Sourdough Stuffing With Sausage Apples And Golden Raisins Recipes

SOURDOUGH STUFFING WITH SAUSAGE, APPLES AND GOLDEN RAISINS

Steps:

• Position rack in center of oven and preheat to 350°F Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
• Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
• Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Position rack in center of oven and preheat to 350°F Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

SOURDOUGH AND SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F. In a large saute pan or dutch oven, heat the olive oil over medium heat. Brown the sausage until cooked through and reserve on the side.
• Add the butter, apples, celery and onions and saute until tender, add the thyme leaves and return the sausage to the pan and stir thoroughly.
• Transfer the mixture to a large bowl if there's not enough room in your pan to mix in the bread and the broth.
• Thoroughly whisk the egg into the broth and combine the bread, broth mixture and sausage/vegetable mixture, season with salt and pepper. Put into a 9 x 13 baking pan. Cover with foil and bake about an hour, removing foil the last 10 minutes to ensure a brown and crunchy top.

SOURDOUGH STUFFING WITH SAUSAGE, APPLES, AND GOLDEN RAISINS

Steps:

• Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 15 to 20 minutes. Transfer bread to very large bowl.
• Sautésausage in heavy large skillet over medium-high heat until cooked through, breaking up into small pieces with back of fork, 8 to 10 minutes. Using slotted spoon, transfer sausage to bowl with bread cubes. Add onions and celery to drippings in skillet; sautéuntil golden brown, about 12 minutes. Transfer to bowl with bread-sausage mixture (do not clean skillet).
• Melt 2 tablespoons butter in same skillet over medium-high heat. Add apples; sauté until tender, about 10 minutes. Add to bowl with bread mixture; mix in raisins.
• Melt remaining 2 tablespoons butter in same skillet over low heat. Add 2 tablespoons sage; stir 30 seconds. Add sage butter to bowl with bread-sausage mixture; toss to blend. Season stuffing with salt and freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Position rack in center of oven and preheat to 350°F. Generously butter 15 x 10 x 2-inch glass baking dish. Whisk broth and eggs in medium bowl; add to stuffing and toss to mix. Transfer to prepared baking dish. Bake stuffing uncovered until top is golden and crisp in spots, 45 minutes to 1 hour. Let stand 10 to 15 minutes and serve.

HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING

Steps:

• Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
• Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
• Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.

SAUSAGE AND SOURDOUGH STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
• Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
• Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.

SOURDOUGH STUFFING WITH BACON AND APPLES

Steps:

• 1. Spread bread cubes out on a rimmed baking sheet (or two, if necessary) and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
• 2. In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and poultry seasoning, stir and cook for half a minute longer, then remove from heat.
• 3. Transfer onion/apple mixture to a very large bowl, add chopped bacon and bread cubes, and toss well. Add two cups of chicken stock, toss well, then add more stock, a little at a time until the stuffing is well-moistened, but not soggy. Taste, and add a bit of salt if desired.
• 4. Pour stuffing into greased casserole dishes (mine fit into one 9×12-inch dish, but you can divide it if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes or until the top is golden brown.