HERBY SAUSAGE, APPLE & SOURDOUGH STUFFING
Enjoy this stuffing for a special Sunday roast, or at Christmas. With sausage, apple, sage and onion, it can also be frozen so you could make it ahead
Provided by Good Food team
Categories Side dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
- Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
- Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.
Nutrition Facts : Calories 188 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS
Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
- Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
- Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.
SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
BACON APPLE STUFFING
This Bacon Apple Stuffing recipe will make the flavors of your Thanksgiving turkey sing! It's delicious, so flavorful, and always a crowd-pleaser.
Provided by Jillian - a Food, Folks and Fun original!
Categories Side Dish
Time 1h20m
Number Of Ingredients 13
Steps:
- Adjust oven rack to the center position and heat the oven to 350˚F.
- Cook the bacon in a large skillet over medium heat until crisp and brown, about 10-12 minutes.
- Transfer the bacon to a paper towel-lined plate.
- Add the celery, onion, and apple to the same skillet the bacon was cooking in (don't drain off the bacon grease) and sauté, stirring occasionally, until softened about 8-10 minutes.
- Add the parsley, thyme, sage, and marjoram and stir. Cook until fragrant, about 1 minute. Transfer the mixture to a large mixing bowl.
- Add the breadcrumbs, egg, salt, pepper, chicken broth and bacon to the vegetable and apple mixture.
- Place the stuffing mixture into a buttered 9x13 pan, or any other 3-quart pan. Bake for 45 minutes, or until the top is golden brown and the internal temperature reaches 165˚F.
- Cool for 5 minutes, then serve.
Nutrition Facts : Calories 260 kcal, Carbohydrate 31 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 771 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
SOURDOUGH STUFFING WITH APPLES AND BACON
This dressing recipe tastes like traditional stuffing but with some added flavors that will leave the guests asking "What is this that tastes so good?" You must use Granny Smith apples or the flavors will not mingle properly.
Provided by Spencer 2
Categories Pork
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Spread bread cubes out on 2 rimmed baking sheets and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
- In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and bouillion, stir and cook for a minute longer, then remove from heat.
- Transfer onion/ apple mixture to a very large mixing bowl, add chopped bacon and bread cubes, and toss well. Add 2 cups of chicken broth, toss well, then add more broth, a little at a time until the stuffing is well-moistened, but not soggy. Taste and add a bit of salt, if desired.
- Pour stuffing into greased casserole dishes (mine fit into one 9x12 dish, but you can divide if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes, or until the top is golden brown.
Nutrition Facts : Calories 563.7, Fat 32.7, SaturatedFat 13.3, Cholesterol 55.3, Sodium 1161.5, Carbohydrate 53.3, Fiber 4.8, Sugar 7.3, Protein 14.5
SOURDOUGH STUFFING WITH BACON AND APPLES
Some people call it stuffing, some people call it dressing, I call it heaven on a plate! But seriously, my family calls it stuffing regardless of whether it actually gets stuffed into a bird
Provided by patriciamercer84
Categories < 60 Mins
Time 1h
Yield 1 batch, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 1. Spread bread cubes out on a rimmed baking sheet (or two, if necessary) and toast in a 350 degree oven until dried out and slightly crisp (10-15 minutes). Set aside.
- 2. In a large skillet, melt butter over medium heat. Add onions and celery and cook, stirring occasionally, until very soft but not browned, about 7 minutes. Add apples and leeks and cook for a few minutes longer until apples are crisp tender. Add sage, thyme, and poultry seasoning, stir and cook for half a minute longer, then remove from heat.
- 3. Transfer onion/apple mixture to a very large bowl, add chopped bacon and bread cubes, and toss well. Add two cups of chicken stock, toss well, then add more stock, a little at a time until the stuffing is well-moistened, but not soggy. Taste, and add a bit of salt if desired.
- 4. Pour stuffing into greased casserole dishes (mine fit into one 9×12-inch dish, but you can divide it if necessary). Cover with foil and bake at 375 degrees for about 30 minutes. Uncover and bake an additional 20 minutes or until the top is golden brown.
Nutrition Facts : Calories 374.8, Fat 30.8, SaturatedFat 13, Cholesterol 57.4, Sodium 584.1, Carbohydrate 17.3, Fiber 2.9, Sugar 8.9, Protein 8.3
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- Preheat the oven to 400 degrees and spread the bread on a baking sheet. Bake the bread, stirring occasionally for 15 minutes or until beginning to turn golden, but not quite brown. Remove from the oven and place in a very large bowl.
- Place the bacon on a foil lined baking sheet and bake at 400 degrees for 15-20 minutes or until cooked. Transfer bacon to a paper towel lined plate and reserve 1 tablespoon of the bacon fat.
- In a large skillet, over medium heat add the bacon fat and sage. Stir with a wooden spoon for 1 minute and add the shallot as well as 1 tablespoon of butter. Cook until tender, about 1-2 minutes. Add the remaining herbs and cook for 30 seconds to bring out their flavor.
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