Cranberry Sausage Stuffing Logs Oamc Food

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 AND DRIED CRANBERRY STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Heat oil in a skillet over medium heat. Add onion and celery and saute for 10 minutes. Remove from the pan. Add sausage; cook and stir, breaking it up with a spoon, until browned and crumbly, 5 to 7 minutes. Return onion and celery and cook for a few more minutes.
• Transfer sausage mixture to a bowl and add stuffing mix and cranberries; gently stir until liquid is gone and ingredients are well coated. Place in the prepared baking dish and cover.
• Bake in the preheated oven for 30 minutes. Remove cover and bake for an additional 5 to 7 minutes.

CRANBERRY & SAUSAGE STUFFING LOGS

Steps:

• 1. Heat the oil in a large frying pan, saute the onion until softened (about 5 min).
• 2. Squeeze the sausage meat from the sausages into a large bowl, then add all of the other ingredients (including the onions),EXCEPT the cranberries and bacon, seasoning well; mix together well by hand.
• 3. To assemble each roll, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil making a big flat rectangle of bacon strips.
• 4. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 1-inch. Scatter with half the cranberries, then pat the down with your fingers.
• 5. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll. If you like things neat and tidy, you can also using a few pieces of kitchen twine to help hold the roll together.
• 6. Seal each log in greased foil.
• 7. At this point you can freeze your logs up to 1 month. Thaw before serving and cook up to 1 day in advance, reheat before serving,or just roast on the day you are serving.
• 8. Heat oven to 375 degrees/190C. Put the foil-wrapped rolls onto a roasting tin and roast for 45 minutes Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
• 9. The rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month. Roast up to 1 day ahead, then reheat, wrapped in foil, for 30 mins while the turkey rests and your vegetables finish cooking. The third portion can be baked in a casserole using the same temp/times as the logs.

SAUSAGE AND CRANBERRY BAKED STUFFING

Steps:

• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
• In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
• Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

OVEN-BAKED FENNEL SAUSAGE STUFFING FOR A CROWD

Steps:

• Dry your bread ahead of time by cutting it into 1/2 inch slices (if it isn't already sliced) and laying them on a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2 inch cubes and allow them to dry for another night. If you are in a hurry or they don't dry enough from just laying them out, dry the slices in a 225-degree oven until brittle but not brown, 30 - 40 minutes. Then cut them into cubes and proceed. You want to end up with nice 1/2 inch cubes that are not quite as dry as croutons but close to that.
• Preheat the oven to 400 degrees. Prepare two 9x13 pans with butter or cooking spray. Prepare the wild rice mix as directed on the package.
• Brown the sausage in a large pan. Remove the cooked sausage with a slotted spoon and set aside. Keep the rendered fat in the pan.
• Add 8 tablespoons butter to the pan and melt. Add the onion, celery and fennel and saute over medium-high heat and saute until translucent, about 10 minutes. Stir in all of the spices and saute for an additional 2-3 minutes until nice and fragrant. Remove from heat and the sausage back inches.
• Mix the onion mixture with the dried bread in a very large bowl (I use a large stock pot). Add in the parsley, broth and eggs and mix everything together gently but well.
• Divide the mixture into the two prepared pans. Melt the remaining 2 tablespoons butter and drizzle over the top of the stuffing. Cover the pans tightly with greased aluminum foil. You can refrigerate the stuffing at this point if you want to prepare it earlier in the day.
• Bake in the oven covered for 25 minutes, until fragrant (30-35 minutes if refrigerated). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.