SAUSAGE STUFFING (DRESSING) RECIPE - (4/5)
Provided by rhongaut
Number Of Ingredients 10
Steps:
- Cook sausage in large skillet until browned. Remove with slotted spoon and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, sage, marjoram, bread cubes, and parsley in large mixing bowl; blend well. Stir in chicken broth to moisten. Season with salt and pepper. Stuff mixture into turkey and roast according to standard roasting directions. Or spread mixture into greased 9 x 13 x 2" baking dish, dot with butter, cover and bake in 350 F oven for 30 minutes. Uncover and bake 10 minutes more or until golden brown.
TENNESSEE PRIDE TURKEY STUFFING
Make sure to use a good quality sausage, and you will love this recipe. See the notes of my changes, it makes it so much quicker and easier! I never bake this inside the turkey, because I personally prefer it baked separately...both ways are included.
Provided by Megan Stewart
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- 1. Note: I honestly used Pepperidge Farm Stuffing with herb and sage in it instead of the bread crumbs and sage in the original recipe. It was AMAZING! However, the following directions are the original recipe.
- 2. Brown sausage, drain. Cook onion and celery in drippings until tender. Combine sausage, vegetables, sage, marjoram, bread crumbs and parsley in large mixing bowl. Stir in broth to moisten. Season with salt and pepper.
- 3. Stuff into turkey and roast to standard directions, OR dot with butter, cover and bake in greased 9x13 at 350 degrees 30-40 min. Uncover and bake 10 min or until golden brown.
- 4. Note: When I cook it, since I don't use the celery, I cook the onions in with the sausage.
TENNESSEE PRIDE SAUSAGE
My husband is from Tennessee, and now being in California there are things that he really misses. I was going to see if there was a way to get some Tennessee Pride Sausage shipped to us and keep a supply in the freezer but my father-in-law said its just not like it used to be. I came across this recipe with no intension of coming up with a copy to theirs, but just to explore the world of sausage making in general....
Provided by Christie Howell 2000
Categories Pork
Time 25m
Yield 4-6 patties, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and mix well. Store in an air tight container.
- Add 2 tsp of Spice Mix to 1 pound of fresh ground pork. (This whole spice mix is enough for 10 lbs of fresh ground pork).
- NOTE: We wait until early fall when pork shoulders tend to go on sell for the best price and grind our own, then package up and freeze 1 pound packages for future use of a variety of different sausage recipes. I know our local grocery stores carry fresh ground pork just like hamburger. Ask your butcher if you don't see it :).
- Add a couple tablespoons of oil to pan if your sausage is really lean.
- Pat sausage out into 4-6 patties depending on desired size preference.
- Fry on medium heat for about 4 minutes, flip and fry other side for another 3 minutes. Make sure sausage is fully cooked. Time may very depending on how thick you make your patties.
CLASSIC STUFFED TURKEY
For years, my mother has made this moist stuffed turkey recipe. Now, I do the same thing. The turkey stuffing nicely compliments the tender, juicy slices of oven-roasted turkey. -Kathi Graham, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 12 servings (10 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 571 calories, Fat 26g fat (11g saturated fat), Cholesterol 153mg cholesterol, Sodium 961mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 44g protein.
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