Sausage And Herb Stuffing Recipes

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SAUSAGE HERB STUFFING



Sausage Herb Stuffing image

Sausage & Herb Stuffing Recipe is FULLY STUFFED with so much flavour, and perfect for serving as a Thanksgiving side with gravy!

Provided by Karina

Categories     Sides

Time 1h5m

Number Of Ingredients 16

16 ounces (450 g) bread (cut into 1-inch pieces (day old bread if possible))
1 tablespoon oil
1 pound (500 g) sage pork sausage, (or sweet or spicy Italian sausage, casings removed)
1/3 cup unsalted butter
1 1/2 cups finely chopped yellow or brown onions, (from 1 large onion or 2 small onions)
1 cup chopped celery, (from 2-3 stalks)
5 large cloves garlic, (minced (or 1 1/2 tablespoons minced garlic))
1/2 cup chopped flat-leaf parsley
1 1/2 tablespoons fresh chopped sage
1 tablespoon fresh chopped rosemary
3/4 teaspoon sea salt (or more to taste)
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine (optional - (sub with 1/4 cup of broth))
3 cups low sodium chicken stock
1 egg (lightly whisked)
3/4 cup dried cranberries (optional)

Steps:

  • Preheat the oven to 350°F (175°C).
  • Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
  • Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
  • In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
  • Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
  • Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Nutrition Facts : Calories 374 kcal, Carbohydrate 28 g, Protein 14 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 438 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EASY SAUSAGE & HERB STUFFING



Easy Sausage & Herb Stuffing image

A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.

Provided by Jennifer Segal

Categories     Holidays

Yield 8-10

Number Of Ingredients 13

8 cups (400g) store-bought unseasoned stuffing cubes
1 stick (½ cup) unsalted butter
1½ cups diced yellow onion (from 1 large or 2 small onions)
1 cup diced celery (from 3 large celery stalks)
4 garlic cloves, finely chopped
1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below
2¾ cups low sodium chicken broth
1 large egg, beaten
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
  • Place the stuffing cubes in a large mixing bowl.
  • In a large sauté 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. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
  • In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-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 65-75 minutes, uncovered, until deeply golden and crisp on top.
  • Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
  • Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

Nutrition Facts : Calories 467, Fat 28 grams, Carbohydrate 40 grams, Protein 15 grams, SaturatedFat 10 grams, Sugar 5 grams, Fiber 6 grams, Sodium 1,063 mg, Cholesterol 57 mg

SAUSAGE AND HERB STUFFING



Sausage and Herb Stuffing image

Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn't have to be made that way. There's nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don't get stuffed. Try this recipe instead of all that bread!

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

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.

EASY SAUSAGE AND HERB STUFFING



Easy Sausage and Herb Stuffing image

Make and share this Easy Sausage and Herb Stuffing recipe from Food.com.

Provided by AmyZoe

Categories     < 4 Hours

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 13

8 cups unseasoned stuffing cubes
1/2 cup unsalted butter
1 1/2 cups diced yellow onions (from 1 large or 2 small onions)
1 cup diced celery (from 3 celery stalks)
4 garlic cloves, finely chopped
1 lb bulk sweet Italian sausage
2 3/4 cups low sodium chicken broth
1 large egg, beaten
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

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. Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.
  • In the same pan, 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 should be no greater 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.

Nutrition Facts : Calories 580.8, Fat 34.7, SaturatedFat 13, Cholesterol 70.8, Sodium 1564.7, Carbohydrate 49.7, Fiber 6.8, Sugar 5.9, Protein 18.7

BEST SAUSAGE STUFFING



Best Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

HERB-SAUSAGE STUFFING



Herb-Sausage Stuffing image

Serve a side dish they won't soon forget with our Herb-Sausage Stuffing recipe. Herb-Sausage Stuffing is the perfect savory way to complete your menu.

Provided by My Food and Family

Categories     Thanksgiving Side Dishes

Time 55m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 10

1/2 cup butter
4 links OSCAR MAYER Natural Uncured Italian Style Herb Sausage, cut lengthwise in half, then diagonally into 1/4-inch-thick slices
1 onion, chopped
2 stalks celery, chopped
1 pkg. (12 oz. each) STOVE TOP Signature Classic Stuffing Mix
1 cup dried apricots, chopped
1/2 cup chopped Italian parsley
1/4 cup chopped fresh sage
2 eggs
2 cups fat-free reduced-sodium chicken broth

Steps:

  • Heat oven to 350°F.
  • Melt butter in large skillet on medium heat. Add sausage, onions and celery; cook 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.
  • Spoon sausage mixture into large bowl. Add stuffing mix, apricots, parsley and sage; mix lightly.
  • Whisk eggs and chicken broth until blended. Add to stuffing mixture; mix lightly.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 30 min. or until heated through, uncovering for the last 10 min.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 390 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 8 g, Protein 6 g

SAUSAGE-HERB DRESSING



Sausage-Herb Dressing image

To make time for last-minute Thanksgiving essentials, I prep the sausage part of this recipe a day or two ahead of time, then finish the dressing in my slow cooker on the big day. It has stood the test two years running! -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h20m

Yield 10 servings.

Number Of Ingredients 12

1 pound bulk sage pork sausage
1 medium sweet onion, chopped (about 2 cups)
2 celery ribs, chopped
1/4 cup brewed coffee
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1-1/2 cups chicken or turkey broth
1 package (12 ounces) seasoned stuffing cubes (8 cups)
Chopped fresh parsley

Steps:

  • In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

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Top Asked Questions

How do you cook sausage herb stuffing in the oven?
Sausage herb stuffing cooks evenly in the oven and doesn’t take long to prepare. It is a tried and true delicious recipe! Bake bread: Preheat the oven to 350 degrees. Butter a 9×13 inch pan and set aside. Place the bread on a baking sheet and toast until lightly brown and crisp about 10-12 minutes. Remove and set aside.
What is the best Thanksgiving stuffing recipe?
Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe! Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight - OR - place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside. Preheat oven to 375°F.
How to cook sausage on the stove?
In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl. In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes.
What kind of sausage do you put in stuffing?
Most sausage stuffing recipes have you start with pre-bought sausage and if you want to go right ahead. You can use mild or spicy Italian sausage, garlic sausage or whatever your favorite is.

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