SAUSAGE AND APPLE STUFFING
Chopped apples, crumbled sweet Italian sausage and dried cranberries come together in this sweet and savory stuffing.
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, cook the sausage in a large nonstick skillet over medium-high heat, breaking up the meat into small pieces with a wooden spoon until browned and cooked through, about 5 minutes Transfer the sausage to a plate using a slotted spoon. Add the cranberries, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper to the drippings in the skillet 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 and cooked sausage. 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. Drizzle the melted butter over the top and continue to bake until the top is crisp and golden, about 20 minutes more. Sprinkle the top with some chopped parsley.
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.
Provided by Stacy M. Polcyn
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g
SAUSAGE & APPLE STUFFING
Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
- Add the sausage and stuffing and stir lightly to coat.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g
RYE BREAD STUFFING
The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday. Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower. In this combination the flavor is not too strong, just enough that friends and family recognize it as something extra special you've done with your dressing. We've also been successful making this recipe gluten free by using gluten free white bread, broth and the regular flavor of Jimmy Dean Sausage.
Provided by Tinkerbell
Categories Pork
Time 1h40m
Yield 11 cups of stuffing, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Toss bread cubes in a large bowl.
- In a skillet, cook and crumble sausage just until cooked thru.
- Remove to paper towels to drain.
- To same skillet, add onion, apples, celery, garlic and butter.
- Saute until apples and vegetables are tender.
- Add both the onion mixture and sausage to bread.
- Add nuts (if desired), seasonings and enough broth to moisten.
- Cover and refrigerate til ready to bake.
- Stuff turkey just before baking.
- Bake any additional stuffing separately in a greased 2 quart casserole dish.
- Or bake all stuffing separately in a greased 13x9x2 baking dish.
- To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4
SAUSAGE, APPLE AND RYE-BREAD STUFFING
Steps:
- Preheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut bread into 1/2-inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.
- Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.
- Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.
- Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes. (Stuffing may be baked while making gravy for roast goose)
SAUSAGE AND APPLE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
- In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual.
RYE BREAD STUFFING
Provided by Ian Knauer
Categories Bread Garlic Side Sauté Thanksgiving Dinner Stuffing/Dressing Apple Caraway Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
- Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
- Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
APPLE SAUSAGE STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, breakfast sausage, celery, large yellow onions, garlic, apples, fresh sage, fresh thyme leaf, day-old sourdough bread, large eggs, chicken stock, salt, black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
- Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
- Add the apples, sage, and thyme. Cook until slightly softened, about 3 minutes.
- In a medium bowl, beat together the eggs, chicken stock, salt, and pepper.
- In a large bowl, combine the bread and cooked sausage mixture.
- Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 62 grams, Fat 41 grams, Fiber 3 grams, Protein 18 grams, Sugar 14 grams
STUFFING OF SAUSAGE AND APPLE
Steps:
- Cook the sausage meat in a skillet and drain off the fat. Set aside.
- Melt the butter in the skillet and soften the onion, celery and garlic. Add the apple and cook for 3 minutes, stirring.
- Meanwhile, put the bread crumbs in a large bowl and add the milk. Mix well.
- Add all the ingredients to the breadcrumbs and mix thoroughly. Stuff into the bird cavity.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 431 milligrams, Sugar 8 grams, TransFat 0 grams
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