BEST EVER ITALIAN SAUSAGE STUFFING
This is truly the Best Ever Italian Sausage Stuffing recipe. It is my mom's treasured family recipe that has been on our table every Thanksgiving. The stuffing includes sausage, onion, celery and fresh herbs. We love the crunchy top and soft and buttery middle.
Provided by Lora
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Place the cubed bread on a baking sheet. Bake for 7-10 minutes, or until dried and toasted. They should be golden brown. Transfer the bread cubes to a very large bowl.
- Add 2 cups of broth (I used vegetable) to a large sauce pan. Heat on medium-low.
- Meanwhile, in a large skillet 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. I didn't find ground sausage so I bought sausage in the casing and removed it from casing before browning it. Use ground sausage if you found it.
- In another skillet, add the other part of oil and butter (I used vegan butter sticks to keep it dairy-free)in medium heat.
- When it is heated up, add the onions, celery, parsley, sage, rosemary or thyme. Add just a dash of salt and pepper, if you like. Saute over medium heat for 10 minutes, until the vegetables are softened.
- Add the browned sausage, toasted bread to a large bowl. Next, add in the onion mixture.
- Add in one cup of the broth. With a large spoon, gently stir the ingredients together. Add in the whisked egg. Gradually add the remaining broth 1/4 cup at a time until the stuffing is wet. With each addition, gently stir and pat the stuffing ingredients together. Take care not to over mix it, you're just combining it all together. The goal is to have it wet, but not soaked and drippy. You may need the whole 2nd cup of broth and you may need less. You may even need a little bit more than a full 2 cups of broth.
- When the broth is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9x12-inch baking dish); then cook for 30-40 minutes, or until it's heated through and golden brown on top. Check it at about 25 minutes and if it seems to be browning too much, cover with foil paper. I baked mine a full 40 minutes. Every oven is different. You may even need to bake it a few minutes longer to get that nice golden brown and have the inside fully heated through.
- Remove from the oven. Sprinkle with additional parsley, then serve.
ITALIAN SAUSAGE AND BREAD STUFFING
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
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).
ITALIAN BREAD & SAUSAGE STUFFING
This stuffing doesn't stop at bread, sausage and the usual lineup of aromatic vegetables; Marsala, fresh thyme and the optional chopped turkey liver give it deep, rich flavor. For instructions on baking the stuffing, see Stuffed Roast Turkey.
Provided by Greg Atkinson
Categories Side dishes
Yield Yields about 19 cups, enough to fill a 12- to 14- pound turkey and a 9x13-inch baking dish.
Number Of Ingredients 12
Steps:
- 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. With a slotted spoon, transfer the sausage to the bowl of cubed bread; repeat with the remaining sausage. In the fat left in the pan, sauté the onions, celery, and garlic until the onions are translucent and just beginning to brown, 8 to 10 minutes. Stir in the thyme, sage, salt, and pepper, cook 1 minute, and then add the mixture to the cubed bread.
- With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine will sputter. (It's unlikely that Marsala will ignite, but if it does, just back off and let it burn for a few seconds until the alcohol has cooked off.) Set the pan over medium heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 minutes and then add the Marsala to the bread mixture; stir until well combined. Taste and add salt and pepper if needed.
- NOTE: You'll have enough of the stuffing to fill a 12- to 14- pound turkey and a 9×13-inch baking dish. See the corresponding recipe for Stuffed Roast Turkey for instructions on how to prepare and stuff the turkey and how to bake the stuffing.
Nutrition Facts : Calories 300 kcal, Fat 180 kcal, SaturatedFat 6 g, TransFat 20 g, Carbohydrate 18 g, Fiber 1 g, Protein 11 g, Cholesterol 60 mg, Sodium 660 mg, UnsaturatedFat 13 g
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.
ITALIAN SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
ITALIAN SAUSAGE STUFFING CASSEROLE
From the folks at the Johnsonsville Sausage company, a highly seasoned unstuffed-stuffing. It's really a one dish meal. The original recipe called for adding a small can (2 1/4 oz) of chopped black olives but I omitted that as we don't care for the taste. Feel free to add it back.
Provided by SusieQusie
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325ºF.
- Butter a 2 quart baking dish.
- In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
- Pour any grease from skillet & melt butter.
- Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
- In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
- Spoon into prepared dish, cover and bake for 35 minutes.
- Uncover and bake an additional 10-15 minutes or until lightly browned.
Nutrition Facts : Calories 1112.2, Fat 27.9, SaturatedFat 11.2, Cholesterol 84.5, Sodium 3838.8, Carbohydrate 175.8, Fiber 7.9, Sugar 20, Protein 35.4
SAUSAGE BREAD STUFFING
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
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.
SOURDOUGH, ITALIAN SAUSAGE, AND CHESTNUT STUFFING
Categories Side Thanksgiving Stuffing/Dressing Apple Sausage Celery Bon Appétit
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
- Heat 2 tablespoons oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.
- Heat remaining 1/4 cup oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with slotted spoon.
- Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5-7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
- Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5-7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
- Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
- Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter.
- Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
- Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
ITALIAN SAUSAGE AND PARMESAN CHEESE STUFFING
This is from Bon Appetit Magazine and epicurious.com. The reviewers suggested adding a bit more sage and broth as it tends to dry out. I will personally not add the liver and maybe change the currants to cranberries because they are hard to find, but it got wonderful reviews, so I am definitely trying soon!
