Sausage Bread Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUPER MOIST SAUSAGE AND BREAD STUFFING



Super Moist Sausage and Bread Stuffing image

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 9

1/2 lb. sweet Italian sausage links, removed from casings and crumbled
1 large onion, chopped
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/2 cup Wish-Bone® Italian Dressing
1/2 cup chicken broth
1 jar (12 oz.) roasted red peppers, drained, patted dry and chopped
1 Tbsp. chopped fresh parsley
1/8 tsp. ground black pepper
1 loaf (12 oz.) Italian bread, cut into 1/2-inch cubes (about 8 cups)

Steps:

  • Preheat oven to 375 degrees.
  • Brown sausage in 12-inch nonstick skillet over medium heat, stirring frequently, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until tender. Remove sausage and onion; set aside.
  • Stir in remaining ingredients except bread into same skillet; stir in bread.
  • Evenly spread bread mixture in 13 x 9-inch baking dish, then lightly press. Bake 30 minutes or until golden and heated through.

OLD-FASHIONED BREAD STUFFING WITH SAUSAGE



Old-Fashioned Bread Stuffing with Sausage image

Traditional bread stuffing with sausage, just like my dad's ~ almost. A favorite and must have on my Thanksgiving table.

Provided by Kelly Wildenhaus | the hungry bluebird

Categories     Side Dish

Time 2h

Number Of Ingredients 10

½ cup unsalted butter (1 stick), more for baking dish
2 lbs good quality white bread, cut into 1-inch cubes ((about 20 cups))
4 ribs celery, plus some leafy tops, finely diced ((1½ cups))
2 carrots, finely diced ((1 cup))
1 sweet onion, finely diced ((2½ cups))
1 lb bulk pork breakfast sausage
2 tbsp finely chopped fresh sage
2 tbsp finely chopped fresh thyme
3 cups homemade turkey stock, or chicken broth or stock
Kosher salt and fresh cracked pepper

Steps:

  • Preheat oven to 350º. Spread bread cubes on two large baking sheets and toast for 30 minutes, stirring and rotating pans, until lightly browned and crisp. Transfer to very large bowl when done.
  • Meanwhile, in large skillet, melt 1 stick of butter. Pour half the melted butter in a bowl and reserve for later, to brush the top of the stuffing. To the pan with remaining melted butter, add celery, carrots and onion, a sprinkle of salt, and cook and stir over medium-high heat until softened and starting to brown, about 8 to 10 minutes. Transfer vegetables to bowl. Add sausage to skillet in chunks, and cook, breaking it up with wooden spoon, until cooked through and lightly browned, about 6 minutes.
  • Return vegetable mixture to the skillet and add the sage and thyme, a little salt and pepper, and cook for 1 minute. Add 1 cup of stock, cook and stir up any browned bits, until stock is reduced and cooked down by half, about 5 minutes.
  • Transfer sausage mixture to bowl with the toasted bread cubes. Add remaining 2 to 2½ cups of stock and toss well until bread cubes are evenly moistened. Taste and season with salt and pepper. Spread stuffing into large, buttered baking dish (about 3½ quart size) and brush with the reserved melted butter.
  • Bake in center of oven until heated through and nicely browned, about 1 hour, rotating casserole halfway through. Let stuffing rest 10 minutes before serving.

Nutrition Facts : Calories 420 kcal, Carbohydrate 42 g, Protein 15 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 49 mg, Sodium 705 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving

SAUSAGE BREAD STUFFING



Sausage Bread Stuffing image

If you prefer a plain bread stuffing, just omit the sausage.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Yield Stuffs a 16- to 20-pound turkey

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casing removed
2 tablespoons unsalted butter
1 onion, chopped
3 celery stalks, sliced on the bias
2 garlic cloves, minced
1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage
1 cup white wine
1 whole loaf bread, crusts removed, cubed (5 to 6 cups)
1 cup chicken broth
1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage)

Steps:

  • Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate.
  • Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon.
  • Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.)
  • Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.

CINNAMON RAISIN BREAD STUFFING WITH SAUSAGE



Cinnamon Raisin Bread Stuffing with Sausage image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

4 tablespoons (1/2 stick) unsalted butter, plus more for the baking dish
12 cups cubed cinnamon raisin bread (from approximately a 1 1/2-pound loaf)
1 pound hot Italian sausage, casings removed
3 ribs celery, chopped
1 small head fennel, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 1/2 cups turkey or chicken broth
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.
  • Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.
  • Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat.
  • Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes.

