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.
BRIOCHE-PEAR STUFFING WITH ITALIAN SAUSAGE AND ALMONDS
Provided by Food Network Kitchen
Time 1h25m
Number Of Ingredients 13
Steps:
- Chop the brioche bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared pears, sausage and almonds.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES
Provided by Kelsey Nixon
Time 1h25m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
- In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish.
- Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.
SOUTH BEACH TURKEY SAUSAGE AND PEAR STUFFING
This recipe is from The South Beach Diet Parties & Holidays Cookbook. My sister and I both have health problems and are looking for alternatives to traditional overwhelmingly heavy holiday dishes so that we can enjoy our family feasts with fewer worries. We haven't fixed it yet, but will edit this when we do! The book says that using a dense multi grain bread makes it even more nutritious if you want, and that you can substitute Bartlett or Anjou Pears for the Bosc.
Provided by ohbother
Categories Thanksgiving
Time 1h5m
Yield 12 cups, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Lightly oil with olive oil a 9 x 13 inch baking dish.
- Place bread cubes in a large bowl.
- Remove sausage from casings and break into 1/2-inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, around 3 minutes. Transfer to bowl with bread cubes.
- Return the skillet to the heat. Add 2 Tbsp of broth, and using a wooden spook, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook about 2 minutes more.
- Transfer vegetable mixture to the bowl with bread and sausage. Add the beaten egg and stir to combine ingredients. Add remaining broth, parsley, salt, and pepper; mix well.
- Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.
Nutrition Facts : Calories 45.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 18.7, Sodium 207.8, Carbohydrate 2.8, Fiber 0.6, Sugar 1.6, Protein 3.3
SAUSAGE, PEAR AND PARSNIP STUFFING
Categories Egg Side Bake Thanksgiving Stuffing/Dressing Pear Sausage Leek Parsnip Fall Sage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place bread cubes on large rimmed baking sheet. Toast in oven until just beginning to color, about 10 minutes. Cool on sheet. Transfer to large bowl. Maintain oven temperature. Steam parsnips over boiling water until tender, about 4 minutes.
- Sauté sausage in heavy large pot set over medium-high heat until brown and cooked through, breaking into small pieces with back of spoon, about 7 minutes. Transfer sausage to strainer set over bowl. Add enough melted butter to sausage drippings to measure 6 tablespoons; add to pot. Heat over medium-low heat. Add leeks, dried pears, sage, nutmeg and parsnips to pot and sauté until leeks are tender but not brown, about 10 minutes. Transfer to medium bowl; stir in sausage.
- Heat 2 tablespoons melted butter in same pot over medium-high heat. Add fresh pears and sauté until golden brown, about 15 minutes. Transfer to bowl with parsnip mixture. Add 1 cup broth to same pot and boil until reduced almost to glaze, scraping up browned bits, about 5 minutes. Add to parsnip mixture. (Can be prepared 1 day ahead. Cover bread and parsnip mixture separately. Store bread at room temperature. Refrigerate parsnip mixture.) Add parsnip mixture to bread. Season with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
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SAUSAGE AND PEAR STUFFING RECIPE - AMANDA WILENS
From amandawilens.com
Ratings 2Servings 8Cuisine AmericanCategory Side Dish
- Preheat oven to 250°F. On a lipped baking sheet, evenly spread out pieces of bread. Bake for about 1 hour or until dried out. Remove from oven and place in a large glass or metal bowl.
- In a large skillet over medium heat, melt butter. Add garlic and onion and cook for 1 to 2 minutes until fragrant. Add sausage and stir occasionally until cooked through. Add leeks and herbs; cook until leeks soften, about 7 to 9 minutes. Add pears, salt and pepper. Stir for about 2 to 4 minutes; pears shouldn't break down. Toss pear mixture into bowl of bread and add 1 cup chicken broth. Stir and let cool.
- In a separate mixing bowl, whisk remaining 1½ cups chicken broth with eggs. Add to bread mixture and stir until fully combined. Pour into prepared baking dish and cover with aluminum foil.
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4.9/5 (14)Total Time 1 hr 30 minsCategory SideCalories 639 per serving
- Heat oven to 275°F. Distribute challah bread cubes in one layer over 2 baking sheets. Bake for 25-35 minutes (stirring after 15 minutes), or until lightly browned and crunchy. Transfer to a large bowl.
- Meanwhile, heat a skillet over medium-high heat with 1 tablespoon olive oil. Add sausage, breaking apart with a spoon. Cook for 5 to 7 minutes, until browned. Reduce heat to medium.
- Stir in onions and garlic; cook for 5 minutes. Add pears and cook for 2 minutes. Stir in stock, scraping the bottom of the pan to release brown bits. Mix in pecans, thyme, sage, salt and pepper. Turn off heat and stir in cream.
- Pour mixture into a bowl with challah bread, stir until well combined. Transfer to an 11 x 7 x 2-inch casserole dish, pressing down a bit with a spatula. Place dish on a large sheet pan. Cover dish with aluminum foil and transfer sheet pan to the oven. Bake for 20 minutes. Uncover and bake another 5 minutes. Serve warm.
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