STOVE TOP® EASY SAUSAGE BAKE
Onions and peppers in an easy Italian sausage bake? That's a given. But what puts this one over the top is savory STOVE TOP Stuffing Mix.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 6 servings, about 1-1/3 cups each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
- Cook and stir sausage in large skillet on medium-high heat until evenly browned; drain. Add peppers and onions to skillet; cook until vegetables are crisp-tender, stirring occasionally. Spoon sausage mixture into 13x9-inch baking dish. Cover with tomato sauce and prepared stuffing.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1340 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 9 g, Protein 16 g
ITALIAN SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
ITALIAN SAUSAGE STUFFING CASSEROLE
From the folks at the Johnsonsville Sausage company, a highly seasoned unstuffed-stuffing. It's really a one dish meal. The original recipe called for adding a small can (2 1/4 oz) of chopped black olives but I omitted that as we don't care for the taste. Feel free to add it back.
Provided by SusieQusie
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF.
- Butter a 2 quart baking dish.
- In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
- Pour any grease from skillet & melt butter.
- Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
- In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
- Spoon into prepared dish, cover and bake for 35 minutes.
- Uncover and bake an additional 10-15 minutes or until lightly browned.
Nutrition Facts : Calories 1112.2, Fat 27.9, SaturatedFat 11.2, Cholesterol 84.5, Sodium 3838.8, Carbohydrate 175.8, Fiber 7.9, Sugar 20, Protein 35.4
TRADITIONAL ITALIAN SAUSAGE STUFFING
Make and share this Traditional Italian Sausage Stuffing recipe from Food.com.
Provided by Johnsonville Sausage
Categories Pork
Time 1h4m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, cook and crumble sausage in 1 tablespoons olive oil until no longer pink; set aside.
- In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
- In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
- Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
- More great recipes and savings at Italianville.com.
Nutrition Facts : Calories 114.7, Fat 10.4, SaturatedFat 4.2, Cholesterol 41.6, Sodium 159.9, Carbohydrate 1.8, Fiber 0.4, Sugar 0.2, Protein 4
ITALIAN SAUSAGE CASSEROLE
Make and share this Italian Sausage Casserole recipe from Food.com.
Provided by alyseepoo
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Add hot water to stuffing mix; stir just until moistened. Set aside.
- Cook and stir sausage, peppers, and onion in a large skillet until sausage is browned.
- Place in a 13x9 baking dish.
- Pour tomato sauce over sausage mixture and then sprinkle spices over top.
- Top with stuffing.
- Bake 25min.
Nutrition Facts : Calories 397.7, Fat 21.8, SaturatedFat 7.6, Cholesterol 43.4, Sodium 1530.4, Carbohydrate 31, Fiber 2.7, Sugar 6.8, Protein 18.7
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.
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