ITALIAN SAUSAGE AND BREAD STUFFING



Italian Sausage and Bread Stuffing image

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Provided by Gina Marie Miraglia Eriquez

Categories     Gourmet     Thanksgiving     Side     Stuffing/Dressing     Sausage     Bread     Pork     Parmesan     Bake     Christmas     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 14

1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
½ cup coarsely chopped flat-leaf parsley
Special Equipment
4-qt shallow ceramic or glass baking dish

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  • Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  • Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  • Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
  • About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  • Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

BEST-EVER CORNBREAD-SAUSAGE STUFFING



Best-Ever Cornbread-Sausage Stuffing image

Everyone always asks for this stuffing for Thanksgiving.

Provided by punkchic_123

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

Time 9h10m

Yield 8

Number Of Ingredients 9

1 (8.5 ounce) package corn bread mix
10 slices firm white bread
1 pound bulk spicy pork sausage
2 cups sliced celery
1 large onion, chopped
2 teaspoons dried sage
¼ cup melted butter
1 (14 ounce) can chicken broth
2 eggs

Steps:

  • The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
  • About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
  • Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
  • Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
  • Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

Nutrition Facts : Calories 480 calories, Carbohydrate 39.2 g, Cholesterol 106.9 mg, Fat 28.9 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 11.3 g, Sodium 1425.4 mg, Sugar 6.2 g

JOANIE'S SAUSAGE BREAD STUFFING



Joanie's Sausage Bread Stuffing image

Make and share this Joanie's Sausage Bread Stuffing recipe from Food.com.

Provided by Joanie Grow

Categories     Thanksgiving

Time 1h15m

Yield 1 cup serving size, 14 serving(s)

Number Of Ingredients 15

1 lb breakfast sausage (i.e., Jimmy Dean)
8 tablespoons butter
2 cups chopped onions
2 cups chopped celery, including leaves
1 clove garlic, finely chopped
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried sage
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme
2 teaspoons celery seeds (optional)
1 pinch grated nutmeg (optional)
1 pinch ground cloves (optional)
1 teaspoon salt
10 -12 cups lightly toasted bread, cubes
1 cup dried cranberries (Craisins) or 1 cup cherries
1/2 teaspoon ground black pepper
1/2 cup milk or 1/2 cup white wine

Steps:

  • In a large skillet over medium heat, melt the butter.
  • Add the sausage, onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt.
  • Saute, until the sausage is no longer pink and onion is soft, 5 to 7 minutes.
  • Do not drain.
  • Remove from the heat.
  • In a large bowl, toss the sauteed vegetables with the bread cubes and cranberries/cherries.
  • Season with pepper.
  • Pour it over the stuffing, along with the broth, and toss to coat.
  • The stuffing should just barely hold together when mounded on a spoon.
  • Preheat oven to 375 degrees F.
  • Stuff the bird, or, if baking some or all of the stuffing in a casserole.
  • Bake it covered until heated through, 45 minutes to 1 hour.
  • For a crunchy top, uncover it for the last 15 minutes of baking.
  • Makes 14 cups.
  • Serving size= 1 cup.

Nutrition Facts : Calories 252.2, Fat 16.7, SaturatedFat 7.3, Cholesterol 44.7, Sodium 665.7, Carbohydrate 16.6, Fiber 1.6, Sugar 2.6, Protein 8.8

BASIC YANKEE BREAD STUFFING



Basic Yankee Bread Stuffing image

This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

Provided by KRKing911

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

Time 1h30m

Yield 12

Number Of Ingredients 9

1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 ½ teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
  • Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
  • Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g

SAUSAGE BREAD DRESSING



Sausage Bread Dressing image

My husband and father go crazy for this dressing. Leftovers are rare but they freeze quite well. To save time, chop the veggies and prepare (but don't bake) the dressing up to two days ahead of time and refrigerate. Add a little baking time since it will be cold. -Bette Votral, Bethlehem, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield about 12 cups.

