Best 8 Sausage Stuffing With Caramelized Leeks Onions Recipes

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Craving a savory, comforting dish that tantalizes your taste buds? Look no further than our enticing Sausage Stuffing with Caramelized Leeks and Onions. This delectable recipe combines the rich flavors of sausage, the sweetness of caramelized leeks and onions, and a medley of aromatic herbs and spices. Perfect for special occasions or cozy family dinners, our Sausage Stuffing is a culinary delight that will leave you and your loved ones utterly satisfied.

In addition to the main Sausage Stuffing recipe, this article offers a delightful array of stuffing variations that cater to diverse preferences and dietary needs. From a classic Bread Stuffing with Celery and Onions to a hearty Wild Rice Stuffing with Dried Fruits and Nuts, and even a tantalizing Vegan Stuffing with Butternut Squash and Spinach, there's a perfect stuffing recipe for every palate and occasion.

Let's cook with our recipes!

CLASSIC SAUSAGE STUFFING



Classic Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 stick unsalted butter, plus more for the dish
1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups stale 1/2-inch country white bread cubes (about 2 pounds)

Steps:

  • Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
  • Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

BEST SAUSAGE STUFFING



Best Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

SAUSAGE STUFFING



Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.

Provided by Elizabeth Ryan

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Yield 6

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup chopped onion
1 ½ cups finely diced celery
¾ cup margarine, melted
8 cups white bread cubes
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Cook sausage. Drain.
  • Melt margarine. Add enough to sausage drippings to make 1 cup.
  • Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
  • Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g

SAUSAGE STUFFED ONION



Sausage Stuffed Onion image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

3 medium to large red onions
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, cut into cubes
1 cup white wine
1 pound sweet or spicy Italian sausage, casings removed
1/2 cup panko breadcrumbs
1 tablespoon thyme leaves
3 cloves garlic, minced
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
  • Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
  • Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
  • Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
  • Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

SAUSAGE STUFFING WITH CARAMELIZED LEEKS & ONIONS



SAUSAGE STUFFING WITH CARAMELIZED LEEKS & ONIONS image

Yield 8 servings

Number Of Ingredients 15

1 - 16 ounce loaf of crusty French bread, cut into 1/2 or 3/4 inch cubes (or be a slacker like me and pick up a 16 ounce bag of unseasoned bread crumbs)
2 tablespoons fennel seeds
1 1/4 pounds bulk pork breakfast sausage
2 tablespoons butter
3 1/2 cups chopped leeks (white and pale green parts only)
3 cups chopped onions (about 2 medium)
2 large carrots, peeled, diced (or given a whirl in your food processor)
1 large fresh fennel bulb, trimmed and diced
3 large garlic cloves, minced
1 cup (packed) golden raisins
1 1/2 tablespoons chopped fresh sage
1 1/2 tablespoons chopped fresh thyme
2 1/2 cups low-salt chicken broth
6 large eggs, beaten to blend
Chopped fresh parsley

Steps:

  • If using a loaf of French Spread bread cubes on a rimmed baking sheet; let stand uncovered at room temperature to dry overnight. Stir fennel seeds in large, nonstick skillet over medium heat until fragrant, about 5 minutes. Transfer fennel seeds to small bowl. Cook sausage in the same skillet over medium-high heat until browned and cooked through, breaking up with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to large bowl (leave drippings in the pan). Add butter to drippings in skillet; melt over medium-high heat. Transfer fennel seeds to small bowl. Cook sausage in the same skillet over medium-high heat until browned and cooked through, breaking up with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to large bowl (leave drippings in the pan). Add butter to drippings in skillet; melt over medium-high heat. Transfer vegetable mixture to bowl with sausage. Stir in raisins, sage, and thyme. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Preheat oven to 350 degrees F. Butter 13x9x2 inch glass baking dish. Mix bread cubes and broth into sausage-vegetable mixture. Season stuffing to taste with salt and pepper; mix in eggs. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until stuffing is heated through, about 35 minutes. Uncover and bake until top is slightly crisp and beginning to brown, about 30 minutes longer. Sprinkle with parsley and serve.

SAUSAGE STUFFING WITH CARAMELIZED ONIONS



Sausage Stuffing With Caramelized Onions image

Provided by Amanda Hesser

Categories     casseroles, side dish

Time 30m

Yield 6 - 8 servings

Number Of Ingredients 15

2 10-ounce packages breakfast sausage
1 fennel bulb, trimmed and in 1/2-inch dice (1 cup)
1 carrot in 1/4-inch dice ( 1/2 cup)
1 celery stalk in 1/4-inch dice ( 1/2 cup)
1 leek, white part only, washed and finely chopped ( 1/2 cup)
1 small onion, minced ( 1/2 cup)
2 cloves garlic, minced (2 teaspoons)
Salt and freshly ground black pepper
2 tablespoons fennel seeds
6 large eggs, lightly beaten
2 to 3 cups chicken broth
2 pounds crusty French bread, cubed and dried overnight
1 cup golden raisins, soaked in hot water and drained
1 tablespoon chopped thyme
1 tablespoon chopped sage

Steps:

  • Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
  • Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
  • In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 15 grams, Carbohydrate 82 grams, Fat 25 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1387 milligrams, Sugar 19 grams, TransFat 0 grams

CARAMELIZED ONION AND CORNBREAD STUFFING



Caramelized Onion and Cornbread Stuffing image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
1 egg
Handful fresh sage leaves, chopped
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

SAUSAGE STUFFING WITH CARAMELIZED ONIONS



Sausage Stuffing With Caramelized Onions image

Make and share this Sausage Stuffing With Caramelized Onions recipe from Food.com.

Provided by E. Nigma

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 (10 ounce) package breakfast sausage
1/2 cup fennel, 1/2-inch dice
1/4 cup carrot, 1/4-inch dice
1/4 cup celery, 1/4-inch dice
1/4 cup leek, white part only, washed and finely chopped
1 cup onion, 1/2-inch diced
1 garlic clove, minced
salt & freshly ground black pepper
1 tablespoon fennel seed
3 large eggs, lightly beaten
1 -2 cup chicken broth
1 lb crusty French bread, cubed and dried overnight
1/2 cup golden raisin, soaked in hot water and drained
2 teaspoons chopped thyme
2 teaspoons chopped sage

Steps:

  • Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
  • Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
  • In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.

Nutrition Facts : Calories 720.5, Fat 26.6, SaturatedFat 8.4, Cholesterol 199, Sodium 1375, Carbohydrate 86.4, Fiber 5.6, Sugar 16.4, Protein 34.8

Tips:

  • Prep the vegetables properly: Make sure to thoroughly clean and dice the leeks, onions, and celery. This will help them cook evenly and release their full flavor.
  • Don't crowd the pan: When cooking the vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
  • Season the stuffing: Don't be afraid to season the stuffing liberally. This will help it taste its best. Some good options include salt, pepper, garlic powder, onion powder, and dried thyme.
  • Use a variety of sausage: Feel free to use a variety of sausage in the stuffing. This will add different flavors and textures. Some good options include pork sausage, Italian sausage, and breakfast sausage.
  • Stuff the turkey loosely: When stuffing the turkey, be sure to do so loosely. This will help the stuffing cook evenly and prevent it from becoming dry.

Conclusion:

Sausage stuffing with caramelized leeks and onions is a delicious and easy-to-make dish that is perfect for Thanksgiving or any other special occasion. By following these tips, you can make sure your stuffing turns out perfectly every time. So gather your ingredients and get cooking!

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