SAUSAGE SOURDOUGH STUFFING
Sourdough's tangy chewiness gives this stuffing texture, while sausage makes it hearty and mushrooms and cranberries lend an earthy sweetness. -Jennifer Brazell, Lewiston, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 18 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute., Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160°.
Nutrition Facts : Calories 224 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 539mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
SOURDOUGH SAUSAGE STUFFING
Sourdough Sausage Stuffing is a classic Thanksgiving side dish. It's full of rich fall flavors and can be assembled up to two days ahead of time, which makes it so easy.
Provided by Lisa
Categories Side dish
Time 50m20S
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spread bread cubes out in a single layer on a 2 baking sheets. Toast bread cubes in preheated oven for about 15 minutes, until crunchy. Place bread in a large mixing bowl. Reduce oven heat to 375 degrees. Melt butter in a skillet over medium heat. Add sausage to skillet and cook until browned and no longer pink. Remove sausage from skillet and add to the bowl with the bread. Add onion, celery, herbs, 1/2 salt and 1/4 pepper to pan and saute for about 5 minutes, until softened. Add to the mixing bowl along with remaining 1/2 tsp salt and 1/4 tsp pepper, stirring to combine with the rest of the ingredients. Add chicken stock, a little add a time, until stuffing is moistened but not soggy. You may not need all 2 cups of stock. Spoon stuffing into a 9×13 baking dish that's been coated with cooking spray. Bake stuffing for 20-30 minutes.
Nutrition Facts : Calories 236 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 788 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SOURDOUGH STUFFING WITH PEARS AND SAUSAGE
Make and share this Sourdough Stuffing With Pears and Sausage recipe from Food.com.
Provided by GothicGranola
Categories Thanksgiving
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Arrange bread ina single layer on a baking sheet. Bake at 425°F for 9 minutes or until golden. Place in a large bowl.
- Remove casings from sausage. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
- Return pan to medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
- Place bread mixture in a 13x9-in baking dish coated with cooking spray; cover with foil. Bake at 425°F for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.
Nutrition Facts : Calories 143.2, Fat 7, SaturatedFat 3, Cholesterol 22.4, Sodium 435.4, Carbohydrate 13.8, Fiber 2.6, Sugar 6.6, Protein 7.3
SOURDOUGH BREAD, FENNEL AND SWEET SAUSAGE STUFFING
Provided by Jeanne Thiel Kelley
Categories Pork Side Bake Thanksgiving Stuffing/Dressing Meat Sausage Fennel Fall Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl.
- Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 tablespoons butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.
SOURDOUGH STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS
Provided by Jeanne Thiel Kelley
Categories Side Bake Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Raisin Apple Sausage Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
- Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
- Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
- Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.
HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING
Enjoy this stuffing for a special Sunday roast, or at Christmas. With sausage, apple, sage and onion, it can also be frozen so you could make it ahead
Provided by Good Food team
Categories Side dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
- Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
- Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.
Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
SOURDOUGH AND SAUSAGE STUFFING
Steps:
- Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
- Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
- Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
- Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
- Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
- Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
SOURDOUGH STUFFING WITH SAUSAGE AND ARTICHOKE HEARTS
I make this stuffing every year for Thanksgiving. The sourdough bread gives it a great flavor and the artichoke hearts and mushrooms keep it moist. It's nice to add a little extra broth if you aren't cooking it in the turkey.
Provided by Finneus Fudge
Categories < 4 Hours
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
- Toast the bread in the oven until completely dry and beginning to crisp and brown, about 25 minutes.
- Transfer to a large mixing bowl.
- Saute sausage in large pan over medium high heat until browned.
- Add 2 tablespoons of the butter.
- Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
- Add celery, onion, and 2 more tablespoons butter.
- Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the artichoke hearts.
- Add sage and remaining 4 tablespoons butter.
- Add chicken broth to skillet and stir to combine.
- Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl.
- Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
- Pour the mixture into the greased baking dish, and sprinkle with parsley.
- Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
- Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Nutrition Facts : Calories 447.2, Fat 23.9, SaturatedFat 10.6, Cholesterol 72, Sodium 739.8, Carbohydrate 40.9, Fiber 5.8, Sugar 3.5, Protein 19.4
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