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
MAPLE BREAKFAST SAUSAGE
This classic recipe will come together in the time it takes to make a frittata or a stack of pancakes for brunch. You could also try frying the patties in a cast-iron pan alongside eggs in a hole. As the maple-and-sage-tinged fat renders out of the sausage, the bread will thirstily absorb it. You might even want to drizzle a tiny bit more syrup over the whole thing as you sit down to eat, so that each bite of sausage, bread and runny yolk has the perfect blend of savory and sweet. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless hockey pucks. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon. For variations on the sausage, check out these recipes for Italian fennel sausage and Nem Nuong, Vietnamese sausage.
Provided by Samin Nosrat
Categories breakfast, sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper; set aside.
- Finely crumble the sage into a large bowl. Add salt, black pepper, nutmeg, coriander and cayenne to the sage, and stir to combine. Add pork and syrup to the spice mixture.
- Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil to the pan. and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture, and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return it to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels. Serve hot.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 14 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 283 milligrams, Sugar 4 grams
MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING RECIPE BY TASTY
Here's what you need: acorn squash, salt, pepper, maple syrup, olive oil, large white onion, celery, small fennel bulb, garlic, breakfast sausage, fresh sage, bread, dried cranberries, hazelnut, large eggs, chicken broth
Provided by Matthew Johnson
Categories Sides
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Add the acorn squash to a baking sheet and season with salt, pepper, maple syrup, and two tablespoons of olive oil. Toss to coat, then spread in a single layer.
- Bake for one hour, or until the squash is tender and golden brown.
- Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
- Add the sausage and sage, stir, and cook until the vegetables are fully softened and the meat is browned.
- Transfer the sausage and vegetable mixture to a large rectangle baking dish. Add the roasted squash, cubed bread, cranberries, and hazelnuts. Toss to combine.
- In a liquid measuring cup or small bowl, whisk together the eggs, chicken broth, pepper, and salt. Pour the egg mixture over the stuffing, then toss well to distribute and coat everything evenly.
- Bake for 1 hour, or until the stuffing puffs up, browns, and dries slightly. Let sit for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 589 calories, Carbohydrate 44 grams, Fat 36 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
MAPLE BREAKFAST SAUSAGE
Homemade breakfast sausage made with ground pork and seasonings. Great cooked in crumbles for biscuits and gravy, or in patties for breakfast sandwiches or eggs benedict. I like to premake a large batch and freeze the patties, then just take out a few the night before.
Provided by Melissa
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
- Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 5.9 g, Cholesterol 61.3 mg, Fat 14.9 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 5.2 g, Sodium 630.6 mg, Sugar 4.3 g
SAUSAGE STUFFING
Make and share this Sausage Stuffing recipe from Food.com.
Provided by ChefCrittersMom
Categories For Large Groups
Time 1h35m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Saute sausage in a large skillet over medioum-high heat until cooked through, crumbling sausage.
- Preheat oven to 350°F.
- Transfer sausage with a slotted spoon to a large bowl.
- Discard sausage fat in pan.
- Add butter, onions, and celery to skillet and suate until tender, about 10 to 15 minutes.
- Add to sausage, along with herbs and croutons.
- Mix to cobine.
- In a medium bowl, combine allspice, maple syrupcherries, pecans and chicken stock.
- Add to crouton mixture. The mixture should be moist but not soggy. Add more chicken stock, if necessary.
- Transfer stuffing to a baking dish and cover with foil.
- Bake for 1 hour. Uncover and bake for another 20 minutes, or until th etop is golden.
Nutrition Facts : Calories 239.6, Fat 15.2, SaturatedFat 5.6, Cholesterol 26.3, Sodium 369.1, Carbohydrate 18.7, Fiber 2.2, Sugar 5.6, Protein 8.3
NEW ENGLAND SAUSAGE STUFFING WITH MAPLE CORN BREAD
Maple syrup in the corn bread adds a touch of New England to this traditional stuffing. The leftover bread is also nice with scrambled eggs or omelets.
Yield Makes 16 servings
Number Of Ingredients 15
Steps:
- Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl. Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage mixture. Whisk eggs and all remaining ingredients in medium bowl to blend. Mix into stuffing.
- Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
MAPLE SAUSAGE SKILLET
Maple syrup adds sweetness to this yummy stir-fry. I sometimes add a little broccoli, too, for a change of pace. Add a green salad and a crusty loaf of bread for a complete meal in minutes. -Dottie Tarlton, Malvern, Arkansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Add sausage; cook and stir 3-4 minutes or until lightly browned. Add vegetables; cook and stir 3-4 minutes longer or until vegetables are crisp-tender. Stir in syrup and pepper; heat through. Serve with rice.
Nutrition Facts : Calories 472 calories, Fat 34g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 1244mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein.
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