Buttery Beer Bread Stuffing With Sausage Apple Mushroom Recipe 435

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APPLE SAUSAGE STUFFING



Apple Sausage Stuffing image

Apple Sausage Stuffing with mushrooms, sage, and other fresh herbs and vegetables is a delicious variation of traditional stuffing.

Provided by Lucy Brewer

Categories     Thanksgiving

Time 2h30m

Number Of Ingredients 16

8 cups sourdough bread, cubed
1 cup pecans, chopped
1/4 teaspoon rubbed sage
1 teaspoon dried thyme
8 tablespoons unsalted butter
2 cups white onion, chopped
1 1/2 cups celery, chopped (about 3 stalks)
1 1/2 cups mushrooms, sliced
2 teaspoons chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1/4 cup chopped fresh parsley
1 lb. sweet Italian sausage
2 1/2 cups chicken stock
2 large Gala apples, chopped
Salt and pepper to taste

Steps:

  • Preheat oven 375 and butter a large baking dish (15x10x2).
  • Toast bread on a baking sheet for 15 minutes, then remove. Toast pecans in oven for about 7 minutes.
  • In large mixing bowl, combine bread, dried thyme, rubbed sage, and salt and pepper. Add pecans and mix gently.
  • Melt butter in large skillet over medium heat and add onions, celery, and mushrooms. Sauté until slightly tender. Add fresh parsley, sage, thyme, and rosemary and cook for another minute.
  • Remove vegetables from skillet and place in bowl with bread. Stir gently to mix.
  • Add sausage to skillet and cook until browned. Remove sausage with slotted spoon and stir into bread mixture.
  • Pour in chicken stock, one cup at a time, stirring until mixture is fairly wet. Start with 2 cups and add more if needed. Should be slightly wet but not soggy.
  • Chop apples and stir into bread mixture.
  • Spread stuffing in prepared baking dish.
  • Bake uncovered about 45 minutes, or until browned and toasty.

Nutrition Facts : ServingSize 12 servings, Calories 344 kcal, Carbohydrate 24 g, Protein 10 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 444 mg, Fiber 3 g, Sugar 8 g

BUTTERY BEER BREAD STUFFING WITH SAUSAGE, APPLE, & MUSHROOM RECIPE - (4.3/5)



Buttery Beer Bread Stuffing with Sausage, Apple, & Mushroom Recipe - (4.3/5) image

Provided by á-81356

Number Of Ingredients 26

BUTTERY BEER BREAD:
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 bottle (12 ounces) beer
1 stick unsalted butter
STUFFING:
1 loaf butter beer bread, cut into 1/2 inch cubes
1 loaf of your favorite bread, cut into 1/2 inch cubes
4 tablespoons butter
4 tablespoons olive oil
1 pound mild sausage
1 large yellow onion, diced
4 celery stalks, diced
1 granny smith apple, diced
4 ounce baby bella mushrooms, sliced
4 garlic cloves, minced
2-4 cups broth
3 eggs
1 teaspoon rosemary
1 teaspoon oregano
1/2 teaspoon sage
1/2 teaspoon ginger
1/4 teaspoon thyme
Salt & pepper, to taste

Steps:

  • Buttery Beer Bread: Preheat oven to 350°F and grease a 9x5 inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon stir the beer into the dry ingredients until just mixed. Pour half of the melted butter into the bottom of the pan. Spoon the batter into the pan and top with the rest of the melted butter. Bake for 50-60 minutes, until golden brown and a toothpick comes out clean. Stuffing: Preheat oven to 275°F. Place bread in a single layer on a large baking sheet. Bake until bread is completely dried, about 50 minutes total. Stir occasionally and rotate the pan throughout baking. Remove bread from oven and allow to cool. Increase heat to 350°F. In a large dutch oven, melt butter and olive oil. Once melted, add sausage, breaking into small pieces and cook until nearly all the pink is gone. Add onion, celery, mushroom, apple and garlic. Season with rosemary, oregano, sage, ginger, thyme and a generous sprinkle of salt and pepper. Stir often and cook until soft, about 10 minutes. After 10 minutes taste and add more salt, pepper or other spice as needed. In a large bowl combine 2 cups broth and 3 eggs, whisking until combined. Set aside. Remove dutch oven from heat and slowly add in egg/broth mixture while stirring sausage mixture. Gently fold in bread cubes and stir until everything is evenly distributed. Transfer to a 9x13 inch baking dish or a 10x14 oval baking dish. If you would like your stuffing to be a bit more moist, add 1/2 cup to 1 cup more broth over the top of the dish. Cover tightly with foil and bake for 30 minutes. Remove foil after 30 minutes and bake for an additional 15 minutes or until the top is golden and crisp and the liquid in the bottom has been absorbed.

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