Apple Turnip And Sage Dressing Recipes

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APPLE, SAUSAGE, AND PARSNIP STUFFING WITH FRESH SAGE



Apple, Sausage, and Parsnip Stuffing with Fresh Sage image

Categories     Fruit     Herb     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple     Meat     Sausage     Parsnip     Fall     Winter     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 10

1 1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

Steps:

  • Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
  • Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
  • Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
  • Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

SAGE DRESSING



Sage Dressing image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 14

1 pound dense country white bread, cut in 3/4-inch cubes
6 tablespoons unsalted butter, plus more for greasing the baking dish
2 leeks, halved lengthwise
4 to 6 ounces button or wild mushrooms, sliced 1/3-inch thick
Oil
1 1/2 cups thinly sliced celery
2 to 3 teaspoons crumbled dried sage
1 1/2 teaspoons dried thyme or dried marjoram, or a combination
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups chicken or turkey stock
2 large eggs
1/2 teaspoon baking powder
Fresh sage or thyme sprigs, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
  • Butter a 9 by 13-inch baking dish and set aside.
  • Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
  • Turn the oven up to 425 degrees F.
  • Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
  • Garnish with the herb sprigs and serve the dressing hot.

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

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

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

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.

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

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.

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