APPLE SAUSAGE STUFFING
Apple Sausage Stuffing with mushrooms, sage, and other fresh herbs and vegetables is a delicious variation of traditional stuffing.
Provided by Lucy Brewer
Categories Thanksgiving
Time 2h30m
Number Of Ingredients 16
Steps:
- Preheat oven 375 and butter a large baking dish (15x10x2).
- Toast bread on a baking sheet for 15 minutes, then remove. Toast pecans in oven for about 7 minutes.
- In large mixing bowl, combine bread, dried thyme, rubbed sage, and salt and pepper. Add pecans and mix gently.
- Melt butter in large skillet over medium heat and add onions, celery, and mushrooms. Sauté until slightly tender. Add fresh parsley, sage, thyme, and rosemary and cook for another minute.
- Remove vegetables from skillet and place in bowl with bread. Stir gently to mix.
- Add sausage to skillet and cook until browned. Remove sausage with slotted spoon and stir into bread mixture.
- Pour in chicken stock, one cup at a time, stirring until mixture is fairly wet. Start with 2 cups and add more if needed. Should be slightly wet but not soggy.
- Chop apples and stir into bread mixture.
- Spread stuffing in prepared baking dish.
- Bake uncovered about 45 minutes, or until browned and toasty.
Nutrition Facts : ServingSize 12 servings, Calories 344 kcal, Carbohydrate 24 g, Protein 10 g, SaturatedFat 7 g, Cholesterol 39 mg, Sodium 444 mg, Fiber 3 g, Sugar 8 g
BACON & SAUSAGE STUFFING
This recipe was inspired by my mother's stuffing recipe. It smells like heaven while you're making it, and people can never seem to get enough. -Scott Rugh, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 4h25m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat., In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.
Nutrition Facts : Calories 290 calories, Fat 17g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 823mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
SAUSAGE BACON APPLE STUFFING
This sausage bacon apple stuffing recipe will be a full-flavored holiday side dish. It's filled with sausage, bacon, apples, dried cherries, sauteed onions, and an assortment of herbs and spices. This fluffy stuffing is super moist and almost a meal in itself. So good!
Provided by Didi Dalaba
Categories Other Side Dishes
Time 1h55m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350F. Cut your loaf of bread in half and place on baking sheet to toast nicely golden.
- 2. As bread is toasting, in a skillet saute your bacon till crisp.
- 3. Remove to a paper-lined plate, and reserve your drippings.
- 4. Add your sausage to the same skillet and break apart. Cook until all pink has disappeared.
- 5. Remove to a plate and set aside.
- 6. Return the reserved bacon drippings to the skillet and add your diced onion.
- 7. Saute until onion is just starting to soften.
- 8. Bread should be toasted nicely. Remove from oven. When cool enough to handle, cube the bread and add the cubes into a large bowl.
- 9. Add your diced apples.
- 10. Add the rest of your ingredients including your spices, and mix well until all ingredients have been incorporated.
- 11. Add your chicken broth. Depending on your size bread, it could take either 2-3 cups.
- 12. Using a 13 x 9 pan spray with nonstick spray. Pour the stuffing mixture and spread evenly.
- 13. Bake at 350F for 45-55 covered. Uncover the last 20 minutes or so to crisp a little ontop.
- 14. You can serve from the pan, or place in a pretty bowl to bring to the table. Sit back, and get ready for compliments!!
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS
I hate being "good" over the holidays, but this lower-carb mushroom stuffing makes it so much better! This portobello mushroom-based stuffing has all the amazing flavors of a hearty stuffing without the bread. It is so easy, rich, and delicious, my family eats it as a side dish for any type of meat, any time of year.
Provided by Deirdre
Categories Sausage Stuffing and Dressing
Time 1h40m
Yield 4
Number Of Ingredients 16
Steps:
- Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
- Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
- Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
- Cook stuffing until browned on the top, about 15 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 28.4 g, Cholesterol 51.2 mg, Fat 33.2 g, Fiber 7.3 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 983.4 mg, Sugar 15.5 g
SAUSAGE & APPLE STUFFING
Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g
STUFFING WITH MUSHROOMS, LEEKS AND BACON
Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
- Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
- Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams
APPLE, SAUSAGE, BACON, AND MUSHROOM STUFFING
This old-fashioned holiday stuffing has it all! I have perfected it over my 21 years of marriage, and it can't be beat!
Provided by Kelly T
Categories Sausage Stuffing and Dressing
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Place the beef, sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples and water chestnuts, and continue cooking 5 minutes. Drain grease.
- Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish.
- Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 28.8 g, Cholesterol 41.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 883.3 mg, Sugar 6.8 g
APPLE SAUSAGE STUFFING
The smell of this stuffing being prepared is heavenly. It is a fight to keep the family from "sampling it" until it is all gone! This stuffing is cooked in a 9x13 pan - not inside the turkey.
Provided by DawnaR
Categories Apple
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Broth Mixture- Combine gravy mix, melted butter& broth.
- Bring to a boil in a saucepan over medium heat until slightly thickened.
- Stuffing Mixture- In a large skillet fry sausage and bacon until almost crisp then remove to a large bowl.
- Discard all but 2 tbl of the bacon drippings; add onion, celery, mushrooms, apples, parsley& herbs.
- Sauté mixture for 5 minutes.
- Mix in stuffing cubes.
- Add to the bowl with bacon& sausage.
- Pour broth mixture over ingredients.
- Mix well.
- Season to taste with salt& pepper.
- Place stuffing into 9x13 pan, cover with foil and heat in 350F oven for 30 to 45 minutes until hot.
Nutrition Facts : Calories 580.8, Fat 47.8, SaturatedFat 17.4, Cholesterol 102.9, Sodium 1177, Carbohydrate 19.8, Fiber 3.6, Sugar 9.5, Protein 18.8
More about "apple sausage bacon and mushroom stuffing recipes"
TRADITIONAL HERB STUFFING WITH BACON AND SAUSAGE
From jonesdairyfarm.com
THANKSGIVING STUFFING WITH SAUSAGE AND APPLES
From simplyrecipes.com
APPLE SAUSAGE STUFFING RECIPE (WITH MAKE-AHEAD …
From thekitchn.com
SAUSAGE, BACON, APPLE AND CORNBREAD STUFFING - BIGOVEN
From bigoven.com
APPLE, SAUSAGE, BACON, AND MUSHROOM STUFFING | RECIPESTY
From recipesty.com
APPLE SAUSAGE BACON AND MUSHROOM STUFFING RECIPES
From tfrecipes.com
RUSTIC CHESTNUT STUFFING WITH MUSHROOM AND BACON
From wellplated.com
SAUSAGE AND APPLE STUFFING RECIPE | BON APPéTIT
From bonappetit.com
APPLE, SAUSAGE, BACON, AND MUSHROOM STUFFING - RECIPESRUN
From recipesrun.com
APPLE SAUSAGE BACON AND MUSHROOM STUFFING RECIPE
From deporecipe.co
BACON & APPLE STUFFING: THE PERFECT THANKSGIVING STUFFING!
From foodfolksandfun.net
APPLE, SAUSAGE, BACON, AND MUSHROOM STUFFING - ALLRECIPES
From allrecipes.com
BRIOCHE STUFFING WITH MUSHROOMS AND BACON RECIPE - SIMPLY …
From simplyrecipes.com
APPLE, SAUSAGE, BACON, AND MUSHROOM STUFFING - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love