Sausage And Sage Dressing Recipes

SAGE SAUSAGE DRESSING

Steps:

• Preheat oven to 350°. In a small saucepan, bring wine to a boil. Stir in cherries; remove from the heat. In a small bowl, combine apple and lemon juice; toss to coat. Set aside cherry and apple mixtures., In a Dutch oven, cook sausage over medium heat until no longer pink. Remove from pan with a slotted spoon; drain. In the same pan, saute onion and celery in oil until tender. Add the broth, orange juice and butter; heat until butter is melted., Stir in the stuffing cubes, walnuts, sage, cherry mixture, apple mixture and sausage. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, until lightly browned, 25-30 minutes. If desired, top with additional sliced fresh sage.

COUNTRY-SAUSAGE AND SAGE DRESSING

Steps:

• Preheat the oven to 350 degrees.
• Cut the untrimmed bread into one-inch cubes. There should be about 21 cups.
• Heat the oil in a skillet and add the sausage patties. Cook, turning the pieces often, about eight minutes or until cooked through and browned on both sides. Remove the patties and pour off almost all the fat from the skillet. Cut the patties into bite-size pieces.
• Heat the skillet and add the onion and celery. Cook, stirring, about three minutes, then add the apples. Cook, stirring, about three minutes longer. Stir in the sage.
• To a large bowl, add the cubed bread, sausage pieces, the apple and sage mixture, the beaten eggs, chicken broth, salt and pepper to taste. Blend well, tossing gently to moisten without making the mixture mushy.
• Use two tablespoons of the butter to grease a pan measuring about 18 by 12 by 2 1/2 inches. Pour the dressing into the pan and smooth it over. Dot with the remaining four tablespoons of butter. Place in the oven and bake one hour.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 325ºF. 2 Butter 13x9x2-inch ceramic baking dish. Arrange bread cubes in single layer on large baking sheet. Bake until bread is golden brown and crisp, stirring once, about 25 minutes. Transfer bread to large bowl. 3 Meanwhile, cook sausage in heavy large skillet over medium heat until browned, cutting into small pieces with back of spoon, about 8 minutes. Transfer sausage to bowl with bread. 4 Melt butter in same skillet over medium heat. Add leeks and celery, and sauté until very tender, about 7 minutes. Stir in sage, thyme, salt and pepper. Transfer vegetable mixture to bread mixture. Toss bread mixture with enough broth to moisten. (Dressing can be made 1 day ahead. Cover and refrigerate.) 5 Increase oven temperature to 400ºF. 6 Season dressing to taste with salt and pepper. Whisk eggs and baking powder in small bowl to blend. Drizzle egg mixture over dressing; toss to blend. Transfer dressing to prepared baking dish. Cover and bake 25 minutes. 7 Uncover and bake until lightly browned and crusty on top, about 15 minutes longer. Garnish with sage and thyme sprigs and serve.

CHEESY SAUSAGE AND SAGE STUFFING

Steps:

• Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
• Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
• Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
• Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
• Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
• Do Ahead
• Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.

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.

COUNTRY SAUSAGE AND SAGE DRESSING

Steps:

• 1. The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. (I think this light toasting gives the dressing a better flavor.)
• 2. Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage.
• 3. Add bread cubes, parsley and sage to the bowl.
• 4. In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.
• 5. Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons).
• 6. Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.

SAGE SAUSAGE, APPLE AND CRAISIN DRESSING

Steps:

• Pre-heat oven to 325*F. Butter a 3 quart casserole dish. Place stuffing cubes in a large bowl.
• Melt 2 tablespoons of butter in a large, deep skillet over medium-high heat and add sage sausage (breaking up with a wooden spoon). Cook until almost all the pink is gone, but not so much that it gets dry (about 5 minutes). Pour cooked sausage AND all the drippings over the top of the stuffing cubes (Do Not mix in yet).
• Melt the remaining 4 tablespoons of butter in the same pan and add onion, apple, celery and the salt. Cook (stirring often) until veggies start to soften (about 5 minutes). Add the chicken broth and parsley to the pan and bring to just boiling.
• Once boiling, pour broth and veggie mixture over the stuffing cubes and sausage.Gently toss everything until evenly moistened (if it seems that it needs more moisture, add 1 tablespoon of water). Now add in Craisins and the beaten egg. Mix well.
• "Loosely" pack the dressing into the prepared casserole dish. (At this point you can "tightly" cover the dish with plastic wrap and refrigerate it over night to bake the next day, just remove the wrap, gently stir in about 1 tablespoon of water, "lightly "pack again and let it rest on the counter about a 1/2 hour before placing in the oven).
• Bake the dressing, UNCOVERED, until the top starts forming a crust (about 40 minutes). While it's baking, melt an additional 2 tablespoons of butter (unless you prefer to use 2 tablespoons turkey drippings). Once the 40 minutes are up, drizzle the butter (or turkey drippings) over the top of the dressing and return to the oven for an additional 20 minutes. Serve warm.
• (If your turkey is already roasting at the same temperature, you could add the dressing during the last hour. If your oven temp is different, you may need to adjust baking time). Enjoy!

SAGE DRESSING

Steps:

• Preheat oven to at 350°. Grease a 11x7-in. baking dish; set aside. , In a large skillet over medium heat, cook the sausage, celery, onion and mushrooms in oil until meat is no longer pink; drain if necessary. In a large bowl, combine the remaining ingredients; add sausage mixture and toss to coat., Transfer mixture to prepared dish. Cover and bake 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.