Deessausagestuffing Recipes

TRADITIONAL SAUSAGE STUFFING

Steps:

• Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.

EASY SAUSAGE & HERB STUFFING

Steps:

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
• Place the stuffing cubes in a large mixing bowl.
• 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 ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
• Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
• Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
• Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

SKILLET SAUSAGE STUFFING

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.

CLASSIC SAUSAGE STUFFING

Steps:

• Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

BEST SAUSAGE STUFFING

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.

STOVE TOP MEAT LOVERS STUFFING

Steps:

• Brown sausage in skillet; drain well.
• Bring water and butter to boil in large saucepan. Add stuffing mix and sausage; stir. Remove from heat; cover.
• Let stand 5 min. Fluff with fork.

QUICK AND EASY SAUSAGE STUFFING

Steps:

• Heat butter in a skillet over low heat; cook and stir onion until slightly tender, about 5 minutes. Add apples to onion and cook until onion and apples are tender, 5 to 10 minutes more.
• Mix stuffing mix and boiling water together in a bowl. Cover bowl and let sit until water is absorbed, about 5 minutes. Add more water if stuffing is too dry.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix sausage and onion-apple mixture together with the stuffing.

SAUSAGE STUFFING RECIPE

Steps:

• Pre-heat the oven to 350 degrees.
• Melt the butter in an extra large skillet (13 to 14 inch deep skillet), then add the sausage, breaking up with a spoon or spatula until browned.
• When the sausage is almost all browned add in the diced apple, onion, poultry seasoning and thyme then cook for another 5 minutes. Stir in the chicken broth, salt and pepper and let simmer for 15 minutes. After the sausage and broth mixture have simmered, taste for seasonings and adjust if needed.
• Add the toasted bread cubes to a large bowl. After the chicken broth has cooled slightly, pour it over the bread and toss gently until all the cubes are moistened.
• Beat the eggs together with the parsley and add to the bowl. Toss gently to combine.
• Pour the stuffing into a buttered, 9″ x 13″ baking dish and then top the stuffing with small pieces of butter all around, about 2 tablespoons.
• Cover with aluminum foil and bake at 350 degrees for 30 minutes.
• Take the foil off and bake another 20 minutes until the stuffing is crispy on top.

SAUSAGE STUFFING RECIPE

Steps:

• Preheat oven to 400 degrees F. Grease a 9x13" pan, set aside.
• Combine stuffing mixture and chicken broth in a large bowl, gently stirring every 2 minutes until the liquid is absorbed by the stuffing. Set aside.
• Place sausage in a large skillet and cook over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.
• Once the sausage begins to brown, add olive oil and butter and stir until butter is melted.
• Add onion, garlic, celery, rosemary, sage leaves, and parsley and cook until veggies are soft and sausage is browned (about 5 minutes).
• Add salt and pepper and stir to combine.
• Add sausage mixture to the bowl with the stuffing and mix until evenly combined. Taste the stuffing and adjust the salt and pepper as desired.
• At this point, you can use this stuffing to stuff a turkey or bake as described in the next steps:
• Add stuffing to the prepared baking dish.
• Bake 20-25 minutes in the preheated oven until the top is set and slightly browned/firm. I personally love a crunchy top, but if you like it soft you can bake it covered with foil.
• Serve warm!

SAUSAGE STUFFING

Steps:

• In medium sized bowl, thoroughly combine all sausage ingredients. Its easiest if you use your hands to mix.
• Heat a skillet over medium heat. Cook until brown and crumbly, about 10 minutes. Allow to cool.
• Melt 1/2 cup (1 stick) butter in a large skillet over medium high heat. Add onion, celery, and minced herbs (not the parsley). Stir to coat in the melted butter and then saute until they start to turn golden brown, about 10 minutes.
• Add broth to skillet and bring to a simmer. Remove from heat and set aside. Allow to cool enough that mixture is cool to the touch.
• Meanwhile, beat egg with 1/4 cup chopped parsley in a large bowl; add cubed bread and toss to coat. Pour the cooked sausage and cooled broth mixture over the bread and toss.
• Transfer to a buttered baking dish and dot with remaining two tablespoons of butter.
• Cover and bake 30 minutes at 375°F. Uncover and bake until golden; about 30 more minutes.

SOURDOUGH SAUSAGE STUFFING

Steps:

• Preheat oven to 400 degrees. Spread bread cubes out in a single layer on a 2 baking sheets. Toast bread cubes in preheated oven for about 15 minutes, until crunchy. Place bread in a large mixing bowl. Reduce oven heat to 375 degrees. Melt butter in a skillet over medium heat. Add sausage to skillet and cook until browned and no longer pink. Remove sausage from skillet and add to the bowl with the bread. Add onion, celery, herbs, 1/2 salt and 1/4 pepper to pan and saute for about 5 minutes, until softened. Add to the mixing bowl along with remaining 1/2 tsp salt and 1/4 tsp pepper, stirring to combine with the rest of the ingredients. Add chicken stock, a little add a time, until stuffing is moistened but not soggy. You may not need all 2 cups of stock. Spoon stuffing into a 9×13 baking dish that's been coated with cooking spray. Bake stuffing for 20-30 minutes.