Applesausage Stuffing Recipes

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter).
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

Steps:

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

Steps:

• Cook sausage until no longer pink, about 10 min, stir often.
• Drain most of the fat (leave about a tablespoon).
• Add onions and celery, cook another 3 minute.
• Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
• Add 1 cup of chicken stock, and bring to a boil.
• Remove from heat, stir in bread, parsley, salt and pepper.
• Spoon into a lightly greased casserole dish.
• (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
• Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
• Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.

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.

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!