Sausage And Stuffing Casserole Recipe 45

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NELDA'S SAUSAGE AND RICE DRESSING



Nelda's Sausage and Rice Dressing image

This is an original recipe that I developed 15 years ago, and I can't count how many times I've used it since. Don't wait until Thanksgiving to try it.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

1 package (6 ounces) long grain and wild rice mix
1 cup chopped onion
1 cup chopped celery
1/4 cup butter, cubed
1 pound bulk pork sausage, cooked and drained
1 package (6 ounces) seasoned stuffing cubes
1 can (4 ounces) mushroom stems and pieces, drained
2 large eggs, beaten
3 cups chicken broth
1/2 cup chopped walnuts or pecans, toasted
1/4 teaspoon seasoned pepper
Poultry seasoning to taste

Steps:

  • Cook rice mix according to package directions; set aside. , In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Nutrition Facts :

SAUSAGE STUFFING



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. Originally submitted to ThanksgivingRecipe.com.

Provided by Elizabeth Ryan

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

Yield 6

Number Of Ingredients 7

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

Steps:

  • Cook sausage. Drain.
  • Melt margarine. Add enough to sausage drippings to make 1 cup.
  • Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
  • Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g

CHEESY EGG & SAUSAGE STUFFING BAKE



Cheesy Egg & Sausage Stuffing Bake image

Mix five simple ingredients pork sausage, shredded cheese and cracked eggs with stuffing mix for this morning stuffing bake. Cheesy Egg & Sausage Stuffing Bake is easy to make and easy to enjoy!

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 6 servings

Number Of Ingredients 5

1/2 lb. breakfast pork sausage
6 eggs
2 cups milk
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 350°F.
  • Brown sausage in skillet; drain.
  • Whisk eggs and milk in large bowl until blended. Add sausage and remaining ingredients; mix well.
  • Pour into 13x9-inch pan sprayed with cooking spray.
  • Bake 45 to 50 min. or until center is set.

Nutrition Facts : Calories 460, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 245 mg, Sodium 1120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

SAUSAGE CASSEROLE



Sausage Casserole image

Mouth watering, bowl scraping good! This recipe also makes a great dinner entree!

Provided by WILLIAM ROSSBACH

Categories     Breakfast and Brunch     Potatoes

Time 1h45m

Yield 12

Number Of Ingredients 7

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
1 (16 ounce) container small curd cottage cheese
6 jumbo eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
  • Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 7.9 g, Cholesterol 188.1 mg, Fat 26.3 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 13.3 g, Sodium 754.7 mg, Sugar 1.3 g

SAUSAGE AND STUFFING CASSEROLE RECIPE - (4/5)



Sausage and Stuffing Casserole Recipe - (4/5) image

Provided by á-2788

Number Of Ingredients 7

1 package rope type sausage, can be smoked or other flavor
3 cups frozen green beans ,cooked according to package directions or use canned, drained
1 can cream of chicken soup
3/4 cup sour cream
1 (6-ounce) package chicken flavored stuffing mix
1/4 cups butter, melted
1/3 cup chicken stock

Steps:

  • Heat sausage in a non stick skillet over med heat until lightly browned. Add prepared green beans and remove from heat. In a small bowl combine soup and sour cream. Pour over sausage mixture and stir gently. In a bowl, combine stuffing mix and butter. In a sprayed 2 1/2qt baking dish, spoon 1/2 of stuffing mixture then cover with sausage mixture. top with remaining stuffing mixture. Drizzle with chicken stock. Bake covered at 350°F for 25 to 30 min or until heated through.

