SAUSAGE-PECAN TURKEY STUFFING
Ever since I first tried this, I've never made another stuffing. The sausage and pecans really give it a different flavor. Our home is on 20 acres where we have hay and horses-my husband, our two children, (8 and 6) and I ride a lot.
Provided by Taste of Home
Categories Side Dishes
Time 5h25m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- Place bread crumbs in a large bowl; set aside. In a large skillet, cook sausage and onion in butter until sausage is no longer pink and onion is tender; do not drain. Add to bread crumbs. Stir in apples, pecans, parsley, thyme, sage, salt and pepper; stir in apple juice and enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on rack in a roasting pan. Bake at 325° for 5 to 5-1/2 hours or until a thermometer reads 185°. When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing.
Nutrition Facts : Calories 849 calories, Fat 44g fat (13g saturated fat), Cholesterol 294mg cholesterol, Sodium 558mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 3g fiber), Protein 86g protein.
TURKEY WITH SAUSAGE-PECAN STUFFING
The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffed turkey that's become a tradition at our Thanksgiving dinner. Leftover stuffing can be a meal in itself. -Keri Scofield Lawson, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 12 servings (12 cups stuffing).
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Slice two onions; set aside. Chop remaining onions., In a large skillet, cook sausage and chopped onions over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Add herb packets from stuffing mixes. Stir in raisins, pecans, celery and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir about 5 minutes., Place reserved onions inside turkey. Loosely stuff turkey with 6-7 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate until ready to bake. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up., Roast, uncovered, 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Bake remaining stuffing, covered, 1 hour. Uncover; bake 10 minutes. , Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.
Nutrition Facts :
ELEGANT TURKEY STUFFING
The distinctiveness of this turkey dressing comes from the orange-flavored liqueur, spicy Italian sausage, apples, and pecans. It's also very easy to prepare. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage.
Provided by Joan
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 30m
Yield 28
Number Of Ingredients 13
Steps:
- Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
- In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
- In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
- Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.1 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 437 mg, Sugar 12.2 g
ROLLED TURKEY BREAST WITH SAUSAGE-PECAN STUFFING
Each slice of this turkey reveals the roast's exquisite design, thanks to a Sausage-Pecan Stuffing. A tart chutney made with cranberries, raisins, and apples completes the perfect Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 6
Steps:
- Rinse turkey, and pat dry with paper towels. Place it on a flat surface, skin side up. Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Remove skin, and transfer to a parchment-lined baking sheet.
- Flip turkey over, and lay flat. If turkey is not an even thickness, cover with plastic wrap, and gently pound with a mallet or a rolling pin. Season with salt and pepper. Spread stuffing evenly on turkey. Starting on 1 short side, tightly roll up turkey.
- Center reserved skin on turkey roll, and smooth to remove any trapped air. Season with salt and pepper. Wrap entire turkey roll in cheesecloth, securing both ends with kitchen string. Tie additional string around roll in 3 or 4 places, spacing evenly. Rub with 4 tablespoons butter.
- Preheat oven to 375 degrees with rack in lowest position. Place turkey roll on a rack on a rimmed baking sheet. Transfer to oven, and pour water in baking sheet. Roast, rotating halfway through and brushing with remaining 2 tablespoons butter, until stuffing registers 165 degrees on an instant-read thermometer, about 2 hours and 10 minutes. (Add more water to baking sheet if necessary to prevent pan drippings from burning.) Let turkey roll rest on baking sheet for 30 minutes.
- To carve the turkey roll: Remove cheesecloth, and transfer turkey roll to a cutting board. Carefully cut roll into slices at least 1/2 inch thick, keeping stuffing intact. Transfer slices to a serving platter, and serve immediately with chutney on the side.
SAUSAGE-PECAN STUFFING
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 5 1/2 cups
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl.
- Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
- Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature.
- To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.
ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey
Number Of Ingredients 18
Steps:
- For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
- Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
- For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
- Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.
TURKEY WITH SAUSAGE-PECAN STUFFING
I have betrayed my Southern heritage! You see, here in the South, we make Dressing - not Stuffing. All my life I was served dressing at Thanksgiving and Christmas and I just can't help it - I don't like it!! When I became a grown-up, I broke Southern tradition and tried making stuffing - this is the first recipe I tried (from Taste of Home) and I have been hooked ever since. The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffing! If I have them, I also add some dried cranberries to the stuffing mixture. I have switched my turkey recipe (I now make Emeril's Brined and Roasted Turkey #272414), but this is still my official stuffing for the holidays! And even though I have switched, this is still a good turkey as well. : )
Provided by Sweet Diva MJ
Categories Whole Turkey
Time 4h25m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Slice two onions; set aside.
- Chop remaining onions.
- In a large skillet,brown sausage and chopped onions.
- Add herb packet from the stuffing mixes.
- Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes.
- Add stuffing mixes and broth; mix well.
- Cook and stir for about 5 minutes.
- Place reserved onions inside turkey.
- Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish;cover and refrigerate.)
- Skewer openings, tie drumsticks together. Place on a rack in a roasting pan.
- Bake, uncovered, at 325 for 4 to 4-1/2.
- hours or until a meat thermometer reads 185, basting often with shortening. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more. )
- When the turkey begins to brown, baste if needed and cover lightly with foil.
- Yield: 12-14 servings (12 cups stuffing).
Nutrition Facts : Calories 948.9, Fat 41.9, SaturatedFat 11.3, Cholesterol 261.6, Sodium 923.2, Carbohydrate 56.9, Fiber 4.1, Sugar 26.7, Protein 84.2
CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING
Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
Provided by Lizzie-Babette
Categories Breads
Time 2h10m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Melt half the butter in a large skillet.
- Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
- Remove onion and butter from pan and put in a very large bowl to be mixed later.
- In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
- Remove apples and butter from pan and put in the bowl with the onions.
- With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
- When done, remove with a slotted spoon and add it to the mixing bowl.
- Reserve drippings for basting later.
- Add remaining ingredients to the mixing bowl and combine gently.
- If you're going to stuff a turkey, cool completely in the refrigerator first.
- To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
- Uncover the pan for the last 10 minutes of cooking to brown.
- Serve hot or warm.
- Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
- Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.
APRICOT AND PECAN TURKEY STUFFING
Nutty, fruity apricot stuffing that tastes amazing baked in the bird or by itself.
Provided by Jenny
Categories Side Dish Stuffing and Dressing Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
- Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
- Bake in the preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 20 g, Cholesterol 5.3 mg, Fat 9.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 394.7 mg, Sugar 5.9 g
SAUSAGE, CRANBERRY, AND PECAN STUFFING
Categories Fruit Nut Pork Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Sausage Pecan Fall Gourmet Peanut Free Soy Free
Yield Makes about 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
- Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
- Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
- Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.
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