HOMEMADE STUFFING WITH SAUSAGE RECIPES

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SAUSAGE AND HERB STUFFING RECIPE | INA GARTEN | FOOD NET…



Sausage and Herb Stuffing Recipe | Ina Garten | Food Net… image

Ina Garten's Sausage and Herb Stuffing recipe from Barefoot Contessa on Food Network is a fan-favorite side. A mix of spicy Italian sausage, apples and dried cranberries creates the perfect balance of sweet and savory makes it perfect for Thanksgiving or your next holiday meal.

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 22 minutes

Prep Time 25 minutes

Cook Time 57 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Steps:

  • Preheat the oven to 300 degrees F.
  • Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
  • Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
  • In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
  • Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

HOMEMADE STUFFING (“SIMPLE IS BEST” DRESSING) RECIPE ...



Homemade Stuffing (“Simple Is Best” Dressing) Recipe ... image

Easy homemade stuffing recipe with country bread and Thanksgiving-classic herbs. Make this traditional stuffing recipe a Thanksgiving tradition every year.

Provided by Victoria Granof

Total Time 3 hours

Cook Time 20 minutes

Yield 8–10 servings

Number Of Ingredients 12

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups (¼" slices) celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

Steps:

  • Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
  • Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.
  • Preheat oven to 350°F. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.
  • Uncover dressing and continue to bake until set and top is golden brown and crisp, 40–45 minutes longer (if chilled, add 10–15 minutes for a total time of 1 hour 30 minutes–1 hour 40 minutes).

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