SOURDOUGH STUFFING WITH PEARS AND SAUSAGE
Make and share this Sourdough Stuffing With Pears and Sausage recipe from Food.com.
Provided by GothicGranola
Categories Thanksgiving
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F.
- Arrange bread ina single layer on a baking sheet. Bake at 425°F for 9 minutes or until golden. Place in a large bowl.
- Remove casings from sausage. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
- Return pan to medium-high heat. Add onion, celery, and carrot; saute 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
- Place bread mixture in a 13x9-in baking dish coated with cooking spray; cover with foil. Bake at 425°F for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.
Nutrition Facts : Calories 143.2, Fat 7, SaturatedFat 3, Cholesterol 22.4, Sodium 435.4, Carbohydrate 13.8, Fiber 2.6, Sugar 6.6, Protein 7.3
SOURDOUGH AND SAUSAGE STUFFING
Steps:
- Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
- Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
- Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
- Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.
SOURDOUGH BREAD, FENNEL AND SWEET SAUSAGE STUFFING
Provided by Jeanne Thiel Kelley
Categories Pork Side Bake Thanksgiving Stuffing/Dressing Meat Sausage Fennel Fall Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl.
- Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 tablespoons butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
- Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
- Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
More about "sourdough stuffing with pears and sausage recipes"
SOURDOUGH, SAUSAGE AND PEAR STUFFING - FORK KNIFE …
From forkknifeswoon.com
Estimated Reading Time 5 mins
- Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch oven safe casserole dish, set aside. Add the sourdough bread to a large mixing bowl, set aside.
- Cook the sausage in a large skillet over medium heat until deeply browned. As the sausage cooks, use a spatula to break it into small, bite-size pieces. Use a slotted spoon to remove the sausage from the skillet, and let cool.
- Add the chopped onion, leek and celery to the skillet, and cook in the leftover sausage grease until just softened, about 3 minutes, stirring often. Season with salt and pepper, to taste. If there isn’t enough grease to lightly coat the vegetables, add 1 Tbsp of the melted butter to the skillet.
- Add the garlic, sage, thyme and nutmeg, and stir to combine. Cook for another two minutes, then remove from the heat and add the melted butter, chicken broth and sausage to the skillet. Give a good stir to combine, then slowly pour over the bread, and toss to combine. The bread should be evenly moist, but not soggy. Add the pear and toss to combine. Season with salt and pepper, to taste.
SOURDOUGH SAUSAGE STUFFING RECIPE
From tastingtable.com
5/5 (44)Calories 587 per servingCategory Dinner, Side Dish, Main Course
EASY SOURDOUGH STUFFING RECIPE - PINCH AND SWIRL
From pinchandswirl.com
SOURDOUGH STUFFING WITH SAUSAGE, APPLES, AND …
From bonappetit.com
SAUSAGE, PEAR AND SAGE STUFFING - VIKALINKA
From vikalinka.com
SOURDOUGH STUFFING WITH SAUSAGE RECIPE
From saltpepperskillet.com
SAUSAGE AND SOURDOUGH BREAD STUFFING …
From myrecipes.com
SLOW COOKER PEAR AND SAUSAGE STUFFING - PINCH OF YUM
From pinchofyum.com
SOURDOUGH STUFFING WITH SAUSAGE - BOOTS & HOOVES HOMESTEAD
From bootsandhooveshomestead.com
CLASSIC SOURDOUGH STUFFING WITH SAUSAGE - AMBERS KITCHEN COOKS
From amberskitchencooks.com
BEST-EVER SOURDOUGH STUFFING WITH SAUSAGE & MUSHROOMS
From playswellwithbutter.com
THE BEST SAUSAGE AND SOURDOUGH STUFFING RECIPE
From smartsavvyliving.com
PEAR, SAGE AND SAUSAGE STUFFING - THE FLAVOR BENDER
From theflavorbender.com
CROWD-PLEASING SOURDOUGH SAUSAGE STUFFING - THE EMERALD PALATE
From emeraldpalate.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE RECIPE
From foodandwine.com
SOURDOUGH STUFFING WITH MUSHROOMS AND SAUSAGE - LYNN'S WAY OF …
From lynnswayoflife.com
BEST EVER SOURDOUGH STUFFING - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
You'll also love