Sausage And Herb Stuffing Ina Garten Recipes

INA GARTEN'S SAUSAGE & HERB STUFFING

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

SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
• Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

SIMPLE SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350. Grease a 9x13 inch baking dish with butter.
• Place the stuffing cubes in a large mixing bowl.
• In a large saute pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes.
• In the same pan (don't wash), cook the sausage over medium heat for 8 to 10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces will be no larger than 1/4 inch). Add the browned sausage and fat to the bread cubes and vegetables.
• Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65 to 75 minutes, uncovered, until deeply golden and crisp on top.