APPLE SAUSAGE STUFFING
Apple Sausage Stuffing with mushrooms, sage, and other fresh herbs and vegetables is a delicious variation of traditional stuffing.
Provided by Lucy Brewer
Categories Thanksgiving
Time 2h30m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 12 servings, Calories 344 kcal, Carbohydrate 24 g, Protein 10 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 444 mg, Fiber 3 g, Sugar 8 g
SAUSAGE, APPLE, AND WALNUT STUFFING
Steps:
- Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
- Preheat the oven to 350 degrees F.
- Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
- Remove from the oven and serve.
- MMMMM...stuffing!
SAUSAGE AND APPLE STUFFING
Chopped apples, crumbled sweet Italian sausage and dried cranberries come together in this sweet and savory stuffing.
Provided by Food Network Kitchen
Time 2h
Yield 8-10
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
- Meanwhile, cook the sausage in a large nonstick skillet over medium-high heat, breaking up the meat into small pieces with a wooden spoon until browned and cooked through, about 5 minutes Transfer the sausage to a plate using a slotted spoon. Add the cranberries, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper to the drippings in the skillet and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
- Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg and cooked sausage. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Drizzle the melted butter over the top and continue to bake until the top is crisp and golden, about 20 minutes more. Sprinkle the top with some chopped parsley.
SAGE, SAUSAGE AND APPLE DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
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.
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
MUSHROOM, APPLE, AND WALNUT STUFFED ACORN SQUASH
These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.
Provided by Mary Jenny
Categories Vegetable
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F/175°C.
- Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
- Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
- Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
- Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
- Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
- More recipes featuring fresh local ingredients are available at mushrooms.ca.
Nutrition Facts : Calories 597.2, Fat 15.1, SaturatedFat 4.3, Cholesterol 11.4, Sodium 709.8, Carbohydrate 102.3, Fiber 8.1, Sugar 8.4, Protein 18.1
APPLE WALNUT STUFFING
Use this to stuff turkey,pork chops,lamb,chicken, any thing you want! This completes a holiday meal!
Provided by Sharon123
Categories Apple
Time 1h
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
- Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
- Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
- Bake at 350* for 30 minutes.
- Yield: 6 servings (4 1/2 cups).
MUSHROOM/SAUSAGE STUFFING
Can be used to stuff a turkey, or baked in a covered casserole dish. Cooking time would be dependent on your choice. I like to use the packaged seasoned bread crumbs, and also hot Italian sausage. Use what you and your family enjoy..
Provided by sgt_pepper
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage, add ½ butter, celery, onions, and mushrooms.
- Sauté over low - med heat.
- add remainder of butter, and ½ can of chicken broth.
- Add in a separate bowl, or pan, the breadcrumbs.
- Season with salt, pepper, and sage.
- When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.
Nutrition Facts : Calories 444.8, Fat 33.5, SaturatedFat 15.7, Cholesterol 73.6, Sodium 1078, Carbohydrate 23.7, Fiber 2.3, Sugar 3.9, Protein 12.8
MUSHROOM AND WALNUT STUFFING
Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
- Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.
Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g
SAUSAGE & APPLE STUFFING
Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g
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