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This recipe will give you your daily protein. It's cooked with vegetables, making the dish heartier. Your friends and family will love your spin on the classic sausage.
Click here for 5 Healthy Holiday Recipes
- 1 Pound lean ground turkey sausage
- 1/4 Cup finely chopped celery
- 1/4 Cup chopped onion
- 2 eggs
- 2 Cups chopped cauliflower, cut into bite-size pieces
- 1/2 Cup chopped summer squash, cut into bite-size pieces
- 1 Teaspoon dried parsley
- 3 Teaspoons dried sage
- 3 Teaspoons dried thyme
- 1 Teaspoon minced garlic
- 1/8 Teaspoon black pepper
- 2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
- 8 ounces fresh mushrooms, sliced
- 1 ½ cups diced onions
- ¾ cup diced or coarsely grated carrots
- 1 ½ cups diced celery
- 3 cloves garlic, minced
- 1 (10 ounce) package frozen spinach, thawed and drained
- 2 teaspoons dried rosemary
- 2 teaspoons poultry seasoning
- 1 teaspoon black pepper
- 1 (15 ounce) package herbed dry bread cubes
- 2 cups chicken broth
- 1 egg, lightly beaten
In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Add mushrooms, onion, carrots, celery and garlic cook 10-12 minutes or until onion is translucent, stirring frequently. Transfer mixture to a large bowl add remaining ingredients and stir well. Pour into a buttered 4-quart casserole.
Stuffing is a versatile side dish
When we think of bread stuffing, we most often think of it as an accompaniment for roast turkey, but stuffing is a versatile side dish that can have its place alongside other entrées as well.
With its savory, Italian-inspired flavors, this sausage stuffing recipe is a good choice to serve with main dishes that are similarly flavored. If you’re serving a holiday dinner, consider it as a side for our Garlic-Herb Crusted Crown Roast of Pork, Standing Rib Roast, or Roast Capon.
For smaller weeknight meals throughout the year, consider making a batch of this sausage stuffing ahead of time and popping half in the freezer right away for another night. Just wrap it tightly in foil, put it in a freezer bag, and it will keep well for about two months. To reheat, defrost overnight in the fridge, then pop into a casserole dish and reheat for 20 to 30 minutes in a 325°F oven.
Then you can serve it alongside main dishes like Oven-Fried Parmesan Pork Chops, or Oven-Roasted Chicken Thighs.
Gourmet stuffing recipes
How to Make Superb Stuffing
Cut up one loaf of wheat bread and 1 and a half loaves of white bread into cubes.
Trim the crust off the bread. You can leave the crust on&helliphowever, I like my stuffing to be consistent through out&hellipboth in texture and looks. So, I trim the dry crusts right off. (Save them to feed the ducks&hellipI&rsquod say to feed the Turkeys&hellipbut it&rsquos too late for the Turkeys! lol Poor Turkey&rsquos!)
TIP: You can make the bread cubes up to a week ahead of time. Store them in an air tight container until ready to use.
Toasting Bread Cube Options
Spread the white and wheat bread cubes in a single layer on large baking sheets. If you have a convection oven preheat it to 275 degrees. If you have a conventional oven preheat to 350°.
In a conventional oven bake for 7-10 minutes until bread cubes toast evenly. You may want to leave them in longer&hellipjust be careful not to burn them.
If using a convection oven leave in the oven for 20-30 minutes until bread cubes are dry and toasted.
Transfer bread cubes into a large bowl.
Cut up 1 cup of chopped onion and&hellip
In a large skillet, cook the sausage over medium heat, stirring and breaking up the lumps until evenly browned.
Add sausage and drippings to bread cubes. Don&rsquot get rid of the sausage drippings&hellipthat&rsquos a whole lot of yum!
In the large skillet add 1/2 cup butter. Uh-huh! A whole stick of Buttah is going in this sausage. (I told you it was the BEST&hellipI didn&rsquot say it was fat-free!)
Over medium heat melt butter. Add onion and celery. Saute until tender and onions are translucent.
Add onions, celery and all that glorious butter in with the bread cubes and sausage. Add 1/3 cup minced parsley.
Add 1 can chicken broth or 2 cups of chicken stock. If you like a dryer stuffing only add one cup of broth.
Add two whole eggs. Why eggs? Eggs are a &ldquobinding&rdquo ingredient. It helps bind all the stuffing ingredients together.
Time to add the herbs!
One of the things I love the most about this stuffing&hellipthe savory flavors from all the herbs! 2 1/2 teaspoons dried sage. 1 1/2 teaspoons dried rosemary, 1/2 teaspoon thyme.
Gently mix all the ingredients together.
Now that you have that big bowl of delicious stuffing made&hellipwhat to do? You have two choices with an optional third.
1. You can Stuff that stuffing into your Turkey. I L.O.V.E. to stuff my Turkey. All the flavorful juices that bake into the stuffing as the Turkey cooks&hellipsublime!
2. You can place all that &ldquostuffin'&rdquo (That&rsquos country for Stuffing!) in your slow cooker on low for 4-5 hours, while that big ol&rsquo bird is cooking. If you own 4 ovens&hellipyou can place it in a greased baking dish and bake for 1 hour at 350° . (I don&rsquot own 4 ovens&hellipI have one&hellipand that bird takes up every inch of it!) So I love to use all four of my Crock Pots at Thanksgiving.
I also use the Reynolds Slow Cooker Liners to make clean-up a breeze! Nobody wants to be cleaning more dishes on Thanksgiving day.
The optional 3rd choice is to stuff and use the slow cooker. This is what I do. I stuff the bird and then place the remaining stuffing in a greased slow cooker and cook for 4-5 hours on low. Once the turkey is ready&hellipI combine the two. It makes the perfect stuffing.
This stuffing is packed full of flavor. It&rsquos not too dry&hellip and it&rsquos not too wet. Like Goldie Locks said&hellip&rdquoIt&rsquos just right!&rdquo Truly the perfect stuffing!
Top it off with a hearty drizzle of gravy &hellip it&rsquos spectacular! Every blissful bite! Like a great big warm hug!
Additional Stuffing Mix-ins&hellip
TIP: If you prefer a &ldquofruity&rdquo sausage you can add 1 Golden Delicious Apple, cored and chopped and 3/4 cup dried cranberries! It&rsquos amazing&helliphowever, the &ldquoMEN&rdquo at our Nest don&rsquot like all that fluff! Just give&rsquoem the manly stuffing!
1 tablespoon Carlini Pure Olive Oil
1 tablespoon Countryside Creamery Unsalted Butter Quarters
1 medium yellow onion, chopped
1 red bell pepper, seeded and chopped
1 cup small diced butternut squash
1 cup chopped baby bella mushrooms
1/4 teaspoon Stonemill Sea Salt Grinder
1 teaspoon Stonemill Peppercorn Grinder
1 tablespoon Stonemill Sage*
1 teaspoon Stonemill Oregano Leaves
16 ounces Appleton Farms Pork Sausage Roll
8 ounces Appleton Farms Premium Sliced Bacon, chopped
1 cup Simply Nature Organic Chicken Cooking Stock*
6 ounces Chef's Cupboard Chicken Stuffing Mix
*These are seasonal items that are only in stores for a limited time and may no longer be available.
The Best Way to Prep Bread for Stuffing
Thanksgiving stuffing is a savory bread pudding, made by soaking bits of bread in an eggy liquid and baking until the center is tender and moist under a crunchy, browned crust. Start with an unsliced loaf of sourdough or Italian bread from the bakery, or if your sourdough starter is still going strong, make a homemade loaf.
While cutting the bread into cubes is a faster way to prep, the better option (in my humble opinion) is to tear the bread. The irregular pieces have more surface area to absorb the seasoned eggs and broth, ensuring each serving is both tender and toasted. Pressed for time? Give this task to family members — especially kids — since there’s truly no wrong way to tear the bread.
This stuffing is at its best when the bread stales before baking. If you’re assembling the stuffing all at once, bake the torn bread in the oven until it’s dry but not yet browned. You can also leave the bread out at room temperature for a day or two until it is dry it’s the perfect way to get a head start on holiday meal prep.
- 8 tablespoons (1 stick) unsalted butter
- 2 medium onions, cut into ¼-inch dice (about 3 cups)
- 6 stalks celery with leaves, cut into ¼-inch dice (about 2½ cups)
- 1 (14-ounce) package seasoned bread stuffing cubes
- ⅓ cup fresh parsley, chopped
- 1 teaspoon celery salt
- 1 teaspoon dried sage, crumbled
- 1 teaspoon dried rosemary, crushed
- ½ teaspoon dried thyme, crumbled
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1¼ cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey
Herb Stuffing with Sausage
- Author: Nicole Washington- Brown Sugar Food Blog
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6 - 8 1 x
Don&rsquot make the same and boring stuffing, make this Herb Stuffing with Italian Sausage and dried cranberries.
- 14 oz . Bag of Herb Stuffing Bread Cubes
- 32 oz . chicken stock
- 2 tbsp . olive oil
- 1 lb. Italian Sausage
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 1 c. dried cranberries
- 2 garlic cloves, minced
- 1 tsp . dried sage
- 1/2 tsp . cayenne pepper
- 1 tsp . paprika
- 3 tbsp . butter, softened
- 1 c. water
- salt and pepper to taste
- Preheat oven to 350 Degrees
- In a large pan, add the olive oil to the pan over medium-high heat. Add the onions and celery to the pan and saute until translucent, about 5 minutes. Add the garlic and cook for another 5 minutes and reduce heat so the garlic doesn&rsquot burn. In a separate skillet, add the Italian sausage and cook over medium-high heat until thoroughly cooked.
- In a large bowl, pour in the stuffing bread cubes and pour the chicken stock over the stuffing and allow to sit for 10 minutes to allow the bread cubes to absorb the chicken stock. Add the sauteed vegetables, Italian sausage, and dried cranberries and mix until all ingredients are evenly incorporated. Add the butter and spices (dried sage, cayenne pepper, paprika, and salt and pepper) and stir once more.
- Pour the stuffing mixture into a casserole dish and pour the cup of water (or chicken stock if you have more) around the edges of the stuffing. Sprinkle the top with pepper and more paprika (if you would like). Bake for 20 to 25 minutes or until golden on the top.
Did you make this recipe?
Share a photo and tag me @brownsugaarfoodblogger. I can't wait to see what you've made!
Lisa Broussard Januska says
I made this a couple of weeks ago, following your recipe nearly to a T. The only exception, was I used JD sage flavored sausage. My hubby was over the moon, saying he thought it was as good, if not better than his dear Mom&rsquos, now that is a real compliment! I have never had bread dressing as we have always been cornbread people down here in Texas, my hubs is an Ohioan. He&rsquos been a saint for the last 16 yrs., putting up with our version of dressing, so as a treat, I am bring your dressing with our tweak, to &ldquomy&rdquo family Thanksgiving, these Texans aren&rsquot gonna know what hit them! They&rsquoll either love it, or love it&hellipHa, Ha, Ha!! But, I&rsquom pretty sure they will love it&hellipit&rsquos that good. Thank you for sharing these ingredients, and not making us feel like we can&rsquot make it our own.
OH my goodness Lisa. Im grinning from ear to ear! I hope your family did indeed enjoy it!
Herbed Sausage Stuffing Low Sodium Low Carb Recipe Meals
You love to eat the stuffing at meals, especially around the holidays but you know it's got a ton of carbs and can be high in sodium. Not this stuffing. You get a generous portion and you can eat a lot of it. Try this out with your next meal and see if you don't love it. And download the recipe at our website to see the actual nutritional content. This recipe might have a lot of cauliflower, but it's delicious and tasty and easy to make. You can eat a big portion and still have lots of room left for other food and drink.
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