Bonnies Savory Sausage Stuffing Recipes

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SAVORY SAUSAGE STUFFING

I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. -Ursula Hernandez, Waltham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 2h30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 13



Savory Sausage Stuffing image

Steps:

  • In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

Nutrition Facts : Calories 261 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 446mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

1 pound sage pork sausage
1/2 cup butter, cubed
1/2 pound fresh mushrooms, finely chopped
6 celery ribs, finely chopped
2 small onions, finely chopped
2 garlic cloves, minced
1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
4 cups cubed multigrain bread (1/2 inch)
1 tablespoon rubbed sage
1 cup chicken stock
1/2 cup white wine or chicken stock
1 cup dried cranberries
1/2 cup sunflower kernels, optional

BONNIE'S SAVORY SAUSAGE STUFFING

I created this savory stuffing for our holiday meals. It is lightly seasoned and makes a perfect accompaniment to chicken, fish, pork, or beef. We enjoyed this stuffing very much, and we hope your family will like it, too. Enjoy! I forgot to mention that it is also gluten free. Yes, it is. However wheat eaters will never know it! :) Happy Holidays, my Friends! ~Bonnie

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Other Breads

Number Of Ingredients 21



BONNIE'S SAVORY SAUSAGE STUFFING image

Steps:

  • To make things go faster, prep the breads the night before. Cut the Glutino English Muffins into one inch cubes, and put them on a flat pan in a 300 degree oven. Slowly dry and toast the bread until it is a lovely golden brown. Transfer the bread cubes to a large bowl. Do the same with the corn bread. I bake the bread cubes in separate pans because the corn bread browns faster than the English muffins.
  • Chop the vegetables and apples. This can all be done the day before.
  • Add 3 tablespoons olive oil to a large skillet. Break apart the Jimmy Dean's sausage with a fork, and add the seasonings and cook it about five minutes.
  • Add the vegetables and apples to the sausage and continue cooking until the sausage is cooked through.
  • Pour the meat mixture on top of the toasted breads in the mixing bowl.
  • Mix butter into the 2 ½ cups of broth and stir to blend and pour over everything in the mixing bowl. Gently mix to combine with a spatula. It will look a little wet, that is okay. Just make sure the bread is covered.
  • Pour into a 9 X 13 greased baking dish. Cover with foil and Bake at 350 degrees for 40 minutes. Remove foil to brown top, about 10 more minutes. Enjoy!
  • Yummy!

MEAT
- 1 pound of regular jimmy dean's sausage
- cooked in 3 tablespoons olive oil
VEGETABLES AND APPLES
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups celery, diced
- 2 fuji apples, diced
SEASONINGS
- salt and pepper to taste
- 2 teaspoons rubbed sage
- 1/2 teaspoon fennel seed
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander seed
BREADS
- 4 glutino english muffins
- 2 cups my cornbread : https://www.justapinch.com/recipes/bread/other-bread/golden-cornbread-featherlight-bonnies.html?p=4
- 1 stick butter
LIQUIDS
- 2 1/2 cups water
- 3 teaspoons better than bouillon chicken flavor

SAUSAGE STUFFING WITH SUMMER SAVORY

Provided by Julia Moskin

Categories     casseroles, side dish

Time 1h

Yield 10 - 12 servings

Number Of Ingredients 11



Sausage Stuffing With Summer Savory image

Steps:

  • Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
  • Boil potatoes in salted water until just cooked through but still firm in center. When cool, cut into 1-inch dice. Set aside.
  • Melt remaining butter and oil together in large skillet over medium heat. Add onions and celery, and cook, stirring, until softened. Reduce heat if necessary to prevent browning.
  • Raise heat to medium-high, add sausage and cook, stirring, using a wooden spoon to break up clumps. When sausage has browned slightly add potatoes, and continue cooking until they are incorporated and slightly browned. Add bread cubes, and mix.
  • Add about half the broth, and mix. If needed, add more to soften bread cubes and to bind the stuffing together. Add salt and pepper to taste, and sprinkle with 1 teaspoon summer savory. Taste, and add more savory if desired.
  • Turn into buttered dish. If mixture seems dry, drizzle on remaining stock. Bake 30 to 40 minutes, until firm and crusty. (The stuffing is even better if mixed in advance, kept refrigerated and baked just before serving.)

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams

2 tablespoons butter
Salt
4 medium-size russet potatoes, peeled
2 tablespoons olive oil
2 medium onions, chopped
2 large stalks celery, chopped
1 pound breakfast pork sausage meat, crumbled
2 cups cubes made from crusty white bread, such as a baguette, toasted
1 cup low-sodium or homemade chicken broth
Pepper
1 to 2 teaspoons dried summer savory

BONNIE'S SAVORY STUFFING CASSEROLE

This Savory Stuffing Casserole is a different twist on an old favorite, and is definitely company worthy. Parmesan cheese and heavy cream make it moist and delicious. You can make the stuffing ahead of time, use leftover stuffing, or it can be made with a box of Stovetop Stuffing Mix. Whatever method you choose, it works. You can...

Provided by BonniE !

Categories     Breakfast

Time 55m

Number Of Ingredients 9



BONNIE'S SAVORY STUFFING CASSEROLE image

Steps:

  • 1. Preheat the oven to 350 degrees. Spray a 9 inch glass square baking dish with Pam kitchen spray.
  • 2. Place the leftover stuffing in the baking dish. Combine all of the ingredients and pour over the stuffing, smoothing the cheese evenly over the top.
  • 3. Bake for 40 to 45 minutes until brown and set. Don't overcook or overbrown. If you test it with a toothpick and the toothpick is almost clean, then it is set. Here is how it looks!
  • 4. Let stand about 5 minutes before cutting. Cut into 9 squares and serve. Enjoy!
  • 5. Cook's Tip: Save yourself some time! By making your stuffing the day before, it will take only minutes to create this delicious dish to go with your meal.

3 cups of leftover prepared stuffing, your choice
1 cup of milk
1/2 cup heavy cream
3 large eggs, slightly beaten
2/3 cup parmesan cheese
1/8 teaspoon salt
1 dash pepper
1 tablespoon chopped fresh sage
1/4 teaspoon dried oregano

GRANDMOM JACOBS' SAVORY STUFFING

My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10



Grandmom Jacobs' Savory Stuffing image

Steps:

  • Preheat the oven to broil.
  • Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
  • Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

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