Apple Sausage Stuffing For Turkey Food

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.

ROASTED TURKEY WITH SAUSAGE APPLE STUFFING

Steps:

• Make sure the turkey is at room temperature when it goes into the oven; otherwise it will take longer to roast Preheat the oven to 475 degrees. Rinse the turkey inside and out and pat dry. Season the cavity with salt and pepper and set the bird on a rack in a roasting pan large enough to let air circulate all around. Rub the softened butter over the breast and legs and season with salt and pepper. Roast the turkey in the top third of the oven for about 30 minutes, or until beginning to brown. Reduce the oven temperature to 375 degrees, cover the turkey loosely with foil and continue roasting, basting often, for about 1 1/2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 175 degrees. Transfer the turkey to a serving platter, cover again with foil, and let stand for at least 20 minutes before carving.
• Meanwhile, cut the turkey neck and gizzard in half. Heat the vegetable oil in a medium saucepan and add the neck, gizzard, heart and wing tips. Cook over moderately high heat, stirring occasionally, until browned and crisp, about 7 minutes. Stir in the onion and celery and cook until golden. Add the wine and boil until reduced by half, about 7 minutes. Add the chicken broth and bring to a boil. Stir in the tomatoes, parsley, thyme and bay leaf and cook over very low heat until reduced to 3 1/2 cups, about 1 hour. Strain the turkey stock into a bowl; reserve 1 1/2 cups for the stuffing.
• 3. In a small bowl, mix the water with the flour until smooth. Remove the rack from the roasting pan and spoon off the fat. Set the pan over 2 burners on high heat. Add the remaining 2 cups of turkey stock and bring to a boil, scraping up any browned bits from the bottom of the roasting pan. Whisk in the flour paste and cook until the gravy thickens, then add the port. Strain the gravy into a sauceboat. Carve the turkey and serve with the gravy and Sausage Apple Stuffing.
• Preheat the oven to 425 degrees and generously butter 2 medium baking dishes that are at least 2 inches deep. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes.
• In a large bowl, toss the bread cubes with the prunes, apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. Add the eggs and reserved turkey stock and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer, or until heated through and browned on top. Let cool slightly before serving.

APPLE SAUSAGE STUFFING

Steps:

• Broth Mixture- Combine gravy mix, melted butter& broth.
• Bring to a boil in a saucepan over medium heat until slightly thickened.
• Stuffing Mixture- In a large skillet fry sausage and bacon until almost crisp then remove to a large bowl.
• Discard all but 2 tbl of the bacon drippings; add onion, celery, mushrooms, apples, parsley& herbs.
• Sauté mixture for 5 minutes.
• Mix in stuffing cubes.
• Add to the bowl with bacon& sausage.
• Pour broth mixture over ingredients.
• Mix well.
• Season to taste with salt& pepper.
• Place stuffing into 9x13 pan, cover with foil and heat in 350F oven for 30 to 45 minutes until hot.

SAUSAGE-APPLE STUFFING

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a large skillet over medium-high heat until it melts and starts to brown; add the apples, reduce the heat to medium and cook, stirring, until slightly tender, about 4 minutes. Stir in the honey and vinegar, then transfer to a large bowl to cool.
• Melt 2 tablespoons butter in the same skillet over medium-low heat. Add the bread cubes and toss to coat, then transfer to one side of a large rimmed baking sheet; add the sausage to the other side. Bake until the sausage is cooked through and the bread is toasted, 8 to 10 minutes. Add the sausage and bread to the bowl with the apples; add the sage, thyme and rosemary.
• Heat another 1 tablespoon butter in the skillet over medium heat. Add half each of the leeks, celery and parsnips, and 2 tablespoons water; season with salt and pepper. Cook until the vegetables are translucent, about 8 minutes, then transfer to the bowl with the sausage-apple mixture. Add the remaining leeks, celery and parsnips, and 2 tablespoons water to the skillet, season with salt and pepper and cook about 8 minutes; transfer to the bowl and toss. Warm a spoonful of the stuffing in the skillet with a touch of butter and taste the seasoning; adjust as needed. (It's so important to taste your stuffing while it's hot to get a sense of the seasonings and flavors.) Add the chicken stock to the bowl and toss to moisten all of the ingredients.
• Reduce the oven temperature to 350 degrees F. Brush a 9-by-13-inch baking dish with 1 tablespoon butter. Transfer the stuffing mixture to the dish and dot with the remaining 3 tablespoons butter. Cover with aluminum foil and bake 40 minutes, then uncover and continue baking until golden brown, about 40 more minutes.

TURKEY APPLE STUFFING

Steps:

• In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. , Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

SAUSAGE & APPLE STUFFING

Steps:

• Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
• Add the sausage and stuffing and stir lightly to coat.

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.

APPLE SAUSAGE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
• Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
• Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
• Add the apples, sage, and thyme. Cook until slightly softened, about 3 minutes.
• In a medium bowl, beat together the eggs, chicken stock, salt, and pepper.
• In a large bowl, combine the bread and cooked sausage mixture.
• Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
• Transfer the stuffing to the prepared baking dish and cover with foil.
• Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
• Enjoy!

TURKEY WITH APPLE STUFFING

Steps:

• In a large skillet, saute apples, almonds, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix., Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan., Bake, uncovered, at 325° for 4-1/2 to 5 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving., For gravy, pour pan drippings into a 4-cup measuring cup; skim off fat. Add enough water to measure 4 cups. Pour into a saucepan. Stir in bouillon, poultry seasoning and pepper. Bring to a boil. In a bowl, combine flour and milk until smooth; whisk into boiling broth. Cook and stir for 2 minutes or until thickened and bubbly. Serve with turkey and stuffing.

STUFFING OF SAUSAGE AND APPLE

Steps:

• Cook the sausage meat in a skillet and drain off the fat. Set aside.
• Melt the butter in the skillet and soften the onion, celery and garlic. Add the apple and cook for 3 minutes, stirring.
• Meanwhile, put the bread crumbs in a large bowl and add the milk. Mix well.
• Add all the ingredients to the breadcrumbs and mix thoroughly. Stuff into the bird cavity.

APPLE-SAUSAGE STUFFING

Steps:

• Place pork tenderloin and pork fat on baking sheet. Freeze 20 minutes. Quickly cut meat and fat into 1-inch cubes. Pass cubes through meat grinder fitted with fine blade (or have butcher grind meat and fat together twice). Transfer mixture to large bowl. Add salt, thyme, sage, nutmeg, pepper, and allspice and mix well. Blend in Cognac. Cover and chill overnight.
• Preheat oven to 300°F. Spread French bread on 2 large baking sheets. Bake until brown and dry, stirring frequently, 20 to 30 minutes. Let cool. Transfer to large mixing bowl.
• Melt 2 tablespoons butter in large skillet over medium-high heat. Add sausage and cook until no longer pink, 5 to 7 minutes, stirring and pressing with fork occasionally to break up lumps. Add sausage to bread using slotted spoon. Discard fat from skillet.
• Melt remaining butter in same skillet over low heat. Add apple, onion, and celery and cook until vegetables begin to soften, 5 to 7 minutes, stirring occasionally. Stir in parsley and cook 2 to 3 more minutes. Add mixture to bread and toss gently. Blend in remaining ingredients. Taste and adjust seasoning. Cool completely.
• If serving stuffing separately (without turkey), cover and bake 1 hour in 325°F oven.