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. Originally submitted to ThanksgivingRecipe.com.
Provided by Elizabeth Ryan
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Cook sausage. Drain.
- Melt margarine. Add enough to sausage drippings to make 1 cup.
- Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
- Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g
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
MEDITERRANEAN GRAIN STUFFING
This flavorful stuffing gets it's je ne sais quoi from some ingredients not typically found on the Thanksgiving table. Preserved lemons, olives, and diced canned tomatoes add a tangy quality that infuses the rice and farro with a bright, briny flavors.
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature.
- Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.
- Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving.
SAUSAGE STUFFING
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put sausage in skillet and cook, breaking up any lumps, until the meat has lost its raw look.
- Add onions and garlic and cook, stirring, until wilted.
- Meanwhile, peel apples; remove and discard stems and cores. Cut apples into quarters. Cut apple quarters crosswise into very thin slices. There should be about 3 cups.
- Add apples and stir. Add toasted bread cubes, salt and pepper. Add sage, broth and parsley. Cover and cook over low heat about 10 minutes. Add butter and egg and blend well. Remove from heat and keep warm.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 7 grams, TransFat 0 grams
MULTI-GRAIN STUFFING WITH CRANBERRIES, SAUSAGE AND PECANS
Used Multi-Grain Stuffing Mix by Fresh Gourmet - this turned out great with Coy's first ever smoked turkey. Served with Pan Gravy. YUM!
Provided by lesliecoy
Categories < 4 Hours
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook turkey sausage in a large skillet on medium high heat, stirring to break into crumbles, until brown. Remove from pan with a slotted spoon, leaving pan drippings, and set aside.
- Add butter to skillet to melt. Add celery, onion, and apples. Sauté for 5 minutes.
- In a large bowl, combine Multi-Grain Stuffing with Cranberries,sausage, vegetables and pecans.
- (NOTE:if you are not using this Stuffing mix add 1/4 cup craisens)
- Lightly toss with liquid.
- Spread stuffing evenly in a buttered baking dish. Cover with foil and bake at 350 for 30 minutes. Remove foil and continue to bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 523.3, Fat 40, SaturatedFat 10.5, Cholesterol 50.4, Sodium 1002.7, Carbohydrate 25.2, Fiber 4.7, Sugar 7.2, Protein 17.2
ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
- In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
- Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.
NELDA'S SAUSAGE AND RICE DRESSING
This is an original recipe that I developed 15 years ago, and I can't count how many times I've used it since. Don't wait until Thanksgiving to try it.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook rice mix according to package directions; set aside. , In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.
Nutrition Facts :
WHOLE GRAIN STUFFING WITH SAUSAGE
Tradition with a twist. Whole wheat bread and smoked turkey sausage add healthy flavor in this moist-on-the-inside, crisp-on-top dressing. You can put this stuffing together a few days before serving or up to 2 weeks ahead, then freeze it. Cover and store; thaw when ready to bake. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Weeknight
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Lightly coat 11"x7" baking dish with oil or cooking spray.
- Put oil in dutch oven over medium heat. Add onion and salt and cook, stirring occasionally, until onion turns golden, about 25 minutes.
- Add celery, sage, garlic, and fennel seeds, if using, and cook 5 minutes.
- Remove from heat and add milk, broth, bread, and sausage. Stir well, season to taste with salt and freshly ground black pepper, and put in prepared baking dish.
- Coat top of stuffing lightly with more oil or cooking spray. Cover dish with foil, and bake 30 minutes. Remove foil and continue to bake until top is brown and crisp, about 40 minutes.
Nutrition Facts : Calories 236.9, Fat 6, SaturatedFat 1.3, Cholesterol 19.6, Sodium 747.2, Carbohydrate 34.8, Fiber 2.1, Sugar 6.8, Protein 10.8
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