This sausage stuffing casserole is savory, moist, and seasoned with fresh herbs for the ultimate side dish for Thanksgiving dinner or any holiday meal. If you love rich and hearty stuffing ...

This cornbread sausage stuffing is a great side dish at any holiday, but feel free to enjoy it any time or for any occasion!

Classified as one of Mary Berry's "absolute Christmas favourites, " the recipe – taken from her book of the same title – is so simple. Requiring hardly any effort at all, these homemade ...

Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk. Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl. Unfold the pastry sheet on a ...

This recipe for classic sausage stuffing is nicely flexible, so you can adapt it to what you like. Some sausage meat packets already have added spices and you can even use flavoured sausages ...

Cook and finely ground sage sausage, add in celery, onion & seasonings. Stir and cook two (2) minutes. Add in uncooked white rice, stirring constantly while it browns (a little oil can be added if too ...

Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally. Remove the apples from the skillet. Heat 2 ...

Here's a breakdown of each step. What you'll need A good meat grinder attachment that also has sausage stuffing capabilities is a must-have. KitchenAid and several other manufacturers offer ...

Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. To make this recipe gluten free, use gluten-free breadcrumbs and sausage meat.

Or try Grace Parisi's no-fuss version, which gets a flavor boost from breakfast sausage and homemade turkey stock. Find these recipes and more in Food & Wine's guide to stuffing.

This sausage cornbread stuffing gets the Texas treatment from chef Robert Del Grande, who helped make a name for new Southwestern cuisine at Houston's Cafe Annie. In addition to the classic ...