Spiced Apple Sausage Stuffing With Cranberries And Brandy Recipes

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SPICED APPLE-SAUSAGE STUFFING WITH CRANBERRIES AND BRANDY



Spiced Apple-Sausage Stuffing With Cranberries and Brandy image

Provided by Melissa Clark

Categories     side dish

Time 45m

Yield About 12 cups, enough to stuff a 12- to 14-pound turkey

Number Of Ingredients 16

1 cup dried cranberries
1/4 cup brandy
4 pounds ground pork (or substitute ground turkey)
5 1/2 teaspoons kosher salt, more to taste
5 1/2 teaspoons ground black pepper
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
3 garlic cloves, finely chopped
2 1/2 teaspoons grated ginger root
6 tablespoons extra virgin olive oil
4 medium leeks, white and light-green part only, finely chopped
2 celery stalks, sliced
2 bay leaves
2 1/2 teaspoons whole coriander seed
4 medium apples, peeled, cored and cut into 1/2-inch chunks
2 tablespoons cider vinegar

Steps:

  • In a small pot, bring cranberries, brandy and 3 tablespoons water to a simmer. Turn off heat and let stand until ready to use.
  • In a large bowl, using your hands, mash and squeeze together the pork, 5 teaspoons each of salt and pepper, the cinnamon and cloves. Make sure spices are evenly distributed. In a small bowl, mix together the garlic and ginger root.
  • In a very large skillet, heat 3 tablespoons oil over medium-high heat. Add leeks, celery, bay leaves and coriander; cook, stirring, until vegetables are almost softened, about 4 minutes. Stir in the apples and remaining 1/2 teaspoon each salt and pepper. Cook 2 minutes, reduce heat to medium, cover and cook until just tender, about 3 minutes more. Transfer mixture to a bowl. Add vinegar to cranberry mixture.
  • Add another tablespoon oil to same skillet over medium-high heat. Add a third of the garlic-ginger mixture and cook, stirring, for 30 seconds. Add a third of the pork and brown, breaking up with a fork, until cooked through, about 5 minutes. Add a third of the cranberries and their liquid; cook, scraping up any browned bits from bottom of pan, until most liquid has evaporated. Spoon pork into bowl with apple mixture; repeat two more times with remaining ingredients. Toss everything together; taste and add more salt if necessary.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 384 milligrams, Sugar 8 grams, TransFat 0 grams

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, 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

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.

SPICED APPLE SAUSAGE STUFFING



Spiced Apple Sausage Stuffing image

The bread is cooked like a savory French toast, giving you a stuffing base that's both crisp and custardy. You can call it stuffing or you can call it dressing, but whatever you call it, it's one of my favorite parts of Thanksgiving dinner.

Provided by Stephanie Izard

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 13

3/4 cup buttermilk
3/4 cup heavy cream
2 large eggs
1/4 teaspoon garam masala, plus a pinch for the apples
6 cups day-old sourdough bread, cubed
2 apples, Honey Crisp, Pink Lady, or Gala
7 tablespoons unsalted butter, divided
1 bulb fennel
1 Spanish onion
2 tablespoons Chopped tarragon, plus additional to garnish
Salt to taste
1/2 pound sausage, breakfast or sweet Italian
1/2 cup toasted pistachios, crushed

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.

NEW ENGLAND SAUSAGE, APPLE, AND DRIED CRANBERRY STUFFING



New England Sausage, Apple, and Dried Cranberry Stuffing image

Categories     Bread     Bake     Low Sodium     Cranberry     Apple     Sausage

Yield makes 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, and 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 large eggs, beaten to blend
1 1/3cups low-sodium chicken broth, or as needed

Steps:

  • Preheat the oven to 350°F. Divide the bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
  • Sauté the sausages in a heavy large 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 to a large bowl.
  • Pour off any drippings from the skillet. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery, and poultry seasoning; sauté until leeks soften, about 8 minutes. Mix in the cranberries and rosemary. Add the mixture to the sausage, then mix in the bread and parsley. Season the stuffing to taste with salt and pepper.
  • When ready to stuff the bird, mix the eggs into the stuffing. Fill the main turkey cavity with the stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon into a buttered baking dish. Cover with buttered aluminum foil and bake alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
  • cook's note
  • To bake the STUFFING in pan, butter a 15 by 10-inch baking dish. Mix 1 1/3 cups broth into stuffing and transfer to the prepared dish. Cover with buttered foil and bake at 350°F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

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

SAUSAGE, APPLE AND CRANBERRY STUFFING



Sausage, Apple and Cranberry Stuffing image

Make and share this Sausage, Apple and Cranberry Stuffing recipe from Food.com.

