Cranberry Sausage And Apple Stuffing Food

SAUSAGE & CRANBERRY STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
• To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

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, DRIED CRANBERRY AND APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

SAUSAGE APPLE CRANBERRY STUFFING

Steps:

• Preheat oven to 350*F
• Spread the bread cubes on a large baking sheet, making sure to not overlap.
• Bake for 5 to 7 minutes or until evenly toasted.
• Place bread crumbs into a large bowl and set aside.
• In a large skillet, cook the sausage and onions over medium heat, until cooked through.
• Add the celery, sage, rosemary, and thyme. Cook together for 2 more minutes.
• Place sausage mixture into bread bowl.
• Add lightly beaten, raw egg, to the bread and sausage bowl.
• Add chopped apples, dried cranberries, and parsley to sausage bowl.
• Add Chicken broth and melted butter, and mix lightly.
• Pour into a lightly greased casserole dish and bake for 30 minutes {If stuffing turkey, add this to the Turkey and bake.}
• Remove from oven, stir and return to oven for 30 more minutes of baking.
• Remove and serve immediately.

CRANBERRY, APPLE AND SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
• Place into a buttered casserole dish and bake for 45 minutes.

CRANBERRY, SAUSAGE, AND APPLE STUFFING

Steps:

• Preheat oven to 425 and butter a 3 qt baking dish.
• Place stuffing in large bowl; reserve.
• In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing.
• In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened.
• Stir in cranberries and eggs.
• Spoon into baking dish; cover with foil. Bake 30 minutes.
• Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.
• Serve and enjoy!

CRANBERRY, SAUSAGE AND APPLE STUFFING

Steps:

• Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
• Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
• Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING

Steps:

• Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
• Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• TO bake stuffing in turkey:
• Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

APPLE CRANBERRY STUFFING

Steps:

• Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.
• Place bread cubes in large bowl. Add celery mixture, broth and apple juice; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil.
• Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and lightly browned.