Sausage And Bread Dressing Recipes

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 BREAD STUFFING

Steps:

• 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.
• 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.
• 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.)
• 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.

OLD-FASHIONED BREAD STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 350º. Spread bread cubes on two large baking sheets and toast for 30 minutes, stirring and rotating pans, until lightly browned and crisp. Transfer to very large bowl when done.
• Meanwhile, in large skillet, melt 1 stick of butter. Pour half the melted butter in a bowl and reserve for later, to brush the top of the stuffing. To the pan with remaining melted butter, add celery, carrots and onion, a sprinkle of salt, and cook and stir over medium-high heat until softened and starting to brown, about 8 to 10 minutes. Transfer vegetables to bowl. Add sausage to skillet in chunks, and cook, breaking it up with wooden spoon, until cooked through and lightly browned, about 6 minutes.
• Return vegetable mixture to the skillet and add the sage and thyme, a little salt and pepper, and cook for 1 minute. Add 1 cup of stock, cook and stir up any browned bits, until stock is reduced and cooked down by half, about 5 minutes.
• Transfer sausage mixture to bowl with the toasted bread cubes. Add remaining 2 to 2½ cups of stock and toss well until bread cubes are evenly moistened. Taste and season with salt and pepper. Spread stuffing into large, buttered baking dish (about 3½ quart size) and brush with the reserved melted butter.
• Bake in center of oven until heated through and nicely browned, about 1 hour, rotating casserole halfway through. Let stuffing rest 10 minutes before serving.

ITALIAN SAUSAGE AND BREAD STUFFING

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).

SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Add bread cubes to baking dish and toast for 10-12 minutes while you cook sausage and vegetables.
• Add sausage to a large skillet on high heat and cook, breaking it apart as you cook, about 4-5 minutes until browned.
• Remove sausage, lower heat to medium and add in butter, salt, pepper, onion and celery.
• Stir and cook for 4-5 minutes until vegetables are softened.
• Turn off the heat and whisk in the chicken broth.
• Whisk in the egg, rosemary and sage until smooth.
• In a large bowl add the toasted cubes of bread, the cooked sausage and the chicken broth mixture and toss to coat.
• Pour mixture into baking dish.
• Bake for 50-55 minutes or until golden brown.

SAUSAGE BREAD DRESSING

Steps:

• Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix., In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture., Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans., Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.

SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles. Remove with a slotted spoon, reserving drippings in pot., Add onions and celery to drippings; cook and stir 6-8 minutes or until tender. Remove from heat; stir in sausage. Add cubed bread and cornbread; toss to combine., In a small bowl, whisk eggs, steak sauce, seasonings and baking powder until blended; stir into bread mixture. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. or 3-qt. baking dish. Bake 40-50 minutes or until lightly browned.

SAUSAGE STUFFING

Steps:

• In medium sized bowl, thoroughly combine all sausage ingredients. Its easiest if you use your hands to mix.
• Heat a skillet over medium heat. Cook until brown and crumbly, about 10 minutes. Allow to cool.
• Melt 1/2 cup (1 stick) butter in a large skillet over medium high heat. Add onion, celery, and minced herbs (not the parsley). Stir to coat in the melted butter and then saute until they start to turn golden brown, about 10 minutes.
• Add broth to skillet and bring to a simmer. Remove from heat and set aside. Allow to cool enough that mixture is cool to the touch.
• Meanwhile, beat egg with 1/4 cup chopped parsley in a large bowl; add cubed bread and toss to coat. Pour the cooked sausage and cooled broth mixture over the bread and toss.
• Transfer to a buttered baking dish and dot with remaining two tablespoons of butter.
• Cover and bake 30 minutes at 375°F. Uncover and bake until golden; about 30 more minutes.

SAUSAGE AND BREAD DRESSING

Steps:

• Skin sausage. Heat a 12-inch sauté pan with oil, over medium high heat. Crumble in meat. Cook stirring often till a fond develops on the bottom of the pan, the sausage may stick a little. Deglaze with a few tablespoons water.
• Cook the meat, stirring occasionally, still, over medium-high heat, until it gets quite brown, it may need to be deglazed, a second time. Remove from heat, retrieving sausage with a slotted spoon, reserving rendered fat in pan, there may only be a little, that is okay, it isn't necessary to add more.
• Put back over medium-high heat. Add onions and celery and sprinkle with salt.
• Cook until the onion turns a light shade of gold, if the bottom of the pan is dark, deglaze with a few more spoons of water. Make sure to evaporate liquids, then keep sautéing as needed. Stir in the garlic powder, sage, and liberal grinds of black pepper.
• Stir till fragrant, then add sausage, with drippings, back to pan, add wine and deglaze thoroughly, make sure that liquid gets fully evaporated, the fat will sizzle in the bottom of the pan. Add the chicken broth, bring just to the simmer and remove from heat.
• Taste the mixture, add salt if nessecary. Stir in the bread. Turn until thoroughly but lightly moistened, more liquid is not required.
• Put the mixture into an ungreased (or lightly greased), 9x13 or 9x12 inch baking dish and set into the middle level or upper-middle level of a preheated 400 degree oven for 20-25 minutes. Serve immediately.

SAUSAGE DRESSING

Steps:

• Place cranberries in a medium saucepan with enough water to cover, and bring to a boil. Cook just until skins pop. Drain, and cool.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and cool.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix cranberries, sausage, bread cubes, dry bread crumbs, onion, and garlic. Season with parsley, oregano, sage, thyme, celery seed, ground ginger, salt, and pepper. Stir in chicken broth to desired consistency. Mix in walnuts and orange.
• Bake 25 minutes in the preheated oven, until surface is crisp and lightly browned.

SAUSAGE BREAD DRESSING

Steps:

• Sautee Butter, celery, and Onion.
• Fry sausage until done and drain off fat.
• Cook seasoning mix from stove top stuffing as directed on box.
• Empty bread crumbs from stuffing mix in large bowl.
• Add to bread crumbs, cooked sausage, sauteed onions and celery.
• Stir in Seasoning mix until well mixed, but not mushy.
• Bake for 25 minutes at 350 degrees or stuff in turkey as desired.

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.