Sausage Apple Mushroom 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:

• Allow the cornbread, French bread and crusty bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. Mushrooms will be very coated, but that's good! Divide the mushrooms between two sheet pans and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside.
• Turn the oven down to 375 degrees F.
• In a large skillet, crumble and the brown sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease, and without cleaning the skillet, add in the onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and 1/2 teaspoon salt. Cook for 3 to 4 minutes, or until deep golden brown.
• Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and some pepper. Heat for a few minutes, then set aside.
• Add the bread to a large bowl, then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared not to use all of the liquid according to your taste.
• Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.)
• Delicious!

Steps:

• 1. Preheat oven to 350 degrees F. Spray 2 (9X12) deep dish pans with cooking spray, & set aside till needed, or use 1 extra long pan if desired. Some of the ingredients used to make the stuffing.
• 2. Cook sausage in large skillet over medium high heat, until no pink remains, remove sausage but leave fat, if you used a GOOD quality sausage, OTHERWISE YOU MAY NEED TO DRAIN SOME OF THE FAT, crumble sausage into smaller pieces and set aside till needed.
• 3. Chop veggies & fruit or use food processor. Then add butter and chopped fruit & veggie mixture, sliced mushrooms to large skillet and sauté until tender about 10 minutes.
• 4. Add both bags of stuffing mix to a large mixing bowl. Add in the sautéed veggie & fruit mixture & add in the cooked sausage, & stir to blend together. Don't forget to add in all of the spices, sage thyme, pepper, and granulated garlic.
• 5. To a medium size bowl add the eggs and both cans of soup and whisk together until well blended.
• 6. Chop the giblets and discard the bones from the turkey neck, divide the giblets between the stuffing and the gravy, then add to the stuffing and stir in till blended.
• 7. Add the soup mixture to the stuffing and stir till blended. Then add in enough of the broth or pan drippings as needed to make the stuffing moist.
• 8. Pour stuffing mixture into the 2 prepared casserole dishes. Place in preheated 350 degree F. oven and bake for 35 to 45 minutes until stuffing is hot and bubbly. Serve as desired. I froze one pan for a later meal.
• 9. Serve the stuffing with Giblet Gravy, and Enjoy a nice meal.

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.

Steps:

• Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
• Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
• Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
• Cook stuffing until browned on the top, about 15 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
• Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
• Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
• Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

Steps:

• Allow the cubed bread to sit out on cookie sheets for several hours or overnight, until completely dried out.
• Preheat the oven to 500 degrees F.
• Wash the mushrooms thoroughly and pat dry with paper towels. Toss in a bowl with the olive oil and sprinkle with salt. The mushrooms will be very coated, but that's good! Divide the mushrooms between 2 cookie sheets and roast in the upper half of the oven for at least 20 minutes, stirring once halfway through roasting. Remove from the oven when the mushrooms are deep brown. Set aside. Reduce the oven temperature to 375 degrees F.
• In a large skillet, crumble and brown the sausage over medium-high heat. Remove the sausage from the skillet and set aside. Pour off any excess grease and, without cleaning the skillet, add in the diced onions and brown for 5 minutes. Increase the heat to high and add the diced apples, brown sugar and some salt. Cook until deep golden brown, 3 to 4 minutes. Decrease the heat to medium and pour in the wine (be careful if you're using an open flame). Stir and cook to reduce the liquid by half, 2 to 3 minutes. Pour the apple/onion mixture into a bowl and set aside.
• Return the skillet to medium heat (again, without washing) and add the chicken broth, rosemary, sage, thyme, turmeric, 1/2 teaspoon salt and pepper to taste. Heat for a few minutes, and then set aside.
• Add the bread to a large bowl, and then add the browned sausage, mushrooms and apple/onion mixture (and any juice that might have accumulated). Next, add the broth mixture gradually as you toss the ingredients, being prepared to not use all of the liquid according to your taste.
• Check the seasonings at the end and add in minced parsley. Pour into a large baking dish (I used an iron skillet) and bake until golden brown on top, 20 to 25 minutes. (Or you can stuff the turkey if you're into that kind of thing.)
• Delicious!

Steps:

• 1. Bread Crumbs: a. Pre-heat oven to 350 degrees F. Cut loaf of bread into 1 inch cubes. Spread onto a cookie sheet and top with about half the spices (save the other half for later). Drizzle with olive oil. b. Place bread in oven for 15 minutes, it should be crispy on top. Take out of oven and flip the bread over. Add the rest of the spices, drizzle the other side with olive oil, and return to the oven for another 10-15 minutes. c. When the bread is crispy take out of the oven. Once it has cooled place the bread in a casserole dish. 2. Cook maple sausage in a pan, when the meat is cooked put it in the casserole dish with the bread. 3. Mix the stick of butter, celery, onion, garlic, carrots, sage, rosemary, parsley, thyme and ginger into the pot you used to cook the meat. At medium heat cook the mixture until the onion and carrots are soft. Add the apple and five spice, cook for about 5 minutes then add the mushrooms. Once the mushrooms are soft remove the mixture from the heat and pour over the top of the casserole dish. Mix the ingredients together and then pour the broth over the mixture. Let stand for 5 minutes. 4. Place the casserole dish in the oven at 350 degrees F for about 20 minutes, until stuffing has started to get brown and crispy at the top. Serve.