Joanies Sausage Bread Stuffing Recipes
RYE BREAD STUFFING
The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday. Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower. In this combination the flavor is not too strong, just enough that friends and family recognize it as something extra special you've done with your dressing. We've also been successful making this recipe gluten free by using gluten free white bread, broth and the regular flavor of Jimmy Dean Sausage.
Provided by Tinkerbell
Categories Pork
Time 1h40m
Yield 11 cups of stuffing, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Toss bread cubes in a large bowl.
- In a skillet, cook and crumble sausage just until cooked thru.
- Remove to paper towels to drain.
- To same skillet, add onion, apples, celery, garlic and butter.
- Saute until apples and vegetables are tender.
- Add both the onion mixture and sausage to bread.
- Add nuts (if desired), seasonings and enough broth to moisten.
- Cover and refrigerate til ready to bake.
- Stuff turkey just before baking.
- Bake any additional stuffing separately in a greased 2 quart casserole dish.
- Or bake all stuffing separately in a greased 13x9x2 baking dish.
- To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4
SAUSAGE, CHEESE, BREAD STUFFING
This recipe from Margaret and Rudy Bistrovich would be great any time of year but especially at Thanksgiving or Christmas. She says "A lot of the quantities depend on the size of the turkey and amount of stuffing you're making. These measurements were for a 18 lb. turkey. You can judge for bigger turkeys." A note if you are not making it to go into a turkey make sure you bake it first! I would reccomend 45 minutes or so at 400 degrees.
Provided by Kerena
Categories < 60 Mins
Time 1h
Yield 1 pan, 6 serving(s)
Number Of Ingredients 9
Steps:
- Take the sausage out of the casing and brown with garlic and onion.
- Mix it into the rest of the ingredients.
- Add water or chicken broth to make it moist. If you make it outside of the turkey make sure it is very moist. It comes out good like that also.
Nutrition Facts : Calories 782.9, Fat 55.2, SaturatedFat 22, Cholesterol 185.2, Sodium 2641.8, Carbohydrate 22.6, Fiber 1.7, Sugar 3.1, Protein 47
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