Best Mashed Potato Sausage Stuffing Recipes

Mashed Potato and Sausage Stuffing image

Provided by Tina Zaccardi

Number Of Ingredients 10

4 large russett potatoes
1 lb italian pork sausage
1 medium yellow onion
2 Tbsp olive oil, extra virgin
1 tsp sage leaves, fresh chopped finely
1 clove garlic - minced
1/2 tsp salt
1/2 tsp fresh ground pepper
2 Tbsp butter
3/4 c chicken or turkey stock

Steps:

1. Peel and cut the potatoes into 1 inch chunks. Boil the potatoes for 10-15 minutes until done. Drain the potatoes and place them in a bowl. Mash the potatoes with 2 tablespoons of butter and the chicken stock. Set aside.
2. Slice the onion in half and then cut into 1/4 inch slices. Saute the onions in the 2 tablespoons of olive oil until translucent, next add the garlic and sage.
3. Remove the sausage from its casing and add to the pan with the onions and galic and cook till the suasage is browned and no longer pink.
4. Add the sausage mixture to the potatoes and mix till combined. Add the salt and pepper. You may add additional salt and pepper to your taste.
5. Place the mixture in a buttered casserole. At this point you may refrigerate overnight or you can place in preheated 350 degree over for 20-30 minutes or until heated through.

Mashed Potato-Sausage Stuffing image

Provided by Food Network Kitchen

Categories side-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/4 sticks (10 tablespoons) unsalted butter, plus more for the pan
3 large russet potatoes (about 2 1/4 pounds), peeled and quartered
Kosher salt
12 ounces day-old country bread, torn into 1/2-inch pieces
8 ounces fresh pork breakfast sausage, casings removed
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 teaspoon poultry seasoning
1 cup low-sodium chicken broth
1 cup half-and-half
2 large eggs

Steps:

Preheat the oven to 375˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
Combine 1 tablespoon butter and the sausage in a large skillet over medium heat. Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer. Remove from the heat and set aside.
Whisk the half-and-half with the eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave. Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter. Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes.