Sausage Cranberry And Pecan Stuffing Recipes

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AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING



Awesome Sausage, Apple and Cranberry Stuffing image

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Provided by Stacy M. Polcyn

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

Time 1h40m

Yield 10

Number Of Ingredients 14

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g

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.

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

CRANBERRY SAUSAGE PECAN STUFFING



Cranberry Sausage Pecan Stuffing image

Stuffing with Italian sausage gets even tastier when you add chopped pecans and sweet-tart dried cranberries.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

6 oz. bulk Italian sausage
2/3 cup chopped pecans
1/3 cup dried cranberries
1-1/2 cups water
2 Tbsp. butter
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey

Steps:

  • In a large skillet cook sausage over medium heat. After sausage is cooked through add pecans and cranberries. Cook for another 3-4 minutes. Remove from heat.
  • Bring water and butter to boil in a medium saucepan. Add package of stuffing mix, sausage, pecans and cranberries to pan and remove from heat. Cover and let set for 5 minutes.
  • Fluff with fork and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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.

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

SAUSAGE & CRANBERRY STUFFING



Sausage & cranberry stuffing image

Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

Provided by Good Food team

Categories     Side dish

Time 1h5m

Number Of Ingredients 10

1 onion , finely chopped
25g butter
2 slices white bread , whizzed to chunky breadcrumbs
200g sausagemeat
1 apple , peeled and grated
200g cranberry
50g pistachios
4 sage leaves, finely sliced
½ tsp mixed spice
bay leaves , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
  • To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

SAUSAGE, CRANBERRY, AND CORN BREAD STUFFING



Sausage, Cranberry, and Corn Bread Stuffing image

Categories     Onion     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Sausage     Cornmeal     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Makes 12 cups

Number Of Ingredients 10

1 1/2 loavesCorn Bread
2 cups pecans
7 leeks (about 1 pound; white and pale green parts only)
3 celery ribs
3/4 stick (6 tablespoons) unsalted butter
1/2 pound sweet Italian sausage (about 3 links)
2 cups fresh or unthawed frozen cranberries
1/4 cup sugar
1/2 cup packed fresh flat-leafed parsley leaves
2 cups chicken broth

Steps:

  • Preheat oven to 325° F.
  • Cut corn bread into 1/2-inch cubes and in 2 large shallow baking pans bake in middle of oven until just dry, about 20 minutes. Transfer corn bread from 1 pan to a large bowl and in pan toast pecans in oven until insides are golden, 10 to 20 minutes.
  • Halve leeks lengthwise and then cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Chop celery. In a 12-inch skillet cook leeks and celery in butter with salt and pepper to taste over moderately low heat, stirring, until leeks are tender, about 25 minutes. Remove sausage from casings and break into small pieces. Add sausage to leek mixture and cook over moderate heat, stirring occasionally, 5 minutes, or until sausage is cooked through.
  • In a small heavy saucepan cook cranberries with sugar over moderately high heat, stirring, 5 minutes, or until some begin to burst. Chop parsley.
  • To bowl of corn bread add remaining corn bread cubes, pecans, sausage mixture, cranberries, parsley, broth, and salt and pepper to taste and toss together. Cool stuffing completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
  • For cooking stuffing inside poultry:
  • Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  • For cooking all or part of stuffing outside poultry:
  • In a shallow baking dish bake stuffing in preheated 325° F. oven 1 hour (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).

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