Number Of Ingredients 15

4 cups seasoned stuffing cubes
1 cup corn bread stuffing mix (about 3 ounces)
1/2 pound bulk Italian sausage
1 large onion, chopped
3 tablespoons butter
1 large tart apple, peeled and chopped
1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces)
1-1/4 cups sliced fresh mushrooms (about 4 ounces)
1 celery rib, chopped
1/2 cup minced fresh parsley
1 tablespoon fresh sage or 1 teaspoon dried sage leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup pecan halves

Steps:

  • Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix., In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture., Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans., Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 166 calories, Fat 10g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 455mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

SAUSAGE BREAD STUFFING



SAUSAGE BREAD STUFFING image

Number Of Ingredients 11

•1 tablespoon extra-virgin olive oil
•1 pound sweet Italian sausage, casing removed
•2 tablespoons unsalted butter
•1 onion, chopped
•3 celery stalks, sliced on the bias
•2 garlic cloves, minced
•1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage
•1 cup white wine
•1 whole loaf bread, crusts removed, cubed (5 to 6 cups)
•1 cup chicken broth
•1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage.

Steps:

  • 1.Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate. 2.Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon. 3.Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.) 4.Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.

SAUSAGE, CHEESE, BREAD STUFFING



Sausage, Cheese, Bread Stuffing image

This recipe from Margaret and Rudy Bistrovich would be great any time of year but especially at Thanksgiving or Christmas. She says "A lot of the quantities depend on the size of the turkey and amount of stuffing you're making. These measurements were for a 18 lb. turkey. You can judge for bigger turkeys." A note if you are not making it to go into a turkey make sure you bake it first! I would reccomend 45 minutes or so at 400 degrees.

Provided by Kerena

Categories     < 60 Mins

Time 1h

Yield 1 pan, 6 serving(s)

Number Of Ingredients 9

1 bag prepared seasoned stuffing mix
2 -3 lbs Italian sausage, with fennel
1 bunch fresh parsley
1 cup parmesan cheese
1 1/2-2 cups mozzarella cheese, grated
2 eggs
1 cup seasoned bread crumbs
garlic powder, to taste
salt & pepper, to taste

Steps:

  • Take the sausage out of the casing and brown with garlic and onion.
  • Mix it into the rest of the ingredients.
  • Add water or chicken broth to make it moist. If you make it outside of the turkey make sure it is very moist. It comes out good like that also.

Nutrition Facts : Calories 782.9, Fat 55.2, SaturatedFat 22, Cholesterol 185.2, Sodium 2641.8, Carbohydrate 22.6, Fiber 1.7, Sugar 3.1, Protein 47

More about "sausage bread stuffing recipes"

CLASSIC BREAD STUFFING WITH SAUSAGE | RACHAEL RAY IN …
classic-bread-stuffing-with-sausage-rachael-ray-in image
2011-12-29 Preheat the oven to 325 degrees . Grease a 9-by- 13-inch baking dish. Spread the bread cubes on a baking sheet and bake until lightly …
From rachaelraymag.com
Category Thanksgiving
Total Time 1 hr 35 mins
  • Preheat the oven to 325 degrees . Grease a 9-by- 13-inch baking dish. Spread the bread cubes on a baking sheet and bake until lightly toasted, 15 to 20 minutes. Transfer the bread to a large bowl.
  • Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the bread. Discard all but 2 tbsp. of the drippings from the skillet.
  • Melt the butter in the reserved drippings in the skillet. Add the celery and onions and cook over medium-low heat, stirring occasionally, until softened, about 8 minutes. Scrape into the bowl with the bread and add the chicken broth, egg, cranberries, parsley, sage, 1 1/2 tsp. salt and 1/2 tsp. pepper. Mix well and transfer to the prepared baking dish. Cover with greased foil and bake until hot, about 45 minutes. Uncover and bake until browned and crisp, about 15 minutes.


SAUSAGE-AND-BREAD STUFFING RECIPE - GRACE PARISI | FOOD …
sausage-and-bread-stuffing-recipe-grace-parisi-food image
2013-12-07 Directions Instructions Checklist Step 1 Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet …
From foodandwine.com
4/5
Category Side Dishes
  • Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
  • Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
  • Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
  • Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.


