Spiced Apple Sausage 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:

• In a small pot, bring cranberries, brandy and 3 tablespoons water to a simmer. Turn off heat and let stand until ready to use.
• In a large bowl, using your hands, mash and squeeze together the pork, 5 teaspoons each of salt and pepper, the cinnamon and cloves. Make sure spices are evenly distributed. In a small bowl, mix together the garlic and ginger root.
• In a very large skillet, heat 3 tablespoons oil over medium-high heat. Add leeks, celery, bay leaves and coriander; cook, stirring, until vegetables are almost softened, about 4 minutes. Stir in the apples and remaining 1/2 teaspoon each salt and pepper. Cook 2 minutes, reduce heat to medium, cover and cook until just tender, about 3 minutes more. Transfer mixture to a bowl. Add vinegar to cranberry mixture.
• Add another tablespoon oil to same skillet over medium-high heat. Add a third of the garlic-ginger mixture and cook, stirring, for 30 seconds. Add a third of the pork and brown, breaking up with a fork, until cooked through, about 5 minutes. Add a third of the cranberries and their liquid; cook, scraping up any browned bits from bottom of pan, until most liquid has evaporated. Spoon pork into bowl with apple mixture; repeat two more times with remaining ingredients. Toss everything together; taste and add more salt if necessary.

Steps:

• For the French toast batter: In a bowl, whisk buttermilk, heavy cream, eggs, and garam masala. Pour over bread cubes, toss, and let rest so the bread can absorb all of the liquid. For the stuffing: Peel, core, and evenly slice the apples. Melt 2 tablespoons butter in a skillet over high heat; add the apples, turn the heat to medium, and cook for 5 minutes. While the apples are cooking, core and thinly slice the fennel and onions so they are the same size. Season apples with a pinch of garam masala, a pinch of salt, then toss, remove from skillet and set aside.
• Add 1 tablespoon butter to the same skillet and add the fennel and onions, along with the tarragon and a pinch of salt. Cook until just tender, 5 minutes. Remove from the skillet and set aside.
• In the same skillet over medium heat, brown the sausage and break it up. After a minute or two, flip to brown on the other side. Remove and set aside. Over medium heat, melt 2 tablespoons of butter in the skillet and add half of the bread/French toast mixture in an even layer. Add a pinch of salt and continue cooking until the bread is brown and caramelized in parts; set the browned bread aside. Repeat with the remaining butter and bread/French toast mixture. Add all of the bread to a serving bowl along with the apples, fennel, onion, and sausage. Toss, then top with the tarragon and pistachios, and serve.

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.