DRIED CHERRY & SAUSAGE DRESSING
Apples and dried cherries add a sweet-tart flavor to my homemade stuffing. It makes a holiday dinner one to remember. -Connie Boll, Chilton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 20 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain. , Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.
Nutrition Facts : Calories 204 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 422mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.
ITALIAN SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING
Provided by Gina Marie Miraglia Eriquez
Categories Side Bake Thanksgiving Stuffing/Dressing Cherry Sausage Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350°F with rack in middle. Generously butter baking dish.
- Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
- Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
- Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
- Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
- In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
- When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.
SAUSAGE, CORNBREAD AND CHERRY STUFFING
Provided by Martina McBride
Categories side-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
- Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
- Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
- Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.
DRIED CHERRY-APPLE STUFFING
Go way beyond bread crumbs with a stuffing recipe fortified with apples, dried cherries and chopped pecans. What a substantial-and savory-side.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender.
- In large bowl, thoroughly mix cooked onion and remaining ingredients. Use 4 cups of the stuffing to fill body cavities of 12-pound turkey (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake.
- Roast stuffed turkey as directed in recipe. Bake stuffing in baking dish with turkey for the last 40 to 50 minutes of baking time or until thoroughly heated (165°F).
Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 7 g, TransFat 0 g
DRIED-CHERRY AND ITALIAN SAUSAGE STUFFING
Found this simple tasty recipe from MyRecipes.com. You can use any kind of bread for your likings. I have tried dried cranberries works great. My family request this yummy stuffing every year. Enjoy
Provided by MARTA PHILLIPS
Categories Other Side Dishes
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preparation Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes.
- 2. In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper.
- 3. Add the broth and stir until well combined. Using a large spoon, loosely stuff the mixture into the turkey just before roasting. Cover and bake any unused stuffing in a 325° F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm.
SAUSAGE AND SOUR-CHERRY STUFFING
Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Toast bread: Heat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.
- Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.
DRIED CHERRY AND ITALIAN SAUSAGE STUFFING
Out of this world. I did a trial run before Christmas and knew I'd never make another stuffing...it's just that good. I ate the leftovers as a main dish and they didn't last long. My guests at Christmas dinner loved it!
Provided by hepcat1
Categories < 4 Hours
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat.
- Cook the celery and onions until translucent; about 5-7 minutes.
- In a large bowl combine the celery and onions with the bread, cherries, sausage, parsley, salt and pepper.
- Add the broth and stir well until combined.
- Loosely stuff the mixture into your turkey just before roasting.
- Cover and bake any unused stuffing in a 325 oven for 1 hour; uncover and bake another 15 minutes.
- NOTE: I baked the whole pan separately and also made it the day before- it still turned out great!
Nutrition Facts : Calories 654.3, Fat 26.2, SaturatedFat 12.2, Cholesterol 54.8, Sodium 1929, Carbohydrate 78.5, Fiber 4.3, Sugar 5.7, Protein 26.2
ITALIAN SAUSAGE STUFFING CASSEROLE
From the folks at the Johnsonsville Sausage company, a highly seasoned unstuffed-stuffing. It's really a one dish meal. The original recipe called for adding a small can (2 1/4 oz) of chopped black olives but I omitted that as we don't care for the taste. Feel free to add it back.
Provided by SusieQusie
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF.
- Butter a 2 quart baking dish.
- In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
- Pour any grease from skillet & melt butter.
- Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
- In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
- Spoon into prepared dish, cover and bake for 35 minutes.
- Uncover and bake an additional 10-15 minutes or until lightly browned.
Nutrition Facts : Calories 1112.2, Fat 27.9, SaturatedFat 11.2, Cholesterol 84.5, Sodium 3838.8, Carbohydrate 175.8, Fiber 7.9, Sugar 20, Protein 35.4
TRADITIONAL ITALIAN SAUSAGE STUFFING
Make and share this Traditional Italian Sausage Stuffing recipe from Food.com.
Provided by Johnsonville Sausage
Categories Pork
Time 1h4m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, cook and crumble sausage in 1 tablespoons olive oil until no longer pink; set aside.
- In a large bowl, combine bread cubes and the remaining oil. Sprinkle with pepper; toss to coat. Transfer to a greased 15-in. x 10-in. baking pan. Bake at 350 degrees F for 10 minutes or until crisp and a lightly browned, stirring once. Remove pan to a wire rack to cool slightly.
- In a very large bowl, combine the bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and water; pour over bread mixture and toss to coat.
- Transfer to a buttered 13-in. x 9-in. baking dish. Dot with butter. Bake, uncovered, at 350 degrees F for 35-40 minutes or until hot.
- More great recipes and savings at Italianville.com.
Nutrition Facts : Calories 114.7, Fat 10.4, SaturatedFat 4.2, Cholesterol 41.6, Sodium 159.9, Carbohydrate 1.8, Fiber 0.4, Sugar 0.2, Protein 4
RUSTIC ITALIAN SAUSAGE STUFFING
Make and share this Rustic Italian Sausage Stuffing recipe from Food.com.
Provided by JEN49_T
Time P1DT21h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter baking dish.
- Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
- Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
- Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill.
- About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
- · Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature.
- · Stuffing can be prepared (but not baked) 4 hours before roasting turkey.
- · If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
Nutrition Facts : Calories 634.5, Fat 39.9, SaturatedFat 19.6, Cholesterol 195.3, Sodium 1223.2, Carbohydrate 37.6, Fiber 2.9, Sugar 3.1, Protein 31.7
MIDWEST SAUSAGE AND DRIED CHERRY STUFFING
Make and share this Midwest Sausage and Dried Cherry Stuffing recipe from Food.com.
Provided by Jo in Arlington
Categories Christmas
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, sauté the sausage, until brown.
- Drain grease and transfer to bread bowl.
- In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
- Remove vegetables and place in bowl.
- Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
- Add just enough chicken broth to moisten the bread mixture.
- You do not want it soaking wet.
- If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
- If not, lightly pack stuffing into a large, shallow baking dish.
- If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
- Let turkey rest at least 20 minutes before carving.
- If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
- Cover and bake at 325° for 20 to 30 minutes.
- Uncover and back for an additional 10 minutes.
ITALIAN SAUSAGE STUFFING
I've been making this for years and usually I never have any left-overs. I usually add a little of the turkey juices as it bakes. Cook till crusty and browned-Delicious!
Provided by alsgalny
Categories < 60 Mins
Time 55m
Yield 10 cups, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat olive oil over medium heat. add onion, celery, bell peppers and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the meat with a spoon,, until it loses its pink color, about 8-10 minutes. Stir in the basil, oregano, salt and the crushed red pepper. Transfer to a large bowl. Add the bread and cheese and mix well. Stir in the butter, wine and enough of the broth to moisten stuffing, about one cup. Use to stuff the turkey, or place in a buttered baking dish, drizzle with additional 1/2 cup broth, cover, and bake as a side dish, along side the turkey. . Makes about 10 cups. Serves 10-12.
Nutrition Facts : Calories 823.8, Fat 64.5, SaturatedFat 24.3, Cholesterol 164, Sodium 1632, Carbohydrate 21.5, Fiber 1.8, Sugar 2.4, Protein 35.6
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