TRADITIONAL HOLIDAY STUFFING
Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. -Lorraine Brauckhoff, Zolfo Springs, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 24 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
HOLIDAY STUFFING WITH MUSHROOMS, PINE NUTS, SAUSAGE, WILD RICE
This is a recipe that has been passed down from a friend of a family member, and I've fiddled with it and adapted it to my own tastes over the years. These days, I actually make my own skillet corn bread to cube and dry for this recipe, but to fit within food dot com's format rules, I'll just stick with the original recipe's boxed, dried, cornbread stuffing here.
Provided by CarrieOkii
Categories Pork
Time P1DT3h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
- Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.).
- Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside.
- Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside.
- To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
- (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).
Nutrition Facts : Calories 439.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 40.5, Sodium 834.1, Carbohydrate 43, Fiber 4.2, Sugar 3.6, Protein 13.6
HOLIDAY DRESSING
This recipe was given to me by my friend Gloria 15 years ago. I have used it ever since then. No other dressing will serve the purpose, according to my adult son.
Provided by Louise
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h45m
Yield 16
Number Of Ingredients 15
Steps:
- Prepare corn bread as directed on package. Cool, and crumble.
- Melt butter in a large skillet over medium heat. Cook onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.
- Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.
- Bake at 325 degrees F (165 degrees C) for 1 hour.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 24.5 g, Cholesterol 71.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 8.4 g, SaturatedFat 10.1 g, Sodium 1127.6 mg, Sugar 3.8 g
NEELY'S HOLIDAY CORNBREAD STUFFING
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
- In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.
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- Spread the bread out onto two baking sheets and bake for about 15 minutes, until toasted and dry but not browned. Set aside.
- In a large skillet heated over medium heat, cook the turkey until browned. Using a slotted spoon, transfer to a dish and set aside.
- Return the pan to the heat and add in the oil. Add in the Brussels sprouts and cook over medium high heat for about 3 minutes. Add in the celery and mushrooms, continue to cook for another 3-4 minutes until the vegetables are browned. Add the garlic, and sage and cook for another 30-60 seconds. Season with a pinch each of salt and pepper and then remove from the heat.
19 TURKEY STUFFING RECIPES FOR THANKSGIVING—OR ANY TIME OF ...
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- Buttery Herb Stuffing. This recipe from How Sweet Eats makes a pretty classic stuffing. All you need to prepare it is bread, onion, celery, eggs, vegetable stock, butter, and some seasonal aromatics.
- Stuffing With Homemade Broth. Many stuffing recipes call for broth, and buying vegetable, turkey, or chicken broth from the store can certainly help you make a delicious finished product.
- French Bread Stuffing. According to Averie Cooks, the key to the perfect classic bread stuffing is using French bread. This recipe calls for you to cut one pound of day-old white French bread into ½-inch cubes.
- Two-Bread Stuffing. Corn bread stuffing is a category all its own (more on that below!) , but in the meantime, consider this idea from Food & Wine: a recipe that incorporates both corn bread and day-old white sandwich bread loaves.
- Southern Corn Bread Stuffing. Corn bread stuffing is known as a very Southern dish, so if you want the authentic experience, it’s best to go with a recipe from the experts.
- Corn Bread Stuffing With Sausage and Apples. There’s a lot more sausage stuffing coming your way, but in the meantime, this recipe from Well Plated by Erin combines two beloved stuffing ingredients: corn bread and sausage.
- Corn Bread and Salami Dressing. This recipe from Bon Appétit mixes two unexpected items: corn bread and salami! In this case, the sum really is greater than its parts because the blending of these flavors is unlike anything you’ve ever sampled before.
- Corn Bread Stuffing With Bacon and Greens. While we’re mixing corn bread with other savory bites to make dressing, you might want to give this take on corn bread dressing from Food & Wine a go.
- Corn Bread Stuffing With Apples and Pecans. Families who love their stuffing on the sweeter side will flip for this recipe from Mom 4 Real. Apples and pecans add the perfect extra something to an already delicious autumn dish.
- Beef Stuffing With Apples and Cranberries. Cranberries are one of the best flavors of the holiday season. If you haven’t tried them in your stuffing yet, you should probably add this recipe to your “to make” list… especially because it’s also made with ground beef.
15 BEST TURKEY STUFFING RECIPES FOR THE HOLIDAY SEASON
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- Easy Turkey Stuffing. If you’ve been left in charge of the holiday cooking for the first time this year, consider this easy turkey stuffing recipe from Betty Crocker.
- Classic Sage and Onion Bread Stuffing. For a classic turkey stuffing recipe, check out this dish from The Kitchn. It doesn’t add anything too fancy into the mix but sticks with the classic flavors of onion and herbs.
- Sourdough Bread Stuffing. Sourdough bread is the ideal base for your turkey stuffing, as shown in this recipe from Delish. The secret to this dish is slicing or tearing your bread up in advance and leaving it overnight to dry out.
- Mushroom Stuffing. Mix things up this year by adding fresh mushrooms into your turkey stuffing. This dish from Inspired Taste is deep and flavorful, and you’ll find that the combination of mushrooms, sage, thyme, and onions makes a change from your typical recipe.
- Old Fashioned Bread Stuffing. You can’t go wrong with this old-fashioned bread stuffing from Foxes Love Lemons, which takes inspiration from Grandma’s cooking.
- Italian Sausage Stuffing. Take things up a notch this year by adding this Italian sausage stuffing to your turkey. Food & Wine shows us how to create this delicious recipe which includes the instructions for cooking your turkey as well.
- Bread Stuffing with Sage. Martha Stewart offers us this bread stuffing with sage recipe that will go down a treat with kids and adults alike. It’s a simple yet delicious stuffing with all of the traditional flavors that you know and love.
- Stove Top Stuffing. For anyone who is reluctant to spend hours in the kitchen over Thanksgiving, you’ll appreciate this stovetop stuffing recipe from Food.
- Old Fashioned Celery and Sage Turkey Stuffing. Celery and sage are two of the top ingredients to use in turkey stuffing, and we love following this classic recipe from Entertaining Diva.
- Homemade Turkey Stuffing. A classic homemade turkey stuffing is essential for your Thanksgiving dinner, and this recipe from Mirlandra’s Kitchen is easy to follow.
33 BEST THANKSGIVING STUFFING RECIPES | EPICURIOUS
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- Skillet Dressing With Cornbread and Biscuits. This sage-scented skillet features two of the South’s best breads: torn biscuits and cubes of cornbread. What more can we ask for in a Thanksgiving side?
- Our Favorite Cornbread and Sausage Stuffing for Thanksgiving. Our ultimate version of stuffing has a mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible.
- Spicy Cornbread Stuffing With Chorizo and Sweet Potatoes. This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.
- Italian Sausage and Bread Stuffing. This is the stuffing of your dreams, in which everything is a little more rustic, rich, and intense than you remember.
- Skillet Stuffing With Italian Sausage and Wild Mushrooms. Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful.
- 3-Ingredient Thanksgiving Stuffing. Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing. Get This Recipe.
- Classic Herb and Fennel Stuffing. Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing. Better yet, make two: A dish of stuffing at each end of the table will help ease the traffic jam and maximize those primo corner scoops.
- Fall Squash and Leek Bread Pudding. Using brioche gives this side dish a rich, buttery flavor. You can simplify it by using just one cheese, but a blend of Emmenthal, Comté, and aged Gouda, will earn it (and you!)
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- Cornbread Stuffing with Sausage and Collard Greens. Cubing and lightly toasting the cornbread preps it for maximum flavor absorption without compromising its sturdiness.
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