Apple Sausage 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.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY

Steps:

• Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
• Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
• Drizzle each squash half with olive oil, salt, and pepper.
• Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
• While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
• Add Garlic and Sausage, until sausage is browned on all sides.
• Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
• Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
• Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
• Enjoy!

BEST SAUSAGE AND APPLE STUFFING RECIPE

Steps:

• Preheat the oven to 250 degrees
• Cut the bread into cubes, about 1/2" to 3/4" cubed pieces, and lay them on a baking sheet. ( I like to find bread in the marked down or day-old section of the bakery. You can use a mixture of sourdough, white and wheat bread.)
• Lay the bread cubes on a large baking sheet and bake in a 250-degree oven for about an hour. You will want to toss them a few times in that hour to dry out all the bread.
• Transfer the bread cubes to a very large bowl. Set aside while you make the rest of the stuffing.
• Preheat oven to 350 degrees.
• Cut up your onions and celery. 1/2" pieces work great. Put them in a large pot with the butter. Cook on medium heat, stirring frequently, until your celery and onions are tender and translucent, about 8 minutes.
• Add the sausage and using the bottom of the spoon, break the sausage up into small chunks. Cook the mixture until the sausage is no longer pink. Add the diced apples and cook for an additional minute.
• Add the minced Parsley, Thyme, and Sage, Salt, Pepper and 1 1/2" cups of the chicken broth.
• Pour the chicken broth and celery mixture over the cubed bread. Gently fold the ingredients together. (The stuffing should be moist but no standing water. If it seems like it's a little dry, add the additional 1/2 cup of chicken broth.)
• Spray a 9 by 13" baking dish with non-stick cooking spray.
• Spread the stuffing evenly on the baking dish and bake at 350 degrees for 45-60 minutes, stirring gently every 15 minutes. When the stuffing is done, the top should be lightly brown.
• Serve Immediately. Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days.

SAGE, SAUSAGE AND APPLE DRESSING

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.

APPLE AND SAUSAGE STUFFING

Steps:

• Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.)
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.

APPLE-SAUSAGE STUFFING FOR TURKEY

Steps:

• Cook sausage until no longer pink, about 10 min, stir often.
• Drain most of the fat (leave about a tablespoon).
• Add onions and celery, cook another 3 minute.
• Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
• Add 1 cup of chicken stock, and bring to a boil.
• Remove from heat, stir in bread, parsley, salt and pepper.
• Spoon into a lightly greased casserole dish.
• (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
• Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
• Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.

CRANBERRY, APPLE AND SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
• Place into a buttered casserole dish and bake for 45 minutes.

APPLE SAUSAGE STUFFING

Steps:

• Broth Mixture- Combine gravy mix, melted butter& broth.
• Bring to a boil in a saucepan over medium heat until slightly thickened.
• Stuffing Mixture- In a large skillet fry sausage and bacon until almost crisp then remove to a large bowl.
• Discard all but 2 tbl of the bacon drippings; add onion, celery, mushrooms, apples, parsley& herbs.
• Sauté mixture for 5 minutes.
• Mix in stuffing cubes.
• Add to the bowl with bacon& sausage.
• Pour broth mixture over ingredients.
• Mix well.
• Season to taste with salt& pepper.
• Place stuffing into 9x13 pan, cover with foil and heat in 350F oven for 30 to 45 minutes until hot.

SAUSAGE AND APPLE STUFFING

Steps:

• Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
• Preheat oven to 325 degrees F (165 degrees C).
• Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
• Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.