sausage stuffing bake recipes
Filed Under: pork,fall,bake,thanksgiving,side  

- 2 tablespoons (1/4 stick) butter
- 2 teaspoons crumbled dried sage leaves
- 1 large onion, chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup canned low-salt chicken broth
- 1 12-ounce package bulk pork sausage, crumbled
- 1 7- to 8-ounce jar vacuum-packed steamed chestnuts, chopped
- 4 cups coarsely ground crustless French bread
- 2 teaspoons dried thyme

- 1 fresh Anaheim chili, chopped
- 2 cups yellow cornmeal
- 2 red bell peppers, chopped
- 2 tablespoons baking powder
- 1/2 cup sugar
- 2/3 cup vegetable oil
- 1 1/2 teaspoons dried oregano
- 1/4 cup chopped fresh cilantro
- 2 cups milk (do not use nonfat)
- 2 1/4 cups chopped onions
- 2/3 cup (about) canned low-salt chicken broth
- 2 cups all purpose flour
- 2 large eggs1 pound chorizo sausage, casings removed
- 2 teaspoons salt

- 1 cup chopped drained canned water chestnuts
- 1/2 cup chopped fresh parsley
- 6 cups 1/2- to 3/4-inch cubes Hawaiian bread (sweet egg bread), crust trimmed1/4 cup (1/2 stick) butter
- 1/4 cup minced peeled fresh ginger
- 1 cup coarsely chopped dry-roasted macadamia nuts
- 1 cup chopped green onions
- 2 tablespoons grated orange peel3/4 cup (about) canned low-salt chicken broth
- 1 cup chopped shallots
- 3 large eggs, beaten to blend
- 1 pound sweet Italian sausage, casings removed

- 3 cups chopped onions
- 1 cup chopped shallots
- 2 cups chopped celery
- 4 teaspoons dried rubbed sage
- 1 tablespoon dried thyme
- Buttermilk Corn Bread8 bacon slices5 tablespoons butter
- 1 1/2 cups pecans, toasted, coarsely chopped2 cups canned low-salt chicken broth
- 3 large eggs, beaten to blend

- 1 1/2 teaspoons thyme
- 1/4 pound (or more) butter
- 1 1/4 cups finely chopped onion
- 3/4 cup Madeira
- 1 1/2 teaspoons freshly ground black pepper
- 1 pound small link sausages or chipolatas, lightly browned
- 1 tablespoon salt or more, to taste
- 6-8 cups coarse corn bread crumbs
- 1 cup finely diced celery
- 1/2 cup chopped celery tops

- 3 cups chopped leeks (white and pale green parts only
- about 2 medium)
- 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
- 3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
- 2 teaspoons dried thyme
- 3 cups chopped celery
- 1 pound mushrooms, sliced
- 3/4 teaspoon ground black pepper
- 2 1/2 cups (or more) canned low-salt chicken broth
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1 1/2 tablespoons dried sage leaves

- 3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried
- 4 cups coarsely chopped celery
- 1 24-ounce loaf sliced buttermilk bread, crust trimmed, bread cut into 1/2-inch cubes (about 11 cups) 1 pound bacon slices, cut into 1/2-inch pieces 7 cups chopped leeks (white and pale green parts only)
- 12 ounces shiitake mushrooms, stemmed, caps coarsely chopped
- 2 large eggs, beaten to blend Canned low-salt chicken broth
- 1 1/2 pounds button mushrooms, coarsely chopped

- 1/2 cup chopped fresh Italian parsley
- 1 cup pine nuts, toasted
- 1 tablespoon chopped fresh marjoram
- 4 large eggs, beaten to blend Canned low-salt chicken broth
- 5 cups thinly sliced green onions
- 1 tablespoon fennel seeds, coarsely ground
- 1 1-pound round sourdough bread, crust trimmed, cut into 3/4-inch cubes (about 10 cups) 6 tablespoons (3/4 stick) butter
- 1 1/2 teaspoons grated lemon peel
- 9 ounces prosciutto, chopped
- 3 medium fennel bulbs, trimmed, bulbs very coarsely chopped