The Chew Iron Grandmas Italian Sausage Stuffing Recipe & More Stuffing


The Chew: Antoinette’s Italian Sausage Stuffing Recipe

Antoinette went with a pretty classic Italian sausage stuffing, but cooked it up a little different than it normally would be cooked.

  • 1 14-ounce bag of Cubed Bread Stuffing
  • 3/4 tablespoon Poultry Seasoning
  • 4 tablespoons Extra Virgin Olive Oil (divided)
  • 1 1/2 pounds Sweet Italian Sausage with Fennel (crumbled)
  • 2 1/2 cups chopped Fresh Celery
  • 1 medium Onion (chopped)
  • Salt and Pepper to taste
  • 3 cups Cremini Mushrooms (chopped)
  • 3 cups Chicken Stock
  • 1 stick Unsalted Butter
  • Preheat the oven to 350 degrees F.
  • Add the cubed bread to a large bowl and sprinkle with the poultry seasoning. Toss to coat.
  • In a medium sized saute pan over medium-high heat add 1 tablespoon of olive oil and then add the crumbled sausage. Remove once browned and add to a bowl. Make sure to cook sausage first.
  • Saute separately the celery and onion until just translucent, about 3-4 minutes. Season with salt and pepper. Add to the bowl once cooked. Add more olive oil to the pan and cook off the cremini mushrooms. Season with salt and pepper, and once cooked, add to the bowl of stuffing ingredients. Cooking everything separate is the secret. Do not blend the flavors.
  • Heat the chicken stock and melt the butter inside. Pour the liquid over the stuffing and gently fold together.
  • Put the stuffing in a greased dutch oven. Bake for 35 minutes covered. If you desire a crispy top, take the lid off the last 10 minutes of cooking.

The Chew: Daisy’s Cornbread Stuffing Recipe

Daisy made a southern style cornbread stuffing for the judges. Get the recipe below.

  • For the Stuffing:
  • 1 Cornbread (crumbled fine)
  • 1 cup Butter (2 sticks cut into slices and room temperature)
  • 1/2 bag Unseasoned Crumbled Stuffing Bread
  • Turkey Mixture
  • 2 teaspoons Poultry Seasoning
  • 2 teaspoons Seasoning Salt
  • 1 teaspoon Garlic Powder
  • 1 egg (beaten)
  • 1 cup Turkey Broth if needed

For the Cornbread:

  • 1 1/2 cups White Cornmeal
  • 1 cup Flour
  • 1 teaspoon Baking Powder
  • 3/4 cup Milk plus more if needed
  • 1 Egg (beaten)
  • Pinch of salt
  • 2 tablespoons Olive Oil

For the Gravy:

  • 3 tablespoons Turkey drippings
  • 3 tablespoons Flour
  • 2 teaspoons Soy Sauce
  • 4 cups Water
  • 1 tablespoon Butter
  • Salt and Pepper to taste

For the Turkey Stock:

  • 3 cups Water
  • 1 Turkey Neck
  • 1 Turkey Liver
  • 1 Turkey Giblets
  • 2 Celery Ribs (stringy parts removed and chopped)
  • 1 medium Onion (chopped)

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