Best Quick And Easy Stuffing With Sausage Recipes

EASY SAUSAGE STUFFING

Steps:

• Cook Italian sausage, celery, and onion in a large skillet until meat is no longer pink. Add the garlic and cook for one minute. If needed, drain fat from pan.
• Stir in Italian seasoning, chicken stock and butter.
• Bring mixture to a boil, then stir in stuffing mix. Remove from heat and cover, let stand 5 minutes. Fluff with a fork and serve hot.

EASIEST SAUSAGE STUFFING

Steps:

• Combine sausage, celery, and onion in a skillet over medium heat. Cook, stirring frequently, until sausage is browned and crumbled, 5 to 7 minutes. Transfer cooked mixture to a plate lined with paper towels to soak up excess oil.
• Pour water into a large saucepan and bring to a boil. Stir in butter until melted. Add stuffing mix, cover, and remove from heat. Let stand 5 minutes. Add cooked sausage mixture and stir to combine.

EASY SAUSAGE STUFFING

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring occasionally, until vegetables are tender. Remove vegetables to extra-large bowl.
• Add sausage to same skillet. Cook until no longer pink; drain. Add sausage, sage, salt and pepper to bowl; mix well.
• Stir in bread cubes. Drizzle chicken broth over bread cubes; toss to combine. (Add up to 1/2 cup more broth if moister stuffing is desired.) Spoon into baking dish.
• Cover with foil. Bake 30 minutes; uncover, and bake 10 to 15 minutes or until light golden brown and heated through.

QUICK AND EASY STUFFING WITH SAUSAGE

Steps:

• Follow the directions on the stuffing bag.
• Substitute chix broth for water.
• Before adding liquid, add sausage (cooked and crumbled).
• Add onion, celery, and beaten egg.
• Cook according to directions on bag (Bake at 350°F. for 45 minutes or until hot).

BEST SAUSAGE STUFFING

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.

EASY SAUSAGE STUFFING (MAKE AHEAD)

Steps:

• Prepare a small dice of celery and onion, and saute with butter until soft.
• Remove from pan and reserve. Add crumbled sausage to pan and cook through.
• Drain sausage on paper towels and combine with celery mixture. This can now be refrigerated until you are ready to stuff the turkey.
• When you are ready to stuff the turkey combine celery mixture, sausage, stuffing mix and sage in a large bowl.
• Add chicken broth a little at a time just until stuffing is moist, not mushy or runny.
• Rinse turkey and empty the cavity. Place turkey in roasting pan.
• Fill the body cavity with stuffing mixture. Also fill the cavity at the neck under the skin with stuffing. Pat any additional stuffing between the turkey legs. Prepare turkey as desired.
• To cook in a casserole dish instead of stuffing the turkey, place stuffing mixture in a greased casserole dish and bake according to package directions. If stuffing is drying out dot with butter and add small amounts of broth to moisten.