Grandmas Sausage And Rice Stuffing Recipes

GRAMMA CARUSO'S SICILIAN STUFFING

Steps:

• Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
• Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
• There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter and cover.

GRANDMA BERNICE'S SAUSAGE STUFFING

Steps:

• Preheat oven to 350. In large bowl empty bag of season stuffing cubes. Slowly add hot water and mix with stuffing until moistened. Add defrosted sausage and mix together until well blended.
• In skillet, melt the butter and add the onion(s). Sautee onion(s) until they are golden brown. Let cool slightly and add this to the stuffing mixture, making sure you get all the drippings from the skillet. Add thyme and mix again.
• Place stuffing in oven safe pan and cover with aluminum foil. Cook for 1 hour, and take foil off pan. Continue to cook for another 1/2 hour until top of stuffing has a nice golden crust on top.

SAUSAGE RICE STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook sausage, celery, onion and mushrooms in a large skillet until meat is browned, drain.
• Combine with remaining ingredients and place in a greased 3 quart casserole dish.
• Cover and bake for 45 minutes.

RICE AND SAUSAGE STUFFING

Steps:

• Put the sausage meat and onion in a saucepan, and cook, stirring to break up lumps, until the meat loses its raw look and the onion is wilted. Add the garlic, celery, green peppers and mushrooms, and cook, stirring occasionally, about five minutes.
• Drain the sausage mixture, if desired, and return it to the saucepan. Add the rosemary and stir to blend. Add the rice, salt and pepper, and stir. Let cool briefly.

GRANDMA NEWMAN'S POTATO AND SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash with milk.
• Meanwhile, place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green pepper and onion and cook for about 5 minutes.
• Fold cubed bread into potatoes, then gently fold in sausage mixture. Transfer to a 9x13 inch baking dish.
• Bake in preheated oven for 30 to 45 minutes, or until heated through.

GRANDMA'S SAUSAGE TURKEY STUFFING

Steps:

• To make this easy to prepare, I chop the onion, celery and parsley first.
• In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
• In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
• Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.
• Enjoy!