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.
ITALIAN SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g
SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.
Provided by Elizabeth Ryan
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Cook sausage. Drain.
- Melt margarine. Add enough to sausage drippings to make 1 cup.
- Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
- Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g
SAUSAGE STUFFING
Provided by Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 7
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.;
SAUSAGE STUFFING
Provided by Food Network
Time 40m
Yield enough stuffing for a 10- to 15-pound bird
Number Of Ingredients 9
Steps:
- In a large frying pan, melt the butter over medium-high heat. Saute the onions and celery for 5 minutes. Next, add the sausage and cook until browned, about 10 more minutes, stirring frequently. Meanwhile, break up the bread slices by hand into medium-small pieces into a large bowl. Add the seasonings and mix well. Then add the cooked vegetables and sausage and mix again. Finally, add the turkey stock and mix well. There will be enough stuffing for a 10- to 15-pound bird and an 8- by 8-inch pan.
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
TRADITIONAL SAUSAGE STUFFING
Recipe provided by Johnsonville® Sausage
Provided by Taste of Home
Time 1h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.
Nutrition Facts :
SAUSAGE STUFFING
This is the sausage stuffing that my family has made for years only adapted for my sage loving husband. If you aren't a real fan of sage then use regular instead of sage sausage and only use 1 tsp chopped fresh sage and 1 tsp chopped fresh poultry seasonings. If you like summer squash and zucchini it is a wonderful addition.
Provided by SLColman
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 142.1, Fat 11.7, SaturatedFat 6.7, Cholesterol 80.1, Sodium 186.5, Carbohydrate 6, Fiber 0.9, Sugar 2.7, Protein 4
SAUSAGE STUFFING
Make and share this Sausage Stuffing recipe from Food.com.
Provided by ChefCrittersMom
Categories For Large Groups
Time 1h35m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Saute sausage in a large skillet over medioum-high heat until cooked through, crumbling sausage.
- Preheat oven to 350°F.
- Transfer sausage with a slotted spoon to a large bowl.
- Discard sausage fat in pan.
- Add butter, onions, and celery to skillet and suate until tender, about 10 to 15 minutes.
- Add to sausage, along with herbs and croutons.
- Mix to cobine.
- In a medium bowl, combine allspice, maple syrupcherries, pecans and chicken stock.
- Add to crouton mixture. The mixture should be moist but not soggy. Add more chicken stock, if necessary.
- Transfer stuffing to a baking dish and cover with foil.
- Bake for 1 hour. Uncover and bake for another 20 minutes, or until th etop is golden.
Nutrition Facts : Calories 239.6, Fat 15.2, SaturatedFat 5.6, Cholesterol 26.3, Sodium 369.1, Carbohydrate 18.7, Fiber 2.2, Sugar 5.6, Protein 8.3
SAUSAGE-STUFFING CASSEROLE
I developed this recipe, it is really a wonderful moist casserole. Adjust the jalapeno peppers and the cayenne pepper (if using) to taste. To save time you can prepare the stuffing mixture and/or cook the sausages up to a day in advance, the remainder of the recipe is very easy, just layer and bake! Do not add any salt to any part of this recipe as the sausage meat, soups and stuffing mix already has salt added. If desired the sausage meat can be replaced with cooked diced chicken or turkey.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 13 x 9-inch casserole dish.
- For the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
- Season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
- Add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
- Add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
- After 10 minutes toss again with a fork.
- Layer half of the stuffing mix into the bottom of the buttered baking dish.
- Then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
- In a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
- Sprinkle/top with remaining half of the stuffing mixture.
- Sprinkle with grated Parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
- Bake uncovered for about 1 hour or until the middle is set.
APPLE SAUSAGE STUFFING
The smell of this stuffing being prepared is heavenly. It is a fight to keep the family from "sampling it" until it is all gone! This stuffing is cooked in a 9x13 pan - not inside the turkey.
Provided by DawnaR
Categories Apple
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Broth Mixture- Combine gravy mix, melted butter& broth.
- Bring to a boil in a saucepan over medium heat until slightly thickened.
- Stuffing Mixture- In a large skillet fry sausage and bacon until almost crisp then remove to a large bowl.
- Discard all but 2 tbl of the bacon drippings; add onion, celery, mushrooms, apples, parsley& herbs.
- Sauté mixture for 5 minutes.
- Mix in stuffing cubes.
- Add to the bowl with bacon& sausage.
- Pour broth mixture over ingredients.
- Mix well.
- Season to taste with salt& pepper.
- Place stuffing into 9x13 pan, cover with foil and heat in 350F oven for 30 to 45 minutes until hot.
Nutrition Facts : Calories 580.8, Fat 47.8, SaturatedFat 17.4, Cholesterol 102.9, Sodium 1177, Carbohydrate 19.8, Fiber 3.6, Sugar 9.5, Protein 18.8
SAUSAGE AND APPLE STUFFING
I got this recipe from my sister in law a few years ago and it is now the only stuffing I make. We all enjoy it very much.
Provided by ANTLALA
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
- Preheat oven to 325 degrees F (165 degrees C).
- Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
- Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.
Nutrition Facts : Calories 221 calories, Carbohydrate 25.9 g, Cholesterol 18.2 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 589.7 mg, Sugar 5.4 g
SAUSAGE STUFFING
Make and share this Sausage Stuffing recipe from Food.com.
Provided by BothFex
Categories Thanksgiving
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage, remove from pan.
- Add butter to pan drippings and saute celery and onion till soft.
- Combine sausage, onion, celery, herbs, and bread cubes in a bowl and add broth till stuffing is moistened.
- Stuff bird or fill casserole dish (if baking in dish bake covered at 325* for 40-45 minutes).
- Recipe doubles well, in fact, I usually double it- we love stuffing!
Nutrition Facts : Calories 247.2, Fat 12.7, SaturatedFat 5, Cholesterol 24.1, Sodium 594.9, Carbohydrate 25.2, Fiber 1.3, Sugar 2.2, Protein 7.6
SAUSAGE STUFFING
Provided by Thomas R. Fox
Categories Herb Onion Pork Side Bake Thanksgiving Stuffing/Dressing Fall Chestnut Parsley Bon Appétit California
Yield Serves 6
Number Of Ingredients 9
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add sausage and onion. Cook until sausage is cooked through, about 12 minutes. Remove from heat. Mix in remaining ingredients. Season with salt and pepper.
EASIEST SAUSAGE STUFFING
This hack on boxed stuffing is so easy but so good that your guests will think you made it from scratch! Ground sausage with sage adds an especially nice flavor, but you can make this with any mild ground breakfast sausage.
Provided by fabeveryday
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
- Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 34.7 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 11.9 g, Sodium 1267.2 mg, Sugar 4.4 g
ITALIAN SAUSAGE AND BREAD STUFFING
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Thanksgiving Side Stuffing/Dressing Sausage Bread Pork Parmesan Bake Christmas Fall Winter Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter baking dish.
- Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
- Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
- Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
- About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
- Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
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