SAUSAGE STUFFING RECIPE
Steps:
- Preheat oven to 400 degrees F. Grease a 9x13" pan, set aside.
- Combine stuffing mixture and chicken broth in a large bowl, gently stirring every 2 minutes until the liquid is absorbed by the stuffing. Set aside.
- Place sausage in a large skillet and cook over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.
- Once the sausage begins to brown, add olive oil and butter and stir until butter is melted.
- Add onion, garlic, celery, rosemary, sage leaves, and parsley and cook until veggies are soft and sausage is browned (about 5 minutes).
- Add salt and pepper and stir to combine.
- Add sausage mixture to the bowl with the stuffing and mix until evenly combined. Taste the stuffing and adjust the salt and pepper as desired.
- At this point, you can use this stuffing to stuff a turkey or bake as described in the next steps:
- Add stuffing to the prepared baking dish.
- Bake 20-25 minutes in the preheated oven until the top is set and slightly browned/firm. I personally love a crunchy top, but if you like it soft you can bake it covered with foil.
- Serve warm!
Nutrition Facts : ServingSize 0.5 cup, Calories 150.2 kcal, Carbohydrate 7.5 g, Protein 4.4 g, Fat 11.3 g, SaturatedFat 4.5 g, Cholesterol 22.2 mg, Sodium 619.8 mg, Fiber 0.7 g, Sugar 1 g, UnsaturatedFat 1.9 g
TRADITIONAL STUFFING
Make and share this Traditional Stuffing recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F and grease a 13 x 9 casserole dish.
- Saute vegetables in margarine until onion is transparent.
- In a large mixing bowl, mix bread, cooked vegetables and seasonings.
- Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.
- Place dressing in prepared baking dish.
- Bake until thoroughly heated and lightly browned; about 1/2 hour.
SIMPLE STUFFING
Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
- In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetablesare softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
- To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
- Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered bakingdish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
Nutrition Facts : Calories 305 g, Fat 10 g, Fiber 2 g, Protein 11 g
CHICKEN STUFFING BAKE
This Chicken Stuffing Bake recipe is a hassle-free 45 minute meal. With chicken, stuffing, broccoli and a few other simple ingredients - it's so comforting.
Provided by My Organized Chaos
Categories Side Dishes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees
- In a bowl, mix together the dry stuffing mix, shredded cooked chicken, diced onion, shredded carrot and steamed broccoli. Place combined into a greased baking dish.
- In another bowl mix together the chicken broth and soup and pour over ingredients in the baking dish.
- Cover with foil and bake for 30 minutes. After cooking, gently mix contents and top with grated cheese. Bake another 15 minutes, uncovered this time. If you like crispy cheese on to, broil for 2 minutes as well.
- Enjoy!
Nutrition Facts : Calories 160 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 8 Servings, Sodium 617 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STUFFING
A super-reliable recipe for minced pork stuffing - give your roast dinner some oomph.
Provided by Jamie Oliver
Categories Sides Jamie's Family Christmas Pork Christmas Thanksgiving British
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
- Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
- Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
- Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you've got some chunks and some mush - it won't even take a minute, then tip into the mixing bowl.
- Because the pork is raw, you're committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
- Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
- Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you're doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
- Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!
Nutrition Facts : Calories 209 calories, Fat 8.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 22.2 g protein, Carbohydrate 11.8 g carbohydrate, Sugar 3.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
OUR FAVORITE BUTTERY HERB STUFFING
This is the best stuffing recipe ever! Served as stuffing or dressing, this buttery herb toasted bread dish is absolutely incredible!
Provided by How Sweet Eats
Categories Side Dish
Time 1h35m
Number Of Ingredients 12
Steps:
- Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It's your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
- My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
- Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
- Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
- Pour the onion celery mixture over the bread crumbs and toss well to coat.
- In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
- Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
- I have successfully made this a day ahead of time and reheated it - it's just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
- To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
- To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.
SIMPLE CHICKEN STUFFING
This is how I often stuff chicken, probably not as good as some of the more elaborate recipes but better than using pre-packaged stuffing. This is enough for a small chicken, double the quantities for a large chicken. While a matter of personal prference I don't go too overboard chopping the onion / celery finely and like it to have a slightly chunky texture.
