Pumpernickel Sausage Stuffing Recipes

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RYE PUMPERNICKEL STUFFING



Rye Pumpernickel Stuffing image

Categories     Onion     Side     Bake     Thanksgiving     Quick & Easy     Stuffing/Dressing     Root Vegetable     Turnip     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups)
4 medium onions, chopped (4 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing pan
2 garlic cloves, finely chopped
1 1/2 pounds turnips (6 medium), peeled and cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth (16 fluid ounces)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
  • Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
  • Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.

PUMPERNICKEL SAUSAGE STUFFING



Pumpernickel Sausage Stuffing image

I've gotten tons of raves over this recipe, and I only just made it this last Thanksgiving! I baked one version covered and one uncovered, both were perfectly good (and not a whole lot different wetness-wise).

Provided by Motley Oklahoman

Categories     Chicken

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
1 lb chicken-apple sausages, chopped
2 large celery ribs, chopped
1 large onion, chopped
1 loaf pumpernickel bread, cut into 1-inch cubes and dried (1 pound)
1 sleeve multi-grain saltine crackers, crushed (4 ounces)
1 tablespoon fresh thyme, chopped
4 eggs, lightly beaten
2 cups stock (vegetable, chicken or turkey)
1/4 cup flat leaf parsley, chopped
kosher salt
ground pepper

Steps:

  • Preheat the oven to 350°. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.
  • Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).

Nutrition Facts : Calories 191.8, Fat 8, SaturatedFat 3.8, Cholesterol 86.6, Sodium 345.6, Carbohydrate 23.7, Fiber 3.5, Sugar 1.2, Protein 6.8

PUMPERNICKEL-SAUSAGE CASSEROLE



Pumpernickel-Sausage Casserole image

Make and share this Pumpernickel-Sausage Casserole recipe from Food.com.

Provided by bjlbk

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

6 large eggs
2 cups cubed pumpernickel bread
2 cups shredded cheese, divided
4 ounces smoked sausage
1 cup chopped bell pepper
3 -5 chopped green onions

Steps:

  • preheat oven to 375 degrees coat a 9 inch pie plate with cooking spray. lightly beat eggs in a large bowl. Add bread cubes,11/2 cups cheese, smoked sausage, bell pepper and green onions stir until well combined.
  • transfer mixture into pie plate.
  • sprinkle remaining cheese on top of mixture. bake until top is golden and a knife inserted in center comes out clean, 55-60 minutes.

Nutrition Facts : Calories 283.6, Fat 20.6, SaturatedFat 9.6, Cholesterol 249.2, Sodium 736.6, Carbohydrate 5.6, Fiber 0.6, Sugar 1.2, Protein 18.5

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