Prune And Sausage Stuffing Recipes

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PRUNE AND SAUSAGE STUFFING



Prune and Sausage Stuffing image

The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h45m

Number Of Ingredients 13

1 loaf (2 pounds) day-old country bread, crust removed and bread torn into 1-inch cubes
4 cups chicken stock
12 ounces prunes, cut into 1/2-inch pieces (about 2 cups)
3 tablespoons extra-virgin olive oil, plus more if needed
2 bunches hearty leafy greens, such as kale, stemmed and coarsely chopped (about 8 cups)
2 pounds sweet Italian sausage, casings removed, crumbled
5 celery stalks, chopped
4 carrots, chopped
2 onions, chopped
Coarse salt and freshly ground pepper
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
  • Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
  • Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
  • Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
  • Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.

APPLE, PRUNE AND SAUSAGE STUFFING



Apple, Prune And Sausage Stuffing image

Provided by Florence Fabricant

Categories     dinner, casseroles, side dish

Time 1h15m

Yield About 10 cups (enough for a 12-pound turkey)

Number Of Ingredients 11

1 pound fresh white bread without crust, cubed (for 7 to 8 cups of bread cubes)
1/2 pound pitted prunes
1 pound bulk breakfast sausage (fresh turkey or duck sausage can be substituted)
5 tablespoons butter or margarine
3 stalks celery, diced fine
1 large yellow onion, peeled and diced fine
3 Granny Smith apples, peeled, cored and diced
2 teaspoons ground sage
1 tablespoon dried thyme
Salt and freshly ground black pepper to taste
1/4 to 1/3 cup chicken or turkey stock, approximately

Steps:

  • Preheat oven to 350 degrees.
  • Spread bread cubes on one or more baking sheets and toast in oven until dry and golden brown, about 20 minutes. Transfer bread to a very large mixing bowl and set aside.
  • While bread is toasting, put prunes in a small saucepan, cover with water, bring to a simmer and cook about 10 minutes, until tender. Drain and chop prunes in a food processor or by hand. Fold prunes into the bread cubes.
  • Crumble sausage into a large, heavy skillet and saute, stirring with a fork, until cooked through and browned. Drain well of fat and add to the bread cube mixture. Discard the fat.
  • Add the butter to the skillet and saute the celery, onion and apples over medium-high heat until tender, about 15 minutes. Add sage, thyme, salt and pepper. Stir in the stock.
  • Add the contents of the skillet to the bread mixture and toss to combine all ingredients. Adjust seasonings and, if necessary, add more stock. The bread in the stuffing mixture should be just moist, neither crunchy nor sodden. Let stuffing cool and refrigerate if not using immediately. The turkey should be stuffed just before roasting. Any excess stuffing can be baked in a covered casserole during the final half hour the turkey is roasting.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 435 milligrams, Sugar 14 grams, TransFat 0 grams

GRILLED SAUSAGES WITH PRUNES AND BACON



Grilled Sausages with Prunes and Bacon image

My husband's grandmother gave me this recipe. The combo of sweet prunes, salty bacon and meaty sausages is delicious. This recipe is great with any fresh, large sausage (just not the wee breakfast-style sausages). Sometimes I use sweet Italian, sometimes spiced Italian, sometimes bratwurst, sometimes knockwurst, and sometimes just local pork sausage. Serve in buns with all the usual fixin's (sauerkraut, mustard, relish, etc.).

Provided by Heather

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 6

Number Of Ingredients 5

6 fresh bratwurst sausages
18 pitted prunes
6 slices bacon
12 toothpicks
6 bratwurst buns

Steps:

  • Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
  • Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
  • Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
  • Preheat an outdoor grill for medium-high heat.
  • Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.

