Best Whole Wheat Stuffing With Turkey Sausage Recipes

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

Time 1h

Number Of Ingredients 15

Ingredients

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

MIXED-GRAIN STUFFING

Mixed-Grain Stuffing image

Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h40m

Yield Makes 8 cups

Number Of Ingredients 16

Ingredients

1 1/2 cups wheatberries or spelt (10 ounces)
1/3 cup extra-virgin olive oil
1 medium yellow onion, minced (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
10 ounces cremini or white button mushrooms, coarsely chopped (3 cups)
7 ounces shiitake mushrooms, stemmed and coarsely chopped (3 1/2 cups)
2 cups vegetable broth
Pinch of saffron
3/4 cup millet
1 cup golden raisins, coarsely chopped
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon finely grated orange zest (preferably blood orange), plus 2 tablespoons fresh juice
1 cup packed coarsely chopped flat-leaf parsley leaves

Steps:

Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.

CLASSIC STUFFING

Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.