SAUSAGE, CORNBREAD AND CHERRY STUFFING
Provided by Martina McBride
Categories side-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
- Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
- Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
- Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.
CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING
Provided by Gina Marie Miraglia Eriquez
Categories Side Bake Thanksgiving Stuffing/Dressing Cherry Sausage Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350°F with rack in middle. Generously butter baking dish.
- Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
- Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
- Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
- Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
- In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
- When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.
SAUSAGE AND SOUR-CHERRY STUFFING
Use this "Cooking School" stuffing recipe when making Stuffed Turkey Breast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Toast bread: Heat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.
- Make stuffing: Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with the Stuffed Turkey Breast recipe.
SOURDOUGH AND SAUSAGE STUFFING
Steps:
- Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
- Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
- Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
- Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.
SAUSAGE AND SOUR-CHERRY STUFFING
Steps:
- Toast bread Heat oven to 400°F. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Let stand until cool.
- Make stuffing Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired, before proceeding with Stuffed Turkey Breast recipe (page 156).
SAUSAGE SOURDOUGH STUFFING
Sourdough's tangy chewiness gives this stuffing texture, while sausage makes it hearty and mushrooms and cranberries lend an earthy sweetness. -Jennifer Brazell, Lewiston, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 18 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute., Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160°.
Nutrition Facts : Calories 224 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 539mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
DRIED CHERRY AND ITALIAN SAUSAGE STUFFING
Out of this world. I did a trial run before Christmas and knew I'd never make another stuffing...it's just that good. I ate the leftovers as a main dish and they didn't last long. My guests at Christmas dinner loved it!
Provided by hepcat1
Categories < 4 Hours
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat.
- Cook the celery and onions until translucent; about 5-7 minutes.
- In a large bowl combine the celery and onions with the bread, cherries, sausage, parsley, salt and pepper.
- Add the broth and stir well until combined.
- Loosely stuff the mixture into your turkey just before roasting.
- Cover and bake any unused stuffing in a 325 oven for 1 hour; uncover and bake another 15 minutes.
- NOTE: I baked the whole pan separately and also made it the day before- it still turned out great!
Nutrition Facts : Calories 654.3, Fat 26.2, SaturatedFat 12.2, Cholesterol 54.8, Sodium 1929, Carbohydrate 78.5, Fiber 4.3, Sugar 5.7, Protein 26.2
MIDWEST SAUSAGE AND DRIED CHERRY STUFFING
Make and share this Midwest Sausage and Dried Cherry Stuffing recipe from Food.com.
Provided by Jo in Arlington
Categories Christmas
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, sauté the sausage, until brown.
- Drain grease and transfer to bread bowl.
- In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
- Remove vegetables and place in bowl.
- Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
- Add just enough chicken broth to moisten the bread mixture.
- You do not want it soaking wet.
- If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
- If not, lightly pack stuffing into a large, shallow baking dish.
- If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
- Let turkey rest at least 20 minutes before carving.
- If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
- Cover and bake at 325° for 20 to 30 minutes.
- Uncover and back for an additional 10 minutes.
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
- Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
- Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
DRIED CHERRY & SAUSAGE DRESSING
Apples and dried cherries add a sweet-tart flavor to my homemade stuffing. It makes a holiday dinner one to remember. -Connie Boll, Chilton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 20 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain. , Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.
Nutrition Facts : Calories 204 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 422mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.
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