Country Sausage And Sage Dressing Recipes

Steps:

• Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly.
• Preheat the oven to 425 degrees F.
• When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.
• Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.

Steps:

• Preheat oven to at 350°. Grease a 11x7-in. baking dish; set aside. , In a large skillet over medium heat, cook the sausage, celery, onion and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat., Transfer mixture to prepared dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

Steps:

• Preheat oven to 350°. In a small saucepan, bring wine to a boil. Stir in cherries; remove from the heat. In a small bowl, combine apple and lemon juice; toss to coat. Set aside cherry and apple mixtures., In a Dutch oven, cook sausage over medium heat until no longer pink. Remove from pan with a slotted spoon; drain. In the same pan, saute onion and celery in oil until tender. Add the broth, orange juice and butter; heat until butter is melted., Stir in the stuffing cubes, walnuts, sage, cherry mixture, apple mixture and sausage. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, until lightly browned, 25-30 minutes. If desired, top with additional sliced fresh sage.

Steps:

• Preheat the oven to 350 degrees.
• Cut the untrimmed bread into one-inch cubes. There should be about 21 cups.
• Heat the oil in a skillet and add the sausage patties. Cook, turning the pieces often, about eight minutes or until cooked through and browned on both sides. Remove the patties and pour off almost all the fat from the skillet. Cut the patties into bite-size pieces.
• Heat the skillet and add the onion and celery. Cook, stirring, about three minutes, then add the apples. Cook, stirring, about three minutes longer. Stir in the sage.
• To a large bowl, add the cubed bread, sausage pieces, the apple and sage mixture, the beaten eggs, chicken broth, salt and pepper to taste. Blend well, tossing gently to moisten without making the mixture mushy.
• Use two tablespoons of the butter to grease a pan measuring about 18 by 12 by 2 1/2 inches. Pour the dressing into the pan and smooth it over. Dot with the remaining four tablespoons of butter. Place in the oven and bake one hour.

Steps:

• 1. The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. (I think this light toasting gives the dressing a better flavor.)
• 2. Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage.
• 3. Add bread cubes, parsley and sage to the bowl.
• 4. In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.
• 5. Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons).
• 6. Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.

Steps:

• If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk. Put all the remaining ingredients in a spice mill or blender and process until ground evenly. Add the ground seasonings to the meat and mix in well. In a frying pan on top of the stove, fry a little piece of the sausage and taste for seasoning. Correct the seasoning to your own taste. If you think the sausage is too fatty, you may add some more lean meat (and it needn't be pork: veal is fine, and oysters are delicious); you may want more hot peppers.
• Put the properly seasoned forcemeat through the fine grinder.
• If you are stuffing the sausage into casings: Run the mixture through the meat grinder set on the fine setting (and with the sausage stuffer attached and the casings tied at one end and placed over the end of the funnel, ready to be filled). Tie off stuffed sausages into 4-inch links. Cover the sausages and place immediately in the refrigerator.
• You can smoke some or all of the sausage - or partially smoke it. And you can freeze the sausage as well.

Steps:

• For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
• Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
• Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
• For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
• Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
• Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
• Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
• Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.

Steps:

• Saute the onions and celery in 4 tablespoons butter until soft.
• In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
• Add the onion mixture along with the remaining melted butter to the bread mixture.
• Beat the egg and add to the mixture.
• Toss until well mixed.
• Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
• Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.

Steps:

• Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
• Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
• In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

Steps:

• Mix all ingredients really well and then grind in a sausage grinder.