Sausage Herb Stuffing Recipes

SAUSAGE HERB STUFFING

Steps:

• Preheat the oven to 350°F (175°C).
• Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
• In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
• Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
• Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Add bread cubes to baking dish and toast for 10-12 minutes while you cook sausage and vegetables.
• Add sausage to a large skillet on high heat and cook, breaking it apart as you cook, about 4-5 minutes until browned.
• Remove sausage, lower heat to medium and add in butter, salt, pepper, onion and celery.
• Stir and cook for 4-5 minutes until vegetables are softened.
• Turn off the heat and whisk in the chicken broth.
• Whisk in the egg, rosemary and sage until smooth.
• In a large bowl add the toasted cubes of bread, the cooked sausage and the chicken broth mixture and toss to coat.
• Pour mixture into baking dish.
• Bake for 50-55 minutes or until golden brown.

HERB STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 350 Degrees
• In a large pan, add the olive oil to the pan over medium-high heat. Add the onions and celery to the pan and saute until translucent, about 5 minutes. Add the garlic and cook for another 5 minutes and reduce heat so the garlic doesn't burn. In a separate skillet, add the Italian sausage and cook over medium-high heat until thoroughly cooked.
• In a large bowl, pour in the stuffing bread cubes and pour the chicken stock over the stuffing and allow to sit for 10 minutes to allow the bread cubes to absorb the chicken stock. Add the sauteed vegetables, Italian sausage, and dried cranberries and mix until all ingredients are evenly incorporated. Add the butter and spices (dried sage, cayenne pepper, paprika, and salt and pepper) and stir once more.
• Pour the stuffing mixture into a casserole dish and pour the cup of water (or chicken stock if you have more) around the edges of the stuffing. Sprinkle the top with pepper and more paprika (if you would like). Bake for 20 to 25 minutes or until golden on the top.

SLOW COOKER SAUSAGE HERB STUFFING

Steps:

• To prepare the bread crumbs, Cut into 1-inch pieces and stale them overnight. You can also toast them in the oven at 350 degrees for 10-12 minutes until they are lightly golden.
• In a medium-sized skillet, cook and crumble the Italian sausage until no longer pink. Prepare your slow cooker by spraying it with nonstick cooking spray.
• In a large bowl toss bread crumbs, sausage, onion, carrot, celery, basil, sage, salt, pepper, and butter until combined. Add to slow cooker and pour the chicken broth on the top. Cook on low for 3-4 hours or until vegetables are tender.
• Garnish with fresh parsley and dried cranberries if desired.

SAUSAGE AND HERB STUFFING

Steps:

• Heat oven to 400 degrees F. Oil a 3-quart baking dish. Place the bread on a rimmed baking sheet and bake until lightly golden brown, 15 to 20 minutes. Transfer the bread to a large bowl.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes. Transfer the sausage to a medium bowl.
• Return the skillet to medium heat. Add the onions, remaining 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden brown, 15 to 20 minutes.
• Return the sausage to the skillet along with the sage and cook, stirring, for 3 minutes. Remove from heat, then stir in the parsley.
• Pour the broth over the toasted bread and toss until nearly absorbed. Add the sausage-onion mixture and mix to combine. Transfer to the prepared baking dish and bake until golden brown and crisp, 12 to 15 minutes.

CLASSIC SAUSAGE AND HERB THANKSGIVING STUFFING RECIPE

Steps:

• Cut bread into cubes and spread out on baking trays.
• Bake at 350F for 5 to 10 minutes until toasted, then set aside.
• Cook ground pork and garlic, salt, pepper and oregano together.
• Add onions and cook until tender.
• Add celery and remaining herbs. Cook for 2 minutes.
• Combine bread cubes and meat mixture in a large baking dish or roaster. If you are making this a head of time, cover the stuffing and place in the fridge. Do not add any liquid until ready to bake. If your baking right away continue to the next step.
• Pour in melted butter and chicken stock.
• Cover and bake at 350F for 45 to 60 minutes.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
• Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat the oven to 300 degrees F.
• Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
• In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
• Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

SAUSAGE AND HERB STUFFING

Steps:

• Lightly butter a 9x13-inch baking dish. Preheat oven to 350 degrees F.
• In a large skillet over medium heat, cook the sausage, stirring frequently, until sausage is cooked through. Remove to paper towels to drain. Wipe out the skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened, about 5 to 7 minutes.
• In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the vegetables with the butter and the drained sausage. Stir in chicken broth until well moistened, but not mushy. Pack gently into the prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and broil for about 3 to 4 minutes, or just until browned on top.