Sausage Sage Onion Stuffing Food

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.

BEST-EVER SAUSAGE, APPLE AND SAGE STUFFING

Steps:

• Preheat oven to 375 degrees F. Lightly coat a large baking dish with cooking spray.
• In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage, salt and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
• Remove from heat. Stir in broth and egg. Add stuffing mix and stir to combine.
• Pour into prepared baking dish and cover with foil. Bake for 15 minutes. Remove foil and bake uncovered until crisp, 15 to 20 minutes more.
• Enjoy!

HOMEMADE SAGE AND ONION STUFFING WITH SAUSAGE MEAT

Steps:

• Tear the bread into pieces and whizz around in a food processor until it forms breadcrumbs. Transfer to a mixing bowl. See note 1.
• Chop the onion in a food processor until it is very finely chopped (approximately the size of rice grains). Add to the breadcrumbs in the mixing bowl. See note 1.
• Slit the skins of the sausages and remove the meat. Add to the mixing bowl.
• Add the dried sage and parsley to the mixing bowl. See note 2.
• Mix thoughly to combine all the ingredients together.
• Use half of the mixture to stuff one chicken before roasting. Form the remainder into balls and freeze for later use. See note 3.

SAUSAGE STUFFING

Steps:

• In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a large bowl, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Spoon mixture into a 9x13 inch baking dish; cover. Bake at 350 degrees F for 45 minutes.;

SAGE, ONION AND SAUSAGE STUFFING BALLS

Steps:

• Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.
• Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.
• If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. If preferred transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). (The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.)
• When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
• Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).

SAUSAGE STUFFING

Steps:

• Add onions, celery, mushrooms, sage, poultry seasoning, 1 stick of butter and chicken stock to a pot. Bring to a boil then reduce heat and simmer until vegetables are tender. Allow to cool.
• In a large bowl combine stuffing mix, browned sausage, and all of the vegetables but not all of the stock. Mix lightly. Add the eggs and continue to add the stock until the stuffing comes together.
• Lightly spray a large oven proof bowl with cooking spray. Loosely spoon the stuffing into the bowl, do not pack in tightly. Dot the top with the remaining 2 tbs of butter.
• Bake at 350 (or whatever temp your other items need to cook at) for 1 hour or until the stuffing reaches an internal temperature of 180 and the top is lightly browned and slightly crisp. If you prefer a moister stuffing then cover with foil for the majority of the cooking and leave uncovered for the last 30 minutes.

SLOW COOKER SAGE AND ONION STUFFING

Steps:

• Melt butter in a skillet over medium heat. Cook onion until softened, 3 to 5 minutes. Add sausage; cook and stir until browned, about 5 minutes.
• Whisk chicken broth, eggs, and sage together in a bowl.
• Place bread cubes in a slow cooker. Add sausage mixture and toss. Pour in broth mixture. Add raw celery and toss together.
• Cook on Low until flavors combine, about 4 hours.

APRICOT & SAUSAGE STUFFING

Steps:

• Peel and roughly chop the onions, wash the sage leaves in warm water.
• Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
• Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time's up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
• Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
• Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
• Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.

SAGE AND ONION STUFFING

Steps:

• Dice onions.
• Put them in a pan with just enough water to cover them and parboil.
• Chop the fesh sage finely, if using.
• Drain the onions.
• Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
• Melt butter, add to stuffing, and season to taste.
• Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.

SAUSAGE STUFFING WITH CARAMELIZED LEEK AND SAGE RECIPE

Steps:

• Cook sausage in large sauté pan over medium heat until browned
• Remove pan from heat and set aside, saving the sausage fat
• Remove sausage with a slotted spoon
• Cut into 1/4-inch pieces
• Set aside
• Place pan back on the stove over medium heat
• Add chopped fennel, carrots, celery, leeks, onion, and garlic
• Sauté about 10 minutes
• In a large mixing bowl, place the sausage, sautéed vegetables, foie gras (if using), raisins, bread cubes, thyme, sage, and fennel seeds to taste
• Thoroughly mix in eggs
• Slowly add just enough chicken stock until mixture is moist
• Add salt and pepper to taste
• Place in a large gratin dish
• Cover with foil and bake for 30 minutes in a preheated 350°F oven
• Uncover and bake until browned

