Apple Sausage And Sage Stuffing Food

BEST SAUSAGE AND APPLE STUFFING RECIPE

Steps:

• Preheat the oven to 250 degrees
• Cut the bread into cubes, about 1/2" to 3/4" cubed pieces, and lay them on a baking sheet. ( I like to find bread in the marked down or day-old section of the bakery. You can use a mixture of sourdough, white and wheat bread.)
• Lay the bread cubes on a large baking sheet and bake in a 250-degree oven for about an hour. You will want to toss them a few times in that hour to dry out all the bread.
• Transfer the bread cubes to a very large bowl. Set aside while you make the rest of the stuffing.
• Preheat oven to 350 degrees.
• Cut up your onions and celery. 1/2" pieces work great. Put them in a large pot with the butter. Cook on medium heat, stirring frequently, until your celery and onions are tender and translucent, about 8 minutes.
• Add the sausage and using the bottom of the spoon, break the sausage up into small chunks. Cook the mixture until the sausage is no longer pink. Add the diced apples and cook for an additional minute.
• Add the minced Parsley, Thyme, and Sage, Salt, Pepper and 1 1/2" cups of the chicken broth.
• Pour the chicken broth and celery mixture over the cubed bread. Gently fold the ingredients together. (The stuffing should be moist but no standing water. If it seems like it's a little dry, add the additional 1/2 cup of chicken broth.)
• Spray a 9 by 13" baking dish with non-stick cooking spray.
• Spread the stuffing evenly on the baking dish and bake at 350 degrees for 45-60 minutes, stirring gently every 15 minutes. When the stuffing is done, the top should be lightly brown.
• Serve Immediately. Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days.

BEST-EVER SAUSAGE, APPLE AND SAGE STUFFING

Steps:

• Preheat oven to 375 degrees F. Lightly coat a large baking dish with cooking spray.
• In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage, salt and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
• Remove from heat. Stir in broth and egg. Add stuffing mix and stir to combine.
• Pour into prepared baking dish and cover with foil. Bake for 15 minutes. Remove foil and bake uncovered until crisp, 15 to 20 minutes more.
• Enjoy!

APPLE AND SAUSAGE STUFFING

Steps:

• Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

APPLE SAUSAGE STUFFING

Steps:

• Preheat oven 375 and butter a large baking dish (15x10x2).
• Toast bread on a baking sheet for 15 minutes, then remove. Toast pecans in oven for about 7 minutes.
• In large mixing bowl, combine bread, dried thyme, rubbed sage, and salt and pepper. Add pecans and mix gently.
• Melt butter in large skillet over medium heat and add onions, celery, and mushrooms. Sauté until slightly tender. Add fresh parsley, sage, thyme, and rosemary and cook for another minute.
• Remove vegetables from skillet and place in bowl with bread. Stir gently to mix.
• Add sausage to skillet and cook until browned. Remove sausage with slotted spoon and stir into bread mixture.
• Pour in chicken stock, one cup at a time, stirring until mixture is fairly wet. Start with 2 cups and add more if needed. Should be slightly wet but not soggy.
• Chop apples and stir into bread mixture.
• Spread stuffing in prepared baking dish.
• Bake uncovered about 45 minutes, or until browned and toasty.

APPLE, SAUSAGE, AND PARSNIP STUFFING WITH FRESH SAGE

Steps:

• Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
• Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
• Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
• Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

SAGE AND APPLE STUFFING

Steps:

• Preheat oven to 300°F with racks in upper and lower thirds. Spread bread on 2 rimmed baking sheets and bake until dry and crisp (but hasn't taken on any color), 18 to 20 minutes, rotating baking sheets from top to bottom halfway through. Let cool for 30 minutes. (Cooled, toasted bread cubes can be stored in an airtight container at room temperature for up to 2 days.)
• While bread cools, increase oven to 350°F. Grease a 13-by-9-inch baking dish with 1 tablespoon butter. Heat oil and 2 tablespoons butter in a large skillet over medium-high until butter melts. Add sage; cook, stirring often, until crisp, about 1 minute. Using a slotted spoon, transfer sage to a plate.
• Add onions, celery, pepper, and 1½ teaspoons salt to same skillet; cook, stirring often, until mixture softens and just begins to turn golden, 6 to 8 minutes. Transfer to a large bowl; add bread, grated apple, and half of the crisped sage.
• Whisk eggs in a medium bowl until lightly beaten; add broth, vinegar, and remaining 1 teaspoon salt and whisk to combine. Pour broth mixture over bread mixture; stir gently to combine. Let mixture stand, stirring occasionally, until liquid is absorbed, 5 to 10 minutes.
• Transfer bread-apple mixture to prepared baking dish. Top evenly with remaining crisped sage and dot with remaining 1 tablespoon butter. Cover dish with foil; bake at 350°F until steaming and slightly puffed, about 30 minutes. Uncover; continue baking until golden brown, 30 to 40 minutes. Let cool slightly for 5 to 10 minutes before serving.

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.

APPLE AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

SAUSAGE AND APPLE STUFFING

Steps:

• Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
• Preheat oven to 325 degrees F (165 degrees C).
• Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
• Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.

SAUSAGE, SAGE AND APPLE STUFFING

Steps:

• Set a large pan over a medium heat. Add the butter and, when it's bubbling, add the onion(s) and garlic. Cook gently, stirring regularly, until the onions are soft and sweet, then add the apple and cook for 5 minutes. Remove the pan and allow to cool.
• Put the liver(s) on a clean board and chop fairly finely using a large knife. In a large bowl mix the sausagemeat with the chopped liver, the cooled onions and apple and the breadcrumbs, as well as the spices, herbs, lemon zest and some salt and pepper - not forgetting the brandy! Mix well so everything's combined.
• Heat the oven to 180°C fan/gas 6. Fill the tin and smooth the top (don't press down too much), then bake for 30-35 minutes until cooked through.

APPLE-SAUSAGE STUFFING FOR TURKEY

Steps:

• Cook sausage until no longer pink, about 10 min, stir often.
• Drain most of the fat (leave about a tablespoon).
• Add onions and celery, cook another 3 minute.
• Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
• Add 1 cup of chicken stock, and bring to a boil.
• Remove from heat, stir in bread, parsley, salt and pepper.
• Spoon into a lightly greased casserole dish.
• (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
• Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
• Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.