Bread And Sausage Stuffing Recipes

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OLD-FASHIONED BREAD STUFFING WITH SAUSAGE



Old-Fashioned Bread Stuffing with Sausage image

Traditional bread stuffing with sausage, just like my dad's ~ almost. A favorite and must have on my Thanksgiving table.

Provided by Kelly Wildenhaus | the hungry bluebird

Categories     Side Dish

Time 2h

Number Of Ingredients 10

½ cup unsalted butter (1 stick), more for baking dish
2 lbs good quality white bread, cut into 1-inch cubes ((about 20 cups))
4 ribs celery, plus some leafy tops, finely diced ((1½ cups))
2 carrots, finely diced ((1 cup))
1 sweet onion, finely diced ((2½ cups))
1 lb bulk pork breakfast sausage
2 tbsp finely chopped fresh sage
2 tbsp finely chopped fresh thyme
3 cups homemade turkey stock, or chicken broth or stock
Kosher salt and fresh cracked pepper

Steps:

  • Preheat oven to 350º. Spread bread cubes on two large baking sheets and toast for 30 minutes, stirring and rotating pans, until lightly browned and crisp. Transfer to very large bowl when done.
  • Meanwhile, in large skillet, melt 1 stick of butter. Pour half the melted butter in a bowl and reserve for later, to brush the top of the stuffing. To the pan with remaining melted butter, add celery, carrots and onion, a sprinkle of salt, and cook and stir over medium-high heat until softened and starting to brown, about 8 to 10 minutes. Transfer vegetables to bowl. Add sausage to skillet in chunks, and cook, breaking it up with wooden spoon, until cooked through and lightly browned, about 6 minutes.
  • Return vegetable mixture to the skillet and add the sage and thyme, a little salt and pepper, and cook for 1 minute. Add 1 cup of stock, cook and stir up any browned bits, until stock is reduced and cooked down by half, about 5 minutes.
  • Transfer sausage mixture to bowl with the toasted bread cubes. Add remaining 2 to 2½ cups of stock and toss well until bread cubes are evenly moistened. Taste and season with salt and pepper. Spread stuffing into large, buttered baking dish (about 3½ quart size) and brush with the reserved melted butter.
  • Bake in center of oven until heated through and nicely browned, about 1 hour, rotating casserole halfway through. Let stuffing rest 10 minutes before serving.

Nutrition Facts : Calories 420 kcal, Carbohydrate 42 g, Protein 15 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 49 mg, Sodium 705 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving

SAUSAGE BREAD STUFFING



Sausage Bread Stuffing image

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

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)

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.

SUPER MOIST SAUSAGE AND BREAD STUFFING



Super Moist Sausage and Bread Stuffing image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

1/2 lb. sweet Italian sausage links, removed from casings and crumbled
1 large onion, chopped
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup Wish-Bone® Italian Dressing
1/2 cup chicken broth
1 jar (12 oz.) roasted red peppers, drained, patted dry and chopped
1 Tbsp. chopped fresh parsley
1/8 tsp. ground black pepper
1 loaf (12 oz.) Italian bread, cut into 1/2-inch cubes (about 8 cups)

Steps:

  • Preheat oven to 375 degrees.
  • Brown sausage in 12-inch nonstick skillet over medium heat, stirring frequently, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until tender. Remove sausage and onion; set aside.
  • Stir in remaining ingredients except bread into same skillet; stir in bread.
  • Evenly spread bread mixture in 13 x 9-inch baking dish, then lightly press. Bake 30 minutes or until golden and heated through.

ITALIAN SAUSAGE AND BREAD STUFFING



Italian Sausage and Bread Stuffing image

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

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

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).

