Sausage Stuffing

Recipe courtesy of jennypenny*

Bell Seasoning (yellow box w/ turkey on it)

Chicken stock

Onions

Celery

Sliced bread

sausage (All Natural Pork Sausage, Roll, 12 oz)

(1 Sausage roll per loaf of bread)

Cube the bread.

Brown the sausage (chop) and then move to other pan.

Remove some of the grease.

Cook the onions and celery until firm, in remaining grease.

Mix Sausage, onion and celery together.

Add cubed bread to the sausage mix.

Add Bell Seasoning and chicken stock to taste and moistness.

Then Bake.

Turkey Sausage and Chestnut Stuffing

Recipe courtesy of N&V0514

• 1 medium green apple, cored and diced into 1-inch cubes 
• 1 medium red apple, cored and diced into 1-inch cubes 
• 1 medium onion, diced into 1/2-inch cubes 
• 2 tablespoons extra-virgin olive oil 
• 1 tablespoon unsalted butter, plus 2 tablespoons cubed 
• 1/4 cup dry white wine 
• 1 (6-ounce) bag dried cranberries 
• 1/2 tablespoon salt 
• 1 teaspoon freshly ground black pepper 
• 1 pound sweet Italian turkey sausage, meat removed from casing 
• 8 ounce jar steamed whole chestnuts, roughly chopped (I left this out last year and it was fine)
• 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes 
• Pinch red pepper flakes 
• 1 cup canned chicken stock 
• 1 cup freshly grated Parmesan

Preheat oven to 400 degrees F.

In a medium sauté pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.

In a large sauté pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts (optional), the cornbread and red pepper flakes. Combine all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour. 

Traditional Herbed Bread Stuffing with Pine Nuts

Recipe courtesy of Natalie042205

• 10 cups (1-inch) cubes crusty country-style bread (1 lb) 
• 2 medium onions, chopped
• 3 celery ribs, thinly sliced crosswise
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh sage, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 stick unsalted butter
• 1 1/2 cups chicken broth
• 1/2 cup water
• 1 large egg
• Salt and Pepper to taste
• 1/2 cup of pine nuts

Preheat oven to 325°F.

Lightly grease a 9x9 baking dish.

Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then let cool slightly.

As the stuffing mix cools, whisk egg in bowl until well beaten. Fold egg into stuffing mix, only to incorporate it.

Spoon stuffing into baking dish. Layer the top with the Pine Nuts. You can use more or less than 1/2 cup, depending on how many you'd like. I usually like to just cover the top with a thin layer.

Bake at 325°F until stuffing is golden brown on top, about 30 minutes.

Remove from oven and let rest until ready to serve. If it is going to more than 15 minutes, cover with aluminum foil and set on top of the range.

Sausage Stuffing

Recipe courtesy of wrysmyguy

• 1 lb. sweet Italian sausage, casings removed
• 1/2 cup butter (1 stick)
• 3 cups onion, chopped
• 2 cups celery, chopped
• 1 tablespoon fresh sage, chopped
• 2 tablespoons fresh parsley, chopped
• 6 cups croutons
• 1/2 teaspoon ground allspice
• 1/4 cup maple syrup
• 2 cups dried cherries
• 1 cup pecans, toasted and chopped
• 2 cups chicken stock, plus extra as needed
• 2 tablespoons fresh thyme, chopped
• Salt and pepper

Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.

Preheat oven to 350 degrees.

Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and sauté until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.

In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.

Sausage Stuffing

Recipe courtesy of suz&mark

***Can also be made without sausage and is just as good!

1 pound Bob Evans Savory Sage or Original recipe sausage roll
1 large onion, diced
3 stalks celery, diced
1 (14 oz) package cubed stuffing
1 tsp poultry seasoning
2 1/2 cups chicken broth
1/2 melted butter

In a large skillet over medium heat, crumble sausage.
Add onion and celery and cook, stirring occasionally until sausage is brown.  In a 9x13 casserole dish, place cubed stuffing.  Add sausage mixture.  Sprinkle with poultry seasoning.  Pour broth and butter over the top and toss to combine.  Cover.  Bake at 350 degrees for 45 mins.

