Sausage Cranberry Apple Stuffing Recipes

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SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING



Sausage, Dried Cranberry and Apple Stuffing image

Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.

Provided by The Hearty Boys

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
  • Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

CRANBERRY, SAUSAGE AND APPLE STUFFING



Cranberry, Sausage and Apple Stuffing image

A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

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

Time 1h35m

Yield 20

Number Of Ingredients 11

1 pound sweet Italian sausage, casings removed
¼ cup butter
6 cups coarsely chopped leeks
3 tart apples - peeled, cored and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
2 teaspoons dried rosemary, crushed
1 cup dried cranberries
12 cups white bread cubes, baked until slightly dry
1 ⅓ cups chicken stock
salt and black pepper to taste

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.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.6 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 468.4 mg, Sugar 8.7 g

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

CRANBERRY, APPLE AND SAUSAGE STUFFING



Cranberry, Apple and Sausage Stuffing image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

8 tablespoons (1/2 cup or 1 stick) butter, unsalted
2 medium onions, finely diced
3 cups chopped celery, (about 6 large stalks)
6 cups coarsely chopped leeks, (about 12)
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2 cups dried cranberries
1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm)
2 cups (1 pint) vegetable stock
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
  • Place into a buttered casserole dish and bake for 45 minutes.

SAUSAGE AND CRANBERRY BAKED STUFFING



Sausage and Cranberry Baked Stuffing image

Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 8h55m

Yield 12

Number Of Ingredients 9

8 cups lightly packed 3/4-inch cubes French bread
1 lb bulk spicy pork sausage
2 stalks celery (with leaves), chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/2 teaspoon dried sage leaves
1/2 cup dried cranberries
1 cup Progresso™ chicken broth (from 32-oz carton)
1 cup milk
2 eggs, beaten

Steps:

  • Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
  • In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
  • Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
  • Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g

CRANBERRY, SAUSAGE, AND APPLE STUFFING



Cranberry, Sausage, and Apple Stuffing image

This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose up at first loved it! :)

Provided by SweetsLady

Categories     Christmas

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

16 ounces seasoned stuffing mix, cubed kind
6 tablespoons butter (seperated)
1 lb sage sausage
4 cups apples, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
3 cups chicken broth
1/4 cup fresh parsley, chopped or 4 teaspoons dried parsley
3/4 cup celery, chopped
1 cup onion, chopped
2 eggs, beaten
0.5 (8 ounce) package dried cranberries

Steps:

  • Preheat oven to 425 and butter a 3 qt baking dish.
  • Place stuffing in large bowl; reserve.
  • In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing.
  • In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened.
  • Stir in cranberries and eggs.
  • Spoon into baking dish; cover with foil. Bake 30 minutes.
  • Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 251.6, Fat 8.3, SaturatedFat 4.3, Cholesterol 46.6, Sodium 885, Carbohydrate 37.6, Fiber 3, Sugar 8.8, Protein 6.9

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.

SAUSAGE & CRANBERRY STUFFING



Sausage & cranberry stuffing image

Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

Provided by Good Food team

Categories     Side dish

Time 1h5m

Number Of Ingredients 10

1 onion , finely chopped
25g butter
2 slices white bread , whizzed to chunky breadcrumbs
200g sausagemeat
1 apple , peeled and grated
200g cranberry
50g pistachios
4 sage leaves, finely sliced
½ tsp mixed spice
bay leaves , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
  • To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING



New England Sausage, Apple and Dried Cranberry Stuffing image

Categories     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Sausage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 14 Servings (About 18 cups)

Number Of Ingredients 12

14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
  • Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • TO bake stuffing in turkey:
  • Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING



Sausage, Dried Cranberry and Apple Stuffing image

Recipe from Food TV Dan Smith and Steve McDonagh. I have tried many recipes and this one is my all time favorite. Fresh sage is important. My mother who is a very basic cook said this was so good it was addictive. I used onions instead of leeks as the leeks were super expensive. This is a fresh tasting stuffing. I used mild italian sausage. I am posting in time for Thanksgiving and hope you enjoy it as much as I do. This can be made ahead by 2 days if desired. Please note you may not want to use the entire tablespoon of salt.

