Sausage And Grape Stuffing 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.

MAKE-AHEAD SAUSAGE STUFFING

Steps:

• Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Melt 5 tablespoons of the remaining butter in the skillet. Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes. Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat.
• Let the bread-sausage mixture cool to room temperature. Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks.
• To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts. Whisk the eggs and parsley together in a large bowl. Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss. Add the stock-butter mixture, and toss to combine. Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter. Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour. Uncover and continue to bake until golden brown on top, about 20 minutes more. Serve warm.

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.

2 IN 1 GRAVY AND SAUSAGE-STUFFED STUFFING

Steps:

• Heat a large skillet over medium heat and drop dime-sized dollops of sausage into the pan. Cook until golden brown, approximately 12 to 15 minutes. Remove from the pan to a plate and set aside.
• After removing sausage add a 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to create a roux, and cook for approximately 3 to 4 minutes. Slowly add the chicken stock, stirring while you pour and let simmer, stirring frequently, until it thickens, approximately 6 to 8 minutes.
• In a separate saucepan heat 2 cups of canola oil on medium-high heat until it reaches 350 degrees F.
• In a large bowl combine the stuffing, parsley, thyme, and scallions and mix together. Take quarter-sized or 1 tablespoon of stuffing mix and wrap it around the individual sausage balls. Cover the sausage completely and set aside
• Once all of the sausage balls have been coated in stuffing, dredge them in the remaining 1/2 cup of flour. When all the balls are lightly coated in flour, carefully drop them into the hot oil and fry until golden brown, about 2 to 3 minutes. Remove them from the oil, to a paper towel lined plate to drain. Once all of the balls have been fried and drained turn off the heat to the gravy and add the fried sausage stuffing balls. Stir gently to coat the balls with the gravy and transfer to a serving bowl or platter. Garnish with chopped parsley and serve.

ROASTED SAUSAGES WITH GRAPES AND ONIONS

Steps:

• Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
• After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
• Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
• Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
• Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

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.

STICKY PAN-ROASTED SAUSAGES WITH GRAPES

Steps:

• Heat the olive oil in a large frying pan set over a medium heat, tip in the sausages, then cook for 10 mins, turning every so often. Stir in the onions, then leave to cook for 5 mins more until the sausages are browned and the onions softened.
• Tip in the garlic, fennel seeds and grapes and cook for 5 more mins, stirring often, until the grapes are starting to soften. Pour over the vinegar and swirl around the pan. Cook for a few mins more until the onions are sticky and the sausages cooked through. Serve with soft polenta or mashed potato.

SAUSAGE STUFFING

Steps:

• Cook sausage. Drain.
• Melt margarine. Add enough to sausage drippings to make 1 cup.
• Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
• Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.

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.

SAUSAGE AND GRAPE STUFFING

Steps:

• Warm a 12-inch skillet over medium-high heat until hot. Add sausage and cook until browned, 10 minutes, stirring.
• to break it up. With slotted spoon, transfer sausage to a large bowl. Spoon drippings into a cup and reserve.
• In the same skillet, sauté the onions in 1 tablespoons sausage drippings over medium heat until tender and golden, 10 minutes, stirring occasionally. Add onions to bowl with sausage.
• Preheat oven to 325ºF. In the same skillet, heat another 1 tablespoons drippings (discard the rest). Add celery and ¼ cup water and cook until celery is tender, 10 minutes, stirring occasionally. Stir in another 2½ cups water and bring to a boil. Pour celery mixture over sausage mixture in bowl. Stir in stuffing mix and grapes; toss to mix well.
• Spoon stuffing into 9" x 13" glass baking dish; cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer, or until heated through and lightly browned on top.
• Each serving: About 323 calories, 11g protein, 40g carbohydrate, 12g fat (4g saturated), 4g fiber, 28mg cholesterol, 746mg sodium.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
• Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

GRAPE LEAVES STUFFED WITH LAMB AND RICE SAUSAGE

Steps:

• Working in batches according to the size of your space, lay the grape leaves, smooth side down and with the stem end facing you, on a work surface, and trim off the stems with a sharp paring knife or scissors. Place about 1 tablespoon of the stuffing in the center of each leaf. Fold each side of the bottom up over the stuffing, roll up the leaf a half turn, and then fold the sides in toward the center. Continue rolling to the top to make a tight, neat cylinder. Pack the rolled leaves in a large pot, tucking them together to make a tight layer, or two, depending on the size of the pot. It's okay to have two layers, as long as they are tightly packed.
• Place a plate that will fit inside the pot over the leaves to keep them from floating up, and pour in water just to cover. Bring to a boil over high heat, cover the pot, and cook for 10 minutes. Remove from the heat and let cool, still covered, until no longer steaming, about 20 minutes. Pour off the water, pressing down on the plate to drain thoroughly and keep the leaf packets intact. Set the pot aside until the packets are completely cool. Carefully transfer the leaf packets to a platter, cover, and chill, preferably overnight, to firm and intensify the flavor.
• To serve, arrange the lemon slices across the top and pour the olive oil over all. Serve chilled or at room temperature.