. Day-old bread works best for homemade croutons.
Don’t Overmix: Be gentle when combining the ingredients to avoid crushing the croutons. You want them to retain some texture.
Make-Ahead Magic: You can assemble the stuffing a day ahead of time. Simply cover the baking dish tightly with plastic wrap and refrigerate. Add a few extra minutes to the baking time to ensure it’s heated through.
Sausage Swaps: If you’re not a fan of pork sausage, you can substitute turkey sausage, Italian sausage, or even leave it out altogether for a vegetarian option.
Flavor Boost: Add fresh herbs like sage, thyme, or rosemary to the vegetable mixture for an extra layer of flavor. A tablespoon of dried herbs or a few tablespoons of fresh, chopped herbs will work nicely.
Crispy Top: For an even crispier top, dot the stuffing with small pieces of butter before baking.
Broth Adjustment: The amount of chicken broth needed may vary depending on the dryness of the croutons. Start with the recommended amount and add more as needed, a little at a time, until the croutons are moistened but not soggy.

Serving & Storage Suggestions

Serve the Kneaders-inspired Asiago cheese crouton stuffing warm as a side dish with your favorite Thanksgiving or holiday meal. It pairs perfectly with roasted turkey, ham, or chicken. Garnish with fresh parsley or a sprinkle of grated Asiago cheese for a beautiful presentation.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally, until warm. You can also freeze leftover stuffing for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	9g	45%
Cholesterol	55mg	18%
Sodium	800mg	33%
Total Carbohydrate	25g	8%
Dietary Fiber	2g	8%
Sugars	3g	6%
Protein	12g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Gluten-Free Version: Use gluten-free bread to make your own gluten-free croutons. Be sure to choose a gluten-free Asiago cheese.
Vegetarian Option: Omit the sausage or substitute with plant-based sausage crumbles.
Different Cheese: Experiment with other cheeses like Parmesan, Gruyere, or fontina in your croutons.
Add Nuts: Toasted pecans or walnuts add a nice crunch and nutty flavor to the stuffing.
Cranberries: Dried cranberries provide a touch of sweetness and tartness.
Apple Variation: Add diced apples to the vegetable mixture for a sweet and savory twist.

FAQs (Frequently Asked Questions)

Q: Can I make this stuffing ahead of time?
A: Yes, you can assemble the stuffing a day ahead of time and store it in the refrigerator. Just add a few extra minutes to the baking time.

Q: What if I can’t find Asiago cheese croutons?
A: You can make your own using Asiago cheese bread or substitute with another type of cheese crouton or even regular croutons with added grated Asiago cheese.

Q: Can I freeze this stuffing?
A: Yes, you can freeze leftover stuffing for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Q: How do I prevent the stuffing from drying out?
A: Cover the baking dish with aluminum foil during the first part of baking to retain moisture. Remove the foil during the last 10 minutes to allow the top to crisp up.

Q: Can I add other vegetables to the stuffing?
A: Absolutely! Feel free to add other vegetables like mushrooms, carrots, or bell peppers to the vegetable mixture.

Final Thoughts

This Kneaders-inspired Asiago cheese crouton stuffing is a guaranteed crowd-pleaser. The combination of savory vegetables, flavorful sausage, and nutty Asiago cheese creates a truly irresistible dish that will elevate any holiday meal. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to give this recipe a try and share your feedback. Serve it alongside your favorite roasted bird and a glass of crisp white wine for a complete and unforgettable culinary experience. Happy cooking!

Kneaders to Die for Stuffing Recipe