Roasted Turkey Breast with Sausage Stuffing Almond Green Beans Corn Mashed Potatoes and Gravy
This recipe for roasted turkey breast with sausage stuffing, almond green beans, sweet corn, mashed potatoes and gravy is a complete dinner recipe for any special occasion that will serve a minimum of 8 people, with leftovers besides.
Your friends and family will rave after ingesting such a well rounded and complete roasted turkey dinner, with all the trimmings. Roasted turkey dinner isn't only for Thanksgiving; this economical meal is worth the time and effort. Follow the easy how to technique of this recipe alongside the simple to follow time lapse video tutorial, you'll be eating in no time. Entertaining has never been so effortless or rewarding. I am pleased to present this video recipe for Roasted Turkey Breast with Sausage Stuffing Almond Green Beans Corn Mashed Potatoes and Gravy in partnership with
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Bringing It Home - Chef Cat DeOrio - Sausage Stuffing
Join us this week for our Thanksgiving episode of Bringing It Home with Laura McIntosh. Laura and Chef Cat Deorio of Sara Lee will teach us to prepare easy and delicious recipes for holiday entertaining. Watch our all new episode to learn tips on having a successful party and maybe a few time saving techniques. All this and a whole lot more on Bringing It Home.
Simple Sausage Stuffing
This is a very basic and simple sausage stuffing recipe. It's also fairly quick to make and you can even freeze it! If you find it is too dry when mixing add some more chicken broth or another egg . Get creative ,add or omit anything you like. Season it as you like and try using salami, pepperoni, ham or veggies ! My grandmother use to add in golden raisins and pine nuts!
Music By The Spera Brothers
Ingredients:
3 Links Sausage
1/2 Onion chopped
2 Scallions chopped
1 Stalk Celery chopped
1-2 Garlic Cloves Minced
Hand full Chopped Parsley
1/2 Cup Grated Pecorino Romano Cheese
4 Tablespoons Butter
16 ounces Chicken Broth - Extra if needed
1-2 Eggs
1 -12 0unce Bag Cubed Stuffing
Sea Salt
Cracked Pepper
How to make low-carb Sausage Stuffing Balls
These low-carb Sausage Stuffing Balls from nobunplease.com are perfect as a Thanksgiving side dish or Christmas appetiser, but they’d also be great on a low-carb bun with your favourite gravy. Delicious! They include 2 tsp of oat fibre, which the author says adds a bread-like component, acts as a binder and soaks up the fat, resulting in moist and light sausage balls. But it’s not an ingredient I could find where I live. So I just left it out.
Prep Time 15 mins, Cook Time 15 mins, Total Time 30 mins.
Ingredients
• 1 pound (453g) ground sausage
• 1 cup almond flour
• 1 cup shredded cheddar
• 2 eggs beaten
• 2 tsp baking powder
• 2 tsp oat fiber
• 2 tsp dried onion
• 2 tsp dried oregano
• 1 tsp celery salt
• 1 tsp dried parsley
• 1 tsp dried sage
• ½ tsp garlic powder
• salt and pepper to taste
Instructions
• Preheat oven to 350ºF/180ºC.
• In a large bowl, add onion, baking powder, oat fiber, oregano, celery salt, parsley, sage, garlic powder, almond flour, salt and pepper. Whisk to combine.
• Add sausage, eggs and cheese and stir to combine.
• Form the meat mixture into equal portions and roll into a ball shape. I like to use a golf ball size as a gauge.
• Bake in preheated oven for roughly 12-15 minutes or until cooked all the way through.
• Serve with your favorite gravy. Enjoy!
Nutrition
Serving: 2 (of 18) stuffing balls | Calories: 314 | Carbohydrates: 4g | Protein: 17g | Fat: 25g | Fibre: 2g
The above nutritional stats are the author’s - but I thought that calorie count seemed high. Also I didn’t notice I was supposed to get 18 meatballs — I actually got 24. So I used my favourite recipe calculator from VeryWell.com and my stats are below. You might want to calculate based on the actual ingredients you use. Here’s what I got:
For 2 (of 24) stuffing balls I get 182 calories, 13.5g Fat, 4.2g Saturated Fat, 8.3g Total Carbs, 2.1g Fibre (6.2g net carbs), and 10.9g Protein.
How to Make Ina's Apple, Sausage & Herb Stuffing | Food Network
Granny Smith comes to dinner and ends up inside the turkey.
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How to Make Ina's Sausage and Herb Stuffing | Barefoot Contessa | Food Network
Ina cooks her sausage, apple and herb stuffing outside the turkey!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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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