Jimmy Dean Sausage Stuffing Recipes

BEST SAUSAGE AND APPLE STUFFING RECIPE

Steps:

• Preheat the oven to 250 degrees
• Cut the bread into cubes, about 1/2" to 3/4" cubed pieces, and lay them on a baking sheet. ( I like to find bread in the marked down or day-old section of the bakery. You can use a mixture of sourdough, white and wheat bread.)
• Lay the bread cubes on a large baking sheet and bake in a 250-degree oven for about an hour. You will want to toss them a few times in that hour to dry out all the bread.
• Transfer the bread cubes to a very large bowl. Set aside while you make the rest of the stuffing.
• Preheat oven to 350 degrees.
• Cut up your onions and celery. 1/2" pieces work great. Put them in a large pot with the butter. Cook on medium heat, stirring frequently, until your celery and onions are tender and translucent, about 8 minutes.
• Add the sausage and using the bottom of the spoon, break the sausage up into small chunks. Cook the mixture until the sausage is no longer pink. Add the diced apples and cook for an additional minute.
• Add the minced Parsley, Thyme, and Sage, Salt, Pepper and 1 1/2" cups of the chicken broth.
• Pour the chicken broth and celery mixture over the cubed bread. Gently fold the ingredients together. (The stuffing should be moist but no standing water. If it seems like it's a little dry, add the additional 1/2 cup of chicken broth.)
• Spray a 9 by 13" baking dish with non-stick cooking spray.
• Spread the stuffing evenly on the baking dish and bake at 350 degrees for 45-60 minutes, stirring gently every 15 minutes. When the stuffing is done, the top should be lightly brown.
• Serve Immediately. Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days.

JIMMY DEAN SAUSAGE STUFFING

Steps:

• Preheat oven to 325 F.
• In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl; add remaining ingredients and stir well. Pour into a buttered 4-quart casserole.
• Bake covered for 60 minutes.

SOUTHWESTERN SAUSAGE STUFFING

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.

OLD-FASHIONED BREAD STUFFING WITH SAUSAGE

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.

JIMMY DEAN SAUSAGE STUFFING

Steps:

• Preheat oven to 325°F.
• In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
• Add mushrooms, onion, carrots, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.
• Transfer mixture to a large bowl; add remaining ingredients and stir well.
• Pour into a buttered 4-quart casserole.
• Bake covered for 60 minutes.