TRADITIONAL SAUSAGE STUFFING RECIPE
Looking for the best stuffing ever? This from-scratch stuffing is decadent, delicious, can easily be made ahead and is perfect for your Thanksgiving dinner, or any special meal!
Provided by Rachel Farnsworth
Categories Side Dish Thanksgiving
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Lightly grease a 9x13 pan.
- Heat a large skillet over medium high heat. Add in ground sausage and cook until browned, about 5 minutes.
- Add in onion and celery and saute until onions are soft and translucent, about 5 to 7 minutes, and sausage is cooked. Add in butter and allow it to melt.
- Whisk in flour until all white specks disappear and cook 2 minutes. Pour in the chicken broth, season with salt and pepper, and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside.
- In a small bowl whisk together the egg and heavy cream. Set aside.
- In a large mixing bowl mix together the stale diced bread*, dried cranberries, and fresh herbs. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth and sausage mixture over and stir to combine. Immediately transfer it to the prepared 9x13 pan and spread it out in an even layer.
- Bake at 425 degrees for 30 minutes, until the top starts to brown. Serve hot.
Nutrition Facts : Calories 647 kcal, Carbohydrate 42 g, Protein 18 g, Fat 46 g, SaturatedFat 23 g, Cholesterol 158 mg, Sodium 915 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 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 :
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
CLASSIC STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.
SAUSAGE STUFFING
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put sausage in skillet and cook, breaking up any lumps, until the meat has lost its raw look.
- Add onions and garlic and cook, stirring, until wilted.
- Meanwhile, peel apples; remove and discard stems and cores. Cut apples into quarters. Cut apple quarters crosswise into very thin slices. There should be about 3 cups.
- Add apples and stir. Add toasted bread cubes, salt and pepper. Add sage, broth and parsley. Cover and cook over low heat about 10 minutes. Add butter and egg and blend well. Remove from heat and keep warm.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 7 grams, TransFat 0 grams
CLASSIC SAGE STUFFING
This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes.
Provided by Jean R
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
- Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
- Moisten with a little water or broth if you think the bread mixture is too dry.
- Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
- Stuffing is done when it reaches 165 degrees.
Nutrition Facts : Calories 167.6, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 494.4, Carbohydrate 19.2, Fiber 1.2, Sugar 2.1, Protein 3
CLASSIC CORNBREAD SAUSAGE STUFFING
Your own cornbread recipe or easy corn muffin mix or can be used to prepare this traditional family favorite holiday dish.
Provided by College Inn
Categories < 4 Hours
Time 1h45m
Yield 10 , 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
- Preheat oven to 400°F.
- Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
- Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
- Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.
- *NOTE: Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.
Nutrition Facts : Calories 36.5, Fat 2.4, SaturatedFat 0.5, Cholesterol 23.2, Sodium 24.9, Carbohydrate 2.8, Fiber 0.8, Sugar 1.2, Protein 1.2
EASIEST SAUSAGE STUFFING
This hack on boxed stuffing is so easy but so good that your guests will think you made it from scratch! Ground sausage with sage adds an especially nice flavor, but you can make this with any mild ground breakfast sausage.
Provided by fabeveryday
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
- Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 34.7 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 11.9 g, Sodium 1267.2 mg, Sugar 4.4 g
SAUSAGE STUFFING
Provided by Robert Farrar Capon
Categories side dish
Time 15m
Yield About 5 cups, or enough for 2 chickens
Number Of Ingredients 8
Steps:
- Brown the sausage in a deep skillet, breaking it up but leaving coarse chunks.
- Add the onion and celery and saute briefly.
- Add the poultry seasoning, salt and pepper. Turn off the heat, add the bread cubes and parsley and toss the mixture thoroughly. Moisten with fat or stock, if desired. Adjust the seasonings and stuff and truss the chicken.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 335 milligrams, Sugar 2 grams, TransFat 0 grams
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