Joanies Sausage Bread Stuffing Food

OLD-FASHIONED BREAD STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 350º. Spread bread cubes on two large baking sheets and toast for 30 minutes, stirring and rotating pans, until lightly browned and crisp. Transfer to very large bowl when done.
• Meanwhile, in large skillet, melt 1 stick of butter. Pour half the melted butter in a bowl and reserve for later, to brush the top of the stuffing. To the pan with remaining melted butter, add celery, carrots and onion, a sprinkle of salt, and cook and stir over medium-high heat until softened and starting to brown, about 8 to 10 minutes. Transfer vegetables to bowl. Add sausage to skillet in chunks, and cook, breaking it up with wooden spoon, until cooked through and lightly browned, about 6 minutes.
• Return vegetable mixture to the skillet and add the sage and thyme, a little salt and pepper, and cook for 1 minute. Add 1 cup of stock, cook and stir up any browned bits, until stock is reduced and cooked down by half, about 5 minutes.
• Transfer sausage mixture to bowl with the toasted bread cubes. Add remaining 2 to 2½ cups of stock and toss well until bread cubes are evenly moistened. Taste and season with salt and pepper. Spread stuffing into large, buttered baking dish (about 3½ quart size) and brush with the reserved melted butter.
• Bake in center of oven until heated through and nicely browned, about 1 hour, rotating casserole halfway through. Let stuffing rest 10 minutes before serving.

CLASSIC SAUSAGE STUFFING

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.

JOANIE'S SAUSAGE BREAD STUFFING

Steps:

• In a large skillet over medium heat, melt the butter.
• Add the sausage, onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt.
• Saute, until the sausage is no longer pink and onion is soft, 5 to 7 minutes.
• Do not drain.
• Remove from the heat.
• In a large bowl, toss the sauteed vegetables with the bread cubes and cranberries/cherries.
• Season with pepper.
• Pour it over the stuffing, along with the broth, and toss to coat.
• The stuffing should just barely hold together when mounded on a spoon.
• Preheat oven to 375 degrees F.
• Stuff the bird, or, if baking some or all of the stuffing in a casserole.
• Bake it covered until heated through, 45 minutes to 1 hour.
• For a crunchy top, uncover it for the last 15 minutes of baking.
• Makes 14 cups.
• Serving size= 1 cup.

MIMI'S (JONES) SAUSAGE STUFFING

Steps:

• In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
• When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
• Blend thoroughly.
• IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
• IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
• Bake in a 350 degree oven 40 - 60 minutes.
• If necessary, cover stuffing with foil to keep from drying out.

ANDOUILLE SAUSAGE AND CORN BREAD STUFFING

Steps:

• Melt butter in heavy large skillet over medium-high heat.
• Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes.
• Add onions, celery and red bell peppers.
• Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes.
• Stir in green onions, thyme, hot pepper sauce and sage.
• Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Stir stuffing mix into sausage mixture. Season with salt and pepper.
• Preheat oven to 350°F
• Generously butter 13x9x2-inch glass or ceramic baking dish.
• Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.)
• Transfer stuffing to prepared dish.
• Cover with buttered foil, buttered side down.
• Bake until heated through, about 30 minutes.
• Uncover and bake until top is crisp and golden, about 20 minutes longer.