Sausage And Herb Stuffing Food

EASY SAUSAGE & HERB STUFFING

Steps:

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
• Place the stuffing cubes in a large mixing bowl.
• In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
• In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
• Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
• Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
• Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

SAUSAGE HERB STUFFING

Steps:

• Preheat the oven to 350°F (175°C).
• Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages 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.
• In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
• Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
• Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

HERB-SAUSAGE STUFFING

Steps:

• Heat oven to 350°F.
• Melt butter in large skillet on medium heat. Add sausage, onions and celery; cook 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.
• Spoon sausage mixture into large bowl. Add stuffing mix, apricots, parsley and sage; mix lightly.
• Whisk eggs and chicken broth until blended. Add to stuffing mixture; mix lightly.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 30 min. or until heated through, uncovering for the last 10 min.

SAUSAGE AND HERB STUFFING

Steps:

• Lightly butter a 9x13-inch baking dish. Preheat oven to 350 degrees F.
• In a large skillet over medium heat, cook the sausage, stirring frequently, until sausage is cooked through. Remove to paper towels to drain. Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5 to 7 minutes.
• In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the vegetables with the butter and the drained sausage. Stir in chicken broth until well moistened, but not mushy. Pack gently into the prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and broil for about 3 to 4 minutes, or just until browned on top.

CLASSIC SAUSAGE AND HERB THANKSGIVING STUFFING RECIPE

Steps:

• Cut bread into cubes and spread out on baking trays.
• Bake at 350F for 5 to 10 minutes until toasted, then set aside.
• Cook ground pork and garlic, salt, pepper and oregano together.
• Add onions and cook until tender.
• Add celery and remaining herbs. Cook for 2 minutes.
• Combine bread cubes and meat mixture in a large baking dish or roaster. If you are making this a head of time, cover the stuffing and place in the fridge. Do not add any liquid until ready to bake. If your baking right away continue to the next step.
• Pour in melted butter and chicken stock.
• Cover and bake at 350F for 45 to 60 minutes.

HERB SAUSAGE STUFFING

Steps:

• Set the oven rack to the lower and upper-middle position. Preheat to 350ºF (177ºC).
• Slice the bread into ¾-inch cubes and then spread in a single layer on two large sheet pans. There should be about 16 cups of cubes.
• Toast the cubes in the oven until the edges are dry and crisp, about 10 minutes, gently stirring after 5 minutes. Allow to completely cool on the sheet pan while cooking the rest of the stuffing. The bread will completely dry out.
• Heat a large 12-inch skillet over medium heat. Add 1 tablespoon butter. Once hot, add the sausage. Brown the surface and break into smaller pieces. Cook until no longer pink, about 7 to 8 minutes. Transfer to a large bowl.
• Melt 2 tablespoons butter in the pan, then add in the onions, celery, and apples. Saute until the vegetables and apples are tender, 7 to 8 minutes. Add garlic, saute until fragrant, 30 seconds. Add sage, rosemary, thyme, salt, and pepper, stir and cook for 30 seconds. Transfer mixture to the bowl with the sausage.
• Stir in the cranberries and chopped walnuts. Gently stir in 12 cups of toasted bread cubes. There will be extra bread to use as desired.
• In a medium bowl, whisk together eggs and chicken stock. Pour the liquid evenly over the bread, gently stir to combine. Allow soaking for 5 minutes.
• Set the oven rack to the middle position. Grease a 9x13-inch pan with vegetable oil, softened butter, or cooking spray. Evenly spread the mixture into the pan. Sprinkle more cranberries, chopped pecans, and herbs on top if desired.
• Bake uncovered for 20 minutes. Loosely cover and bake until the internal temperature reaches at least 144ºF (62ºC), about 10 to 15 minutes. Serve the stuffing warm.

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.

EASY SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350. Grease a 9x13 inch baking dish with butter.
• Place the stuffing cubes in a large mixing bowl.
• In a large saute pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft.
• Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.
• In the same pan, cook the sausage over medium heat for 8 to 10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4 inch). Add the browned sausage and fat to the bread cubes and vegetables.
• Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65 to 75 minutes, uncovered, until deeply golden and crisp on top.

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.

SAUSAGE AND HERB STUFFING

Steps:

• Heat oven to 400 degrees F. Oil a 3-quart baking dish. Place the bread on a rimmed baking sheet and bake until lightly golden brown, 15 to 20 minutes. Transfer the bread to a large bowl.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Transfer the sausage to a medium bowl.
• Return the skillet to medium heat. Add the onions, remaining 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden brown, 15 to 20 minutes.
• Return the sausage to the skillet along with the sage and cook, stirring, for 3 minutes. Remove from heat, then stir in the parsley.
• Pour the broth over the toasted bread and toss until nearly absorbed. Add the sausage-onion mixture and mix to combine. Transfer to the prepared baking dish and bake until golden brown and crisp, 12 to 15 minutes.

SAUSAGE-HERB DRESSING

Steps:

• In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.

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.

CORN AND HERB-BREAD SAUSAGE STUFFING

Steps:

• Preheat oven to 350°F. Butter 13x9x2 glass baking dish. Sauté first 3 ingredients in heavy large skillet over medium-high heat until sausage is brown and vegetables are tender, breaking up sausage with fork, about 15 minutes. Drain off fat. Transfer sausage mixture to large bowl. Add both stuffing mixes, poultry seasoning, sage and pepper and toss until well blended. Gradually mix in broth.
• Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer.