MOIST TURKEY SAUSAGE STUFFING
With tangy apricots and turkey sausage, this stuffing is a terrific mix of sweet and savory. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook the turkey sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender, breaking sausage into crumbles; drain. Stir in the apricots, parsley, sage, poultry seasoning and pepper; cook 3 minutes longer., Add stock; bring to a boil. Stir in cornbread stuffing; cook and stir until liquid is absorbed. Gently stir in cranberries; heat through.
Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 540mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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. Originally submitted to ThanksgivingRecipe.com.
Provided by Elizabeth Ryan
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Cook sausage. Drain.
- Melt margarine. Add enough to sausage drippings to make 1 cup.
- Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
- Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g
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
ROAST TURKEY WITH SAUSAGE STUFFING
Enjoy a juicy, delicious Roast Turkey with Sausage Stuffing on Thanksgiving. Watch our video to learn how to cook a Roast Turkey with Sausage Stuffing that is sure to please everyone around the Thanksgiving table.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 3h45m
Yield 20 servings
Number Of Ingredients 4
Steps:
- Heat oven to 325°F.
- Brown sausage in skillet; drain, reserving 1/2 cup drippings. Add drippings to large bowl; stir in hot water. Add stuffing mixes and sausage; stir just until stuffing mixes are moistened.
- Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; cover. Refrigerate stuffing until ready to bake.
- Bake turkey 3 to 3-1/4 hours or until internal temperature of thigh is 180ºF and breast and center of stuffing are 165°F, adding dish with remaining stuffing to oven for the last 30 min.
Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 0.6075 g, Sugar 0 g, Protein 32 g
TURKEY WITH SAUSAGE STUFFING
Here's a super way to savor roast turkey and stuffing without having to cook the big holiday bird. The stuffing is hearty, and the meat is juicy and tender. -Aura Lee Johnson, Vermilion, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 10-14 servings.
Number Of Ingredients 13
Steps:
- Place turkey breast side up in a shallow roasting pan. Brush with butter. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170° (cover loosely with foil to prevent overbrowning if necessary)., Meanwhile, in a large skillet over medium heat, cook the sausage, celery and onions until meat is no longer pink; drain. Transfer to a bowl; stir in the bread cubes, pecans, raisins, broth, eggs, salt, sage and pepper., Spoon into a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour., Let turkey stand for 10 minutes before slicing. Serve with stuffing.
Nutrition Facts :
ROASTED TURKEY WITH SAUSAGE APPLE STUFFING
Provided by Food Network
Number Of Ingredients 29
Steps:
- Make sure the turkey is at room temperature when it goes into the oven; otherwise it will take longer to roast Preheat the oven to 475 degrees. Rinse the turkey inside and out and pat dry. Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around. Rub the softened butter over the breast and legs and season with salt and pepper. Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown. Reduce the oven temperature to 375 degrees, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving.
- Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes. Stir in the onion and celery and cook until golden. Add the wine and boil until reduced by half, about 7 minutes. Add the chicken broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour. Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing.
- 3. In a small bowl, mix the water with the flour until smooth. Remove the rack from the roasting pan and spoon off the fat. Set the pan over 2 burners on high heat. Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Whisk in the flour paste and cook until the gravy thickens, then add the port. Strain the gravy into a sauceboat. Carve the turkey and serve with the gravy and Sausage Apple Stuffing.
- Preheat the oven to 425 degrees and generously butter 2 medium baking dishes that are at least 2 inches deep. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes.
- In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer, or until heated through and browned on top. Let cool slightly before serving.
HERB-ROASTED TURKEY WITH CHESTNUT-AND-SAUSAGE STUFFING
The turkey is roasted with parsley and sage leaves tucked under its skin for extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Yield Serves 10 to 12
Number Of Ingredients 6
Steps:
- Preheat oven to 425, with rack in lower third. Rinse turkey inside and out, and pat dry with paper towels. Place on a rack set in a large roasting pan.
- Blend 4 tablespoons butter with 2 teaspoons salt; season with pepper. Loosen skin of turkey at body-cavity end with your fingers; spread mixture under skin all over (reach as far back as possible).
- Gently push 3 parsley sprigs under skin on each side of turkey breast (use a table knife to push them as far as possible, keeping leaves flat). Loosen neck skin; slide a parsley sprig on each side of top of breast. Repeat with sage leaves, placing 4 leaves on each side of breast and 2 leaves on each side of top of breast.
- Rub turkey with remaining 4 tablespoons butter. Sprinkle with 1 teaspoon salt; season with pepper. Loosely stuff body cavity with 4 3/4 cups stuffing, andneck cavity with 1/4 cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body, and secure with toothpicks. Tuck wing tips under wings.
- Roast turkey 30 minutes. Baste turkey; reduce oven temperature to 350. Continue to roast until an instant-read thermometer inserted into thickest part of the thigh (avoiding bone) registers 180, and stuffing registers 165, 2 to 3 hours. (If skin darkens too quickly during roasting, tent with foil.)
- Let turkey rest 20 minutes before carving. Leave juices in roasting pan to make gravy.
TURKEY WITH SAUSAGE-CORNBREAD STUFFING
Complement your bird with this savory stuffing from June Kathrein of Delta, Colorado. "I've made this recipe for many potlucks and church suppers, and everyone raves about it...even those who usually don't like stuffing," says June.
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 12 servings (16 cups stuffing).
Number Of Ingredients 21
Steps:
- In a large bowl, combine the first 5 ingredients. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. Bake at 425° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack. , In a Dutch oven, cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute the celery, onions, mushrooms and red pepper in butter until tender. Stir in the broth, seasonings and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from heat. Cut cornbread into 1/2-in. cubes; fold into sausage mixture. , Just before baking, loosely stuff the turkey. Place remaining stuffing in a greased 13x9-in. baking dish; cover and refrigerate. Remove from the refrigerator 30 minutes before baking., Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4-1/2 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings (cover loosely with foil if turkey browns too quickly). , Bake additional stuffing, covered, for 45-50 minutes or until a thermometer reads 160°. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey with foil and let stand for 20 minutes before removing stuffing and carving.
Nutrition Facts :
TURKEY WITH VEGETABLE SAUSAGE STUFFING
My family is addicted to this stuffing and will have no other! It always turns out deliciously, so your guests are sure to be satisfied. -Alma Winberry, Great Falls, Montana
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 24 servings (12 cups stuffing).
Number Of Ingredients 14
Steps:
- In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender. , Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt., Just before baking, loosely stuff turkey with 4 cups of stuffing. Place remaining stuffing in a 13x9-in. baking dish coated with cooking spray; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. , Place breast side up on a rack in a roasting pan. Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
Nutrition Facts : Calories 317 calories, Fat 10g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 568mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges
More about "turkey with sausage stuffing recipes"
ROASTED TURKEY WITH ITALIAN SAUSAGE STUFFING RECIPE
From foodandwine.com
4/5 Total Time 4 hrs 15 minsAuthor Grace Parisi
- Preheat the oven to 375°. Spread the bread cubes in a large roasting pan and toast for 15 minutes, stirring occasionally, until dry and lightly browned.
- In a large, deep skillet, heat the oil. Add the sausage and cook over moderately high heat, breaking up the meat, until browned and no trace of pink remains, 10 to 12 minutes. Add the chopped onion, celery and garlic and cook until softened, about 6 minutes. Stir in the sage and butter. Scrape the mixture into a large bowl. Add the bread cubes and toss. Stir in 2 cups of the stock and season with salt and pepper.
- Increase the oven temperature to 450° and position a rack in the bottom of the oven. Set the turkey in the large roasting pan fitted with a shallow rack. Spoon 5 cups of the stuffing into the cavity and tie the legs together with kitchen string. Spoon the remaining stuffing into a shallow 2 1/2-quart baking dish. Scatter the quartered onion and the carrots around the turkey and add 1 cup of the turkey stock. Roast the turkey for 30 minutes. Lower the oven temperature to 375°. Roast the turkey for 3 hours longer, covering it loosely with foil as the skin browns and adding 1 cup of water every 45 minutes to prevent the pan from scorching. The turkey is done when an instant-read thermometer inserted into the thickest part of the inner thigh registers 175°. Transfer the turkey to a large cutting board and let it rest for 30 minutes.
- Bake the remaining stuffing in the baking dish for 30 minutes, until the stuffing is heated through and crisp on top.
AMAZING TURKEY STUFFING RECIPE WITH SAUSAGE
From cookswithcocktails.com
3.2/5 (8)Total Time 4 hrs 15 minsCategory Side DishCalories 251 per serving
- Cut up your bread, lay it on a baking tray and bake it at 200 degrees for about 45 mins or until it just starts to dry out.
- Heat a large frying pan to medium heat. Add the oil, chopped celery, and onions and saute until tender. Once they are tender put them into a large bowl.
- Next cook the sausage in the same pan. If it has lots of fat, make sure to drain it or remove most of it with a turkey baster. When fully cooked, add the sausage to the large bowl as well.
- Chop the fresh herbs and add them to the bowl. Add the slightly dried bread cubes and mix it all together. Cover it and put it in the fridge until you are ready to cook your turkey.
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