SAGE AND ONION STUFFING

Steps:

• Sweat the onion in the oil, until soft but not coloured
• Mix together the onion, sage and breadcrumbs and season well.
• Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
• If making stuffing balls, cook in a roasting tin for 30 minutes.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

SAUSAGE, SAGE AND APPLE STUFFING

Steps:

• Set a large pan over a medium heat. Add the butter and, when it's bubbling, add the onion(s) and garlic. Cook gently, stirring regularly, until the onions are soft and sweet, then add the apple and cook for 5 minutes. Remove the pan and allow to cool.
• Put the liver(s) on a clean board and chop fairly finely using a large knife. In a large bowl mix the sausagemeat with the chopped liver, the cooled onions and apple and the breadcrumbs, as well as the spices, herbs, lemon zest and some salt and pepper - not forgetting the brandy! Mix well so everything's combined.
• Heat the oven to 180°C fan/gas 6. Fill the tin and smooth the top (don't press down too much), then bake for 30-35 minutes until cooked through.

SAUSAGE AND SAGE STUFFING

Steps:

• Preheat the oven to 350 degrees F (convection) and lightly grease a 9x13 baking dish.
• Cut the bread into ½ inch cubes (it ends up being around 12 cups total) and spread evenly across 2 large baking sheets. Transfer to the oven and bake until completely dry and it is beginning to crisp, about 20 minutes. Remove from the oven and set aside.
• Meanwhile, heat a large skillet over medium heat and melt 9 tablespoons of the butter. Add the onion, celery, garlic, thyme, 1 tsp salt and ½ tsp pepper. Cook, stirring often, until the onions and celery are very tender, 8 to 10 minutes. Transfer to a large mixing bowl and set aside.
• Increase the heat in the same skillet to medium-high and add the italian sausage and sage. Cook, breaking up the meat with a wooden spoon, until the sausage is cooked through, about 6 minutes.
• To the sausage, add the remaining 1 tablespoon of butter and toss until coated. Add the wine, stir to combine, and reduce by half, about 2-3 minutes. Add to the large mixing bowl with the onions and celery.
• Add the toasted bread to the mixing bowl and toss until well combined. Add the parsley, dried sage, dried thyme, whisked eggs, chicken broth and the remaining 1 tsp salt and ½ tsp pepper and toss again to combine.
• Pour into the prepared baking dish and bake, uncovered, for about 20-25 minutes, until the bread is browned.

OVERNIGHT SAUSAGE AND SAGE STUFFING

Steps:

• Spray a 9x13 baking dish (or any 3 quart casserole dish) with nonstick cooking spray.
• Heat a large skillet over medium heat. Add butter and when butter is melted, add celery, onion, leeks, apple, sage, parsley, and 1/2 teaspoon salt. Cook, stirring frequently, until celery and onion are soft, 8 to 10 minutes.
• Add sausage and cook, breaking it apart, until cooked all the way through, 8 to 10 minutes more.
• Transfer sausage and vegetables to a large mixing bowl. Let cool slightly.
• In a medium mixing bowl, whisk together eggs and 1/2 teaspoon salt until smooth. Slowly add in stock while whisking so that everything is evenly combined.
• Pour stock mixture over sausage and vegetables. Add bread cubes on top.
• Gently fold everything together until most of the stock mixture has been absorbed by the bread cubes (this may take a few minutes of stirring / folding).
• Transfer stuffing to prepared baking dish. Cover tightly with foil.
• Refrigerate overnight (or for about 8 hours).
• When ready to bake, let stuffing come to room temperature.
• Preheat oven to 350°F / 177°C.
• Bake stuffing, covered, for 40 minutes.
• Remove foil and continue baking until stuffing is golden brown on top, about 30 minutes more.