CORN BREAD-SAUSAGE STUFFING



Corn Bread-Sausage Stuffing image

Provided by Molly O'Neill

Categories     roasts, side dish

Time 40m

Yield Twelve cups

Number Of Ingredients 11

1 pound hot Italian sausage, thinly sliced
1 teaspoon olive oil
2 cloves garlic, peeled and minced
1 medium onion, peeled and diced
1 large red bell pepper, cored, deribbed and diced
8 cups stale corn bread crumbs
4 large scallions, green part only, thinly sliced
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 cup dark beer
Chicken broth, homemade or low-sodium canned, if needed

Steps:

  • Cook the sausage in a skillet over medium heat, breaking it up with the back of a wooden spoon. Set aside. Heat the olive oil in a medium nonstick skillet, add the garlic and onion and saute for 2 minutes. Add the red pepper and saute until just tender, about 3 minutes.
  • In a large bowl, combine the corn bread crumbs, sausage and onion mixture. Toss in the scallions, salt and pepper. Stir in the beer.
  • Fill the bird loosely with stuffing; place any remaining stuffing in a casserole and moisten with chicken broth. Roast the bird. Bake the extra stuffing, covered, for about 30 minutes.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 569 milligrams, Sugar 4 grams

BASIC YANKEE BREAD STUFFING



Basic Yankee Bread Stuffing image

This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

Provided by KRKing911

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 ½ teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
  • Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  • Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g

CORNBREAD SAUSAGE STUFFING FOR THANKSGIVING



Cornbread Sausage Stuffing for Thanksgiving image

Easy cornbread sausage stuffing recipe made with country bread, cornbread, and breakfast sausage with plenty of herbs to make it truly irresistible.

Provided by Rhoda Boone

Time 2h20m

Yield 8-10 servings

Number Of Ingredients 15

½ cup (1 stick) unsalted butter, plus more for pan
½ pound good-quality day-old crusty country-style or peasant bread, torn into ¾" pieces (about 5 cups)
½ pound day-old cornbread, broken into ¾" pieces (about 5 cups)
1 pound breakfast sausage links, casings removed, or ground breakfast sausage mix, broken up into ½" pieces
2½ cups chopped onions (about 1 medium plus 1 large onion)
3 medium celery stalks, sliced
2 large eggs
2½ cups low-sodium chicken broth
½ cup chopped parsley
2 tablespoons chopped sage
1 tablespoon chopped thyme
2 teaspoons chopped rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
A 13x9x2" or other 3-quart baking dish

Steps:

  • Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread and cornbread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35-50 minutes. Let cool on baking sheet, then transfer to a very large bowl.
  • Meanwhile, heat a large skillet over medium-high. Break sausage into ½" pieces and cook, stirring and breaking up into smaller (about ¼") pieces with a wooden spoon or spatula, until browned, 8-10 minutes. Transfer to bowl with bread but do not stir.
  • Heat remaining 1 stick butter in same skillet over medium-high. Cook onions and celery, stirring often and scraping browned bits off bottom of pan, until just beginning to brown, about 10 minutes. Add to bowl with bread mixture and let cool.
  • Whisk eggs, broth, parsley, sage, thyme, rosemary, salt, and pepper in a medium bowl. Add to bread mixture and fold gently until thoroughly combined.
  • Increase oven temperature to 350°F. Transfer mixture to prepared dish, cover with foil, and bake stuffing until an instant-read thermometer inserted into the center registers 160°F, 40-45 minutes. Uncover and continue to bake until set and top is browned and crisped, 45-50 minutes more.
  • DO AHEAD: Stuffing can be assembled, but not baked, 1 day ahead. Cover and chill. When ready to bake, bring to room temperature and bake according to recipe. Stuffing can be baked 1 day ahead. Let cool completely, then cover with foil and chill. Keep covered and bake in a 350°F oven until warmed through, 25-30 minutes. Uncover and bake until top is crisped, 7-10 minutes more.

CORNBREAD SAUSAGE STUFFING



Cornbread Sausage Stuffing image

I made this recipe over 45 years ago for the first pheasant I ever roasted-it was a special dinner I prepared to thank a wonderful sister and brother-in-law for all of their help when we bought our first home. To this day, it's a favorite with our friends and family when they come to visit.

