Best Sage Sausage Stuffing Recipes

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

SAGE SAUSAGE, APPLE & WALNUT STUFFING/DRESSING

Steps:

• Preheat oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
• Tips: Put the dressing in the oven during the last hour of cooking the turkey
• Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.

APPLE, SAUSAGE, AND PARSNIP STUFFING WITH FRESH SAGE

Steps:

• Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
• Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
• Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
• Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

CLASSIC SAGE AND SAUSAGE STUFFING

Steps:

• 1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F 2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. 3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. 4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve. Printed from http://www.seriouseats.com/recipes/2010/11/classic-sage-and-sausage-stuffing-or-dressing-recipe.html

CHEESY SAUSAGE AND SAGE STUFFING

Steps:

• Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large bowl.
• Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7-10 minutes. Transfer to bowl with bread.
• Place onions, celery, sage, and 2 Tbsp. butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10-12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.
• Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 3 cups cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the center comes out hot, 40-50 minutes .
• Heat broiler. Uncover stuffing and top with remaining cheese. Broil until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.
• Do Ahead
• Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not broiled) 3 hours ahead. Store tightly wrapped at room temperature until ready to broil.

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

Steps:

• Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
• In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
• Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

SAUSAGE AND SAGE UN-STUFFING

Steps:

• Place prunes in a small bowl; add brandy and set aside.
• Melt butter in a large skillet over medium heat until foamy. Add turkey giblets and increase heat to medium-high. Cook, stirring, for 10 seconds; season with salt and pepper. Reduce heat to medium and add garlic, onion, and celery; cook, stirring, until fragrant and translucent, about 5 minutes.
• Drain prunes, reserving brandy, and add to skillet along with chestnuts and sausage; cook, stirring, until sausage is cooked through and well combined. Add reserved brandy to skillet and cook, stirring and scraping up browned bits with a wooden spoon; let cook until liquid has evaporated. Remove from heat and let cool slightly; season sausage mixture with salt.
• In a large bowl, whisk together eggs and cream until well combined. Add bread and sage; toss to coat. Add sausage mixture and stir to combine.
• Prepare a large ice-water bath and set aside. Lightly sprinkle work surface with water; top with two 2 1/2-feet-long pieces of plastic wrap, slightly overlapping one another. Spoon half of the bread mixture onto plastic wrap near one long side. Using clean hands, form bread mixture into a 3-inch-thick log. Fold plastic wrap over the top of the log and roll up in plastic to enclose. Twist ends tightly to enclose, then tie together to create a secure cylinder. Transfer to ice-water bath. Repeat process with a second 2-foot-long piece of plastic wrap and remaining bread mixture. Bread cylinders should be kept in ice-water bath, refrigerated, for 30 minutes.
• Preheat oven to 225 degrees. Fill a large Dutch oven with very hot water. Transfer Dutch oven to oven until water reaches 150 degrees. Place bread cylinders in Dutch oven and cover. Cook until internal temperature of stuffing reaches 140 degrees on an instant-read thermometer, about 1 hour. Meanwhile, prepare a large ice-water bath.
• Remove bread cylinders from Dutch oven and transfer to ice-water bath; let cool 1 hour. Use immediately or transfer to refrigerator until ready to serve, up to overnight.
• To serve, preheat oven to 375 degrees. Slice each bread cylinder into 1 1/2-inch-thick rounds, unwrapping cylinder as you slice.
• Working in batches, heat oil over medium-high heat in a large, ovenproof skillet. Dredge each bread round with flour, shaking off excess, and place in skillet; cook until browned on bottom. Turn, and transfer to oven; continue cooking until opposite side is browned, about 5 minutes more. Transfer stuffing rounds to a paper towel-lined baking sheet to drain. Serve immediately.

