BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
- Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g
SKILLET SAUSAGE STUFFING
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.
Provided by Elizabeth Ryan
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Cook sausage. Drain.
- Melt margarine. Add enough to sausage drippings to make 1 cup.
- Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
- Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g
SAUSAGE AND HERB STUFFING
Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.
Provided by Ina Garten
Categories side-dish
Time 1h22m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
- In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
- Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
SAUSAGE STUFFING
Provided by Food Network
Time 40m
Yield enough stuffing for a 10- to 15-pound bird
Number Of Ingredients 9
Steps:
- In a large frying pan, melt the butter over medium-high heat. Saute the onions and celery for 5 minutes. Next, add the sausage and cook until browned, about 10 more minutes, stirring frequently. Meanwhile, break up the bread slices by hand into medium-small pieces into a large bowl. Add the seasonings and mix well. Then add the cooked vegetables and sausage and mix again. Finally, add the turkey stock and mix well. There will be enough stuffing for a 10- to 15-pound bird and an 8- by 8-inch pan.
CHESTNUT AND SAUSAGE STUFFING
This recipe was originally published in the November 1977 issue of Gourmet Magazine. This recipe is a bit labour intensive but the stuffing can be assembled (but not baked) 1 day ahead and chillled, covered.
Provided by Chef Regina V. Smith
Categories Christmas
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat to 350°F Butter a 2 1/2 to 3 quart shallow baking dish.
- Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of the oven until completely dry. Cool in pan on a rack for 10 minutes. Leave oven on.
- While the bread bakes, cook the bacon until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
- Pour off and discard all but 2 tablespoons of bacon fat from the skillet, then saute onions in the fat over moderately high heat, stirring and scraping up any brown bits, until the onions are softened, about 10 minutes. Add celery and saute, stirring, 3 minutes. Transfer onion and celery to the bowl with the bacon.
- Cook sausage in skillet, stirring and breaking up sausage, until meat is no longer pink, 8 to 10 minutes, then transfer sausage with a slotted spoon to the onion mixture.
- Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to the onion sausage mixture.
- Increase oven temperature to 375°F.
- Soak bread cubes in half and half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding the excess half and half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt and pepper until well combined.
- Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
Nutrition Facts : Calories 614.9, Fat 36.3, SaturatedFat 13.3, Cholesterol 129.8, Sodium 1125.8, Carbohydrate 51.2, Fiber 2.3, Sugar 2.3, Protein 19.9
SAUSAGE-STUFFING CASSEROLE
I developed this recipe, it is really a wonderful moist casserole. Adjust the jalapeno peppers and the cayenne pepper (if using) to taste. To save time you can prepare the stuffing mixture and/or cook the sausages up to a day in advance, the remainder of the recipe is very easy, just layer and bake! Do not add any salt to any part of this recipe as the sausage meat, soups and stuffing mix already has salt added. If desired the sausage meat can be replaced with cooked diced chicken or turkey.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 13 x 9-inch casserole dish.
- For the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
- Season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
- Add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
- Add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
- After 10 minutes toss again with a fork.
- Layer half of the stuffing mix into the bottom of the buttered baking dish.
- Then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
- In a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
- Sprinkle/top with remaining half of the stuffing mixture.
- Sprinkle with grated Parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
- Bake uncovered for about 1 hour or until the middle is set.
DEE'S SAUSAGE STUFFING
Mom's recipe for Thanksgiving sausage stuffing. Can be stuffed in turkey for a moister version. Makes large tin tray of stuffing. We usually at leat double it for our get togethers of 12-14. We like leftovers :-) Equipment: Large Frying/Saute Pan, Large Mixing Bowl, Cutting Board, Sharp Knife, Mixing or Wooden Spoon, Med to Deep Foil Baking Pan, Aluminum Foil, enough to cover baking pan. PAM Spray, Optional
Provided by keno55437
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Chop onion and celery into a medium dice.
- In large frying pan, melt one stick of butter and saute vegetables. Season generously with Garlic Salt, Salt, Pepper, and Italian Seasoning. (It WILL be salty, but remember -- this mixture will flavor the dry bread cubes later). When done, empty into large mixing bowl.
- Preheat oven to 350 degrees.
- Using the same pan, brown pork sausage. Be sure to break into chunks as it's cooking. Drain off grease, and empty into large mixing bowl.
- Add 2-3 bread cubes into the mixing bowl and stir. Set aside for now to allow the cubes to absorb the juice and flavor of the vegetables and sausage.
- Use the same pan again, melt the other stick of butter and heat through with two boxes of chicken broth (you may not need the 3rd).
- Pour amounts of the heated butter/chicken broth mixture over the cubes, et al in the mixing bowl. Stir to mix. DON'T pour it all at once! It's not an exact science, and you'll want it moist enough that it WILL NOT hold a firm form of a meatball. It may appear TOO juicy, but it will cook out when baking. Be generous, or it will be too dry. We like it to come out crunchy on top, but moist below.
- Taste to make sure it's flavorful. Adjust seasoning, if needed.
- REMEMBER to butter or PAM spray the foil pan.
- Load the stuffing mixture, and smooth on top.
- Cover with foil and bake at 350 degrees for 30 minutes or so. Remove foil and bake for additional 15-20 minutes, or until crispy and golden on top. Let it sit for a few minutes before serving.
Nutrition Facts : Calories 1249.4, Fat 84, SaturatedFat 38.2, Cholesterol 205.6, Sodium 3729.8, Carbohydrate 76.7, Fiber 4.1, Sugar 9, Protein 44.1
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