i need a simple/easy recipe for sausage dressing/stuffing.?

Answer 1

Awesome Sausage, Apple and Cranberry Stuffing
INGREDIENTS

* 1 1/2 cups cubed whole wheat bread
* 3 3/4 cups cubed white bread
* 1 pound ground turkey sausage
* 1 cup chopped onion
* 3/4 cup chopped celery
* 2 1/2 teaspoons dried sage
* 1 1/2 teaspoons dried rosemary
* 1/2 teaspoon dried thyme
* 1 Golden Delicious apple, cored and chopped
* 3/4 cup dried cranberries
* 1/3 cup minced fresh parsley
* 1 cooked turkey liver, finely chopped
* 3/4 cup turkey stock
* 4 tablespoons unsalted butter, melted

DIRECTIONS

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

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COUNTRY SAUSAGE AND SAGE DRESSING
2 baguettes (long French bread), stale, cut into 1-inch cubes
1 tablespoon vegetable oil
1 pound Country Sausages, preferably homemade
1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice
2 medium apples, peeled, cored and cut in large (3/4 to 1 inch) dice
15 sprigs Italian parsley, leaves picked and very coarsely chopped (1/4 cup)
6 to 8 branches fresh sage, leaves picked and coarsely chopped (1/4 cup)
4 eggs
2 cups turkey or chicken stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter

1. The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. (I think this light toasting gives the dressing a better flavor.)

2. Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage.

3. Add bread cubes, parsley and sage to the bowl.

4. In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.

5. Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons).

6. Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.

Serves 10 to 12 as a side dish.

Answer 2

Sausage Cornbread Dressing

2 c Cold water
6 c Crumbed cornbread
6 Sl Cubed 1-in bread
1/4 c Water
1/2 ts Salt (opt)
1/2 ts Ground Pepper
1/2 c Butter or margarine
1/2 lb Bulk Pork Sausage
2 c Celery; chopped
1 Onion; chopped fine


Instructions

YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986)
Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2 hours or until giblets are tender. Remove from broth, reserving 1 cup of broth. Chop giblets; set aside. Combine cornbread and bread cubes in a large mixing bowl; add 1/4 cup water, salt and pepper. Set aside. Melt butter in a large skillet; add sausage, celery, and onion. Saute 3 minutes. Cover, and cook an additional 30 minutes or until sausage is browned and vegetables are tender; stir frequently. Remove from heat; stir in bread mixture. Add reserved giblet broth and giblets, mixing well.
NOTE: 2 packages of Martha White Cornbread Mix, baked ==6 cups stuffing.

Answer 3

Just get some sausages and chop them up when they are raw, boil them up for about 5 minutes in a pint of water, chuck in some instant sage and onion stuffing mix, cook for another couple of minutes and its done, If you then plonk it in the oven with your turkey for the last 1/2 hour it will be nice and crunchy on the top.

Enjoy

Answer 4

this recipe takes time but it is well worth it... cook a pan of cornbread let it sit for a couple of day's then cut onion, green bell pepper,red pepper celery.. one can of mushrooms.. sit a side then brown your sausage with the bell pepper, onion,celery musrooms add parley until tender, crumble the cornbread and add the onion,bell pepper's celery, musrooms. add the juice from the hen or turkey that you bake make sure the dressing is good and moist [if not boil butter, with 2 can's of chicken broth] then pour into a 9+13 inch cassorle dish cook for 45-50 min. bake at 350 degrees and enjoy it better when you eat the next day

Answer 5

Cook your sausage and then chop it up. Then I make Stove-top stuffing and just add it in. This takes like 10 minutes.

You said you wanted easy.

Also I like a spicey sausage in my stuffing to give it a little kick, but make sure you read the sausage pack to get the desired flavor you want.

Answer 6

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Answer 7

APPLE-SAUSAGE STUFFING
This stuffing pairs perfectly with roast turkey.
1 1/4 pounds lean pork tenderloin
10 ounces fresh pork fat
1 teaspoon salt
1 teaspoon dried thyme, crumbled
1 teaspoon dried sage, crumbled
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground allspice
1/4 cup Cognac

13 to 14 cups 1/4-inch day-old French bread pieces
(crusts trimmed)

10 tablespoons (1 1/4 sticks) unsalted butter

2 cups finely chopped peeled tart green apple (about
1 1/4 pounds)
1 1/2 cups minced onion
1 cup minced celery
3/4 cup minced fresh parsley
1 tablespoon ground sage
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon salt
Freshly ground pepper




Place pork tenderloin and pork fat on baking sheet. Freeze 20 minutes. Quickly cut meat and fat into 1-inch cubes. Pass cubes through meat grinder fitted with fine blade (or have butcher grind meat and fat together twice). Transfer mixture to large bowl. Add salt, thyme, sage, nutmeg, pepper, and allspice and mix well. Blend in Cognac. Cover and chill overnight.

Preheat oven to 300°F. Spread French bread on 2 large baking sheets. Bake until brown and dry, stirring frequently, 20 to 30 minutes. Let cool. Transfer to large mixing bowl.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add sausage and cook until no longer pink, 5 to 7 minutes, stirring and pressing with fork occasionally to break up lumps. Add sausage to bread using slotted spoon. Discard fat from skillet.

Melt remaining butter in same skillet over low heat. Add apple, onion, and celery and cook until vegetables begin to soften, 5 to 7 minutes, stirring occasionally. Stir in parsley and cook 2 to 3 more minutes. Add mixture to bread and toss gently. Blend in remaining ingredients. Taste and adjust seasoning. Cool completely.

If serving stuffing separately (without turkey), cover and bake 1 hour in 325°F oven.

Makes 3 1/2 quarts.

Answer 8

www.recipezaar.com OR www.allrecipes.com. I bet they have millions of this recipe, ALL FOR FREE!

Answer 9

go to foodnetwork.com for that recipe