Italian Sausage And Bread Stuffing Recipes

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SUPER MOIST SAUSAGE AND BREAD STUFFING



Super Moist Sausage and Bread Stuffing image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

1/2 lb. sweet Italian sausage links, removed from casings and crumbled
1 large onion, chopped
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup Wish-Bone® Italian Dressing
1/2 cup chicken broth
1 jar (12 oz.) roasted red peppers, drained, patted dry and chopped
1 Tbsp. chopped fresh parsley
1/8 tsp. ground black pepper
1 loaf (12 oz.) Italian bread, cut into 1/2-inch cubes (about 8 cups)

Steps:

  • Preheat oven to 375 degrees.
  • Brown sausage in 12-inch nonstick skillet over medium heat, stirring frequently, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until tender. Remove sausage and onion; set aside.
  • Stir in remaining ingredients except bread into same skillet; stir in bread.
  • Evenly spread bread mixture in 13 x 9-inch baking dish, then lightly press. Bake 30 minutes or until golden and heated through.

ITALIAN SAUSAGE AND BREAD STUFFING



Italian Sausage and Bread Stuffing image

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Provided by Gina Marie Miraglia Eriquez

Categories     Gourmet     Thanksgiving     Side     Stuffing/Dressing     Sausage     Bread     Pork     Parmesan     Bake     Christmas     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 14

1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
½ cup coarsely chopped flat-leaf parsley
Special Equipment
4-qt shallow ceramic or glass baking dish

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  • Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  • Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  • Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
  • About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  • Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

ITALIAN SAUSAGE STUFFING CASSEROLE



Italian Sausage Stuffing Casserole image

From the folks at the Johnsonsville Sausage company, a highly seasoned unstuffed-stuffing. It's really a one dish meal. The original recipe called for adding a small can (2 1/4 oz) of chopped black olives but I omitted that as we don't care for the taste. Feel free to add it back.

Provided by SusieQusie

Categories     One Dish Meal

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/2 lb mild italian ground sausage
1/4 cup butter
1 cup chopped celery
1/2 medium onion, chopped
1/4 cup green bell pepper, chopped
2 garlic cloves, minced
6 cups herb seasoned bread stuffing mix (cube type)
1/4 cup parmesan cheese
1/2 teaspoon black pepper
2 cups chicken broth
1 egg, lightly beaten

Steps:

  • Preheat oven to 325ºF.
  • Butter a 2 quart baking dish.
  • In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
  • Pour any grease from skillet & melt butter.
  • Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
  • In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
  • Spoon into prepared dish, cover and bake for 35 minutes.
  • Uncover and bake an additional 10-15 minutes or until lightly browned.

Nutrition Facts : Calories 1112.2, Fat 27.9, SaturatedFat 11.2, Cholesterol 84.5, Sodium 3838.8, Carbohydrate 175.8, Fiber 7.9, Sugar 20, Protein 35.4

SAUSAGE BREAD STUFFING



SAUSAGE BREAD STUFFING image

Number Of Ingredients 11

•1 tablespoon extra-virgin olive oil
•1 pound sweet Italian sausage, casing removed
•2 tablespoons unsalted butter
•1 onion, chopped
•3 celery stalks, sliced on the bias
•2 garlic cloves, minced
•1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage
•1 cup white wine
•1 whole loaf bread, crusts removed, cubed (5 to 6 cups)
•1 cup chicken broth
•1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage.

Steps:

  • 1.Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate. 2.Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon. 3.Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.) 4.Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.

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