BAKING ITALIAN SAUSAGE RECIPES

Name: ITALIAN SAUSAGE STUFFING
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: Canadian
Ingredients: 1 pound(s) (550 g) mild italian sausage, casings removed; 1 cup(s) red onions, chopped; 1 cup(s) celery, chopped; 1 cup(s) olive oil, if needed; 2 1/2 cup(s) button mushrooms, washed and sliced; ground himalayan sea salt, to taste; freshly ground black pepper (i always use mixed peppercorns), to taste and divided; 3 large cloves garlic, pressed; 1 teaspoon(s) dried basil leaves; 1 teaspoon(s) dried rosemary, chopped; 1 teaspoon(s) dried oregano; 1 teaspoon(s) dried thyme leaves; 1/4 teaspoon(s) red pepper flakes, or to taste; 3/4 cup(s) dried cranberries; 6 cup(s) a day old bread such as challah, brioche, or sourdough; 2 large free-run eggs, room temperature; 2 1/4 cup(s) low-sodium chicken broth; 1/4 cup(s) fresh parsley, chopped

ITALIAN SAUSAGE STUFFING | JUST A PINCH RECIPES

ITALIAN SAUSAGE STUFFING | Just A Pinch Recipes image

With a beautiful combination of ingredients, this is a tasty Holiday recipe that everyone will rave about

Provided by Francine Lizotte @ClubFoody

Categories Side Casseroles

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 18

Ingredients

1 pound(s) (550 g) mild italian sausage, casings removed
1 cup(s) red onions, chopped
1 cup(s) celery, chopped
1 cup(s) olive oil, if needed
2 1/2 cup(s) button mushrooms, washed and sliced
ground himalayan sea salt, to taste
freshly ground black pepper (i always use mixed peppercorns), to taste and divided
3 large cloves garlic, pressed
1 teaspoon(s) dried basil leaves
1 teaspoon(s) dried rosemary, chopped
1 teaspoon(s) dried oregano
1 teaspoon(s) dried thyme leaves
1/4 teaspoon(s) red pepper flakes, or to taste
3/4 cup(s) dried cranberries
6 cup(s) a day old bread such as challah, brioche, or sourdough
2 large free-run eggs, room temperature
2 1/4 cup(s) low-sodium chicken broth
1/4 cup(s) fresh parsley, chopped

Steps:

Preheat oven to 375ºF and grease a 9x13 baking dish; set aside.
In a large skillet over medium heat, add sausage and cook until browned, breaking the meat into small pieces, about 6 minutes.
Using a slotted spoon, transfer to a large bowl and set aside.
In the same skillet, add onions and celery; sauté until they start to soften, about 3 minutes – if there’s not enough fat from the sausage, add some olive oil.
Add mushrooms and sprinkle with ground sea salt and freshly ground black pepper; cook for 4 minutes. Add garlic and sauté for 1 minute.
Transfer mixture to the sausage and season with basil, rosemary, oregano, and thyme. Add red chili flakes only if using mild sausage; stir well. Add cranberries and bread pieces; stir to combine.
In a mixing bowl, combine eggs, chicken broth, parsley, salt and pepper; whisk well. Add egg mixture to bread mixture and stir until well blended.
Transfer stuffing mixture to the prepared baking dish, level it out, cover with foil and bake in the preheated oven for 25 minutes.
Remove from the heat and allow to rest for 10 minutes before serving. Makes 8 to 10 servings
To view this recipe on YouTube, click on this link >>>> https://youtu.be/WrfreIBYca8

ITALIAN SAUSAGE STUFFING | JUST A PINCH RECIPES

ITALIAN SAUSAGE STUFFING | Just A Pinch Recipes image

With a beautiful combination of ingredients, this is a tasty Holiday recipe that everyone will rave about

Provided by Francine Lizotte @ClubFoody

Categories Side Casseroles

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 8

Number Of Ingredients 18

Ingredients

1 pound(s) (550 g) mild italian sausage, casings removed
1 cup(s) red onions, chopped
1 cup(s) celery, chopped
1 cup(s) olive oil, if needed
2 1/2 cup(s) button mushrooms, washed and sliced
ground himalayan sea salt, to taste
freshly ground black pepper (i always use mixed peppercorns), to taste and divided
3 large cloves garlic, pressed
1 teaspoon(s) dried basil leaves
1 teaspoon(s) dried rosemary, chopped
1 teaspoon(s) dried oregano
1 teaspoon(s) dried thyme leaves
1/4 teaspoon(s) red pepper flakes, or to taste
3/4 cup(s) dried cranberries
6 cup(s) a day old bread such as challah, brioche, or sourdough
2 large free-run eggs, room temperature
2 1/4 cup(s) low-sodium chicken broth
1/4 cup(s) fresh parsley, chopped

Steps:

Preheat oven to 375ºF and grease a 9x13 baking dish; set aside.
In a large skillet over medium heat, add sausage and cook until browned, breaking the meat into small pieces, about 6 minutes.
Using a slotted spoon, transfer to a large bowl and set aside.
In the same skillet, add onions and celery; sauté until they start to soften, about 3 minutes – if there’s not enough fat from the sausage, add some olive oil.
Add mushrooms and sprinkle with ground sea salt and freshly ground black pepper; cook for 4 minutes. Add garlic and sauté for 1 minute.
Transfer mixture to the sausage and season with basil, rosemary, oregano, and thyme. Add red chili flakes only if using mild sausage; stir well. Add cranberries and bread pieces; stir to combine.
In a mixing bowl, combine eggs, chicken broth, parsley, salt and pepper; whisk well. Add egg mixture to bread mixture and stir until well blended.
Transfer stuffing mixture to the prepared baking dish, level it out, cover with foil and bake in the preheated oven for 25 minutes.
Remove from the heat and allow to rest for 10 minutes before serving. Makes 8 to 10 servings
To view this recipe on YouTube, click on this link >>>> https://youtu.be/WrfreIBYca8

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