SOUTHWESTERN SAUSAGE STUFFING
A mixture of cornbread and bolillo rolls make up the base of this tasty Jimmy Dean® sausage stuffing. The addition of creamed corn, green chiles, and Mexican spices make this dish an addictively tasty twist on traditional stuffing!
Provided by SunnyDaysNora
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h5m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
- Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
- Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
- Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
- Transfer stuffing mixture to the prepared baking dish. Cover with foil.
- Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.
Nutrition Facts : Calories 179 calories, Carbohydrate 31.3 g, Cholesterol 47.1 mg, Fat 3.8 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 763.9 mg, Sugar 4.4 g
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. Originally submitted to ThanksgivingRecipe.com.
Provided by Elizabeth Ryan
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g
SHIRLEY'S SAUSAGE STUFFING
My mom made the BEST stuffing, which always made our holiday dinners complete. Here is her recipe, and mine as well. There is enough stuffing in this recipe to stuff up to a 25 pound bird, and still have some left over to bake in a casserole dish or aluminum foil, the last hour of cooking, so that you have plenty for everyone. Great to use for leftovers along with some sliced turkey and cranberry sauce, for a DELICIOUS sandwich... Enjoy!
Provided by Lindas Busy Kitchen
Categories Pork
Time 3h25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan over med. heat, boil the fresh pork sausage and gizzards, along with the margarine, onions, and celery, in 1 quart of water, for 30 minutes Strain, saving water.
- Put the onions, celery, and sausage in a lg. bowl, and set aside.
- Put the gizzards, and meat picked from the neck, in a blender, and press chop. (Do it quickly, and stop to mix meats, then pulse for 1-2 seconds again. You do not want it to be mushy). When all is chopped fine, put in the lg. bowl, along with onions, celery, and sausage.
- You may also grind the gizzards, and other meat parts in a meat grinder instead of the blender if you have one.
- Add to the sausage, onion and celery.
- When ready to stuff the bird and bake:.
- In a lg. bowl crumble your bread, crust and all, (I roll the bread between my hands to crumble it).
- Crush the crackers right in the closed sleeves, (but be careful not to push too fast or you may open the pkg). When crushed, open the sleeve and put in the bowl, along with the bread. Mix up well.
- Mix the meat mixture with the dry mixture.
- Add enough liquid from the sausage, gizzards, heart and neck stock (a little at a time), to make the stuffing to the desired consistency, of if not using these parts, use some chicken or turkey broth.
- Toss with a fork, until well mixed. Gently knead the mixture to distribute the ingredients.
- (The stuffing should have enough liquid so it holds together in a ball if you squeeze it in your hands, but not mushy, especially if you are stuffing your turkey, as the juices from the turkey make it moist as it is cooking.
- Add poultry seasoning, tasting as you go, to get it the way you like it.
- Salt and pepper, to taste.
- Stuff the bird right before putting it in the oven. DO NOT stuff the bird and let it sit overnight in the refrigerator.
- The stuffing should be warm or room temperature when you are ready to put it in the bird.
- Plan to use 3/4 cup stuffing for each pound of turkey.
- To stuff the neck, first pack it loosely with stuffing.
- Pin the neck skin over the exposed stuffing with a skewer, or flip the wing tips up to hold it in place.
- Spoon stuffing loosely in the main body cavity.
- Cover exposed stuffing with a swatch of aluminum foil or a piece of bread.
- Roast turkey using desired method. I bake mine at 350, and go by the pounds on the turkey label for the hours needed to roast.
- Baste turkey with pan drippings at least 3 times during cooking time to get nice crispy skin, and help to keep turkey moist.
- Use a meat thermometer to make sure the center of the stuffing reaches 165 degrees F before removing from the oven.
- Keep in mind that a "pop-up" thermometer that comes with a turkey won't tell you the temperature of the stuffing.
- Place any extra stuffing in a baking dish coated with cooking spray. Cover, and refrigerate until ready to bake, NO MORE THAN 8 hours before cooking the bird.
- Pour 1/2 cup turkey or chicken stock over the extra stuffing, and bake at 350, for 30-60 minutes covered with aluminum foil.
