Cranberry Apple Sage Stuffing Recipes

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CRANBERRY APPLE STUFFING



Cranberry Apple Stuffing image

One Thanksgiving, I lost the recipe I planned to use, so I threw this cranberry stuffing together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she'd ever tasted! Talk about a compliment! -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 15

3/4 pound bulk Italian sausage
2 celery ribs, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1/2 cup butter, cubed
1 package (12 ounces) seasoned stuffing cubes
1-1/2 cups chopped apples
1 cup dried cranberries
1/2 cup slivered almonds
1-1/2 teaspoons dried sage leaves
1-1/2 teaspoons dried thyme
1/8 teaspoon pepper
Dash salt
1 to 1-1/2 cups apple cider or juice

Steps:

  • Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

Nutrition Facts : Calories 338 calories, Fat 17g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 809mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 4g fiber), Protein 8g protein.

BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING



Brioche, Sage Apple and Cranberry Stuffing image

Provided by Food Network

Yield Stuffing for a 10 to 12 Pound

Number Of Ingredients 11

3 pounds pork sausage
8 tablespoons sage, finely chopped
2 large onions, cut into a small dice
3 tablespoons Butter
16 slices (1 large loaf Brioche cut into 1/2 inch slices)
8 ounces butter, melted
1 cup dried cranberries
2 Granny Smith apples cut into a small dice
2 to 3 cups turkey stock
Salt and pepper
10- to 11-pound bird

Steps:

  • In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
  • In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
  • Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
  • Season with salt and pepper.

SLOW COOKER CRANBERRY APPLE STUFFING



Slow Cooker Cranberry Apple Stuffing image

Save room in the oven and make Thanksgiving stuffing in the slow-cooker instead. Savory sage, parsley and onion combine with sweet and tangy chopped apples and cranberries for a classic seasonal side.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 3h20m

Yield 15

Number Of Ingredients 11

¼ cup butter
2 cups chopped celery
1 cup chopped onion
2 medium apples, cored and chopped
1 cup dried cranberries
2 cups Kitchen Basics® Original Chicken Stock
2 teaspoons McCormick® Sage, Rubbed
2 teaspoons McCormick® Parsley Flakes
1 teaspoon McCormick® Garlic Salt
½ teaspoon McCormick® Black Pepper, Coarse Grind
8 cups cubed day-old Italian or French bread

Steps:

  • Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
  • Spray inside of slow cooker with no stick cooking spray. Add stock and seasonings; stir to blend. Stir in bread cubes and vegetable mixture. Cover.
  • Cook 3 hours on LOW or until desired texture.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 20.2 g, Cholesterol 8.1 mg, Fat 3.8 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 2.1 g, Sodium 330 mg, Sugar 8 g

CRANBERRY SAGE STUFFING ON THE SIDE



Cranberry Sage Stuffing on the Side image

This is a lovely side dish that goes well with poultry, pork or almost any thing. It is sometimes nice to have two different stuffings for different tastes If you are going to double this recipe do not double the sage or it will overpower just add a little bit more than the original recipe

Provided by Bergy

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons butter
1 cup chopped onion
1 cup chopped celery (use leaves too well chopped)
2 cups chopped cranberries, fresh frozen or dried
4 cups white bread, cubes crusts removed
2 teaspoons fresh sage or 1/2 teaspoon dried sage
1 orange, rind of, grated
2 tablespoons brown sugar or 2 tablespoons brown sugar substitute
2 eggs, lightly beaten
salt & pepper
1 cup chicken stock

Steps:

  • In a large skillet melt the butter, do not brown, and add the onions- saute for 3 minutes then add the celery, stir.
  • Continue adding one ingredient at a time until all the ingredients are in the pan Stir lightly after each addition.
  • Turn into an oiled oven proof dish.
  • You may now refrigerate it covered until the next day or.
  • Bake in 350F oven for 30 minutes it should be nicely browned and cooked through.

Nutrition Facts : Calories 277, Fat 14.7, SaturatedFat 8.2, Cholesterol 93.7, Sodium 352.1, Carbohydrate 31, Fiber 3.6, Sugar 11.3, Protein 6.3

JONES SAUSAGE, CRANBERRY & APPLE STUFFING RECIPE - (3.9/5)



Jones Sausage, Cranberry & Apple Stuffing Recipe - (3.9/5) image

Provided by Booper-2

Number Of Ingredients 14

1 loaf sour dough bread, cubed (about 10-cups)
1 cup sweetened dried cranberries
1 medium apple, peeled, cored and chopped
2 (12-ounce) Jones Dairy Farm All Natural Pork Sausage Rolls
1/2 cup shallots, finely diced
1/2 cup pecans, chopped
1/2 cup fresh parsley, chopped
3 tablespoons fresh sage, finely chopped and divided
1 tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, chopped
1 cup chardonnay wine
4 tablespoons unsalted butter
2 cups chicken stock
2 eggs, lightly beaten

Steps:

  • Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10 to 15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries and apples. Set aside. Butter 9x13-inch casserole dish. Set aside. In large skillet over medium heat, cook sausage using spatula to break it up as it cooks. Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes. Leave 2 tablespoons of sausage drippings in the pan (drain any extra) and add shallots. Cook until translucent; add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes. Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. Add eggs. Toss gently until combined and pour into prepared baking dishes. Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.

APPLE-CRANBERRY STUFFING



APPLE-CRANBERRY STUFFING image

Categories     turkey     Side     Bake     Thanksgiving     Stuffing/Dressing

Yield 10

Number Of Ingredients 13

12 cups small day-old bread cubes
2 tablespoons butter
1 small onion, peeled and finely chopped
2 medium ribs celery, diced
2 medium Granny Smith apples, cored and diced
2 tablespoons minced fresh sage (or 2 teaspoons dried sage leaf, crumbled)
2 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme, crumbled)
3/4 cup dried cranberries
1/2 cup coarsely chopped pecans
1 1/2 cups turkey or chicken stock or broth
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • 1. Prepare the bread cubes. 2. Heat the butter in a skillet over medium heat. Add the onions, celery and apples; saute 5 minutes. 3. Combine the bread with the vegetables, sage, thyme, dried cranberries and pecans. Combine the liquid with the cayenne and pour over the stuffing; season with salt and pepper, stirring to combine. 4. Spoon the stuffing into a large casserole dish and cover. Bake in a preheated 325-degree oven 45 minutes. Uncover and continue baking 10 minutes

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING



Awesome Sausage, Apple and Cranberry Stuffing image

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Provided by Stacy M. Polcyn

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g

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