all things food
Make this easy sausage stuffing recipe for a flavorful, rich and savory side dish. It pairs perfectly with turkey, mashed potatoes, and cranberry sauce!
This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it’s egg-free!
The post Sausage Stuffing appeared first on Budget Bytes.
Whether you call it stuffing or dressing, this apple Sausage Stuffing recipe needs a permanent spot on your holiday menu! It’s rich, savory, and made completely from scratch (while still being super easy to prepare!). The top is crispy, the center is soft and moist, and the sausage adds a meaty flavor to every bite. And because I don’t use eggs, this recipe is also egg-free and can easily be made veggie/vegan! Pile it high on your Thanksgiving or Christmas dinner plate, and I guarantee you won’t have any leftovers.
Here’s what you’ll need to make this sausage apple stuffing:
When I said you can use any type of bread for this stuffing, I meant it! It’s a great recipe for using up the heels of bread from sandwich loaves you may already have on hand. You can even use burger and hot dog buns! Just try to end up with about 9 ½ cups of bread cubes.
I like using a mixture of bread for different flavors and textures, but whatever you have on hand will work great.
This side dish is easily made vegan or vegetarian-friendly with a few simple swaps. You can use a vegetable bouillon and find a vegan sausage or ground beef substitute in place of the chicken broth and sausage. I also recommend double-checking that the bread you use is vegan-friendly, as some can contain dairy or eggs. We also have a vegetarian stuffing recipe you can check out as well!
I love an easy make-ahead dish, especially over the holidays when my kitchen is already overflowing with food! You can prep this Italian sausage stuffing recipe up to two days in advance. I’d toast the bread cubes and then follow the recipe as written up to step 5, stopping just before the chicken broth is added. Let everything cool, cover it with a lid or some foil, and refrigerate until you’re ready to bake it. When you’re ready, pour the chicken broth over the top and bake as directed.
See how we calculate recipe costs here.
Preheat oven to 350f. Cut 12 slices of bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.
In a large sauté pan, cook 1 lb ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
Wipe out the sauté pan and melt 1 stick salted butter. Add 1 medium diced onion, 4-5 diced celery stalks, 4 cloves minced garlic, 2 Tbsp poultry seasoning, ½ tsp salt and 1 tsp pepper.
Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
Add more bread cubes until all have been used up. Then, add 1 diced green apple.
Pour chicken broth (made from combining 3 tsp chicken bouillon and 2 ¾ cups hot water) over the top of the stuffing mixture.
Bake for 1 hour and 15 minutes in 350F oven. If the top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with 2 Tbsp fresh parsley just before serving.
You won’t believe how easy making this stuffing with sausage is. You’ll never go back to using a store-bought mix again!
The post Sausage Stuffing appeared first on Budget Bytes.
This is the perfect pot roast recipe for comfort cooking at its best. Chuck roast is slow cooked in the oven with potatoes and vegetables until fork tender, then served with delicious gravy.
This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
The post Pear, Celery and Pecan Salad appeared first on Budget Bytes.
This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!
I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)
This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉
Here’s what you’ll need to make this pear, celery and pecan salad recipe:
Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:
The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.
This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!
When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.
See how we calculate recipe costs here.
Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with 5 Tbsp shredded parmesan and serve!
With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!
The post Pear, Celery and Pecan Salad appeared first on Budget Bytes.
Looking for a fun, bite-sized twist on classic stuffing? These Apple Sausage Stuffing Bites are adorable, perfectly portioned, and a hit with kids and adults alike! Made with sweet apple sausage, crisp celery, and tender apples, they bake up golden and delicious in a muffin tin. Why I Love This Recipe The Ingredients Substitutions and…
The post Apple Sausage Stuffing Bites appeared first on Weelicious.
Looking for a fun, bite-sized twist on classic stuffing? These Apple Sausage Stuffing Bites are adorable, perfectly portioned, and a hit with kids and adults alike! Made with sweet apple sausage, crisp celery, and tender apples, they bake up golden and delicious in a muffin tin.
Step 1: If your bread isn’t stale, toast it in a 300°F oven for 8-10 minutes to dry it out.
Step 2: Dice and brown the sausage in a sauté pan for 4-5 minutes or until golden. Add to large mixing bowl and let cool enough to handle.
Step 3: In the same pan, sauté the produce until tender. Add to the same mixing bowl as the sausage.
Step 4: Add the remaining stuffing bite ingredients into the large mixing bowl with the sausage and sautéed produce.
Step 5: Spoon the stuffing mixture into greased muffin tins, filling all the way to the top. Pat the mixture down to pack it well.
Step 6: Bake for 45 minutes or until crispy around the edges.
This is a must do in my book! Stale bread is better than fresh, but toasted is even better. By completely drying out the bread, it will more readily soak up the egg and broth mixture. This will also help the muffins hold their shape. Fresh bread isn’t able to soak up as much liquid and will also fall right apart.
