Best 6 Pork Sausage Stuffing Recipes

SAUSAGE STUFFING

Steps:

• DIRECTIONS Crumble sausage into a stock pot or Dutch oven. Add onion and celery; cook over medium heat, stirring occasionally until sausage is no longer pink, about 6 to 8 minutes. (Do not drain or pour off drippings). Add broth; bring to a boil. Turn off heat; add stuffing mix, stirring until bread cubes are evenly moistened. Transfer to a greased casserole dish. Bake covered in a preheated 350˚F oven 30 minutes or until heated through. (For drier texture, uncover casserole during last 10 minutes of baking). Some of the stuffing may be used to stuff turkey. Stuff bird loosely right before baking.

SAVORY SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

SKILLET SAUSAGE STUFFING

Steps:

• In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. , Bring to a boil. Stir in stuffing mix. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.

BEST SAUSAGE STUFFING

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

MOIST AND TASTY PORK STUFFING

Steps:

• Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
• Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
• The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).

PORK SAUSAGE DRESSING

Steps:

• 1. Crumble sausage and brown in skillet, drain off excess fat. Then add celery and onion to sausage, stir and continue to brown for 1-3 minutes. Season with pepper to taste. Add butter buds, cover and steam until celery is tender (about 10 min). Add large bag of bread stuffing to large mixing bowl. Add 2 eggs, sausage mixture, and 2 cups of hot broth. Add chopped turkey gizzard, neck, liver if desired. Mix well. Put in a 3 QT Crockpot and cook on low for 8 to 10 hours. Makes 12 servings.
• 2. This sausage can be baked inside a turkey or casserole. If using a casserole, bake at 350 degrees for at least 45 minutes (to heat through). I recommend the Crockpot because it is lower calorie than stuffing a turkey and saves room in the oven for other items. Also you can start early in morning and helps last minute preparations not be hectic. Use of the Crockpot liner, also helps with clean-up. I use 3-12 ounces of Jimmy Deans low fat sausage. However, you can use any type of pork sausage, use 2- 16 ounce packages and you can mix 1 regular with 1 hot sausage for a spicier variation. You can use real eggs and margarine, however it is such a high fat, calorie dish, that the lighter version is preferred. If making sausage dressing for a pork roast, use beef broth and do not use turkey pieces.