Sage And Apple Stuffing Recipes

THE BEST SAGE AND ONION STUFFING - CLASSIC STUFFING RECIPE

Steps:

• Preheat oven to 350ºF/170ºC.
• Peel and chop 1 onion.
• Finely chop 2 stalks of celery.
• Melt 1/2 cup of butter in a large skillet over medium-low heat.
• Add the onion, celery, and salt. Cook until the vegetables are tender but not colored (about 7-8 minutes).
• While the veg is cooking, mix one egg with 1 cup of cold broth, 1 tablespoon of chopped fresh sage, 1 teaspoon of dried ground sage, 1/2 teaspoon of dried parsley, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of black pepper.
• Place the dry bread cubes into a large bowl and add the cooked onion mixture. Stir well to coat everything in butter.
• Tip the mixture into a casserole or oven dish.
• Pour the egg and broth mixture over and gently push the bread down into the mixture.
• Use the remaining cup of broth to pour over until all the bread is soaked; you may not need it all. (see note 4)
• Melt the remaining 2 tablespoons of butter and drizzle over the top of the stuffing.
• Cover with foil and bake for 35 minutes.
• Remove the foil and bake for a further 10-15 minutes until the top of golden.

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.

SAGE AND APPLE STUFFING

Steps:

• Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
• Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.

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.

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.

APPLE SAGE STUFFING

Steps:

• In a skillet cook onion and celery in unsalted butter over moderate heat, stirring, until the vegetables are softened and transfer the mixture to a large bowl. Add the cubed bread, Granny Smith apples, ham, chopped walnuts, parsley leaves, eggs, sage, thyme, salt and pepper. Combine the mixture and let it cool completely.