SAUSAGE AND KALE THANKSGIVING DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
- Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes. Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes. Add the kale, toss and cover until the kale wilts, about 4 minutes. Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
- Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt. Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
- Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes. Set aside for 5 minutes before serving.
SAUSAGE DRESSING
I relied on this slow-cooker recipe at Thanksgiving when there was no room in my oven to bake stuffing. The results were fantastic. Even family members who don't usually eat stuffing had some. -Mary Kendall, Appleton, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer sausage mixture to a greased 5-qt. slow cooker., Stir in broth, eggs, melted butter, sage and pepper. Add remaining ingredients; mix lightly to combine., Cook, covered, on low until a thermometer inserted in center reads 165°, 3-4 hours, stirring once.
Nutrition Facts : Calories 412 calories, Fat 25g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 1080mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
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.
IF IT AIN'T BROKE, DON'T FIX IT STUFFING RECIPE
Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place racks in middle and top of oven; preheat to 300°F. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25-35 minutes. Let cool.
- Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
- Reduce heat to medium and melt 1 cup butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12-15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.
- Increase oven temperature to 350°F. Whisk eggs and 2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 tsp. or 1 1/4 tsp. salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
- Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout (it should feel too hot to comfortably touch in the center; an instant-read thermometer inserted into the center should register 160°F), 35-40 minutes.
- Increase oven temperature to 425°F. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25-30 minutes longer.
- Stuffing can be assembled 1 day ahead. Cover and chill.
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
TURKEY WITH SAUSAGE STUFFING
Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender. -Aura Lee Johnson, Vermilion, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10-14 servings.
Number Of Ingredients 13
Steps:
- Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.
Nutrition Facts :
GRANDMA'S SAUSAGE TURKEY STUFFING
This recipe is from my husband's mother and is a family tradition and loved by all. It is surprisingly easy. There is never enough so I usually double this recipe. Our son is very allergic to dairy products so I was thrilled to discover that this was safe for him as long as I double checked the ingredients in the sausage and Cubed Stuffing each time as things change. Needless to say, it is his favorite part of Thanksgiving.
Provided by designerchef in Chi
Categories Pork
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- To make this easy to prepare, I chop the onion, celery and parsley first.
- In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
- In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
- Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.
- Enjoy!
Nutrition Facts : Calories 397.9, Fat 17.5, SaturatedFat 5.6, Cholesterol 43.1, Sodium 1264.4, Carbohydrate 42.8, Fiber 2.6, Sugar 6.4, Protein 15.9
CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING
Easy cornbread sausage stuffing recipe made with country bread, cornbread, and breakfast sausage with plenty of herbs to make it truly irresistible.
Provided by Rhoda Boone
Time 2h20m
Yield 8-10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
- Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
- Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
- Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
- Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
- DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.
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- In that same skillet, melt butter. Add celery and onion and cook until tender. About 10 minutes. Cool slightly so you are able to touch it for the next step.
- In a big bowl, combine sausage, celery, and onion with your bread crumbs. Working with your hands, add small amounts of broth until dressing is moist, and forms into a ball.
- Stuff your turkey full. (we typically make a 20 pound bird) Wrap remaining stuffing in heavy duty foil. * see notes to prepare in a casserole dish
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