- After the turkey is done roasting, remove stuffing immediately from the bird, and place in a bowl. (I use an aluminum bowl and cover with aluminum foil to keep it nice and hot, until serving time.
- Refrigerate leftovers within 2 hours of taking out of the oven.
- Store leftover turkey and stuffing in shallow containers with covers, and use within 2-3 days.
- You may freeze but use within 3 months.
- Tips & Warnings:.
- Avoid pre-stuffed fresh turkeys, and DO NOT stuff birds to cook on a grill or smoker, or if you plan to deep fry.
- Always stuff a bird just BEFORE roasting.
- The stuffing should be warm, NOT hot or cold, when you pack it in the bird, otherwise the roasting time will be off, and the temperature will not reach 165 degrees F before the rest of the bird is done.
- Don't overstuff the turkey, because the stuffing will expand as the bird roasts.
- Following these simple steps is the safest way to stop airborne bacteria from invading your turkey and stuffing and making you sick.
Nutrition Facts : Calories 952.9, Fat 66.1, SaturatedFat 18.8, Cholesterol 64.5, Sodium 2085.9, Carbohydrate 67.2, Fiber 3.5, Sugar 4.8, Protein 21.8
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
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 STUFFING
Make and share this Sausage Stuffing recipe from Food.com.
Provided by BothFex
Categories Thanksgiving
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Brown sausage, remove from pan.
- Add butter to pan drippings and saute celery and onion till soft.
- Combine sausage, onion, celery, herbs, and bread cubes in a bowl and add broth till stuffing is moistened.
- Stuff bird or fill casserole dish (if baking in dish bake covered at 325* for 40-45 minutes).
- Recipe doubles well, in fact, I usually double it- we love stuffing!
Nutrition Facts : Calories 247.2, Fat 12.7, SaturatedFat 5, Cholesterol 24.1, Sodium 594.9, Carbohydrate 25.2, Fiber 1.3, Sugar 2.2, Protein 7.6
SAUSAGE STUFFING
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put sausage in skillet and cook, breaking up any lumps, until the meat has lost its raw look.
- Add onions and garlic and cook, stirring, until wilted.
- Meanwhile, peel apples; remove and discard stems and cores. Cut apples into quarters. Cut apple quarters crosswise into very thin slices. There should be about 3 cups.
- Add apples and stir. Add toasted bread cubes, salt and pepper. Add sage, broth and parsley. Cover and cook over low heat about 10 minutes. Add butter and egg and blend well. Remove from heat and keep warm.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 7 grams, TransFat 0 grams
SKILLET SAUSAGE STUFFING
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
SAUSAGE STUFFING WITH SUMMER SAVORY
Provided by Julia Moskin
Categories casseroles, side dish
Time 1h
Yield 10 - 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
- Boil potatoes in salted water until just cooked through but still firm in center. When cool, cut into 1-inch dice. Set aside.
- Melt remaining butter and oil together in large skillet over medium heat. Add onions and celery, and cook, stirring, until softened. Reduce heat if necessary to prevent browning.
- Raise heat to medium-high, add sausage and cook, stirring, using a wooden spoon to break up clumps. When sausage has browned slightly add potatoes, and continue cooking until they are incorporated and slightly browned. Add bread cubes, and mix.
- Add about half the broth, and mix. If needed, add more to soften bread cubes and to bind the stuffing together. Add salt and pepper to taste, and sprinkle with 1 teaspoon summer savory. Taste, and add more savory if desired.
- Turn into buttered dish. If mixture seems dry, drizzle on remaining stock. Bake 30 to 40 minutes, until firm and crusty. (The stuffing is even better if mixed in advance, kept refrigerated and baked just before serving.)
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams
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- In a saucepan over med. heat, boil the fresh pork sausage and gizzards, along with the margarine, onions, and celery, in 1 quart of water, for 30 minutes Strain, saving water.
- Put the onions, celery, and sausage in a lg. bowl, and set aside. Put the gizzards, and meat picked from the neck, in a blender, and press chop. (Do it quickly, and stop to mix meats, then pulse for 1-2 seconds again. You do not want it to be mushy). When all is chopped fine, put in the lg. bowl, along with onions, celery, and sausage.
- You may also grind the gizzards, and other meat parts in a meat grinder instead of the blender if you have one.
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