Farro And Sausage Stuffing Recipes

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FARRO AND SAUSAGE STUFFING



Farro and Sausage Stuffing image

This stuffing relies on a nutty grain called farrow as its base, plus richly-flavorful sweet sausage to round it out.

Provided by Martha Stewart

Categories     Pasta and Grains

Yield Makes about 8 cups (enough for one 18 - pound turkey)

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
10 ounces sweet Italian sausages, casings removed, meat crumbled
1 fennel bulb, cut into 1/2-inch cubes, plus 1/4 cup chopped fronds
1 large onion, cut into 1/2-inch pieces
2 garlic cloves, crushed
1/2 cup dry white wine
2 1/2 cups farro
10 ounces Tuscan kale, ribs discarded and leaves thinly sliced crosswise (11 cups)
1 3/4 cups homemade or low-sodium store-bought chicken stock
Narrow strips of zest from 1 large lemon
2 tablespoons chopped fresh rosemary
Coarse salt and freshly ground pepper

Steps:

  • Heat 1 tablespoon oil in a medium heavy-bottomed pot over medium-high heat until hot but not smoking. Add sausage; cook, breaking up meat with a wooden spoon, until deep golden brown, about 7 minutes. Remove meat; set aside.
  • Add 1 tablespoon oil, the fennel, onion, and garlic to pot. Reduce heat to medium; cook, stirring, until fennel and onion are softened, about 5 minutes. Add wine; cook until reduced by half.
  • Stir in 2 cups water, the farro, kale, stock, zest, 2 tablespoons fronds, 1 tablespoon each rosemary and oil, and 2 teaspoons salt. Bring to a boil over medium-high heat. Reduce heat; simmer until farro is tender, 15 minutes. Stir in sausage, 1 tablespoon rosemary, and 2 tablespoons fronds. Season with salt and pepper.
  • Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.

FENNEL-SAUSAGE STUFFING



Fennel-Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

BEST SAUSAGE STUFFING



Best Sausage Stuffing image

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

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

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

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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