Holiday Sausage Stuffing Recipe 425 Food

TRADITIONAL SAUSAGE STUFFING RECIPE

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.

HOLIDAY SAUSAGE STUFFING RECIPE - (4.2/5)

Steps:

• Preheat oven to 425. Bake Texas toast for 10 minutes; cool and cut into 1-1/2" pieces. Put in a bowl. Lower oven to 325. In a large skillet, brown and cook crumbled sausage until no longer pink. Drain sauage on paper towel. In the same skillet, melt buttter and saute onion, celery and green pepper until tender. In a large mixing bowl, combine sausage, vegetable mix, toast and sage. Add eggs and broth. Toss gently, salt and pepper to taste. Spoon into a buttered 3-4 qt baking dish. Cover with foil. Bake for 60 minutes. Uncover and bake 10 min longer or until lightly browned. Check internal temp - it should read 165 when done.

TRADITIONAL HOLIDAY STUFFING

Steps:

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

SUNNY'S ITALIAN SAUSAGE HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F. Sauté the sausage. In a large pan on medium-high heat, add olive oil and sausage. Cook until heated through and browned. Remove to a large bowl along with any remaining fat from the pan.
• Sauté the vegetables and fruit. In the same pan add butter and melt on medium heat. Add scallions, celery, onion, cranberries and Hidden Valley® Homestyle Italian Dressing & Seasoning Mix. Cook while stirring until the vegetables are tender and cranberries become a bit plump, about 6-8 minutes. Remove all to the bowl with the sausage.
• Mix stuffing. Add stuffing cubes to the bowl and toss. Pour over the chicken stock adding ¼ cup or so more if cubes are not moist enough, this should feel like thick mashed potatoes.
• Bake stuffing. Coat the bottom and sides of an 8" x 8" baking dish with cooking spray. Pour in stuffing and press down, leveling off the top with a rubber spatula or back of a spoon. Bake until top is golden, about 35-40 minutes.

RUSTIC ITALIAN SAUSAGE STUFFING

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).

CORN AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 400 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. Mix the cornmeal, flour, sugar, baking powder, and 1 teaspoon of the salt in a large bowl. Make a well in the center; pour in the milk, egg substitute, melted butter, and corn. Stir just until the milk mixture and the cornmeal mixture are blended.
• Spread the batter in the baking dish. Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Let cool in the pan on a rack 10 minutes. Cut into 8 squares and let cool on the rack.
• Reduce the oven temperature to 375 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. Coarsely crumble the corn bread and spread it on a large rimmed baking sheet. Bake until lightly toasted and dry, about 35 minutes, stirring once halfway through the bakig time. Let cool completely.
• Meanwhile, spray a large Dutch oven with nonstick spray and set over medium heat. Add the sausage and brown, breaking it apart with a wooden spoon, about 4 minutes. Stir in the onions, celery, and bell pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 9-10 minutes. Add the garlic and cook uncovered, stirring frequently, until fragrant, about 3 minutes.
• Remove the Dutch oven from the heat; stir in the corn bread, the remaining 1/2 teaspoon salt, broth, parsley, thyme, and black pepper. Spoon the stuffing into the baking dish. Cover the dish with foil. If making ahead, let cool completely and refrigerate up to 2 days. Then let stand at room temperature 1 hour before baking.
• Bake 40 minutes. Uncover and bake until the top is golden and the stuffing is heated through, about 15 minutes.