Prune And Sausage Stuffing Recipes

Steps:

• Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Steps:

• Preheat oven to 350 degrees.
• Spread bread cubes on one or more baking sheets and toast in oven until dry and golden brown, about 20 minutes. Transfer bread to a very large mixing bowl and set aside.
• While bread is toasting, put prunes in a small saucepan, cover with water, bring to a simmer and cook about 10 minutes, until tender. Drain and chop prunes in a food processor or by hand. Fold prunes into the bread cubes.
• Crumble sausage into a large, heavy skillet and saute, stirring with a fork, until cooked through and browned. Drain well of fat and add to the bread cube mixture. Discard the fat.
• Add the butter to the skillet and saute the celery, onion and apples over medium-high heat until tender, about 15 minutes. Add sage, thyme, salt and pepper. Stir in the stock.
• Add the contents of the skillet to the bread mixture and toss to combine all ingredients. Adjust seasonings and, if necessary, add more stock. The bread in the stuffing mixture should be just moist, neither crunchy nor sodden. Let stuffing cool and refrigerate if not using immediately. The turkey should be stuffed just before roasting. Any excess stuffing can be baked in a covered casserole during the final half hour the turkey is roasting.

Steps:

• Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
• Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
• Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
• Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
• Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
• Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.

Steps:

• Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
• Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
• Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.