Sage Sausage Dressing With Apples And Cranberries Food

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.

SAGE SAUSAGE DRESSING WITH APPLES AND CRANBERRIES

Steps:

• Cook the sausage in a frying pan until brown, breaking it up into pieces. Add the celery and onions. Cook until tender, about 5 minutes. Add the chicken broth, butter and sage. Cool.
• Tear up the bread into bite size pieces. Put it in a large bowl with the cornbread. Add the cooled sausage mixture. Mix together lightly. Let set a couple of minutes for the chicken broth to absorb. If the dressing still feels to dry add a little additional water. Stir in the apple, cranberries and pecans. Pour dressing into a buttered baking dish.
• Bake at 375 degrees uncovered for 40 minutes. If it starts to dry out on top you can cover it with aluminum foil.

SAGE SAUSAGE, APPLE AND CRAISIN DRESSING

Steps:

• Pre-heat oven to 325*F. Butter a 3 quart casserole dish. Place stuffing cubes in a large bowl.
• Melt 2 tablespoons of butter in a large, deep skillet over medium-high heat and add sage sausage (breaking up with a wooden spoon). Cook until almost all the pink is gone, but not so much that it gets dry (about 5 minutes). Pour cooked sausage AND all the drippings over the top of the stuffing cubes (Do Not mix in yet).
• Melt the remaining 4 tablespoons of butter in the same pan and add onion, apple, celery and the salt. Cook (stirring often) until veggies start to soften (about 5 minutes). Add the chicken broth and parsley to the pan and bring to just boiling.
• Once boiling, pour broth and veggie mixture over the stuffing cubes and sausage.Gently toss everything until evenly moistened (if it seems that it needs more moisture, add 1 tablespoon of water). Now add in Craisins and the beaten egg. Mix well.
• "Loosely" pack the dressing into the prepared casserole dish. (At this point you can "tightly" cover the dish with plastic wrap and refrigerate it over night to bake the next day, just remove the wrap, gently stir in about 1 tablespoon of water, "lightly "pack again and let it rest on the counter about a 1/2 hour before placing in the oven).
• Bake the dressing, UNCOVERED, until the top starts forming a crust (about 40 minutes). While it's baking, melt an additional 2 tablespoons of butter (unless you prefer to use 2 tablespoons turkey drippings). Once the 40 minutes are up, drizzle the butter (or turkey drippings) over the top of the dressing and return to the oven for an additional 20 minutes. Serve warm.
• (If your turkey is already roasting at the same temperature, you could add the dressing during the last hour. If your oven temp is different, you may need to adjust baking time). Enjoy!

BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING

Steps:

• In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
• In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
• Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
• Season with salt and pepper.

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.

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.

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.

APPLE-CRANBERRY DRESSING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish. Divide bread cubes between 2 rimmed baking sheets, spread in a single layer, and toast until crisp and golden, about 20 minutes. Let cool to room temperature; transfer to a large heatproof bowl.
• Meanwhile, cook sausage in a large skillet over medium heat, stirring occasionally and breaking into bite-size pieces, until just cooked through, about 5 minutes.
• Transfer sausage to bowl with bread. Melt butter in skillet. Add celery and onion and saute, stirring occasionally, until softened, about 5 minutes. Stir in apples and continue cooking until apples are crisp-tender, 3 to 4 minutes. Stir in sage and broth, raise heat to medium-high, and bring to a simmer. Remove from heat; immediately pour over bread and sausage. Add cranberries and stir to thoroughly combine. Season with salt and pepper.
• Transfer dressing to prepared dish. Bake, uncovered, until top is crisp and golden brown, 30 to 40 minutes. Serve immediately.

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.

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!

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.