Frank Proto Stuffing Recipe

Servings

Once your Thanksgiving stuffing comes out of the oven, golden and crispy on top, let it cool for about 5 minutes to set. This keeps the texture just right—crisp edges with a soft, savory center. Scoop it into a large, warm serving dish to keep that cozy vibe, or go rustic and serve it straight from the baking dish for a homey feel. Proto swears by pairing this sausage and vegetable stuffing with a generous drizzle of gravy, which soaks into the bread and amps up the richness. Picture it next to a pile of creamy mashed potatoes, where the gravy ties everything together like a holiday hug.

For a classic spread, place it alongside roasted turkey, green beans, or cranberry sauce to balance the savory depth with something tart or fresh. If you’re feeling extra, sprinkle a pinch of fresh thyme or parsley on top for a pop of color and a nod to Proto’s Mediterranean stuffing flair. It’s also great as a standalone star—don’t be surprised if guests sneak seconds before the main course!

Serve it hot to capture that just-baked warmth, and keep a ladle of extra gravy nearby for dipping, as Proto suggests. For smaller gatherings, portion it into bowls for a cozy, personal touch. If you’re hosting a buffet, use a large spoon or tongs for easy self-serving, and consider a sign labeling it “Chef Frank Proto’s Stuffing” to spark conversation.

Pro Tip: Don’t let it sit out too long—cover leftovers and refrigerate within 2 hours to keep it fresh. Reheat with a splash of broth to revive the moisture. This homemade stuffing is a crowd-pleaser, so serve it with confidence, knowing it’ll steal the show.

Tips

Choose the Right Bread: Use a sturdy, day-old baguette or sourdough, as Proto suggests, and let it dry out for 1–2 days. Fresh bread gets gummy, so don’t skip this step. If you’re in a rush, cube the bread and bake it at 200°F for an hour to dry it out without toasting. Pro tip: leave the crust on for extra flavor and a rustic look.

Nail the Sausage Flavor: The breakfast sausage is the star for that savory, slightly spicy kick. Pick a high-quality brand with good seasoning—check the label for sage or fennel notes. Break it up well while cooking to avoid big clumps, and don’t drain all the fat; it’s liquid gold for flavoring the veggies.

Cook Veggies with Care: When sautéing the onions and celery, let the onions get golden and slightly caramelized, as Proto emphasizes, for deeper flavor. Add a pinch of salt early to draw out moisture, but don’t rush—medium heat for 5–7 minutes prevents burning. Keep stirring to avoid bitter, overcooked bits.

Balance the Moisture: Adding the right amount of chicken stock is key to a moist but not soggy homemade stuffing. Pour it in gradually, tossing as you go, until the bread feels damp but not drenched—think wet sand, not soup. If you overdo it, bake a bit longer to crisp it up.

Season Smartly: The sausage brings built-in seasoning, so go light on extra salt and pepper at first. Taste the veggie-sausage mix before combining with the bread to adjust. If you’re adding optional thyme (as suggested in the recipe), use fresh for a brighter flavor, but don’t overdo it—a tablespoon is plenty.

Baking for Texture: To get that crispy stuffing top Proto loves, don’t cover the baking dish. Use a 9x13-inch pan for even cooking, and check at 30 minutes—if it’s not golden yet, give it another 5. If the edges brown too fast, loosely tent with foil but keep the top exposed.

Make Ahead for Ease: This Thanksgiving stuffing tastes even better the next day, so you can prep it a day ahead. Assemble everything (bread, sausage, veggies, stock), store in the fridge, and bake when ready. Add a splash more stock before baking if it looks dry.

Serving Suggestions: Serve hot with a side of gravy, as Proto recommends, to enhance the savory stuffing vibe. Pair with mashed potatoes or roasted veggies for balance. For a fun twist, scoop leftovers into a waffle iron the next day for crispy stuffing cakes—trust me, it’s a game-changer.

Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F with a drizzle of broth to keep it moist, or microwave single portions for 1–2 minutes. Freeze for up to a month, but thaw fully before reheating to avoid uneven texture.

Variation Ideas: While Proto’s classic stuffing recipe is perfect as is, you can swap the baguette for cornbread for a Southern twist or add a handful of dried cranberries for a sweet-tart pop. If you want a vegetarian version, skip the sausage, use vegetable stock, and double the butter for richness.

