Best Baked Sausage Stovies Recipes

CLASSIC SAUSAGE STUFFING

Classic Sausage Stuffing image

Provided by Food Network Kitchen

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, plus more for the dish
1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups stale 1/2-inch country white bread cubes (about 2 pounds)

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.

STOVIES

Stovies image

Make and share this Stovies recipe from Food.com.

Provided by Len Watson

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs of 'old' potatoes
4 ounces beef drippings
1 large onion
1 (15 ounce) can of chopped corned beef
2 -3 tablespoons water
1 beef stock cube
gravy
salt, and brown (to season)

Steps:

Melt the dripping and fry the onions in a large pan until translucent.
Peel and slice the potatoes (about 1/4" thick).
Rinse the starch out of the potatoes before adding to the pot.
Dissolve the stock cube in the water and add to the pan.
Cover and cook the potatoes on a medium heat for approx 40-45 minutes.
Stir occasionally.
When the potatoes are soft, add the corned beef and stir vigorously until the potatoes break up.
Add gravy salt (Burdalls) to brown and season.
Serve with oatcakes.

Nutrition Facts : Calories 798.8, Fat 48.5, SaturatedFat 19.6, Cholesterol 132.8, Sodium 1533.9, Carbohydrate 64, Fiber 8, Sugar 4.4, Protein 26.7

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