Sage Sausage Dressing Food

CLASSIC SAUSAGE STUFFING

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.

SAGE SAUSAGE DRESSING

Steps:

• Preheat oven to 350°. In a small saucepan, bring wine to a boil. Stir in cherries; remove from the heat. In a small bowl, combine apple and lemon juice; toss to coat. Set aside cherry and apple mixtures., In a Dutch oven, cook sausage over medium heat until no longer pink. Remove from pan with a slotted spoon; drain. In the same pan, saute onion and celery in oil until tender. Add the broth, orange juice and butter; heat until butter is melted., Stir in the stuffing cubes, walnuts, sage, cherry mixture, apple mixture and sausage. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, until lightly browned, 25-30 minutes. If desired, top with additional sliced fresh sage.

SAUSAGE, SAGE & ONION STUFFING

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.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

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.

SAGE SAUSAGE STUFFING {DRESSING}

Steps:

• For the Sausage - Heat a large skillet on medium heat and add the sausage. Using a heat proof spatula, break up the sausage as its cooking so that the pieces are all about the same size.
• Stir the sausage as it cooks. The heat may need to be turned down slightly so that the sausage doesn't turn too brown before its completely cooked through.
• Continue to stir as the sausage cooks until the sausage is thoroughly cooked (about 15 minutes).
• After the sausage is done cooking, turn the heat off and transfer the sausage onto a paper towel-lined plate to drain off any excess grease. Set aside.
• Reheat the same pan that the sausage was cooked in on medium heat and add olive oil.
• For the Celery and Onion - To the pan, add the celery, onions and a couple dashes of pepper. Sauté the celery and onions until they start to turn translucent (about 8 minutes).
• Combining the Cooked Sausage, Celery and Onion - Turn off the heat, and put the sausage back in the skillet and stir all of the ingredients together.
• If Making This Recipe Ahead of Time - This is the point where you can stop if making the dish ahead of time. Add the celery, onions, and sausage to a bowl, cover it, and store in the refrigerator until you're ready to make the stuffing.
• About 15 minutes before you're ready to serve the stuffing; to a medium to large size pot, add butter and 1 cup of broth (reserving 1/2 cup).
• Heat the pan on low to medium heat until the butter melts. Then stir in the sausage, onion, and celery mixture. Then add the stuffing mix and stir together.
• Turn off the heat and cover the pan. Let the stuffing sit with the lid on for about 8 minutes.
• Then check the consistency of the stuffing and if it's not moist enough for your liking, add some or all of the remaining 1/2 cup broth.
• Stir the stuffing and serve warm.

SAGE & SAUSAGE STUFFING

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).

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.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Add bread cubes to baking dish and toast for 10-12 minutes while you cook sausage and vegetables.
• Add sausage to a large skillet on high heat and cook, breaking it apart as you cook, about 4-5 minutes until browned.
• Remove sausage, lower heat to medium and add in butter, salt, pepper, onion and celery.
• Stir and cook for 4-5 minutes until vegetables are softened.
• Turn off the heat and whisk in the chicken broth.
• Whisk in the egg, rosemary and sage until smooth.
• In a large bowl add the toasted cubes of bread, the cooked sausage and the chicken broth mixture and toss to coat.
• Pour mixture into baking dish.
• Bake for 50-55 minutes or until golden brown.

12 AWESOME WAYS TO USE VIENNA SAUSAGE

Steps:

• Pick a few recipes to try
• Tell us your top 1 pick
• Make one and serve them at your family table

OVERNIGHT SAUSAGE AND SAGE STUFFING

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.

COUNTRY SAUSAGE AND SAGE DRESSING

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.

SAUSAGE STUFFING RECIPE

Steps:

• Preheat oven to 200°F and cut French bread into slices and cut slices into cubes. Spread the cubes out on a baking sheet and bake for one hour.
• Preheat the oven to 350°F and grease a 9x13-inch cake pan with butter.
• Cook sausage in a skillet over medium heat until browned. Remove the sausage and put it in a medium bowl; set aside.
• Add the butter to sausage dripping and melt. Once melted, add the diced onions, celery, and minced garlic. Cook for 10 minutes over medium heat or until onions are translucent.
• Add the sausage and herbs to the onions, and remove from the heat stove.
• Place the baked bread cubes in a large bowl and add the sausage and onions and mix to combine.
• Beat the eggs in a separate bowl, then add them to the bread and sausage mixture with the chicken broth and mix well.
• Press the mixture into the prepared baking dish, making sure there are no pieces sticking up or they will dry out during baking.
• Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil and bake an additional 15 minutes.
• Remove from oven and let rest for 5 minutes before serving.

