Sausage And Bread Dressing Food

SAUSAGE BREAD DRESSING

Steps:

• Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix., In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture., Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans., Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.

BEST SAUSAGE STUFFING

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.

SAUSAGE BREAD STUFFING

Steps:

• Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate.
• Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon.
• Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.)
• Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.

SAUSAGE DRESSING

Steps:

• In a large skillet, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer sausage mixture to a greased 5-qt. slow cooker., Stir in broth, eggs, melted butter, sage and pepper. Add remaining ingredients; mix lightly to combine., Cook, covered, on low until a thermometer inserted in center reads 165°, 3-4 hours, stirring once.

SAUSAGE BREAD DRESSING

Steps:

• Sautee Butter, celery, and Onion.
• Fry sausage until done and drain off fat.
• Cook seasoning mix from stove top stuffing as directed on box.
• Empty bread crumbs from stuffing mix in large bowl.
• Add to bread crumbs, cooked sausage, sauteed onions and celery.
• Stir in Seasoning mix until well mixed, but not mushy.
• Bake for 25 minutes at 350 degrees or stuff in turkey as desired.

SAUSAGE AND HERB STUFFING

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.

SUPER MOIST SAUSAGE AND BREAD STUFFING

Steps:

• Preheat oven to 375 degrees.
• Brown sausage in 12-inch nonstick skillet over medium heat, stirring frequently, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until tender. Remove sausage and onion; set aside.
• Stir in remaining ingredients except bread into same skillet; stir in bread.
• Evenly spread bread mixture in 13 x 9-inch baking dish, then lightly press. Bake 30 minutes or until golden and heated through.

SAUSAGE AND BREAD DRESSING

Steps:

• Skin sausage. Heat a 12-inch sauté pan with oil, over medium high heat. Crumble in meat. Cook stirring often till a fond develops on the bottom of the pan, the sausage may stick a little. Deglaze with a few tablespoons water.
• Cook the meat, stirring occasionally, still, over medium-high heat, until it gets quite brown, it may need to be deglazed, a second time. Remove from heat, retrieving sausage with a slotted spoon, reserving rendered fat in pan, there may only be a little, that is okay, it isn't necessary to add more.
• Put back over medium-high heat. Add onions and celery and sprinkle with salt.
• Cook until the onion turns a light shade of gold, if the bottom of the pan is dark, deglaze with a few more spoons of water. Make sure to evaporate liquids, then keep sautéing as needed. Stir in the garlic powder, sage, and liberal grinds of black pepper.
• Stir till fragrant, then add sausage, with drippings, back to pan, add wine and deglaze thoroughly, make sure that liquid gets fully evaporated, the fat will sizzle in the bottom of the pan. Add the chicken broth, bring just to the simmer and remove from heat.
• Taste the mixture, add salt if nessecary. Stir in the bread. Turn until thoroughly but lightly moistened, more liquid is not required.
• Put the mixture into an ungreased (or lightly greased), 9x13 or 9x12 inch baking dish and set into the middle level or upper-middle level of a preheated 400 degree oven for 20-25 minutes. Serve immediately.

JOANIE'S SAUSAGE BREAD STUFFING

Steps:

• In a large skillet over medium heat, melt the butter.
• Add the sausage, onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt.
• Saute, until the sausage is no longer pink and onion is soft, 5 to 7 minutes.
• Do not drain.
• Remove from the heat.
• In a large bowl, toss the sauteed vegetables with the bread cubes and cranberries/cherries.
• Season with pepper.
• Pour it over the stuffing, along with the broth, and toss to coat.
• The stuffing should just barely hold together when mounded on a spoon.
• Preheat oven to 375 degrees F.
• Stuff the bird, or, if baking some or all of the stuffing in a casserole.
• Bake it covered until heated through, 45 minutes to 1 hour.
• For a crunchy top, uncover it for the last 15 minutes of baking.
• Makes 14 cups.
• Serving size= 1 cup.

SAUSAGE, CHEESE, BREAD STUFFING

Steps:

• Take the sausage out of the casing and brown with garlic and onion.
• Mix it into the rest of the ingredients.
• Add water or chicken broth to make it moist. If you make it outside of the turkey make sure it is very moist. It comes out good like that also.

BREAD DRESSING FOR TURKEY

Steps:

• Sauté onion and celery in the butter until tender.
• Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl.
• Stir in broth until well moistened.
• Bake in a greased foil-covered shallow baking dish at 325° for about 35 to 45 minutes.
• Take the cover off the last 5 minutes to brown.