This recipe is influenced by the countless dried fruit, apple, and pork stuffing combinations that are available. We chose to use bread that already contains dried fruit in order to save ourselves a step. For your holiday dinner, the resulting stuffing is rich, hearty, and simple to prepare. Prep.
Here is 2 recipe(s):
Sage, Sausage and Apple Dressing
Total: 0 1h20min0
Yield: 8 to 10 servings
Serving Size: 1 of 12 servings
servingSize 1 of 12 servings, calories 282, fat 20g, saturated fat 8g, carbohydrate 16g, fiber 2g, sugar 5g, protein 10g, cholesterol 75mg, and sodium 565mg are the nutritional facts.
- One 16-ounce bag stuffing cubes
- 6 tablespoons of unsalted butter plus additional amounts for smearing and topping
- 1 pound fresh sage sausage, casings removed
- 1 medium onion, chopped
- 2 chopped, peeled, and cored cooking apples, such as Gravenstein, Rome, or Golden Delicious
- 1 to 2 ribs celery with leaves, chopped
- Kosher salt
- 3 cups chicken broth, homemade or low-sodium canned
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup walnut pieces, toasted (see Cook’s Note)
- 2 large eggs, beaten
- Preheat the oven to 325 degrees F.
- Set aside the stuffing cubes in a big bowl. Butter a 3-quart casserole dish.
- Melt two tablespoons of butter on high heat in a sizable skillet. Add the sausage and use a wooden spoon to break it up. Cook for about 5 minutes, or until it has lost the majority of its pink color without becoming dry. 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.
- To evenly moisten the stuffing cubes, pour the vegetable mixture over them and toss. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered for about 40 minutes, or until the top begins to crust. About 2 tablespoons of melted butter or turkey pan drippings should be drizzled on top. Cook for another 20 minutes or so, or until the top is crisp and golden.
Sausage and Apple Stuffing
This recipe is influenced by the countless dried fruit, apple, and pork stuffing combinations that are available. We chose to use bread that already contains dried fruit in order to save ourselves a step. For your holiday dinner, the resulting stuffing is rich, hearty, and simple to prepare.
Yield: 8 to 12 servings
- 1 pound (454 grams) of your preferred stuffing bread or fruited sourdough bread.
- 1 tablespoon vegetable oil
- 1 pound (454g) pork sausage meat
- 1 1/2 cup (213g) onion finely diced
- 2 cups (213g) celery chopped
- 2 cups (227g) of granny smith apples (or other tart baking apples; about 2 small apples) that have been peeled, cored, and chopped into 1/2″ pieces.
- 4 tablespoons (57g) unsalted butter melted
- 1 cup (227g) chicken or vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- a quarter cup of finely chopped fresh parsley or one tablespoon of dried parsley
- 3 large eggs beaten
Preheat the oven to 350°F. Butter a 2-quart casserole pan or 9″ x 13″ pan. Bread cubes should be placed in a large bowl and left to stand. , In a large frying pan, warm the vegetable oil over medium-high heat. For about 8 to 10 minutes, brown the sausage meat while breaking it up with a spoon to ensure that it’s thoroughly cooked. Leave the hot fat in the pan and add the cooked sausage to the bowl containing the bread cubes. Toss the bread and sausage together until they are combined evenly. Bring the pan back to a simmer and add the apple, onion, and celery. Cook until the onions are translucent and everything has softened. , Stir to combine after adding the vegetable mixture to the bread cubes or sausage. , Thoroughly combine the butter, stock, salt, pepper, and parsley. , Stir in the beaten eggs. Transfer the stuffing to the prepared pan. For 50 to 60 minutes, or until the top is crispy and sizzling, bake the stuffing. , Remove the stuffing from the oven. Before serving, let it cool for 5 to 10 minutes.
How to Make Ina’s Apple, Sausage & Herb Stuffing | Food Network
What makes stuffing taste better?
Fruit, especially dried fruit like apricots, figs, raisins, and cranberries, can significantly perk up a boring box of stuffing. That small amount of sweetness complements the other flavors on the plate beautifully. Fresh fruits like apples and pears are also excellent, in my experience.
How do you make Rachael Ray stuffing?
- 1 stick butter, divided.
- 5 to 6 ribs chopped celery heart (about 2 cups)
- 1 large onion, chopped.
- 2 large crisp apples (Pink Lady, HoneyCrisp, or Macoun), diced but not peeled
- 2 large fresh bay leaves.
- 12 cup finely chopped, loosely packed herbs, such as fresh parsley, sage, rosemary, and thyme
Should I put an egg in my stuffing?
The binder may be the most crucial component of stuffing because it holds the other components together. For a fluffy texture, use eggs.
How do you make Martha Stewart stuffing from scratch?
- 2 Italian loaves, each weighing around 10 ounces, torn into bite-sized pieces.
- 4 tablespoons butter, room temperature, plus more for baking dish.
- 4 celery stalks, thinly sliced.
- 4 shallots, minced.
- 2 garlic cloves, minced.
- Coarse salt and ground pepper.
- 1/2 cup dry white wine.
- 1/2 cup parsley leaves, chopped.