EASY SAUSAGE & HERB STUFFING
A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.
Provided by Jennifer Segal
Categories Holidays
Yield 8-10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 467, Fat 28 grams, Carbohydrate 40 grams, Protein 15 grams, SaturatedFat 10 grams, Sugar 5 grams, Fiber 6 grams, Sodium 1,063 mg, Cholesterol 57 mg
SAUSAGE AND HERB STUFFING
Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.
Provided by Ina Garten
Categories side-dish
Time 1h22m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
- In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
- Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
EASY SAUSAGE AND HERB STUFFING
Make and share this Easy Sausage and Herb Stuffing recipe from Food.com.
Provided by AmyZoe
Categories < 4 Hours
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease a 9x13 inch baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- In a large saute 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 to 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.
- 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 to 75 minutes, uncovered, until deeply golden and crisp on top.
Nutrition Facts : Calories 580.8, Fat 34.7, SaturatedFat 13, Cholesterol 70.8, Sodium 1564.7, Carbohydrate 49.7, Fiber 6.8, Sugar 5.9, Protein 18.7
SAUSAGE HERB STUFFING
Sausage & Herb Stuffing Recipe is FULLY STUFFED with so much flavour, and perfect for serving as a Thanksgiving side with gravy!
Provided by Karina
Categories Sides
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (175°C).
- Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
- In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
- Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
- Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Nutrition Facts : Calories 374 kcal, Carbohydrate 28 g, Protein 14 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 438 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SAUSAGE AND HERB STUFFING
Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn't have to be made that way. There's nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don't get stuffed. Try this recipe instead of all that bread!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
- Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
EASIEST SAUSAGE STUFFING
This hack on boxed stuffing is so easy but so good that your guests will think you made it from scratch! Ground sausage with sage adds an especially nice flavor, but you can make this with any mild ground breakfast sausage.
Provided by fabeveryday
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
- Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 34.7 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 11.9 g, Sodium 1267.2 mg, Sugar 4.4 g
SAUSAGE-HERB DRESSING
To make time for last-minute Thanksgiving essentials, I prep the sausage part of this recipe a day or two ahead of time, then finish the dressing in my slow cooker on the big day. It has stood the test two years running! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
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
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