APPLE-SAUERKRAUT STUFFING
Whether you call it stuffing or dressing, this healthy apple-and-sauerkraut stuffing recipe made with seeded rye bread is a flavorful twist on the classic holiday side. If you're an extra-moist-stuffing type, bake it covered for the full 50 minutes; if you like some crispy bits on top, follow the recipe as written: bake covered for about 30 minutes, then uncovered for an additional 20 minutes.
Provided by EatingWell Test Kitchen
Categories Thanksgiving Vegetable Side Dish Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
- Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onions and apples; cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add parsley and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, cheese, sauerkraut and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
- Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
Nutrition Facts : Calories 201 calories, Carbohydrate 21.9 g, Cholesterol 18.1 mg, Fat 10.5 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 249.8 mg, Sugar 5.3 g
RYE BREAD STUFFING
The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday. Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower. In this combination the flavor is not too strong, just enough that friends and family recognize it as something extra special you've done with your dressing. We've also been successful making this recipe gluten free by using gluten free white bread, broth and the regular flavor of Jimmy Dean Sausage.
Provided by Tinkerbell
Categories Pork
Time 1h40m
Yield 11 cups of stuffing, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Toss bread cubes in a large bowl.
- In a skillet, cook and crumble sausage just until cooked thru.
- Remove to paper towels to drain.
- To same skillet, add onion, apples, celery, garlic and butter.
- Saute until apples and vegetables are tender.
- Add both the onion mixture and sausage to bread.
- Add nuts (if desired), seasonings and enough broth to moisten.
- Cover and refrigerate til ready to bake.
- Stuff turkey just before baking.
- Bake any additional stuffing separately in a greased 2 quart casserole dish.
- Or bake all stuffing separately in a greased 13x9x2 baking dish.
- To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4
SAUSAGE, APPLE AND RYE-BREAD STUFFING
Steps:
- Preheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut bread into 1/2-inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.
- Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.
- Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.
- Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes. (Stuffing may be baked while making gravy for roast goose)
BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING
Provided by Food Network
Yield Stuffing for a 10 to 12 Pound
Number Of Ingredients 11
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.
RYE BREAD STUFFING
Provided by Ian Knauer
Categories Bread Garlic Side Sauté Thanksgiving Dinner Stuffing/Dressing Apple Caraway Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
- Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
- Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
SAUERKRAUT AND APPLE STUFFED PORK ROAST
Pork and sauerkraut is a classic combo and I wanted to combine them in a roast. The added apples give the stuffing a fruity flavor which my whole family enjoyed.
Provided by nch
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h44m
Yield 6
Number Of Ingredients 12
Steps:
- Drain sauerkraut in a sieve, rinse under cold running water, and drain again.
- Melt 1 tablespoon butter in a small pot over medium heat and cook apples until lightly softened, about 3 minutes. Add sugar and continue to cook until apple pieces start to brown on the edges and caramelize, 3 to 5 minutes. Add sauerkraut, wine, and bay leaf. Cover and simmer until flavors are well combined, about 10 minutes. Remove from heat and cool for 15 minutes. Discard bay leaf. Season with salt and pepper.
- Unroll pork roast, pat dry with paper towels, and season with salt and pepper on both sides. Spoon the cooled apple-sauerkraut mixture in the middle of the roast. Roll the roast up and tie with kitchen twine.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat and saute pork roast on all sides until browned, 2 to 3 minutes per side. Move pork roast into a lidded casserole dish.
- Melt remaining 1 tablespoon butter in the same skillet and cook onions over medium heat until soft and translucent, about 8 minutes. Stir in water. Pour water and onions around the pork roast; cover with lid.
- Bake pork roast in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), basting with its juices a couple of times, 1 1/2 to 2 hours.
- Remove pork roast from casserole dish, untie kitchen twine, and cover with 2 layers of aluminum foil. Allow to rest in a warm area for 10 minutes.
- Pour juices from casserole dish into a small pot and puree with an immersion blender until smooth. Season with salt and pepper and serve with the roast.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 14.3 g, Cholesterol 63 mg, Fat 12.1 g, Fiber 3.6 g, Protein 18.7 g, SaturatedFat 4.7 g, Sodium 606.9 mg, Sugar 8.8 g
SAUERKRAUT STUFFING
When my husband and I were married, I didn't know how to boil water. Now, many years later, there are 890 cookbooks and counting in my collection-and we are parents of five grown children and grandparents of eight!
Provided by Taste of Home
Categories Side Dishes
Time 2h20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in the sauerkraut, parsley and seasonings. , Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm. , Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minute. Serve with the chicken.
Nutrition Facts : Calories 624 calories, Fat 37g fat (14g saturated fat), Cholesterol 184mg cholesterol, Sodium 1062mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 4g fiber), Protein 52g protein.
SAUERKRAUT AND APPLES
In the Chesapeake, seafood often finds its way onto the Thanksgiving menu. But in Baltimore, which has a strong eastern European and German immigrant history, the holiday table demands something else. "The absence of sauerkraut when turkey is present, Thanksgiving included, is unthinkable, comparable to potatoes without gravy or crisp French fries without ketchup," wrote John Shields, the chef and owner of Gertrude's restaurant in Baltimore, in his cookbook "Chesapeake Bay Cooking." (Sauerkraut is a mainstay well beyond Thanksgiving; Gertrude's hosts an annual Krautfest in January.) Traditionally, homemakers fermented the cabbage in earthenware crocks in their cellars, but these days the fresh stuff is available to buy. On Thanksgiving, it's often simply served as a side, or incorporated into dishes like this, in which the sauerkraut is braised in beer with bacon and apples.
Provided by Jennifer Steinhauer
Categories side dish
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
- Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut.
- Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 850 milligrams, Sugar 9 grams, TransFat 0 grams
SAGE AND APPLE STUFFING
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield Stuffing for an 8- to 10-pound goose
Number Of Ingredients 11
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
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
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.
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- Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the bread on a rimmed baking sheet. Bake, stirring once, until toasted, about 25 minutes; let cool. Increase the oven temperature to 375 degrees .
- In a large skillet, melt the butter over medium-high heat. Add the leeks, celery, bay leaves and rosemary. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the apples and cook for 1 minute. Remove from the heat. Discard bay leaves.
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