Sausage Pecan Turkey Stuffing Recipes

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TURKEY WITH SAUSAGE-PECAN STUFFING



Turkey with Sausage-Pecan Stuffing image

The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffed turkey that's become a tradition at our Thanksgiving dinner. Leftover stuffing can be a meal in itself. -Keri Scofield Lawson, Fullerton, California

Provided by Taste of Home

Categories     Dinner

Time 3h55m

Yield 12 servings (12 cups stuffing).

Number Of Ingredients 9

4 medium onions
1 pound bulk pork sausage
2 packages (6 ounces each) herb stuffing mix
1 package (15 ounces) golden raisins
1 cup pecan halves
6 celery ribs, diced
1/4 teaspoon each dried basil, oregano, curry powder, caraway seeds, poultry seasoning, garlic powder, salt and pepper
2-1/2 cups chicken broth
1 turkey (12 to 14 pounds)

Steps:

  • Preheat oven to 325°. Slice two onions; set aside. Chop remaining onions., In a large skillet, cook sausage and chopped onions over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Add herb packets from stuffing mixes. Stir in raisins, pecans, celery and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir about 5 minutes., Place reserved onions inside turkey. Loosely stuff turkey with 6-7 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate until ready to bake. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up., Roast, uncovered, 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Bake remaining stuffing, covered, 1 hour. Uncover; bake 10 minutes. , Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

Nutrition Facts :

SAUSAGE-PECAN TURKEY STUFFING



Sausage-Pecan Turkey Stuffing image

Ever since I first tried this, I've never made another stuffing. The sausage and pecans really give it a different flavor. Our home is on 20 acres where we have hay and horses-my husband, our two children, (8 and 6) and I ride a lot.

Provided by Taste of Home

Categories     Side Dishes

Time 5h25m

Yield 12-14 servings.

Number Of Ingredients 14

9 cups soft bread crumbs
1 pound bulk pork sausage
2 cups chopped onion
1/4 cup butter, cubed
3 unpeeled tart apples, coarsely chopped
1 cup chopped pecans
1/2 cup minced fresh parsley
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apple juice
Chicken broth
1 turkey (14 to 16 pounds)

Steps:

  • Place bread crumbs in a large bowl; set aside. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until a thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing.

Nutrition Facts : Calories 849 calories, Fat 44g fat (13g saturated fat), Cholesterol 294mg cholesterol, Sodium 558mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 3g fiber), Protein 86g protein.

ROLLED TURKEY BREAST WITH SAUSAGE-PECAN STUFFING



Rolled Turkey Breast with Sausage-Pecan Stuffing image

Each slice of this turkey reveals the roast's exquisite design, thanks to a Sausage-Pecan Stuffing. A tart chutney made with cranberries, raisins, and apples completes the perfect Thanksgiving meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 6

1 turkey breast (about 5 1/2 pounds), skin on, boned, trimmed, and butterflied
Coarse salt and freshly ground pepper
Sausage-Pecan Stuffing
3 ounces (6 tablespoons) unsalted butter, softened
1 cup water, plus more if needed
Cranberry-Golden Raisin Chutney

Steps:

  • Rinse turkey, and pat dry with paper towels. Place it on a flat surface, skin side up. Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Remove skin, and transfer to a parchment-lined baking sheet.
  • Flip turkey over, and lay flat. If turkey is not an even thickness, cover with plastic wrap, and gently pound with a mallet or a rolling pin. Season with salt and pepper. Spread stuffing evenly on turkey. Starting on 1 short side, tightly roll up turkey.
  • Center reserved skin on turkey roll, and smooth to remove any trapped air. Season with salt and pepper. Wrap entire turkey roll in cheesecloth, securing both ends with kitchen string. Tie additional string around roll in 3 or 4 places, spacing evenly. Rub with 4 tablespoons butter.
  • Preheat oven to 375 degrees with rack in lowest position. Place turkey roll on a rack on a rimmed baking sheet. Transfer to oven, and pour water in baking sheet. Roast, rotating halfway through and brushing with remaining 2 tablespoons butter, until stuffing registers 165 degrees on an instant-read thermometer, about 2 hours and 10 minutes. (Add more water to baking sheet if necessary to prevent pan drippings from burning.) Let turkey roll rest on baking sheet for 30 minutes.
  • To carve the turkey roll: Remove cheesecloth, and transfer turkey roll to a cutting board. Carefully cut roll into slices at least 1/2 inch thick, keeping stuffing intact. Transfer slices to a serving platter, and serve immediately with chutney on the side.

