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.
ITALIAN SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
SOUTHWESTERN SAUSAGE STUFFING
A mixture of cornbread and bolillo rolls make up the base of this tasty Jimmy Dean® sausage stuffing. The addition of creamed corn, green chiles, and Mexican spices make this dish an addictively tasty twist on traditional stuffing!
Provided by SunnyDaysNora
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h5m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
- Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
- Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
- Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
- Transfer stuffing mixture to the prepared baking dish. Cover with foil.
- Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.
Nutrition Facts : Calories 179 calories, Carbohydrate 31.3 g, Cholesterol 47.1 mg, Fat 3.8 g, Fiber 2.4 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 763.9 mg, Sugar 4.4 g
SOUTHWESTERN CORNBREAD CUSTARD STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
- Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
- Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.
BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
- Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g
SOUTHWEST STUFFING
Provided by Food Network
Number Of Ingredients 13
Steps:
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SOUTHWESTERN STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Make Cornbread Stuffing, cooking 1 cup corn, 2 cups cubed winter squash and 3 cups chopped roasted poblanos with the onions. Toss in 1/2 cup toasted pumpkin seeds with the bread.
- Cornbread Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.
SOUTHWEST SAUSAGE, VEGGIE AND EGG HASH BROWN SKILLET
Whether you're looking for a hearty morning meal or a southwest spin on breakfast for dinner, this easy, cheesy hash brown egg sausage skillet has you covered! Finished off with a delicious queso topping and fresh cilantro, this is one mouthwatering meal you'll want to make again and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring frequently, until cooked through. Drain sausage on paper towels, and set aside; carefully wipe out skillet.
- Add water, oil, potato blend and seasoning (from kit) to same skillet; stir well. Heat to boiling over medium-high heat, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.
- Increase heat to medium-high. Stir cooked sausage, beans and corn into potato mixture; cook uncovered 1 to 3 minutes, stirring occasionally, until liquid is absorbed and mixture is heated through.
- Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.
- Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with cilantro leaves.
Nutrition Facts : Calories 550, Carbohydrate 27 g, Cholesterol 175 mg, Fat 5, Fiber 4 g, Protein 19 g, SaturatedFat 12 g, ServingSize About 1 1/4 Cups, Sodium 1180 mg, Sugar 5 g, TransFat 0 g
SOUTHWESTERN CORN BREAD STUFFING
Categories Herb Pepper Side Bake Christmas Thanksgiving Stuffing/Dressing Corn Fall Winter Jalapeño Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
- Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
- To bake stuffing in the turkey:
- Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
- To bake all stuffing in pan:
- Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.
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