Sage And Apple Stuffing Recipes

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APPLE SAGE STUFFING

Make and share this Apple Sage Stuffing recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Apple

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13



Apple Sage Stuffing image

Steps:

  • In a large pan, melt butter on med-high heat.
  • Saute onion, celery, garlic and apple.
  • Add sage, pinch of nutmeg and the bread cubes.
  • Reduce heat to medium.
  • Add stock and fresh herbs.
  • Season and taste.
  • Remove from heat; place in an oven-proof roasting pan.
  • Bake in a 350 degree oven for 30 minutes.

2 cups butter
3 cups onions, chopped
3 medium granny smith apples, peeled, cored, and diced small
5 stalks celery, chopped small
2 tablespoons chopped fresh garlic
2 tablespoons whole dried sage
2 teaspoons poultry seasoning
1 pinch nutmeg
2 (450 g) harvest grain bread, chopped to a medium dice
1 liter turkey broth or 1 liter chicken stock
1 tablespoon chopped fresh thyme
3 tablespoons whole fresh sage
salt and pepper

SAGE, SAUSAGE AND APPLE DRESSING

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 11



Sage, Sausage and Apple Dressing image

Steps:

  • Preheat the oven to 325 degrees F.
  • Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
  • Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

One 16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casings removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
Kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (see Cook's Note)
2 large eggs, beaten

SAGE AND APPLE STUFFING

Provided by Moira Hodgson

Categories     side dish

Time 1h

Yield Stuffing for an 8- to 10-pound goose

Number Of Ingredients 11



Sage and Apple Stuffing image

Steps:

  • Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
  • Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 11 grams, TransFat 0 grams

1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
4 stalks celery, chopped
Liver from the goose
4 Granny Smith apples, peeled, cored and chopped
2 cups white bread crumbs
2 eggs, lightly beaten
1 tablespoon blanched orange peel
1/2 cup fresh sage leaves, loosely packed, or 1 tablespoon dried
Coarse salt and freshly ground pepper to taste

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  • Preheat oven to 300°F with racks in upper and lower thirds. Spread bread on 2 rimmed baking sheets and bake until dry and crisp (but hasn't taken on any color), 18 to 20 minutes, rotating baking sheets from top to bottom halfway through. Let cool for 30 minutes. (Cooled, toasted bread cubes can be stored in an airtight container at room temperature for up to 2 days.)
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  • Add onions, celery, pepper, and 1½ teaspoons salt to same skillet; cook, stirring often, until mixture softens and just begins to turn golden, 6 to 8 minutes. Transfer to a large bowl; add bread, grated apple, and half of the crisped sage.
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