Best Challah Sausage And Dried Cherry Stuffing Recipes

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SAUSAGE, CORNBREAD AND CHERRY STUFFING



Sausage, Cornbread and Cherry Stuffing image

Provided by Martina McBride

Categories     side-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 12

Nonstick cooking spray, for the casserole dish
1 pound pork sausage, casings removed
2 tablespoons unsalted butter
4 ribs celery, chopped (about 2 1/2 cups)
1 large yellow onion, chopped (about 3 cups)
1 tablespoon poultry seasoning
1 teaspoon kosher salt
Pinch freshly ground black pepper
10 cups crumbled cornbread, toasted
2 cups chicken stock
1 cup dried cherries, chopped
2 large eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
  • Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
  • Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
  • Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.

DRIED CHERRY & SAUSAGE DRESSING



Dried Cherry & Sausage Dressing image

Apples and dried cherries add a sweet-tart flavor to my homemade stuffing. It makes a holiday dinner one to remember. -Connie Boll, Chilton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 20 servings (3/4 cup each).

Number Of Ingredients 16

1 loaf (1 pound) unsliced Italian bread
1/4 cup cherry juice blend or unsweetened apple juice
1 cup dried cherries
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
2 medium Granny Smith apples, chopped
1/2 cup chopped fresh parsley
1/2 cup butter, melted
1 teaspoon Italian seasoning
1 teaspoon fennel seed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
2 cups chicken stock

Steps:

  • Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain. , Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.

Nutrition Facts : Calories 204 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 422mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.

MIDWEST SAUSAGE AND DRIED CHERRY STUFFING



Midwest Sausage and Dried Cherry Stuffing image

Make and share this Midwest Sausage and Dried Cherry Stuffing recipe from Food.com.

Provided by Jo in Arlington

Categories     Christmas

Time 2h

Yield 10-12 serving(s)

Number Of Ingredients 11

6 cups unseasoned cubed bread (stuffing)
1 lb bulk pork sausage
1/2 cup butter
2 chopped onions
4 stalks of chopped celery
2 1/2 tablespoons of crumbled sage leaves
1 1/2 teaspoons crumbled thyme leaves
1 cup dried cherries (purchase them dried...I couldn't find them so I used Craisins (dried cranberries cherry flavored)
1 cup toasted and chopped walnuts
1 cup chicken broth
salt and pepper

Steps:

  • In skillet, sauté the sausage, until brown.
  • Drain grease and transfer to bread bowl.
  • In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
  • Remove vegetables and place in bowl.
  • Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
  • Add just enough chicken broth to moisten the bread mixture.
  • You do not want it soaking wet.
  • If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
  • If not, lightly pack stuffing into a large, shallow baking dish.
  • If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
  • Let turkey rest at least 20 minutes before carving.
  • If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
  • Cover and bake at 325° for 20 to 30 minutes.
  • Uncover and back for an additional 10 minutes.

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