Provided by nsomniak6
Categories Chicken Livers
Time 1h54m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Spread bread cubes on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Transfer to large bowl and cool. Maintain oven temperature.
- Generously butter 13x9x2-inch glass baking dish.
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add sausages and sauté 5 minutes, breaking up with back of fork. Add chicken livers; sauté just until sausages and livers are cooked through, about 7 minutes. Using slotted spoon, transfer sausage mixture to bowl with bread cubes.
- Add 1 tablespoon oil to same skillet.
- Add onions and next 4 ingredients; sauté until onions and celery are tender but not brown, about 10 minutes.
- Add onion mixture to bread cubes. Stir in 3/4 cup Parmesan, currants, parsley, salt, and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Mix eggs and broth into stuffing; transfer to baking dish.
- Cover dish with foil. Bake 40 minutes. Uncover; sprinkle with 1/4 cup Parmesan and bake until top begins to brown, about 20 minutes.
Nutrition Facts : Calories 185.5, Fat 9.8, SaturatedFat 3.6, Cholesterol 119.5, Sodium 574.5, Carbohydrate 10.5, Fiber 1.3, Sugar 6.1, Protein 14.7
More about "italian sausage and bread stuffing food"
SAUSAGE-AND-BREAD STUFFING RECIPE - FOOD AND WINE
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.
ITALIAN TURKEY STUFFING - LA BELLA VITA CUCINA
From italianbellavita.com
ITALIAN SAUSAGE AND BREAD STUFFING - MEDITERRANEAN RECIPES
From fooddiez.com
ITALIAN SAUSAGE STUFFING | WHAT'S COOKIN' ITALIAN STYLE ...
From whatscookinitalianstylecuisine.com
ITALIAN SAUSAGE AND HERB STUFFING RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
ITALIAN SAUSAGE AND BREAD STUFFING | BEST THANKSGIVING ...
From pinterest.ca
SAUSAGE BREAD STUFFING RECIPES
From tfrecipes.com
PROSCIUTTO-BREAD STUFFING WITH SAUSAGE - FOOD AND WINE
From foodandwine.com
BEST SAUSAGE AND HERB STUFFING RECIPES | BAREFOOT CONTESSA ...
From foodnetwork.ca
RYE STUFFING WITH ITALIAN SAUSAGE, PEARS, AND CHESTNUTS ...
From fooddiez.com
BREAD SAUSAGE STUFFING ~ MY FAMILY'S FAVORITE HOLIDAY SIDE ...
From agoudalife.com
ITALIAN SAUSAGE AND HERB STUFFING - HUNGRY PLANET
From hungryplanetfoods.com
ITALIAN SAUSAGE STUFFING - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
ITALIAN SAUSAGE STUFFING
From grainandvine.com
ITALIAN BREAD AND SAUSAGE STUFFING - COOKEATSHARE
From cookeatshare.com
BREAD AND SAUSAGE STUFFING - WILLIAMS SONOMA
From williams-sonoma.com
BEST TURKEY ITALIAN SAUSAGE STUFFING RECIPE WITH FRESH HERBS
From myeverydaytable.com
OLD-FASHIONED BREAD STUFFING WITH SAUSAGE RECIPE
From thehungrybluebird.com
ITALIAN SAUSAGE STUFFING - PEANUT BLOSSOM
From peanutblossom.com
BEST EVER ITALIAN STUFFING - DASH OF SANITY
From dashofsanity.com
RECIPE - SAUSAGE AND MUSHROOM SOURDOUGH STUFFING
From lcbo.com
ITALIAN SAUSAGE STUFFING WITH CRANBERRIES & APPLES - HOUSE ...
From houseofnasheats.com
RECIPES BY SARA: ITALIAN SAUSAGE AND BREAD STUFFING
From recipesbysara.blogspot.com
STUFFING RECIPE / WATCH EASY COOKING VIDEOS - BOB'S ...
From bobsitalianfoods.foodtaobao.com
BEST SAUSAGE STUFFING DRESSING RECIPE - SUGAR AND SOUL
From sugarandsoul.co
SAUSAGE AND LEEK STUFFING RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
THANKSGIVING STUFFING: AN ITALIAN-AMERICAN FAMILY’S ...
From lacucinaitaliana.com
ITALIAN SAUSAGE CORNBREAD STUFFING RECIPE - SAVORY SIMPLE
From savorysimple.net
ITALIAN SAUSAGE AND BREAD STUFFING - ALL INFORMATION ABOUT ...
From therecipes.info
ITALIAN SAUSAGE STUFFING RECIPE | MYRECIPES
From myrecipes.com
STUFFING RECIPES WITH ITALIAN SAUSAGE - ALL INFORMATION ...
From therecipes.info
SAUSAGE AND SOURDOUGH BREAD STUFFING RECIPE | MYRECIPES
From myrecipes.com
ITALIAN SAUSAGE STUFFING - JOHNSONVILLE.COM
From johnsonville.com
ITALIAN SAUSAGE AND BREAD STUFFING - HARMONS GROCERY
From harmonsgrocery.com
ITALIAN SAUSAGE AND BREAD STUFFING RECIPES
From tfrecipes.com
TRADITIONAL ITALIAN SAUSAGE STUFFING - JOHNSONVILLE.COM
From johnsonville.com
ITALIAN SAUSAGE, MUSHROOM AND CHESTNUT STUFFING - CLOSET ...
From closetcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love