Sage Sausage And Cider Stuffing Food

SAUSAGE STUFFING

Steps:

• Add onions, celery, mushrooms, sage, poultry seasoning, 1 stick of butter and chicken stock to a pot. Bring to a boil then reduce heat and simmer until vegetables are tender. Allow to cool.
• In a large bowl combine stuffing mix, browned sausage, and all of the vegetables but not all of the stock. Mix lightly. Add the eggs and continue to add the stock until the stuffing comes together.
• Lightly spray a large oven proof bowl with cooking spray. Loosely spoon the stuffing into the bowl, do not pack in tightly. Dot the top with the remaining 2 tbs of butter.
• Bake at 350 (or whatever temp your other items need to cook at) for 1 hour or until the stuffing reaches an internal temperature of 180 and the top is lightly browned and slightly crisp. If you prefer a moister stuffing then cover with foil for the majority of the cooking and leave uncovered for the last 30 minutes.

SAGE SAUSAGE STUFFING

Steps:

• Preheat oven to 375 degrees.
• Saute pork in a large non stick skillet. (no oil needed). Remove pork with a slotted spoon, set aside. Drain oil but do not wipe out pan.
• Add 1/4 cup butter to hot pan, add sage, onions and celery. Saute on medium heat for a couple of minutes. Add cranberries and apples, cover and steam saute for a couple of minutes.
• Add remaining butter, sausage, pecans and stuffing mix. Lower heat and stir to incorporate all ingredients then add chicken broth - 2 cups at first and if not moist enough add more, but not mushy. Let this sit for a couple of minutes on the burner to heat everything.
• This can be made ahead, refrigerated and brought to room temperature before baking.
• Bake for 20-30 minutes in a greased casserole, uncovered, middle rack.
• Cooking time includes cooking on stove and in oven.
• Enjoy!

SAGE SAUSAGE AND CIDER STUFFING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Heat a large skillet over medium-high heat. Cook and stir the sausage in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set the sausage aside in a mixing bowl. Melt the butter and olive oil in the skillet over medium heat; stir in the celery and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir the cooked sausage into the onions along with the sage and apples. Continue cooking until the apples are just turning soft, about 5 minutes more. Whisk the chicken soup base and water together in a bowl until dissolved. Add the apple cider; stir in the sausage mixture along with the bread cubes until the bread is moist. Pack the stuffing into the prepared baking dish.
• Bake uncovered in the preheated oven until lightly browned and the edges are crisp, about 30 minutes.

SAGE & SAUSAGE STUFFING

Steps:

• Saute meats in large frying pan. While that is cooking, cube the bread (leave the crusts on).
• Dump bread cubes into a large bowl. When meat is cooked through, dump into a colander to rinse and drain; then add to the bread cubes, toss lightly.
• In same frying pan, add a dab of butter and saute the mushrooms. When they begin to get limp and juicy, dump into bowl with meat-bread mixture. Toss lightly.
• In frying pan, with another dab of butter, saute onion and celery. When onion is transparent either dump into bowl and toss OR dump into blender jar along with 1/4-1/2 cup melted butter and swirl into fine-ness. (This is for the kids who don't like to see chunks of "yukkies" as my son complains!), THEN pour over bread cube mixture and mix inches.
• Sprinkle herbs over the top, and toss again.
• Depending on how "juicy" you like your stuffing/dressing, melt another 1/2 cup of butter and drizzle over and stir.
• This is used for stuffing turkey, goose or chicken.
• Dressing can be baked in a greased, covered casserole dish at 325-350°F for 30-40 minutes.
• OPTIONAL ADD-INs: Try one or two of the following suggestions: 1-2 small cans sliced (minced) water chestnuts, 1/2 - 1 cup green olives, 1 cup chopped toasted nuts (walnuts are great!). Try a 1/4-1/2 cup cornmeal for an entirely different flavor.
• SUBSTITUTE: 1-2 small cans of drained mushroom stems and pieces instead of the fresh ones. Other herbs and LOTS of pepper are great too. Try a combination of wholewheat and white bread.
• LEFTOVERS: Reheat in the oven or microwave; keep pan covered unless you like it a bit drier. Use as a bread-like crust for Turkey Divan (with broccoli spears, turkey pieces, grated cheese and cream-of-mushroom soup over the top--baked).