Best Make Ahead Sausage Stuffing Recipes

Easy Sausage Stuffing (Make Ahead) image

Provided by MommyMakes

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

4 celery ribs
1 white onion
1/2 cup butter
1 lb bulk pork sausage
1 (16 ounce) package crumb seasoned stuffing mix, like pepperidge farms
1/4 teaspoon sage, no more
1 cup chicken broth

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.

Make-Ahead Sausage Stuffing image

Provided by Food Network Kitchen

Categories side-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter
1 pound sweet Italian sausage, casings removed
1 medium onion, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
1 tablespoon dried sage
1 tablespoon dried thyme
Kosher salt and freshly ground black pepper
One stale 1 1/2-pound loaf bread, sliced, cut into 1/2-inch cubes (about 12 cups)
2 cups homemade turkey stock or low-sodium chicken broth
2 large eggs
1/2 cup fresh parsley leaves, chopped

Steps:

Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
Melt 5 tablespoons of the remaining butter in the skillet. Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes. Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat.
Let the bread-sausage mixture cool to room temperature. Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks.
To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts. Whisk the eggs and parsley together in a large bowl. Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss. Add the stock-butter mixture, and toss to combine. Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter. Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour. Uncover and continue to bake until golden brown on top, about 20 minutes more. Serve warm.