Midwest Sausage Stuffing Sausage Apple 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 the oven to 450 degrees F. Heat 1 tablespoon butter in a large skillet over medium-high heat until it melts and starts to brown; add the apples, reduce the heat to medium and cook, stirring, until slightly tender, about 4 minutes. Stir in the honey and vinegar, then transfer to a large bowl to cool.
• Melt 2 tablespoons butter in the same skillet over medium-low heat. Add the bread cubes and toss to coat, then transfer to one side of a large rimmed baking sheet; add the sausage to the other side. Bake until the sausage is cooked through and the bread is toasted, 8 to 10 minutes. Add the sausage and bread to the bowl with the apples; add the sage, thyme and rosemary.
• Heat another 1 tablespoon butter in the skillet over medium heat. Add half each of the leeks, celery and parsnips, and 2 tablespoons water; season with salt and pepper. Cook until the vegetables are translucent, about 8 minutes, then transfer to the bowl with the sausage-apple mixture. Add the remaining leeks, celery and parsnips, and 2 tablespoons water to the skillet, season with salt and pepper and cook about 8 minutes; transfer to the bowl and toss. Warm a spoonful of the stuffing in the skillet with a touch of butter and taste the seasoning; adjust as needed. (It's so important to taste your stuffing while it's hot to get a sense of the seasonings and flavors.) Add the chicken stock to the bowl and toss to moisten all of the ingredients.
• Reduce the oven temperature to 350 degrees F. Brush a 9-by-13-inch baking dish with 1 tablespoon butter. Transfer the stuffing mixture to the dish and dot with the remaining 3 tablespoons butter. Cover with aluminum foil and bake 40 minutes, then uncover and continue baking until golden brown, about 40 more minutes.

Steps:

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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:

• 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.

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.