Common Mistakes to Avoid: Don’t use soft, fresh bread—it’ll turn mushy. Avoid overmixing when combining ingredients; gently toss to keep the bread cubes intact. And don’t skimp on the sausage fat—it’s what makes this sausage and vegetable stuffing so indulgent.

Pro Chef Hack: Proto’s Mediterranean influence suggests you could experiment with a pinch of smoked paprika or fresh parsley for a subtle twist. If you’re feeling fancy, deglaze the skillet with a splash of white wine after cooking the veggies for extra depth.

Nutritional Note: This dish is hearty (about 320 calories per serving), so balance it with lighter sides like green beans or a salad. The sausage and butter make it rich, but the veggies add some fiber and vitamins to keep it from being too heavy.

Final Tip: Taste as you go—Proto’s a pro, but your kitchen’s unique. Adjust seasoning or stock to suit your taste. This easy stuffing recipe is forgiving, so don’t stress—just enjoy the process and the smells filling your kitchen.

This Frank Proto stuffing recipe is a surefire hit for any holiday table, and these tips will help you make it like a pro.

Ingredient Substitutes

1. Day-Old Baguette (1 lb, cubed and dried):

• Sourdough: A great swap for similar crusty texture and tangy flavor. Dry it out the same way (1–2 days or bake at 200°F). Works well for that day-old bread stuffing vibe.
• Ciabatta: Another sturdy, airy bread that holds up to stock without getting soggy. Cube and dry as directed.
• Cornbread: For a Southern twist, use day-old cornbread for a slightly sweeter, crumbly texture. Reduce stock slightly (by about ¼ cup) since cornbread absorbs less liquid.
• Gluten-Free Bread: Use a gluten-free baguette or sandwich bread for gluten-free diets. Ensure it’s dried well, as some gluten-free breads are softer and may need extra baking time to firm up.
• Note: Avoid soft sandwich bread (like white or wheat loaf) unless dried thoroughly, as it can turn mushy. Stick to breads with structure to mimic Proto’s classic stuffing recipe.

2. Breakfast Sausage (1 lb, casings removed):

• Italian Sausage: Mild or spicy Italian sausage works for a similar savory, seasoned profile. Adjust salt since it’s often saltier than breakfast sausage.
• Ground Pork with Seasoning: Mix 1 lb ground pork with 1 tsp sage, ½ tsp fennel seeds, and a pinch of red pepper flakes to mimic breakfast sausage’s flavor.
• Turkey Sausage: A leaner option with similar seasoning. Use the same amount, but add an extra tablespoon of butter for richness, as turkey is less fatty.
• Vegetarian Sausage: For a meat-free homemade stuffing, try plant-based sausage (e.g., Beyond Meat or Impossible Foods). Look for a seasoned variety to match the breakfast sausage stuffing vibe.
• Mushrooms: For a vegetarian alternative, use 1 lb finely chopped mushrooms (like cremini or shiitake) sautéed with 1 tsp soy sauce for umami. They won’t replicate the exact flavor but add a hearty, savory depth.
• Note: If skipping meat, boost seasoning (e.g., extra thyme or a pinch of smoked paprika) to maintain the savory stuffing punch.

3. Unsalted Butter (4 tablespoons):

• Olive Oil: Swap for a dairy-free or Mediterranean-inspired twist, using 3–4 tablespoons. It adds a fruity note that pairs well with Proto’s style.
• Vegan Butter: Use the same amount for a dairy-free option. Brands like Earth Balance mimic butter’s richness.
• Coconut Oil: A less common swap but works in a pinch (4 tbsp). Use refined coconut oil to avoid a coconut flavor. Best for vegetarian versions.
• Note: Butter (or its substitute) works with the sausage fat to create that rich sausage and vegetable stuffing flavor, so don’t skimp on fat content.

4. Yellow Onion (1 large, about 1.5 cups diced):

• White Onion: Nearly identical in flavor, slightly milder. Use the same amount.
• Shallots: For a subtler, sweeter onion flavor, use 3–4 medium shallots (about 1.5 cups diced).
• Leeks: For a milder, slightly grassy flavor, use 1.5 cups chopped leeks (white and light green parts only). Rinse well to remove grit.
• Note: Onions are key for the onion and celery stuffing base, so don’t skip them entirely. If you need a low-FODMAP option, use the green tops of scallions (1 cup).

