Sausage Maple Bread Stuffing Food

MAPLE SAUSAGE STUFFING

Steps:

• Preheat the oven to 350 F.
• Cut the baguettes into large cubes.
• Lightly grease a cooking sheet, then place the bread on the sheet.
• Bake the bread until it's dry and slightly golden, about 12 minutes.
• While the bread is baking, work on the sausage mixture.
• In a large pan warm 1 tablespoon of olive oil over medium-high heat and brown maple breakfast sausage.
• Once the sausage is browned, remove sausage from pan, but keep the drippings in the pan. If necessary, add up to another tablespoon of olive oil to the pan.
• Add in the peppers, onions, and celery. Season with 1 tsp salt, and 1/2 tsp ground black pepper and 1 teaspoon of rubbed sage.
• Cook until tender, then add in the garlic.
• Let cook for an additional 30 seconds or so, then turn the heat off.
• Remove the bread from the oven, then toss the cubes into a large mixing bowl.
• Pour in the chicken broth, and let sit for 5 minutes.
• After five minutes, add in the egg, sausage, remaining seasonings, and vegetable mixture.
• Mix until everything is well combined and pour into a well-greased 9x13 casserole pan.
• Bake uncovered for 50-55 minutes, or until the stuffing is a beautiful golden color.

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.

NEW ENGLAND SAUSAGE STUFFING WITH MAPLE CORN BREAD

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl. Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage mixture. Whisk eggs and all remaining ingredients in medium bowl to blend. Mix into stuffing.
• Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

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.