Skillet Sausage Stuffing Food

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BEST SAUSAGE STUFFING



Best Sausage Stuffing image

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

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

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

SKILLET SAUSAGE STUFFING



Skillet Sausage Stuffing image

To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
1-1/4 cups chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 large garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon rubbed sage
1 package (6 ounces) stuffing mix

Steps:

  • In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

SKILLET SAUSAGE AND CORNBREAD DRESSING



Skillet Sausage and Cornbread Dressing image

Save space in the oven on the big day with this easy cornbread dressing. I start with a make-ahead buttermilk cornbread that has an extra depth of flavor, thanks to a dash of Dijon. A half hour before everyone sits down to the table, I saute some spicy sausage with Dijon mustard, vegetables, chestnuts and fresh herbs. After folding in the cornbread, the dish goes straight into a serving bowl -- leaving plenty of room for the other sides in the oven.

Provided by Geoffrey Zakarian

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 28

Unsalted butter, for the pan
1 cup cornmeal
1 cup all-purpose flour
2/3 cup granulated sugar
3 1/2 teaspoons baking powder
2 teaspoons kosher salt
1/2 cup buttermilk
1/2 cup whole milk
1/3 cup canola oil
2 tablespoons Dijon mustard
1 large egg, beaten
1 pound bulk spicy pork sausage
2 tablespoons onion powder
1 tablespoon garlic powder
2 teaspoons ground fennel seed
1 teaspoon celery salt
Kosher salt and freshly ground black pepper
1 cup chopped carrot
1 cup chopped celery
1 cup peeled, roasted chestnuts, chopped
1 cup chopped fennel
1 cup chopped Spanish onion
2 tablespoons minced garlic
1 tablespoon minced fresh sage leaves
1/2 cup white wine
2 cups chicken stock or low-sodium chicken broth
1/4 cup Dijon mustard
2 teaspoons chopped fresh parsley

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
  • Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature.
  • For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
  • Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
  • Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
  • Transfer the stuffing to a serving bowl and garnish with the parsley.

CLASSIC SAUSAGE STUFFING



Classic Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 stick unsalted butter, plus more for the dish
1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups stale 1/2-inch country white bread cubes (about 2 pounds)

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.

SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS



Skillet Stuffing With Italian Sausage and Wild Mushrooms image

Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.

Provided by Anna Stockwell

Categories     Thanksgiving     Side     Stuffing/Dressing     Sage     Sausage     Mushroom     Quick & Easy     White Wine     Parmesan

Yield 8 servings

Number Of Ingredients 13

2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot or sweet Italian sausage, casings removed
1 medium onion, chopped
8 ounces wild mushrooms, cut into large pieces
2 tablespoons finely chopped sage
1 cup dry white wine
2 large eggs
1 1/4 cups low-sodium chicken broth
1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)
1 tablespoon Dijon mustard
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
  • Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
  • Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
  • Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

EASIEST SAUSAGE STUFFING



Easiest Sausage Stuffing image

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

1 (16 ounce) package ground breakfast sausage
1 cup chopped celery
1 cup chopped onion
3 cups water
½ cup butter
2 (6 ounce) packages dry bread stuffing mix

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

SAUSAGE SKILLET SUPPER



Sausage Skillet Supper image

I originally found this recipe over 20 years ago, in the first "Brand Name" cookbook that I ever saw. Our family has enjoyed this recipe many times over the years. It is quick and easy, and when my children were young it was one of their favorites. Yo can substitute some other flavor of cream soup.

Provided by Glassylady

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb smoked sausage
3/4 cup converted rice
1 (10 3/4 ounce) can cream of celery soup
3/4 cup water
1 tablespoon butter
1 (10 ounce) package frozen peas
1 (2 1/2 ounce) sliced mushrooms
1 cup swiss cheese, grated

Steps:

  • In large skillet combine rice, sausage, soup, water and butter.
  • Cover and bring to a boil on medium heat.
  • Reduce heat and simmer 5 minutes.
  • Stir in peas and mushrooms.
  • Sprinkle with Swiss cheese.
  • Simmer covered for 20 minutes or until rice is cooked.

Nutrition Facts : Calories 815.1, Fat 50.5, SaturatedFat 20.5, Cholesterol 118.2, Sodium 2438, Carbohydrate 47.7, Fiber 4.4, Sugar 5.6, Protein 40.6

ITALIAN SAUSAGE SKILLET



Italian Sausage Skillet image

Italian sausage, vegetables, tomato sauce and stuffing mix come together deliciously in this easy, cheesy, weeknight-quick skillet.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 7

1-1/2 lb. Italian sausage, cut into 2-inch-thick slices
1 large red pepper, sliced
1 large green pepper, sliced
1 large onion, sliced
1 can (8 oz.) tomato sauce
1 pkg. (6 oz.) STOVE TOP Savory Herbs Stuffing Mix, prepared
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Cook and stir sausage in large skillet on medium-high heat until sausage is evenly browned and cooked through; drain.
  • Add peppers and onions; cover. Reduce heat to medium; cook 10 min., stirring occasionally. Stir in tomato sauce. Bring to boil.
  • Top sausage mixture with stuffing; sprinkle with cheese. Reduce heat to low; cover. Cook 5 min. or until cheese is melted.

