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Thanksgiving stuffing bignolati


Garlic Oil

  • 1 cup olive oil
  • 6 cloves garlic


  • 2 tablespoons butter
  • 3 spicy Italian sausage links, casings removed
  • 3 mild Italian sausage links, casings removed
  • 1 teaspoon fennel pollen or ground fennel seeds
  • 2 tablespoons fresh sage, finely chopped
  • 2 tablespoons fresh parsley, finey chopped
  • 1 teaspoon fresh rosemary finely chopped
  • 3 cloves garlic finey chopped
  • Salt and black pepper
  • 1-2 store bought pizza doughs
  • 2 cups gruyere cheese, grated


Garlic oil

  1. Add the oil and the garlic to a pan. Over medium-high heat allow the garlic to infuse for 10 minutes. 
  2. Remove from the heat and reserve.


  1. Preheat the oven to 375°F. 
  2. Add butter and sausage meat to a large sauté on the medium-high pan. Using a wooden spoon break up the sausage into crumbles.
  3. Add in the fennel, sage, parsley, rosemary, and garlic. Cook until the sausage has browned and taste for seasoning. Reserve and allow to cool.
  4. In the meantime, roll out the pizza dough until it is about a quarter inch thick. Cut into squares that are about inches by five by five inches. Fill the square with a thin layer of the sausage mixture and top with about one tablespoon of grated gruyere cheese. Then roll like a jelly roll and tie into a knot. Place onto a parchment-lined baking sheet. Brush the bignolati with garlic oil.
  5. Bake in the oven for 20 to 25 minutes or until golden brown. Serve and enjoy!


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