Sausage And Apple Stuffing Bites Food

SMOKED SAUSAGE AND APPLE STUFFING BITES

Steps:

• Preheat oven to 425 degrees F. Coat a 24-cup mini-muffin pan with cooking spray.
• Arrange bread on a baking sheet in a single layer. Bake until toasted and dry, about 10 minutes. Remove from oven and place in a large bowl. Reduce oven temperature to 350 degrees F.
• Heat butter in a large skillet over medium-high until foamy, about 2 minutes. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add apple, onion, garlic, and sage; cook 3 to 4 minutes, stirring occasionally, until apple and onion are slightly softened. Remove from heat and cool 5 minutes. Transfer to the bowl with bread.
• Add chicken stock, parsley, salt, pepper, nutmeg, and eggs to bowl with bread mixture; toss gently until moistened. Divide mixture among muffin cups. Bake until set, about 20 minutes. Cool in pan 10 minutes. Use a small offset spatula to carefully remove from pans; serve warm.

STUFFING BITES RECIPE BY TASTY

Steps:

• Cook sausage in a skillet over medium heat. Add onion after 1-2 minutes and cook until sausage is cooked and onion is tender.
• Remove sausage from heat and transfer to a large mixing bowl and let cool.
• Add remaining ingredients to the bowl and mix until thoroughly incorporated.
• Using a large spoon or ice cream scoop, measure out mixture into 8 evenly sized balls and space them out on a parchment paper lined baking sheet.
• Bake at 350˚F (180˚C) for 20 minutes or until bites are cooked and slightly browned on top.
• Enjoy!

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:

• Heat vegetable oil in a large skillet over medium heat. Add sausage and sauté until cooked through and brown, cutting into small pieces with a spatula as it cooks. Transfer the cooked sausage to a bowl.
• Place the celery, onion, apple, garlic, and herbs in the skillet, and sauté over medium heat for 5 minutes. Add the sautéed mixture and the french bread cubes to the sausage.
• In a separate blow, whisk together the milk, broth, eggs and butter. Pour into bowl with stuffing mixture. Gently fold milk mixture into the stuffing mix. Season with salt and pepper. Transfer the stuffing to the greased baking dish. Bake uncovered until cooked through and brown, about 25 minutes.

SAUSAGE-AND-APPLE STUFFING BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup mini muffin tins with cooking spray.
• Toss bread cubes with 2 tablespoons olive oil on a baking sheet; season with salt and pepper.
• Bake bread cubes in the preheated oven until toasted, about 10 minutes. Transfer to a large bowl.
• Melt butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and celery; cook and stir until golden, about 5 minutes. Stir sausage, garlic, and sage into onion mixture and cook, breaking up the meat until no trace of pink remains, about 5 minutes.
• Mix sausage mixture, eggs, apple, and chicken broth into bowl of toasted bread cubes. Season with salt and pepper. Let stand until flavors absorb, about 5 minutes.
• Scoop stuffing mixture into muffin cups and bake in the preheated oven until golden, 20 to 25 minutes.
• Transfer muffin tins to a rack to cool, about 5 minutes. Loosen the muffins with a sharp paring knife to lift them out.

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.

APPLE/SAUSAGE STUFFING

Steps:

• 1. Melt half the butter in a skillet; add the chopped onions, and then cook over medium heat, until tender and lightly colored, about 20 to 25 minutes.
• 2. Chef's Note: Take your time with the onions, and don't cook them too fast; give the heat of the pan a chance to go its thing.
• 3. Transfer the onions to large mixing bowl, and set aside.
• 4. Melt remaining butter in the skillet, and add the chopped apple pieces.
• 5. Cook over high heat until lightly colored, but not mushy, about 4 or 5 minutes. Transfer to the mixing bowl with the onions.
• 6. Crumble the breakfast sausage into the pan, and cook over medium heat until lightly browned.
• 7. Chef's Note: Most breakfast sausage will work; however, avoid the maple flavored type. My personal favorite is sage pork sausage.
• 8. Thoroughly drain the fat, and then add to the mixing bowl with the onions and apples.
• 9. Add the breads, spices, and the remainder of the ingredients to the bowl, and toss until combined.
• 10. Chef's Note: You can make this stuffing the day before, place it into the fridge, and then add to the bird before cooking. However, if you're making it on the same day, make sure that the stuffing is completely cool before stuffing the bird.
• 11. Happy holidays everyone, and God bless...

APPLE SAUSAGE STUFFING

Steps:

• Broth Mixture- Combine gravy mix, melted butter& broth.
• Bring to a boil in a saucepan over medium heat until slightly thickened.
• Stuffing Mixture- In a large skillet fry sausage and bacon until almost crisp then remove to a large bowl.
• Discard all but 2 tbl of the bacon drippings; add onion, celery, mushrooms, apples, parsley& herbs.
• Sauté mixture for 5 minutes.
• Mix in stuffing cubes.
• Add to the bowl with bacon& sausage.
• Pour broth mixture over ingredients.
• Mix well.
• Season to taste with salt& pepper.
• Place stuffing into 9x13 pan, cover with foil and heat in 350F oven for 30 to 45 minutes until hot.