Best Mushroom And Apple Stuffing Recipes

APPLE, SAUSAGE, BACON, AND MUSHROOM STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Place the beef, sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples and water chestnuts, and continue cooking 5 minutes. Drain grease.
• Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish.
• Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned.

MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS

Steps:

• Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
• Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
• Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
• Cook stuffing until browned on the top, about 15 minutes.

SAUSAGE, MUSHROOM, AND APPLE STUFFING

Steps:

• 1. Bread Crumbs: a. Pre-heat oven to 350 degrees F. Cut loaf of bread into 1 inch cubes. Spread onto a cookie sheet and top with about half the spices (save the other half for later). Drizzle with olive oil. b. Place bread in oven for 15 minutes, it should be crispy on top. Take out of oven and flip the bread over. Add the rest of the spices, drizzle the other side with olive oil, and return to the oven for another 10-15 minutes. c. When the bread is crispy take out of the oven. Once it has cooled place the bread in a casserole dish. 2. Cook maple sausage in a pan, when the meat is cooked put it in the casserole dish with the bread. 3. Mix the stick of butter, celery, onion, garlic, carrots, sage, rosemary, parsley, thyme and ginger into the pot you used to cook the meat. At medium heat cook the mixture until the onion and carrots are soft. Add the apple and five spice, cook for about 5 minutes then add the mushrooms. Once the mushrooms are soft remove the mixture from the heat and pour over the top of the casserole dish. Mix the ingredients together and then pour the broth over the mixture. Let stand for 5 minutes. 4. Place the casserole dish in the oven at 350 degrees F for about 20 minutes, until stuffing has started to get brown and crispy at the top. Serve.

SAUSAGE, MUSHROOM AND APPLE STUFFING

Steps:

• Cube bread and spread on baking sheet (I usually use the roasting pan used for the turkey) Bake in 275 degree oven for 30 to 40 minutes or until dry to touch stirring occasionally. Transfer to large bowl. Melt butter in large skillet over medium-low heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add mushrooms, rosemary and generous amount of cracked pepper and cook until mushrooms soften, stirring occasionally, about 6 minutes. Add celery and apple and stir 1 1/2 minutes. Mix in parsley, sage and thyme. Add to bread and toss to blend. Increase heat to medium-high. Add sausage to same skillet and cook until beginning to brown and no pink remains, breaking up with wooden spoon. Add crumbled sausage and drippings to bread. Add stock to stuffing and mix to blend. Season with salt.

MUSHROOM AND APPLE STUFFING

Steps:

• Cook and stir apples and mushrooms in butter in saucepan on medium-high heat 5 min or until crisp-tender.
• Add stuffing mix and apple juice; stir just until moistened. Cover; let stand 5 min.
• Fluff stuffing with fork before serving.