5. Celery (3 stalks, about 1 cup diced):

• Fennel: Use 1 cup diced fennel bulb for a slight anise flavor that complements sausage. It maintains the crunch of celery.
• Carrots: For a sweeter, colorful twist, use 1 cup diced carrots. They’re less traditional but add texture.
• Green Bell Pepper: Use 1 cup diced for a similar crunch with a different flavor profile. Best for a non-traditional spin.
• Note: Celery adds classic flavor, so if substituting, taste-test to ensure the classic stuffing recipe feel isn’t lost. Omit for celery allergies, but add extra onion for balance.

6. Low-Sodium Chicken Stock (2 cups):

• Vegetable Stock: Perfect for a vegetarian baked stuffing recipe, with a similar savory depth. Use the same amount.
• Turkey Stock: A great holiday swap, especially if you’re making turkey. Use 2 cups for richer flavor.
• Beef Stock: Less common but works for a deeper, heartier taste. Dilute slightly (1.5 cups stock + ½ cup water) to avoid overpowering.
• Water with Seasoning: In a pinch, use 2 cups water with 1 tsp bouillon powder or a splash of soy sauce for umami.
• Note: Adjust salt if using regular (non-low-sodium) stock, as it can make the dish too salty.

7. Kosher Salt (1 teaspoon, or to taste):

• Sea Salt: Use the same amount, but grind finely to distribute evenly.
• Table Salt: Use ¾ tsp, as it’s denser than kosher salt.
• Note: Since breakfast sausage is salty, taste before adding more. For low-sodium diets, reduce to ½ tsp or omit if using salty stock.

8. Black Pepper (1/2 teaspoon, or to taste):

• White Pepper: Use the same amount for a milder, less visible pepper flavor.
• Cayenne or Red Pepper Flakes: For a spicy kick, use a pinch (1/8 tsp) to complement the sausage.
• Note: Freshly ground pepper is best for Proto’s professional chef stuffing quality.

9. Fresh Thyme (1 tablespoon, optional):

• Fresh Sage: Use 1 tbsp for a classic Thanksgiving flavor, common in stuffing.
• Dried Thyme or Sage: Use 1 tsp (dried herbs are stronger). Rehydrate in a bit of warm stock for better flavor.
• Rosemary: Use 1 tsp fresh, finely chopped, for a woodsy note. Go easy, as it’s strong.
• Note: Thyme aligns with Proto’s Mediterranean stuffing recipe influence, but you can skip herbs entirely for a simpler dish.

General Tips for Substitutions

• Flavor Balance: If swapping sausage for a vegetarian option, add umami boosters like mushrooms or a dash of soy sauce to mimic the savory stuffing depth. For gluten-free or dairy-free versions, taste-test to ensure the dish doesn’t feel flat.
• Texture Matters: Substitutes like cornbread or gluten-free bread can change the texture, so adjust stock (less for softer breads, more for denser ones) to avoid a soggy or dry result.
• Test Small Batches: If trying multiple substitutions (e.g., vegetarian sausage and vegan butter), make a small test portion to check flavor and texture before scaling up for a holiday crowd.
• Dietary Considerations: For vegetarian, use veggie stock and plant-based sausage. For gluten-free, ensure all ingredients (bread, sausage) are certified gluten-free. For dairy-free, stick to olive oil or vegan butter.
• Don’t Overcomplicate: Proto’s easy stuffing recipe is about simplicity, so avoid adding too many new ingredients (e.g., nuts, fruit) unless you’re confident they complement the sausage and vegetable stuffing base.

Things to Watch Out For

• Moisture Levels: Softer bread substitutes (like gluten-free) or less fatty proteins (like turkey sausage) may need less stock or more fat to maintain the crispy stuffing texture.
• Seasoning Adjustments: Substitutes like Italian sausage or regular stock can be saltier, so taste as you go to avoid over-seasoning.
• Cooking Time: Cornbread or denser breads may need 5–10 extra minutes of baking to crisp up properly.

These substitutes let you tweak Proto’s best stuffing recipe to fit your needs while keeping it delicious and true to its holiday spirit.

Remarks

Frank Proto’s stuffing is a holiday game-changer—simple, bold, and packed with savory goodness. It’s the perfect side to elevate your Thanksgiving feast. Try the recipe below and make it your own!