Best Skillet Sausage Stuffing Recipes

SKILLET SAUSAGE STUFFING

Skillet Sausage Stuffing image

To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. -Jennifer Lynn Cullen, Taylor, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 pound bulk pork sausage
1-1/4 cups chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1 large garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1 teaspoon rubbed sage
1 package (6 ounces) stuffing mix

Steps:

In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 219 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 756mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS

Skillet Stuffing With Italian Sausage and Wild Mushrooms image

Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.

Provided by Anna Stockwell

Categories Thanksgiving Side Stuffing/Dressing Sage Sausage Mushroom Quick & Easy White Wine Parmesan

Yield 8 servings

Number Of Ingredients 13

Ingredients

2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot or sweet Italian sausage, casings removed
1 medium onion, chopped
8 ounces wild mushrooms, cut into large pieces
2 tablespoons finely chopped sage
1 cup dry white wine
2 large eggs
1 1/4 cups low-sodium chicken broth
1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)
1 tablespoon Dijon mustard
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

SKILLET SAUSAGE AND STUFFING

SKILLET SAUSAGE AND STUFFING image

Yield 4 Servings

Number Of Ingredients 6

Ingredients

1 lb. sweet Italian pork sausage, cut into 1" pieces
1 lb. hot Italian pork sausage, cut into 1" pieces
1 1/4 cups water *
1 medium onion, cut into wedges
1 small green pepper, cut into 2" strips OR red pepper, cut into 2" strips
4 cups Pepperidge Farm® Herb Seasoned Stuffing

Steps:

1. Cook sausage in skillet until browned. Pour off fat. 2. Add water, onion and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until sausage is done. 3. Add stuffing. Mix lightly. Cover and let stand 5 min. TIP: *For moister stuffing, increase water to 1 1/2 cups.