Signature Sausage And 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.

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.

BEST SAUSAGE AND APPLE STUFFING RECIPE

Steps:

• Preheat the oven to 250 degrees
• Cut the bread into cubes, about 1/2" to 3/4" cubed pieces, and lay them on a baking sheet. ( I like to find bread in the marked down or day-old section of the bakery. You can use a mixture of sourdough, white and wheat bread.)
• Lay the bread cubes on a large baking sheet and bake in a 250-degree oven for about an hour. You will want to toss them a few times in that hour to dry out all the bread.
• Transfer the bread cubes to a very large bowl. Set aside while you make the rest of the stuffing.
• Preheat oven to 350 degrees.
• Cut up your onions and celery. 1/2" pieces work great. Put them in a large pot with the butter. Cook on medium heat, stirring frequently, until your celery and onions are tender and translucent, about 8 minutes.
• Add the sausage and using the bottom of the spoon, break the sausage up into small chunks. Cook the mixture until the sausage is no longer pink. Add the diced apples and cook for an additional minute.
• Add the minced Parsley, Thyme, and Sage, Salt, Pepper and 1 1/2" cups of the chicken broth.
• Pour the chicken broth and celery mixture over the cubed bread. Gently fold the ingredients together. (The stuffing should be moist but no standing water. If it seems like it's a little dry, add the additional 1/2 cup of chicken broth.)
• Spray a 9 by 13" baking dish with non-stick cooking spray.
• Spread the stuffing evenly on the baking dish and bake at 350 degrees for 45-60 minutes, stirring gently every 15 minutes. When the stuffing is done, the top should be lightly brown.
• Serve Immediately. Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days.

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.

SPICED APPLE SAUSAGE STUFFING

Steps:

• For the French toast batter: In a bowl, whisk buttermilk, heavy cream, eggs, and garam masala. Pour over bread cubes, toss, and let rest so the bread can absorb all of the liquid. For the stuffing: Peel, core, and evenly slice the apples. Melt 2 tablespoons butter in a skillet over high heat; add the apples, turn the heat to medium, and cook for 5 minutes. While the apples are cooking, core and thinly slice the fennel and onions so they are the same size. Season apples with a pinch of garam masala, a pinch of salt, then toss, remove from skillet and set aside.
• Add 1 tablespoon butter to the same skillet and add the fennel and onions, along with the tarragon and a pinch of salt. Cook until just tender, 5 minutes. Remove from the skillet and set aside.
• In the same skillet over medium heat, brown the sausage and break it up. After a minute or two, flip to brown on the other side. Remove and set aside. Over medium heat, melt 2 tablespoons of butter in the skillet and add half of the bread/French toast mixture in an even layer. Add a pinch of salt and continue cooking until the bread is brown and caramelized in parts; set the browned bread aside. Repeat with the remaining butter and bread/French toast mixture. Add all of the bread to a serving bowl along with the apples, fennel, onion, and sausage. Toss, then top with the tarragon and pistachios, and serve.

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!

APPLE SAUSAGE STUFFING

Steps:

• Broth Mixture- Combine gravy mix, melted butter& broth.
• Bring to a boil in a saucepan over medium heat until slightly thickened.
• Stuffing Mixture- In a large skillet fry sausage and bacon until almost crisp then remove to a large bowl.
• Discard all but 2 tbl of the bacon drippings; add onion, celery, mushrooms, apples, parsley& herbs.
• Sauté mixture for 5 minutes.
• Mix in stuffing cubes.
• Add to the bowl with bacon& sausage.
• Pour broth mixture over ingredients.
• Mix well.
• Season to taste with salt& pepper.
• Place stuffing into 9x13 pan, cover with foil and heat in 350F oven for 30 to 45 minutes until hot.

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.

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.