VEGAN APPLE, SAGE, AND SAUSAGE STUFFING
Delicious and meaty stuffing that's full of flavor and vegan! Easy to make!
Provided by Linda & Alex
Categories Side Dish
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F (190°C)
- In a large cast-iron skillet or Dutch oven, heat the olive oil and butter on medium-high heat. When the oil is hot, add the onion and celery and stir well. Cook for five minutes, stirring frequently.
- Add the apples and stir to combine. Cook for 10 minutes, stirring frequently.
- Add the garlic and sausage and stir to combine. Cook for 5 minutes, stirring frequently.
- Add the toasted walnuts, herbs, and salt and pepper and stir to combine and cook for two minutes.
- Stir in the breadcrumbs and pour the vegetable broth evenly over the top. Stir the broth in until the bread is covered in the broth. You can add more if there are any dry crumbs, but you don't want them swimming in liquid or it will get mushy.
- Put the pan in the oven and roast for 15 minutes, or until the top is browned and crispy.
- Enjoy!
Nutrition Facts : Calories 95 kcal, Carbohydrate 11 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 486 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 cup, TransFat 1 g, UnsaturatedFat 4 g
APPLE AND SAUSAGE STUFFING
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate.
- Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter).
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
VEGAN APPLE SAUSAGE STUFFING
This is a veganized version of a favorite stuffing recipe in my family. When I became a vegan a few years ago, my mom and I converted all of our favorite Thanksgiving recipes, and this one turned out especially great in vegan form. You could easily make in non-vegan by using real sausage instead. This makes quite a bit, so feel free to halve the recipe.
Provided by BusyBeeHoneyBee
Categories Vegan
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onions, celery and garlic in a little bit of oil or butter over medium-high heat until limp.
- Cook the sausage according to directions.
- Mix everything together and bake in a greased baking dish for one hour at 350.
SAUSAGE & APPLE STUFFING
Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g
VEGETARIAN SAUSAGE APPLE STUFFING
I created this stuffing one Thanksgiving for a dear friend who had become a vegetarian, and said he missed many of the traditional dishes. It was based on my own stuffing recipe I had made for years. He said that it was as good as any non-vegetarian stuffing he had ever had, and others have said that also. You can leave out the soy patties completely (actually, I usually do) and still have a great stuffing. Hope you enjoy it!
Provided by Charmed
Categories Apple
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Spray a large casserole dish with non-stick spray.
- In a large bowl, add the stuffing crumbs, salt, pepper and bell's seasoning.
- Toss to mix well.
- In a large skillet, heat the butter, margarine or oil over medium heat.
- Add the celery and saute for a minute or two.
- Then add the onions, and saute another few minutes.
- Add the chopped sausage patties, the apple, and the nuts, and keep sauteeing until the onions are transluscent, the apples are just barely cooked through and the nuts are lightly toasted.
- Remove from the heat and pour this whole mixture into the stuffing crumb mixture.
- Toss all together to blend well.
- Boil the water and add the broth mix or cubes to the water and stir to dissolve.
- Add about half of the broth to the stuffing mixture and stir.
- Keep adding broth and mixing it in until the whole mixture is moistened to the stuffing consistency you like.
- Then add a little more of the broth to compensate for evaporation while it's baking.
- You don't want this too mushy.
- Taste and adjust seasonings.
- Dump the whole bowl of stuffing into the baking dish and spread out evenly.
- You can cover it at this point and refrigerate it until you're ready to bake it.
- Bake at 350 for about 30-40 minutes, until heated throughout and a bit crispy on top.
- If you need to keep it warm in the oven, keep it covered with a pan cover or aluminum foil.
- NOTES: Bell's Seasoning: Bell's seasoning is a fantastic chicken and stuffing seasoning mix that's been around for ages.
- I've seen it touted as Martha Stewart's secret stuffing ingredient, but my family's been using it forever, long before she was Martha Stewart!
- If you can't find it, it's a mixture of rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
- If you can't get Bell's, use a mixture to your taste of whatever of those seasonings you can get your hands on, and go a little bit heavy on the sage.
- Bread Mixture: You want the stuffing mix that is just the cornbread crumbs or dried cubes, you don't want a Stovetop type mix.
- You can substitute 1/2 to 3/4 of a loaf of fresh bread, cubed, mixed with and 8x8" pan of crumbled cornbread.
- If using fresh bread, you'll need much less broth, and you might want to go a bit heavier on the seasonings.
- Taste first and see.
- Soy"sausage" patties: You can omit this completely if you desire and still have a great stuffing.
- Broth Mix: This is my secret to vegetarian cooking.
- The kosher broth mixes come in powder form in jars, and can be found in the kosher food section of the supermarket.
- Carmel Kosher and Manischewitz are two of the more popular brands.
- There are no mean products in them whatsover, and they are not only vegetarian, they are vegan too (I checked).
- They come in chicken, beef, onion, mushroom, and other flavors.
- And I personally like them better than the kinds that have meat in them.
- If you don't want to use them, then a vegetable broth mix would work fine.
- But I like the richness they can give to many vegetarian dishes.
Nutrition Facts : Calories 174.7, Fat 10.6, SaturatedFat 3.5, Cholesterol 12.2, Sodium 370.7, Carbohydrate 18.6, Fiber 3.9, Sugar 4, Protein 2.6
VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, apple, baby bella mushroom, fennel seeds, dried rosemary, sage powder, maple syrup, salt, pepper, cannellini bean, chickpeas, vital wheat gluten
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 10 links
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
- Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
- Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
- Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
- Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
- Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
- Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
- Remove from the water and let cool for about 5 minutes, then unwrap.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
- Serve immediately or keep wrapped in the refrigerator for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 19 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, Sugar 3 grams
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