APPLE-FENNEL STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Make Classic Stuffing with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.
- Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
- Photography by Charles Masters
CARAMELIZED APPLE, SAUSAGE & FENNEL STUFFING
This recipe is from Cooking Light Nov '11. I have listed some of the changes or adaptions that I did as well.
Provided by Tylers Cook
Categories < 4 Hours
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400°.
- 2. Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
- 3. Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
- 4. Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
- 5. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add apple and sugar; sauté 5 minutes or until apple caramelizes, stirring occasionally. Add to the sausage mixture.
- 6. Combine broth (NOT TOO MUCH! It will be mushy) and eggs in a small bowl, stirring with a whisk. Add broth mixture and remaining 1/4 teaspoon pepper to sausage mixture; toss well to combine.
- 7. Spoon sausage mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover with foil. Bake at 400° for 20 minutes. Uncover dish; bake at 400° for 20 minutes or until browned and crisp.
- 8. Enjoy!
Nutrition Facts : Calories 244.2, Fat 9.2, SaturatedFat 2.8, Cholesterol 42.8, Sodium 518.1, Carbohydrate 31.1, Fiber 3.2, Sugar 9.3, Protein 10
FENNEL-SAUSAGE STUFFING
Steps:
- In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
GRILLED SAUSAGES WITH CARAMELIZED ONIONS AND APPLES
Apples, onions, and grilled sausages make a perfect meal for autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any dinner sausage--bangers, turkey, beef, bratwurst, whatever you like!
Provided by JAYDA
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare grill for high heat.
- With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
- Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
- Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.
Nutrition Facts : Calories 288.5 calories, Carbohydrate 35.5 g, Cholesterol 33.7 mg, Fat 15.5 g, Fiber 4.8 g, Protein 4.7 g, SaturatedFat 7.1 g, Sodium 295.5 mg, Sugar 26.3 g
APPLE SAUSAGE STUFFING RECIPE BY TASTY
Here's what you need: unsalted butter, breakfast sausage, celery, large yellow onions, garlic, apples, fresh sage, fresh thyme leaf, day-old sourdough bread, large eggs, chicken stock, salt, black pepper
Provided by Pierce Abernathy
Categories Sides
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
- Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
- Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
- Add the apples, sage, and thyme. Cook until slightly softened, about 3 minutes.
- In a medium bowl, beat together the eggs, chicken stock, salt, and pepper.
- In a large bowl, combine the bread and cooked sausage mixture.
- Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
- Transfer the stuffing to the prepared baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
- Enjoy!
Nutrition Facts : Calories 697 calories, Carbohydrate 62 grams, Fat 41 grams, Fiber 3 grams, Protein 18 grams, Sugar 14 grams
APPLE SAUSAGE STUFFING
The smell of this stuffing being prepared is heavenly. It is a fight to keep the family from "sampling it" until it is all gone! This stuffing is cooked in a 9x13 pan - not inside the turkey.
Provided by DawnaR
Categories Apple
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Broth Mixture- Combine gravy mix, melted butter& broth.
- Bring to a boil in a saucepan over medium heat until slightly thickened.
- Stuffing Mixture- In a large skillet fry sausage and bacon until almost crisp then remove to a large bowl.
- Discard all but 2 tbl of the bacon drippings; add onion, celery, mushrooms, apples, parsley& herbs.
- Sauté mixture for 5 minutes.
- Mix in stuffing cubes.
- Add to the bowl with bacon& sausage.
- Pour broth mixture over ingredients.
- Mix well.
- Season to taste with salt& pepper.
- Place stuffing into 9x13 pan, cover with foil and heat in 350F oven for 30 to 45 minutes until hot.
Nutrition Facts : Calories 580.8, Fat 47.8, SaturatedFat 17.4, Cholesterol 102.9, Sodium 1177, Carbohydrate 19.8, Fiber 3.6, Sugar 9.5, Protein 18.8
SAUSAGE STUFFING WITH CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories casseroles, side dish
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 15
Steps:
- Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
- Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 15 grams, Carbohydrate 82 grams, Fat 25 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1387 milligrams, Sugar 19 grams, TransFat 0 grams
SAUSAGE FENNEL STUFFING
Categories Side Bake Thanksgiving Stuffing/Dressing Sausage Fennel Fall Gourmet
Yield Makes about a 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side
Number Of Ingredients 9
Steps:
- In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink. Transfer sausage with a slotted spoon to a large bowl.
- Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, until fennel is softened, about 10 minutes. Add apéritif, thyme, and tarragon and cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread or packaged stuffing and toss to combine well. Season stuffing with salt and pepper and cool completely. Stuffing may be made 2 days ahead and chilled, covered. (To prevent bacterial growth do not stuff turkey cavities ahead.)
CHICKEN-APPLE SAUSAGE AND FRESH FENNEL STUFFING
Categories Chicken Fruit Poultry Side Bake Sauté Thanksgiving Stuffing/Dressing Apple Sausage Fennel Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Divide bread cubes between 2 large rimmed baking sheets. Bake until bread is dry but not hard, stirring once, about 20 minutes. Butter 15x10x2-inch baking dish. Heat oil in heavy large pot over medium-high heat. Add sausage; cook until browned, breaking up lumps, about 5 minutes. Add butter to pot; stir until melted. Add onions and next 7 ingredients. Cook until vegetables are tender and sausage is cooked, stirring often, about 7 minutes. Add bread; toss.
- Whisk 1 cup broth and eggs in medium bowl to blend. Drizzle over bread mixture; toss to blend well. Add more broth if mixture is dry. Transfer stuffing to baking dish. Cover stuffing with buttered sheet of foil. Bake 40 minutes. Uncover and bake until browned and crisp on top, about 20 minutes longer.
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FENNEL, SAUSAGE, AND CARAMELIZED APPLE STUFFING RECIPE
From myrecipes.com
5/5 (4)Total Time 1 hr 28 minsServings 12Calories 180 per serving
- Arrange bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 16 minutes or until golden, stirring after 8 minutes. Place in a large bowl.
- Heat a large skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage to pan; cook 8 minutes or until browned, stirring to crumble. Add sausage to bread.
- Return pan to medium-high heat. Add 3 teaspoons oil to pan; swirl to coat. Add onion and next 5 ingredients (through garlic). Add 1/4 teaspoon pepper; sauté 8 minutes or until vegetables are tender, stirring occasionally. Add vegetables to sausage mixture.
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