Sausage And Sage Un Stuffing Recipes

Steps:

• Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

Steps:

• Place prunes in a small bowl; add brandy and set aside.
• Melt butter in a large skillet over medium heat until foamy. Add turkey giblets and increase heat to medium-high. Cook, stirring, for 10 seconds; season with salt and pepper. Reduce heat to medium and add garlic, onion, and celery; cook, stirring, until fragrant and translucent, about 5 minutes.
• Drain prunes, reserving brandy, and add to skillet along with chestnuts and sausage; cook, stirring, until sausage is cooked through and well combined. Add reserved brandy to skillet and cook, stirring and scraping up browned bits with a wooden spoon; let cook until liquid has evaporated. Remove from heat and let cool slightly; season sausage mixture with salt.
• In a large bowl, whisk together eggs and cream until well combined. Add bread and sage; toss to coat. Add sausage mixture and stir to combine.
• Prepare a large ice-water bath and set aside. Lightly sprinkle work surface with water; top with two 2 1/2-feet-long pieces of plastic wrap, slightly overlapping one another. Spoon half of the bread mixture onto plastic wrap near one long side. Using clean hands, form bread mixture into a 3-inch-thick log. Fold plastic wrap over the top of the log and roll up in plastic to enclose. Twist ends tightly to enclose, then tie together to create a secure cylinder. Transfer to ice-water bath. Repeat process with a second 2-foot-long piece of plastic wrap and remaining bread mixture. Bread cylinders should be kept in ice-water bath, refrigerated, for 30 minutes.
• Preheat oven to 225 degrees. Fill a large Dutch oven with very hot water. Transfer Dutch oven to oven until water reaches 150 degrees. Place bread cylinders in Dutch oven and cover. Cook until internal temperature of stuffing reaches 140 degrees on an instant-read thermometer, about 1 hour. Meanwhile, prepare a large ice-water bath.
• Remove bread cylinders from Dutch oven and transfer to ice-water bath; let cool 1 hour. Use immediately or transfer to refrigerator until ready to serve, up to overnight.
• To serve, preheat oven to 375 degrees. Slice each bread cylinder into 1 1/2-inch-thick rounds, unwrapping cylinder as you slice.
• Working in batches, heat oil over medium-high heat in a large, ovenproof skillet. Dredge each bread round with flour, shaking off excess, and place in skillet; cook until browned on bottom. Turn, and transfer to oven; continue cooking until opposite side is browned, about 5 minutes more. Transfer stuffing rounds to a paper towel-lined baking sheet to drain. Serve immediately.

Steps:

• Preheat the oven to 300 degrees F.
• Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
• In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
• Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.