Best Mushroom Stuffing With Sausage Apple And Walnuts Recipes

SAUSAGE, APPLE, AND WALNUT STUFFING

Steps:

• Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
• Preheat the oven to 350 degrees F.
• Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
• Remove from the oven and serve.
• MMMMM...stuffing!

SAUSAGE APPLE & MUSHROOM STUFFING

Steps:

• 1. Preheat oven to 350 degrees F. Spray 2 (9X12) deep dish pans with cooking spray, & set aside till needed, or use 1 extra long pan if desired. Some of the ingredients used to make the stuffing.
• 2. Cook sausage in large skillet over medium high heat, until no pink remains, remove sausage but leave fat, if you used a GOOD quality sausage, OTHERWISE YOU MAY NEED TO DRAIN SOME OF THE FAT, crumble sausage into smaller pieces and set aside till needed.
• 3. Chop veggies & fruit or use food processor. Then add butter and chopped fruit & veggie mixture, sliced mushrooms to large skillet and sauté until tender about 10 minutes.
• 4. Add both bags of stuffing mix to a large mixing bowl. Add in the sautéed veggie & fruit mixture & add in the cooked sausage, & stir to blend together. Don't forget to add in all of the spices, sage thyme, pepper, and granulated garlic.
• 5. To a medium size bowl add the eggs and both cans of soup and whisk together until well blended.
• 6. Chop the giblets and discard the bones from the turkey neck, divide the giblets between the stuffing and the gravy, then add to the stuffing and stir in till blended.
• 7. Add the soup mixture to the stuffing and stir till blended. Then add in enough of the broth or pan drippings as needed to make the stuffing moist.
• 8. Pour stuffing mixture into the 2 prepared casserole dishes. Place in preheated 350 degree F. oven and bake for 35 to 45 minutes until stuffing is hot and bubbly. Serve as desired. I froze one pan for a later meal.
• 9. Serve the stuffing with Giblet Gravy, and Enjoy a nice meal.

STUFFING WITH RITZ CRACKERS, APPLES, WALNUTS & MUSHROOMS RECIPE - (3.7/5)

Steps:

• Preheat oven to 325°F. Cook mushrooms, onion, apples and celery in butter in skillet on medium heat until tender. Mix cracker crumbs, walnuts, parsley, rosemary, poultry seasoning, pepper and vegetable mixture in large bowl. Add broth and eggs, tossing until well blended. Spoon into 2 quart baking dish or pan; cover. Bake 30 to 40 minutes or until heated through.

APPLE-WALNUT SAUSAGE STUFFING

Steps:

• In a large skillet, saute the celery, onions, sage and thyme in butter until vegetables are tender. Transfer to a very large bowl; cool slightly. Stir in the cheese, parsley, salt and pepper; set aside. , In the same skillet, cook sausage over medium heat until no longer pink; drain. Add to celery mixture. Add the bread cubes, apples, broth and walnuts; toss to coat., Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

MUSHROOM AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
• Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
• Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
• Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

SAGE SAUSAGE, APPLE & WALNUT STUFFING/DRESSING

Steps:

• Preheat oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
• Tips: Put the dressing in the oven during the last hour of cooking the turkey
• Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.