APPLE, SAUSAGE & CORNBREAD STUFFING CUPS
Baked in muffin cups, these individually sized cornbread cups make a perfect autumn side dish.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
- Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
- Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 29 g, Cholesterol 37.8 mg, Fat 14.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 3.5 g, Sodium 1083.9 mg, Sugar 2.9 g
CORNBREAD, APPLE, AND SAUSAGE STUFFING
This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes enough stuffing for a 12- to 15-pound turkey
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
- In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
- Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.
CORNBREAD STUFFING WITH SAUSAGE AND APPLES
This is the Thanksgiving stuffing that most of my family prefers. I got it from Food TV. It's a recipe from Cock N' Bull Restaurant, Peddler's Village, Lahaska, Pennsylvania. The first time I made it, my kid's asked.." you're putting apples in the stuffing?..Yuck" But they gobbled it down.. they never used to even like stuffing at all before this one. Then every year since then, they beg for "the stuffing with the apples in it" This year, I'm making two kinds of stuffing. Bev has a near duplicate of my Grandmas stuffing, #44692 which I love so much. So I'm making both this year. I'm posting this so it is easy for me to find closer to Bird Day! It's moist and tasty. I usually make it in my slow cooker, but it's meant for stuffing a bird.
Provided by BETHANY T.
Categories < 60 Mins
Time 35m
Yield 2 chickens, 8 serving(s)
Number Of Ingredients 16
Steps:
- Sauté sausage until browned.
- Remove from pan and place in a large mixing bowl.
- Sauté onions and celery in butter.
- Add sage, rosemary and thyme.
- When mixture is softened, about 3 minutes, put into bowl with sausage.
- Add the remaining ingredients to the mixing bowl.
- If mixture is too dry, add more stock.
- Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.
CORNBREAD STUFFING WITH APPLES AND SAUSAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil over medium-high heat in 12-inch skillet.
- Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
- In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
SAUSAGE & APPLE CORNBREAD BAKE
Steps:
- Preheat oven to 400°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 8-in. square baking dish. Top with apples., In a small bowl, combine muffin mix, milk and egg just until moistened. Pour over apples. Bake, uncovered, until edges are golden brown and a toothpick inserted in center comes out clean, 30-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 400°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until edges are golden brown and a toothpick inserted in center comes out clean. Serve with syrup.
Nutrition Facts : Calories 618 calories, Fat 34g fat (10g saturated fat), Cholesterol 111mg cholesterol, Sodium 1209mg sodium, Carbohydrate 61g carbohydrate (27g sugars, Fiber 6g fiber), Protein 19g protein.
APPLE, SAUSAGE & CORNBREAD STUFFING CUPS
Baked in muffin cups, these individually sized cornbread cups make a perfect autumn side dish.
Provided by Crisco
Categories Crisco®
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Combine stuffing mix and apple in large bowl.
- Heat oil in large skillet over medium heat. Add onions and celery, cook 2 to 3 minutes or until tender. Add sausage. Cook 5 to 6 minutes until browned. Remove from heat. Combine sausage mixture, broth and egg with cornbread mixture. Press evenly into prepared muffin cups.
- Bake 30 to 34 minutes or until lightly browned. Cool 5 minutes.
Nutrition Facts : Calories 283.5 calories, Carbohydrate 29 g, Cholesterol 37.8 mg, Fat 14.3 g, Fiber 2 g, Protein 10.1 g, SaturatedFat 3.5 g, Sodium 1083.9 mg, Sugar 2.9 g
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