Sausage Stuffing With Dried Cherries Recipes

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HERB STUFFING WITH DRIED FRUIT



Herb Stuffing with Dried Fruit image

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

Provided by Food Network Kitchen

Time 2h

Yield 8-10

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for buttering the baking dish
One 1-pound loaf sliced white sandwich bread
3/4 cup mixed chopped dried fruit, such as apricots, cranberries and figs
2 tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves, roughly chopped, plus more for garnish
1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped
1 onion, chopped
2 stalks celery with leaves, chopped
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken broth
1/4 cup chopped parsley, plus more for garnish
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
  • Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
  • Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

DRIED CHERRY-APPLE STUFFING



Dried Cherry-Apple Stuffing image

Go way beyond bread crumbs with a stuffing recipe fortified with apples, dried cherries and chopped pecans. What a substantial-and savory-side.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 24

Number Of Ingredients 7

1/2 cup butter or margarine, melted
1 large onion, finely chopped (1 cup)
1 package (16 oz) herb-seasoned stuffing mix crumbs
2 medium red apples, chopped (2 cups)
1 1/2 cups dried cherries
1 cup chopped pecans
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)

Steps:

  • Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender.
  • In large bowl, thoroughly mix cooked onion and remaining ingredients. Use 4 cups of the stuffing to fill body cavities of 12-pound turkey (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake.
  • Roast stuffed turkey as directed in recipe. Bake stuffing in baking dish with turkey for the last 40 to 50 minutes of baking time or until thoroughly heated (165°F).

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 7 g, TransFat 0 g

SAUSAGE AND APPLE STUFFING



Sausage and Apple Stuffing image

I got this recipe from my sister in law a few years ago and it is now the only stuffing I make. We all enjoy it very much.

Provided by ANTLALA

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 8

½ pound ground pork breakfast sausage
2 tablespoons butter
½ cup chopped celery
¼ cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth

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.

Nutrition Facts : Calories 221 calories, Carbohydrate 25.9 g, Cholesterol 18.2 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 589.7 mg, Sugar 5.4 g

SAUSAGE, CORNBREAD AND CHERRY STUFFING



Sausage, Cornbread and Cherry Stuffing image

Provided by Martina McBride

Categories     side-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray, for the casserole dish
1 pound pork sausage, casings removed
2 tablespoons unsalted butter
4 ribs celery, chopped (about 2 1/2 cups)
1 large yellow onion, chopped (about 3 cups)
1 tablespoon poultry seasoning
1 teaspoon kosher salt
Pinch freshly ground black pepper
10 cups crumbled cornbread, toasted
2 cups chicken stock
1 cup dried cherries, chopped
2 large eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
  • Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
  • Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
  • Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.

DRIED CHERRY & SAUSAGE DRESSING



Dried Cherry & Sausage Dressing image

Apples and dried cherries add a sweet-tart flavor to my homemade stuffing. It makes a holiday dinner one to remember. -Connie Boll, Chilton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 20 servings (3/4 cup each).

Number Of Ingredients 16

1 loaf (1 pound) unsliced Italian bread
1/4 cup cherry juice blend or unsweetened apple juice
1 cup dried cherries
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
2 medium Granny Smith apples, chopped
1/2 cup chopped fresh parsley
1/2 cup butter, melted
1 teaspoon Italian seasoning
1 teaspoon fennel seed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
2 cups chicken stock

Steps:

  • Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain. , Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.

Nutrition Facts : Calories 204 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 422mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.

CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING



Challah, Sausage, and Dried Cherry Stuffing image

Provided by Gina Marie Miraglia Eriquez

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Cherry     Sausage     Gourmet     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 18

1 cup (4 ounces) pecans
1 (1-pound) challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups)
1 tablespoon olive oil
1 pound bulk sausage meat (usually sold in a tube)
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
3 medium onions, chopped
4 large celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon allspice
Salt
Freshly ground black pepper
3/4 cup dried tart (Morello) cherries (4 ounces; see Cooks' note:s)
4 large eggs
1 1/2 cups turkey stock or reduced-sodium chicken broth
1 cup heavy cream
3/4 cup coarsely chopped flat-leaf parsley
Special Equipment
3 1/2- to 4-quart shallow ceramic or glass baking dish (or two 2-quart shallow baking dishes)

Steps:

  • Heat oven to 350°F with rack in middle. Generously butter baking dish.
  • Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
  • Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
  • Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
  • Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
  • In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
  • When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.

SAUSAGE AND DRIED FRUIT STUFFING



Sausage and Dried Fruit Stuffing image

This delicious sausage and dried fruit stuffing is savory, tangy, with bread that is soft yet crunchy. that pairs nicely with chicken and turkey and heck- is even tasty at breakfast the next day!

Provided by Momof6

Number Of Ingredients 10

½ cup diced dried apricots
½ cup diced dried cherries
1½ cups of Triple Sec (divided)
1 c. chopped celery
1 large Spanish onion
1 lb. pork breakfast sausage
1 lb. herb stuffing mix
1 c. slivered almonds
1 c. chicken stock
1 stick unsalted butter

Steps:

  • Soak the diced dried cherries and apricots in 1 cup of Triple Sec in a small saucepan (unheated) for 10 minutes.
  • Bring to a dried fruit/Triple Sec mixture to a boil on the stovetop. Remove from heat, and set aside to cool.
  • Brown the sausage in a large skillet, and then add the celery and onion and saute for 10 minutes. Remove from the stove to cool.
  • Toast the slivered almonds in the oven- watching closely for them to brown (be careful- they turn from toasted to burnt very quickly!) After the almonds have cooled, dice them by hand or in a food processor.
  • In a large bowl mix together the stuffing mix, sausage, celery and onion, the dried fruit and liquid, and the almonds. (I found it easies to do this in two batches)
  • Heat the butter, chicken stock, and remaining ½ cup of Triple Sec in the same saucepan as used before, until the butter melts.
  • Pour this over the stuffing mixture and then stir to make sure all of the bread cubes are moistened.
  • Bake in a 13 x 9 pan at 350 degrees, for a total of 15 minutes (10 minutes covered in foil, 5 minutes uncovered).