SAUSAGE AND SAGE STUFFING

Steps:

• Preheat the oven to 350 degrees F (convection) and lightly grease a 9x13 baking dish.
• Cut the bread into ½ inch cubes (it ends up being around 12 cups total) and spread evenly across 2 large baking sheets. Transfer to the oven and bake until completely dry and it is beginning to crisp, about 20 minutes. Remove from the oven and set aside.
• Meanwhile, heat a large skillet over medium heat and melt 9 tablespoons of the butter. Add the onion, celery, garlic, thyme, 1 tsp salt and ½ tsp pepper. Cook, stirring often, until the onions and celery are very tender, 8 to 10 minutes. Transfer to a large mixing bowl and set aside.
• Increase the heat in the same skillet to medium-high and add the italian sausage and sage. Cook, breaking up the meat with a wooden spoon, until the sausage is cooked through, about 6 minutes.
• To the sausage, add the remaining 1 tablespoon of butter and toss until coated. Add the wine, stir to combine, and reduce by half, about 2-3 minutes. Add to the large mixing bowl with the onions and celery.
• Add the toasted bread to the mixing bowl and toss until well combined. Add the parsley, dried sage, dried thyme, whisked eggs, chicken broth and the remaining 1 tsp salt and ½ tsp pepper and toss again to combine.
• Pour into the prepared baking dish and bake, uncovered, for about 20-25 minutes, until the bread is browned.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 °F and lightly butter a 3-quart casserole dish.
• Place the stuffing cubes in a large bowl and set aside.
• Melt 2 tablespoons of butter over medium-high heat in a large skillet or pan. Add 1 pound fresh sage sausage and use a wooden spoon to break it up. Cook the sausage through for about 5 minutes.
• Add the cooked sausage and pan drippings to the stuffing cubes.
• Melt the remaining 4 tablespoons of butter in the same skillet and cook 1 medium chopped onion, 2 cored and chopped cooking apples and 1 to 2 chopped ribs of celery with leaves until the vegetables are tender. Add 3 cups of broth and ¼ cup of chopped parsley and bring the mixture to a boil.
• Transfer the vegetable mixture to the bowl with the stuffing cubes and toss well until evenly moistened.
• Stir in ½ a cup of walnuts and 2 large beaten eggs.
• Transfer the dressing mixture to the prepared casserole dish and loosely pack it in.
• Place in the oven and bake uncovered for about 40 minutes. Drizzle with turkey juices or some melted butter and return to the oven for another 20 minutes until crisp and golden on top.
• Serve warm alongside your Thanksgiving dinner.

SAUSAGE STUFFING WITH CARAMELIZED LEEK AND SAGE RECIPE

Steps:

• Cook sausage in large sauté pan over medium heat until browned
• Remove pan from heat and set aside, saving the sausage fat
• Remove sausage with a slotted spoon
• Cut into 1/4-inch pieces
• Set aside
• Place pan back on the stove over medium heat
• Add chopped fennel, carrots, celery, leeks, onion, and garlic
• Sauté about 10 minutes
• In a large mixing bowl, place the sausage, sautéed vegetables, foie gras (if using), raisins, bread cubes, thyme, sage, and fennel seeds to taste
• Thoroughly mix in eggs
• Slowly add just enough chicken stock until mixture is moist
• Add salt and pepper to taste
• Place in a large gratin dish
• Cover with foil and bake for 30 minutes in a preheated 350°F oven
• Uncover and bake until browned

SAGE SAUSAGE DRESSING WITH APPLES AND CRANBERRIES

Steps:

• Cook the sausage in a frying pan until brown, breaking it up into pieces. Add the celery and onions. Cook until tender, about 5 minutes. Add the chicken broth, butter and sage. Cool.
• Tear up the bread into bite size pieces. Put it in a large bowl with the cornbread. Add the cooled sausage mixture. Mix together lightly. Let set a couple of minutes for the chicken broth to absorb. If the dressing still feels to dry add a little additional water. Stir in the apple, cranberries and pecans. Pour dressing into a buttered baking dish.
• Bake at 375 degrees uncovered for 40 minutes. If it starts to dry out on top you can cover it with aluminum foil.