Best Fresh Sage Apple Sausage Parsnip Stuffing Recipes

Apple, Sausage, and Parsnip Stuffing with Fresh Sage image

Yield Makes 12 servings

Number Of Ingredients 10

1 1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

Steps:

Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

Fresh Sage, Apple, Sausage & Parsnip Stuffing image

Provided by Beth Renzetti

Time 2h40m

Number Of Ingredients 11

1 1/2 lb loaf sliced sourdough bread with crust, cubed
1 1/2 lb hot italian sausage, bulk or casings removed
1 1/2 lb sweet italian sausage, bulk or casings removed
2 c celery, diced small
6 c onions, diced small
3/4 c unsalted butter, divided
3 lb pippin or granny smith apples, peeled, cored & cubed,
2 lb parsnips, peeled, cubed
3/4 c packed fresh sage leaves, cut into chiffonade
1/2 c low sodium chicken stock
salt & pepper to taste

Steps:

1. Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
2. Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
3. Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread.
4. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing.
5. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing.
6. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
7. Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.) **OR transfer all stuffing to a large, buttered baking dish & proceed as directed.**
8. Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.