SAUSAGE PECAN STUFFING FOR ROLLED TURKEY BREAST



Sausage Pecan Stuffing for Rolled Turkey Breast image

Make and share this Sausage Pecan Stuffing for Rolled Turkey Breast recipe from Food.com.

Provided by Cook4_6

Categories     < 4 Hours

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb hot Italian sausage
1 medium onion
2 celery ribs, cut into 1/4 inch dice
8 ounces cremini mushrooms, trimmed and thinly sliced
2 tablespoons chopped fresh thyme
1 cup dry white wine, like Sauvignon Blanc
2 cups brioche breadcrumbs
1/2 cup pecans, toasted and finely chopped
1 large egg

Steps:

  • Heat oil in a large sillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, tranfer sausage to a medium bowl.
  • Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes.
  • Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes.
  • Add wine and stir. scraping browned bits from the bottom of the pan. Simmer until reduced by half, 2 to 3 minutes.
  • Stir in cooked sausage, remove from heat, and let cool slightly in pan.
  • Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside the turkey, pulse only until coarsely chopped.).
  • Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool at room temperature.
  • Stuff as directed (see rolled turkey recipe linked). or.
  • To bake outside of turkey; spoon into a buttered 9 x 13 inch baking dish. Cover with parchment, then foil, and bake in a 375 degree oven for 25 minutes. Uncover, and continue to bake until golden brown, about 15 to 20 minutes.

Nutrition Facts : Calories 243.9, Fat 18.2, SaturatedFat 5, Cholesterol 47, Sodium 564.3, Carbohydrate 5.8, Fiber 1.1, Sugar 1.9, Protein 10.6

SAUSAGE-PECAN STUFFING



Sausage-Pecan Stuffing image

To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 5 1/2 cups

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, plus more if needed
1 pound hot Italian sausage, casings removed
1 medium onion, chopped
2 celery stalks, cut into 1/4-inch dice
8 ounces cremini mushrooms, trimmed and thinly sliced
2 tablespoons chopped fresh thyme
1 cup dry white wine, such as Sauvignon Blanc
1/2 cup golden raisins
2 cups fresh brioche breadcrumbs
2 ounces toasted pecans, finely chopped (1/2 cup)
Coarse salt and freshly ground pepper
1 large egg, lightly beaten
Unsalted butter, softened, for baking dish, if needed

Steps:

  • Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl.
  • Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
  • Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature.
  • To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.

SAUSAGE-PECAN TURKEY STUFFING



Sausage-Pecan Turkey Stuffing image

Number Of Ingredients 14

9 cups soft bread crumbs
1 pound bulk pork sausage
2 cups chopped onions
1/4 cup butter or margarine
3 unpeeled tart apples, coarsely chopped
1 cup , chopped pecans
1/2 cup minced fresh parsley
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apple juice
Chicken broth
1 turkey (14 - 16 pounds)

Steps:

  • Place bread crumbs in a large bowl. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper stir in apple juice and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until the thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

ROAST TURKEY WITH PECAN, SAUSAGE & CHESTNUT STUFFING & ROAST SHALLOTS



Roast turkey with pecan, sausage & chestnut stuffing & roast shallots image

This traditional bird is served with classic sage & onion flavours and given a glossy finish with a sweet glaze

