Traditional Bread And Sausage Stuffing Food

CLASSIC SAUSAGE STUFFING

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.

BEST SAUSAGE STUFFING

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.

BASIC YANKEE BREAD STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
• Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
• Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

TRADITIONAL BREAD AND SAUSAGE STUFFING

Steps:

• Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground black pepper. Bake on a baking sheet for 20 minutes in an oven preheated to 400°F. Flip and toss half way through baking time.
• This makes the bread crunchy which I like. If you want soft bread, you could cook the sausage in the pan with the base ingredients (see below for instructions) and add in the cubed bread near the end along with the parsley and cranberries so it can absorb some of the liquid in the pan.
• If you're baking the sausage and bread, while that's baking you can heat olive oil in a pan over medium heat and sauté leek, celery, and shallots for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper, and cook for 2 minutes. You may need to reduce the heat to medium-low so you don't burn the garlic.
• Add in low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes. Add in dried cranberries and parsley, and cook for another 2 minutes. Mix this into the bread and sausage component right out of the oven and serve warm.
• You can also prepare the stuffing in advance of your dinner and reheat it in the oven covered in foil prior to serving.

SAUSAGE BREAD STUFFING

Steps:

• Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate.
• Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon.
• Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.)
• Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.

SAUSAGE AND HERB STUFFING

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.

CORNBREAD AND SAUSAGE STUFFING

Steps:

• One to two days ahead, make one pan of cornbread according to the box instructions. Let this sit out overnight and get a firm (almost hard) crust.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble, drain and set aside.
• In a skillet, cook onion and celery in butter until soft. Remove from heat, allow to cool.
• In a large bowl, combine crumbled cornbread, sausage, onions and celery. Add sage, garlic powder, salt and pepper. Mix well.
• In 1/4 cup increments, add chicken or vegetable broth to stuffing mixture. Toss gently until evenly moist. Loosely stuff in fowl or casserole dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until heated to 160 degrees F (70 degrees C).

GLUTEN-FREE SAUSAGE STUFFING

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.

TRADITIONAL STUFFING

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.