Provided by hepcat1

Categories     Apple

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

1 1/2 cups cubed whole wheat bread, toasted
3 3/4 cups cubed white bread, toasted
1 lb turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 golden delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey broth
4 tablespoons unsalted butter, melted

Steps:

  • Place the white and whole wheat bread cubes in 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.
  • Mix in chopped apples, dried cranberries, parsley, and liver.
  • Drizzle with turkey stock and melted butter and mix lightly.
  • Spoon into turkey and bake according to your turkey directions.
  • Alternatively, you can spoon into a casserole dish and heat at 350 degrees until heated through and lightly browned.

Nutrition Facts : Calories 236.1, Fat 15.1, SaturatedFat 5.4, Cholesterol 116.1, Sodium 361.9, Carbohydrate 14.9, Fiber 1.8, Sugar 3.8, Protein 10.3

APPLE SAUSAGE STUFFING RECIPE BY TASTY



Apple Sausage Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, breakfast sausage, celery, large yellow onions, garlic, apples, fresh sage, fresh thyme leaf, day-old sourdough bread, large eggs, chicken stock, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13

8 tablespoons unsalted butter
1 ½ lb breakfast sausage, casings removed
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
2 apples, skin-on, cored and chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme leaf
2 loaves day-old sourdough bread, torn into 1 inch (2.5 cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups chicken stock
1 teaspoon salt
½ teaspoon black pepper

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!

Nutrition Facts : Calories 697 calories, Carbohydrate 62 grams, Fat 41 grams, Fiber 3 grams, Protein 18 grams, Sugar 14 grams

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This easy Stuffing Recipe is our absolute favorite! Loaded with sausage, cranberries, apples and tons of fresh herbs it’s the perfect addition to your holida...
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SPICED APPLE-SAUSAGE STUFFING WITH CRANBERRIES AND BRANDY
1 cup dried cranberries ¼ cup brandy 4 pounds ground pork (or substitute ground turkey) 5 ½ teaspoons kosher salt, more to taste 5 ½ teaspoons ground black pepper 1 tablespoon ground cinnamon ¼ teaspoon ground cloves 3 garlic cloves, finely chopped 2 ½ teaspoons grated ginger root 6 tablespoons extra virgin olive oil
From hijabstyle.us


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


RECIPES - SAUSAGE STUFFING WITH APPLES AND CRANBERRIES - APPLEGATE
Instructions. Preheat the oven to 375°F. Butter a 9 x 13–inch baking dish. Put the cranberries in a bowl and cover with hot water. Set aside to plump as you prepare the rest of the ingredients. Melt 4 tablespoons butter in a wide heavy skillet over moderately high heat. Add the sausage, onions and celery and cook, stirring frequently, until ...
From applegate.com


APPLE SAUSAGE AND CRANBERRY STUFFING - FOODIE CITY NETWORK
Variation: For Sausage Apple and Cranberry with Sweet Cornbread Stuffing, use 4 cups white European style or sourdough bread, cubed, and 4 cups of your favorite sweet cornbread, cubed. For the Homemade Gluten Free Crouton Options: Consider the following homemade gluten free bread recipe options below to make gluten free croutons for stuffing:
From foodiecitynetwork.com


SAUSAGE & HERB STUFFING WITH APPLES - SALLY'S BAKING ADDICTION
2015-11-11 Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through. Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries.
From sallysbakingaddiction.com


DELECTABLE APPLE, SAUSAGE, AND CRANBERRY STUFFING - TASTYCOOKERY
Cook this appetizing sausage and cranberry stuffing for your special Thanksgiving dinner! Save . Print it. Share Pin. Get advanced subscription to unlock this recipe. Your subscription will give you access to 1 cooking magazine per month for free. And with yearly subscription, you’ll be able to enjoy the Tasty Tales Pack whenever you want! Choose your Tasty Cookery Plan. Support …
From tastycookery.com


CRANBERRY APPLE SAUSAGE STUFFING - MODERN HONEY
2016-11-13 Cook sausage in a large skillet over medium heat until browned and fully cooked. Remove from pan and set aside. Heat butter over medium- high heat. Add chopped onions and celery (optional) and cook for 15-20 minutes, stirring occasionally. Continue to cook until the onions are a golden color.
From modernhoney.com


SAUSAGE CRANBERRY APPLE STUFFING - THE SCHMIDTY WIFE
2021-11-01 Instructions. Preheat oven to 350º F. Grease a 9x13 inch casserole dish and set aside. In a skillet over medium-high heat melt the butter, once melted add in the diced onion and celery. Sauté 4 to 5 minutes until onion and celery have become tender. Add sausage to the center of the pan.
From theschmidtywife.com


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