BEST EVER ITALIAN SAUSAGE STUFFING
This is truly the Best Ever Italian Sausage Stuffing recipe. It is my mom's treasured family recipe that has been on our table every Thanksgiving. The stuffing includes sausage, onion, celery and fresh herbs. We love the crunchy top and soft and buttery middle.
Provided by Lora
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Place the cubed bread on a baking sheet. Bake for 7-10 minutes, or until dried and toasted. They should be golden brown. Transfer the bread cubes to a very large bowl.
- Add 2 cups of broth (I used vegetable) to a large sauce pan. Heat on medium-low.
- Meanwhile, in a large skillet heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. I didn't find ground sausage so I bought sausage in the casing and removed it from casing before browning it. Use ground sausage if you found it.
- In another skillet, add the other part of oil and butter (I used vegan butter sticks to keep it dairy-free)in medium heat.
- When it is heated up, add the onions, celery, parsley, sage, rosemary or thyme. Add just a dash of salt and pepper, if you like. Saute over medium heat for 10 minutes, until the vegetables are softened.
- Add the browned sausage, toasted bread to a large bowl. Next, add in the onion mixture.
- Add in one cup of the broth. With a large spoon, gently stir the ingredients together. Add in the whisked egg. Gradually add the remaining broth 1/4 cup at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you're just combining it all together. The goal is to have it wet, but not soaked and drippy. You may need the whole 2nd cup of broth and you may need less. You may even need a little bit more than a full 2 cups of broth.
- When the broth is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9x12-inch baking dish); then cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper. I baked mine a full 40 minutes. Every oven is different. You may even need to bake it a few minutes longer to get that nice golden brown and have the inside fully heated through.
- Remove from the oven. Sprinkle with additional parsley, then serve.
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
ITALIAN SAUSAGE AND BREAD STUFFING
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Thanksgiving Side Stuffing/Dressing Sausage Bread Pork Parmesan Bake Christmas Fall Winter Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 14
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 ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
- Whisk together eggs, ½ 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 ¼ 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.
- Cooks' Note: 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).
ITALIAN SAUSAGE STUFFED SHELLS
Believe it or not, I'm not a fan of cheese and try to avoid it whenever possible. So dishes that are stuffed with things like ricotta turn me off. I created this dish as a compromise to my cheese avoidance and my husband's love of Italian food. Serve this with garlic bread and a salad for a wonderful family dinner.
Provided by RainbowJewels
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
- Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
- Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
- Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
- Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Nutrition Facts : Calories 578.2 calories, Carbohydrate 57.3 g, Cholesterol 60.3 mg, Fat 24.6 g, Fiber 4.1 g, Protein 30.2 g, SaturatedFat 10.5 g, Sodium 1171.4 mg, Sugar 9.9 g
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
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
SAUSAGE-STUFFING CASSEROLE
I developed this recipe, it is really a wonderful moist casserole. Adjust the jalapeno peppers and the cayenne pepper (if using) to taste. To save time you can prepare the stuffing mixture and/or cook the sausages up to a day in advance, the remainder of the recipe is very easy, just layer and bake! Do not add any salt to any part of this recipe as the sausage meat, soups and stuffing mix already has salt added. If desired the sausage meat can be replaced with cooked diced chicken or turkey.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 13 x 9-inch casserole dish.
- For the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
- Season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
- Add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
- Add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
- After 10 minutes toss again with a fork.
- Layer half of the stuffing mix into the bottom of the buttered baking dish.
- Then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
- In a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
- Sprinkle/top with remaining half of the stuffing mixture.
- Sprinkle with grated Parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
- Bake uncovered for about 1 hour or until the middle is set.
ITALIAN SAUSAGE CASSEROLE
Make and share this Italian Sausage Casserole recipe from Food.com.
Provided by alyseepoo
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Add hot water to stuffing mix; stir just until moistened. Set aside.
- Cook and stir sausage, peppers, and onion in a large skillet until sausage is browned.
- Place in a 13x9 baking dish.
- Pour tomato sauce over sausage mixture and then sprinkle spices over top.
- Top with stuffing.
- Bake 25min.
Nutrition Facts : Calories 397.7, Fat 21.8, SaturatedFat 7.6, Cholesterol 43.4, Sodium 1530.4, Carbohydrate 31, Fiber 2.7, Sugar 6.8, Protein 18.7
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.
ITALIAN STUFFING WITH SAUSAGE AND PARMESAN
This is a wonderful tasting substitution to traditional stuffing. It will certainly spice up your holiday feast. Your family will love it. I got this out of the San Diego Union Tribune Food section.
Provided by Fishes305
Categories Christmas
Time 1h10m
Yield 10 cups
Number Of Ingredients 15
Steps:
- In a large skillet, heat the oil over medium heat. Add onion, celery, bell peppers and garlic. Cook, stirring often, until softened, about 5 minutes. Add sausage and cook, breaking up meat with a spoon, until it loses its pink color, about 8 to 10 minutes. Stir in the basil, oregano, salt and crushed red pepper. Transfer to a large bowl.
- Stir in bread cubes and Parmesan. Stir in butter, wine and enough of the stock to moisten the stuffing, about 1 cup. If not being used to stuff the turkey, place in a buttered baking dish, cover and bake for 30 minutes at 350 degrees. Remove cover and bake an additional 10 minutes to form a crust.
- Note: If bread is very fresh, cut it into cubes, spread out on a baking sheet and let stand for several hours to air-dry.
Nutrition Facts : Calories 420.6, Fat 28.5, SaturatedFat 12.6, Cholesterol 59.1, Sodium 1090.8, Carbohydrate 22.9, Fiber 1.8, Sugar 2.5, Protein 16.1
ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFING
Categories Cheese Egg Side Bake Thanksgiving Stuffing/Dressing Parmesan Currant Dried Fruit Sausage Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
- Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
SAUSAGE AND APPLE STUFFING CASSEROLE
You may use fresh sliced mushrooms that have been sauteed in butter in place of canned. If you are planning to serve more than 8 people then prepare two separate recipes and bake in two dishes --- I use all of a 400 gram French bread that amount works perfectly for this recipe --- add in chopped cooked carrots or peas to the stuffing mixture if desired, I have even added in cooked chopped bacon along with the sausage! this is a fantastic stuffing casserole!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Set oven to 350 degrees F.
- Butter a 13 x 9-inch baking dish.
- Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
- Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
- Season with seasoned salt and pepper to taste.
- Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
- In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
- Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
- Transfer mixture to the buttered cassserole dish.
- Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
- Sprinkle with grated Parmesan cheese.
- At this point you can cover and refrigerate up to 8 hours.
- Bake uncovered for about 50 minutes or until cooked through and brown.
- Delicious!
Nutrition Facts : Calories 1250, Fat 51.5, SaturatedFat 21, Cholesterol 200.5, Sodium 1751.7, Carbohydrate 140.6, Fiber 7.5, Sugar 12.6, Protein 56.8
STOVE TOP® EASY SAUSAGE BAKE
Onions and peppers in an easy Italian sausage bake? That's a given. But what puts this one over the top is savory STOVE TOP Stuffing Mix.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 6 servings, about 1-1/3 cups each.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
- Cook and stir sausage in large skillet on medium-high heat until evenly browned; drain. Add peppers and onions to skillet; cook until vegetables are crisp-tender, stirring occasionally. Spoon sausage mixture into 13x9-inch baking dish. Cover with tomato sauce and prepared stuffing.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1340 mg, Carbohydrate 32 g, Fiber 3 g, Sugar 9 g, Protein 16 g
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