2 In 1 Gravy And Sausage Stuffed Stuffing Recipes

GRAVY-STUFFED STUFFING MUFFINS

Steps:

• Melt butter for country gravy in a saucepan over medium-high heat. Add sausage; cook and crumble into very small pieces until browned, 5 to 7 minutes. Add flour and whisk until it combines with butter and sausage fat to create a roux. Cook and stir for 2 minutes. Add green onions. Cook and stir for 1 minute; don't overcook.
• Pour in milk and cook, stirring constantly, until mixture comes to a boil. Continue to cook and stir until nice and thick. Stir in salt, cayenne, and black pepper. Cook for 1 more minute, then remove from the heat.
• Transfer gravy into a bowl and let cool to room temperature, 15 to 20 minutes. Wrap and refrigerate until cold and thick, about 2 hours, or until needed.
• Preheat the oven to 400 degrees F (200 degrees C). Butter a 12-cup muffin tin with a 1 tablespoon butter.
• Melt remaining 4 tablespoons butter in a saucepan over medium-high heat. Add celery, onion, and salt; cook and stir until onion just starts to turn translucent, 4 to 5 minutes. Add poultry seasoning and pepper; cook and stir for 1 minute. Add chicken broth and bring to a boil.
• Meanwhile, combine bread cubes, parsley, sage, and thyme in a large bowl.
• Pour boiling broth mixture over bread-herb mixture and stir until combined. Mix in eggs. Fill the prepared muffin cups to the top with stuffing mixture, then go around and evenly divide remaining stuffing on top of each muffing, piling it up nice and high.
• Wet your finger and make a big hole in the center of each muffin, poking down pretty far but stopping about 1 inch from the bottom of the pan. Place about 2 tablespoons chilled gravy into each hole, centering it in the hole the best you can. Reserve remaining gravy for another use.
• Dampen your hands and mold the stuffing for each muffin over the top to cover the gravy center. Generously brush the tops with melted butter.
• Place in the center of the preheated oven with a baking pan on a lower rack to catch any drippings. Bake until muffins have firmed up and are golden brown, about 20 minutes.
• Let cool in the pan for 5 to 10 minutes, then carefully remove and serve.

BEST SAUSAGE STUFFING

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.

CLASSIC STUFFED TURKEY

Steps:

• In a large skillet, saute the onions, celery and mushrooms in butter until tender. Add broth and seasonings; mix well. Place bread cubes in a large bowl; add mushroom mixture and toss to coat. Stir in enough warm water to reach desired moistness. , Just before baking, loosely stuff turkey. Place any remaining stuffing in a greased baking dish; cover and refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake turkey, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

2-IN-1 GRAVY AND SAUSAGE-STUFFED STUFFING

Steps:

• Heat a large skillet over medium heat and drop dime-sized balls of sausage inches Cook until golden brown (12-15 minutes). Remove from pan and set aside.
• Add the 1/4 cup of canola oil to the pan and stir in 1/2 cup of flour. Stir to creat a roux; cook for another 3-4 minutes.
• Slowly add the chicken stock, stirring as you pour. Bring to a simmer. Continue stirring until it thickens (6-8 minutes).
• In a separate saucepan, heat 2 cups of canola oil on medium-high heat (350 degrees).
• In a large bowl conbine the stuffing, parsley, thyme, and scallions. Take a tablespoon of stuffing and wrap it around a sausage ball, covering completely. Set aside.
• When done, dredge balls in remaining 1/2 cup of flour then carefully drop them into the hot oil and fry until golden brown (2-3 minutes).
• Remove from oil and drain on paper towels.
• Turn off heat to the gravy and add the fried stuffing balls. Stir gently to coat; then transfer to a serving bowl.
• Garnish with chopped parsley.