The Best Sausage and Herb Stuffing
This sausage meat and herb stuffing recipe are sure to be a holiday favorite. The recipe uses pan-fried sausage meat, for this recipe, sage pork sausages, but you can also use Italian sweet or spicy sausage meat if you'd like. And with ingredients like bread in the form of a French bread stick and white wine, this food idea will be the star attraction. The white wine is reduced down before adding it in, and the flavor of the stuffing is incredible. You can also swap out the white wine with chicken broth. And for herbs, you can use fresh sage, rosemary, and parsley. If you don’t like these herbs, you can also use fresh basil, oregano, thyme or any other herbs that you like. This is a stuffing recipe that is sure to be loved by family and friends alike.
For this sausage meat stuffing recipe, you will need French bread sticks or Italian bread a day old if possible, oil, sage pork sausage meat, or sweet or spicy Italian sausage meat, butter, and chopped yellow or brown onions. You will also need celery, garlic, flat-leaf parsley, fresh chopped sage, rosemary, sea salt, freshly ground black pepper, and white wine or chicken stock. Other ingredients include egg and cranberries. The nice thing about this sausage meat stuffing recipe is that you make your own bread crumbs and this gives you a greater appreciation for the recipe overall. Making your own bread crumbs is easy to do, and you can do this part of the recipe ahead of time. To make your bread crumbs for the stuffing recipe start by placing the bread cubes in a single layer on a baking pan and bake for seven to ten minutes, or until the bread is dried and toasted. Transfer the dried bread cubes to a very large bowl.
This sausage meat stuffing recipe is poured into a nine by 12-inch baking dish and then baked for 30 minutes until the stuffing browned on top and hot in the middle. You then want to serve the stuffing warm. Some people still like to cook their stuffing in the turkey, but these days it is recommended that you cook your stuffing outside of the turkey as being the safest and best way to go. The reason for this is that when cooking the turkey, with the large turkey cavity is empty, the air circulation in and around the turkey improves, thus allowing the turkey to cook faster and more evenly. And you can collect the turkey juices in the bottom of the turkey cavity, and when poured out of the cooked turkey and into the roasting pan, they are sure to make a better gravy. The crux of the turkey stuffing issue is that a whole turkey is at its juiciest best when it is cooked until the meat when tested in several places with a thermometer, has reached a temperature of 165°F. If the turkey is stuffed, the stuffing in the turkey will not have reached the safe temperature. When you stick your thermometer in the middle of the stuffing in the turkey, and you'll see the temperature for yourself. In the recent past, many people in the food media world recommended removing the partially-cooked turkey stuffing from the perfectly-cooked turkey and continuing to cook the stuffing outside of the bird in a baking dish in the oven or microwave.
You will find this best sausage meat and herb stuffing recipe on the Cafe Delites site. On the site, you will find side dish recipes, appetizer recipes, one pot food ideas, slow cooker recipes, dessert recipes, main dish food ideas and more. **
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