Ina Gartens Sausage And Herb Stuffing Recipes

INA GARTEN'S SAUSAGE & HERB STUFFING

Steps:

• Slice the bread into cubes. Allow to dry overnight. If you don't have time you can skip this step.
• Preheat the oven to 300 degrees.
• Place the cubes on a sheet pan and bake for 7 minutes. Remove and place the cubes into a large mixing bowl.
• Raise the oven temperature to 350 degrees.
• In a saute or frying pan over medium heat, add the butter. Once melted add in the onions celery, parsley, and apples. Cook until softened about 10 minutes. Dump all the ingredients on top of the bread cubes in the mixing bowl.
• Place the pan back over medium heat and add in the sausage. Break it apart as it cooks into smaller pieces. Once browned remove from the heat and add it to the bowl with the other ingredients.
• Add the dried cranberries and chicken stock. Add salt and pepper to taste. The recommended amount of salt is a tablespoon. Mix well to combine.
• Dump the contents of the bowl into a 9 x 13 baking dish. Smooth out to create an even layer. Bake at 350 degrees for 30 minutes or until the top is starting to brown and it's warm in the center.
• Serve warm

SAUSAGE AND HERB STUFFING (INA GARTEN) RECIPE

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.