FRESH SAGE, APPLE, SAUSAGE & PARSNIP STUFFING

Steps:

• 1. Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
• 2. Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
• 3. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread.
• 4. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing.
• 5. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing.
• 6. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
• 7. Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.) **OR transfer all stuffing to a large, buttered baking dish & proceed as directed.**
• 8. Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

APPLE, SAUSAGE AND SAGE STUFFING

Steps:

• Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and bake on trays in middle of oven until just dry, about 20 minutes. Melt butter and cook the leeks, shallot and celery and apple. Add the sausage and cook until sausage is cooked through. Mix the corn bread cubes with the apples/onion/leek/sausage/celery mixture, parsley and sage, broth, cider, and salt and pepper to taste and toss together. Cool stuffing completely. You can make this a day ahead, cover and chill. Bring stuffing back to room temperature if you are going to stuff it! Or before baking it. In a shallow baking dish bake stuffing in preheated 325° F. oven 50 minutes, uncovering for the last 15 minutes for a crispy top.

CORN BREAD STUFFING WITH SAGE, SUN-DRIED TOMATOES AND SAUSAGE

Steps:

• 1) Heat oven to 350. Cut corn bread into 3/4" cubes and spread on baking sheet. Toast bread, shaking pan periodically, until golden brown on edges, 20 min. Soak dry tomatoes in hot water until soft. Chop coarsely 2)Heat a large skillet over med-high heat and add sausage. Cook, stirring often, until no pink. Using slotted spoon, transfer sausage to bowl & set aside. Pour off all but 1 t. fat from pan 3)Return pan to heat, add onions & cook until translucent, 5 min. Add celery & garlic & cook until celery is soft 6-8 min. 4) Combine sausage, corn bread, pine nuts, tomatoes and sage in large bowl & mix well. Add chicken stock & melted butter and toss to combine. Season to fast with salt and pepper. 5) Transfer stuffing to baking dish and dot with butter. Bake 350 until heated thru and crusty on top. 35 min.

SAGE SAUSAGE AND CIDER STUFFING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Heat a large skillet over medium-high heat. Cook and stir the sausage in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set the sausage aside in a mixing bowl. Melt the butter and olive oil in the skillet over medium heat; stir in the celery and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir the cooked sausage into the onions along with the sage and apples. Continue cooking until the apples are just turning soft, about 5 minutes more. Whisk the chicken soup base and water together in a bowl until dissolved. Add the apple cider; stir in the sausage mixture along with the bread cubes until the bread is moist. Pack the stuffing into the prepared baking dish.
• Bake uncovered in the preheated oven until lightly browned and the edges are crisp, about 30 minutes.

GLUTEN FREE SAUSAGE AND SAGE STUFFING

Steps:

• Fry sliced onion in butter until it's turning golden then add apple diced for 1 min to soften
• Chop off crusts on bread and use mixer to make breadcrumbs
• Add onion mixture to breadcrumbs and chop up slightly to make more chunky mix then add sausagemeat
• Roll into balls or stuff loosely into Turkey neck
• Roast with Turkey fo 30 mins

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

Steps:

• 1. Heat oven to 375°. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and sauté until they begin to soften, about 2 minutes. Add onion and celery, and sauté until onions are translucent, 8 to 10 minutes. Add green pepper, and sauté 1 minute. Combine vegetables and corn-bread mixture. 2. In same skillet, sauté sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with corn-bread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened. 3. Squeeze garlic from skins; mix gently into corn-bread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350° for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.

SLOW COOKER SAGE AND SAUSAGE STUFFING

Steps:

• 1 Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Turn off oven. 2 In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. 3 Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. 4 Grease the inside of a slow cooker with butter. Transfer stuffing to slow cooker and set to low heat. Cook for 5 hours. Keep warm or serve.

MOM'S SAUSAGE & SAGE STUFFING

Steps:

• mix together

SAGE & SAUSAGE STUFFING

Steps:

• Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on).
• Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly.
• In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly.
• In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches.
• Sprinkle herbs over the top, and toss again.
• Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir.
• This is used for stuffing turkey, goose or chicken.
• Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes.
• OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor.
• SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread.
• LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).