SAGE SAUSAGE DRESSING
Port is a sweet red wine that's often served as a dessert beverage, but it adds a deep flavor to our family's hearty stuffing. -Denise Hruz, Germantown, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 17 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small saucepan, bring wine to a boil. Stir in cherries; remove from the heat. In a small bowl, combine apple and lemon juice; toss to coat. Set aside cherry and apple mixtures., In a Dutch oven, cook sausage over medium heat until no longer pink. Remove from pan with a slotted spoon; drain. In the same pan, saute onion and celery in oil until tender. Add the broth, orange juice and butter; heat until butter is melted., Stir in the stuffing cubes, walnuts, sage, cherry mixture, apple mixture and sausage. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, until lightly browned, 25-30 minutes. If desired, top with additional sliced fresh sage.
Nutrition Facts : Calories 258 calories, Fat 14g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein.
FOODCHANNEL EDITOR
Classic Sage and Sausage Dressing is a delicious comfort food for the holidays or anytime! Recipe Courtesy of Cooking.com. Nutrition Facts Serves 8 or more Facts per Serving Calories: 346 Fat, Total: 18g Carbohydrates, Total: 36g Cholesterol: 92mg Sodium: 1049mg Protein: 14g Fiber: 4g % Cal. from Fat: 47% % Cal. from Carbs: 42% Cooking.com Tip: Don't use dried herbs for this classic side dish. For full-bodied flavor, add freshly chopped herbs. An herb mill chops leafy herbs quickly and effortlessly.
Provided by By FoodChannel Editor | April 4, 2008 9:18 pm
Yield -
Number Of Ingredients 13
Steps:
- 1 Preheat oven to 325ºF. 2 Butter 13x9x2-inch ceramic baking dish. Arrange bread cubes in single layer on large baking sheet. Bake until bread is golden brown and crisp, stirring once, about 25 minutes. Transfer bread to large bowl. 3 Meanwhile, cook sausage in heavy large skillet over medium heat until browned, cutting into small pieces with back of spoon, about 8 minutes. Transfer sausage to bowl with bread. 4 Melt butter in same skillet over medium heat. Add leeks and celery, and sauté until very tender, about 7 minutes. Stir in sage, thyme, salt and pepper. Transfer vegetable mixture to bread mixture. Toss bread mixture with enough broth to moisten. (Dressing can be made 1 day ahead. Cover and refrigerate.) 5 Increase oven temperature to 400ºF. 6 Season dressing to taste with salt and pepper. Whisk eggs and baking powder in small bowl to blend. Drizzle egg mixture over dressing; toss to blend. Transfer dressing to prepared baking dish. Cover and bake 25 minutes. 7 Uncover and bake until lightly browned and crusty on top, about 15 minutes longer. Garnish with sage and thyme sprigs and serve.
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
COUNTRY-SAUSAGE AND SAGE DRESSING
Provided by Craig Claiborne With Pierre Franey
Categories casseroles, side dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- Cut the untrimmed bread into one-inch cubes. There should be about 21 cups.
- Heat the oil in a skillet and add the sausage patties. Cook, turning the pieces often, about eight minutes or until cooked through and browned on both sides. Remove the patties and pour off almost all the fat from the skillet. Cut the patties into bite-size pieces.
- Heat the skillet and add the onion and celery. Cook, stirring, about three minutes, then add the apples. Cook, stirring, about three minutes longer. Stir in the sage.
- To a large bowl, add the cubed bread, sausage pieces, the apple and sage mixture, the beaten eggs, chicken broth, salt and pepper to taste. Blend well, tossing gently to moisten without making the mixture mushy.
- Use two tablespoons of the butter to grease a pan measuring about 18 by 12 by 2 1/2 inches. Pour the dressing into the pan and smooth it over. Dot with the remaining four tablespoons of butter. Place in the oven and bake one hour.
Nutrition Facts : @context http, Calories 376, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 17 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 817 milligrams, Sugar 6 grams, TransFat 0 grams
CLASSIC SAGE AND SAUSAGE STUFFING
Steps:
- 1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F 2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. 3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. 4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve. Printed from http://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html
More about "classic sage and sausage dressing recipes"
RECIPES | PENZEYS
From penzeys.com
CLASSIC SAGE AND SAUSAGE STUFFING RECIPE - EASY RECIPES
From recipegoulash.cc
SAUSAGE AND SAGE STUFFING RECIPE - REAL SIMPLE
From realsimple.com
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
From pinterest.com
SAUSAGE, CRANBERRY AND APPLE STUFFING - RECIPES | JONES DAIRY FARM
From jonesdairyfarm.com
RECIPE: SMOKED SAUSAGE CORNBREAD STUFFING - TINYBEANS
From tinybeans.com
TOP 43 SAGE SAUSAGE DRESSING RECIPE TRADITIONAL RECIPES
From tidak.churchrez.org
CLASSIC SAUSAGE STUFFING | THE MODERN PROPER
From themodernproper.com
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
From recipegoulash.cc
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
From bigoven.com
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
From pinterest.com
TOP 45 CLASSIC SAGE AND SAUSAGE STUFFING RECIPES
From schoenfeld.vhfdental.com
TOP 42 CLASSIC SAGE AND SAUSAGE STUFFING - HOTRECIPESFREE.COM
From hotrecipesfree.com
TOP 49 CLASSIC SAGE AND SAUSAGE STUFFING RECIPES
From green.qualitypoolsboulder.com
CLASSIC SAGE AND SAUSAGE STUFFING CAMPSGIVING RECIPE
From scoutshop.org
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
From getrecipecart.com
TOP 50 CLASSIC SAGE AND SAUSAGE STUFFING RECIPES
From istimewa.dixiesewing.com
CLASSIC TURKEY SAUSAGE STUFFING - TODAY'S PARENT
From shindolifecodes.qc.to
TOP 48 SAGE PORK SAUSAGE STUFFING RECIPE RECIPES
From pardue.alfa145.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love