Best Sausage Bread Dressing Recipes

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SAUSAGE BREAD DRESSING



Sausage Bread Dressing image

My husband and father go crazy for this dressing. Leftovers are rare but they freeze quite well. To save time, chop the veggies and prepare (but don't bake) the dressing up to two days ahead of time and refrigerate. Add a little baking time since it will be cold. -Bette Votral, Bethlehem, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield about 12 cups.

Number Of Ingredients 15

4 cups seasoned stuffing cubes
1 cup corn bread stuffing mix (about 3 ounces)
1/2 pound bulk Italian sausage
1 large onion, chopped
3 tablespoons butter
1 large tart apple, peeled and chopped
1-1/3 cups sliced fresh shiitake mushrooms (about 4 ounces)
1-1/4 cups sliced fresh mushrooms (about 4 ounces)
1 celery rib, chopped
1/2 cup minced fresh parsley
1 tablespoon fresh sage or 1 teaspoon dried sage leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup pecan halves

Steps:

  • Preheat oven to 325°. In a large bowl, combine stuffing cubes and stuffing mix., In a large skillet, cook sausage and onion over medium heat 4-6 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove from pan with a slotted spoon and add to stuffing mixture., Add butter to same pan. Add apple, mushrooms and celery; cook and stir over medium-high heat until mushrooms are tender. Stir in parsley, sage, salt and pepper. Stir into stuffing mixture. Stir in broth and pecans., Transfer to a greased 3-qt. baking dish. Bake, covered, 30 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 166 calories, Fat 10g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 455mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.

SAUSAGE AND BREAD DRESSING



Sausage and Bread Dressing image

Very good flavor, make sure to brown the sausage meat well, and use exactly the amount of liquid called for in the recipe, the bread can get too moist easily. Use some celery ribs, with leaves, if desired.

Provided by Tuck Burnette

Categories     Chicken

Time 1h

Yield 1 13x9 pan, 6-8 serving(s)

Number Of Ingredients 11

1 (20 ounce) package of italian sweet sausages
2 teaspoons olive oil
water, divided
2 small-medium onions, chopped
4 -5 celery ribs, well-trimmed, sliced
1 teaspoon garlic powder
2 teaspoons crumbled dried sage
salt and fresh pepper
1 cup Chardonnay wine or 1 cup other dry white wine
1 cup chicken broth
1 1/2 lbs loaf white bread, ends discarded, trimmed of crusts, cubed, baked in the oven, at 350 for ten minutes

Steps:

  • Skin sausage. Heat a 12-inch sauté pan with oil, over medium high heat. Crumble in meat. Cook stirring often till a fond develops on the bottom of the pan, the sausage may stick a little. Deglaze with a few tablespoons water.
  • Cook the meat, stirring occasionally, still, over medium-high heat, until it gets quite brown, it may need to be deglazed, a second time. Remove from heat, retrieving sausage with a slotted spoon, reserving rendered fat in pan, there may only be a little, that is okay, it isn't necessary to add more.
  • Put back over medium-high heat. Add onions and celery and sprinkle with salt.
  • Cook until the onion turns a light shade of gold, if the bottom of the pan is dark, deglaze with a few more spoons of water. Make sure to evaporate liquids, then keep sautéing as needed. Stir in the garlic powder, sage, and liberal grinds of black pepper.
  • Stir till fragrant, then add sausage, with drippings, back to pan, add wine and deglaze thoroughly, make sure that liquid gets fully evaporated, the fat will sizzle in the bottom of the pan. Add the chicken broth, bring just to the simmer and remove from heat.
  • Taste the mixture, add salt if nessecary. Stir in the bread. Turn until thoroughly but lightly moistened, more liquid is not required.
  • Put the mixture into an ungreased (or lightly greased), 9x13 or 9x12 inch baking dish and set into the middle level or upper-middle level of a preheated 400 degree oven for 20-25 minutes. Serve immediately.

SAUSAGE BREAD DRESSING



Sausage Bread Dressing image

Make and share this Sausage Bread Dressing recipe from Food.com.

Provided by Therese Crosby

Categories     < 60 Mins

Time 45m

Yield 15 serving(s)

Number Of Ingredients 5

2 boxes chicken stove top stuffing mix
3 teaspoons butter
3 stalks celery, diced
1 medium onion, chopped
1 package mild sausage

Steps:

  • Sautee Butter, celery, and Onion.
  • Fry sausage until done and drain off fat.
  • Cook seasoning mix from stove top stuffing as directed on box.
  • Empty bread crumbs from stuffing mix in large bowl.
  • Add to bread crumbs, cooked sausage, sauteed onions and celery.
  • Stir in Seasoning mix until well mixed, but not mushy.
  • Bake for 25 minutes at 350 degrees or stuff in turkey as desired.

Nutrition Facts : Calories 96.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.9, Sodium 356.6, Carbohydrate 17.3, Fiber 0.8, Sugar 2.7, Protein 3

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