Savory Sausage Stuffing Recipes

SAVORY SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

SAUSAGE STUFFING WITH SUMMER SAVORY

Steps:

• Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
• Boil potatoes in salted water until just cooked through but still firm in center. When cool, cut into 1-inch dice. Set aside.
• Melt remaining butter and oil together in large skillet over medium heat. Add onions and celery, and cook, stirring, until softened. Reduce heat if necessary to prevent browning.
• Raise heat to medium-high, add sausage and cook, stirring, using a wooden spoon to break up clumps. When sausage has browned slightly add potatoes, and continue cooking until they are incorporated and slightly browned. Add bread cubes, and mix.
• Add about half the broth, and mix. If needed, add more to soften bread cubes and to bind the stuffing together. Add salt and pepper to taste, and sprinkle with 1 teaspoon summer savory. Taste, and add more savory if desired.
• Turn into buttered dish. If mixture seems dry, drizzle on remaining stock. Bake 30 to 40 minutes, until firm and crusty. (The stuffing is even better if mixed in advance, kept refrigerated and baked just before serving.)

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
• Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
• Transfer stuffing to a 2-quart baking dish.
• Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

SAUSAGE STUFFING RECIPE

Steps:

• Preheat oven to 400 degrees F. Grease a 9x13" pan, set aside.
• Combine stuffing mixture and chicken broth in a large bowl, gently stirring every 2 minutes until the liquid is absorbed by the stuffing. Set aside.
• Place sausage in a large skillet and cook over medium heat until it just begins to brown (about 5 minutes), breaking it into small pieces as you cook.
• Once the sausage begins to brown, add olive oil and butter and stir until butter is melted.
• Add onion, garlic, celery, rosemary, sage leaves, and parsley and cook until veggies are soft and sausage is browned (about 5 minutes).
• Add salt and pepper and stir to combine.
• Add sausage mixture to the bowl with the stuffing and mix until evenly combined. Taste the stuffing and adjust the salt and pepper as desired.
• At this point, you can use this stuffing to stuff a turkey or bake as described in the next steps:
• Add stuffing to the prepared baking dish.
• Bake 20-25 minutes in the preheated oven until the top is set and slightly browned/firm. I personally love a crunchy top, but if you like it soft you can bake it covered with foil.
• Serve warm!

GRANDMOM JACOBS' SAVORY STUFFING

Steps:

• Preheat the oven to broil.
• Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
• Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.