SPINACH-SAUSAGE STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Melt 1 stick butter in a large skillet over medium heat. Cook 1 pound crumbled sausage in the butter. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and 4 cups chopped spinach; bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread and 1/3 cup each pine nuts and grated parmesan, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.
SPINACH - SAUSAGE STUFFING
I made this stuffing the first time I hosted our family Thanksgiving and it has been a requirement ever since. You can use any type of bread with this, but I think pumpernickle & rye are the best combination. Although the list of ingredients looks a bit long, it is easy-peasy to put together, tastes great & has a nice presentation.
Provided by jvalen
Categories Pork
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325
- Drain all liquid from thawed spinach & place in a large bowl.
- Brown sausage in a large oven safe pan & drain fat.
- Add sausage to spinach.
- Saute onion, sweet peppers & celery in butter until tender (use same large pan).
- Add seasonings.
- Add bread cubes & spinach/sausage
- Drizzle with broth until moist.
- Cover & bake for 45 minutes.
Nutrition Facts : Calories 265.9, Fat 16.6, SaturatedFat 7.7, Cholesterol 40.8, Sodium 604.9, Carbohydrate 20.6, Fiber 2.3, Sugar 3.1, Protein 8.6
SAUSAGE AND SPINACH STUFFING
Fresh spinach adds great color to this flavorful ciabatta stuffing that's bursting with mushrooms, sage and savory Jones roll breakfast sausage.
Provided by Recipe by Carrie, Poet in the Pantry
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- DIRECTIONS Preheat oven to 250⁰F. Place cubed ciabatta on two rimmed baking sheets and bake, stirring occasionally, 10-12 minutes or until lightly toasted. Remove from oven and set aside to cool. Increase oven temperature to 350⁰F. Butter 3 1/2-quart baking dish and set aside. In large sauté pan, melt 2 tablespoons unsalted butter. Add sausage and onion, cooking over medium to medium-high heat, stirring frequently until sausage is browned. Add mushrooms and cook for another minute. Add spinach, sage and garlic, tossing frequently, cooking until spinach wilts. Remove from heat. Melt remaining 4 tablespoons butter. Pour melted butter over sausage mixture. Add chicken broth, rosemary, salt and pepper. Stir to combine. Add toasted bread cubes and toss until evenly coated. Press mixture into prepared baking dish and cover with foil. Bake 35 minutes, then remove cover and bake 10-15 minutes more to brown top. Let sit for 5 minutes before serving.
WILD MUSHROOM AND SPINACH STUFFING
Provided by Sara Foster
Categories Mushroom Side Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Spinach Fall Family Reunion Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
- Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
- Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
- Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
- Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
BEST SAUSAGE STUFFING
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
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
SPINACH STUFFING BALLS
These cute bites are a snap to fix with stuffing mix and frozen spinach. "Over the years, we've held several appetizer parties for our family gatherings," says Janice Mitchell of Aurora, Colorado. "These delicious spinach balls are always a big hit."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2-in. balls; place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.
Nutrition Facts : Calories 168 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
POTATO SAUSAGE STUFFING
This potato and sausage stuffing is best prepared with homemade bread cubes.
Provided by Carol
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
- Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
- Bake stuffing in a covered casserole dish for 40 to 50 minutes.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 21.3 g, Cholesterol 56.2 mg, Fat 27.7 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 13 g, Sodium 721.2 mg, Sugar 2.1 g
SPINACH SAUSAGE BALLS
Great savory appetizer that's a little different. My sister, Marilyn Milam of Kennett, MO gave me this recipe. Enjoy!
Provided by Melissa Spangler
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Cook and drain chopped spinach. Squeeze spinach until dry with paper towel.
- Combine other ingredients and mix well.
- Shape into 1 inch balls.
- Place on ungreased baking sheet and bake in 325 degree oven for 15 minutes.
Nutrition Facts : Calories 254.6, Fat 17.5, SaturatedFat 9.6, Cholesterol 216.9, Sodium 460.8, Carbohydrate 5.8, Fiber 1.9, Sugar 2, Protein 19.3
ITALIAN SPINACH STUFFING
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Provided by Julia Moskin
Categories stuffing and dressing, side dish
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
- Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
- Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams
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