Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Thanksgiving / Sausage Stuffing Bake Recipe
    Lost? Site Map

    Sausage Stuffing Bake

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Kittencalskitchen's Note:

    To save some time you can toast the bread cubes will in advance and freeze them until ready to use in the dish --- turkey sausage or Italian sausages can be used for this, also adjust the sage amount to suit taste --- a 1-pound day-old loaf of French or Italian bread will work great for this recipe.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Butter a 4-quart casserole dish.
    2. 2
      In a large skillet melt butter; add in the sausage meat with onions, celery, garlic and cayenne pepper (if using); cook breaking up the meat with a spoon until the meat is no longer pink and the vegetables are tender (about 7-10 minutes).
    3. 3
      Add in apples and mushrooms and cook 2 minutes.
    4. 4
      Transfer the mixture to a large bowl.
    5. 5
      Stir in the the nuts, toasted bread cubes and dried cranberries; toss to mix well with wooden spoon.
    6. 6
      Season with sage, lots black pepper and salt (I use seasoned salt but white salt will do).
    7. 7
      Transfer the mixture to a buttered casserole dish and drizzle with chicken or turkey broth (using about 1-1/2 cups for a drier stuffing, or use up to 2 cups for a moister stuffing).
    8. 8
      Sprinkle grated Parmesan cheese on top.
    9. 9
      Bake covered in foil in a 350 degree F oven (second-lowest rack) for 30 minutes; uncover and bake until bread is golden brown and the stuffing is heated through, about 20-25 minutes more.

    Ratings & Reviews:

    • on November 29, 2008

      55

      Great stuffing! I like how all the flavors are subtle and blend together so none of them overwhelm each other (though the nuts do get lost in it). I used sourdough bread, just a tablespoon of Smart Balance, fresh mushrooms and cranberries, and the mid point on the broth - and it worked wonderfully. This served 20 as a side dish at Thanksgiving. Very yummy!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Sausage Stuffing Bake

    Serving Size: 1 (249 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 473.9
     
    Calories from Fat 279
    58%
    Total Fat 31.0 g
    47%
    Saturated Fat 8.8 g
    44%
    Cholesterol 45.0 mg
    15%
    Sodium 655.5 mg
    27%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 5.6 g
    22%
    Sugars 8.9 g
    35%
    Protein 16.2 g
    32%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites