Best Stuffing Sweet And Savory Recipes

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SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING



Sweet and Savory Sausage Cornbread Stuffing image

I have been making this dressing, minus the sausage, for over 30 years. This year I tried it with Jimmy Dean® pork sausage. The whole family just loved it. The sausage just took this dressing to another level of deliciousness. This will now be our family's traditional dressing.

Provided by Yoly

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

Time 45m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
½ cup salted butter
2 cups diced onion
2 cups diced celery
1 (8 ounce) package sliced mushrooms
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon ground black pepper
3 cups crumbled sweet cornbread
3 slices day-old bread, cut into 1-inch cubes
1 cup chicken broth

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
  • Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
  • Transfer stuffing to a 2-quart baking dish.
  • Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 17.8 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 633.2 mg, Sugar 3.9 g

SWEET AND SAVORY ROOT VEGETABLE STUFFING



Sweet and Savory Root Vegetable Stuffing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 18

5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces)
3 tablespoons extra-virgin olive oil
4 medium carrots, peeled and cut into 1/2-inch cubes
3 medium parsnips, peeled and cut into 1/2-inch cubes
2 large leeks, white and pale green parts only, thinly sliced
One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
1 teaspoon ground allspice
Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes
Zest of 1 large lemon
8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups)
3 large eggs, at room temperature, beaten
1 1/4 cups (6 ounces) dried cranberries
1/4 cup frozen apple juice concentrate, thawed
3/4 cup vegetable stock
5 ounces (about 2/3 cup) goat cheese, coarsely crumbled, optional

Steps:

  • Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
  • In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
  • Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
  • In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

STUFFING SWEET AND SAVORY



Stuffing Sweet and Savory image

Sweet and savory, a thanksgiving favorite for everyone who tastes it. Simple, Sweet, and Satisfying. This stuffing is a family recipe that has been passed down for over fifty years. We cannot have stuffing served at any holiday meal unless this one is on the table.

Provided by Cindi in South Flor

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup butter
4 stalks celery, chopped very small (about 1 cup)
1 onion, chopped very small (about 1 cup)
2 (8 ounce) cans chicken broth
1 (14 ounce) bag herb seasoned stuffing mix
3/4 cup honey
3/4 cup dried cranberries
3/4 cup of roasted chopped pecans
1 slightly beaten egg

Steps:

  • Melt the butter in a large pot.
  • Add the celery and onion and cook until soft.
  • Add the chicken broth and bring to a boil.
  • Remove the pot from the heat and pour in the bag of stuffing.
  • Mix well.
  • Add the cranraisins, honey, pecans, and egg and mix lightly.
  • Spoon the stuffing mixture into a 1 1/2-quart casserole dish.
  • Bake at 350°F for 25 minutes or until the stuffing is hot.

Nutrition Facts : Calories 656.7, Fat 28.7, SaturatedFat 11.5, Cholesterol 72.3, Sodium 1350.8, Carbohydrate 91.7, Fiber 4.8, Sugar 42.9, Protein 11.9

DUNKIN DONUTS OLD-FASHIONED CAKE DOUGHNUT SWEET AND SAVORY STUFFING



Dunkin Donuts Old-Fashioned Cake Doughnut Sweet and Savory Stuffing image

Number Of Ingredients 7

6 cups doughnuts, Dunkin Donuts , old-fashioned cake, , chopped
2 cups diced onions
1/2 cup butter
2 cups cranberries
2 teaspoons rosemary
1/2 tablespoon sage
1 cup chicken broth

Steps:

  • Cook onion in butter or margarine over low heat until soft. Add doughnuts, cranberries, rosemary and sage, chicken broth, salt and pepper to taste. Mix gently but thoroughly. Roast Turkey Remove Pilgrim's Pride turkey from Coca-Cola brine. Thoroughly rinse turkey under a slow stream of cool water, rubbing gently to release salt and soda residue, both inside and out. Pat skin and both interior cavities dry. Remove neck and giblets. Begin lightly spooning doughnut stuffing into the neck cavity, then into the body cavity. After the bird has been stuffed, secure the legs to the tail. If the band of skin is not present, tie the legs securely to the tail with string. Twist the wing tips under the back of the turkey so they won't overcook. Roast turkey, breast side down, in a preheated 325 degree F oven for 2 hours. During this time, baste legs and back twice with Coca-Cola. ***A funny little fact about this recipe and others served with it!*** It is reported by sources close to the White House chef at the time, that tensions were created when the White House ordered that Scheib create a special inaugural menu to honor the brand names represented by more than a dozen top GOP and Bush campaign donors. Scheib was reportedly vocal about his unhappiness over having to create dishes that featured such ingredients as Coca-Cola, Dunkin' Doughnuts and Pilgrim's Pride Whole Butter Basted Turkeys.

Nutrition Facts : Nutritional Facts Serves

SWEET AND SAVORY STUFFING



Sweet and Savory Stuffing image

Thanks to bacon, apple and sage, this stuffing bursts with delightful flavors. Make it for the holidays, but you'll be tempted to have it during the week, too! Sharon Ferrante - Mifflintown, PA

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 7 cups.

Number Of Ingredients 9

1/2 pound bacon strips, diced
1/2 cup chopped sweet onion
5 cups unseasoned stuffing cubes
1 large tart apple, finely chopped
2 tablespoons minced fresh parsley
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 to 1-3/4 cups chicken broth

Steps:

  • Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Transfer to a large bowl. Add stuffing cubes, apple, parsley, sage, salt and pepper. Stir in enough broth to reach desired moistness., Transfer to a greased 8-in. square baking dish. Bake, uncovered, 30-35 minutes or until golden brown.

Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 708mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

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