Sausage And Sage Stuffing Food

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SAGE, SAUSAGE AND APPLE DRESSING



Sage, Sausage and Apple Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 11

One 16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casings removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
Kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (see Cook's Note)
2 large eggs, beaten

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.

SAGE SAUSAGE, APPLE & WALNUT STUFFING/DRESSING



Sage Sausage, Apple & Walnut Stuffing/Dressing image

Make and share this Sage Sausage, Apple & Walnut Stuffing/Dressing recipe from Food.com.

Provided by Chef Itchy Monkey

Categories     Apple

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

16 ounces stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 lb fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, peeled, cored, and chopped (such as Gravenstein, Rome, or Golden Delicious)
1 -2 stalk celery & leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth (homemade or low-sodium canned)
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten

Steps:

  • Preheat 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 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 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. Set immediately or warm.
  • Tips: Put the dressing in the oven during the last hour of cooking the turkey
  • Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.

Nutrition Facts : Calories 287.9, Fat 20.1, SaturatedFat 7.5, Cholesterol 69.4, Sodium 711.8, Carbohydrate 21.6, Fiber 3.6, Sugar 7.1, Protein 6.8

SAGE & SAUSAGE STUFFING



Sage & Sausage Stuffing image

Mother-in-law made this for our Thanksgiving weekend wedding rehearsal, back in 1978. It has been a part of our holiday menu every year since then---with a few additions, substitutions and tweaking over the years. Try some of the optional ingredients, too!

Provided by Debber

Categories     Meat

Time 45m

Yield 1 cup, 12-15 serving(s)

Number Of Ingredients 9

1 lb ground beef (combine with mild-spicy pork sausage)
1 loaf bread
1/2 lb butter, divided
1/2 lb fresh mushrooms, sliced
2 -3 large onions, finely chopped
4 -5 stalks celery, finely chopped
sage
parsley
thyme

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).

Nutrition Facts : Calories 322.1, Fat 22.2, SaturatedFat 12.2, Cholesterol 66.4, Sodium 373.3, Carbohydrate 20.4, Fiber 1.6, Sugar 3.1, Protein 10.6

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