Switch up Your Supper Rotation With These Savory Shrimp Recipes
Italian Sausage Stuffing Is A Terrific Riff On The Classic ... - InForum
If you are still putting your Thanksgiving menu together, this Italian Sausage Stuffing is a terrific riff on the classic holiday side dish. Featuring mild or sweet Italian sausage, this ultra-moist stuffing is full of flavor, easy to make and a guaranteed crowd-pleaser.
I use Italian sausage links for this recipe, mainly because they are a staple in our freezer, but you could use a ground sausage mix instead. If using links, run a sharp knife along the sausage, cutting from top to bottom, and then discard the casing. I love the blend of flavors in Italian sausage, which is typically made with fennel seeds, garlic and crushed red peppers. This recipe calls for mild or sweet Italian sausage, but you can use a hot version if desired.
Mild ground sausage or links can be used in this recipe, and the casing can be removed by slicing the links from top to bottom with a sharp knife. Sarah Nasello / The Forum
I cook the sausage in 6 tablespoons of melted butter, and once it is browned, I add diced onions, celery and minced garlic. These aromatics are cooked with the sausage until the onions are soft and translucent, and the butter adds more flavor than olive or vegetable oil would.
Fresh sage and thyme are added to the mixture, followed by 3 cups of chicken stock, and then it is cooked until simmering. You can use turkey or vegetable stock if preferred, or even water would work in a pinch.
Fresh sage and thyme give the stuffing a warm and aromatic flavor. Sarah Nasello / The Forum
Bread is the stuff in the stuffing, and my choice for this recipe is Breadsmith's Rustic Italian bread, but any loaf of country white or sourdough bread will work well. I buy the bread presliced, and then cut the slices into half-inch cubes.
Stale bread is ideal for stuffing, because the dryness helps the bread cubes soak up the liquid without breaking down during the baking process. I place the cut cubes on a baking sheet and let them sit overnight, uncovered, to dry them out before making the stuffing.
Sarah's choice of bread for this stuffing recipe is Breadsmith's Rustic Italian, which she cuts into cubes and dries overnight so that the bread can absorb the moisture without breaking down as the stuffing bakes. Sarah Nasello / The Forum
Sausage is not the only Italian twist to this recipe, which benefits from the inclusion of half a cup of grated Parmesan cheese. The cheese is mixed with the bread cubes and two beaten eggs before the sausage mixture is added, to give the stuffing a smooth and creamy finish, and a flavorful tang of nutty flavor.
You can use fresh or canned Parmesan cheese here — I've used both and cannot tell the difference, so save your money and go with the famous green can with a clear conscience.
Eggs, Parmesan cheese and chicken stock are the binding agents to create a stuffing that is ultra-moist and flavorful. Sarah Nasello / The Forum
The stuffing is transferred to a 3-quart casserole dish, dotted with small pats of butter and baked in the oven, covered, for 30 minutes. At this stage, I remove the foil cover and continue to bake the dish until the stuffing is puffy and golden brown, about 30 to 40 minutes.
Much of the prep work for this stuffing can be done a day or more in advance, and leftovers (if there are any) can be refrigerated for up to four days or frozen for two to three months. This stuffing is a favorite in our family, and we hope you enjoy it, too.
The sausage is cooked in melted butter until browned, and then diced onions, celery and garlic are stirred in to enhance the aromatic intensity of the stuffing. Sarah Nasello / The Forum
Today marks the ninth anniversary of this column, and as we approach Thanksgiving, I want you to know how grateful I am that I get to think and write about food for you every week. This creative work brings me joy and makes my world just that much more delicious. Thank you!
Serves: 8 to 10
Ingredients:
½ cup (1 stick) unsalted butter, divided
1 pound mild or sweet Italian ground sausage, or links with casings removed
2 cups celery, small-diced
2 cups yellow onion, small-diced
3 cloves garlic, minced
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh thyme leaves, stems removed, or 1 teaspoon dried thyme
3 cups chicken broth (may also use turkey or vegetable stock)
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 large eggs
1 loaf (1.5 pounds) rustic Italian, country white or sourdough bread, cut into ½-inch cubes (about 13 to 14 cups)
½ cup Parmesan cheese, grated
Directions:
Preheat oven to 375 degrees and use butter or cooking spray to grease a 3-quart baking dish; set aside.
In a large skillet, melt 6 tablespoons of butter over medium-high heat. Add the sausage and cook, stirring often to break up the meat, until browned and fully cooked, about 6 to 8 minutes.
Reduce heat to medium. Add the celery, onions and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 to 6 minutes. Add the sage and thyme and stir until incorporated. Add the broth and stir in the salt and pepper. Bring to a simmer over medium heat, then remove the pan from the burner.
In a large bowl, whisk the eggs until frothy. Add the bread cubes and Parmesan cheese and toss to combine. Add the sausage mixture and stir well until fully combined.
Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small pieces and scatter them evenly over the stuffing. Cover with foil and bake for 30 minutes, then remove the foil and continue baking until golden brown, about 30 to 40 minutes. The stuffing should have an internal temperature of at least 160 degrees when ready.
