Pork Sausage Dressing Recipes

MOIST SAUSAGE DRESSING

Steps:

• Gather the ingredients.
• Lightly butter a 9-by-13-by-2-inch baking pan. Heat the oven to 350 F/180 C/Gas 4).
• In a large skillet over medium heat, cook the sausage, breaking it up and stirring frequently, until it is fully cooked and no longer pink. Remove the sausage to paper towels to drain.
• Wipe out the skillet with a paper towel and place it over medium-low heat. Add the butter and heat until it has melted. Add the chopped onion and celery and cook, stirring, until the vegetables have softened, about 5 to 7 minutes.
• In a large mixing bowl, toss the bread cubes with the herbs and seasonings.
• Add the vegetables with the butter and the drained sausage; then add the chicken broth and stir until well moistened, but not mushy.
• Pack gently into the prepared baking dish and cover it tightly with foil.
• Bake for 25 minutes. Remove the foil and broil for about 3 to 4 minutes, or just until browned on top.

CLASSIC SAUSAGE STUFFING

Steps:

• Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING

Steps:

• In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool.
• When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.
• Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
• Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.
• Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.
• Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.

SAUSAGE STUFFING

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add sausage and onion. Cook until sausage is cooked through, about 12 minutes. Remove from heat. Mix in remaining ingredients. Season with salt and pepper.

SAVORY SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

BEST SAUSAGE STUFFING

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

SAUSAGE DRESSING

Steps:

• In a large skillet, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer sausage mixture to a greased 5-qt. slow cooker., Stir in broth, eggs, melted butter, sage and pepper. Add remaining ingredients; mix lightly to combine., Cook, covered, on low until a thermometer inserted in center reads 165°, 3-4 hours, stirring once.

PORK ROAST WITH SAUSAGE-APPLE STUFFING

Steps:

• Preheat oven to 350 degrees.
• Melt butter and add onions, celery and apples.
• Cook until soft.
• Add crumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
• Salt and pepper crown roast generously.
• Rub with a little sage.
• Fill center of crown roast with stuffing, mounding center slightly.
• Cover with foil and wrap bone ends with additional foil.
• Roast in hot oven for 3 hours or until meat thermometer reads 175 degrees.
• About 30 minutes before roast is done, remove foil from stuffing.
• Transfer roast to a large heated platter and remove foil.
• Add frills to each little ‘leg’ if desired, and rest meat about 10 minutes before carving.
• Decorate roast on platter with a round of small potatoes, large mushrooms, or cooked red cabbage.

SHIRLEY'S SAUSAGE STUFFING

Steps:

• In a saucepan over med. heat, boil the fresh pork sausage and gizzards, along with the margarine, onions, and celery, in 1 quart of water, for 30 minutes Strain, saving water.
• Put the onions, celery, and sausage in a lg. bowl, and set aside.
• Put the gizzards, and meat picked from the neck, in a blender, and press chop. (Do it quickly, and stop to mix meats, then pulse for 1-2 seconds again. You do not want it to be mushy). When all is chopped fine, put in the lg. bowl, along with onions, celery, and sausage.
• You may also grind the gizzards, and other meat parts in a meat grinder instead of the blender if you have one.
• Add to the sausage, onion and celery.
• When ready to stuff the bird and bake:.
• In a lg. bowl crumble your bread, crust and all, (I roll the bread between my hands to crumble it).
• Crush the crackers right in the closed sleeves, (but be careful not to push too fast or you may open the pkg). When crushed, open the sleeve and put in the bowl, along with the bread. Mix up well.
• Mix the meat mixture with the dry mixture.
• Add enough liquid from the sausage, gizzards, heart and neck stock (a little at a time), to make the stuffing to the desired consistency, of if not using these parts, use some chicken or turkey broth.
• Toss with a fork, until well mixed. Gently knead the mixture to distribute the ingredients.
• (The stuffing should have enough liquid so it holds together in a ball if you squeeze it in your hands, but not mushy, especially if you are stuffing your turkey, as the juices from the turkey make it moist as it is cooking.
• Add poultry seasoning, tasting as you go, to get it the way you like it.
• Salt and pepper, to taste.
• Stuff the bird right before putting it in the oven. DO NOT stuff the bird and let it sit overnight in the refrigerator.
• The stuffing should be warm or room temperature when you are ready to put it in the bird.
• Plan to use 3/4 cup stuffing for each pound of turkey.
• To stuff the neck, first pack it loosely with stuffing.
• Pin the neck skin over the exposed stuffing with a skewer, or flip the wing tips up to hold it in place.
• Spoon stuffing loosely in the main body cavity.
• Cover exposed stuffing with a swatch of aluminum foil or a piece of bread.
• Roast turkey using desired method. I bake mine at 350, and go by the pounds on the turkey label for the hours needed to roast.
• Baste turkey with pan drippings at least 3 times during cooking time to get nice crispy skin, and help to keep turkey moist.
• Use a meat thermometer to make sure the center of the stuffing reaches 165 degrees F before removing from the oven.
• Keep in mind that a "pop-up" thermometer that comes with a turkey won't tell you the temperature of the stuffing.
• Place any extra stuffing in a baking dish coated with cooking spray. Cover, and refrigerate until ready to bake, NO MORE THAN 8 hours before cooking the bird.
• Pour 1/2 cup turkey or chicken stock over the extra stuffing, and bake at 350, for 30-60 minutes covered with aluminum foil.
• After the turkey is done roasting, remove stuffing immediately from the bird, and place in a bowl. (I use an aluminum bowl and cover with aluminum foil to keep it nice and hot, until serving time.
• Refrigerate leftovers within 2 hours of taking out of the oven.
• Store leftover turkey and stuffing in shallow containers with covers, and use within 2-3 days.
• You may freeze but use within 3 months.
• Tips & Warnings:.
• Avoid pre-stuffed fresh turkeys, and DO NOT stuff birds to cook on a grill or smoker, or if you plan to deep fry.
• Always stuff a bird just BEFORE roasting.
• The stuffing should be warm, NOT hot or cold, when you pack it in the bird, otherwise the roasting time will be off, and the temperature will not reach 165 degrees F before the rest of the bird is done.
• Don't overstuff the turkey, because the stuffing will expand as the bird roasts.
• Following these simple steps is the safest way to stop airborne bacteria from invading your turkey and stuffing and making you sick.

CROWN ROAST OF PORK WITH SAUSAGE STUFFING

Steps:

• Preheat oven to 350°F. Place rack in roasting pan. Cover rack with foil. Place pork atop rack. Roast pork uncovered 1 hour.
• Butter 8 x 8 x 2-inch glass baking dish. Remove pork from oven; fill cavity with 1 1/2 cups stuffing, mounding in center. Transfer remaining stuffing to prepared baking dish. Cover with aluminum foil. Moisten pork roast and stuffing in dish with total of 1/4 cup broth. Cover stuffing in pork cavity with foil.
• Return pork to oven. Place stuffing in dish in oven. Roast pork and stuffing in dish until thermometer inserted into center of pork registers 155°F, basting roast occasionally with drippings, about 45 minutes for stuffing in dish and 55 minutes for roast. Transfer pork to platter and cover; let stand while preparing gravy.
• Boil 1 3/4 cups broth and vermouth in large saucepan until reduced by half, about 15 minutes. Mix 3 tablespoons butter and flour in small bowl. Whisk into broth mixture. Boil until slightly thickened, about 5 minutes. Mix in bacon. Season with salt and pepper. Carve pork between bones into chops. Pass gravy separately.