Provided by Good Food team

Categories     Main course

Time 4h30m

Yield Serves 8 with leftovers

Number Of Ingredients 26

5-5.5kg/11-12lb turkey
1 lemon
4 shallots , halved
sprig each sage and thyme , plus extra for serving
25g softened butter , plus 1 tbsp for the glaze
2 medium onions , each cut into 6 thick wedges
50g pecan
2 tbsp olive oil
25g butter
3 shallots , chopped
2 garlic cloves , finely chopped
140g cooked chestnut , finely chopped
450g good-quality pork sausage
140g fresh white breadcrumb
2 tbsp chopped parsley
2 tsp chopped thyme leaf
2 tsp finely chopped sage
1 egg , beaten
2 tbsp clear honey
2 tsp grainy mustard
¼ tsp soy sauce
12 shallots , halved lengthways, or left whole if small
1 tbsp olive or rapeseed oil
thyme and sage sprigs
1 heaped tbsp plain flour
1.2l turkey or chicken stock

Steps:

  • Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Finely grate 1 tsp zest from the lemon and set aside for the stuffing. Cut the lemon into 4-6 wedges and tuck into the turkey cavity with the shallots and herb sprigs. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
  • Make the stuffing. Chop just over half the pecans and reserve the remaining. Line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Squeeze the sausages from their casings and add to the bowl with the nut mixture. Add the remaining stuffing ingredients, including the reserved lemon zest, and season with salt and pepper. Shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook. Can be made 1 day ahead and chilled.
  • Make the glaze. Mix the honey, mustard, remaining 1 tbsp butter and soy sauce in a small bowl and set aside. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, then return the bird to the oven for a further 10 mins. Remove again, brush the turkey with the glaze, then roast for another 20 mins until golden. If you are roasting potatoes, put them in now. To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer - the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
  • Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil so it doesn't stick to the glaze, for up to 1 hr before carving. Meanwhile, cook the stuffing balls and shallots. Increase oven to 220C/200C fan/gas 7. Bake stuffing balls in the oven for 25-30 mins, removing the paper for the last 5 mins if they need browning.
  • Make the shallots. Put the shallots in a small roasting tin, toss in the oil, scatter over a few thyme and sage sprigs, and season with salt and pepper. Roast for 25-30 mins, turning half way, until shallots are nicely caramelised.
  • Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Sprinkle in the flour, set tin over a medium heat and cook, stirring for a couple of mins to cook the flour, scraping up any sticky bits from the bottom of the tin. Gradually pour in the stock, along with any resting juices from the turkey, and continue to stir until slightly thickened. Simmer gently for about 10-15 mins or until reduced to your liking. Season with salt and pepper if needed. Strain gravy into a pan, warm through, pour into a jug and serve with the turkey. Serve the turkey surrounded with stuffing balls, roasted shallots, and thyme and sage sprigs.

Nutrition Facts : Calories 926 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 101 grams protein, Sodium 2.17 milligram of sodium

TURKEY WITH SAUSAGE-PECAN STUFFING



Turkey With Sausage-Pecan Stuffing image

I have betrayed my Southern heritage! You see, here in the South, we make Dressing - not Stuffing. All my life I was served dressing at Thanksgiving and Christmas and I just can't help it - I don't like it!! When I became a grown-up, I broke Southern tradition and tried making stuffing - this is the first recipe I tried (from Taste of Home) and I have been hooked ever since. The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffing! If I have them, I also add some dried cranberries to the stuffing mixture. I have switched my turkey recipe (I now make Emeril's Brined and Roasted Turkey #272414), but this is still my official stuffing for the holidays! And even though I have switched, this is still a good turkey as well. : )

Provided by Sweet Diva MJ

Categories     Whole Turkey

Time 4h25m

Yield 12-14 serving(s)

Number Of Ingredients 17

4 medium onions
1 lb bulk pork sausage
2 (6 ounce) packages herb stuffing mix
1 (15 ounce) package golden raisins
1 cup pecan halves
6 celery ribs, diced
1/4 teaspoon dried basil
1/4 teaspoon oregano
1/4 teaspoon curry powder
1/4 teaspoon caraway seed
1/4 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups chicken broth
1 (12 -14 lb) whole turkey
melted shortening

Steps:

