Stuffing is a mixture, often used, to fill a cavity in another food item. Food ingredients such as meat, certain vegetables, and eggs, can all be stuffed. Sausage stuffing is a popular Italian cuisine which can also be made with leftover sausages.
Sausage with White Bread
- 8 cups white bread cubes (soft)
- 1 pound breakfast sausages
- 3 teaspoons poultry seasoning
- 1½ cups onion (finely diced)
- ¾ cup margarine (melted)
- ¼ teaspoon whole black pepper
- 1½ cups celery (chopped)
Take a large, deep skillet and cook the sausages in them on a medium to low heat. Once they turn brown in color, remove and place them on paper towels. However, make sure that their drippings remain in the skillet. Next, add the melted margarine and stir till both the ingredients are well combined. Add the celery, as well as the onions; stir continuously till the onions become tender. But, make sure that they do not turn brown in color.
Add ⅓ of the bread cubes and stir till they are well coated. Once this is done, take the skillet off the heat and transfer the ingredients to a large mixing bowl. Add the cooked sausages, remaining bread cubes, poultry seasoning, and pepper to it; mix well. Once all the ingredients are completely blended, bake the stuffing for 25 minutes in the oven.
Sausage with Cornbread
- 2 pounds cornbread (cut into cubes)
- 1 pound sweet Italian turkey sausages
- 1½-3 cups reduced sodium chicken broth
- 2 cups onion (finely chopped)
- ¼ cup fresh parsley (chopped)
- 3 teaspoons fresh sage (chopped)
- ¼ teaspoon salt
- 1½ cups celery (finely chopped)
- Fresh ground pepper to taste
In a large skillet, cook the sausages on medium to high heat. Stir with a wooden spoon and cook until they turn brown in color. Once this is done, add the celery and onions to it and continue to cook on low heat for another 10 minutes or until the onions become tender. Remove skillet from the heat and transfer the contents to a bowl; add the cornbread, sage, parsley, salt, and pepper to it, and set aside.
Now, take the chicken broth in a saucepan and let it simmer. Take one cup of this broth and pour it into the bowl containing the sausage mixture. Keep adding the broth till the it looks moist, but not completely wet. Coat a baking pan lightly with vegetable oil and transfer the stuffing to it. Place the baking dish into a 325 °F preheated oven and cook for 25 minutes.
Sausage with Apple
*This recipe can be used as stuffing in poultry like chicken and turkey.
- 1 pound spicy pork bulk sausages
- 1 cup apple (peeled, cored, and diced)
- 3 teaspoons fresh parsley (chopped)
- 1 bay leaf
- 8 ounces low-salt chicken broth
- 2 garlic cloves (minced)
- 2 tablespoons butter (melted)
- 2 teaspoons fresh sage (minced)
- 8 ounces whole milk
- 1 cup celery (diced)
- 8 cups French bread (1-inch cubes)
- 3 large eggs (beaten)
- 1 cup onion (diced)
- 2 tablespoons vegetable oil
Heat the vegetable oil in a shallow saucepan and fry the sausages in it. Stir occasionally till they turn brown. This will take approximately 8 minutes. Now, transfer them to a large mixing bowl. Add the celery, onion, apple, garlic cloves, parsley, sage, and bay leaf, into the saucepan and combine it with the drippings of the sausages. Stir the vegetables for 5 minutes till they become tender. Once this is done, remove the bay leaf from the mixture and transfer it to the bowl containing sausages.
Then, add the bread cubes into the bowl, followed by the broth, butter, and milk. Whisk till all the ingredients are completely mixed. Add the eggs to the mixture and season it with salt, as well as pepper. Coat a glass baking dish with butter and spread the stuffing mixture in it. Bake the dish in a 350 °F preheated oven for 50 minutes and serve warm.