Sausage Stuffing Recipes

Steps:

• In a large frying pan, melt the butter over medium-high heat. Saute the onions and celery for 5 minutes. Next, add the sausage and cook until browned, about 10 more minutes, stirring frequently. Meanwhile, break up the bread slices by hand into medium-small pieces into a large bowl. Add the seasonings and mix well. Then add the cooked vegetables and sausage and mix again. Finally, add the turkey stock and mix well. There will be enough stuffing for a 10- to 15-pound bird and an 8- by 8-inch pan.

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.

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.

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.

Steps:

• Cook sausage. Drain.
• Melt margarine. Add enough to sausage drippings to make 1 cup.
• Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
• Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.

Steps:

• Heat oven to 350ºF.
• Brown sausage in skillet; drain, reserving 1/4 cup drippings.
• Mix sausage, reserved drippings, hot water and corn in 1-1/2-qt. casserole. Stir in stuffing mix just until moistened. Cover.
• Bake 30 min. or until heated through (160°F).

Steps:

• Add onions, celery, mushrooms, sage, poultry seasoning, 1 stick of butter and chicken stock to a pot. Bring to a boil then reduce heat and simmer until vegetables are tender. Allow to cool.
• In a large bowl combine stuffing mix, browned sausage, and all of the vegetables but not all of the stock. Mix lightly. Add the eggs and continue to add the stock until the stuffing comes together.
• Lightly spray a large oven proof bowl with cooking spray. Loosely spoon the stuffing into the bowl, do not pack in tightly. Dot the top with the remaining 2 tbs of butter.
• Bake at 350 (or whatever temp your other items need to cook at) for 1 hour or until the stuffing reaches an internal temperature of 180 and the top is lightly browned and slightly crisp. If you prefer a moister stuffing then cover with foil for the majority of the cooking and leave uncovered for the last 30 minutes.

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium heat. Add sausage, onions and celery; cook 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.
• Spoon sausage mixture into large bowl. Add stuffing mix, apricots, parsley and sage; mix lightly.
• Whisk eggs and chicken broth until blended. Add to stuffing mixture; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.

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.

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add sausage and onion. Cook until sausage is cooked through, about 12 minutes. Remove from heat. Mix in remaining ingredients. Season with salt and pepper.