  • Slice two onions; set aside.
  • Chop remaining onions.
  • In a large skillet,brown sausage and chopped onions.
  • Add herb packet from the stuffing mixes.
  • Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes.
  • Add stuffing mixes and broth; mix well.
  • Cook and stir for about 5 minutes.
  • Place reserved onions inside turkey.
  • Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish;cover and refrigerate.)
  • Skewer openings, tie drumsticks together. Place on a rack in a roasting pan.
  • Bake, uncovered, at 325 for 4 to 4-1/2.
  • hours or until a meat thermometer reads 185, basting often with shortening. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more. )
  • When the turkey begins to brown, baste if needed and cover lightly with foil.
  • Yield: 12-14 servings (12 cups stuffing).

Nutrition Facts : Calories 948.9, Fat 41.9, SaturatedFat 11.3, Cholesterol 261.6, Sodium 923.2, Carbohydrate 56.9, Fiber 4.1, Sugar 26.7, Protein 84.2

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.

SAUSAGE-PECAN TURKEY STUFFING



Sausage-Pecan Turkey Stuffing image

Number Of Ingredients 14

9 cups soft bread crumbs
1 pound bulk pork sausage
2 cups chopped onions
1/4 cup butter or margarine
3 unpeeled tart apples, coarsely chopped
1 cup , chopped pecans
1/2 cup minced fresh parsley
1-1/2 teaspoons dried thyme
1 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apple juice
Chicken broth
1 turkey (14 - 16 pounds)

Steps:

  • Place bread crumbs in a large bowl. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper stir in apple juice and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until the thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Editor's Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 12 cups.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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From recipelink.com


SAUSAGE, APPLE, AND PECAN STUFFING RECIPE - RECIPES.NET
2022-02-14 Sausage, Apple, and Pecan Stuffing Recipe . How To Make Sausage, Apple, and Pecan Stuffing. No ratings yet. Print. This sausage stuffing recipe has sweet and savory flavors from the spices, fruits, and vegetables. Prep: 15 mins . Cook: 10 mins . Total: 25 mins . Serves: 10 people . Edit input. Ingredients. 1 lb Jimmy Dean pork mild sausage, diced; 3 cups white …
From recipes.net


AMAZING TURKEY STUFFING RECIPE WITH SAUSAGE
2019-04-01 This turkey stuffing with sausage is really easy. Here is how to do it: Cut up your bread, lay it on a baking tray and bake it at 200 degrees for about 45 mins or until it just starts to dry out. Heat a large frying pan to medium heat. Add the oil, chopped celery, and onions and saute until tender.
From cookswithcocktails.com


SAUSAGE PEAR STUFFING - JESSICA GAVIN
2014-11-24 Transfer to a large bowl. Meanwhile, heat a skillet over medium-high heat with 1 tablespoon olive oil. Add sausage, breaking apart with a spoon. Cook for 5 to 7 minutes, until browned. Reduce heat to medium. Stir in onions and garlic; cook for 5 minutes. Add pears and cook for 2 minutes.
From jessicagavin.com


SAUSAGE-PECAN STUFFING - THE BEEHIVE CONNECTION
Place 2 or so cups of stuffing inside of the turkey (optional). Place remaining stuffing in a greased 1 ½ quart baking dish. Cover and then refrigerate. Preheat the oven at 325 and heat the stuffing for about 1 hour covered and then uncover and cook for 5 to 10 more minutes.
From thebeehiveconnection.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


PEAR AND SAUSAGE STUFFING - THERESCIPES.INFO
Sausage Pear Stuffing Recipe | Martha Stewart new www.marthastewart.com. Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat.
From therecipes.info


SAUSAGE AND PECAN STUFFED TURKEY BREAST - MIKE REEBER
2020-11-23 To start, add the chopped shallot and garlic to a hot skillet, along with a good bit (2 TBSP) of olive oil. Add the shallot and garlic to the pan and sauté.
From northeasternbowhunter.com


