EASY SAUSAGE AND HERB STUFFING
Make and share this Easy Sausage and Herb Stuffing recipe from Food.com.
Provided by AmyZoe
Categories < 4 Hours
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 580.8, Fat 34.7, SaturatedFat 13, Cholesterol 70.8, Sodium 1564.7, Carbohydrate 49.7, Fiber 6.8, Sugar 5.9, Protein 18.7
HERB-SAUSAGE STUFFING
Serve a side dish they won't soon forget with our Herb-Sausage Stuffing recipe. Herb-Sausage Stuffing is the perfect savory way to complete your menu.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 55m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 390 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 8 g, Protein 6 g
SAUSAGE AND HERB STUFFING
Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn't have to be made that way. There's nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don't get stuffed. Try this recipe instead of all that bread!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
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 & HERB STUFFING
A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.
Provided by Jennifer Segal
Categories Holidays
Yield 8-10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 467, Fat 28 grams, Carbohydrate 40 grams, Protein 15 grams, SaturatedFat 10 grams, Sugar 5 grams, Fiber 6 grams, Sodium 1,063 mg, Cholesterol 57 mg
SAUSAGE AND HERB STUFFING
Sausage and Herb Stuffing is a flavorful holiday dish, buttery and soft inside and crisp on the outside with sausage, rosemary, and sage.
Provided by Sabrina Snyder
Categories Side Dish
Time 1h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 273 kcal, Carbohydrate 23 g, Protein 11 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 53 mg, Sodium 761 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SAUSAGE HERB STUFFING
Sausage & Herb Stuffing Recipe is FULLY STUFFED with so much flavour, and perfect for serving as a Thanksgiving side with gravy!
Provided by Karina
Categories Sides
Time 1h5m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 374 kcal, Carbohydrate 28 g, Protein 14 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 438 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SAUSAGE AND HERB STUFFING
If you're looking for a stuffing to cook separate from the bird, adding sausage and herbs will make it flavorful all on its own.
Categories sausage stuffing thanksgiving stuffing herb stuffing casserole holiday recipes dressing
Time 35m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 432 calories
CLASSIC SAUSAGE STUFFING
This Herb and Sausage Stuffing is a beloved classic side dish for Thanksgiving or Christmas!
Provided by The Chunky Chef
Categories Side Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees. Butter or grease a 3 quart baking dish (I use a 9x13" dish) and set aside.
Nutrition Facts : Calories 324 kcal, Carbohydrate 21 g, Protein 12 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 79 mg, Sodium 668 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SAUSAGE-HERB DRESSING
To make time for last-minute Thanksgiving essentials, I prep the sausage part of this recipe a day or two ahead of time, then finish the dressing in my slow cooker on the big day. It has stood the test two years running! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
SLOW COOKER SAUSAGE HERB STUFFING
This classic sausage herb stuffing is full of an amazing mixture of flavors! The spices used in this are the star of the show and it will be a side dish that everyone goes crazy over!
Provided by Alyssa Rivers
Categories Side Dish
Time 4h15m
Number Of Ingredients 13
Steps:
- To prepare the bread crumbs, Cut into 1-inch pieces and stale them overnight. You can also toast them in the oven at 350 degrees for 10-12 minutes until they are lightly golden.
- In a medium-sized skillet, cook and crumble the Italian sausage until no longer pink. Prepare your slow cooker by spraying it with nonstick cooking spray.
- In a large bowl toss bread crumbs, sausage, onion, carrot, celery, basil, sage, salt, pepper, and butter until combined. Add to slow cooker and pour the chicken broth on the top. Cook on low for 3-4 hours or until vegetables are tender.
- Garnish with fresh parsley and dried cranberries if desired.
Nutrition Facts : Calories 460 kcal, Carbohydrate 32 g, Protein 15 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 73 mg, Sodium 1148 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SAUSAGE AND HERB STUFFING
Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.
Provided by Ina Garten
Categories side-dish
Time 1h22m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
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- Cube the stale bread. If you do not have any stale and dried out bread, use fresh bread and bake in the oven to dry out before using. Place on a half sheet pan to bake for about 15 minutes at 350 degrees Fahrenheit.
- Using a skillet brown the sausage, breaking it up into small pieces while cooking. Add the onion, celery, garlic, and sage. Cook, stirring frequently until the vegetables are soft and tender.
- Mix the chicken stock, eggs, salt, pepper, and parsley in a large bowl. Add the bread and sausage mixture. Add the dried fruit if desired. Combine using a spoon or your hand.
GRANDMA'S SAUSAGE HERB STUFFING | THE RECIPE CRITIC
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- Preheat the oven to 350 degrees. Butter a 9x13 inch pan and set aside. Place the bread on a baking sheet and toast until lightly brown and crisp about 10-12 minutes. Remove and set aside.
- In a medium size skillet over medium high heat, cook and crumble the sausage. Remove and set aside. Add 3 Tablespoons of butter and add celery, carrot, and onion. Sauté until almost tender.
- In a large bowl add the bread cubes, vegetable mix, thyme, parsley, and dried cranberries. Add the chicken broth stirring the ingredients until the bread is moist.
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- Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.
- In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.
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- In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
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