Best Stuffing Sausage Strata Recipes

CLASSIC SAUSAGE STUFFING

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.

STUFFING & SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following; stuffing, cheese and sausage mixture. Repeat layers. In a large bowl, whisk eggs, milk and salt until blended. Pour over layers. Refrigerate, covered, overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 1-1-1/4 hours or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

BEST SAUSAGE STUFFING

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

EASY SAUSAGE STRATA

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

SAUSAGE KALE STRATA

Steps:

• Preheat the oven to 425 degrees F.
• Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside.
• Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside.
• Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes.
• In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes.
• Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight.
• Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350 degrees F.
• Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).

SAUSAGE AND CRANBERRY BAKED STUFFING

Steps:

• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
• In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
• Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.