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!

BEST-EVER SAUSAGE, APPLE AND SAGE STUFFING

Steps:

• Preheat oven to 375 degrees F. Lightly coat a large baking dish with cooking spray.
• In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage, salt and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
• Remove from heat. Stir in broth and egg. Add stuffing mix and stir to combine.
• Pour into prepared baking dish and cover with foil. Bake for 15 minutes. Remove foil and bake uncovered until crisp, 15 to 20 minutes more.
• 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.

SAUSAGE AND APPLE STUFFING CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
• Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
• Season with seasoned salt and pepper to taste.
• Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
• In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
• Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
• Transfer mixture to the buttered cassserole dish.
• Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
• Sprinkle with grated Parmesan cheese.
• At this point you can cover and refrigerate up to 8 hours.
• Bake uncovered for about 50 minutes or until cooked through and brown.
• Delicious!

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-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:

• 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.