Moms Sausage Sage Stuffing Recipes

CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE

Steps:

• Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
• In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
• Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
• Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

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.

MOM'S SAUSAGE AND CRANBERRY STUFFING

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
• Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
• Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
• Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
• Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
• Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
• Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

MOM'S BEST STUFFING

Steps:

• Saute sausage until brown; remove from pan and cut into small bites.
• In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
• Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
• Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
• Toss well and adjust seasoning.
• Stuffing should be moist but not soggy. Add more stock if needed.
• Transfer to a baking dish.
• Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
• Or better yet stuff it into a big fat turkey.

MOM'S SAUSAGE AND CORNBREAD DRESSING

Steps:

• Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
• Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
• Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
• Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.

MOM'S HOLIDAY SAUSAGE-PECAN STUFFING

Steps:

• In a large, heavy bottomed dutch oven over medium high heat, brown both pounds of sausage. When cooked, add chopped onions and celery and saute in sausage drippings until softened, about 8 minutes. Then add pecans and saute for another 7-8 minutes until the nuts have softened and absorbed the flavors of the sausage and veggies.
• In a saucepan, warm the chicken broth over medium heat. Add 1 and 1/2 bags of the stuffing to the sausage mixture and mix thoroughly until the bread is coated. Add the rest of the stuffing if it looks too dry.
• Add chicken broth by the ladleful until the desired consistency is reached - you will likely not use it all.