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.
TO-DIE-FOR THANKSGIVING STUFFING
This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.
Provided by Food Network
Categories main-dish
Number Of Ingredients 11
Steps:
- Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
- In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
- Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
- When combined, stuff bird or place in separate large baking dish(es).
- Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
- Serves 12 or more as part of a Thanksgiving feast.
RYE PUMPERNICKEL STUFFING
Categories Onion Side Bake Thanksgiving Quick & Easy Stuffing/Dressing Root Vegetable Turnip Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.
PUMPERNICKEL SAUSAGE STUFFING
I've gotten tons of raves over this recipe, and I only just made it this last Thanksgiving! I baked one version covered and one uncovered, both were perfectly good (and not a whole lot different wetness-wise).
Provided by Motley Oklahoman
Categories Chicken
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.
- Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).
Nutrition Facts : Calories 191.8, Fat 8, SaturatedFat 3.8, Cholesterol 86.6, Sodium 345.6, Carbohydrate 23.7, Fiber 3.5, Sugar 1.2, Protein 6.8
PUMPERNICKEL FRUIT STUFFING
Provided by Florence Fabricant
Categories side dish
Time 10m
Yield Four cups stuffing, enough for about eight pounds of poultry
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet. Add onion and apple and saute over medium high heat until they are just beginning to brown. Stir in the pear and persimmon.
- Add the raisins, walnuts, orange peel and coriander. Add the bread and moisten with orange juice. Continue cooking until the mixture begins to dry out. Season lightly with salt and pepper.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 18 grams, TransFat 0 grams
PUMPERNICKEL AND MUSHROOM STUFFING
This is my absolute FAVORITE stuffing recipe. Adapted from a Rachel Ray recipe, it combines my love of pumpernickel bread and mushrooms. This is a terrfic stuffing to serve with beef as well, since it has a very hearty flavor.
Provided by Hippie2MARS
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place slices of bread under broiler and toast both sides.
- Butter each slice liberally. Use additional butter if necessary.
- Stack slices and cut into cubes. Set aside.
- In a large skillet, add 2 tablespoons of oil.
- Add chopped mushrooms and brown 5 minutes, stirring frequently.
- Season mushrooms with salt and pepper.
- Add celery and water chestnuts as you get them chopped.
- Continue to cook until veggies are all tender, another 5 minutes.
- Add scallions, 1 teaspoon poultry seasoning and the parsley.
- Cut bread into cubes and add.
- Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish.
Nutrition Facts : Calories 195.5, Fat 9.7, SaturatedFat 3.3, Cholesterol 10.2, Sodium 261.2, Carbohydrate 23.7, Fiber 3.9, Sugar 2.9, Protein 5.7
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- Preheat the oven to 350°. Butter a shallow 9-by-13-inch baking dish. Spread the bread on 2 large baking sheets and bake until slightly dry, about 20 minutes.
- Meanwhile, in a large, deep skillet, cook the kielbasa over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer the kielbasa to a large bowl. Add 2 tablespoons of the melted butter to the skillet along with the onion and garlic and cook over moderate heat for 4 minutes. Add the red cabbage, apple, vinegar and thyme and cook, stirring occasionally, until the cabbage is wilted, about 6 minutes.
- Add the cabbage mixture to the kielbasa. Stir in the toasted bread and Turkey Stock. Season with salt and pepper, then stir in the eggs. Spread the stuffing in the prepared baking dish and brush with the remaining 2 tablespoons of melted butter.
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