Sausage Bacon Apple And Cornbread Stuffing Recipes

APPLE SAUSAGE AND CORNBREAD DRESSING

Steps:

• Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with butter. Set aside.
• In a large mixing bowl, drizzle the cornbread cubes with the melted butter, and stir to combine.
• Meanwhile, cook the sausage in a medium skillet over medium-high heat, stirring occasionally, until browned and cooked through, about 6-8 minutes. Transfer the cooked sausage to a plate.
• Add the onion to the skillet, and cook over medium heat, stirring often, until beginning to soften, 2-3 minutes. Add the celery and apple, and continue to cook, until tender and just golden, another 2-3 minutes.
• Add the cooked sausage, onion, celery, and apple to the cornbread mixture, followed by the spices, and stir to combine. Slowly pour the broth or water over top, and stir until evenly moistened. Season with salt and pepper, to taste.
• Pour the dressing into the prepared baking dish, and spread into an even layer.
• at this point, simply cover tightly with aluminum foil, and refrigerate for up to two days before baking.
• cover with aluminum foil, and bake until cooked through, about 35 minutes.⁴ Remove the foil, and continue baking for an additional 10-15 minutes, until the top is crisp and golden. Serve warm.

CORNBREAD STUFFING WITH APPLES AND SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil over medium-high heat in 12-inch skillet.
• Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
• In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

CORNBREAD STUFFING WITH SAUSAGE AND APPLE

Steps:

• Preheat oven to 350 degrees. Coat a 9 x 13 inch baking pan with cooking spray. In a large bowl, whisk together the corn bread mix, 2 eggs, and milk. Pour into baking pan and bake for 20-25 minutes. Set aside to cool. Cut up cornbread into 2 inch cubes and place in a large mixing bowl.
• To make the stuffing, head a large skillet over medium high heat. Add the pork sausage and use a spoon to break it up while cooking. Cook for about 5-6 minutes, until cooked through. Add to the cornbread mixture.
• Return the skillet to the stove and add in the butter and celery, cooking until celery starts to soften, about 4 minutes. Add in the onion, apple, sage, thyme, and salt and cook for another 5 minutes until onion and apple soften. Add to the cornbread mixture. Toss together the ingredients. (If making ahead, refrigerate this mixture and proceed to next step when ready to bake.)
• Preheat oven to 375 degrees. Add in the beaten egg and broth and toss gently to combine. Pour into 9 x 13 inch baking pan. Cover with foil and bake for 30 minutes. Uncover and bake for another 10 minutes until top is lightly browned.

CORNBREAD SAUSAGE STUFFING

Steps:

• In a frying pan, cook the sausage until done. Remove sausage and set aside; drain any fat. Melt butter; saute onion and celery until crisp-tender. Combine vegetables with bread crumbs, eggs, seasonings, cornbread and sausage. Stuff into a turkey or Cornish game hens; roast according to your favorite recipe.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

Steps:

• Preheat oven to 375 degrees F.
• Brown sausage in an ovenproof saucepot that has a lid. With a slotted spoon, remove sausage from the pot and pour out the drippings. Add the butter to the pot and melt over medium heat. Add onion and celery and cook, until softened. Add apple and cook, until softened. Add herbs and stir. Return sausage to pot. Add croutons and chicken broth and bake stuffing in the oven at 375 degrees F for 30 to 40 minutes.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CORNBREAD STUFFING WITH SAUSAGE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place sausage, celery and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl combine sausage mixture with cornbread, bread crumbs, chicken broth, poultry seasoning and sage. Mix well and transfer to a 9x12 inch baking dish.
• Bake, covered, for 45 minutes or until well set and cooked through.

SAUSAGE & APPLE STUFFING

Steps:

• Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
• Add the sausage and stuffing and stir lightly to coat.

CORNBREAD STUFFING WITH SAUSAGE AND APPLES

Steps:

• Saute sausage until brown. Remove from pan and place in a large mixing bowl. Saute onions and celery in butter. Add sage, rosemary and thyme. When the mixture is softened, about 3 minutes, put into bowl with sausage. Add the remaining ingredients to the mixing bowl. It mixture is too dry add more stock.