Holiday Sausage Stuffing Recipe 42

Steps:

• Preheat oven to 425. Bake Texas toast for 10 minutes; cool and cut into 1-1/2" pieces. Put in a bowl. Lower oven to 325. In a large skillet, brown and cook crumbled sausage until no longer pink. Drain sauage on paper towel. In the same skillet, melt buttter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine sausage, vegetable mix, toast and sage. Add eggs and broth. Toss gently, salt and pepper to taste. Spoon into a buttered 3-4 qt baking dish. Cover with foil. Bake for 60 minutes. Uncover and bake 10 min longer or until lightly browned. Check internal temp - it should read 165 when done.

Steps:

• Bake New York Brand Texas Garlic Toast in a 25 oven for 10 minutes; cool and cut into 1.5-inch pieces, Transfer pieces to a bowl; lower oven to 325°F. In a large skillet, brown and cook crumbled Sausage until no longer pink. Drain. Remove from skillet; set aside. In the same skillet, melt butter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine sausage, vegetable mixture, New York Brand Texas Garlic Toast and sage. Add eggs and broth; toss gently. Salt and pepper to taste. Spoon into a buttered 3 to 4 quart baking dish. Cover with foil and bake at 325°F for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Check internal temperature with a meat thermometer,it should read 165°F when done.

Steps:

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
• Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
• Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
• Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
• Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
• Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
• Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

Steps:

• Preheat oven to 375 degrees.
• Saute pork in a large non stick skillet. (no oil needed). Remove pork with a slotted spoon, set aside. Drain oil but do not wipe out pan.
• Add 1/4 cup butter to hot pan, add sage, onions and celery. Saute on medium heat for a couple of minutes. Add cranberries and apples, cover and steam saute for a couple of minutes.
• Add remaining butter, sausage, pecans and stuffing mix. Lower heat and stir to incorporate all ingredients then add chicken broth - 2 cups at first and if not moist enough add more, but not mushy. Let this sit for a couple of minutes on the burner to heat everything.
• This can be made ahead, refrigerated and brought to room temperature before baking.
• Bake for 20-30 minutes in a greased casserole, uncovered, middle rack.
• Cooking time includes cooking on stove and in oven.
• Enjoy!

Steps:

• In a large, heavy bottomed dutch oven over medium high heat, brown both pounds of sausage. When cooked, add chopped onions and celery and saute in sausage drippings until softened, about 8 minutes. Then add pecans and saute for another 7-8 minutes until the nuts have softened and absorbed the flavors of the sausage and veggies.
• In a saucepan, warm the chicken broth over medium heat. Add 1 and 1/2 bags of the stuffing to the sausage mixture and mix thoroughly until the bread is coated. Add the rest of the stuffing if it looks too dry.
• Add chicken broth by the ladleful until the desired consistency is reached - you will likely not use it all.

Steps:

• Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on).
• Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly.
• In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly.
• In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches.
• Sprinkle herbs over the top, and toss again.
• Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir.
• This is used for stuffing turkey, goose or chicken.
• Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes.
• OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor.
• SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread.
• LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).

Steps:

• Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.
• Mix brown sugar, salt and cornstarch in a chafing dish.
• Stir in vinegar, pineapple juice and water.
• Boil for five minutes.
• Add remaining ingredients.
• Serve hot from chafing dish.
• Have guests spear chunks with toothpicks.

Steps:

• In large frying pan, saute first 10 ingredients til done adding apples during last 5 minutes, drain grease, add butter and melt.
• Stir in chicken broth, applesauce, pecans, salt and pepper.
• Fold in bread cubes, til just moistened, don't over stir.
• Pour into greased baking dish, cover, bake at 350º for 45 minute.
• Uncover, and bake 15 minutes longer.
• Or stuff inside turkey JUST BEFORE baking your turkey. (Do not pre-stuff turkey.).
• *Please be careful to add the correct amount of sage! Directly above the sage amount, my recipe calls for 1 TABLESPOON parsley. Make sure you only add 1 TEASPOON sage! (wink!).