EASY SAUSAGE & HERB STUFFING
A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.
Provided by Jennifer Segal
Categories Holidays
Yield 8-10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
- In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
- Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
- Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
- Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Facts : Calories 467, Fat 28 grams, Carbohydrate 40 grams, Protein 15 grams, SaturatedFat 10 grams, Sugar 5 grams, Fiber 6 grams, Sodium 1,063 mg, Cholesterol 57 mg
SAUSAGE-HERB DRESSING
To make time for last-minute Thanksgiving essentials, I prep the sausage part of this recipe a day or two ahead of time, then finish the dressing in my slow cooker on the big day. It has stood the test two years running! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
SAUSAGE AND HERB STUFFING
Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.
Provided by Ina Garten
Categories side-dish
Time 1h22m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
- In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
- Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
HERB-SAUSAGE STUFFING
Serve a side dish they won't soon forget with our Herb-Sausage Stuffing recipe. Herb-Sausage Stuffing is the perfect savory way to complete your menu.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 55m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Melt butter in large skillet on medium heat. Add sausage, onions and celery; cook 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.
- Spoon sausage mixture into large bowl. Add stuffing mix, apricots, parsley and sage; mix lightly.
- Whisk eggs and chicken broth until blended. Add to stuffing mixture; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 30 min. or until heated through, uncovering for the last 10 min.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 390 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 8 g, Protein 6 g
SPECIAL HERB DRESSING
Our budget was tight when our children were small, so I cooked with ground beef often. Nowadays, I make this creative casserole simply because we love it! -Trudy Williams, Shannonville, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 14-16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add mushrooms, water chestnuts, apples, onion, parsley and celery leaves; cook 6-8 minutes or until mushrooms and apples are tender. Add cranberries, garlic and seasonings; cook 2 minutes longer. , Place bread cubes in large bowl. Add meat mixture; stir in broth. Spoon into a greased 13x9-in. baking dish. Cover and bake 35-45 minutes.
Nutrition Facts :
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