Potato And Sausage Dressing Recipes

POTATO AND SAUSAGE DRESSING

Steps:

• Rinse the turkey giblets and turkey neck. Place in a medium sauce pot and cover with cold water. Over medium low heat, simmer the giblets for 1 hour. Set aside.
• Preheat oven to 325 degrees F.
• Place the vermouth in a small saucepan and bring it to a simmer over high heat, then turn off the heat. Add the sultanas to the vermouth and let them soak for 10 minutes.
• Place the potatoes in a large pot of cold water and bring to a simmer over medium heat. Once fully cooked, drain and cool on a baking sheet.
• While the potatoes are cooking, cook the sausage in a large pan over medium heat. Add the celery and onion, cooking until the onions are translucent. Add the garlic and cook for 1 minute. Remove and set aside.
• In a large bowl, toss the savory, thyme, oregano, sage, potato, bread crumbs, and sultanas. Add the sausage mixture, salt and pepper. Spread the dressing in a large glass baking dish. Drizzle the mixture with giblet broth. Cover with foil, and bake for 30 to 45 minutes.

SAUSAGE AND POTATO STUFFING

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Bring water to a boil in a medium size pot. Add cubed potatoes, cover, and cook for 10-15 minutes.
• 3. Meanwhile in a large pan, sauté garlic, onions, and bell peppers until onions are translucent and peppers are soft.
• 4. Add chicken broth, bouillon, pepper, and Italian seasoning. Stir and simmer for 1-2 minutes.
• 5. Add sausage. Stir for another minute.
• 6. Drain potatoes and add to the sausage and broth mixture. Turn heat off and remove from stove.
• 7. Slowly, add croutons. Stir gently until broth has been absorbed.
• 8. Transfer stuffing into a deep, oven-proof dish. Sprinkle with Parmesan cheese and bake for 20 minutes at 400 degrees or until top layer of croutons are golden brown.

MASHED POTATO AND SAUSAGE STUFFING

Steps:

• 1. Peel and cut the potatoes into 1 inch chunks. Boil the potatoes for 10-15 minutes until done. Drain the potatoes and place them in a bowl. Mash the potatoes with 2 tablespoons of butter and the chicken stock. Set aside.
• 2. Slice the onion in half and then cut into 1/4 inch slices. Saute the onions in the 2 tablespoons of olive oil until translucent, next add the garlic and sage.
• 3. Remove the sausage from its casing and add to the pan with the onions and galic and cook till the suasage is browned and no longer pink.
• 4. Add the sausage mixture to the potatoes and mix till combined. Add the salt and pepper. You may add additional salt and pepper to your taste.
• 5. Place the mixture in a buttered casserole. At this point you may refrigerate overnight or you can place in preheated 350 degree over for 20-30 minutes or until heated through.

MASHED POTATO-SAUSAGE STUFFING

Steps:

• Preheat the oven to 375˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
• Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
• Combine 1 tablespoon butter and the sausage in a large skillet over medium heat. Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer. Remove from the heat and set aside.
• Whisk the half-and-half with the eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave. Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter. Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes.

POTATO STUFFING

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.