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
SAUSAGE CROUTON STUFFING
I got this from a coworker about 8 or 9 years ago, and my family will not let me make anything else now! We all love it. It makes a huge amount - I freeze part of it so we can enjoy it a couple weeks later.
Provided by AnnieBee 2
Categories Grains
Time 1h30m
Yield 16 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees.
- Spread the bread cubes in a single layer on 2 large cookie sheets.
- Bake until lightly browned and crisp, about 20 minutes.
- Transfer to a large bowl to cool.
- Crumble the sausage meat into a large skillet and brown over medium heat until cooked through.
- Add to the bread cubes using a slotted spoon.
- In the same skillet, cook the onion and celery until transparent.
- Add to the bread cubes, again with a slotted spoon.
- Mix in the water chestnuts, pecans, parsley and sage.
- Add the stock and the butter and toss until fully mixed.
- The mixture will look kind of dry.
- Season with salt and pepper to taste.
- You could stuff a bird with this, but I just put it into a big pan and bake after the turkey is done for about 45 minutes at 350 degrees.
Nutrition Facts : Calories 244.3, Fat 13.9, SaturatedFat 4.4, Cholesterol 38.2, Sodium 541.5, Carbohydrate 20.8, Fiber 1.6, Sugar 1.7, Protein 9.4
SPICY ITALIAN SAUSAGE AND HOMEMADE CROUTON STUFFING
Make and share this Spicy Italian Sausage and Homemade Crouton Stuffing recipe from Food.com.
Provided by Please Delete
Categories < 4 Hours
Time 1h7m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F and butter a 15x10x2-inch glass baking dish. Bake the bread pieces on 2 large rimmed baking sheets for about 20 minutes, tossing occasionally, or until lightly toasted.
- Sauté the sausages in a large sauté pan over high heat until cooked through, breaking them up into large bite-size pieces with a spoon, about 10 minutes. Using a slotted spoon, transfer the sausages to a large bowl.
- Add the toasted bread and toss to combine well. Melt the butter in the same sauté pan with the pan drippings. Add the onion, celery and garlic to the pan and sauté for 12 minutes or until the onions are very tender.
- Add the sage and sauté for 2 minutes or until the sage is dark green. Stir the onion mixture into the stuffing. Season to taste with salt and pepper. Toss the stuffing with the eggs to combine well. Add enough broth to moisten the stuffing slightly.
- Transfer the stuffing to the prepared dish. Cover with foil. The stuffing can be prepared up to this point 8 hours ahead. Cover and refrigerate.
- Preheat the oven to 350°F Bake the stuffing covered for about 1 hour or until heated through. Uncover and bake until the stuffing begins to brown on top, about 20 minutes.
Nutrition Facts : Calories 807.8, Fat 55.4, SaturatedFat 22.6, Cholesterol 180, Sodium 1674.3, Carbohydrate 47.3, Fiber 2.9, Sugar 1.2, Protein 28.3
SAUSAGE STUFFING
Steps:
- Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.
- Preheat oven to 350 degrees F.
- Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.
- In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.
ROASTED CHICKEN WITH SAUSAGE STUFFING
This roasted chicken not only has a down-home country flavor. It's attractive as well. Friends and family are always impressed when I put this on the table.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the sausage, onion, celery and red pepper in butter until sausage is no longer pink and vegetables are crisp-tender; do not drain. , Place croutons in a large bowl; add sausage mixture. Stir in the parsley, tarragon, poultry seasoning, salt and pepper. Stir in enough broth until stuffing is moistened and holds together. , Just before baking, loosely stuff chicken. Place with breast side up on a rack in a shallow roasting pan. Pour 1/2 cup broth around chicken. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for stuffing, basting occasionally with pan juices.
Nutrition Facts : Calories 735 calories, Fat 42g fat (13g saturated fat), Cholesterol 199mg cholesterol, Sodium 967mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 63g protein.
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EASY SAUSAGE & HERB STUFFING - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory HolidaysServings 8-10Calories 467 per serving
- In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
- In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch). Add the browned sausage and fat to the bread cubes and vegetables.
HOW TO MAKE THE BEST THANKSGIVING STUFFING EVER
From epicurious.com
Author Rhoda BoonePublished Oct 11, 2017Estimated Reading Time 7 mins
- Go for a two-bread approach. We tried stuffings made with brioche, Pullman-style white bread, sourdough, whole wheat, Italian bread, and more. As we tasted we found that country-style white bread stood out as the strongest contender thanks to its chewy crumb, mild flavor, and rustic crust.
- Make your own croutons. We also tried stuffings made with seasoned dried bread cubes purchased from the grocery store and urge you not to do the same.
- Don’t skimp on the butter. It’s Thanksgiving dinner after all! We took a cue from this super-popular classic stuffing recipe, (which calls for a whopping one and a half sticks of unsalted butter!)
- Go minimalist on the vegetables. We sampled stuffings that included all kinds of mix-ins: apple, cranberries, fennel, carrot, spinach, nuts, garlic, raisins, and more.
- Add a flavor booster. Sausage stuffing can go in many directions. We sampled a sausage stuffing recipe that called for sweet and spicy Italian sausage, one with andouille, and another with chorizo.
- Keep it fresh. Once you've got a tasty stuffing mix of homemade country and cornbread croutons, breakfast sausage, onion-and-celery sauté, and plenty of butter, there’s only one thing left to add: fresh herbs!
- Cover it up—but not forever. Toss the above ingredients with beaten eggs and chicken stock in a large bowl, then transfer the stuffing mix to a large buttered baking dish and bake at 350°F.
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