Provided by aronsinvest

Categories     < 60 Mins

Time 50m

Yield 10

Number Of Ingredients 14

1 lb mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 granny smith apples, cored and chopped
1 cup chopped celery & leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaf
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 -3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.).
  • Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
  • *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

SAUSAGE APPLE CRANBERRY STUFFING



Sausage Apple Cranberry Stuffing image

This crowd pleasing Sausage Apple Cranberry Stuffing is one even your stuffing hating friends are going to love! It is a festive, popular, absolutely delicious Thanksgiving stuffing recipe.

Time 1h40m

Number Of Ingredients 14

1 1/2 cups cubed whole wheat bread *see notes for dried bread cube option.
3 3/4 cups cubed white bread *see notes for dried bread cube option.
1 pound ground sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/4 teaspoons dried sage
1 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Granny Smith apple, cored and chopped , you can peel or leave skin on.
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cup chicken broth
4 tablespoons butter, melted
1 egg, lightly beaten

Steps:

  • Preheat oven to 350*F
  • Spread the bread cubes on a large baking sheet, making sure to not overlap.
  • Bake for 5 to 7 minutes or until evenly toasted.
  • Place bread crumbs into a large bowl and set aside.
  • In a large skillet, cook the sausage and onions over medium heat, until cooked through.
  • Add the celery, sage, rosemary, and thyme. Cook together for 2 more minutes.
  • Place sausage mixture into bread bowl.
  • Add lightly beaten, raw egg, to the bread and sausage bowl.
  • Add chopped apples, dried cranberries, and parsley to sausage bowl.
  • Add Chicken broth and melted butter, and mix lightly.
  • Pour into a lightly greased casserole dish and bake for 30 minutes {If stuffing turkey, add this to the Turkey and bake.}
  • Remove from oven, stir and return to oven for 30 more minutes of baking.
  • Remove and serve immediately.

Nutrition Facts : Calories 270 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 16 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 496 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SAUSAGE, CRANBERRY, AND PECAN STUFFING



Sausage, Cranberry, and Pecan Stuffing image

Categories     Fruit     Nut     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Sausage     Pecan     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes about 12 cups

Number Of Ingredients 11

8 cups (1/2-inch) pieces firm white bread (3/4 pound)
1 1/2 pounds fresh pork sausage meat, crumbled
1/2 stick (1/4 cup) unsalted butter
2 onions, chopped
3 celery ribs, sliced 1/4inch thick
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
2 teaspoons minced garlic
1 1/2 cups chopped pecans (8 ounces), toasted
1 cup dried cranberries
1 tablespoon chopped fresh sage
1 to 1 1/2 cups chicken broth

Steps:

  • Preheat oven to 350°F.
  • Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
  • Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
  • Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
  • Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.

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From mcswe.tibet.org


SAUSAGE, APPLE, AND CRANBERRY STUFFING — LET'S DISH RECIPES
2019-10-11 In a large skillet, cook the sausage until done; remove from pan and drain on paper towels. Add butter to the skillet to melt. Add onions, chopped celery, sage, rosemary and thyme and sauté for about five minutes. Add the butter mixture to the bread mixture, along with the sausage, chopped apples, cranberries and parsley.
From letsdishrecipes.com


SAUSAGE, APPLE AND CRANBERRY CORNBREAD STUFFING
Instructions. Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray. In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper.
From thecomfortofcooking.com


APPLE CRANBERRY AND SAUSAGE STUFFING - THE CHUNKY CHEF
2021-11-02 Heat skillet over MED heat with a drizzle of oil. Add sausage and brown, crumbling as you cook, for about 4-5 minutes, or until cooked through. Drain sausage, then add to bowl with the bread and pecans. Add in apples and cranberries. Add 1 …
From thechunkychef.com


THANKSGIVING SAUSAGE, CRANBERRY & APPLE STUFFING - HAPPILY …
Add 1 Tablespoon of butter to a large skillet over medium heat. Add the onions and celery, then the sausage. Break the sausage up as it cooks. Once the sausage is cooked and thoroughly broken up, add all the spices. Stir to combine. Add the apples, cranberries and melted butter.
From happilyunprocessed.com


