Sausage And Spinach Stuffing Recipes

Steps:

• Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet. Add onions; cook over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 11x7-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture., Bake at 400° until a thermometer reads 160°, 35-40 minutes. Sprinkle with Parmesan cheese; bake until bubbly, about 5 minutes longer.

Steps:

• Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely.
• Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
• Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
• Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.

Steps:

• Preheat oven to 500 degrees F.
• Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.

Steps:

• Melt 1 stick butter in a large skillet over medium heat. Cook 1 pound crumbled sausage in the butter. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and 4 cups chopped spinach; bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread and 1/3 cup each pine nuts and grated parmesan, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.

Steps:

• Cook pasta shells according to package directions.
• Drain and rinse with cold water and drain again.
• Combine remaining ingredients, except spaghetti sauce, in a large bowl and mix well.
• Fill each pasta shell with 3 tablespoons of filling.
• Place in a baking dish and top with spaghetti sauce.
• Bake at 350 degrees until heated through, about 30 minutes.
• To freeze: Freeze before baking.
• You may freeze individually wrapped shells without sauce, or freeze sauce-topped shells in baking dish.

Steps:

• Preheat oven to 350°F. Scatter bread on a rimmed baking sheet. Toast until golden brown, tossing once, about 15 minutes. Let cool completely. DO AHEAD: Bread can be toasted 1 day ahead. Store airtight at room temperature.
• Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up into small pieces with the back of a spoon, until browned and cooked through, 8-10 minutes. Drain on a paper towel-lined plate; let cool. Melt 2 tablespoons butter in the same skillet over medium-low heat. Add onion and fennel and cook, stirring occasionally, until soft, 10-12 minutes.DO AHEAD: Can be made 1 day ahead. Let cool; cover and chill.
• Preheat oven to 350°F. Butter a 3-quart shallow baking dish. Whisk eggs to blend in a large bowl; whisk in broth. Stir in sausage, the onion-fennel mixture, spinach, salt, pepper, and fennel seeds. Add bread; toss until evenly distributed and bread has absorbed the liquid. Transfer to prepared dish; dot with remaining 2 tablespoons butter.
• Bake until stuffing is hot and the top is golden brown, about 40 minutes.

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
• Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
• Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle with salt and basil. Roll out bread dough to a 13x10-in. rectangle. Sprinkle with meat mixture. Top with spinach; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. , Place seam side down on a greased baking sheet. Bake at 350° until crust is golden brown, 25-30 minutes. Serve warm. Refrigerate leftovers.

Steps:

• Preheat oven to 325
• Drain all liquid from thawed spinach & place in a large bowl.
• Brown sausage in a large oven safe pan & drain fat.
• Add sausage to spinach.
• Saute onion, sweet peppers & celery in butter until tender (use same large pan).
• Add seasonings.
• Add bread cubes & spinach/sausage
• Drizzle with broth until moist.
• Cover & bake for 45 minutes.

Steps:

• Melt butter in medium saucepan; add onion, garlic and mushroom stems, cook until onion is translucent.
• Add water (or broth); heat to boiling.
• Remove pan from heat.
• Add stuffing mix and stir until moistened.
• Stir in souffle, cooked sausage and 1/4 cup parmesan cheese.
• Stir well.
• Arrange mushrooms on baking sheet and fill with spinach mixture, mounding slightly.
• Sprinkle with additional parmesan cheese.
• Bake in a preheated 400 degree oven for 10- 15 minutes or until cheese and mushrooms are lightly browned.
• Enjoy.

Steps:

• In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Steps:

• In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2-in. balls; place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.

Steps:

• Preheat oven to 350°F.
• In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, ricotta cheese, 1/2 teaspoon garlic, and pepper; set aside.
• Butterfly roast by placing the roast fat side down.
• Starting at thickest edge, slice horizontally through the meat, stopping one inch from the opposite edge so that the roast can open like a book.
• Lightly pound the opened roast and remove any fat thicker than 1/4 inch.
• Spread spinach mixture evenly over cut side of roast.
• Roll, starting at long end, jelly-roll style and tie securely with string.
• In roasting pan, place pork, seam side down. Rub roast with oil, then top with remaining garlic (sprinkle with Lawry's seasoning salt or Parmesan cheese if you like a crispy top).
• Roast for 1 1/2 to 2 hours or until a meat thermometer reaches 165°F for medium or 180°F for well done.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
• Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
• Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.

Steps:

• Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
• Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.