OWEN'S SAUSAGE STUFFING
We love stuffing recipes that are uncomplicated and we really loved the use of sausage in this recipe. It gives the stuffing tons of flavor. If you like things a bit spicy, use hot sausage in the side dish. This stuffing turns out nice and moist. But, taking the foil off for the last 10 minutes adds a crunchy texture to the top....
Provided by Cathy Evans Mauricio
Categories Other Side Dishes
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. In a large skillet over medium heat, crumble sausage. Add onion and celery. Cook, stirring occasionally until sausage is brown.
- 2. In 9" x 13" casserole dish, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine.
- 3. Cover and bake at 350F for 45 minutes. If you want it toastier, uncover the last 10 minutes of the cooking time. Refrigerate the leftovers.
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 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.
BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
- Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g
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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