Buttery Beer Bread Stuffing With Sausage Apple Mushroom Recipe 435

APPLE SAUSAGE STUFFING

Steps:

• Preheat oven 375 and butter a large baking dish (15x10x2).
• Toast bread on a baking sheet for 15 minutes, then remove. Toast pecans in oven for about 7 minutes.
• In large mixing bowl, combine bread, dried thyme, rubbed sage, and salt and pepper. Add pecans and mix gently.
• Melt butter in large skillet over medium heat and add onions, celery, and mushrooms. Sauté until slightly tender. Add fresh parsley, sage, thyme, and rosemary and cook for another minute.
• Remove vegetables from skillet and place in bowl with bread. Stir gently to mix.
• Add sausage to skillet and cook until browned. Remove sausage with slotted spoon and stir into bread mixture.
• Pour in chicken stock, one cup at a time, stirring until mixture is fairly wet. Start with 2 cups and add more if needed. Should be slightly wet but not soggy.
• Chop apples and stir into bread mixture.
• Spread stuffing in prepared baking dish.
• Bake uncovered about 45 minutes, or until browned and toasty.

SAUSAGE AND HERB STUFFING

Steps:

• Preheat the oven to 300 degrees F.
• Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
• Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
• In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
• Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

SAUSAGE APPLE & MUSHROOM STUFFING

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.

BUTTERY BEER BREAD STUFFING WITH SAUSAGE, APPLE, & MUSHROOM RECIPE - (4.3/5)

Steps:

• Buttery Beer Bread: Preheat oven to 350°F and grease a 9x5 inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon stir the beer into the dry ingredients until just mixed. Pour half of the melted butter into the bottom of the pan. Spoon the batter into the pan and top with the rest of the melted butter. Bake for 50-60 minutes, until golden brown and a toothpick comes out clean. Stuffing: Preheat oven to 275°F. Place bread in a single layer on a large baking sheet. Bake until bread is completely dried, about 50 minutes total. Stir occasionally and rotate the pan throughout baking. Remove bread from oven and allow to cool. Increase heat to 350°F. In a large dutch oven, melt butter and olive oil. Once melted, add sausage, breaking into small pieces and cook until nearly all the pink is gone. Add onion, celery, mushroom, apple and garlic. Season with rosemary, oregano, sage, ginger, thyme and a generous sprinkle of salt and pepper. Stir often and cook until soft, about 10 minutes. After 10 minutes taste and add more salt, pepper or other spice as needed. In a large bowl combine 2 cups broth and 3 eggs, whisking until combined. Set aside. Remove dutch oven from heat and slowly add in egg/broth mixture while stirring sausage mixture. Gently fold in bread cubes and stir until everything is evenly distributed. Transfer to a 9x13 inch baking dish or a 10x14 oval baking dish. If you would like your stuffing to be a bit more moist, add 1/2 cup to 1 cup more broth over the top of the dish. Cover tightly with foil and bake for 30 minutes. Remove foil after 30 minutes and bake for an additional 15 minutes or until the top is golden and crisp and the liquid in the bottom has been absorbed.