OLD-FASHIONED BREAD STUFFING WITH SAUSAGE
Traditional bread stuffing with sausage, just like my dad's ~ almost. A favorite and must have on my Thanksgiving table.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Side Dish
Time 2h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420 kcal, Carbohydrate 42 g, Protein 15 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 49 mg, Sodium 705 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
SAUSAGE AND HERB STUFFING
Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.
Provided by Ina Garten
Categories side-dish
Time 1h22m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
- In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
- Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
SAUSAGE AND CORNBREAD STUFFING
The healthier cooking choices for this stuffing dish start with a quick cornbread recipe made with wheat germ and egg white. The stuffing features a healthy serving of vegetables, and flavorful turkey sausage.
Provided by Food Network Kitchen
Categories side-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly mist an 8-inch square baking dish with cooking spray.
- Heat the oil in a large nonstick skillet over medium heat; add the onion, garlic and sausage. Cook, breaking up the sausage with a spoon, until the onion is tender, about 10 minutes. Add the celery and fennel; cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes. Transfer the mixture to a large bowl.
- Toss the vegetable mixture with the pear, herbs, reserved fennel fronds, walnuts and cornbread; season with salt and pepper. Gently toss the stuffing mixture with 1/2 cup broth to moisten (adding more to moisten if needed); transfer to the prepared baking dish. Lightly mist a piece of foil large enough to cover the dish. Pour 1/2 cup broth over the stuffing and cover with the foil.
- Bake for 30 minutes. Uncover the stuffing and bake until golden around edges, about 30 minutes more.
- Preheat the oven to 350 degrees F.
- Lightly mist an 8 by 8-inch baking pan with cooking spray. In a medium bowl, stir together the egg white, water and buttermilk; stir in the muffin mix and wheat germ until incorporated. Pour into the prepared pan and bake until a toothpick inserted in the center tests clean, 25 to 30 minutes.
STUFFED ITALIAN SAUSAGE BREAD
My DH reminded me about this recipe. It's been a long time since I've made it. It will be on the 'Nascar' menu next week end!!
Provided by katie in the UP
Categories Breads
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For filling sauté sausage, veggies and seasonings until sausage is no longer pink and liquid has evaporated from pan.
- Add tomatoes and 1/2 cup of pizza sauce.
- Roll out bread dough to a large rectangle (stopping once in awhile to let dough rest).
- Spread filling up to 1 inch from sides of dough. Top with cheeses. Roll to a log. Seal ends (brushing water and pinching).
- Place log on cookie sheet sprayed with cooking spray.
- Let rest 30 to 45 minutes.
- Bake in 350°F oven for 30 to 40 minutes (until loaf is golden brown).
- Cool at least 30 minutes before slicing.
- Heat left over sauce for dipping before serving.
TEIXEIRA'S CHOURICO BREAD STUFFING
This is a simple but delicious bread and sausage stuffing using Portuguese Chourico. Note: You can substitute Linguica if Chourico is unavailable. The bread should be your standard $0.99 sandwich style bread, nothing more fancy.
Provided by Thevenin
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Open the bread bags and leave out for 48 hours. You can skip this step if you don't have the time and instead lightly toast both loaves to dry them.
- Tear the bread into small (nickle to quarter sized) chunks and set aside in a large baking pan. The disposable foil 18" x 13.25" pans w/ cover work well for this.
- Pre-heat oven to 350 degrees.
- Grind the chourico, onion in a food processor or finely chop it by hand. Do not liquefy!
- Melt butter in large skillet over low heat.
- Add chourico, onion, salt and seasoning to butter and saute.
- Add milk to chourico mixture.
- Pour the entire mixture over the bread in baking pan. Combine thoroughly. Start by tossing the mixture and as soon as the butter/sausage cools to a workable temperature combine by hand. The bread should be entirely coated with no dry spots.
- Spread the mixture evenly around the pan and bake uncovered for 25-30 minutes. The stuffing should start to brown on the top.
Nutrition Facts : Calories 631.4, Fat 41.5, SaturatedFat 19.4, Cholesterol 96.3, Sodium 1507, Carbohydrate 43.3, Fiber 3.9, Sugar 4.7, Protein 22.2
SAUSAGE BREAD DRESSING
Make and share this Sausage Bread Dressing recipe from Food.com.
Provided by Therese Crosby
Categories < 60 Mins
Time 45m
Yield 15 serving(s)
Number Of Ingredients 5
Steps:
- Sautee Butter, celery, and Onion.
- Fry sausage until done and drain off fat.
- Cook seasoning mix from stove top stuffing as directed on box.
- Empty bread crumbs from stuffing mix in large bowl.
- Add to bread crumbs, cooked sausage, sauteed onions and celery.
- Stir in Seasoning mix until well mixed, but not mushy.
- Bake for 25 minutes at 350 degrees or stuff in turkey as desired.
Nutrition Facts : Calories 96.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.9, Sodium 356.6, Carbohydrate 17.3, Fiber 0.8, Sugar 2.7, Protein 3
BREAD STUFFING
I have used this recipe for over 30 years now (as did my mother)--and everyone loves it! An absolute requirement at our Thanksgiving Holiday table. Recipe makes enough for a 12-pound turkey, and is easily doubled. I have included the optional technique for making stuffing balls. Enjoy! Adapted from Betty Crocker. Note: see tip for freezing.
Provided by BecR2400
Categories Vegetable
Time 1h
Yield 9 cups stuffing, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
- STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
- NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
- Tip for freezing for Thanksgiving/Christmas:.
- NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
BASIC YANKEE BREAD STUFFING
This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.
Provided by KRKing911
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
- Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
- Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g
ANDOUILLE SAUSAGE AND CORN BREAD STUFFING
Make and share this Andouille Sausage and Corn Bread Stuffing recipe from Food.com.
Provided by Denver cooks
Categories < 4 Hours
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
JOANIE'S SAUSAGE BREAD STUFFING
Make and share this Joanie's Sausage Bread Stuffing recipe from Food.com.
Provided by Joanie Grow
Categories Thanksgiving
Time 1h15m
Yield 1 cup serving size, 14 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 252.2, Fat 16.7, SaturatedFat 7.3, Cholesterol 44.7, Sodium 665.7, Carbohydrate 16.6, Fiber 1.6, Sugar 2.6, Protein 8.8
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- Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook 11 minutes or until tender, stirring occasionally. Transfer vegetables to a large bowl. Add sausage to pan. Increase heat; sauté 8 minutes or until browned, stirring to crumble. Remove sausage from pan using a slotted spoon; add sausage to vegetable mixture. Stir in bread, herbs, and pepper; toss. Combine broth, 1 cup water, and egg, stirring well. Drizzle broth mixture over bread mixture; toss. Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; cover with foil. Bake at 350° for 25 minutes. Uncover and cook 20 minutes or until browned.
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- Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
- Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
- Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
- Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.
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