Sausage And Sourdough Stuffing Recipes

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SAUSAGE SOURDOUGH STUFFING



Sausage Sourdough Stuffing image

Sourdough's tangy chewiness gives this stuffing texture, while sausage makes it hearty and mushrooms and cranberries lend an earthy sweetness. -Jennifer Brazell, Lewiston, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 18 servings (3/4 cup each).

Number Of Ingredients 16

1 pound bulk pork sausage
1 pound sliced baby portobello mushrooms
1 large sweet onion, chopped
2 celery ribs, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1 loaf (1 pound) day-old sourdough bread, cubed
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1-1/2 teaspoons poultry seasoning
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg
1-1/2 cups reduced-sodium chicken broth

Steps:

  • Preheat oven to 350°. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same pan, saute mushrooms, onion and celery in oil until tender. Add garlic; cook 1 minute., Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage. Whisk egg and broth; pour over bread mixture and toss to coat. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake, uncovered, 30-35 minutes until top is lightly browned and a thermometer reads at least 160°.

Nutrition Facts : Calories 224 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 539mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

SOURDOUGH BREAD STUFFING



Sourdough Bread Stuffing image

Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.

Provided by Dave Lieberman

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SAUSAGE AND SOURDOUGH STUFFING



Sausage and Sourdough Stuffing image

Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.

Provided by CookieMonkey

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

Time 1h40m

Yield 8

Number Of Ingredients 11

½ pound bulk breakfast sausage
4 tablespoons sweet butter
1 medium onion, diced
8 stalks celery, diced
3 cloves garlic, diced
1 ½ cups low-sodium chicken broth, or more if needed
2 tablespoons chopped fresh parsley, or to taste
4 leaves fresh sage, leaves finely chopped
2 sprigs rosemary, leaves stripped and finely chopped
4 cups stale sourdough bread cubes
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
  • Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
  • Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
  • Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g

SOURDOUGH STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS



Sourdough Stuffing with Sausage, Apples, and Golden Raisins image

Provided by Jeanne Thiel Kelley

Categories     Side     Bake     Sauté     Thanksgiving     High Fiber     Dinner     Stuffing/Dressing     Raisin     Apple     Sausage     Family Reunion     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings

Number Of Ingredients 10

1 1 1/2-pound loaf sourdough bread, crusts removed, bread cut into 1/2-inch cubes (about 13 cups)
2 pounds bulk pork breakfast sausage
2 large onions, chopped (about 4 generous cups)
2 cups chopped celery (about 5 stalks)
4 tablespoons (1/2 stick) butter, divided
6 cups 1/2-inch cubes peeled Granny Smith apples (about 28 ounces)
3/4 cup golden raisins (about 4 ounces)
2 tablespoons chopped fresh sage
2 1/2 cups low-salt chicken broth
3 large eggs

Steps:

  • Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
  • Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
  • Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
  • Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

SOURDOUGH BREAD, FENNEL AND SWEET SAUSAGE STUFFING



Sourdough Bread, Fennel and Sweet Sausage Stuffing image

Provided by Jeanne Thiel Kelley

Categories     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Meat     Sausage     Fennel     Fall     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 14

1 1-pound loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 cups)
1 3/4 pounds sweet Italian sausages, casings removed
5 to 6 tablespoons butter
2 1/2 fennel bulbs, chopped
1 1/4 pounds onions, chopped
1 tablespoon fennel seeds
1 1/4 pounds firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces
2 large red bell peppers, chopped
2 teaspoons dried thyme
2 teaspoons dried marjoram
2 teaspoons dried rubbed sage
3/4 cup dry white wine
3/4 cup (about) canned low-salt chicken broth
Chopped fennel fronds (optional)

Steps:

  • Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl.
  • Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 tablespoons butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 tablespoon butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish and dot stuffing with 2 tablespoons butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING



Herby sausage, apple & sourdough stuffing image

Enjoy this stuffing for a special Sunday roast, or at Christmas. With sausage, apple, sage and onion, it can also be frozen so you could make it ahead

Provided by Good Food team

Categories     Side dish

Time 1h10m

Number Of Ingredients 12

1 sourdough loaf (350-400g)
1 tbsp olive oil, plus extra for frying and drizzling
150ml chicken stock
50g unsalted butter
1 large leek, halved through the centre, washed and sliced
1 onion, finely chopped
2 tsp fennel seeds
6-8 sausages (400g)
2 apples, peeled and chopped
small bunch of rosemary, leaves picked and finely chopped
4 sage leaves, finely chopped plus 4 whole leaves to serve
1 large egg

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
  • Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
  • Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.

Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

SOURDOUGH-SAUSAGE STUFFING



Sourdough-Sausage Stuffing image

Make and share this Sourdough-Sausage Stuffing recipe from Food.com.

Provided by Sackville

Categories     European

Time 1h

Yield 9 serving(s)

Number Of Ingredients 13

3 Italian sausages
1 teaspoon olive oil
2 cups chopped onions
2 cups chopped celery
2 tablespoons chopped fresh parsley
2 teaspoons dried rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon black pepper
12 cups cubed sourdough bread, 1/2 inch (about 1 pound)
1 (16 ounce) can reduced-sodium fat-free chicken broth
cooking spray

Steps:

  • Preheat oven to 350 degrees F.
  • Remove casings from sausage.
  • Heat oil in a large nonstick skillet over medium-high heat, add sausage and cook for 5 minutes until browned, stirring to crumble.
  • Add onion and celery, and cook for a couple more minutes.
  • Stir in parsley and next 5 ingredients.
  • Place sausage mixture in a large bowl, stir in the bread and broth.
  • Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray.
  • Cover and bake for 15 minutes, then uncover and bake an additional 20 minutes or until golden brown.

Nutrition Facts : Calories 994.5, Fat 13.7, SaturatedFat 4.3, Cholesterol 15.8, Sodium 2037.2, Carbohydrate 176.5, Fiber 8.5, Sugar 9.9, Protein 41.5

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From meaningfulmama.com


SAUSAGE AND MUSHROOM SOURDOUGH STUFFING - LCBO
1 lb (500 g) pork sausage, casings removed ½ cup (125 mL) dry white wine ½ to 1 tsp (2 to 5 mL) salt 2 cups (500 mL) turkey or chicken stock or broth 1. Preheat oven to 350ºF (180ºC). 2. Coat sides of a 4-quart (4-L) baking dish with nonstick spray or …
From lcbo.com


SOURDOUGH AND SAUSAGE STUFFING | LE CREUSET® OFFICIAL SITE
Preheat oven to 350 F. Slice the sourdough bread into large chunks and place on a baking sheet and bake until the bread dries slightly. Be sure not to brown or toast the bread. In a 5 1/2 qt. Round Dutch Oven over medium heat, add the butter, celery, onions, butternut squash and mushrooms. Stir together and add salt and pepper to taste.
From lecreuset.com


APPLE SAUSAGE STUFFING RECIPE (WITH MAKE-AHEAD OPTION) | KITCHN
2021-10-03 Sausage and Apple Stuffing Recipe. Print Recipe. This sourdough bread stuffing is packed with sausage, apples, fennel, aromatics, and herbs. Yield Serves 8 to 12. Prep time 45 minutes to 1 hour. Cook time 2 hours to 2 hours 15 minutes. Show Nutrition. Ingredients. 1 (16-ounce) loaf . sourdough bread. 5 tablespoons . unsalted butter. 2 . medium yellow onions. 1/2 …
From thekitchn.com


SAUSAGE SOURDOUGH STUFFING RECIPE
Sausage sourdough stuffing recipe. Learn how to cook great Sausage sourdough stuffing . Crecipe.com deliver fine selection of quality Sausage sourdough stuffing recipes equipped with ratings, reviews and mixing tips. Get one of our Sausage sourdough stuffing recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 67% Sausage …
From crecipe.com


RECIPE - SAUSAGE AND MUSHROOM SOURDOUGH STUFFING
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From lcbo.com


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