MIDWEST SAUSAGE AND DRIED CHERRY STUFFING



Midwest Sausage and Dried Cherry Stuffing image

Make and share this Midwest Sausage and Dried Cherry Stuffing recipe from Food.com.

Provided by Jo in Arlington

Categories     Christmas

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 11

6 cups unseasoned cubed bread (stuffing)
1 lb bulk pork sausage
1/2 cup butter
2 chopped onions
4 stalks of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried...I couldn't find them so I used Craisins (dried cranberries cherry flavored)
1 cup toasted and chopped walnuts
1 cup chicken broth
salt and pepper

Steps:

  • In skillet, sauté the sausage, until brown.
  • Drain grease and transfer to bread bowl.
  • In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
  • Remove vegetables and place in bowl.
  • Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
  • Add just enough chicken broth to moisten the bread mixture.
  • You do not want it soaking wet.
  • If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
  • If not, lightly pack stuffing into a large, shallow baking dish.
  • If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
  • Let turkey rest at least 20 minutes before carving.
  • If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
  • Cover and bake at 325° for 20 to 30 minutes.
  • Uncover and back for an additional 10 minutes.

SAUSAGE STUFFING



Sausage Stuffing image

Make and share this Sausage Stuffing recipe from Food.com.

Provided by ChefCrittersMom

Categories     For Large Groups

Time 1h35m

Yield 15 serving(s)

Number Of Ingredients 14

1 lb sweet Italian sausage, casings removed
1/2 cup butter
3 cups onions, chopped
2 cups celery, chopped
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
6 cups croutons
1/2 teaspoon allspice
1/4 cup maple syrup
2 cups dried cherries
1 cup pecans, toasted and chopped
2 cups chicken stock
2 tablespoons fresh thyme, chopped
salt and pepper, to tast

Steps:

  • Saute sausage in a large skillet over medioum-high heat until cooked through, crumbling sausage.
  • Preheat oven to 350°F.
  • Transfer sausage with a slotted spoon to a large bowl.
  • Discard sausage fat in pan.
  • Add butter, onions, and celery to skillet and suate until tender, about 10 to 15 minutes.
  • Add to sausage, along with herbs and croutons.
  • Mix to cobine.
  • In a medium bowl, combine allspice, maple syrupcherries, pecans and chicken stock.
  • Add to crouton mixture. The mixture should be moist but not soggy. Add more chicken stock, if necessary.
  • Transfer stuffing to a baking dish and cover with foil.
  • Bake for 1 hour. Uncover and bake for another 20 minutes, or until th etop is golden.

Nutrition Facts : Calories 239.6, Fat 15.2, SaturatedFat 5.6, Cholesterol 26.3, Sodium 369.1, Carbohydrate 18.7, Fiber 2.2, Sugar 5.6, Protein 8.3

DRIED FRUIT AND SAUSAGE DRESSING



Dried Fruit and Sausage Dressing image

This recipe was developed by one of our freelance food stylists, Suzanne Breckenridge. I make it every Thanksgiving, and my husband always hopes for leftovers! -Stephanie Marchese

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 cups.

Number Of Ingredients 16

1/2 pound bulk Italian sausage
1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
1/4 cup port wine
8 ounces coarse-textured white bread
3/4 cup chicken broth
1 egg, beaten
3/4 cup dried cranberries
1 medium tart apple, cut into 1/2-inch cubes
2 tablespoons golden raisins
2 tablespoons chopped dried apricots
2 tablespoons minced fresh parsley
3 to 4 teaspoons minced fresh rosemary
3/4 teaspoon salt
3/4 teaspoon pepper

Steps:

  • Crumble sausage into a small skillet; cook over medium heat until no longer pink. Drain and set aside. In the same skillet, saute onion and celery in butter until tender. Add wine; simmer for 2 minutes., Cut crusts from the bread if desired; tear bread into small pieces. Place in a bowl; add the sausage, onion mixture and remaining ingredients. Mix lightly. Transfer to a greased shallow 1-1/2-qt. baking dish., Cover and bake at 325° for 40 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts :

DRIED FRUIT STUFFING



Dried Fruit Stuffing image

Categories     Herb     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Fig     Apricot     Cherry     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 13

9 cups 1/2- to 3/4-inch pieces French bread cubes without crust (from about 12 ounces bread)
1/2 cup (1 stick) butter
4 1/2 cups chopped onions
2 cups chopped celery
2 1/4 cups dry Sherry
1 3/4 cups dried Mission figs (about 91/2 ounces), chopped
1 1/4 cups dried tart cherries (about 6 ounces)
1 1/4 cups dried apricots (about 6 ounces), chopped
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried rubbed sage
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 1/4 cups chicken stock or canned low-salt broth
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
  • Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

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