My Favorite Sausage Dressing Recipes

Steps:

• In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.

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.

Steps:

• 1. put the bread crumbs in a large roasting pan with lid & sprinkle with additional dried herbs
• 2. pour the chicken broth and melted butter over and mix till evenly moist -- you may not need all the broth -- don't use too much or it gets mushy -- just make sure it is wet without being soggy
• 3. add the celery, onion, cooked sausage, cranberries, raisins, and pecans
• 4. stir until well mixed (I like to mix between each addition)
• 5. Cover and Bake at 350 for about 1 hour or until done in the center -- like a cake or at 400 for 30-35 minutes)
• 6. Can be baked in covered roaster or (after mixed) transfer to two smaller covered casserole dishes. (Both baked at same time, or bake one now and one tomorrow -- store in refrigerator over night -- the sausage is cooked so should cause no problem.)(You may also stuff the turkey with this mixture and bake the leftovers in a separate covered dish.)
• 7. If you use a cooking bag (follow bag directions) to roast the turkey, add a few medium sized red potatoes, large carrots, and small whole onions to the bottom of the bag around the turkey. People love these roasted vegetables -- and you will have excellent broth for gravy.

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.

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.