Midwest Sausage Stuffing Sausage Apple Stuffing Recipes

SAUSAGE & APPLE STUFFING

Steps:

• Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
• Add the sausage and stuffing and stir lightly to coat.

SAUSAGE AND APPLE STUFFING

Steps:

• In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
• In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual.

SAUSAGE AND APPLE STUFFING

Steps:

• Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
• Meanwhile, cook the sausage in a large nonstick skillet over medium-high heat, breaking up the meat into small pieces with a wooden spoon until browned and cooked through, about 5 minutes Transfer the sausage to a plate using a slotted spoon. Add the cranberries, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper to the drippings in the skillet and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
• Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg and cooked sausage. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Drizzle the melted butter over the top and continue to bake until the top is crisp and golden, about 20 minutes more. Sprinkle the top with some chopped parsley.

APPLE AND SAUSAGE STUFFING

Steps:

• Brown the sausage in a large skillet over medium heat (add oil to skillet if needed); crumble the sausage while browning.
• Transfer sausage to a large bowl, using a slotted spoon.
• Add onion, celery, apple, and 1 tablespoon oil (if needed) to the skillet.
• Stir/saute until tender; remove skillet from heat.
• Add water and margarine to a saucepan; bring to a boil; remove pan from heat.
• In a mixing bowl, combine stuffing mix with water/margarine mixture; toss lightly until moist throughout (add more water if you prefer moister stuffing).
• Add fennel seeds to stuffing mixture; stir to blend.
• Add stuffing mixture and onion mixture to the large bowl with sausage; mix thoroughly.
• Transfer to a baking pan sprayed with cooking spray.
• Bake in a 350°F oven for 30 minutes.

MIDWEST SAUSAGE AND DRIED CHERRY STUFFING

Steps:

• In skillet, sauté the sausage, until brown.
• Drain grease and transfer to bread bowl.
• In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
• Remove vegetables and place in bowl.
• Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
• Add just enough chicken broth to moisten the bread mixture.
• You do not want it soaking wet.
• If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
• If not, lightly pack stuffing into a large, shallow baking dish.
• If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
• Let turkey rest at least 20 minutes before carving.
• If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
• Cover and bake at 325° for 20 to 30 minutes.
• Uncover and back for an additional 10 minutes.

APPLE AND SAUSAGE STUFFING

Steps:

• Sauté sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Add butter, onions and celery to skillet; sauté until onions are tender, about 15 minutes. Add apples; sauté until apples are tender but still hold shape, about 10 minutes. Add sage, thyme and allspice; sauté 1 minute. Add to sausage. Stir in stuffing mix. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• Preheat oven to 325°F. Generously butter 5x10-inch glass baking dish. Fill center of crown roast of pork with stuffing. Transfer remaining stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes.

APPLE SAUSAGE STUFFING RECIPE BY TASTY

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!

CRANBERRY, SAUSAGE AND APPLE STUFFING

Steps:

• Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
• Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
• Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

SIGNATURE SAUSAGE AND APPLE STUFFING

Steps:

• Heat oven to 350°F
• Melt butter in medium saucepan on medium heat. Add vegetables and apples; cook and stir 3 to 5 min. or until crisp-tender.
• Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
• Spoon into greased 8-inch square baking dish; cover.
• Bake 30 min., uncovering for the last 15 min.

STUFFING OF SAUSAGE AND APPLE

Steps:

• Cook the sausage meat in a skillet and drain off the fat. Set aside.
• Melt the butter in the skillet and soften the onion, celery and garlic. Add the apple and cook for 3 minutes, stirring.
• Meanwhile, put the bread crumbs in a large bowl and add the milk. Mix well.
• Add all the ingredients to the breadcrumbs and mix thoroughly. Stuff into the bird cavity.