Kates Easy Sausage Parmesan Stuffing Dressing 8 Ingredients Recipes

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ARTICHOKE-SAUSAGE STUFFING / DRESSING



Artichoke-Sausage Stuffing / Dressing image

from Quick Fix Meals. We actually couldn't find turkey sausage, so we got uncased pork sausage from Whole Foods, cooked it in the pan, drained the fat, and did everything else exactly as stated. Very tasty!

Provided by mikey ev

Categories     Poultry

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb turkey sausage, casing removed (or Italian sausage)
2 cups sliced mushrooms (button or cremini)
1/2 cup yellow onion, chopped
2 garlic cloves, minced
2 teaspoons poultry seasoning
1 loaf French baguette, cut into 1-inch cubes (about 4-6 cups cubed)
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup parmesan cheese, grated
1/2 cup fresh parsley leaves, chopped
1 1/2 cups reduced-sodium chicken broth (or more as needed)

Steps:

  • Preheat oven to 325°F (or if cooking inside turkey, preheat to 450°F).
  • Place a large skillet over medium-high heat.
  • When pan is hot, add sausage and cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
  • Add mushrooms, onion, garlic, and poultry seasoning and cook 3 minutes, until mushrooms soften.
  • Transfer mixture to a large bowl and add bread cubes, artichoke hearts, cheese, parsley, and 1 1/2 cups broth.
  • Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
  • Bake stuffing at 325°F for 30 minutes in shallow baking dish.
  • ** If cooking in turkey: Loosely stuff bread mixture into turkey (extra stuffing can be baked in shallow dish next to the turkey). Place turkey in preheated oven and immediately reduce oven temperature to 325°F Roast turkey 20 minutes per pound, or until an instant-read thermometer registers 180-185°F.

BEST SAUSAGE STUFFING



Best Sausage Stuffing image

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. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
  • Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

SAUSAGE STUFFING MUFFINS



Sausage Stuffing Muffins image

This recipe puts stuffing into a muffin form for a special presentation. I made these when I cooked my first Thanksgiving dinner. You can also bake the stuffing in a greased baking dish.-Tricia Bibb, Hartselle, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 pound bulk pork sausage
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup butter, cubed
1 package (14 ounces) crushed corn bread stuffing
2 medium apples, peeled and chopped
1 package (5 ounces) dried cranberries
1 cup chopped pecans
1 teaspoon salt
1 teaspoon pepper
2 to 3 cups reduced-sodium chicken broth
2 large eggs
2 teaspoons baking powder

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl; set aside. , In same skillet, saute celery and onions in butter until tender. Transfer to bowl; add stuffing, apples, cranberries, pecans, salt and pepper. Stir in enough broth to reach desired moistness. Whisk eggs and baking powder; add to stuffing mixture., Spoon into 18 greased muffin cups. Bake 20-25 minutes or until lightly browned. Cool 10 minutes. Run a knife around edges of muffin cups to loosen. Serve immediately. Freeze option: Freeze cooled stuffing muffins in resealable plastic bags. To use, partially thaw in refrigerator overnight. Place muffins on greased baking sheets, cover with foil and reheat in a preheated 375° oven for 6-10 minutes or until heated through.

Nutrition Facts : Calories 258 calories, Fat 14g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 625mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 3g fiber), Protein 6g protein.

ARTICHOKE, SAUSAGE, AND PARMESAN CHEESE STUFFING



Artichoke, Sausage, and Parmesan Cheese Stuffing image

Categories     Cheese     Pork     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Parmesan     Sausage     Artichoke     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 11

15 cups 1-inch cubes crustless sourdough bread (from two 1-pound loaves)
3 tablespoons olive oil
1 1/2 pounds Italian sweet sausages, casings removed
2 cups chopped onions
3/4 cup chopped celery
2 large garlic cloves, minced
1 8-ounce package frozen artichoke hearts, thawed, coarsely chopped
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh mint
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 cup (or more) low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Divide bread between 2 baking sheets. Bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
  • Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up with back of fork, about 5 minutes. Add onions, celery, and garlic. Sauté until celery is soft, about 10 minutes. Mix in artichokes, thyme, and mint; sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Refrigerate sausage mixture and reheat to lukewarm before continuing.)
  • Add bread to sausage mixture; toss to blend well. Mix in cheese, then 1 cup broth. Season with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

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ARTICHOKE, SAUSAGE AND PARMESAN STUFFING - ITS THYME …
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  • Preheat oven to 350 degrees. Divide bread onto 2 baking sheets and bake until cubes are dry but not hard, stirring occasionally, about 15 minutes.
  • Heat oil in heavy large skillet over medium-high heat. Add sausage and sauté until cooked through, breaking up into pieces, about 5 minutes. Add onions, celery and garlic and sauté until celery is soft, about 10 minutes (cover and continue to cook for a few additional minutes if the celery is not soft yet.) Mix in artichokes and thyme and sauté 2 minutes longer. Transfer sausage mixture to large bowl. (Bread and sausage can be made 1 day ahead. Store bread covered at room temperature and refrigerate sausage, covered.)
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