Challah Sausage And Dried Cherry Stuffing Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
• Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
• Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
• Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.

Steps:

• Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain. , Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.

Steps:

• In skillet, sauté the sausage, until brown.
• Drain grease and transfer to bread bowl.
• In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
• Remove vegetables and place in bowl.
• Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
• Add just enough chicken broth to moisten the bread mixture.
• You do not want it soaking wet.
• If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
• If not, lightly pack stuffing into a large, shallow baking dish.
• If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
• Let turkey rest at least 20 minutes before carving.
• If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
• Cover and bake at 325° for 20 to 30 minutes.
• Uncover and back for an additional 10 minutes.