Provided by Peter J
Categories Whole Chicken
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredient in a bowl.
- Stuff chicken and cook as per usual.
- This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.
EASY BREAD STUFFING
My grandmother's easy bread stuffing is a family favorite because it's so delicious and easy to make. No Thanksgiving/Christmas is complete without it.
Provided by Alida Ryder
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220°c.
- Fry the onions and garlic in the butter until soft and translucent.
- Combine the breadcrumbs, herbs, lemon zest and Parmesan cheese in a large bowl and add the onions and garlic with all the butter.
- Stir in the milk until the stuffing is well moistened but not too wet.
- Season to taste and transfer to a greased loaf tin or cast iron skillet.
- Place the stuffing in the oven and allow to bake for 30-45 minutes until golden brown.
Nutrition Facts : Calories 372 kcal, Carbohydrate 55 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 651 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CLASSIC STUFFING
The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 12 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
- Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.
BASIC STUFFING
Steps:
- Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
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- Skillet Dressing With Cornbread and Biscuits. This sage-scented skillet features two of the South’s best breads: torn biscuits and cubes of cornbread. What more can we ask for in a Thanksgiving side?
- Our Favorite Cornbread and Sausage Stuffing for Thanksgiving. Our ultimate version of stuffing has a mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible.
- Spicy Cornbread Stuffing With Chorizo and Sweet Potatoes. This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.
STUFFING RECIPE - COOKING CLASSY
From cookingclassy.com
5/5 (11)Total Time 1 hr 55 minsCategory Side DishPublished 2019-11-11
- Dry bread cubes: preheat oven to 250 degrees. Spread bread cubes out evenly onto two 18 by 13-inch rimmed baking sheets.
- Bake in preheated oven, tossing bread 3 times and rotating pans throughout baking, until bread cubes are almost fully dried through, about 45 - 60 minutes. Set aside to cool. Increase oven temperature to 375 degrees, move oven rack to center.
- Mix liquids: in a liquid measuring cup whisk together 2 1/2 cups chicken broth with eggs, salt and pepper until well blended. Set aside.
CLASSIC TRADITIONAL THANKSGIVING STUFFING RECIPE - AVERIE ...
From averiecooks.com
4.5/5 (562)Uploaded 2017-10-16Category Sides, Salads & VegetablesPublished 2020-11-20
- Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
- Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
THE BEST TRADITIONAL STUFFING RECIPE | FOODIECRUSH .COM
From foodiecrush.com
4.6/5 (81)Total Time 40 minsCategory Side DishPublished 2021-11-14
- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
THE BEST STUFFING RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.5/5 (603)Category Side Dish
- Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
- If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
TOP 10 WAYS WITH STUFFING | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
- Roll with it. Give Yule log a whole new meaning by serving your seasonal sausagemeat stuffing as a pretty cylindrical centrepiece. Wrap in bacon and serve in thick slices.
- That's a wrap. Not content with one dose of pork? Finish off your stuffing with a criss-crossed bacon wrap and secure with cocktail sticks for a side dish that gives pigs-in-blankets a run for its money.
- Super-simple traybake. This ingenious stuffing traybake celebrates all the crispiest, tastiest bits of a traditional stuffing recipe. It can be made ahead and kept in the fridge for up to two days, or frozen for extra convenience.
EASY STUFFING RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 Uploaded 2021-11-25Category DinnerPublished 2018-10-19
- Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.
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- Buttery Herb Stuffing. This recipe from How Sweet Eats makes a pretty classic stuffing. All you need to prepare it is bread, onion, celery, eggs, vegetable stock, butter, and some seasonal aromatics.
- Stuffing With Homemade Broth. Many stuffing recipes call for broth, and buying vegetable, turkey, or chicken broth from the store can certainly help you make a delicious finished product.
- French Bread Stuffing. According to Averie Cooks, the key to the perfect classic bread stuffing is using French bread. This recipe calls for you to cut one pound of day-old white French bread into ½-inch cubes.
16 BEST STUFFING RECIPES - STUFFING RECIPES FOR ...
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- Easy 5-Ingredient Stuffing. This five-ingredient recipe results in the classic, nostalgic stuffing you crave — one step up from the boxed stuff, but just as easy to make.
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