SAUSAGE STUFFING - DINNER AT THE ZOO
2018-10-15 Melt 1 tablespoon of the butter in a large pan over medium heat. Add the sausage and cook for 5-6 minutes or until done, breaking up the meat with a spatula. Add the remaining 7 tablespoons of butter, onion and celery to the pan. Cook for an additional 4-5 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds.
From dinneratthezoo.com


EASY SAUSAGE STUFFING RECIPE - LITTLE SUNNY KITCHEN
2021-09-18 Cook the sausage. While the oven is preheating to 350°F (180°C), melt the butter in a medium skillet over medium heat. Cook the sausage meat until lit is no longer pink, breaking up the sausage with a wooden spoon as it cooks. Saute. Add the rest of the butter to melt, then add the onion and celery and saute until tender (not brown).
From littlesunnykitchen.com


SAUSAGE STUFFING - SPEND WITH PENNIES
2018-11-09 In a large mixing bowl, add dried bread cubes, cooled sausage, onions and celery, fresh herbs. Toss to combine. Add broth a little bit at a time while stirring to combine *see note. Season to taste with salt and pepper. Place in a 2 1/2 qt casserole dish and drizzle with ¼ cup melted butter. Bake for 25 minutes or until golden.
From spendwithpennies.com


ITALIAN BREAD & SAUSAGE STUFFING - RECIPE - FINECOOKING
Preparation. Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 minutes.
From finecooking.com


CORN BREAD STUFFING WITH COUNTRY SAUSAGE RECIPE - FOOD & WINE
Peel, core and seed the poblanos and cut them into 1/2-inch pieces. Step 3. In a large deep skillet, melt the butter until foaming. Add the onions, celery, carrots and garlic and cook over ...
From foodandwine.com


THE BEST SAUSAGE STUFFING - EASY HOMEMADE SAUSAGE STUFFING RECIPE
2021-09-15 How to make sausage stuffing First, preheat the oven to 350 degrees. While the oven is preheating, slice the bread into about 1 inch pieces. Second, put the bread on a large baking sheet and put in the oven for 20 to 25 minutes. …
From eatingonadime.com


BREAD AND SAUSAGE STUFFING | WILLIAMS SONOMA
2015-11-25 1 1/2 cups reduced-sodium chicken stock Coarse salt and freshly ground pepper, to taste Directions: Preheat an oven to 350°F. Spread the bread cubes on a rimmed baking sheet and toast in the oven until golden, about 20 minutes. Remove from the oven and let cool. In a large fry pan over medium heat, melt the butter.
From williams-sonoma.com


BREAD SAUSAGE STUFFING ~ MY FAMILY'S FAVORITE HOLIDAY SIDE - A …
Preheat the oven to 350 degrees then butter a 9 x 13 glass baking dish and set it aside. Cut the bread into about 1” cubes then transfer the cubes to a rimmed baking sheet in a single layer. (I used a combination of white and leftover whole grain bread today). Bake the cubes 30 minutes until they're golden and crisp.
From agoudalife.com


TRADITIONAL SAUSAGE STUFFING - THE STAY AT HOME CHEF
Instructions. Preheat oven to 425 degrees. Lightly grease a 9x13 pan. Heat a large skillet over medium high heat. Add in ground sausage and cook until browned, about 5 minutes. Add in onion and celery and saute until onions are soft and translucent, …
From thestayathomechef.com


LEFTOVER STUFFING RECIPES UK - MITTIE TAPIA
2022-05-23 Prep this sausage kale and bread stuffing up to two days in advance then bake on the day.. This might make traditionalists shudder but a stuffing-topped pizza is certainly original. Turkey cacciatore with a twist. In fact topping your mid-week casserole with a layer of stuffing might just make the entire dish because it bakes up into a crispy cover you have to cut through …
From delanerineer.blogspot.com


SAUSAGE-AND-BREAD STUFFING RECIPE | MYRECIPES
Directions Instructions Checklist Step 1 Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp. Step 2 Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve.
From myrecipes.com


SUPER MOIST SAUSAGE & BREAD STUFFING RECIPE | MYRECIPES
Preheat oven to 375°.Brown sausage in 12-inch nonstick skillet over medium heat. Add onion and cook, stirring occasionally, 5 minutes or until tender.Stir remaining ingredients except bread into same skillet; stir in bread.Evenly spread mixture into 13 x 9-inch baking dish, then press lightly. Bake 30 minutes or until golden and heated through.
From myrecipes.com


CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
2020-11-09 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).
From seriouseats.com


EASY SAUSAGE STUFFING - 101 COOKING FOR TWO
2021-11-05 Cook sausage in a Dutch oven, remove the sausage, and leave 2 tablespoons of fat in the pan. Cook the vegetables in the fat. Beat the eggs with the milk and the spices. Combine about ⅔ of the bread with the sausage with the cooked vegetables. Pour in the liquid and mix until all the bread is slightly moist.
From 101cookingfortwo.com


HOMEMADE SAUSAGE STUFFING RECIPE - COOKIN' CANUCK
2021-11-08 How to make bread stuffing: Preheat the oven to 350 degrees F and lightly coat a 9- by 13-inch baking dish with cooking spray. Place the bread cubes in a large bowl. Heat a couple of teaspoons of olive oil in a large skillet set over medium-high heat. I suggest a nonstick so you can cut down on the amount of oil used. Add the onion slices.
From cookincanuck.com


HOMEMADE SAUSAGE STUFFING {DRESSING RECIPE} - SELF PROCLAIMED …
2021-11-22 Add the chicken stock. Combine: Mix the egg with the parsley. Combine that with the cubed bread, cooked sausage, and the broth mixture. Bake: Spread the mixture into a greased baking dish and top with more butter. Bake with a cover and then remove the cover to allow it to crisp up. slice and cube bread.
From selfproclaimedfoodie.com


BEST SAUSAGE STUFFING DRESSING RECIPE - SUGAR AND SOUL
2020-11-27 Spread the cubes out on a baking sheet and bake for one hour. Preheat the oven to 350°F and grease a 9×13-inch cake pan with butter. Cook sausage in a skillet over medium heat until browned. Remove the sausage and put it in a medium bowl; set aside. Add the butter to sausage dripping and melt.
From sugarandsoul.co


SAUSAGE HERB BREAD STUFFING - A PINCH OF SALT LAKE
2019-11-19 For stuffing, you want the bread dry all the way through so when flavorful liquid is introduced, that is what the bread soaks up like a sponge. To ensure your bread is completely dry, and not just hard, bake the pieces on a baking tray for an hour or so in a 225°-250°F oven. The gentle heat will remove the moisture throughout the bread making it perfect for use in …
From apinchofsaltlake.com


GRANDMA'S SAUSAGE HERB STUFFING | THE RECIPE CRITIC
2021-11-24 Bake bread: Preheat the oven to 350 degrees. Butter a 9×13 inch pan and set aside. Place the bread on a baking sheet and toast until lightly brown and crisp about 10-12 minutes. Remove and set aside. Cook sausage and vegetables: In a medium size skillet over medium high heat, cook and crumble the sausage.
From therecipecritic.com


THE BEST SAUSAGE STUFFING (DRESSING) - I HEART NAPTIME
2020-10-28 Place the sausage on a plate lined with a paper towel to absorb the grease. Remove the grease from the pan. Add butter to the same pan and allow to melt. Add the onion, celery and carrots and cook for 3-5 minutes or until soft. Stir in the sage and salt and pepper to taste. Remove from heat.
From iheartnaptime.net


SOUTHERN-STYLE CORNBREAD STUFFING - ONCE UPON A CHEF
How To Make Cornbread Stuffing. Begin by making the cornbread. In a medium bowl, whisk the eggs. Add the milk and whisk until evenly combined. Set aside. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk well. Add the milk mixture and the melted butter to the dry ingredients. Whisk until smooth.
From onceuponachef.com


MY FAVORITE SAUSAGE BREAD STUFFING - JUST A LITTLE BIT OF …
2015-10-21 Saute celery and onions along with Italian sausage. Toss croutons and sausage mixture with butter, eggs, and sage. Add stock and mix until the stuffing comes together. Bake in a casserole dish until hot and golden brown. Start by getting some good and dense white bread with a soft crust.
From justalittlebitofbacon.com


SAUSAGE STUFFING • SALT & LAVENDER
2021-11-20 Heat oven to 350F (position the rack in the middle). Crumble the sausage into a large skillet and cook over medium-high heat until well browned (about 8 minutes). Add the sausage to the bowl with the bread in it, then drain the fat from the skillet (but leave the browned bits in for extra flavor).
From saltandlavender.com


