SAUSAGE, FRUIT AND NUT STUFFING RECIPE
This sausage, fruit and nut stuffing is the perfect holiday side dish!
Provided by Sara @ Mom Endeavors
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, brown the sausage over medium high. While the sausage cooks, chop the vegetables & fruit.
- Pour the cooked sausage into a large greased baking pan/casserole dish. In the skillet, add about 3 T butter and sauté the onions and celery. Add apples just for a couple minutes (you don't want them to be mushy.
- Pour stuffing bread crumbs in the pan over sausage, then add the sauteed vegetables, fruit, and nuts. Then, pour approximately 1.5 cups of liquid over the mixture. Stir to mix well.
- Melt the rest of the butter and pour over the top of the mixture.
- Baked covered for 20 minutes, then bake uncovered for approximately 10 additional minutes.
SAUSAGE AND DRIED FRUIT STUFFING
This delicious sausage and dried fruit stuffing is savory, tangy, with bread that is soft yet crunchy. that pairs nicely with chicken and turkey and heck- is even tasty at breakfast the next day!
Provided by Momof6
Number Of Ingredients 10
Steps:
- Soak the diced dried cherries and apricots in 1 cup of Triple Sec in a small saucepan (unheated) for 10 minutes.
- Bring to a dried fruit/Triple Sec mixture to a boil on the stovetop. Remove from heat, and set aside to cool.
- Brown the sausage in a large skillet, and then add the celery and onion and saute for 10 minutes. Remove from the stove to cool.
- Toast the slivered almonds in the oven- watching closely for them to brown (be careful- they turn from toasted to burnt very quickly!) After the almonds have cooled, dice them by hand or in a food processor.
- In a large bowl mix together the stuffing mix, sausage, celery and onion, the dried fruit and liquid, and the almonds. (I found it easies to do this in two batches)
- Heat the butter, chicken stock, and remaining ½ cup of Triple Sec in the same saucepan as used before, until the butter melts.
- Pour this over the stuffing mixture and then stir to make sure all of the bread cubes are moistened.
- Bake in a 13 x 9 pan at 350 degrees, for a total of 15 minutes (10 minutes covered in foil, 5 minutes uncovered).
HERB STUFFING WITH DRIED FRUIT
This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.
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, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper 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. 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. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
- Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g
SAUSAGE AND FRUIT STUFFING
Steps:
- Crumble sausage into large pan. Brown meat over medium heat. Remove with slotted spoon. To pan drippings, add butter, celery, onion, apple, pear, apricots, thyme, salt & pepper.. Cook, stirring, until fruits and vegetables are soft, about 10 minutes. Remove from heat. Stir in bread, parsley, egg and sausage. Stuff turkey according to directions on turkey. May also be made in a greased, 2 quart shallow baking dish. Bake, covered, at 325~ for 40 minutes. Uncover last 10 minutes for crispy top.
Nutrition Facts : Calories 413 calories, Fat 42.2167455 g, Carbohydrate 1.70122025 g, Cholesterol 128.47 mg, Fiber 0.340982503795624 g, Protein 7.53614175 g, SaturatedFat 22.7207417 g, ServingSize 1 1 Cup (98g), Sodium 340.4683 mg, Sugar 1.36023774620438 g, TransFat 2.7861615 g
DRIED FRUIT AND SAUSAGE DRESSING
This recipe was developed by one of our freelance food stylists, Suzanne Breckenridge. I make it every Thanksgiving, and my husband always hopes for leftovers! -Stephanie Marchese
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 cups.
Number Of Ingredients 16
Steps:
- Crumble sausage into a small skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute onion and celery in butter until tender. Add wine; simmer for 2 minutes., Cut crusts from the bread if desired; tear bread into small pieces. Place in a bowl; add the sausage, onion mixture and remaining ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt. baking dish., Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Nutrition Facts :
CORNBREAD STUFFING WITH SAUSAGE & FRUIT
Clipped from an issue of Holiday Cooking several years ago. This is my adaptation. This will be enough stuffing to fill an 8-10 pound bird.
Provided by HeatherFeather
Categories Pork
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 F.
- Brown sausage in a large skillet until no longer pink; drain fat.
- Add butter, chopped pear and apple, and salt to the pan.
- Stir to combine with cooked sausage and cook 1 minute.
- Mix together the dry stuffing mix with the raisins and nuts.
- Add the sausage mixture to the dry mixture and toss to coat.
- Add enough water to moisten.
- Use this mixture to stuff turkey or other meat and cook according to your recipe for the stuffed meat.
- Or, put the mixture into a 2 quart casserole and bake, covered with foil, at 325 F for 40 minutes or until heated through.
Nutrition Facts : Calories 254.7, Fat 12.9, SaturatedFat 4.5, Cholesterol 30.3, Sodium 367.4, Carbohydrate 26.4, Fiber 4.7, Sugar 6.8, Protein 9.3
FRUIT AND NUT STUFFING
I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.
Provided by Jo Coburn
Categories Fruit
Time 1h30m
Yield 12-20 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
- If you need to toast your pecans you can do so over medium-low heat in a skillet.
- Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
- (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
- You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
- Cooking times will vary with size and shape of pan.
- Add broth to maintain preferred moisture level of stuffing.
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5/5 Total Time 3 hrs 30 mins
- Preheat the oven to 350°. Spread the pine nuts and walnuts in a pie plate and bake for about 3 minutes, until lightly toasted. Coarsely chop the walnuts.
- In a small saucepan, bring the brandy to a simmer. Add the apricots, cover and simmer for 2 minutes. Add the prunes and clementine zest. Remove from the heat and let stand for 20 minutes. With a slotted spoon, transfer the fruit to a work surface. Simmer the brandy over moderately high heat until reduced to 1/4 cup, about 7 minutes. Cut the apricots and prunes into quarters.
- In a medium nonstick skillet, cook the sausage over moderate heat, breaking it up with a spoon, until almost no pink remains, about 5 minutes. Transfer the sausage to a food processor and process until finely ground. Transfer to a large bowl.
- Heat 2 tablespoons of the olive oil in the skillet. Add the garlic and cook over moderate heat until fragrant, about 3 minutes. Add to the sausage in the bowl, along with the nuts, apricots, prunes and the reduced brandy and season with salt and pepper.
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