SAUSAGE AND SAGE UN-STUFFING
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Place prunes in a small bowl; add brandy and set aside.
- Melt butter in a large skillet over medium heat until foamy. Add turkey giblets and increase heat to medium-high. Cook, stirring, for 10 seconds; season with salt and pepper. Reduce heat to medium and add garlic, onion, and celery; cook, stirring, until fragrant and translucent, about 5 minutes.
- Drain prunes, reserving brandy, and add to skillet along with chestnuts and sausage; cook, stirring, until sausage is cooked through and well combined. Add reserved brandy to skillet and cook, stirring and scraping up browned bits with a wooden spoon; let cook until liquid has evaporated. Remove from heat and let cool slightly; season sausage mixture with salt.
- In a large bowl, whisk together eggs and cream until well combined. Add bread and sage; toss to coat. Add sausage mixture and stir to combine.
- Prepare a large ice-water bath and set aside. Lightly sprinkle work surface with water; top with two 2 1/2-feet-long pieces of plastic wrap, slightly overlapping one another. Spoon half of the bread mixture onto plastic wrap near one long side. Using clean hands, form bread mixture into a 3-inch-thick log. Fold plastic wrap over the top of the log and roll up in plastic to enclose. Twist ends tightly to enclose, then tie together to create a secure cylinder. Transfer to ice-water bath. Repeat process with a second 2-foot-long piece of plastic wrap and remaining bread mixture. Bread cylinders should be kept in ice-water bath, refrigerated, for 30 minutes.
- Preheat oven to 225 degrees. Fill a large Dutch oven with very hot water. Transfer Dutch oven to oven until water reaches 150 degrees. Place bread cylinders in Dutch oven and cover. Cook until internal temperature of stuffing reaches 140 degrees on an instant-read thermometer, about 1 hour. Meanwhile, prepare a large ice-water bath.
- Remove bread cylinders from Dutch oven and transfer to ice-water bath; let cool 1 hour. Use immediately or transfer to refrigerator until ready to serve, up to overnight.
- To serve, preheat oven to 375 degrees. Slice each bread cylinder into 1 1/2-inch-thick rounds, unwrapping cylinder as you slice.
- Working in batches, heat oil over medium-high heat in a large, ovenproof skillet. Dredge each bread round with flour, shaking off excess, and place in skillet; cook until browned on bottom. Turn, and transfer to oven; continue cooking until opposite side is browned, about 5 minutes more. Transfer stuffing rounds to a paper towel-lined baking sheet to drain. Serve immediately.
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
Steps:
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
- In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
- Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
- Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
Nutrition Facts : Calories 473 kcal, Carbohydrate 47 g, Cholesterol 99 mg, Fiber 3 g, Protein 21 g, SaturatedFat 9 g, Sodium 1131 mg, Sugar 6 g, Fat 23 g, ServingSize Serves 10 to 14, UnsaturatedFat 0 g
QUICK SAUSAGE, APPLE, AND SAGE STUFFING
Make and share this Quick Sausage, Apple, and Sage Stuffing recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 8 cups
Number Of Ingredients 12
Steps:
- In a big skillet, heat oil over medium heat; add in onion and celery; cook, uncovered, stirring often, until the veggies are softened, about 3 minutes.
- Add in sausage; cook, stirring often to break up the sausage with a spoon, until the sausage is cooked through, about 10 minutes.
- Scrape the sausage mixture into a big bowl; add in the stuffing mix, dried apples, melted butter, parsley, and sage.
- Toss, gradually adding about 1 ½ cups broth, until the stuffing is evenly moistened but not soggy.
- Season with salt and pepper to taste.
- Transfer to a lightly buttered casserole dish; drizzle with ½ cup broth.
- Cover and bake at 350° for about 30 minutes; if you like crusty stuffing, uncover the last 15 minutes of baking.
Nutrition Facts : Calories 1043.8, Fat 26.1, SaturatedFat 10, Cholesterol 70.5, Sodium 3245.1, Carbohydrate 162.1, Fiber 8, Sugar 23.8, Protein 37.1
ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING
This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
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.
SAGE & SAUSAGE STUFFING
Mother-in-law made this for our Thanksgiving weekend wedding rehearsal, back in 1978. It has been a part of our holiday menu every year since then---with a few additions, substitutions and tweaking over the years. Try some of the optional ingredients, too!
Provided by Debber
Categories Meat
Time 45m
Yield 1 cup, 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on).
- Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly.
- In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly.
- In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches.
- Sprinkle herbs over the top, and toss again.
- Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir.
- This is used for stuffing turkey, goose or chicken.
- Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes.
- OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor.
- SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread.
- LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).
Nutrition Facts : Calories 322.1, Fat 22.2, SaturatedFat 12.2, Cholesterol 66.4, Sodium 373.3, Carbohydrate 20.4, Fiber 1.6, Sugar 3.1, Protein 10.6
CHEESY SAUSAGE AND SAGE STUFFING
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Provided by Claire Saffitz
Categories Bon Appétit Thanksgiving Stuffing/Dressing Side Cheese Cheddar Celery Sage Sourdough Sausage Milk/Cream White Wine
Yield Serves 12
Number Of Ingredients 13
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.
COUNTRY-SAUSAGE AND SAGE DRESSING
Provided by Craig Claiborne With Pierre Franey
Categories casseroles, side dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 6 grams, TransFat 0 grams
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
EASIEST SAUSAGE STUFFING
This hack on boxed stuffing is so easy but so good that your guests will think you made it from scratch! Ground sausage with sage adds an especially nice flavor, but you can make this with any mild ground breakfast sausage.
Provided by fabeveryday
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
- Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 34.7 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 1.7 g, Protein 12.7 g, SaturatedFat 11.9 g, Sodium 1267.2 mg, Sugar 4.4 g
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- Heat oven to 375° F. Heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet.
- Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
- Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
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