Nutrition Facts : Calories 541.3 calories, Carbohydrate 39.9 g, Cholesterol 79.3 mg, Fat 33.1 g, Fiber 2.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1210.2 mg, Sugar 13.5 g

TURKEY WITH PRUNE WALNUT AND CELERY STUFFING



Turkey With Prune Walnut and Celery Stuffing image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 3h30m

Yield 8 - 10 servings

Number Of Ingredients 24

Turkey neck and giblets
1 small onion, coarsely chopped
1 carrot, sliced
2 stalks celery, sliced
4 sprigs parsley
1 bay leaf
1 10- to 12-pound turkey
1/2 pound sweet Italian sausage, casing removed
4 slices white bread
3/4 cup milk
1/2 pound pitted prunes
1 cup dry red wine
2 tablespoons unsalted butter
1 tablespoon safflower or peanut oil
1 large onion, chopped
2 cloves garlic, minced
4 stalks celery, finely chopped
1 teaspoon dried thyme
Coarse salt and freshly ground pepper to taste
1/3 cup parsley, chopped
1 cup walnuts, chopped
2 tablespoons melted butter for basting
8 strips of bacon
1 cup red wine

Steps:

  • Preheat oven to 375 degrees. Combine the ingredients for the turkey broth and simmer for one hour. Strain and reserve the broth. Wipe the turkey inside and out with paper towels and set aside.
  • Saute the sausage meat over medium heat, separating it with a fork. Drain off the fat and put the sausage meat into a mixing bowl. Meanwhile, soak the bread and the milk in a small bowl. Simmer the prunes in the wine for 20 minutes, covered. Set aside.
  • With a paper towel, wipe out the frying pan in which you sauteed the sausage. Add the butter and oil and cook the onion, garlic and celery until soft. Sprinkle with thyme, salt and pepper and add to the sausage meat with the parsley and walnuts.
  • Drain the bread from the milk, squeeze it and add it to the sausage meat. Add the prunes with their cooking juices and mix thoroughly.
  • Season both cavities in the turkey with salt and pepper and fill with the stuffing. Truss with skewers or needle and thread. Tie legs together and tuck in wings. Place turkey breast-side-up in roasting pan. Brush generously with melted butter and place the bacon strips on top. Cover breast with foil.
  • Roast turkey two hours, basting every 30 minutes with pan drippings. Uncover and continue roasting for one to two hours longer, depending on size of turkey, until a thermometer inserted into the thickest part of the thigh registers 170 degrees.
  • Place turkey on a serving dish and cover loosely with foil. Pour the fat from the roasting pan. Add two cups turkey broth to the pan and bring to boil, scraping up any cooked particles. Add the wine and bring to boil, stirring. Reduce to one-and-a-half cups. Season with salt and pepper and serve separately in a warm sauce boat.

GOOSE WITH APPLE-PRUNE STUFFING



Goose with Apple-Prune Stuffing image

Does my family like this dish? I guess so-they call it "lip-smacking' goose! We're retired farmers with three children, all grown, and six grandchildren.

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8-10 servings.

Number Of Ingredients 26

1 domestic goose (10 to 12 pounds)
Salt
STUFFING:
2 cups chopped celery
1 cup chopped onion
1 garlic clove, minced
3 tablespoons butter
6 cups chopped peeled apples
2 cups pitted dried plums (prunes), chopped
1/3 cup chopped fresh parsley
1 tablespoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 bay leaf, crumbled
1 cup apple juice
1 egg, lightly beaten
3 to 4 cups coarse bread crumbs
GLAZE (optional):
1 cup orange juice
1/2 cup chili sauce
1 tablespoon brown sugar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 teaspoon prepared mustard
1/4 teaspoon garlic powder

Steps:

  • Sprinkle inside of goose with salt. Prick skin well; set aside. In a skillet, saute celery, onion and garlic in butter; transfer to a large bowl. Add the next 10 ingredients. Add bread crumbs until stuffing has the desired consistency. Stuff the goose. Place with breast side up on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 3 to 3-1/2 hours or until thermometer reads 185°. Drain fat from pan as it accumulates. If desired, make glaze: Combine all ingredients in a saucepan. Cook and stir until bubbly; cook and stir 2 minutes more. Brush over the goose during the last 20 minutes of baking. Remove all stuffing.

Nutrition Facts :

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