EASY SAUSAGE & HERB STUFFING - ONCE UPON A CHEF
Step-By-Step Instructions Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery. Cook until soft, about 8 minutes. Add the garlic and cook a few minutes more. Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.
From onceuponachef.com


BEST STUFFING RECIPES WITH SAGE - THERESCIPES.INFO
Top 49 Sausage Stuffing Cook Time Recipes hot www.tprecipes.com. The Best Sausage stuffing - Easy homemade sausage stuffing recipe 1 day ago Sep 15, 2021 · Preheat the oven to 350 degrees F. Slice the bread into approximately 1 inch pieces. Place the bread on a large baking sheet and bake for 20-25 minutes, stirring occasionally, to dry out the bread.
From therecipes.info


CLASSIC SAUSAGE STUFFING | THE MODERN PROPER
Toss the sausage and bread with parsley, sage, rosemary, thyme, nutmeg, salt, and pepper. Drizzle with broth and mix again. Whisk more broth into the eggs, and toss that with the rest of the stuffing mixture. Pour the stuffing mixture into a baking pan, cover and bake for 30 minutes!
From themodernproper.com


BREAD SAUSAGE STUFFING RECIPES ALL YOU NEED IS FOOD
7 Sausage Quiche Recipes for Breakfast or Dinner Any variety of sausage will add lots of flavor to quiche. We love them with bulk sausage, Italian sausage, spicy chorizo, and more. This collection of sensational sausage quiche recipes features everything from a low-carb crustless sausage quiche to a sophisticated sausage … From allrecipes.com
From stevehacks.com


SAUSAGE-MAPLE BREAD STUFFING - RECIPE - FINECOOKING
Preparation. Lay the bread cubes in a single layer on two baking sheets. Leave out to dry completely at room temperature, tossing once or twice, for about 2 days. Position a rack in the center of the oven and heat the oven to 375°F. In a heavy-based, 8-qt. stockpot or Dutch oven, melt 5 Tbs. of the butter over medium heat until it begins to ...
From finecooking.com


SAUSAGEANDSHRIMPCORNBREADSTUFFINGCASSEROLE BEST RECIPES
3/4 lb dry smoked sausage; 3 green onions, chopped; 2 cups canned corn niblets, drained; 1 jalapeno pepper, seeded and finely chopped; 2 teaspoons cumin (can use less, or adjust to taste) 1 teaspoon cayenne pepper (optional or to taste) 2 -3 tablespoons chopped fresh cilantro; 1 1/2 cups milk; 3 large eggs, lightly beaten
From findrecipes.info


SAUSAGE STUFFING RECIPE WITH SAGE, APPLE, AND SOURDOUGH BREAD
2020-11-15 Let the mixture cook for 3 minutes, then add the 2 diced apples. Cook for another 3-4 minutes until the onions, celery, and apples soften. Next, mix in 3 cloves of minced garlic. Add about 2 1/2 cups of chicken stock. Let boil for 4-5 minutes. Next, mix in the sourdough bread cubes, salt and pepper, and sage.
From coupleinthekitchen.com


CLASSIC HERB AND SAUSAGE STUFFING (MAKE-AHEAD) - THE CHUNKY CHEF
2020-10-19 Add onion, celery and herbs and cook until soft. Add chicken broth. Pour in chicken broth, plus salt and pepper and bring to a low boil. Set aside to cool slightly. Whisk eggs and combine stuffing. Whisk the eggs and parsley in a big mixing bowl, then add bread cubes and cooked sausage mixture and stir. Bake.
From thechunkychef.com


BREAD STUFFING WITH TURKEY SAUSAGE - TODAY.COM
2015-11-17 Preparation 1. Preheat the oven to 400°F. Butter a shallow 4-quart baking pan. 2. In a large, deep skillet, melt the butter over medium heat. Add the onions, celery, carrots, mushrooms, garlic ...
From today.com


BASIC BREAD AND SAUSAGE DRESSING RECIPE - RECIPETIPS.COM
Combine the bread cubes, sausage, and the onion and celery mixture in a large bowl. Stir until the ingredients are well mixed. Add the broth or stock gradually to the stuffing mixture. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
From recipetips.com


Related Search