SAUSAGE RICE STUFFING CASSEROLE



Sausage Rice Stuffing Casserole image

Make and share this Sausage Rice Stuffing Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 lb bulk pork sausage
2 cups chopped celery
2 cups chopped onions
1 (16 ounce) can sliced mushrooms, drained
4 cups cooked brown rice
2 teaspoons salt
1/2 teaspoon pepper
3 teaspoons crushed dried sage
1 teaspoon poultry seasoning
1 cup chicken broth
1/2 cup slivered almonds

Steps:

  • Preheat oven to 350 degrees.
  • Cook sausage, celery, onion and mushrooms in a large skillet until meat is browned, drain.
  • Combine with remaining ingredients and place in a greased 3 quart casserole dish.
  • Cover and bake for 45 minutes.

COUNTRY SAUSAGE & STUFFING CASSEROLE



Country Sausage & Stuffing Casserole image

Turkey sausage, stuffing, melty cheddar cheese. You just know any casserole made with these three things is going to be a hit in your house.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 pkg. (9.6 oz.) frozen fully cooked turkey sausage links, cut into thirds
1 onion, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken made with Whole Wheat
2 cups frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas), thawed
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/3 cup water
1 egg, beaten
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided

Steps:

  • Heat oven to 425ºF.
  • Cook sausage and onions in large nonstick skillet on medium-high heat until sausage is evenly browned, stirring occasionally. Meanwhile, combine next 5 ingredients.
  • Add stuffing mixture to sausage mixture along with 1/2 cup cheese; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
  • Bake 30 min. or until heated through.

Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 940 mg, Carbohydrate 27 g, Fiber 4 g, Sugar 6 g, Protein 19 g

DRIED CHERRY & SAUSAGE DRESSING



Dried Cherry & Sausage Dressing image

Apples and dried cherries add a sweet-tart flavor to my homemade stuffing. It makes a holiday dinner one to remember. -Connie Boll, Chilton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 20 servings (3/4 cup each).

Number Of Ingredients 16

1 loaf (1 pound) unsliced Italian bread
1/4 cup cherry juice blend or unsweetened apple juice
1 cup dried cherries
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
2 medium Granny Smith apples, chopped
1/2 cup chopped fresh parsley
1/2 cup butter, melted
1 teaspoon Italian seasoning
1 teaspoon fennel seed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
2 cups chicken stock

Steps:

  • Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain. , Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.

Nutrition Facts : Calories 204 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 422mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.

SAUSAGE-STUFFING CASSEROLE



Sausage-Stuffing Casserole image

I developed this recipe, it is really a wonderful moist casserole. Adjust the jalapeno peppers and the cayenne pepper (if using) to taste. To save time you can prepare the stuffing mixture and/or cook the sausages up to a day in advance, the remainder of the recipe is very easy, just layer and bake! Do not add any salt to any part of this recipe as the sausage meat, soups and stuffing mix already has salt added. If desired the sausage meat can be replaced with cooked diced chicken or turkey.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

2 lbs Italian sausages (casings removed and cooked until well browned)
2 (10 ounce) cans low-sodium cream of mushroom soup, undiluted (divided, use low-sodium if possible)
1 cup milk
2 large eggs
grated parmesan cheese
3 (120 g) boxes turkey-flavor seasoned stuffing mix
1/4 cup butter
1 large onion, finley chopped
2 tablespoons minced fresh garlic (or to taste)
2 stalks celery, finely chopped
1 small green bell pepper, seeded and finely chopped
1 -2 jalapeno pepper, seeded and finely chopped
1 (10 ounce) can sliced mushrooms, well drained
cayenne pepper, to taste (optional)
2 cups low sodium chicken broth (use only low-sodium broth) or 3 cups water
1 cup water
black pepper

Steps:

  • Butter a 13 x 9-inch casserole dish.
  • For the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
  • Season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
  • Add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
  • Add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
  • After 10 minutes toss again with a fork.
  • Layer half of the stuffing mix into the bottom of the buttered baking dish.
  • Then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
  • In a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
  • Sprinkle/top with remaining half of the stuffing mixture.
  • Sprinkle with grated Parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
  • Bake uncovered for about 1 hour or until the middle is set.

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