SAUSAGE-HERB DRESSING
To make time for last-minute Thanksgiving essentials, I prep the sausage part of this recipe a day or two ahead of time, then finish the dressing in my slow cooker on the big day. It has stood the test two years running! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, cook and crumble sausage with onion and celery over medium heat until no longer pink, 5-7 minutes; drain. Stir in coffee and seasonings; cook 3 minutes, stirring occasionally., Add broth; bring to a boil. Remove from heat; stir in stuffing cubes. Transfer to a greased 4- or 5-qt. slow cooker., Cook, covered, on low until heated through and edges are lightly browned, 2-2-1/2 hours, stirring once. Sprinkle with parsley.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 919mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
SAUSAGE AND HERB STUFFING
Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.
Provided by Ina Garten
Categories side-dish
Time 1h22m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
- In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
- Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
SAUSAGE AND HERB STUFFING
Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn't have to be made that way. There's nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don't get stuffed. Try this recipe instead of all that bread!
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
- Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.
SALLY'S SAUSAGE AND HERB DRESSING
Categories Thanksgiving
Number Of Ingredients 9
Steps:
- Spread the bread out on a baking sheet and let dry overnight. Alternatively, place the baking sheet in a 350 oven and bake until the bread is dried out, about 10 - 20 minutes. Preheat oven to 350. In a 10" ovenproof braiser or saute pan over medium heat, melt 2 Tbsp of the butter. Add the onion and celery and sute, stirring constantly, until tender and translucent, about 5 minutes. Using slotted spoon, remove onion and celery from pan. Add sausage and brown throughly. Remove sausage from pan, discard grease.
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- Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes until browned and crisp. Transfer to a large bowl.
- Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through.
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