HOMEMADE SAGE AND ONION STUFFING WITH SAUSAGE MEAT
It's so easy to make your own homemade sage and onion stuffing for your chicken or turkey. And you can even pimp it up by mixing in some good quality pork sausage meat. It takes only minutes to make and tastes WAY better than the boxes of stuffing that you buy in the supermarket.
Provided by Veronica
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Tear the bread into pieces and whizz around in a food processor until it forms breadcrumbs. Transfer to a mixing bowl. See note 1.
- Chop the onion in a food processor until it is very finely chopped (approximately the size of rice grains). Add to the breadcrumbs in the mixing bowl. See note 1.
- Slit the skins of the sausages and remove the meat. Add to the mixing bowl.
- Add the dried sage and parsley to the mixing bowl. See note 2.
- Mix thoughly to combine all the ingredients together.
- Use half of the mixture to stuff one chicken before roasting. Form the remainder into balls and freeze for later use. See note 3.
Nutrition Facts : Calories 101 kcal, Carbohydrate 3.1 g, Protein 4.7 g, Fat 7.6 g, SaturatedFat 2.5 g, Cholesterol 20 mg, Sodium 211 mg, Fiber 0.3 g, Sugar 0.5 g, ServingSize 1 serving
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
Steps:
- Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 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 temperature to 350°F (180°C).
- In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
- Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
- Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.
Nutrition Facts : Calories 473 kcal, Carbohydrate 47 g, Cholesterol 99 mg, Fiber 3 g, Protein 21 g, SaturatedFat 9 g, Sodium 1131 mg, Sugar 6 g, Fat 23 g, ServingSize Serves 10 to 14, UnsaturatedFat 0 g
SAUSAGE AND SAGE UN-STUFFING
This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
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.
SAUSAGE AND HERB STUFFING
Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network features spicy Italian sausage, apples and dried cranberries.
Provided by Ina Garten
Categories side-dish
Time 1h22m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
- In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
- Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
SAUSAGE, SAGE & ONION STUFFING
A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein
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