SOURDOUGH AND SAUSAGE STUFFING
Steps:
- Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
- Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
- Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
- Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.
SAUSAGE AND KALE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes.
- Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the kale and cook, stirring, until just softened, about 3 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and the sausage mixture; stir to combine. Fold in the provolone. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
SOURDOUGH STUFFING WITH KALE AND DATES
This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley. Turkey sausage, kale and sliced chiles are also tossed into the mix. As Ms. Goin explained, "There is no egg and no real attempt to emulsify it like your mom's stuffing - it's loose, laid-back and doing its own thing, California-style."
Provided by Jeff Gordinier
Categories dinner, stuffing and dressing, side dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Cut the crust off the bread and tear remaining loaf into 1-inch croutons. Place torn bread on a rimmed baking sheet and drizzle with 4 tablespoons olive oil, squeezing and tossing bread with your hands to help it absorb the oil. Transfer to oven and toast, tossing once or twice, until croutons are golden brown and crispy on the outside but still a little soft and tender inside, 12 to 15 minutes. When croutons have cooled, place them in a large bowl.
- Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and crumble sausage into pan. Sauté, breaking up sausage with a wooden spoon, until browned and just cooked through, 5 to 7 minutes. Transfer sausage to the bowl with the croutons using a slotted spoon.
- Return the pot to medium heat and add 2 more tablespoons olive oil, the onions, the rosemary sprig, the thyme and the chile. Season with 1/2 teaspoon salt and a few grinds of black pepper. Continue cooking another 3 to 4 minutes, stirring often, until onion is soft and starting to color slightly.
- Add half the kale and the remaining 2 tablespoons olive oil to the pan. Use tongs to turn the greens to coat them in oil and help them wilt and cook down. When there is room in the pan (from the greens wilting), add the rest of the kale and season with another 1/2 teaspoon salt and a few grinds of pepper. As soon as all the kale has wilted, transfer mixture to the bowl with the croutons and sausage. Remove rosemary. Add dates and stir well to combine.
- Return pot to stove over high heat and carefully pour in sherry. Boil until sherry is reduced by three-quarters, then add stock. Boil until mixture is reduced by half, then swirl in butter until melted.
- Pour hot liquid over crouton-kale mixture. Add almonds and toss well to combine; using tongs or your hands, squeeze and massage the stuffing to integrate the flavors and make sure bread has really soaked in all the liquid.
- Transfer stuffing to a ceramic baking dish or casserole. Cover and bake 15 minutes in the 400-degree oven. Uncover and bake 10 to 15 more minutes, or until top is golden and crisp.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 25 grams, Carbohydrate 55 grams, Fat 36 grams, Fiber 7 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 796 milligrams, Sugar 15 grams, TransFat 0 grams
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
- Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
- Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
More about "sourdough stuffing with sausage red onion and kale recipes"
SAUSAGE & KALE SOURDOUGH STUFFING RECIPE | LAND O’LAKES
From landolakes.com
Servings 8Calories 460 per servingCategory Kale, Stuffing, Side Dish, Vegetable
- Toss bread cubes with melted butter in bowl. Spread onto 15x10x1-inch baking pan. Bake 15 minutes or until bread is golden brown. Set aside.
- Crumble Italian sausage into 12-inch skillet; cook over medium-high heat 3-5 minutes or until browned and cooked through. Remove from skillet, leaving drippings.
- Add leeks, kale and garlic to pan drippings; season with salt and pepper, if desired. Cook 5-7 minutes or until kale is wilted. Stir in cooked sausage.
SOURDOUGH STUFFING RECIPE WITH ROASTED RED ONION, KALE, …
From simplifylivelove.com
Cuisine AmericanTotal Time 2 hrs 10 minsCategory Recipes And CookingCalories 336 per serving
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE …
From foodandwine.com
5/5 (1)Total Time 2 hrs 20 minsOccupation Culinary Director at Large, Food & Wine
SOURDOUGH SAUSAGE STUFFING RECIPE - TASTING TABLE
From tastingtable.com
SOURDOUGH STUFFING RECIPE - FARMHOUSE ON BOONE
From farmhouseonboone.com
SAUSAGE AND SOURDOUGH BREAD STUFFING RECIPE | MYRECIPES
From myrecipes.com
RECIPE: SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND …
From cbsnews.com
Estimated Reading Time 1 min
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE
From punchfork.com
THANKSGIVING STUFFING RECIPES WITH KALE, DATES, AND SAUSAGE
From food52.com
CLASSIC SOURDOUGH STUFFING WITH SAUSAGE - AMBERS KITCHEN COOKS
From amberskitchencooks.com
BEST-EVER SOURDOUGH STUFFING WITH SAUSAGE & MUSHROOMS
From playswellwithbutter.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE - YAHOO
From yahoo.com
SOURDOUGH STUFFING WITH KALE, DATES & SAUSAGE | PUNCHFORK
From punchfork.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE RECIPE - EAT …
From eatyourbooks.com
KALE AND CARAMELIZED ONION STUFFING – SMITTEN KITCHEN
From smittenkitchen.com
‘SOURDOUGH STUFFING WITH SAUSAGE, RED ONION & KALE’
From aroundannastable.com
SOURDOUGH STUFFING WITH SAUSAGE, RED ONION AND KALE RECIPE
From pinterest.com
MY FAMOUS SOURDOUGH SAUSAGE STUFFING - THE EMERALD PALATE
From emeraldpalate.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