ROAST TURKEY BREAST W/ SAUSAGE, PECANS & CRANBERRY STUFFING
Blog – Recipes; Contact; Legal; Roast Turkey Breast w/ Sausage, Pecans & Cranberry Stuffing . In acknowledgement to our American neighbors who are celebrating Thanksgiving today, I am featuring a stuffed turkey breast meal on the blog today. Technically, stuffing cooked inside turkey/chicken is called ‘stuffing’ whereas stuffing cooked separately is called ‘dressing’. But …
From goodfoodandtreasuredmemories.com


SAUSAGE, APRICOT AND PECAN STUFFING – THRIFTED KITCHEN
2018-11-22 Add the sage, thyme, marjoram and pepper and cook 1 minute more. Transfer to the bowl with the sausage and stir. Stir the parsley, apricots, pecans and salt into the sausage mixture, then top with the bread cubes. In a separate bowl or measuring cup, whisk together the broth and eggs, then pour over the bread cubes.
From thriftedkitchen.com


APPLE PEAR STUFFING - THERESCIPES.INFO
Baked Apple Pear Stuffing : Recipes - Cooking Channel trend www.cookingchanneltv.com. Preheat the oven to 325 degrees F. In a large skillet set over medium-high heat, brown the sausage, breaking it up with the back of a spoon, crumbling as it cooks. Once browned, add the leeks, apple and pear and saute until fragrant and softened, about 5 minutes.
From therecipes.info


RECIPE(TRIED): SAUSAGE/PECAN STUFFING - FOOD NEWS
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer. Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage.
From foodnewsnews.com


SAUSAGE STUFFING RECIPE EPICURIOUS - THERESCIPES.INFO
Cheesy Sausage and Sage Stuffing Recipe | Epicurious tip www.epicurious.com. 2 cups half-and-half 1 pound aged cheddar, grated (about 5 cups), divided Step 1 Preheat oven to 300°F. Butter a shallow 13x9" baking dish and a large piece of foil. Place 9 cups bread in a large...
From therecipes.info


ROAST TURKEY WITH PECAN STUFFING RECIPE | D'ARTAGNAN
Remove from heat and let cool. Combine sausage mixture with pecans and egg. Add bread, ½ cup of the stock, salt and pepper, and gently toss to blend. Stuffing should be a little dry. Set aside to cool. Stuff turkey loosely with stuffing, truss, and set it, breast-side down, on rack in roasting pan. Add 2 to 3 cups of the stock, ¼ cup bourbon ...
From dartagnan.com


SAUSAGE, APPLE AND PECAN STUFFING | HOLIDAYS DISHES, PECAN, SAUSAGE
Jan 11, 2013 - Sausage, Apple and Pecan Stuffing: We are well on our way to a memorable Family Style Thanksgiving with this recipe. Between the savory sausage, tart apples and sweet candied pecans, I'd say this recipe is a home run! I cut out …
From pinterest.com


SAUSAGE, APPLE AND PECAN STUFFING - INSTRUCTABLES
Here is what you will need for about 8 servings: 1/2 stick of Butter, plus 3 tbsp. 1 14 oz. bag Herb Seasoned Stuffing Mix 4 cups Chicken Broth, divided 1/2 pound Turkey Sausage 1/2 large Onion, chopped 2 cloves Garlic, minced 2 stalks Celery 1/2 cup Candied Pecans, chopped 1 Apple, cored and chopped Salt and Pepper In a large pot, melt the butter with 1 cup chicken …
From instructables.com


BROWNBERRY STUFFING RECIPES WITH SAUSAGE - THERESCIPES.INFO
Sausage-Pecan Stuffing Recipe - Martha Stewart hot www.marthastewart.com. Directions Instructions Checklist Step 1 Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl. Step 2 Add onion and celery to drippings in skillet, …
From therecipes.info


SAUSAGE-PECAN TURKEY STUFFING RECIPE - FARMANDDAIRY.COM
2013-11-20 Ingredients: 9 cups soft bread crumbs 1 pound bulk pork sausage 2 cups chopped onion 1/4 cup butter, cubed 3 unpeeled tart apples, coarsely chopped 1 cup chopped pecans 1/2 cup minced fresh ...
From farmanddairy.com


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