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
CHEESY SAUSAGE AND SAGE STUFFING
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Stuffing/Dressing Side Cheese Cheddar Celery Sage Sourdough Sausage Milk/Cream White Wine
Yield Serves 12
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
- Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
- Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
- Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
- Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
- Do Ahead
- Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.
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
SAGE & SAUSAGE STUFFING
Mother-in-law made this for our Thanksgiving weekend wedding rehearsal, back in 1978. It has been a part of our holiday menu every year since then---with a few additions, substitutions and tweaking over the years. Try some of the optional ingredients, too!
Provided by Debber
Categories Meat
Time 45m
Yield 1 cup, 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on).
- Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly.
- In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly.
- In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches.
- Sprinkle herbs over the top, and toss again.
- Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir.
- This is used for stuffing turkey, goose or chicken.
- Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes.
- OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor.
- SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread.
- LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).
Nutrition Facts : Calories 322.1, Fat 22.2, SaturatedFat 12.2, Cholesterol 66.4, Sodium 373.3, Carbohydrate 20.4, Fiber 1.6, Sugar 3.1, Protein 10.6
SAGE SAUSAGE STUFFING
Delicious is the word for this stuffing. I made this for Thanksgiving and everyone loved it. Also good with pork! I use 1/2 each of the stuffing bags and mix the two. Double the recipe and use both bags. You'll need a larger pan to mix the ingredients.
Provided by Golden Sunflower
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Saute pork in a large non stick skillet. (no oil needed). Remove pork with a slotted spoon, set aside. Drain oil but do not wipe out pan.
- Add 1/4 cup butter to hot pan, add sage, onions and celery. Saute on medium heat for a couple of minutes. Add cranberries and apples, cover and steam saute for a couple of minutes.
- Add remaining butter, sausage, pecans and stuffing mix. Lower heat and stir to incorporate all ingredients then add chicken broth - 2 cups at first and if not moist enough add more, but not mushy. Let this sit for a couple of minutes on the burner to heat everything.
- This can be made ahead, refrigerated and brought to room temperature before baking.
- Bake for 20-30 minutes in a greased casserole, uncovered, middle rack.
- Cooking time includes cooking on stove and in oven.
- Enjoy!
Nutrition Facts : Calories 714.9, Fat 44.6, SaturatedFat 17.6, Cholesterol 95.5, Sodium 1445.5, Carbohydrate 59.5, Fiber 8.4, Sugar 8.9, Protein 19.8
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
SAGE SAUSAGE AND CIDER STUFFING
My family, as far back as I can remember loves stuffing that is moist, full of sage and as my wife calls it, 'mushy.' The layers of flavors in this one passed the family test and is now considered a winner for the holiday season.
Provided by Terry E.
Categories Sausage Stuffing and Dressing
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Heat a large skillet over medium-high heat. Cook and stir the sausage in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set the sausage aside in a mixing bowl. Melt the butter and olive oil in the skillet over medium heat; stir in the celery and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir the cooked sausage into the onions along with the sage and apples. Continue cooking until the apples are just turning soft, about 5 minutes more. Whisk the chicken soup base and water together in a bowl until dissolved. Add the apple cider; stir in the sausage mixture along with the bread cubes until the bread is moist. Pack the stuffing into the prepared baking dish.
- Bake uncovered in the preheated oven until lightly browned and the edges are crisp, about 30 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 54.8 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 3.3 g, Protein 15.8 g, SaturatedFat 7.3 g, Sodium 1424.8 mg, Sugar 10.7 g
PORK WITH APRICOT SAGE STUFFING AND CIDER SAUCE
Make and share this Pork With Apricot Sage Stuffing and Cider Sauce recipe from Food.com.
Provided by Cultural Twist
Categories Pork
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 190°C/Gas 5. Roughly chop 5 slices of the Parma ham and mix with the butter, sage and apricots; set aside. Put the pork steaks, one at a time, into a thick plastic food bag and bash with a rolling pin until their thickness is reduced by half.
- Take two slices of the Parma ham and place on a board, overlapping slightly. Cover with one of the pork steaks and spoon some of the apricot mixture into the middle. Roll up with the ham then cover tightly in a piece of oiled foil. Put on a sturdy baking tray. Repeat with the remaining pork steaks, stuffing mixture and ham.
- Bake the pork in the centre of the oven for 20 minutes, then remove and carefully snip away the foil. Return to the oven for a further 8-10 minutes until the pork is thoroughly cooked. To make the sauce, pour the cider and stock into a saucepan and bring to the boil. Leave to boil for 5-8 minutes or until the liquid has reduced by half.
- Stir in the cream and continue simmering for a few minutes more or until the sauce is thick enough to coat the back of the spoon. Season to taste. Serve the pork rolls with mustard mashed potatoes, the cider sauce and plenty of seasonal vegetables.
Nutrition Facts : Calories 161.8, Fat 15.8, SaturatedFat 9.8, Cholesterol 49.3, Sodium 65.4, Carbohydrate 5.2, Fiber 0.8, Sugar 3.9, Protein 1.1
COUNTRY SAUSAGE AND SAGE DRESSING
Provided by Jasper White
Categories Side Bake Thanksgiving Stuffing/Dressing Sausage Sage Peanut Free Tree Nut Free Soy Free
Yield Serves 10 to 12 as a side dish
Number Of Ingredients 13
Steps:
- 1. The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. (I think this light toasting gives the dressing a better flavor.)
- 2. Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage.
- 3. Add bread cubes, parsley and sage to the bowl.
- 4. In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.
- 5. Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons).
- 6. Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.
SAGE SAUSAGE AND CIDER STUFFING
My family, as far back as I can remember loves stuffing that is moist, full of sage and as my wife calls it, 'mushy.' The layers of flavors in this one passed the family test and is now considered a winner for the holiday season.
Provided by Terry E
Categories Sausage Stuffing and Dressing
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Heat a large skillet over medium-high heat. Cook and stir the sausage in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set the sausage aside in a mixing bowl. Melt the butter and olive oil in the skillet over medium heat; stir in the celery and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir the cooked sausage into the onions along with the sage and apples. Continue cooking until the apples are just turning soft, about 5 minutes more. Whisk the chicken soup base and water together in a bowl until dissolved. Add the apple cider; stir in the sausage mixture along with the bread cubes until the bread is moist. Pack the stuffing into the prepared baking dish.
- Bake uncovered in the preheated oven until lightly browned and the edges are crisp, about 30 minutes.
Nutrition Facts : Calories 478.8 calories, Carbohydrate 54.8 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 3.3 g, Protein 15.8 g, SaturatedFat 7.3 g, Sodium 1424.8 mg, Sugar 10.7 g
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