My Favorite Sausage Dressing Food

SAUSAGE DRESSING

Steps:

• Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix cranberries, sausage, bread cubes, dry bread crumbs, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency. Mix in walnuts and orange.
• Bake 25 minutes in the preheated oven, until surface is crisp and lightly browned.

CORNBREAD DRESSING

Steps:

• Heat up a large skillet over medium to medium-high heat. Chop carrot, onion, and celery.
• Add olive oil to hot pan and swirl to coat. Add Italian Sausage and break it apart while it browns. Sausage is cooked when no pink is left.
• Toss the veggies into the skillet with cooked Italian sausage and saute until tender, about 7 minutes. {If there isn't enough grease in the pan from the sausage, pour in a little oil.} Season with salt and pepper.
• Remove pan from heat and add to large mixing bowl. Crumble cornbread over top.
• Add in poultry seasoning, salt, pepper and half the chicken broth.
• Crack eggs into small bowl. Whisk together and add to the cornbread mixture. Stir well.
• Add in remaining chicken broth (or as much as you think it needs to get it moist). Spoon dressing into buttered baking or casserole dish.
• Cover with foil and bake at 350 degrees F for 30 minutes.

MY FAVORITE SAUSAGE DRESSING

Steps:

• 1. put the bread crumbs in a large roasting pan with lid & sprinkle with additional dried herbs
• 2. pour the chicken broth and melted butter over and mix till evenly moist -- you may not need all the broth -- don't use too much or it gets mushy -- just make sure it is wet without being soggy
• 3. add the celery, onion, cooked sausage, cranberries, raisins, and pecans
• 4. stir until well mixed (I like to mix between each addition)
• 5. Cover and Bake at 350 for about 1 hour or until done in the center -- like a cake or at 400 for 30-35 minutes)
• 6. Can be baked in covered roaster or (after mixed) transfer to two smaller covered casserole dishes. (Both baked at same time, or bake one now and one tomorrow -- store in refrigerator over night -- the sausage is cooked so should cause no problem.)(You may also stuff the turkey with this mixture and bake the leftovers in a separate covered dish.)
• 7. If you use a cooking bag (follow bag directions) to roast the turkey, add a few medium sized red potatoes, large carrots, and small whole onions to the bottom of the bag around the turkey. People love these roasted vegetables -- and you will have excellent broth for gravy.

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.

GREEN APPLE AND SAUSAGE STUFFING

Steps:

• Cut the dinner rolls into cubes approximately 1" in size. Place bread cubes and chopped walnuts on a baking sheet; toast in oven at 350°F for 12-15 minutes, or until bread cubes are lightly browned on the edges and walnuts are lightly toasted.
• Meanwhile, in a stockpot or Dutch oven, melt the butter over medium heat. Add onion, celery, and apples; cook over medium heat until soft (about 12-15 minutes).
• Stir in the toasted bread cubes, walnuts, cooked sausage, herbes de provence, and salt. Add the lightly beaten eggs and chicken broth; stir until fully combined.
• If placing the stuffing inside a turkey, then cover and chill at this point. If baking the stuffing in a casserole dish, then transfer to a greased casserole dish, cover with foil, and bake at 350°F for 30 minutes. Remove foil and bake for another 10 minutes. Serve hot.

SAUSAGE AND FENNEL STUFFING

Steps:

• Preheat an oven to 350 F. Generously butter a 9x13 baking dish with 2 tablespoons of softened butter. Set aside.
• In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned. Remove the sausage from the pan with a slotted spoon (leave all that fat behind!) and transfer to a small bowl.
• Add the leeks, onion, and fennel to the skillet and continue to cook, stirring occasionally, until the leeks are starting to brown. Then, add the apple, sage, and rosemary and cook for another 5 minutes or so. Once the apples are slightly browned, add the white wine and cook until most of the wine has evaporated. Turn off the heat, add the remaining butter, and season to taste with salt and pepper.
• In a large mixing bowl, toss the bread with the sausage mixture and gently mix in 2 cups of the chicken broth. Take care to just gently toss the bread so it doesn't break apart too much. Let the bread sit for 10 minutes.
• In a small bowl, whisk together the eggs and remaining stock until smooth. Pour over the bread mixture and gently toss to combine, making sure all the bread is moist and evenly coated. Transfer to the prepared baking dish, cover with foil, and bake for 30 minutes.
• Remove the foil and bake for another 30 minutes or so, until the top is nicely browned and crisp. Remove from the oven, rest 10 minutes, and serve.

SAUSAGE STUFFING WITH FENNEL AND LEEKS

Steps:

• Preheat oven to 375 degrees. Spray a 13 x 9-inch or another similar-sized baking dish with cooking spray. Set aside.
• In a heavy 10 to 12-inch skillet, cook the sausage over medium-high heat, breaking it up as it cooks until no longer pink. Transfer sausage to a large stainless steel bowl.
• Add the butter to any fat remaining in the skillet, reduce heat to medium.
• Add the leeks and cook 5-7 minutes or until leeks are tender, adjusting heat down as necessary so the butter and leeks don't burn. If they begin to brown too much, add 1-2 tablespoons water or broth.
• Add the fennel and celery and cook another 5-7 minutes or until tender adjusting the heat as necessary. If the vegetables begin to brown too much, add 1-2 tablespoons water or broth.
• Stir in 1 teaspoon poultry seasoning if using herb-seasoned stuffing cubes or 2 teaspoons if using plain. Transfer the sauteed vegetables to the bowl with the sausage.
• Pour the stuffing mix into the bowl with the sausage and vegetables and stir.
• Pour the chicken broth into the skillet and bring to a boil. Pour the broth over the sausage, stuffing mix and vegetables in the bowl and stir well.
• Cover the bowl with a large pot lid. Let stand for 10-15 minutes or until the cubes have softened and absorbed all the broth. Stir again.
• Taste for seasoning and add salt and black pepper if desired. Transfer to the prepared baking dish. (CAN BE MADE 2 DAYS AHEAD AND REFRIGERATED AT THIS POINT.)
• Bake for 30-35 minutes or until heated through to 165 degrees in the center.