SAUSAGE STUFFING (DRESSING) RECIPE - (4/5)
Provided by rhongaut
Number Of Ingredients 10
Steps:
- Cook sausage in large skillet until browned. Remove with slotted spoon and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, sage, marjoram, bread cubes, and parsley in large mixing bowl; blend well. Stir in chicken broth to moisten. Season with salt and pepper. Stuff mixture into turkey and roast according to standard roasting directions. Or spread mixture into greased 9 x 13 x 2" baking dish, dot with butter, cover and bake in 350 F oven for 30 minutes. Uncover and bake 10 minutes more or until golden brown.
TENNESSEE PRIDE TURKEY STUFFING
Make sure to use a good quality sausage, and you will love this recipe. See the notes of my changes, it makes it so much quicker and easier! I never bake this inside the turkey, because I personally prefer it baked separately...both ways are included.
Provided by Megan Stewart
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- 1. Note: I honestly used Pepperidge Farm Stuffing with herb and sage in it instead of the bread crumbs and sage in the original recipe. It was AMAZING! However, the following directions are the original recipe.
- 2. Brown sausage, drain. Cook onion and celery in drippings until tender. Combine sausage, vegetables, sage, marjoram, bread crumbs and parsley in large mixing bowl. Stir in broth to moisten. Season with salt and pepper.
- 3. Stuff into turkey and roast to standard directions, OR dot with butter, cover and bake in greased 9x13 at 350 degrees 30-40 min. Uncover and bake 10 min or until golden brown.
- 4. Note: When I cook it, since I don't use the celery, I cook the onions in with the sausage.
TENNESSEE PRIDE SAUSAGE
My husband is from Tennessee, and now being in California there are things that he really misses. I was going to see if there was a way to get some Tennessee Pride Sausage shipped to us and keep a supply in the freezer but my father-in-law said its just not like it used to be. I came across this recipe with no intension of coming up with a copy to theirs, but just to explore the world of sausage making in general....
Provided by Christie Howell 2000
Categories Pork
Time 25m
Yield 4-6 patties, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and mix well. Store in an air tight container.
- Add 2 tsp of Spice Mix to 1 pound of fresh ground pork. (This whole spice mix is enough for 10 lbs of fresh ground pork).
- NOTE: We wait until early fall when pork shoulders tend to go on sell for the best price and grind our own, then package up and freeze 1 pound packages for future use of a variety of different sausage recipes. I know our local grocery stores carry fresh ground pork just like hamburger. Ask your butcher if you don't see it :).
- Add a couple tablespoons of oil to pan if your sausage is really lean.
- Pat sausage out into 4-6 patties depending on desired size preference.
- Fry on medium heat for about 4 minutes, flip and fry other side for another 3 minutes. Make sure sausage is fully cooked. Time may very depending on how thick you make your patties.
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
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