Best Sausage Bramley Stuffing Recipes

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TRADITIONAL SAUSAGE STUFFING RECIPE



Traditional Sausage Stuffing Recipe image

Looking for the best stuffing ever? This from-scratch stuffing is decadent, delicious, can easily be made ahead and is perfect for your Thanksgiving dinner, or any special meal!

Provided by Rachel Farnsworth

Categories     Side Dish     Thanksgiving

Time 1h

Number Of Ingredients 15

1 pound ground sausage
1 white onion (diced)
1 1/2 cups sliced celery
1/4 cup salted butter
1/4 cup all-purpose flour
2 cups low sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream
1 large egg
1 pound stale loaf bakery-style bread* (cubed)
1 cup dried cranberries
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme

Steps:

  • Preheat oven to 425 degrees. Lightly grease a 9x13 pan.
  • Heat a large skillet over medium high heat. Add in ground sausage and cook until browned, about 5 minutes.
  • Add in onion and celery and saute until onions are soft and translucent, about 5 to 7 minutes, and sausage is cooked. Add in butter and allow it to melt.
  • Whisk in flour until all white specks disappear and cook 2 minutes. Pour in the chicken broth, season with salt and pepper, and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside.
  • In a small bowl whisk together the egg and heavy cream. Set aside.
  • In a large mixing bowl mix together the stale diced bread*, dried cranberries, and fresh herbs. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth and sausage mixture over and stir to combine. Immediately transfer it to the prepared 9x13 pan and spread it out in an even layer.
  • Bake at 425 degrees for 30 minutes, until the top starts to brown. Serve hot.

Nutrition Facts : Calories 647 kcal, Carbohydrate 42 g, Protein 18 g, Fat 46 g, SaturatedFat 23 g, Cholesterol 158 mg, Sodium 915 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

EASY SAUSAGE & HERB STUFFING



Easy Sausage & Herb Stuffing image

A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.

Provided by Jennifer Segal

Categories     Holidays

Yield 8-10

Number Of Ingredients 13

8 cups (400g) store-bought unseasoned stuffing cubes
1 stick (½ cup) unsalted butter
1½ cups diced yellow onion (from 1 large or 2 small onions)
1 cup diced celery (from 3 large celery stalks)
4 garlic cloves, finely chopped
1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below
2¾ cups low sodium chicken broth
1 large egg, beaten
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped sage
¼ cup fresh chopped parsley
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
  • Place the stuffing cubes in a large mixing bowl.
  • In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
  • In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
  • Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
  • Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
  • Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you're ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

Nutrition Facts : Calories 467, Fat 28 grams, Carbohydrate 40 grams, Protein 15 grams, SaturatedFat 10 grams, Sugar 5 grams, Fiber 6 grams, Sodium 1,063 mg, Cholesterol 57 mg

SAUSAGE AND HERB STUFFING



Sausage and Herb Stuffing image

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

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

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.

CLASSIC SAUSAGE STUFFING



Classic Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

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.

SAUSAGE STUFFING



Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.

Provided by Elizabeth Ryan

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Yield 6

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup chopped onion
1 ½ cups finely diced celery
¾ cup margarine, melted
8 cups white bread cubes
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Cook sausage. Drain.
  • Melt margarine. Add enough to sausage drippings to make 1 cup.
  • Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
  • Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g

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