Best 4 Bacon Sausage Stuffing Recipes

WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE

Steps:

• Preheat a medium skillet over medium high heat.
• Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
• Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
• Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
• Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
• Preheat a second skillet over medium heat to prepare turkey and gravy.
• Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
• Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
• Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
• Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.

SAUSAGE, BACON, APPLE AND CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
• Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
• Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
• Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
• Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
• Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

BACON & SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat., In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.

SAUSAGE BACON APPLE STUFFING

Steps:

• 1. Heat oven to 350F. Cut your loaf of bread in half and place on baking sheet to toast nicely golden.
• 2. As bread is toasting, in a skillet saute your bacon till crisp.
• 3. Remove to a paper-lined plate, and reserve your drippings.
• 4. Add your sausage to the same skillet and break apart. Cook until all pink has disappeared.
• 5. Remove to a plate and set aside.
• 6. Return the reserved bacon drippings to the skillet and add your diced onion.
• 7. Saute until onion is just starting to soften.
• 8. Bread should be toasted nicely. Remove from oven. When cool enough to handle, cube the bread and add the cubes into a large bowl.
• 9. Add your diced apples.
• 10. Add the rest of your ingredients including your spices, and mix well until all ingredients have been incorporated.
• 11. Add your chicken broth. Depending on your size bread, it could take either 2-3 cups.
• 12. Using a 13 x 9 pan spray with nonstick spray. Pour the stuffing mixture and spread evenly.
• 13. Bake at 350F for 45-55 covered. Uncover the last 20 minutes or so to crisp a little ontop.
• 14. You can serve from the pan, or place in a pretty bowl to bring to the table. Sit back, and get ready for compliments!!