Best Fig Apple Sage Stuffing Recipes

Apple Sage Stuffing image

Provided by Kittencalrecipezazz

Categories Apple

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 cups butter
3 cups onions, chopped
3 medium granny smith apples, peeled, cored, and diced small
5 stalks celery, chopped small
2 tablespoons chopped fresh garlic
2 tablespoons whole dried sage
2 teaspoons poultry seasoning
1 pinch nutmeg
2 (450 g) harvest grain bread, chopped to a medium dice
1 liter turkey broth or 1 liter chicken stock
1 tablespoon chopped fresh thyme
3 tablespoons whole fresh sage
salt and pepper

Steps:

Fig, Apple & Sage Stuffing Recipe - (4.6/5) image

Provided by á-28943

Number Of Ingredients 14

1 (24-ounce) loaf whole-wheat bread, trimmed of crust and cut into 1/2-inch pieces
1 tablespoon olive oil
2 to 3 carrots, peeled and finely chopped, about 1 cup
3 to 4 celery ribs, finely chopped, about 1 cup
1 large white onion, finely chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon chile powder
1/2 tsp sea salt
freshly ground black pepper, to taste
10 to 12 unsweetened dried figs, chopped, about 1 cup
2 apples (such as McIntosh, Cortland, Gala or Golden Delicious), cored and chopped
1 cup low-sodium chicken or vegetable broth, plus additional 1/2 cup as needed
1 1/2 tablespoons chopped fresh sage

Steps:

Preheat oven to 350°F. Divide bread cubes among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted. Meanwhile, in a large saucepan, heat oil to medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, about 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff the bird. If you'd prefer not to stuff your turkey or would like to enjoy this stuffing with a turkey-less menu, no problem! Simply coat a large baking dish with olive oil cooking spray and add stuffing. Drizzle with an additional 1 to 1 1/2 cups broth (you want a moist, but not wet, consistency), cover with foil and bake at 400°F for 20 minutes. Remove foil and bake until the top is lightly browned, 10 to 15 more minutes.

Apple and Sage Stuffing image

Provided by Bev I Am

Categories Pork

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 lb spicy bulk pork sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups French bread, 1 inch cubes with crusts (from 1 lb loaf)
1 cup whole milk
1 cup low-fat chicken broth
2 tablespoons butter, melted
3 large eggs, beaten to blend

Steps:

Heat oil in heavy large skillet over medium heat.
Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
Using slotted spoon, transfer sausage to large bowl.
Add celery and next 6 ingredients to drippings in skillet.
Sauté over medium heat until vegetables are soft, about 5 minutes.
Discard bay leaf.
Add mixture to sausage.
(Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
Butter 13x9x2-inch glass baking dish.
Add bread to sausage mixture.
Whisk milk, broth, and butter in bowl to blend.
Mix into stuffing; season stuffing with salt and pepper.
Mix in eggs; transfer to prepared dish.
Bake uncovered until cooked through and brown, about 50 minutes.