Sarasotas Turkey Sausage Stuffed Pears Recipes

PEAR STUFFING FOR TURKEY

Steps:

• In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

ROAST TURKEY WITH SAUSAGE STUFFING

Steps:

• Heat oven to 325°F.
• Brown sausage in skillet; drain, reserving 1/2 cup drippings. Add drippings to large bowl; stir in hot water. Add stuffing mixes and sausage; stir just until stuffing mixes are moistened.
• Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast side up, on rack in roasting pan sprayed with cooking spray. Spoon any remaining stuffing into separate baking dish sprayed with cooking spray; cover. Refrigerate stuffing until ready to bake.
• Bake turkey 3 to 3-1/4 hours or until internal temperature of thigh is 180ºF and breast and center of stuffing are 165°F, adding dish with remaining stuffing to oven for the last 30 min.

PEAR & TURKEY SAUSAGE RIGATONI

Steps:

• Cook rigatoni according to package directions., Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink, breaking into large crumbles, 6-8 minutes. Add pears; cook and stir until lightly browned, 3-5 minutes., Drain rigatoni; add to sausage mixture. Add spinach, cream and 1/4 cup cheese; cook until spinach is wilted, 3-4 minutes, stirring occasionally. Top with remaining cheese. If desired, sprinkle with almonds.

BACON-WRAPPED TURKEY BREAST STUFFED WITH PEAR HASH

Steps:

• Begin by making the brine:
• In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.
• To make the turkey:
• Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.
• Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.
• Preheat the oven to 375 degrees F.
• Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.

SOUTH BEACH TURKEY SAUSAGE AND PEAR STUFFING

Steps:

• Heat oven to 350°F Lightly oil with olive oil a 9 x 13 inch baking dish.
• Place bread cubes in a large bowl.
• Remove sausage from casings and break into 1/2-inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, around 3 minutes. Transfer to bowl with bread cubes.
• Return the skillet to the heat. Add 2 Tbsp of broth, and using a wooden spook, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook about 2 minutes more.
• Transfer vegetable mixture to the bowl with bread and sausage. Add the beaten egg and stir to combine ingredients. Add remaining broth, parsley, salt, and pepper; mix well.
• Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.

GRANDMA'S SAUSAGE TURKEY STUFFING

Steps:

• To make this easy to prepare, I chop the onion, celery and parsley first.
• In a large skillet, (I use an electric skillet for easy clean up) chop up the pork sausage with a utensil as it starts to cook. Just as this is starting to cook a bit, add your onion, celery, poultry seasoning and sage. Cook until the sausage is done and the celery and onion have cooked down. Taste it as it is safe to eat at this point. Add more seasoning if you think it needs it. It should taste like stuffing at this point and very good! Turn off heat.
• In a large bowl pour 1/2 bag of the cubed stuffing croutons, 1/2 of the chicken stock and 1/2 of the sausage. Stir well and repeat.
• Refrigerate overnight or until you are ready to use. Makes enough to stuff a 16-20 pound turkey and a small casserole on the side. Spray your casserole dish with vegetable spray and add some turkey drippings to the casserole while cooking. Casserole cooks in about 25 minutes on 325 degree oven.
• Enjoy!

SAUSAGE PEAR STUFFING

Steps:

• Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
• Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.

MOM'S TURKEY SAUSAGE PATTIES

Steps:

• In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended.
• Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

SARASOTA'S TURKEY SAUSAGE STUFFED PEARS

Steps:

• Pears -- After removing the core - scoop out a bit of the pear using a small spoon and make sure to set that to the side. You want to scoop enough out so you have room for the stuffing. Dice up the pear that was scooped out of the pear halves.
• Cut a small slice off the bottom (uncut portion) of the pear so it will set flat in a baking dish. I use a 9x9 baking dish and spray well with pam. I also add about 1 cup of water to the bottom. This prevents the pear from burning.
• Sauce -- Start the sauce before the sausage so it can simmer. In a small sauce pan on medium heat, add the butter, orange juice, brown sugar, maple syrup, and cloves and bring to a light boil for just a minute and then reduce to medium low to let it reduce.
• Sausage Filling -- In a medium pan over medium high heat, melt 1/2 the butter and then add the sausage and cook until golden brown. If you are using pork sausage, don't add the butter as pork has a higher fat content. Turkey sausage has less fat content and you need the butter to saute it. Once it is done, remove to a paper plate lined with a paper towel to drain.
• If you used pork sausage, make sure you only keep a teaspoon of the pan drippings to saute the vegetables inches If you used turkey sausage, add the remaining 1/2 butter to the pan and keep on medium to medium high heat. Add the garlic, onion, celery and cook 2 minutes, then add in the pear and cook another 3-4 minutes until everything is tender. Stir in the thyme, salt, pepper, and cooked sausage, and mix to combine. Remove from the heat.
• In a small bowl, add the milk and dip the bread slice in it for just a few seconds; squeeze well, and add to the pork mixture breaking it up as you go. Also add the beaten egg and mix well. Add the sausage mixture to the pears, piling it up high. If you have any leftover stuffing, make sure to save it. You can just bake it as a nice side for grilled chicken, stuff it in chicken breasts or in pork chops. Or stuff it in an acorn squash.
• Bake -- Preheat your oven to 350, middle shelf. Drizzle a little of the glaze over the stuffing and brush on the pears. As the pears cook, every 15 minutes I brush a little more of the glaze on. Bake for about 30-40 minutes until the pears are tender. As they cook, keep an eye on the water in the bottom of the pan. I make sure there is always a little water so they don't burn.
• Serve -- Garnish each pear with the chopped pecans. ENJOY! As I said, this makes a wonderful breakfast, lunch or dinner.