Does anyone have a good (and easy! lol) recipe for sausage stuffing? Dad is feeling a little adventurous this year and wants to try a different type of stuffing and this is what he has decided he wants. At least it is not a repeat of the tur-duc-hen episode from 2 years ago! lol
You can substitute pecans for walnuts if you wish.
1 lb. sausage
2 cups chopped celery
1-1/2 cups chopped onion
1/2 cup butter or margarine
1 (8 oz.) pkg. Pepperidge Farm Herb Seasoned Stuffing Mix
1 (8 oz.) pkg. Pepperidge Farm Cornbread Stuffing Mix
2 cans pitted apricots, with liquid, chopped
3/4 cup chopped walnuts
1 tsp. salt
1/4 tsp. black pepper
1 Tbsp. poultry seasoning
chicken or turkey broth (as needed)
Brown and crumble of sausage. Sauté chopped celery and onion in margarine or butter. In a large bowl, combine herb stuffing mix and cornbread stuffing mix, apricots, chopped walnuts, salt, pepper, and poultry seasoning. Mix in sausage and sautéed vegetables. Add chicken broth until moist but not wet or runny.
Lightly pack stuffing into large baking pan. Cover and bake at 350 degrees for 20 minutes. Uncover and bake another 10-20 minutes until lightly browned..
Want another? I have one for sausage balls but got a giggle thinking about the turkey and welll........
Wild Rice and Sausage Stuffing
1 6-ounce box Uncle Ben's Wild Rice
½ cup onion, chopped
½ cup celery, chopped
½ pound bulk sausage
½ pound fresh mushrooms, sliced
2 Tablespoons butter
1 cup cubed bread croutons
1/3 cup fresh parsley, chopped
1 teaspoon salt
½ teaspoon fresh ground black pepper
1 Tablespoon Bell's Seasoning
Cook wild rice per directions on box, except cook only 20 minutes.
Meanwhile saute onion and celery in butter about 10 minutes, then add sausage and mushrooms. Cook until sausage has browned, about 10 minutes.
Gently combine the cooked wild rice with the onion-celery- sausage-mushroom mixture. Add the remaining stuffing ingredients.
Note: The recipe may be doubled or tripled if desired. If you are having just the dressing, place the stuffing in a covered baking dish and bake at 350°F for ½ hour.
Stuffing Poultry: The basic recipe makes enough for 4 Game Hens or a 5 or 6-pound roasting chicken; a double batch is enough for a 12 to 15-pound turkey.
1/2 cup herb-seasoned dry bread stuffing mix
3/4 cup hot water
1 pound ground pork sausage
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 egg, beaten
1/2 teaspoon baking powder
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder. Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.
Lisa, this one's the easiest recipe of all. Tell your dad to say, out loud, "I'm a sausage." Then, all he has to do is start eating, and not stop until he's stuffed. (Sorry 'bout that - couldn't resist - sometimes I just can't help myself.) :o)
It's funny how sometimes you interpret a post one way, and then when you read it, it's totally different! I read the topic, and thought you wanted to make your own sausages, you know, stuffing the meat into the casing! ! I think Carole's got you all fixed up with recipes. Have a great Thanksgiving!