CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
TRADITIONAL SAUSAGE STUFFING
Recipe provided by Johnsonville® Sausage
Provided by Taste of Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.
Nutrition Facts :
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
MOM'S SAUSAGE STUFFING
To make the original recipe created by my mom, you will: 1. Dry the bread crumbs ahead of time. ( I do this 3-4 days prior to making the stuffing) You can also purchase unseasoned, pre-dried bread crumbs. Either way is good. 2. Make home made giblet water by simmering the giblets in water prior to making stuffing. If that doesn't sound appealing, use unsalted bone broth, or other unseasoned broth. Pay attention to the added salt in purchased broth. It can get salty very fast! 3. I am allergic to onions and have not used them in this recipe for over 20 years, so please use the amount that is good for your family. 4. Add salt and pepper to taste and 1/2 poultry seasoning to milk mixture. Recipe would not accept this information.
Provided by KCShell
Categories < 60 Mins
Time 1h
Yield 6 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- If using giblets to create your own broth, simmer in a medium pan with at least 2 cups of water for 1 1/2 hours prior to making this stuffing. If using bone broth or other broth, prepare and set aside.
- Saute sausage in a medium skillet until brown. When the sausage is browned, add 3 tablespoons butter, diced celery and onion, (if you are using) and saute it all together on low until vegetables are soft. In a bowl, mix 2 eggs and at least one cup of the liquid (milk and giblet water), add salt, pepper and poultry seasoning, mix well and set aside. In a large roaster or large bowl, place the breadcrumbs and pour the sausage mixture over the top. Pour the egg/liquid ingredients over that and begin mixing. I usually put a plastic glove on and use my hands! Mix until moist. You will most likely need to add more giblet water/broth to make it moist. Prepare the turkey for baking, according to directions on the package. Place enough stuffing to fill the turkey cavity 2/3 full. Follow the directions on the package to roast the turkey according to weight and oven temperature with stuffing. The internal temperature of the stuffing should be 165* when done.
- The stuffing can be baked separately in a crockpot by using a liner, cooking on low, check temperature at 45 minutes.
- Oven baked: Line a 9x9 pan ( or similar) with parchment paper, foil or baking bag and grease it thoroughly before adding stuffing. It will stick and you will never get it out of the pan if you do not follow this step! Bake at 350* for 30 minutes and check for internal temperature of 165* adjust time accordingly until fully cooked. Watch it so that it does not burn.
Nutrition Facts : Calories 162.8, Fat 6.1, SaturatedFat 3, Cholesterol 47.6, Sodium 264.1, Carbohydrate 21.8, Fiber 1.2, Sugar 2.8, Protein 4.9
MOM'S SAUSAGE AND CRANBERRY STUFFING
Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!
Provided by Culinary Envy
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h10m
Yield 20
Number Of Ingredients 19
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.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g
MIMI'S (JONES) SAUSAGE STUFFING
This is the most wonderful sausage stuffing, and my mom Mimi made it every year at Thanksgiving and/or Christmas. I like it even better than her homemade cornbread stuffing. I'm assuming she got it from the Jones Sausage package. I think you could use any mildly-seasoned ground sausage for this recipe. NOTE: The amount of liquid used may be adjusted based on your preference; start with 2 cups as a baseline.
Provided by kitty.rock
Categories Winter
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
- When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
- Blend thoroughly.
- IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
- IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
- Bake in a 350 degree oven 40 - 60 minutes.
- If necessary, cover stuffing with foil to keep from drying out.
Nutrition Facts : Calories 629.3, Fat 33.5, SaturatedFat 10.9, Cholesterol 135.3, Sodium 1653.5, Carbohydrate 54.6, Fiber 2.6, Sugar 13.3, Protein 25.4
MOM'S SAUSAGE AND CORNBREAD DRESSING
My mom passed this recipe down to me before she passed away. I have had this dressing since I was a child, and to me it is the best I have ever tasted. This recipe is not a quick side dish, it needs time and work for prep and cooking, but is very worth it.
Provided by 4620nellerd
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h15m
Yield 12
Number Of Ingredients 15
Steps:
- Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
- Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
- Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
- Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 26.8 g, Cholesterol 197.9 mg, Fat 28.6 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 9.5 g, Sodium 1461.9 mg, Sugar 3.2 g
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