Apple Cranberry Turkey Stuffing Recipes

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

DRIED CRANBERRY AND APPLE TURKEY STUFFING

Steps:

• In a frypan, melt butter, saute onion and garlic until soft (not brown), about 5 minutes.
• Add in the bread cubes and herbs, stirring to combine.
• Stir in apples, wine, stock, pecans, cranberries and parsley (if the mixture seems too dry add in just a bit more stock, not too much!).
• Cool to almost room temperature.
• Add in egg or egg whites.
• Season well with salt and lots of pepper.
• Stuff into the turkey.

CRANBERRY, APPLE AND PORK STUFFING

Steps:

• Melt the butter in a medium pan and gently cook the onion for 10min or until soft but not coloured. Empty into a large bowl and set aside to cool.
• Add the sausage meat, pancetta, apples, rosemary, cranberries, egg, breadcrumbs and some seasoning and mix to combine (using your hands is easiest). Set aside half the stuffing for the turkey (if using).
• Preheat oven to 190ºC (170ºC fan) mark 5. Divide the remaining stuffing mixture into 16 equal pieces and shape each into a ball. Stretch each bacon rasher slightly lengthways, then cut in half widthways and wrap each half around a stuffing ball. Put seam-side down on a non-stick baking tray (if you like, secure the bacon in place with a cocktail stick).
• Drizzle the balls with honey, if using, then cook in the oven for 30-35min until golden and cooked through.

BAKED APPLE CRANBERRY STUFFING

Steps:

• 1.Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil, dull-side down. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. 3.Bake for 35 minutes or until the stuffing mixture is hot.

APPLE-CRANBERRY STUFFING

Steps:

• Spread out the bread cubes on 2 baking sheets, loosely cover and let dry out for 24 to 48 hours.
• When you're ready to cook, preheat the oven to 375˚. Melt the butter in a large dutch oven over medium heat. Add the onions and celery and cook, stirring occasionally, until the onions begin to soften, about 5 minutes. Add the apples and cook, stirring occasionally, until they begin to soften, about 5 more minutes. Add the sage, thyme and salt and stir to combine.
• Add 3½ cups broth to the dutch oven. Bring to a simmer and cook until the apples are just tender, 6 to 7 minutes. Remove from the heat. Add the dried cranberries, then stir in the bread cubes and toss until the bread is evenly soaked, adding the remaining ½ cup broth if needed. Stir in the parsley.
• Transfer to a 9-by-13-inch baking dish. Bake, uncovered, until golden brown and crisp on top, 35 to 40 minutes. Let rest for 20 minutes before serving.

APPLE CRANBERRY STUFFING

Steps:

• Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples, cranberries, parsley, rosemary and thyme.
• Place bread cubes in large bowl. Add celery mixture, broth and apple juice; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil.
• Bake 15 minutes. Remove foil; bake additional 20 minutes or until heated through and lightly browned.