Stuffing Sausage Strata Recipes

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EASY SAUSAGE STRATA



Easy Sausage Strata image

This strata is really easy to make. Put it together the day before, then just remove from the refrigerator and bake. Ham or bacon can be substituted for the sausage. Sometimes I add cooked chopped broccoli for a change of pace.

Provided by LISAJANI

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 10h

Yield 8

Number Of Ingredients 7

1 pound pork sausage
6 (1 ounce) slices bread, cubed
2 cups shredded Cheddar cheese
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground dry mustard

Steps:

  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
  • Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
  • Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  • Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 401 calories, Carbohydrate 14.8 g, Cholesterol 206.5 mg, Fat 27.3 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 12.3 g, Sodium 1195 mg, Sugar 4.2 g

BEST SAUSAGE STUFFING



Best 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. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

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

Time 35m

Yield 12

Number Of Ingredients 7

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

Steps:

  • Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
  • Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

SAUSAGE STRATA



Sausage Strata image

At our cafe, breakfast is probably our busiest time of day. So I need recipes that are easy to prepare. The seasoned croutons are a fast way to add great flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10-12 servings.

Number Of Ingredients 7

1-1/2 pounds bulk pork sausage, cooked and crumbled
3 cups onion and garlic croutons
18 large eggs
3 cups shredded sharp cheddar cheese
2 cups whole milk
1-1/2 teaspoons salt
Tomato slices, optional

Steps:

  • Place sausage and croutons in a greased 13x9-in. baking dish. In a large bowl, beat eggs. Stir in cheese, milk and salt; pour into pan., Bake uncovered at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting. Garnish with tomato slices if desired.

Nutrition Facts : Calories 398 calories, Fat 29g fat (13g saturated fat), Cholesterol 376mg cholesterol, Sodium 936mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

STUFFING & SAUSAGE STRATA



Stuffing & Sausage Strata image

We are major stuffing fans, so we use it in this sausage strata. If you have leftover turkey, try it as a substitute for the sausage. -Elizabeth Ray, Corona, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 7

1 pound Italian turkey sausage links, casings removed
1/2 cup sliced fresh mushrooms, optional
6 cups cooked stuffing
2 cups shredded sharp cheddar cheese
10 large eggs
3 cups 2% milk
1 teaspoon salt

Steps:

  • In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 389 calories, Fat 23g fat (8g saturated fat), Cholesterol 223mg cholesterol, Sodium 1167mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.

PORCINI AND STUFFING STRATA



Porcini and Stuffing Strata image

Categories     Cheese     Dairy     Mushroom     Vegetable     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

3/4 ounce dried porcini mushrooms
2 cups whole milk
3 large eggs
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 1/2 cups leftover bread stuffing
1 cup grated Gruyère cheese
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Working in batches, finely grind porcini in spice grinder. Whisk milk and next 3 ingredients in large bowl. Stir in stuffing and ground porcini, breaking up any clumps. Transfer mixture to prepared baking dish. Sprinkle cheese over stuffing mixture. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.

BREAKFAST STRATA WITH COUNTRY SAUSAGE



Breakfast Strata with Country Sausage image

Categories     Bread     Breakfast     Bake     Sausage

Yield serves 8

Number Of Ingredients 13

1 tablespoon canola oil, plus more for the dish
1/2 pound bulk pork or turkey country sausage
1 onion, preferably Vidalia, chopped
1 red bell pepper, cored, seeded and chopped
1 yellow bell pepper, cored, seeded and chopped
2 cloves garlic, very finely chopped
2 baguettes, cubed
1/2 cup grated Parmigiano-Reggiano cheese (about 1 1/2 ounces)
6 large eggs
2 1/2 cups whole milk
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

  • Brush a large gratin dish with some of the oil.
  • To cook the sausage, in a large skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the sausage and cook until it begins to brown, 3 to 5 minutes. Add the onion and red and yellow bell peppers and saute until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • To assemble the strata, place half of the bread cubes in the prepared gratin dish and top with half of the sausage mixture. Sprinkle 1/4 cup of the grated cheese over the sausage mixture and top with the remaining bread cubes and sausage.
  • Whisk together the eggs, milk, sage, and parsley in a medium bowl. Season with salt and pepper. Pour the custard over the strata. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
  • Preheat the oven to 350°F. Let the chilled strata stand at room temperature for 20 minutes.
  • Bake the strata for 30 minutes. Remove from the oven and sprinkle with the remaining 1/4 cup cheese; continue baking until the strata is puffed and golden brown, an additional 20 to 25 minutes. (If the top of the strata starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

TRADITIONAL SAUSAGE STUFFING



Traditional Sausage Stuffing image

Recipe provided by Johnsonville® Sausage

Provided by Taste of Home

Time 1h15m

Yield 12 servings

Number Of Ingredients 8

1 Package Johnsonville Italian All Natural Ground Sausage
3 celery ribs, chopped
1 large onion, chopped
1 cup finely chopped carrots
1 package (12-14 ounces) herb seasoned stuffing cubes
2 to 2-1/2 cups chicken broth
2 eggs, lightly beaten
1/2 cup chopped fresh parsley

Steps:

  • Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.

Nutrition Facts :

SPINACH SAUSAGE EGG STRATA



Spinach Sausage Egg Strata image

Make and share this Spinach Sausage Egg Strata recipe from Food.com.

Provided by biblegirl59

Categories     One Dish Meal

Time 1h

Yield 1 9x13x2 casserole, 15-20 serving(s)

Number Of Ingredients 14

1 lb of mild bulk breakfast sausage (Bob Evans is leanest)
1/2 cup diced green onion
2 fresh garlic cloves, minced
10 ounces frozen chopped spinach, Thawed, drained and squeezed of all juice
1 cup seasoned stuffing mix (I like Pepperidge Farm)
8 -10 slices trimmed bread, buttered on one side
3 cups shredded monterey jack cheese (Mozzarella works too!)
6 large eggs, slightly beaten
1 pint half-and-half (or substitute 2% milk)
1/2 cup skim milk
4 tablespoons shredded parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt

Steps:

  • Spray 9x13x2 baking dish with cooking spray.
  • Trim crusts off bread, butter one side and place buttered side down in baking dish.
  • In skillet, brown sausage until just about cooked through.
  • Add green onions and garlic cloves and cook just until soft.
  • Make sure sausage is crumbly and not in big chunks. Drain off any excess grease.
  • Mix together squeezed spinach and stuffing mix. Add to Sausage mixture in skillet.
  • Pour 1/2 C Skim Milk over the bread slices to moisten.
  • Sprinkle Shredded Monterey Jack Cheese over bread slices.
  • Top Cheese with Sausage, Spinach, Stuffing Mixture, evenly distributing.
  • Mix together eggs and 1 pint 1/2 & 1/2 with paprika, salt and pepper.
  • Pour egg mixture over Sausage mixture in baking dish.
  • Bake at 375 degrees (F) for 35 min until just about set.
  • Remove from oven and top with Shredded Parmesan Cheese. Bake for an additional 5-10 minutes until cheese is melted and lightly browned.
  • This can be made the night before and put in refrigerator, cover with plastic wrap overnight. Remove plastic and bake. I like to garnish with a tomato rose or radish mouse. When serving, I cut 3 rows of 5 when main course, 4 rows of 5 if part of a plentiful buffet.

Nutrition Facts : Calories 310.7, Fat 22.1, SaturatedFat 10.4, Cholesterol 143.4, Sodium 674.8, Carbohydrate 10.2, Fiber 1.1, Sugar 1.2, Protein 17.6

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