Ina Gartens Sausage And Herb Stuffing Recipes

INA GARTEN'S SAUSAGE & HERB STUFFING

Ina Garten's Sausage & Herb Stuffing image

How to Make Ina's Sausage & Herb Stuffing. Recipe by Ian Garten, directions are re-written in my own words.

Provided by Eric Samuelson

Time 1h22m

Number Of Ingredients 11

Ingredients

3/4 lb ground sweet Italian sausage
1 1/2 lb loaf of bread like sourdough
1 stick butter
2 cups diced yellow or sweet onions
2 stalks celery (diced)
2 tart apples (cored, diced, unpeeled)
2 tbsp flat leaf parsley (chopped)
1 cup chicken stock or broth
1 cup dried cranberries
kosher salt (to taste)
freshly ground black pepper (to taste)

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

HERB AND APPLE STUFFING

Herb and Apple Stuffing image

Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.

Provided by Ina Garten

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Steps:

Preheat oven to 300 degrees F.
Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

SAUSAGE AND HERB STUFFING (INA GARTEN) RECIPE

Sausage and Herb Stuffing (Ina Garten) Recipe image

Provided by jennyburkholder

Number Of Ingredients 11

Ingredients

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

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.

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