SAGE SAUSAGE STUFFING RECIPE RECIPES

Name: Sausage, sage & onion stuffing
Cook time: 40 min
Total time: 1 h
Yield: 10
Cuisine: British
Ingredients: 2 onions, sliced; 25g butter; 1 small Bramley apple, peeled, cored and diced; 2 x 400g packs meaty Cumberland sausages, removed from their skins; handful sage, leaves chopped, plus extra for topping; 140g granary breadcrumbs

SAUSAGE, SAGE & ONION STUFFING RECIPE - BBC GOOD FOOD

Sausage, sage & onion stuffing recipe - BBC Good Food image

A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast

Provided by Good Food team

Categories Dinner, Lunch, Side dish

Total Time 1 hours

Cook Time 40 minutes

Yield 10

Number Of Ingredients 6

Ingredients

2 onions, sliced
25g butter
1 small Bramley apple, peeled, cored and diced
2 x 400g packs meaty Cumberland sausages, removed from their skins
handful sage, leaves chopped, plus extra for topping
140g granary breadcrumbs

Steps:

Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Nutrition Facts : Calories 328 calories, FatContent 22 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 16 grams protein

SAGE SAUSAGE STUFFING HOLIDAY RECIPE - JIMMY DEAN® BRAND

Sage Sausage Stuffing Holiday Recipe - Jimmy Dean® Brand image

Nothing brings the family together like our Sage Sausage Stuffing. This combination of fresh vegetables, herbs and our Jimmy Dean® Sage Pork Sausage Roll will make this side dish a holiday staple!

Provided by JIMMYDEAN.COM

Categories Dinner Holidays

Prep Time 30 minutes

Cook Time 50 minutes

Number Of Ingredients 11

Ingredients

Pork Sausage Rolls: Sage
1½ cups chopped celery
onion, chopped
chopped or coarsely grated carrots
garlic, minced
dried rosemary
(10 ounces) frozen spinach, thawed and drained
(8 ounces) fresh mushrooms, sliced
(14 ounces) cubed herb seasoned stuffing mix
chicken broth
egg, lightly beaten

Steps:

Preheat oven to 325°F. Cook sausage, celery, onion, carrots, garlic and rosemary in large stockpot over MEDIUM-HIGH heat for 8 minutes. Add spinach and mushrooms; cook 2-3 minutes longer or until sausage is thoroughly cooked, stirring frequently. Remove from heat.
Add stuffing mix, chicken broth, black pepper and egg; mix just until blended.
Spoon into lightly greased 13 x 9-inch baking dish; cover with foil.
Bake 50 minutes to 1 hour or until thoroughly (160°F).

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APRICOT & SAUSAGE STUFFING - JAMIE OLIVER RECIPES

There’s absolutely nothing wrong with using a packet stuffing, but I promise you won’t regret making your own. This combo is such a good one – the sweetness of the apricots pairs beautifully with the sausage meat.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 250 calories per serving

1. Peel and roughly chop the onions, wash the sage leaves in warm water.
2. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
3. Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
4. Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
5. Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
6. Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.

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APRICOT & SAUSAGE STUFFING | JAMIE OLIVER RECIPES

1. Peel and roughly chop the onions, wash the sage leaves in warm water.
2. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
3. Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
4. Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
5. Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
6. Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.

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SAGE, SAUSAGE AND APPLE DRESSING RECIPE | FOOD NETWORK ...

From foodnetwork.com
Reviews 4.8
Total Time 1 hours 20 minutes
Category side-dish
Cuisine american

Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

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MY MOM'S SAUSAGE & SAGE DRESSING - THE ONLY THANKSGIVING ...

My Mom's Sausage & Sage Dressing is the only one we have ever had on Thanksgiving. It's my Grandma's recipe, and this stuffing is the main reason our family loves the Thanksgiving meal.
From anaffairfromtheheart.com
Reviews 4.7
Total Time 4 hours 30 minutes
Cuisine American
Calories 249 calories per serving

When turkey is cooked, remove stuffing immediately.

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SKILLET SAUSAGE STUFFING RECIPE: HOW TO MAKE IT

To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Side Dishes
Calories 219 calories per serving

In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

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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.
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 22 minutes
Category side-dish
Cuisine american

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.

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SAGE, ONION AND SAUSAGE STUFFING BALLS RECIPE - BBC FOOD

Stuffing makes for a glorious Christmas side dish, this recipe can be made in advance to reduce stress on the big day. Want to make this recipe gluten-free or vegetarian? Check the tips section.
From bbc.co.uk
Reviews 4.8
Cuisine British

Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).

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SAUSAGE & CRANBERRY STUFFING RECIPE | BBC GOOD FOOD

Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Side dish
Cuisine British
Calories 176 calories per serving

To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

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From thecomfortofcooking.com
Reviews 5
Total Time 40 minutes
Category Side Dish

Enjoy!

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SAGE, ONION AND SAUSAGE STUFFING BALLS RECIPE - BBC FOOD

Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).

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SAUSAGE & CRANBERRY STUFFING RECIPE - BBC GOOD FOOD

To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

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This sausagemeat and sage stuffing recipe is perfect for a Christmas turkey. Or just roll it into balls to serve alongside the Christmas dinner.
From bbc.co.uk
Reviews 4.2
Cuisine British

Mix all the ingredients together. Either roll into balls or spread out evenly in a greased ovenproof dish. Bake for 30 minutes or until golden brown all over and cooked through.

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TURKEY BREAST WITH SAUSAGE & APRICOT STUFFING | TURKEY ...

A great alternative to cooking a whole turkey at Christmas, this turkey breast is packed with flavourful stuffing to keep it juicy and delicious.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 174 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool.
3. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together.
4. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey.
5. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper.
6. Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear.
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From epicurious.com
Reviews 3.6

Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.

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From mccormick.com
Cuisine American,
Calories 177 per serving

Bake 20 to 22 minutes or until golden. Cool 5 to 10 minutes in pan on wire rack. Run a knife or spatula around each cup to loosen stuffing muffins. Use a spoon to gently release muffins from the cups. Serve warm.

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SAGE AND SAUSAGE THANKSGIVING STUFFING RECIPE .…

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