Nutrition Facts : Calories 440, Fat 26 g, SaturatedFat 9 g, TransFat 2 g, Cholesterol 55 mg, Sodium 1400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

GLUTEN-FREE SAUSAGE STUFFING



Gluten-Free Sausage Stuffing image

This was one of the best types of stuffing I have ever had, so I wanted to remember exactly what I did! I used Wegmans store brand "sage pork sausage" but you could use a breakfast sausage, and perhaps add a little extra dried ground sage. If you need this to be gluten-free, be sure to check ALL your ingredients, including the sausage!

Provided by mayness

Categories     Free Of...

Time 1h35m

Yield 10 cups, 8 serving(s)

Number Of Ingredients 8

1 loaf udi's gluten-free white bread
1 lb sage-flavored pork sausage
2 cups celery, chopped
1 cup onion, chopped
2 cups chicken stock
2 eggs
1 1/2 teaspoons poultry seasoning
4 tablespoons salted butter, divided

Steps:

  • Chop bread into 3/4" cubes.
  • Optional: if bread is very fresh, put in the oven at 250F for about 10-15 minutes to slightly harden.
  • In a large skillet, crumble sausage and cook until browned.
  • Remove cooked sausage from pan, leaving drippings behind.
  • Add 2 tbsp butter to pan.
  • Add onion and celery, and cook over medium-low heat until tender.
  • In a large bowl, combine bread, sausage, vegetables, and poultry seasoning. To prepare in advance, stop here and refrigerate.
  • Mix the eggs into the chicken stock.
  • Pour this liquid over the bread mixture and gently stir to mix.
  • Pour from bowl into greased 9x13" baking pan.
  • Cut remaining butter into small cubes and sprinkle over the stuffing.
  • Bake at 375F until crispy on top and liquid has all absorbed into bread, about 35 minutes.

Nutrition Facts : Calories 408.8, Fat 24.4, SaturatedFat 9.6, Cholesterol 104.4, Sodium 791.8, Carbohydrate 30.3, Fiber 2, Sugar 4.5, Protein 15.9

SAUSAGE STUFFING



Sausage Stuffing image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 pound ground sausage meat
2 cups finely chopped onions
1 teaspoon finely minced garlic
2 apples, preferably Granny Smiths, about 1 pound
2 cups bread slices cut into 1/2-inch cubes, toasted
Salt to taste if desired
Freshly ground pepper to taste
2 teaspoons finely chopped leaf sage
1 cup fresh or canned chicken broth
1/2 cup finely chopped parsley
2 tablespoons butter
1 egg, well beaten

Steps:

  • Put sausage in skillet and cook, breaking up any lumps, until the meat has lost its raw look.
  • Add onions and garlic and cook, stirring, until wilted.
  • Meanwhile, peel apples; remove and discard stems and cores. Cut apples into quarters. Cut apple quarters crosswise into very thin slices. There should be about 3 cups.
  • Add apples and stir. Add toasted bread cubes, salt and pepper. Add sage, broth and parsley. Cover and cook over low heat about 10 minutes. Add butter and egg and blend well. Remove from heat and keep warm.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 7 grams, TransFat 0 grams

SAUSAGE SKILLET SUPPER



Sausage Skillet Supper image

Looking for a hearty dinner? Then check out this sausage and vegetable recipe - ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 7

3 tablespoons vegetable oil
1 bag (24 ounces) frozen diced potatoes with onions and peppers
1/2 teaspoon dried oregano or basil leaves
1/2 teaspoon pepper
2 cups broccoli flowerets
1 ring (about 3/4 pound) bologna or smoked sausage
3 slices process American cheese, cut diagonally in half

Steps:

  • Heat oil in 10-inch skillet over medium-high heat. Add potatoes, oregano and pepper. Cover and cook 8 to 10 minutes, stirring occasionally, until potatoes are light brown.
  • Stir in broccoli; add bologna. Cover and cook about 15 minutes or until bologna is hot. Top with cheese. Cover and heat until cheese is melted.

Nutrition Facts : Calories 400, Carbohydrate 35 g, Cholesterol 40 mg, Fat 4, Fiber 4 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1170 mg

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EASY SAUSAGE STUFFING RECIPE - OWENS SAUSAGE
In a large skillet over medium heat, crumble sausage. 2: Add onion and celery and cook, stirring occasionally until sausage is brown. 3: In a large bowl, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. 4: Pour broth and butter over the top and toss to combine. 5: Spoon mixture into a 9 x 13 inch baking dish; cover. 6
From owenssausage.com


BEST SAUSAGE STUFFING DRESSING RECIPE - SUGAR AND SOUL
Remove the sausage and put it in a medium bowl; set aside. Add the butter to sausage dripping and melt. Once melted, add the diced onions, celery, and minced garlic. Cook for 10 minutes over medium heat or until onions are translucent. Add the sausage and herbs to the onions, and remove from the heat stove.
From sugarandsoul.co


SKILLET SAUSAGE AND STUFFING | STUFFING RECIPES, SKILLET SAUSAGE, …
Aug 23, 2019 - Just one skillet and 5 ingredients come together to make a family friendly dish where stuffing gets extra flavor from a mixture of hot and sweet sausages, onions and peppers. Plus, it's on the table in just 45 minutes.
From pinterest.ca


WEEKEND RECIPE: SAUSAGE AND APPLE SKILLET STUFFING - FOOD NEWS
How to Make Apple/Sausage Stuffing Step-by-Step Melt half the butter in a skillet; add the chopped onions, and then cook over medium heat, until tender and lightly colored, about 20 to 25 minutes. When the sausage is done, drain the liquid from the sausage and then move the sausage into the bowl with the bread/croutons.
From foodnewsnews.com


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