Fresh Sage Apple Sausage Parsnip Stuffing Food

FRESH SAGE, APPLE, SAUSAGE & PARSNIP STUFFING

Steps:

• 1. Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
• 2. 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.
• 3. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread.
• 4. 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.
• 5. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing.
• 6. 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.
• 7. 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.) **OR transfer all stuffing to a large, buttered baking dish & proceed as directed.**
• 8. 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, 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.

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.

SAUSAGE, PEAR AND PARSNIP STUFFING

Steps:

• Preheat oven to 350°F. Place bread cubes on large rimmed baking sheet. Toast in oven until just beginning to color, about 10 minutes. Cool on sheet. Transfer to large bowl. Maintain oven temperature. Steam parsnips over boiling water until tender, about 4 minutes.
• Sauté sausage in heavy large pot set over medium-high heat until brown and cooked through, breaking into small pieces with back of spoon, about 7 minutes. Transfer sausage to strainer set over bowl. Add enough melted butter to sausage drippings to measure 6 tablespoons; add to pot. Heat over medium-low heat. Add leeks, dried pears, sage, nutmeg and parsnips to pot and sauté until leeks are tender but not brown, about 10 minutes. Transfer to medium bowl; stir in sausage.
• Heat 2 tablespoons melted butter in same pot over medium-high heat. Add fresh pears and sauté until golden brown, about 15 minutes. Transfer to bowl with parsnip mixture. Add 1 cup broth to same pot and boil until reduced almost to glaze, scraping up browned bits, about 5 minutes. Add to parsnip mixture. (Can be prepared 1 day ahead. Cover bread and parsnip mixture separately. Store bread at room temperature. Refrigerate parsnip mixture.) Add parsnip mixture to bread. Season with salt and pepper. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.