Italian Sausage And Bread Stuffing Recipes

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SAUSAGE BREAD STUFFING

If you prefer a plain bread stuffing, just omit the sausage.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Yield Stuffs a 16- to 20-pound turkey

Number Of Ingredients 11



Sausage Bread Stuffing image

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.

1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casing removed
2 tablespoons unsalted butter
1 onion, chopped
3 celery stalks, sliced on the bias
2 garlic cloves, minced
1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage
1 cup white wine
1 whole loaf bread, crusts removed, cubed (5 to 6 cups)
1 cup chicken broth
1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage)

ITALIAN SAUSAGE AND BREAD STUFFING

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Provided by Gina Marie Miraglia Eriquez

Categories     Gourmet     Thanksgiving     Side     Stuffing/Dressing     Sausage     Bread     Pork     Parmesan     Bake     Christmas     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 14



Italian Sausage and Bread Stuffing image

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  • Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  • Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  • Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
  • About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  • Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
½ cup coarsely chopped flat-leaf parsley
Special Equipment
4-qt shallow ceramic or glass baking dish

ITALIAN SAUSAGE STUFFING

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 10



Italian Sausage Stuffing image

Steps:

  • Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
  • Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
  • Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

1 stick unsalted butter, plus more for the baking dish
1 pound sweet Italian sausage, casings removed
4 stalks celery, chopped
2 onions, chopped
2 tablespoons chopped fresh sage
3 cups low-sodium turkey or chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds)

ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFING

Categories     Cheese     Egg     Side     Bake     Thanksgiving     Stuffing/Dressing     Parmesan     Currant     Dried Fruit     Sausage     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 16



Italian Sausage and Parmesan Cheese Stuffing image

Steps:

  • Preheat oven to 350°F. Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
  • Generously butter 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes. Add 1 tablespoon oil to same skillet. Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes. Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Mix eggs and broth into stuffing; transfer to baking dish. Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.

12 cups 1/2-inch cubes crustless country-style white bread (from two 14.5-ounce loaves)
2 tablespoons olive oil
1 pound Italian sweet sausages, casings removed
8 ounces chicken livers, trimmed, coarsely chopped
3 cups chopped onions
1 cup chopped celery with leaves
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh rosemary
1 cup coarsely grated Parmesan cheese
1/2 cup dried currants
1/4 cup chopped fresh Italian parsley
1 teaspoon salt
1 teaspoon coarsely ground black pepper
2 large eggs, beaten to blend
1 cup low-salt chicken broth

ITALIAN SAUSAGE STUFFING CASSEROLE

From the folks at the Johnsonsville Sausage company, a highly seasoned unstuffed-stuffing. It's really a one dish meal. The original recipe called for adding a small can (2 1/4 oz) of chopped black olives but I omitted that as we don't care for the taste. Feel free to add it back.

Provided by SusieQusie

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11



Italian Sausage Stuffing Casserole image

Steps:

  • Preheat oven to 325ºF.
  • Butter a 2 quart baking dish.
  • In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
  • Pour any grease from skillet & melt butter.
  • Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
  • In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
  • Spoon into prepared dish, cover and bake for 35 minutes.
  • Uncover and bake an additional 10-15 minutes or until lightly browned.

Nutrition Facts : Calories 1112.2, Fat 27.9, SaturatedFat 11.2, Cholesterol 84.5, Sodium 3838.8, Carbohydrate 175.8, Fiber 7.9, Sugar 20, Protein 35.4

1/2 lb mild italian ground sausage
1/4 cup butter
1 cup chopped celery
1/2 medium onion, chopped
1/4 cup green bell pepper, chopped
2 garlic cloves, minced
6 cups herb seasoned bread stuffing mix (cube type)
1/4 cup parmesan cheese
1/2 teaspoon black pepper
2 cups chicken broth
1 egg, lightly beaten

ITALIAN STUFFING WITH SAUSAGE AND PARMESAN

This is a wonderful tasting substitution to traditional stuffing. It will certainly spice up your holiday feast. Your family will love it. I got this out of the San Diego Union Tribune Food section.

Provided by Fishes305

Categories     Christmas

Time 1h10m

Yield 10 cups

Number Of Ingredients 15



Italian Stuffing With Sausage and Parmesan image

Steps:

  • In a large skillet, heat the oil over medium heat. Add onion, celery, bell peppers and garlic. Cook, stirring often, until softened, about 5 minutes. Add sausage and cook, breaking up meat with a spoon, until it loses its pink color, about 8 to 10 minutes. Stir in the basil, oregano, salt and crushed red pepper. Transfer to a large bowl.
  • Stir in bread cubes and Parmesan. Stir in butter, wine and enough of the stock to moisten the stuffing, about 1 cup. If not being used to stuff the turkey, place in a buttered baking dish, cover and bake for 30 minutes at 350 degrees. Remove cover and bake an additional 10 minutes to form a crust.
  • Note: If bread is very fresh, cut it into cubes, spread out on a baking sheet and let stand for several hours to air-dry.

Nutrition Facts : Calories 420.6, Fat 28.5, SaturatedFat 12.6, Cholesterol 59.1, Sodium 1090.8, Carbohydrate 22.9, Fiber 1.8, Sugar 2.5, Protein 16.1

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 stalks celery & leaves, chopped
2 medium red bell peppers, cored, seeded and chopped
2 garlic cloves, minced
1 lb hot Italian sausage, casings removed
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
12 ounces Italian bread, about one loaf, ut into 1-inch cubes (about 7 cups)
1 cup parmesan cheese, grated
1/2 cup butter, melted
1/2 cup dry white wine
1 1/2 cups turkey broth or 1 1/2 cups reduced-sodium chicken broth

SAUSAGE BREAD DRESSING

My husband and father go crazy for this dressing. Leftovers are rare but they freeze quite well. To save time, chop the veggies and prepare (but don't bake) the dressing up to two days ahead of time and refrigerate. Add a little baking time since it will be cold. -Bette Votral, Bethlehem, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield about 12 cups.

Number Of Ingredients 15



Sausage Bread Dressing image

Steps:

  • Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix., In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture., Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans., Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 166 calories, Fat 10g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 455mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

4 cups seasoned stuffing cubes
1 cup corn bread stuffing mix (about 3 ounces)
1/2 pound bulk Italian sausage
1 large onion, chopped
3 tablespoons butter
1 large tart apple, peeled and chopped
1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces)
1-1/4 cups sliced fresh mushrooms (about 4 ounces)
1 celery rib, chopped
1/2 cup minced fresh parsley
1 tablespoon fresh sage or 1 teaspoon dried sage leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup pecan halves

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Top Asked Questions

How to make Italian sausage stuffing?
Italian sausage lends a touch of heat to traditional bread stuffing. 3 onions , finely chopped 2 tsp dried sage 2 apples , peeled and chopped Preheat oven to 375F. Spread bread on 2 baking sheets. Bake until lightly toasted, 12 min. Cut into 1/2-in. cubes, about 15 cups. Place in a big bowl.
How to cook Italian sausage for Christmas dinner?
In a large bowl, combine stuffing cubes and stuffing mix. In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture.
How long to cook sausage and onion for stuffing?
In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture.
How to cook Italian sausage and bread in the oven?
Place the cubed bread on a baking sheet; then spray them with cooking spray. Bake in the oven for about 12-15 minutes until they turned golden brown. While the bread was toasting, brown the sausage on top of the stove in a skillet until no longer pink.

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