Remove from oven and let the stuffing cool, lightly covered, for 10 minutes before serving. Leftovers should be stored in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 2 months. Reheat in the oven at 350 degrees, covered, until heated through, about 15 minutes, or in the microwave.
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"Home with the Lost Italian" is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello's in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at sarahnasello@gmail.Com.
Thanksgiving Recipe: Easy, Savory Sausage Stuffing - Fox News
Courtesy Conservamome.Com
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Ready to take your stuffing to the next level? Add sausage. Savory and satisfying, whip up this easy sausage stuffing from Elia Garrison at Conservamome.Com this Thanksgiving or whenever the mood for stuffing strikes.
"My mother-in-law gave this recipe to me to use for Thanksgiving almost 18 years ago," says Garrison. "This has become a favorite recipe in our home. Once you try sausage stuffing, you'll never want to eat stuffing another way again."
WHOLE BERRY CRANBERRY SAUCE FOR THANKSGIVING: TRY THE RECIPE
Sausage Stuffing by Elia Garrison at Conservamome.ComMakes 10 servings
Prep time: 20 minutes
Cook Time: 45 minutes
Ingredients:
5 cups bread cubes
3 tablespoons butter
3 stalks celery, diced
1 onion, diced
3 cloves garlic, smashed and sliced
1 ½ tablespoons poultry seasoning
1 pound sausage
2 cups chicken broth
FRENCH ONION DIP APPETIZER FOR THANKSGIVING
Instructions:
1. Place the bread cubes in a 9" x 16" casserole dish and allow them to dry out for a couple of hours or overnight.
2. In a skillet over medium heat, melt the butter. Add the onion and celery and cook for 2 minutes before adding the garlic. Cook for 1 additional minute.
3. Add the sausage and ½ tablespoon poultry seasoning and cook until well-browned, stirring occasionally, about 5-6 minutes.
4. Preheat the oven to 350 °F. Scoop the skillet mixture over the bread cubes and stir to combine. Pour the chicken broth over the stuffing and stir well to combine.
5. Sprinkle on remaining poultry seasoning and stir. Bake the stuffing for 35-45 minutes, until the top is crispy and browned.
Perri Ormont Blumberg is a contributing lifestyle reporter for Fox News Digital.
A Sausage Stuffing Recipe That's Delicious On Thanksgiving, Christmas ...
Thanksgiving was my late husband's favorite holiday. His must-haves included turkey (whole, not a breast because leftovers were mandatory for soup, hash, sandwiches, my mom's turkey casserole …), buttery mashed potatoes, pecan pie and a Friendly's Jubilee Roll.
When I was a kid, Thanksgiving dinners were small and intimate — I had one paternal uncle and one material aunt and her husband, and no cousins. Guy, on the other hand, was used to large celebrations that included dinner at his parents' home followed by dessert at his sister's home. A few years after our marriage, we took over the Thanksgiving feast and found ourselves doing a pas de deux in our galley kitchen making dinner for 14 people. As we lost members of the older generation, we found ourselves hosting fewer and fewer people, and about 15 years ago, we began celebrating with our close friends and their extended family.
As weird as it sounds, one of our first tumbles in our holiday dance concerned what stuffing to make. I was raised on Pepperidge Farm stuffing, doctored a bit to enhance the flavor. Guy, on the other hand, was raised on totally homemade stuffing, sausage or meat for the turkey and oyster stuffing for a side dish. The sausage stuffing won and we adapted a recipe cut from a magazine that became our go-to.
Stuffing is my favorite part of Thanksgiving. Despite the fact that I was going to dinner at my daughter-in-law's brother's house with all their family, I had a few Thanksgiving traditions to fulfil. I made two squash and apple casseroles — one for my friends I would normally have dinner with and one to take with me for dinner with the in-laws. I made two French Canadian tourtieres, just because it's a Button thing to have them the night before or after Thanksgiving. I made a pecan pie as a surprise for my son. And because all that cooking was so much fun, I decided to make sausage stuffing. I brought half with me for my son and daughter-in-law — and selfishly kept half in my refrigerator for future reference, like dinner the night I got back home. It's sooo good.
It's too late for your Thanksgiving turkey, but Christmas is coming — and it's great anytime. You can double the recipe and add anything else you'd like (mushrooms, peppers and pecans) or swap half of the bread out for cornbread ... It's pretty versatile. And, of course, it can be cooked inside a turkey. This recipe is enough for about a 12-pound bird.
INGREDIENTS12 ounces bulk pork sausage
3/4 cup finely chopped onion (1 large)
1/2 cup chopped celery (2 stalks)
1/2 cup butter or margarine
10 cups dry white bread cubes
1 teaspoon poultry seasoning
1/8 teaspoon black pepper
1 1/2 to 2 cups chicken broth
DIRECTIONSIn a large skillet brown sausage over medium heat; drain. Remove from skillet; set aside.
In the same skillet cook onion and celery in hot butter over medium heat until tender; set aside.
In a large bowl combine bread cubes and corn bread, if using it. Add cooked sausage and onion mixture, poultry seasoning, black pepper. Drizzle with enough broth to moisten (about 1 1/2 to 2 cups), tossing lightly to combine. Transfer to a 2-quart casserole. Bake, covered, in a 325 F oven for 30 to 45 minutes or until heated through.
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