Sausage And Stuffing Pie Recipes

CLASSIC SAUSAGE STUFFING

Steps:

• Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

SAUSAGE AND STUFFING PIE

Steps:

• brown sausages, remove from pan and cut into pieces. Fry onion, crushed garlic and potatoes.
• stir in tomato puree, worcester sauce and gravy. Simmer for 10 minutes,
• stir in sausage and spoon into pie dish.
• melt butter in boiling water and mix in sage & onion stuffing. spread on top of sausage mixture
• bake at 180 c / gas 5 for 20 minutes.

SAVORY SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

TRADITIONAL SAUSAGE STUFFING

Steps:

• Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.

POTATO SAUSAGE STUFFING

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.

APPLE PIE SAUSAGE STUFFING

Steps:

• Combined all ingredients.
• (I chopped the apples in the pie filling, a little smaller.) Bake in a 9x13 baking dish 40 minutes on 375° in a preheated oven, or until firm and golden brown.
• You may also use this recipe for Stuffing your Turkey, Chicken, or Pork chops.
• I use this recipe for my Boneless Stuffed Pork Tenderloin.
• AS Follows: Use 1- 3 to 5 pound Boneless Pork Tenderloin that has been marinated (Also posted on this site) and Butterflied (split in to, only 3/4 of the way) and pounded as flat as possible.
• Spread Stuffing over entire Loin and roll like a Pumpkin roll.
• Tie and secure Pork loin with Butcher's twine, sear in a large skillet to seal in juices, cover in heavy duty foil for the first 30 minutes and uncover after that.
• Bake in a 350° preheated oven for 45 minutes to 1 hours.
• Let rest 10 minutes and slice.

SAUSAGE STUFFING

Steps:

• Cook sausage. Drain.
• Melt margarine. Add enough to sausage drippings to make 1 cup.
• Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
• Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.