Serves 8

Sausage, Apple and Chestnut Stuffing

Recipe courtesy of LeighAnn&Vinny

• 1 lb sourdough bread or course country white bread, crusts trimmed, cut into 1/2 inch cubes
• 3/4 lb bulk pork sausage
• 1/4 cup butter, plus extra for greasing
• 1 large yellow onion, chopped
• 3 large celery stalks, chopped
• 2 large tart apples such as pippin or Granny Smith, peeled, quartered, cored and chopped
• 3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
• 3/4 cup chicken stock
• 1 lb fresh chestnuts roasted and peeled then coarsely chopped (You may substitute about 10 oz of vacuum-packed steamed chestnuts which have already been peeled). 
• 1/2 cup chopped fresh flat-leaf (Italian) parsley
• Salt and freshly ground pepper
• 2 eggs, well beaten

- Preheat the oven to 400

- Place the bread cubes in a large baking pan. Bake, stirring often, until lightly golden approx 12 minutes. Transfer the bread to a large bowl.

- In a large frying pan over medium-high heat, cook the sausage crumbling with a fork, until browned, about 10 minutes. Transfer to the bowl with the bread.

- Add the butter to the drippings in the pan, reduce the heat to medium, and melt the butter.

- Add the onion and celery and sauté until tender, about 8 minutes.

- Add the apples and thyme and sauté for 1 1/2 minutes. Add to the bread.

- Add the stock to the frying pan and bring to a boil, scraping up any browned bits. Add to the bread.

- Mix in the chestnuts and parsley, and season with salt and pepper to taste.

- Mix in the eggs.

To bake the stuffing in a turkey, fill the cavities with the stuffing and truss; increase the roasting time of the turkey by 30 minutes. Butter a baking dish large enough to hold the remaining stuffing and spoon the stuffing into it; cover with aluminum foil. Bake alongside the turkey for 30 minutes. Uncover and bake until the top is crisp, about 30 minutes longer.

To bake all the stuffing in a baking dish, preheat the oven to 325. Grease a 13x9x2 baking dish and spoon the stuffing into it; cover with foil. Bake for 30 minutes. Uncover and bake until the top is crisp, about 30 minutes longer.

Makes about 12 cups (5 lbs) stuffing, enough for a 16-lb turkey. Serves 8 - 10

Grandma’s Turkey Stuffing

Recipe courtesy of Krissi105

• 3 loaves of Italian semolina bread 
• ½ pound chicken liver 
• 4 stalks of celery 
• 4 onions 
• 2 sticks of butter 
• 2 eggs, beaten 
• 2 tsp. Poultry seasoning 
• 2 tsp. Curry 
• 1 tsp. Sage 
• salt and pepper to taste 

Chop celery and onions.  Puree liver in a small electric chopper.  Cook celery and onions in butter until tender.  Add pureed liver to onions and celery and cook until liver is done.  Soak bread in water and squeeze out excess water and break into pieces.  Cool onion/celery mixture.   Mix together bread, onion mixture, eggs and seasoning.

Chestnut Stuffing

Recipe courtesy of ilovedave

Serves 10 to 12

You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to 1 day more. 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350° for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)

1 ½ pounds fresh chestnuts (4 cups) , scored with an X

3/4 cup unsalted butter (1 1/2 sticks)

4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)

1 bunch celery, cut into 1/4-inch dice (about 4 cups)

3 tablespoons finely chopped fresh sage

5 cups homemade or low-sodium store-bought chicken stock

1 tablespoon coarse salt

3 cups coarsely chopped fresh flat-leaf parsley

Freshly ground pepper

1. Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.

2. Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.

3. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.

4. Transfer onion mixture to a large bowl. Add remaining 41/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350° for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Awesome Sausage, Apple and Cranberry Stuffing

Recipe courtesy of knittygrl

INGREDIENTS

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 Golden Delicious apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped (I omitted this and it was still great)
• 3/4 cup turkey stock (I used chicken broth and it was still great)
• 4 tablespoons unsalted butter, melted

DIRECTIONS

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

*I did not spoon this into the turkey.  Instead I put it in a Round Casserole Dish and bake uncovered at 350 degrees for 40 minutes.