Moms Sausage Stuffing Food

MOM'S SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 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.

MOM M'S SAUSAGE STUFFING

Steps:

• 1. Preheat oven to 375 degrees (or whatever temperature you are using for other dishes in oven).
• 2. Butter or lightly oil a 9 x 13 inch baking pan/dish.
• 3. Brown sausage, remove from pan.
• 4. In same pan, saute onions until translucent.
• 5. Beat eggs and chicken broth in a medium bowl.
• 6. Mix sausage, onions, egg mix and all other ingredients in a very large bowl. Add more broth if it seems dry -- it should be fairly damp to the touch.
• 7. Put all ingredients in baking pan/dish. Place in oven and check after 30 minutes. Cover with foil if it starts to get dry or too brown on top. Continue to bake for 15 - 30 minutes more.

MOM'S BEST STUFFING

Steps:

• Saute sausage until brown; remove from pan and cut into small bites.
• In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
• Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
• Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
• Toss well and adjust seasoning.
• Stuffing should be moist but not soggy. Add more stock if needed.
• Transfer to a baking dish.
• Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
• Or better yet stuff it into a big fat turkey.

MOM'S SAUSAGE STUFFING

Steps:

• If using giblets to create your own broth, simmer in a medium pan with at least 2 cups of water for 1 1/2 hours prior to making this stuffing. If using bone broth or other broth, prepare and set aside.
• Saute sausage in a medium skillet until brown. When the sausage is browned, add 3 tablespoons butter, diced celery and onion, (if you are using) and saute it all together on low until vegetables are soft. In a bowl, mix 2 eggs and at least one cup of the liquid (milk and giblet water), add salt, pepper and poultry seasoning, mix well and set aside. In a large roaster or large bowl, place the breadcrumbs and pour the sausage mixture over the top. Pour the egg/liquid ingredients over that and begin mixing. I usually put a plastic glove on and use my hands! Mix until moist. You will most likely need to add more giblet water/broth to make it moist. Prepare the turkey for baking, according to directions on the package. Place enough stuffing to fill the turkey cavity 2/3 full. Follow the directions on the package to roast the turkey according to weight and oven temperature with stuffing. The internal temperature of the stuffing should be 165* when done.
• The stuffing can be baked separately in a crockpot by using a liner, cooking on low, check temperature at 45 minutes.
• Oven baked: Line a 9x9 pan ( or similar) with parchment paper, foil or baking bag and grease it thoroughly before adding stuffing. It will stick and you will never get it out of the pan if you do not follow this step! Bake at 350* for 30 minutes and check for internal temperature of 165* adjust time accordingly until fully cooked. Watch it so that it does not burn.

APPLE AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

MOM'S SAUSAGE AND CRANBERRY STUFFING

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
• Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
• Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
• Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
• Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
• Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
• Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.