Believe it or not, Thanksgiving is nearly here! Time to start getting those menus together and deciding whether you want to serve cranberry relish or cranberry sauce (why not both?!). Here are some delicious savory sausage stuffings to add to the table, as well as a few bonus dessert recipes because frankly, that’s the best part. 😉
Sausage and Herb Stuffing
- 16 c 1-in bread cubes (1 ½ lb loaf)
- 1 stick unsalted butter
- 2 c medium diced yellow onion
- 1 c medium diced celery
- 2 granny smith apples, unpeeled, cored, and large diced
- 2 T chopped parsley
- 1 T salt
- 1 t ground black pepper
- 1 package Uncle Charley’s Extra Hot Italian Sausage
- 1 c chicken stock
- 1 c dried cranberries
- Preheat oven to 300 degrees.
- Lay bread cubes into a single layer and bake for seven minutes. Raise oven temperature to 350 degrees, then place bread into a large bowl.
- In a large saute pan, melt butter and add onion, celery, apples, parsley, salt, and pepper. Saute over medium heat until softened, then add to bread cubes.
- In the same pan, cook the sausage until browned. Add to bread and vegetables.
- Pour in chicken stock and cranberries, mix well, and pour into 9×12 baking dish. Bake for 30 minutes and serve warm.
Sage and Sausage Stuffing
- 2 ½ lbs bread, diced
- 1 stick of butter
- 1 package of Uncle Charley’s Pork Sausage, crumbled
- 1 large onion, finely chopped
- 4 large ribs of celery, finely chopped
- 2 cloves of garlic, minced
- ½ c fresh minced sage leaves
- 1 quart chicken or turkey stock
- 3 large eggs
- ¼ c minced parsley leaves, divided
- Preheat oven to 275 degrees. Spread bread evenly over rimmed baking sheets and bake until completely dried, rotating several times while in oven. Remove and cool completely.
- Increase heat to 350 degrees.
- In a large Dutch oven, melt butter over medium high heat (do not brown). Add sausage and thoroughly break up. Cook until nearly browned, then add onion, celery, garlic, and sage. Cook, stirring frequently, until vegetables are softened. Remove from heat and add half of chicken stock.
- Whisk remainder of chicken stock eggs, and parsley until well combined. Slowly pour into sausage mixture while stirring, add bread cubes, and fold until evenly combined.
- Cook in a 9/13 baking dish, covering with foil, and bake for 45 minutes. Revolve foil and continue to bake until brown and crisp on top. Remove, let cool, sprinkle with leftover parsley, and serve.
Sausage and Mozzarella Stuffing
2 T olive oil
- 1 package Uncle Charley’s Pork Sausage, crumbled
- 2 T butter
- 4 celery stalks, diced
- 2 cloves garlic, minced
- 1 T fresh thyme, chopped, plus more for garnish
- 1 lb stale Italian bread, cut into 1-inch pieces
- 1 c chicken stock
- ¾ cups heavy cream, divided
- 4 eggs
- 8 oz fresh mozzarella, cut into pieces
- ¼ c parmesan
- Preheat oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.
- In a large saute pan, warm olive oil over medium heat. Add sausage and brown, then place into large bowl.
- In the same pan, melt butter and add the celery, onion, and a large pinch of salt. Stir until vegetables are slightly softened. Add garlic and thyme, cooking for another 30-seconds. Place mixture into bowl with sausage.
- In a small bowl, whisk to combine chicken stock, ½ c heavy cream, and eggs. Pour mixture over bread, vegetables, and sausage and mix well. Fold in the cheese.
- Put stuffing mixture into the dish previously prepared and drizzle remaining heavy cream over it. Bake with foil for 20 minutes, then remove foil and continue baking until golden brown. Garnish with remaining thyme.
Pumpkin Cheesecake Swirl Brownies
- ½ c butter
- 4 oz unsweetened chocolate
- 4 oz semi-sweet chocolate
- 2 c sugar
- 5 eggs
- 2 t vanilla
- 1 ¼ c flour
- ¾ t baking powder
- ½ t salt
- 12 oz cream cheese, softened
- ⅓ c pumpkin puree
- Preheat oven to 350 degrees and spray 9×13 baking pan with nonstick spray.
- In a saucepan, add butter and chocolate on low heat until melted. Stir frequently to prevent burning. Remove from heat and whisk in 1 ½ c of sugar, 4 eggs, and vanilla.
- In a separate bowl, whisk flour, salt, and baking powder together. Stir into the chocolate mixture and set aside.
- In another bowl, beat cream cheese until smooth, then beat in pumpkin puree. Gradually add the last cup of sugar and remaining egg, beating until fully combined.
- Measure out 1 ½ cups of chocolate mixture and spread into pan. Smooth five or six dollops of cream cheese over the mixture. Add remaining chocolate mixture between the cream cheese portions and use a knife to pull through, creating a swirling effect.
- Bake for 40 minutes and cool before cutting into pieces.
- 2 T olive oil
- 1 t vanilla extract
- 1 c flour, plus more for work surface
- ⅓ c semolina flour
- 1 ¼ c sugar, divided
- 1 t lemon zest
- 1 t salt
- ¾ stick cold unsalted butter, cut into smaller pieces
- 1 envelope unflavored gelatin
- 4 c fresh cranberries
- 1 c sugar
- ½ c orange marmalade
- 1 t orange zest
- 1 c heavy cream
- 2 ½ T honey
- Candied orange zest
- Crust: Whisk together oil and vanilla in a bowl. Combine flours, sugar, lemon zest, and salt in a food processor, pulsing until combined. Add butter to mixture and pulse until sandy. Add oil mixture and pulse until well combined. Press the mixture on bottom and sides of 9-inch tart pan with removable bottom. Refrigerate 2 hours. Preheat oven to 350 degrees and bake 20-25 minutes, then cool completely.
- Filling and assembly: Place ⅓ c cold water in a bowl and sprinkle gelatin on top. Combine cranberries, sugar, marmalade, and orange zest in a medium saucepan. Cook over medium heat and stir until the mixture thickens and the cranberries have softened/burst. Stir in gelatin mixture, cool 2 hours. Spread in crust and cover in refrigerator to set, at least 2 hours. Whisk cream and honey with an electric mixture until soft peaks form. Serve with the whipped cream and candied orange zest.