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
SKILLET SAUSAGE STUFFING
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
SKILLET SAUSAGE AND CORNBREAD DRESSING
Save space in the oven on the big day with this easy cornbread dressing. I start with a make-ahead buttermilk cornbread that has an extra depth of flavor, thanks to a dash of Dijon. A half hour before everyone sits down to the table, I saute some spicy sausage with Dijon mustard, vegetables, chestnuts and fresh herbs. After folding in the cornbread, the dish goes straight into a serving bowl -- leaving plenty of room for the other sides in the oven.
Provided by Geoffrey Zakarian
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- For the cornbread: Preheat the oven to 400 degrees F. Grease a 9-inch cast-iron skillet with butter.
- Combine the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the buttermilk, whole milk, oil, Dijon mustard and egg until smooth. Pour the batter into the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. The cornbread can be made up to 1 day in advance. Wrap tightly in several layers of plastic wrap and store at room temperature.
- For the stuffing: Crumble enough of the cornbread into large pieces to make 4 cups. Reserve the remaining cornbread for another use.
- Add the sausage to a large skillet over medium heat and cook, breaking up with a wooden spoon, until the fat starts to render, about 8 minutes. Add the onion powder, garlic powder, fennel seed and celery salt and season with salt and pepper. Once the meat starts to brown and crisp, add the onion, carrot, celery, chestnuts, fennel, garlic and sage. Cook, stirring occasionally, until the meat is browned, the carrots become soft and tender and the onions are translucent, about 10 minutes.
- Add the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring the wine to a boil and cook until mostly evaporated, about 3 minutes. Stir in the chicken stock and Dijon mustard and bring to a simmer. Fold in the cornbread until completely incorporated and the bread is moist and heated through, about 3 minutes. Season to taste with salt and pepper.
- Transfer the stuffing to a serving bowl and garnish with the parsley.
SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.
Provided by Anna Stockwell
Categories Thanksgiving Side Stuffing/Dressing Sage Sausage Mushroom Quick & Easy White Wine Parmesan
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
- Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
- Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
- Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
More about "skillet sausage and stuffing recipes"
SKILLET SAUSAGE STUFFING - DUTCH OVEN DADDY - CAST IRON …
From dutchovendaddy.com
5/5 (2)Total Time 50 minsCategory Side DishCalories 605 per serving
SKILLET SAUSAGE AND STUFFING - PEPPERIDGE FARM
From pepperidgefarm.com
SLOW COOKER STUFFING RECIPE
From simplyrecipes.com
WEEKEND RECIPE: SAUSAGE AND APPLE SKILLET STUFFING
From foodnewsnews.com
SAUSAGE AND APPLE SKILLET STUFFING | COOK'S COUNTRY RECIPE
From americastestkitchen.com
SAUSAGE AND APPLE SKILLET STUFFING | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
SKILLET SAUSAGE AND STUFFING RECIPE - GRAIN FOODS FOUNDATION
From grainfoodsfoundation.org
EASY SOURDOUGH STUFFING RECIPE - PINCH AND SWIRL
From pinchandswirl.com
SMOKED STUFFING RECIPE - BONAPPETEACH
From bonappeteach.com
SOURDOUGH SAUSAGE STUFFING RECIPE - TASTING TABLE
From tastingtable.com
WEEKEND RECIPE: SAUSAGE AND APPLE SKILLET STUFFING - KCET
From kcet.org
EASY SAUSAGE STUFFING - PRIMAVERA KITCHEN
From primaverakitchen.com
EASY HOMEMADE SAUSAGE STUFFING RECIPE - SIXSISTERSSTUFF.COM
From sixsistersstuff.com
SAUSAGE STUFFING - THE WOODEN SKILLET
From thewoodenskillet.com
SKILLET SAUSAGE AND STUFFING | RECIPE | STUFFING RECIPES, SKILLET ...
From pinterest.com
SAUSAGE STUFFING WITH APPLES, CRANBERRIES AND HERBS - SALT PEPPER …
From saltpepperskillet.com
SKILLET SAUSAGE STUFFING RECIPE: HOW TO MAKE IT
From 50.17.1.80
DELICATA SQUASH STUFFING WITH SAUSAGE AND COUSCOUS
From food.com
APPLE & SAUSAGE CORNBREAD STUFFING - WYSE GUIDE
From wyseguide.com
SKILLET APPLE AND SAUSAGE STUFFING RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
WATCH US MAKE: SKILLET SAUSAGE STUFFING | TASTE OF HOME
From tasteofhome.com
EASY SAUSAGE STUFFING RECIPE - PILLSBURY.COM
From pillsbury.com
CORNBREAD STUFFING WITH SAUSAGE - TASTE AND TELL
From tasteandtellblog.com
You'll also love