These are a great option to make ahead of your holiday dinner. If making ahead, store in an airtight container in the fridge. Remove from the fridge for about 30 minutes to come to room temperature before doing a quick toast in the oven as you set out the other dinner items. This way they will get their crispy edges back but won’t dry out. I also think they taste great cold and pack them in my kids’ lunches!
A fully cooked chicken sausage is the perfect option here, though I do brown it in the skillet first. Browning always adds more flavor! However, feel free to use ground pork, though you will want to precook it first to break it into crumbles as well as drain off any excess grease. It would also be fun to use cooked and crumbled bacon or even a turkey breakfast sausage.
These Apple Sausage Stuffing Bites are a total game-changer for your holiday table! With their bite-sized charm, crispy edges, and delicious blend of sweet apple sausage, veggies, and herbs, they’re sure to be a hit with everyone coming to enjoy Thanksgiving dinner. I’d love to know what you think of this recipe — leave a comment and rating below!
Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!
The post Apple Sausage Stuffing Bites appeared first on Weelicious.
Old-fashioned giblet gravy is just like grandma used to make! Made with the giblet bag from the turkey or chicken, it’s a great way to make use of every part of the bird.
This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!
The post Stuffed Butternut Squash appeared first on Budget Bytes.
This Stuffed Butternut Squash is one of my go-to recipes when I have a bunch of family in town for the holidays. It’s a great way to sneak in veggies, but it still pleases the meat lovers. It’s versatile, too; it’s so easy to swap the Italian sausage with a vegetarian meat substitute! The stuffing is savory and cheesy, while the squash is perfectly soft and slightly sweet from the maple syrup marinade. It’s such an easy main or side dish, and everyone I make it for always loves it!
Butternut squash is one of my favorite seasonal veggies. It’s delicious when roasted, mashed, or turned into butternut squash soup. But have you ever tried stuffing it? I’m telling you, it takes this humble veggie to a whole new level! I brush the squash halves in a maple syrup, olive oil, and garlic marinade before roasting until slightly tender. While that’s happening, I sauté celery, onion, seasonings, and ground mild Italian sausage. After mixing in some spinach and shredded cheese, I pile the filling into the roasted squash halves and bake until bubbly. The result is a perfect combination of savory and sweet—your holiday spread needs this!
Here’s what you’ll need to make this stuffed butternut squash recipe:
If you don’t eat meat, you can swap out the ground sausage in this recipe for your favorite vegetarian alternative. Veggie ‘meat’ crumbles are an easy option (substitute the ground sausage with this on a 1:1 basis), or you could use cooked wild rice and chopped walnuts like in our stuffed acorn squash recipe!
This recipe is more than enough to serve 8 people. Each squash half provides 2 servings, but you can absolutely serve the halves whole for a more generous portion for 4 people. And while the skin is edible, I prefer to scoop out the filling and leave the skin behind.
I’ll be serving it for my family with my shaved sprouts salad and a crusty roll for a delicious, veggie-packed meal this fall. However, I think you should make it for Thanksgiving this year and watch it steal the show! Load up your plate with turkey breast, roasted vegetables, mashed potatoes, and this stuffed butternut squash for the ultimate holiday feast!
Let your stuffed butternut squash cool before wrapping it in plastic wrap (or storing it in an airtight container). It should last up to 3-4 days in the refrigerator or 2-3 months in the freezer. Let it thaw completely overnight before reheating in the oven at 350F for about 30 minutes. Make sure the filling reaches an internal temperature of 165F before serving. Cover with foil if needed to prevent the top from browning too much, and keep in mind the texture may be slightly softer after freezing.
See how we calculate recipe costs here.
Preheat oven to 400F. Cut 2 butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half.
Seed squash and puncture sides with a fork.
Whisk together 2 Tbsp maple syrup, 1 Tbsp olive oil, 4 cloves minced garlic, ¼ tsp salt, and ⅛ tsp pepper.
Brush the flesh of the squash with the maple marinade mixture.
On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
While the squash is pre-baking, prepare your filling: Combine 1 Tbsp olive oil, 1 diced onion, 4 stalks diced celery, ½ tsp salt, ¼ tsp chili flakes, ½ tsp poultry seasoning, and ⅛ tsp black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
Then, add 1 lb ground sausage to the pan and break it up with a spatula.
Cook the sausage until completely browned.
Stir in 3 cups fresh spinach.
Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.
I think you should make this sausage stuffed butternut squash recipe for your next family gathering—it’s sure to be a hit!
The post Stuffed Butternut Squash appeared first on Budget Bytes.
This easy chicken pot pie recipe is an ultimate comfort food recipe that’s easy to make, hearty, and delicious.
Beef short ribs are slow cooked with red wine and veggies in a rich flavored sauce until tender and falling off the bone. A savory gravy completes this mouthwatering dish that can be made with bone-in or boneless ribs.
Hearty and classic, this stovetop Italian Wedding Soup is packed with fresh ingredients. With tender meatballs, veggies, and pasta, it’s the perfect dish for a quick and cozy weeknight meal!