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield Stuffing is enough for a 12-16 pound turkey or 8-10 (1-1/2 pounds each) Cornish game hens.

Number Of Ingredients 9

1 pound mild or hot bulk pork sausage
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
2 cups soft bread crumbs
2 large eggs, beaten
Salt and pepper to taste
2 to 3 tablespoons sage
5 cups crumbled yellow cornbread

Steps:

  • In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.

Nutrition Facts : Calories 426 calories, Fat 25g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 846mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

SAUSAGE, CHEESE, BREAD STUFFING



Sausage, Cheese, Bread Stuffing image

This recipe from Margaret and Rudy Bistrovich would be great any time of year but especially at Thanksgiving or Christmas. She says "A lot of the quantities depend on the size of the turkey and amount of stuffing you're making. These measurements were for a 18 lb. turkey. You can judge for bigger turkeys." A note if you are not making it to go into a turkey make sure you bake it first! I would reccomend 45 minutes or so at 400 degrees.

Provided by Kerena

Categories     < 60 Mins

Time 1h

Yield 1 pan, 6 serving(s)

Number Of Ingredients 9

1 bag prepared seasoned stuffing mix
2 -3 lbs Italian sausage, with fennel
1 bunch fresh parsley
1 cup parmesan cheese
1 1/2-2 cups mozzarella cheese, grated
2 eggs
1 cup seasoned bread crumbs
garlic powder, to taste
salt & pepper, to taste

Steps:

  • Take the sausage out of the casing and brown with garlic and onion.
  • Mix it into the rest of the ingredients.
  • Add water or chicken broth to make it moist. If you make it outside of the turkey make sure it is very moist. It comes out good like that also.

Nutrition Facts : Calories 782.9, Fat 55.2, SaturatedFat 22, Cholesterol 185.2, Sodium 2641.8, Carbohydrate 22.6, Fiber 1.7, Sugar 3.1, Protein 47

SAUSAGE BREAD DRESSING



Sausage Bread Dressing image

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

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

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.

SAUSAGE AND SOURDOUGH STUFFING



Sausage and Sourdough Stuffing image

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

½ pound bulk breakfast sausage
4 tablespoons sweet butter
1 medium onion, diced
8 stalks celery, diced
3 cloves garlic, diced
1 ½ cups low-sodium chicken broth, or more if needed
2 tablespoons chopped fresh parsley, or to taste
4 leaves fresh sage, leaves finely chopped
2 sprigs rosemary, leaves stripped and finely chopped
4 cups stale sourdough bread cubes
salt and ground black pepper to taste

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

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From recipeshappy.com


TRADITIONAL BREAD AND SAUSAGE STUFFING - HOT FOR FOOD BY LAUREN …
2015-10-07 Instructions. Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground black pepper. Bake on a baking sheet for 20 minutes in an oven preheated to 400°F. Flip and toss half way through baking time. This makes the bread crunchy which I like.
From hotforfoodblog.com


SAUSAGE AND SOURDOUGH BREAD STUFFING RECIPE | MYRECIPES
Step 1. Preheat oven to 350°. Advertisement. Step 2. Arrange bread in single layers on 2 jelly-roll pans. Bake at 350° for 20 minutes or until golden, rotating pans after 10 minutes. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp. …
From myrecipes.com


HOMEMADE SAUSAGE STUFFING RECIPE - COOKIN' CANUCK
2021-11-08 Preheat the oven to 350 degrees F and lightly coat a 9- by 13-inch baking dish with cooking spray. Place the bread cubes in a large bowl. Heat a couple of teaspoons of olive oil in a large skillet set over medium-high heat.
From cookincanuck.com


BEST SAUSAGE STUFFING DRESSING RECIPE - SUGAR AND SOUL
2020-11-27 Spread the cubes out on a baking sheet and bake for one hour. Preheat the oven to 350°F and grease a 9×13-inch cake pan with butter. Cook sausage in a skillet over medium heat until browned. Remove the sausage and put it in a medium bowl; set aside. Add the butter to sausage dripping and melt.
From sugarandsoul.co


