Quick and Easy Sausage Stuffing


So, I’ve made some pretty darn good stuffing from scratch, even going so far as to bake sourdough bread for the filling, but I love stuffing, and sometimes you just don’t have the time to make it that way.  Also, this recipe is damn good!
Use These…
  • 12 – 16 oz ground breakfast sausage (not the links)
  • 1/2 pound bacon, chopped into 1/2″ chunks
  • 1 medium red onion
  • 1/2 – 3/4 cups dried cranberries without added sugar
  • 1 box Stove Top “Savory Herbs” stuffing mix
  • 2 Tbsp butter

Do This…
  • Preheat the oven to 350 degrees.

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  • Cook bacon in a large skillet until rendered, but not crispy.  I use cast iron, but any skillet will do.
  • Set aside bacon into a large bowl with a slotted spoon, making sure to leave the bacon fat in the skillet.

IMG_20140525_183721

  • Cook the sausage in the skillet until brown, but not seared.
  • Add the sausage to the bowl with the bacon, again using a slotted spoon, making sure to leave the sausage fat in the pan.
  • Add the onions to the fat and sauté until they are translucent.
IMG_20140525_184116

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  • Add the onions and fat from the pan to the sausage and bacon.
  • Prepare the Stove Top stuffing according to the directions on the box in the same sauce pan you used to cook the bacon, sausage, and onions.  That’s right.  Add the water right into the pan with whatever brown bits still remain in there.
  • The final step on the Stove Top box is to let the stuffing sit, covered, for 5 minutes.  While this is happening melt the butter.  I usually put it in a small loosely covered bowl in the microwave for this.  Don’t burn it!

IMG_20140525_190656

  • After the stuffing has set, add the sausage, bacon, onions, and cranberries and mix gently.  I use my favorite wooden spoon for this, but you can use any old spoon you like.  The important thing here is to mix it thoroughly, but gently.  Don’t make a mush out of it.  Try to keep the soggy bread chunks together as much as possible.

 

  • Pour the melted butter evenly over the top of the stuffing and shove it in the oven.

IMG_20140525_192514

  • After about 10 minutes the stuffing should be crispy on top, if it isn’t, leave it in a little while longer.  Once it has a nice crisp to the top it’s ready to serve.

IMG_20140525_195945

Quick and Easy Sausage Stuffing

Use These…
  • 12 – 16 oz ground breakfast sausage (not the links)
  • 1/2 pound bacon, chopped into 1/2″ chunks
  • 1 medium red onion
  • 1/2 – 3/4 cups dried cranberries without added sugar
  • 1 box Stove Top “Savory Herbs” stuffing mix
  • 2 Tbsp butter
IMG_20140525_192514
Do This…
  1. Preheat the oven to 350 degrees.
  2. Cook bacon in a large skillet until rendered, but not crispy.  I use cast iron, but any skillet will do.
  3. Set aside bacon into a large bowl with a slotted spoon, making sure to leave the bacon fat in the skillet.
  4. Cook the sausage in the skillet until brown, but not seared.
  5. Add the sausage to the bowl with the bacon, again using a slotted spoon, making sure to leave the sausage fat in the pan.
  6. Add the onions to the fat and sauté until they are translucent.
  7. Add the onions and fat from the pan to the sausage and bacon.
  8. Prepare the Stove Top stuffing according to the directions on the box in the same sauce pan you used to cook the bacon, sausage, and onions.  That’s right.  Add the water right into the pan with whatever brown bits still remain in there.
  9. The final step on the Stove Top box is to let the stuffing sit, covered, for 5 minutes.  While this is happening melt the butter.  I usually put it in a small loosely covered bowl in the microwave for this.  Don’t burn it!
  10. After the stuffing has set, add the sausage, bacon, onions, and cranberries and mix gently.  I use my favorite wooden spoon for this, but you can use any old spoon you like.  The important thing here is to mix it thoroughly, but gently.  Don’t make a mush out of it.  Try to keep the soggy bread chunks together as much as possible.
  11. Pour the melted butter evenly over the top of the stuffing and shove it in the oven.
  12. After about 10 minutes the stuffing should be crispy on top, if it isn’t, leave it in a little while longer.  Once it has a nice crisp to the top it’s ready to serve.

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