Nanas Celery Raisin Sausage Stuffing Recipes

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

Ingredients

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

CINNAMON RAISIN BREAD STUFFING WITH SAUSAGE

Cinnamon Raisin Bread Stuffing with Sausage image

Provided by Valerie Bertinelli

Categories side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons (1/2 stick) unsalted butter, plus more for the baking dish
12 cups cubed cinnamon raisin bread (from approximately a 1 1/2-pound loaf)
1 pound hot Italian sausage, casings removed
3 ribs celery, chopped
1 small head fennel, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 1/2 cups turkey or chicken broth
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
2 large eggs, lightly beaten

Steps:

Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.
Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.
Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat.
Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes.

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