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 STUFFING
Sausage & Herb Stuffing Recipe is FULLY STUFFED with so much flavour, and perfect for serving as a Thanksgiving side with gravy!
Provided by Karina
Categories Sides
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (175°C).
- Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages 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.
- In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
- Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
- Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Nutrition Facts : Calories 374 kcal, Carbohydrate 28 g, Protein 14 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 438 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SAUSAGE & HERB STUFFED COURGETTES
Everyone will love these cheesy stuffed courgettes with parsley and sausagemeat
Provided by Angela Boggiano
Categories Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the courgettes, then roughly chop.
- Heat the oil in a large frying pan and cook the onion for 6-8 mins until soft. Stir in the garlic and cook for 1 min more. Add the chopped courgette and cook for a further 6 mins until really tender.
- Remove from the heat and tip into a bowl along with the breadcrumbs, cheese, parsley and the sausagemeat. Mix together well.
- Spoon the mixture into the hollowed out courgette halves and place on a baking sheet. Bake for 25-30 mins - cover towards the end if browning - until the courgettes are tender and the filling is golden. Serve with a salad, if you like.
Nutrition Facts : Calories 428 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.7 milligram of sodium
SAUSAGE AND HERB STUFFED CLAMS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 40m
Yield 24 clams
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a saute pan over high heat, add the oil and allow to heat. Then add the sausage and cook for 2 minutes, stirring throughout the process. Next, add the celery and onions, again cooking for 2 minutes. Then deglaze the pan with the wine. Next, add the lemon juice, then the clams, breadcrumbs and parsley. Cook for 2 minutes, and then remove from the heat. Next, stuff the clam shells loosely with the prepared stuffing. Place in the oven and cook for 8 to 10 minutes.
- During cooking, prepare the sauce. In a bowl, whisk together the butter and hot sauce, mixing well. After cooking the clams, finish with the prepared butter sauce and serve.
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.
SAUSAGE AND HERB STUFFED PORK
Make and share this Sausage and Herb Stuffed Pork recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the pork.
- Coat the grill with cooking spray and preheat for 5 minutes.
- In a medium mixing bowl, combine the sausage, breadcrumbs, parsley, thyme, marjoram and pepper.
- With a sharp knife, cut a slit sideways almost completely through each tenderloin to create a pocket.
- Open the tenderloins and place ¼ of the sausage stuffing inside each.
- Press the edges of the pockets to close.
- Grill the tenderloins for 6-8 minutes or until the pork and stuffing are completely cooked.
Nutrition Facts : Calories 237, Fat 17, SaturatedFat 5.7, Cholesterol 32.9, Sodium 616.7, Carbohydrate 11.6, Fiber 0.8, Sugar 0.9, Protein 8.7
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