Apple And Sage Stuffing Recipes

APPLE SAGE STUFFING

Apple Sage Stuffing image

Make and share this Apple Sage Stuffing recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Apple

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups butter
3 cups onions, chopped
3 medium granny smith apples, peeled, cored, and diced small
5 stalks celery, chopped small
2 tablespoons chopped fresh garlic
2 tablespoons whole dried sage
2 teaspoons poultry seasoning
1 pinch nutmeg
2 (450 g) harvest grain bread, chopped to a medium dice
1 liter turkey broth or 1 liter chicken stock
1 tablespoon chopped fresh thyme
3 tablespoons whole fresh sage
salt and pepper

Steps:

In a large pan, melt butter on med-high heat.
Saute onion, celery, garlic and apple.
Add sage, pinch of nutmeg and the bread cubes.
Reduce heat to medium.
Add stock and fresh herbs.
Season and taste.
Remove from heat; place in an oven-proof roasting pan.
Bake in a 350 degree oven for 30 minutes.

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

Ingredients

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.

APPLE AND SAGE STUFFING

Apple and Sage Stuffing image

When I saw this recipe in Gourmet Magazine, I knew I would have to try it. The magazine states, "This delicious stuffing is similar to a savory bread pudding." Bake it along side rather than inside, the bird.

Provided by Bev I Am

Categories Pork

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 lb spicy bulk pork sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups French bread, 1 inch cubes with crusts (from 1 lb loaf)
1 cup whole milk
1 cup low-fat chicken broth
2 tablespoons butter, melted
3 large eggs, beaten to blend

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.

SAGE AND APPLE STUFFING

Sage and Apple Stuffing image

Provided by Moira Hodgson

Categories side dish

Time 1h

Yield Stuffing for an 8- to 10-pound goose

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
4 stalks celery, chopped
Liver from the goose
4 Granny Smith apples, peeled, cored and chopped
2 cups white bread crumbs
2 eggs, lightly beaten
1 tablespoon blanched orange peel
1/2 cup fresh sage leaves, loosely packed, or 1 tablespoon dried
Coarse salt and freshly ground pepper to taste

Steps:

Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 11 grams, TransFat 0 grams

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