CRANBERRY, SAUSAGE AND APPLE STUFFING
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
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
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
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
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
SAUSAGE AND CRANBERRY BAKED STUFFING
Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
- In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
- Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
- Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g
SAUSAGE & CRANBERRY STUFFING
Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer
Provided by Good Food team
Categories Side dish
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
- To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.
Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
CRANBERRY, APPLE AND SAUSAGE STUFFING
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
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.
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.
Provided by The Hearty Boys
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy 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 and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
CRANBERRY & SAUSAGE STUFFING LOGS (OAMC)
I made two of these gorgeous rolled stuffing logs, one for Thanksgiving and froze the second to serve with my Christmas meal. The entire recipe makes 2 stuffing logs and there will also be a third portion left to stuff a turkey with, or to bake in a casserole. If you only want to make 1 roll, simply divide most of the ingredients by 3, except for the apple, egg, and bacon - use 1 small egg, 1 small apple, and 12 pieces of bacon, cooking time will remain the same. A bit tricky to roll up, but the final product is worth all your hard work.You can substitute fresh red currants for the cranberries or use dried cranberries or dried cherries if you prefer. Also, if you only have dried herbs, that is fine.. just add dreid versions to taste, perhaps a few spoonfuls of each. This gets sliced and looks so lovely with the center of berries. Adapted from a version I found in Good Food magazine.
Provided by HeatherFeather
Categories Pork
Time 2h
Yield 2 rolls, 32 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan, saute the onion until softened (about 5 min).
- Squeeze the sausage meat from the sausages into a large bowl, then add all of the other ingredients (including the onions),EXCEPT the cranberries and streaky bacon, seasoning well; mix together well by hand.
- (Weigh out 450g of the stuffing and mix a handful of the cranberries into it, then pack this up to use as stuffing for a turkey or to bake on its own. The rest will be used to make the two stuffing rolls).
- To assemble each roll, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil making a big flat rectangle of bacon strips.
- Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat the down with your fingers.
- Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll. If you like things neat and tidy, you can also using a few pieces of kitchen twine to help hold the roll together.
- Seal each log in greased foil.
- (At this point you can freeze your logs up to 1 month. Thaw before serving and cook up to 1 day in advance, reheat before serving,or just roast on the day you are serving).
- Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 minutes Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
- OAMC instructions:The rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month. Roast up to 1 day ahead, then reheat, wrapped in foil, for 30 mins while the turkey rests and your vegetables finish cooking. The third portion can be baked in a casserole using the same temp/times as the logs.
Nutrition Facts : Calories 283.4, Fat 24.7, SaturatedFat 8.1, Cholesterol 55.5, Sodium 524.8, Carbohydrate 4.6, Fiber 0.8, Sugar 1.7, Protein 10.3
SAUSAGE AND DRIED CRANBERRY STUFFING
Tasty and easy cranberry stuffing.
Provided by Mark Correira
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- Heat oil in a skillet over medium heat. Add onion and celery and saute for 10 minutes. Remove from the pan. Add sausage; cook and stir, breaking it up with a spoon, until browned and crumbly, 5 to 7 minutes. Return onion and celery and cook for a few more minutes.
- Transfer sausage mixture to a bowl and add stuffing mix and cranberries; gently stir until liquid is gone and ingredients are well coated. Place in the prepared baking dish and cover.
- Bake in the preheated oven for 30 minutes. Remove cover and bake for an additional 5 to 7 minutes.
Nutrition Facts : Calories 244.3 calories, Carbohydrate 29.5 g, Cholesterol 15.1 mg, Fat 10.4 g, Fiber 1.5 g, Protein 8.2 g, SaturatedFat 3.1 g, Sodium 768.3 mg, Sugar 7.8 g
MOM'S SAUSAGE AND CRANBERRY STUFFING
Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!
Provided by Culinary Envy
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h10m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
- Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
- Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
- Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
- Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
- Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
- Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g
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- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted breadcrumbs to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl. Mix in apples, cranberries, parsley and almonds (optional). Drizzle with turkey stock and melted butter and toss until evenly coated.
- Spoon into two 9x13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.
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