STOVE TOP STUFFING RECIPES WITH JIMMY DEAN SAUSAGE
2022-05-14 Stovetop sausage stuffing a joyfully mad kitchen sausage cornbread stuffing recipe jimmy dean brand old fashioned bread stuffing with sausage recipe easy sausage herb stuffing once upon a chef thanksgiving sausage stuffing small town woman easy sausage stuffing kleinworth co easy sausage stuffing kleinworth co made over sausage stuffing my …
From deporecipe.co


FRENCH BREAD AND SAUSAGE STUFFING - GOOD HOUSEKEEPING
2006-12-05 Preheat oven to 350 degrees F. Divide bread between two 15 1/2" by 10 1/2" jelly-roll pans or large cookie sheets. Place pans on 2 oven …
From goodhousekeeping.com


CORNBREAD SAUSAGE STUFFING | MCCORMICK
1 Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder. 2 Mix corn bread, vegetable mixture and sausage in large bowl.
From mccormick.com


CLASSIC HERB AND SAUSAGE STUFFING (MAKE-AHEAD) - THE CHUNKY CHEF
2020-10-19 Add onion, celery and herbs and cook until soft. Add chicken broth. Pour in chicken broth, plus salt and pepper and bring to a low boil. Set aside to cool slightly. Whisk eggs and combine stuffing. Whisk the eggs and parsley in a big mixing bowl, then add bread cubes and cooked sausage mixture and stir. Bake.
From thechunkychef.com


SAUSAGE STUFFING - DINNER AT THE ZOO
2018-10-15 Instructions. Preheat the oven to 350 degrees F. Coat a 9" x 13" pan with cooking spray. Melt 1 tablespoon of the butter in a large pan over medium heat. Add the sausage and cook for 5-6 minutes or until done, breaking up the meat with a spatula. Add the remaining 7 tablespoons of butter, onion and celery to the pan.
From dinneratthezoo.com


CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
2020-11-09 Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
From seriouseats.com


BROWN BREAD STUFFING WITH CHESTNUTS, APPLES, AND SAUSAGE
2021-10-11 Instructions. Heat the oven to 350°F. Coat a 13-by-9-inch baking dish with duck fat or butter. Place the diced bread in a large mixing bowl and …
From greatist.com


EASY SAUSAGE & HERB STUFFING - ONCE UPON A CHEF
Step-By-Step Instructions. Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery. Cook until soft, about 8 minutes. Add the garlic and cook a few minutes more. Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned. As it cooks, use a metal spatula to break it apart into ...
From onceuponachef.com


APPLE CRANBERRY CORNBREAD STUFFING RECIPE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Apple Cranberry Cornbread Stuffing Recipe : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


SAUSAGE STUFFING - SPEND WITH PENNIES
2018-11-09 Brown sausage until no pink remains. Remove from skillet reserving drippings. Add 1 tablespoon butter to the skillet. Add onion, celery and poultry seasoning and cook over medium heat until softened, about 5 minutes. In a large mixing bowl, add dried bread cubes, cooled sausage, onions and celery, fresh herbs. Toss to combine.
From spendwithpennies.com


SAUSAGE STUFFING RECIPE WITH SAGE, APPLE, AND SOURDOUGH BREAD
2020-11-15 Let the mixture cook for 3 minutes, then add the 2 diced apples. Cook for another 3-4 minutes until the onions, celery, and apples soften. Next, mix in 3 cloves of minced garlic. Add about 2 1/2 cups of chicken stock. Let boil for 4-5 minutes. Next, mix in the sourdough bread cubes, salt and pepper, and sage.
From coupleinthekitchen.com


TOP 47 RECIPES FOR STUFFING WITH SAUSAGE
Best Sausage Stuffing Recipe — How To Make Sausage Stuffing 2 weeks ago Oct 07, 2019 · Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.) Preheat oven to 350º and butter a large baking ... From: delish.com. Bread Baking 129 Show detail Preview View ...
From tprecipes.com


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