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How to Make Ina’s Sausage and Herb Stuffing | Barefoot Contessa | Food Network
i’m making a fan of sausage and herb stuffing it’s perfect for the holidays so i have some butter in the pan and we have lots of chunky flavorful things in the stuffing got two granny smith apples chopped up two stalks of celery and two onions i’m just going to saute them until they’re really tender stir them around in the past when i used to make a whole turkey i would put the stuffing inside and i had to cook the turkey forever in order for the stuffing to cook and so of course the turkey was dry not a good idea so i found if i made the stuffing separately i had really moist turkey and a big pan of stuffing that was moist and delicious and crispy and crusty on the outside that’s good stuffing until while that cooks i’m going to put some fresh parsley in okay about two tablespoons right in with the apples and onions tablespoon of salt seems like a lot but way too see it’s a lot of stuffing teaspoon of pepper just toss it all together i’m going to cook this for about 10 minutes until the apples are tender and delicious and then i’m going to mix it with bread crumbs you can certainly make bread stuffing with fresh bread but i like to take a french boule one of those round breads cut it in big one-inch cubes and then toast it for about seven minutes 300 degrees and what it does is it crisps it and it dries it out a little bit and then it will absorb all the gorgeous flavors of the apples and the onions can be very good bread stuffing i can smell the apples and onions they’re perfectly cooked apples are really tender wonderful we’ll put these into the breadcrumbs and then i’m going to cook the sausage delicious apple and sausage stuffing so for the sausage tried a few different things i first started with chicken sausage and basil sounds good right so boring it was just terrible and then i started with spicy sausage like italian sausage it was too spicy so i finally figured out that combination of spicy and sweet italian sausage was the perfect blend so that’s what i’ve got three quarters of a pound combined it’s really up to you whether you want more spicy or more sweet but it’s really good the sausage and the bread crumbs and apples and onions just a great combination just mash it in the pan so the sausage is really cooked and it’s broken up so this is going to cook for about 10 minutes and then it all goes together with the bread crumb stuffing okay while that cooks a few more ingredients i’m going to put a cup of cranberries in this thanksgiving cranberries are appropriate and just to make sure it’s really moist a cup of good chicken stock and the sausage perfect spicy sweet just dump it right in does that look delicious big spoon just toss it all together put it in a pan yikes cook the stuffing for 30 minutes until it’s browned and crusty on the top and hot delicious inside and i would say that looks like thanksgiving
Ina cooks her sausage, apple and herb stuffing outside the turkey!
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Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Ingredients
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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How to Make Ina’s Sausage and Herb Stuffing | Food Network
32件のコメント
I do mine separately, too. But just to be clear, this is not stuffing. The correct term is dressing.
🌟💖 I'M GOING TO MAKE THIS 💖 ( Amy, from Ohio 🇺🇸🙋🏼♀️: Thank's INA 😁
This is a no for me. You can’t have stuffing that isn’t seasoned with the spices everyone wants at this time of year … sage, rosemary and thyme. Salt and pepper are not enough. Those cubes of bread and chunks of vegetables/fruit are too big. You need smaller pieces so that every bite is balanced with a little bit of everything. Always butter the baking dish for more flavor, so it won’t stick, and the edges will crust and brown nicer. Add one egg to help bind and to add more fat/flavor. Always drain sausage to remove the majority of the grease. One cup
of liquid will not be enough. Bake first half covered to retain moisture, and second half uncovered to slighty brown.
I Cut my celery and onions and apples a little bit smaller than what she has here. I also put cranberries in mine.
I always add apples and cranberries to my stuffing. No complaints from anyone! Also I cook the turkey and stuffing separately, like Ina.
I'm so sorry but doesn't that look a little dry?
can I replace sausage and used turkey bacon?
No sage ???
Hi from jamacia my boss bring the sausage and the bread from the US so thanks for sharing too
Oh Ina, now you know "stuffing" that's not stuffed in a bird is called "dressing". LOL
Can this be made the day before? How does it reheat?
come on Ina-1 c. of stock for that whole big bowl??? what you're making is dry and crunchy bread cubes-not stuffing at all!!!
I made this stiffing every year is very delicious my family love it. Thank you Ina ❤
0:33 😂 Forever!!
I always put the neck etc in with the stuffing cooking separately from the turkey so that the stuffing has the turkey flavoring.
I love cornbread…. Sausage makes it…..
I emailed this woman years ago and asked why she didn’t have more diversity in her friends and she emailed me back and basically said she only featured people she knew and that didn’t include people unlike herself. I’ve never watched her shows since and would never try any of her recipes.💩
This is the closest I’ve ever seen to my family traditional stuffing. But still not exactly there. I’ve searched the Internet many times for our recipe, and no one else knows it. 😊
Not enough stock. You need at least three cups.
I make this every year. Nothing else beats it. Always a hit. Thanks Ina. 🌺🌺🌺
Looks good ❤
It looks to dry really
Consider using cornbread in the stuffing instead of the usual white bread crumbs. So much better. Also, I use Granny Smith apples (one or two depending on how many people are eating) they hold their shape and just work well with the other ingredients. Delicious ! Enjoy Thanksgiving !
Wait on adding the chicken stock to the bowl and de-glaze the pan after removing the sausage. There are flavors in there all the way back to the apples.
I make this staffing every year and loved it!
I can’t do this with apples and cranberries 😮
🤤
I never understood the addition of sausage in stuffing. It’s like an entire (heavy) meal on its own, instead of an accompaniment to the turkey.
Ive made this but I add 2 cups of chicken broth or it’s too dry for me.
Love to serve this with pork tenderloin
I use smaller cubes, more stock, a couple of beaten eggs and dried sage.
closest thing to my mother's DELICIOUS dressing I have ever seen.