Buttery Beer Bread Stuffing With Sausage Apple Mushroom Recipe 435 Recipes

BUTTERY BEER BREAD STUFFING WITH SAUSAGE, APPLE, & MUSHROOM RECIPE - (4.3/5)

Steps:

• Buttery Beer Bread: Preheat oven to 350°F and grease a 9x5 inch loaf pan. In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon stir the beer into the dry ingredients until just mixed. Pour half of the melted butter into the bottom of the pan. Spoon the batter into the pan and top with the rest of the melted butter. Bake for 50-60 minutes, until golden brown and a toothpick comes out clean. Stuffing: Preheat oven to 275°F. Place bread in a single layer on a large baking sheet. Bake until bread is completely dried, about 50 minutes total. Stir occasionally and rotate the pan throughout baking. Remove bread from oven and allow to cool. Increase heat to 350°F. In a large dutch oven, melt butter and olive oil. Once melted, add sausage, breaking into small pieces and cook until nearly all the pink is gone. Add onion, celery, mushroom, apple and garlic. Season with rosemary, oregano, sage, ginger, thyme and a generous sprinkle of salt and pepper. Stir often and cook until soft, about 10 minutes. After 10 minutes taste and add more salt, pepper or other spice as needed. In a large bowl combine 2 cups broth and 3 eggs, whisking until combined. Set aside. Remove dutch oven from heat and slowly add in egg/broth mixture while stirring sausage mixture. Gently fold in bread cubes and stir until everything is evenly distributed. Transfer to a 9x13 inch baking dish or a 10x14 oval baking dish. If you would like your stuffing to be a bit more moist, add 1/2 cup to 1 cup more broth over the top of the dish. Cover tightly with foil and bake for 30 minutes. Remove foil after 30 minutes and bake for an additional 15 minutes or until the top is golden and crisp and the liquid in the bottom has been absorbed.

SAUSAGE APPLE & MUSHROOM STUFFING

Steps:

• 1. Preheat oven to 350 degrees F. Spray 2 (9X12) deep dish pans with cooking spray, & set aside till needed, or use 1 extra long pan if desired. Some of the ingredients used to make the stuffing.
• 2. Cook sausage in large skillet over medium high heat, until no pink remains, remove sausage but leave fat, if you used a GOOD quality sausage, OTHERWISE YOU MAY NEED TO DRAIN SOME OF THE FAT, crumble sausage into smaller pieces and set aside till needed.
• 3. Chop veggies & fruit or use food processor. Then add butter and chopped fruit & veggie mixture, sliced mushrooms to large skillet and sauté until tender about 10 minutes.
• 4. Add both bags of stuffing mix to a large mixing bowl. Add in the sautéed veggie & fruit mixture & add in the cooked sausage, & stir to blend together. Don't forget to add in all of the spices, sage thyme, pepper, and granulated garlic.
• 5. To a medium size bowl add the eggs and both cans of soup and whisk together until well blended.
• 6. Chop the giblets and discard the bones from the turkey neck, divide the giblets between the stuffing and the gravy, then add to the stuffing and stir in till blended.
• 7. Add the soup mixture to the stuffing and stir till blended. Then add in enough of the broth or pan drippings as needed to make the stuffing moist.
• 8. Pour stuffing mixture into the 2 prepared casserole dishes. Place in preheated 350 degree F. oven and bake for 35 to 45 minutes until stuffing is hot and bubbly. Serve as desired. I froze one pan for a later meal.
• 9. Serve the stuffing with Giblet Gravy, and Enjoy a nice meal.

MUSHROOM AND SAUSAGE STUFFING

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.

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.

MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS

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.