Apple Sausage Stuffing With Bacon Mushrooms Pecans Recipes

SAUSAGE BACON APPLE STUFFING

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!!

BACON & SAUSAGE STUFFING

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.

PECAN SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.

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.

APPLE SAUSAGE STUFFING

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.

SAUSAGE-PECAN STUFFING

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl.
• Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
• Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature.
• To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.

APPLE SAUSAGE STUFFING WITH BACON, MUSHROOMS & PECANS

Steps:

• In large frying pan, saute first 9ingredients til done adding apples during last 5 minutes, drain grease, add butter and melt. Stir in chicken broth, applesauce, pecans, salt and pepper. Fold in bread cubes, til just moistened, don't over stir. Pour into greased baking dish, cover, bake at 350º for 1 hour. *If a crispy top is preferred, uncover during last 15 minutes. Or stuff inside turkey JUST BEFORE baking your turkey. (Do not pre-stuff turkey.)