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 3 recipe(s):
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.
Apple Sausage Stuffing
This sausage, apple, fennel, and herb stuffing is made from sourdough bread.
Serving Size: Serves 10
Nutrition Facts: Saturated Fat 7. 6 g, unSaturated Fat 0. 0 g, Carbohydrate 34. 2 g, Sugar 8. 4 g, servingSize Serves 10, Protein 14. 2 g, Fat 19. 0 g, calories 363 cal, Sodium 649. 9 mg, Fiber 3. 4 g, Cholesterol 0 mg.
- 1 (16-ounce) loaf sourdough bread
- 5 tablespoons unsalted butter
- 2 medium yellow onions
- 1/2 medium fennel bulb (about 8 ounces)
- 2 stalks celery (about 6 ounces total)
- 2 cloves garlic
- 2 medium apples (about 1 pound total), such as gala, honeycrisp, or pink lady
- 1 small bunch fresh sage
- 1 small bunch fresh thyme
- 1 small bunch fresh parsley
- 1 pound uncooked pork sausage, preferably bulk
- 2 1/4 teaspoons kosher salt, divided, plus more as needed
- 1/4 cup dry white wine (optional – see Recipe Note)
- 1 1/2 cups low-sodium chicken broth
- 1 large egg
- Heat the oven to 300 degrees Fahrenheit and divide it into thirds using 2 racks.
- 14 cups of one loaf of sourdough bread should be torn or cut into 1/2-inch pieces. Spread the bread evenly across 2 rimmed baking sheets after being transferred there.
- Bake for about 20 minutes, or until the bread’s edges are dry. Meanwhile, cut 5 tablespoons unsalted butter into 5 pieces. To coat a sheet of aluminum foil big enough to cover the baking dish, cut one piece in half. Use one of the pieces to coat a 9×13-inch baking dish.
- When the bread is ready, set aside to cool. Heat the oven to 425°F.
- Finely chop the following ingredients, adding them all to the same medium bowl as you go: 2 medium yellow onions (about 3 cups), 1 1/2 cups of medium fennel bulb, and 2 large celery stalks (about 1 cup). Mince 2 garlic cloves.
- As you complete each step, place it in the identical second medium bowl: Finely chop 2 medium apples (about 3 cups). Pick 2 tablespoons fresh thyme leaves and finely chop. To make 1/4 cup of fresh sage, select and finely chop the leaves.
- 2 tablespoons of fresh parsley should be finely chopped and placed on a cutting board.
- In a large skillet over medium-high heat, melt 1 piece of the unsalted butter until it shimmers. Add 1 pound of pork sausage (with or without casings) and 1/4 teaspoon of kosher salt. Cook for 6 to 8 minutes, breaking up the sausage with a wooden spoon into bite-sized pieces as it cooks. Transfer using a slotted spoon to your biggest mixing bowl (or a big pot if you have one).
- Add 1 piece of the unsalted butter to the skillet and turn the heat down to medium-low. Add the onion mixture and 2 teaspoons of kosher salt once it has melted. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender. If using, add 1/4 cup dry white wine and cook for 3 minutes, or until the liquid has evaporated. Transfer to the bowl with the sausage.
- Add the remaining 2 pieces unsalted butter to the skillet. Add the apple mixture once it has melted, and cook for about 4 minutes, or until the apples start to soften. Transfer to the bowl with sausage and vegetables.
- Toss the dried bread and parsley into the bowl with a gentle motion until everything is evenly distributed. Taste and season with more kosher salt as needed.
- In one of the now-empty medium bowls, whisk 1 1/2 cups low-sodium chicken broth and 1 large egg until well combined. When the bread mixture is thoroughly moistened, pour the egg mixture over it.
- Spread an even layer of the stuffing in the baking dish after transferring it there. Cover the baking dish with the foil buttered-side down.
- Bake on the upper rack for 45 minutes. For an additional 15 minutes, bake the dish without the cover. Let cool 10 to 15 minutes before serving.
Best Sausage And Apple Stuffing Recipe
This is the Best Sausage And Apple Stuffing Recipe. No need to be intimidated with homemade stuffing. This recipe for Thanksgiving dressing is simple and delicious every time. A perfect combination of fresh herbs and spices, maple sausage, fresh apples, and simple and fresh ingredients are used to make this homemade stuffing. It’s a must-have for every holiday feast!.
Serving Size: 1 serving
Nutrition Facts: calories 314. 84 kcal, Carbohydrate 22. 73 g, Protein 8. 5 g, Fat 21. 58 g, Saturated Fat 10. 73 g, Cholesterol 54. 31 mg, Sodium 1133. 41 mg, Fiber 2. 77 g, Sugar 6. 77 g, servingSize 1 serving.
- 16 cups Bread (cubed into 1/2″-3/4″ pieces)
- 3 medium apples, cored and cut into 1/2-inch pieces.
- 1 lb Maple Sausage (ground sausage; Jimmy Dean Sausage with a Maple flavor works well)
- 2 cups Onion (white or yellow onion works great)
- 2 cups Celery
- 1 cup Butter (salted )
- 2 tsp Poultry Seasoning
- 1/2 tsp Black Pepper
- 1 tablespoon Parsley
- 1 tsp Thyme (fresh, minced)
- 1 tsp Sage (fresh, minced)
- 1 tablespoon Salt
- 1 1/2 to 2 cups of chicken broth (turkey broth is also acceptable). ).
- Transfer the bread cubes to a very large bowl. Set aside while you make the rest of the stuffing.
- Serve Immediately. Although it keeps in the fridge for up to 5 days airtight, stuffing is best when it is warm and fresh.
Best Sausage And Apple Stuffing Recipe
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.