SAUSAGE STUFFING RECIPE WITH CRANBERRIES AND APPLES
2019-11-16 Place dried bread cubes in a very large bowl. Add sausage, onion and herb mixture, apple, cranberries, eggs, 2 cups of stock or broth and 4 tablespoons of melted butter. Mix until combined. Pour into a greased 9x13 baking dish and press down lightly. Cover with …
From momontimeout.com


FOOD NETWORK SAUSAGE STUFFING RECIPES
BEST CRANBERRY, APPLE AND SAUSAGE STUFFING RECIPES - FOOD … From foodnetwork.ca 2019-12-03 · Step 2. Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and …
From dewbay.tibet.org


CRANBERRY APPLE SAUSAGE STUFFING | RECIPE | EASY HOLIDAY SIDE …
Nov 17, 2017 - Cranberry Apple Sausage Stuffing is a delicious stuffing recipe with sourdough bread, tart apples, dried cranberries and savory sausage.
From pinterest.com


SAUSAGE APPLE CRANBERRY STUFFING - PLUM STREET COLLECTIVE
2021-11-01 In a large saucepan or skillet, cook sausage on medium high heat until lightly brown. Once cooked, remove sausage from pan into the large bowl with the bread cubes. Add butter to the same saucepan. Add diced shallots and onions. cover and cook until translucent. Once translucent, add diced herbs and cook for 1-2 minutes.
From plumstreetcollective.com


STUFFING RECIPE EASY – SAUSAGE APPLE CRANBERRY STUFFING
2018-11-05 Preheat oven to 350 degrees. In a large sauté pan, heat onions and celery over medium heat until softened. Add sausage, breaking up as it browns. Once sausage is cooked through, season with salt, pepper and stir in fresh herbs. Then stir in diced apples, cranberries, bread crumbs and stock.
From number-2-pencil.com


SAUSAGE-CRANBERRY STUFFING | BETTER HOMES & GARDENS
Step 3. Add butter to drippings in skillet. Add onion and cook about 7 minutes or until softened, scraping up brown bits from bottom of skillet. Add celery and garlic; cook and stir 2 minutes more. Transfer to bowl with sausage. Stir in bread, cranberries, sage, thyme, salt, and pepper. Step 4.
From bhg.com


SAUSAGE CRANBERRY APPLE STUFFING RECIPE | STUFFING RECIPES ...
It’s a sourdough stuffing with apples, cranberries, and juicy sausage. Oct 6, 2021 - This stuffing recipe is a winner for your turkey dinner! It’s a sourdough stuffing with apples, cranberries, and juicy sausage. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe ...
From pinterest.com


SAUSAGE AND CRANBERRY STUFFING WITH DICED APPLES | SALTY SIDE …
2021-07-09 How to make Sausage Stuffing. Preheat oven to 350 and grease a large casserole dish with nonstick cooking spray. Set aside. Add sausage, onion and celery to a skillet and cook until sausage is no longer pink and onions and celery are fragrant. Add bread crumbs, sausage mixture, apple, spices and cranberries (see suggestions below on ...
From saltysidedish.com


SAUSAGE APPLE CRANBERRY STUFFING RECIPE | DEPORECIPE.CO
2022-05-16 Sausage Apple Cranberry Stuffing Recipe. Stuffing recipe easy sausage apple cranberry no 2 pencil sausage apple and cranberry stuffing let s dish recipes cranberry apple sausage stuffing johnsonville com sausage apple cranberry stuffing simply scratch
From deporecipe.co


CRANBERRY APPLE SAUSAGE STUFFING - JOHNSONVILLE.COM
Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender. In a large bowl combine the stuffing cubes and sausage mixture. Add apples, cranberries and parsley. Stir in broth and eggs; toss to combine. Spoon into a greased 13-in. x 9-in. baking dish. Drizzle with butter. Cover and bake for 30 minutes.
From johnsonville.com


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