Sausage Sage And Apple Stuffing Food

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!

SAUSAGE AND APPLE STUFFING

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.

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:

• 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.

SAGE SAUSAGE, APPLE & WALNUT STUFFING/DRESSING

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.

SAUSAGE & APPLE STUFFING

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.

APPLE AND SAGE STUFFING

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add celery and next 6 ingredients to drippings in skillet.
• Sauté over medium heat until vegetables are soft, about 5 minutes.
• Discard bay leaf.
• Add mixture to sausage.
• (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
• Butter 13x9x2-inch glass baking dish.
• Add bread to sausage mixture.
• Whisk milk, broth, and butter in bowl to blend.
• Mix into stuffing; season stuffing with salt and pepper.
• Mix in eggs; transfer to prepared dish.
• Bake uncovered until cooked through and brown, about 50 minutes.

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

SAGE SAUSAGE, APPLE AND CRAISIN DRESSING

Steps:

• Pre-heat oven to 325*F. Butter a 3 quart casserole dish. Place stuffing cubes in a large bowl.
• Melt 2 tablespoons of butter in a large, deep skillet over medium-high heat and add sage sausage (breaking up with a wooden spoon). Cook until almost all the pink is gone, but not so much that it gets dry (about 5 minutes). Pour cooked sausage AND all the drippings over the top of the stuffing cubes (Do Not mix in yet).
• Melt the remaining 4 tablespoons of butter in the same pan and add onion, apple, celery and the salt. Cook (stirring often) until veggies start to soften (about 5 minutes). Add the chicken broth and parsley to the pan and bring to just boiling.
• Once boiling, pour broth and veggie mixture over the stuffing cubes and sausage.Gently toss everything until evenly moistened (if it seems that it needs more moisture, add 1 tablespoon of water). Now add in Craisins and the beaten egg. Mix well.
• "Loosely" pack the dressing into the prepared casserole dish. (At this point you can "tightly" cover the dish with plastic wrap and refrigerate it over night to bake the next day, just remove the wrap, gently stir in about 1 tablespoon of water, "lightly "pack again and let it rest on the counter about a 1/2 hour before placing in the oven).
• Bake the dressing, UNCOVERED, until the top starts forming a crust (about 40 minutes). While it's baking, melt an additional 2 tablespoons of butter (unless you prefer to use 2 tablespoons turkey drippings). Once the 40 minutes are up, drizzle the butter (or turkey drippings) over the top of the dressing and return to the oven for an additional 20 minutes. Serve warm.
• (If your turkey is already roasting at the same temperature, you could add the dressing during the last hour. If your oven temp is different, you may need to adjust baking time). Enjoy!