EASY SAUSAGE & HERB STUFFING
A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.
Provided by Jennifer Segal
Categories Holidays
Yield 8-10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
- In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
- Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
- Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
- Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Facts : Calories 467, Fat 28 grams, Carbohydrate 40 grams, Protein 15 grams, SaturatedFat 10 grams, Sugar 5 grams, Fiber 6 grams, Sodium 1,063 mg, Cholesterol 57 mg
GRANDMA'S SAUSAGE AND RICE STUFFING
"Grandma's stuffing can be the scene-stealer of the whole dinner. Thanksgiving really boils down to basics - family, friends and food - and after the challenging year we have all experienced, we really appreciate every second and every morsel," says Rosanna.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
- Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
- Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.
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.
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
GRANDMA'S SAUSAGE TURKEY STUFFING
This recipe is from my husband's mother and is a family tradition and loved by all. It is surprisingly easy. There is never enough so I usually double this recipe. Our son is very allergic to dairy products so I was thrilled to discover that this was safe for him as long as I double checked the ingredients in the sausage and Cubed Stuffing each time as things change. Needless to say, it is his favorite part of Thanksgiving.
Provided by designerchef in Chi
Categories Pork
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To make this easy to prepare, I chop the onion, celery and parsley first.
- In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
- In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
- Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.
- Enjoy!
Nutrition Facts : Calories 397.9, Fat 17.5, SaturatedFat 5.6, Cholesterol 43.1, Sodium 1264.4, Carbohydrate 42.8, Fiber 2.6, Sugar 6.4, Protein 15.9
GRANDMA BERNICE'S SAUSAGE STUFFING
Steps:
- Preheat oven to 350. In large bowl empty bag of season stuffing cubes. Slowly add hot water and mix with stuffing until moistened. Add defrosted sausage and mix together until well blended.
- In skillet, melt the butter and add the onion(s). Sautee onion(s) until they are golden brown. Let cool slightly and add this to the stuffing mixture, making sure you get all the drippings from the skillet. Add thyme and mix again.
- Place stuffing in oven safe pan and cover with aluminum foil. Cook for 1 hour, and take foil off pan. Continue to cook for another 1/2 hour until top of stuffing has a nice golden crust on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Preheat the oven to 350 degrees. Butter a 9x13 inch pan and set aside. Place the bread on a baking sheet and toast until lightly brown and crisp about 10-12 minutes. Remove and set aside.
- In a medium size skillet over medium high heat, cook and crumble the sausage. Remove and set aside. Add 3 Tablespoons of butter and add celery, carrot, and onion. Sauté until almost tender.
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