Buttered Pecan Cranberry And Apricot Sausage Stuffing Loaf Recipes

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BUTTERED PECAN, CRANBERRY AND APRICOT SAUSAGE STUFFING LOAF



Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf image

A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf.

Provided by French Tart

Categories     Pork

Time 1h10m

Yield 1 Stuffing Loaf, 8 serving(s)

Number Of Ingredients 15

butter, for greasing
4 pecan halves
5 bay leaves
85 g butter
1 tablespoon olive oil
2 onions, chopped
1 teaspoon ground coriander
50 g pecans, chopped
100 g fresh white breadcrumbs
140 g pork sausage (or skinned sausages)
75 g ready-to-eat dried apricots
25 g dried cranberries or 25 g craisins
1 small orange, finely grated zest only
4 -6 sage leaves, finely chopped
1 large egg, beaten

Steps:

  • For the topping: butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Lay the four pecan halves and the bay leaves alternately in a line along the bottom of the tin. Preheat the oven to 190C/375F/gas 5.
  • For the stuffing: heat 50g of the butter for the stuffing in a large frying pan with the oil until the butter has melted. Add the onions and fry for 8-10 minutes until softened and starting to turn golden, stirring occasionally. Stir in the ground coriander and the rest of the butter and fry for another 3-4 minutes to soften and to caramelise the onions a bit more. Tip in the nuts and stir them around until they start to look toasty.
  • Remove the pan from the heat and mix in the breadcrumbs, sausage meat, apricots, cranberries, orange zest, sage leaves, egg and some salt and pepper to season. When combined, spoon the stuffing into the tin and pack it down lightly. Cover with a piece of buttered greaseproof paper.
  • Bake for 30 minutes, then remove the paper and bake for another 5 to 10 minutes. Remove from the oven and leave to stand for a few minutes.
  • Discard the paper, loosen the sides with a round-bladed knife and turn out the stuffing so the pecans and bay leaves are on the top. Slice to serve.

Nutrition Facts : Calories 276, Fat 21, SaturatedFat 7.9, Cholesterol 61.7, Sodium 267.9, Carbohydrate 17.9, Fiber 2.6, Sugar 8.3, Protein 5.8

SAUSAGE, CRANBERRY, AND PECAN STUFFING



Sausage, Cranberry, and Pecan Stuffing image

Categories     Fruit     Nut     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Sausage     Pecan     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes about 12 cups

Number Of Ingredients 11

8 cups (1/2-inch) pieces firm white bread (3/4 pound)
1 1/2 pounds fresh pork sausage meat, crumbled
1/2 stick (1/4 cup) unsalted butter
2 onions, chopped
3 celery ribs, sliced 1/4inch thick
1 Granny Smith apple, peeled and cut into 1/2-inch pieces
2 teaspoons minced garlic
1 1/2 cups chopped pecans (8 ounces), toasted
1 cup dried cranberries
1 tablespoon chopped fresh sage
1 to 1 1/2 cups chicken broth

Steps:

  • Preheat oven to 350°F.
  • Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
  • Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
  • Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
  • Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.

MOM'S SAUSAGE AND CRANBERRY STUFFING



Mom's Sausage and Cranberry Stuffing image

Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!

Provided by Culinary Envy

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

Time 2h10m

Yield 20

Number Of Ingredients 19

1 loaf soft Italian bread
½ cup salted butter
¾ pound mild Italian sausage links, casings removed
¾ pound andouille sausage links, casings removed
2 cups diced yellow onion
2 cups diced celery
4 cloves garlic, minced
¼ cup minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 cups low-sodium chicken broth, divided
1 medium orange, zested and juiced, divided
3 large eggs
¼ cup minced fresh Italian parsley
1 (10 ounce) package dry bread stuffing mix
¼ cup dried cranberries, or more to taste

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
  • Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
  • Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
  • Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
  • Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
  • Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
  • Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g

APRICOT-PECAN STUFFING



Apricot-Pecan Stuffing image

My husband loves pecans so I dug around until I found this very tasty and interesting stuffing. I now make it for big gatherings and get so many compliments on it and friends requesting the recipe!

Provided by Wendy W88

Categories     Fruit

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1 cup sliced leek
3/4 cup chopped onion
1/4 cup butter
2 medium apples, cored and chopped
1 cup chopped pecans
3/4 cup chopped dried apricot
1/2 teaspoon ground nutmeg
4 cups dried white bread, cubed
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh parsley
3/4 cup half-and-half
1 beaten egg
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
  • Stir in apples, pecans, apricots, and nutmeg.
  • Cook about 4 minutes.
  • In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
  • In a small bowl, combine half and half, egg, salt, and pepper.
  • Add to bread mixture and stir gently to coat.
  • Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
  • Uncover and bake an additional 15 minutes.

PECAN SAUSAGE STUFFING



Pecan Sausage Stuffing image

Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 21 servings (3/4 cup each).

Number Of Ingredients 13

1-1/2 pounds bulk pork sausage
3 cups chopped onions
2 cups chopped celery
1/2 cup butter, cubed
6 garlic cloves, minced
1 loaf (1 pound) French bread, cubed and toasted
3 medium apples, peeled and chopped
1-1/2 cups chopped pecans, toasted
1/4 cup chopped fresh sage or 4 teaspoons dried sage leaves
1 tablespoon dried thyme
1-1/4 teaspoons salt
1-1/4 teaspoons pepper
2 to 3 cups reduced-sodium chicken broth

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.

Nutrition Facts : Calories 249 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 509mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY PECAN STUFFING



Cranberry Pecan Stuffing image

While I love stuffing, my family wasn't that fond of it-that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. -Robin Lang, Muskegon, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 13 servings.

Number Of Ingredients 13

1 cup orange juice
1/2 cup dried cranberries
1/2 pound bulk pork sausage
1/4 cup butter, cubed
3 celery ribs, chopped
1 large onion, chopped
1 teaspoon poultry seasoning
6 cups seasoned stuffing cubes
1 medium tart apple, peeled and finely chopped
1/2 cup chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 to 1 cup chicken broth

Steps:

  • In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

Nutrition Facts : Calories 219 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 532mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

ANY-ROAST APRICOT & PECAN STUFFING



Any-roast apricot & pecan stuffing image

You can't quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it

Provided by Sara Buenfeld

Categories     Side dish

Time 30m

Yield Makes 4 batches

Number Of Ingredients 12

50g butter
2 onions , halved and sliced
4 celery sticks, chopped
200g semi-dried apricot , halved
3 garlic cloves , chopped
140g pecan , roughly broken
1 tsp ground nutmeg
200g fresh breadcrumb
500g pack pork mince
1 large egg
3 tbsp chopped soft thyme leaf
small pack chopped parsley

Steps:

  • Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more. Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
  • Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
  • One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.
  • Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.

Nutrition Facts : Calories 71 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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