CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
Steps:
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
- In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
- Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
- Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
Nutrition Facts : Calories 473 kcal, Carbohydrate 47 g, Cholesterol 99 mg, Fiber 3 g, Protein 21 g, SaturatedFat 9 g, Sodium 1131 mg, Sugar 6 g, Fat 23 g, ServingSize Serves 10 to 14, UnsaturatedFat 0 g
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.
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
Steps:
- Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
- Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
- Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
- Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
DO-AHEAD STUFFING
This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.
Provided by BETSY0511
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
- To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
- Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.
Nutrition Facts : Calories 539.6 calories, Carbohydrate 80.2 g, Cholesterol 30.5 mg, Fat 17.3 g, Fiber 5.5 g, Protein 14.9 g, SaturatedFat 8.6 g, Sodium 1321.2 mg, Sugar 7.8 g
OVERNIGHT SAUSAGE AND SAGE STUFFING
To achieve bread cubes that hold their shape but are tender and moist all the way through, stir everything together in a large bowl and then let the stuffing rest in the fridge overnight. This will give the cubes plenty of time to absorb all of the liquids and for the flavors to come together.
Provided by Jess Smith via Inquiring Chef
Categories Side Dish
Time 2h10m
Number Of Ingredients 12
Steps:
- Spray a 9x13 baking dish (or any 3 quart casserole dish) with nonstick cooking spray.
- Heat a large skillet over medium heat. Add butter and when butter is melted, add celery, onion, leeks, apple, sage, parsley, and 1/2 teaspoon salt. Cook, stirring frequently, until celery and onion are soft, 8 to 10 minutes.
- Add sausage and cook, breaking it apart, until cooked all the way through, 8 to 10 minutes more.
- Transfer sausage and vegetables to a large mixing bowl. Let cool slightly.
- In a medium mixing bowl, whisk together eggs and 1/2 teaspoon salt until smooth. Slowly add in stock while whisking so that everything is evenly combined.
- Pour stock mixture over sausage and vegetables. Add bread cubes on top.
- Gently fold everything together until most of the stock mixture has been absorbed by the bread cubes (this may take a few minutes of stirring / folding).
- Transfer stuffing to prepared baking dish. Cover tightly with foil.
- Refrigerate overnight (or for about 8 hours).
- When ready to bake, let stuffing come to room temperature.
- Preheat oven to 350°F / 177°C.
- Bake stuffing, covered, for 40 minutes.
- Remove foil and continue baking until stuffing is golden brown on top, about 30 minutes more.
Nutrition Facts : Calories 329 kcal, Carbohydrate 34 g, Protein 11 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 65 mg, Sodium 664 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 8 g, ServingSize 1 serving
SAUSAGE STUFFING
This is the sausage stuffing that my family has made for years only adapted for my sage loving husband. If you aren't a real fan of sage then use regular instead of sage sausage and only use 1 tsp chopped fresh sage and 1 tsp chopped fresh poultry seasonings. If you like summer squash and zucchini it is a wonderful addition.
Provided by SLColman
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Add onions, celery, mushrooms, sage, poultry seasoning, 1 stick of butter and chicken stock to a pot. Bring to a boil then reduce heat and simmer until vegetables are tender. Allow to cool.
- In a large bowl combine stuffing mix, browned sausage, and all of the vegetables but not all of the stock. Mix lightly. Add the eggs and continue to add the stock until the stuffing comes together.
- Lightly spray a large oven proof bowl with cooking spray. Loosely spoon the stuffing into the bowl, do not pack in tightly. Dot the top with the remaining 2 tbs of butter.
- Bake at 350 (or whatever temp your other items need to cook at) for 1 hour or until the stuffing reaches an internal temperature of 180 and the top is lightly browned and slightly crisp. If you prefer a moister stuffing then cover with foil for the majority of the cooking and leave uncovered for the last 30 minutes.
Nutrition Facts : Calories 142.1, Fat 11.7, SaturatedFat 6.7, Cholesterol 80.1, Sodium 186.5, Carbohydrate 6, Fiber 0.9, Sugar 2.7, Protein 4
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- Heat oven to 375° F. Heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet.
- Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
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