Best Sausage Dried Cranberry And Apple Stuffing Recipes

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.).
• Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
• *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

NEW ENGLAND SAUSAGE, APPLE, AND DRIED CRANBERRY STUFFING

Steps:

• Preheat the oven to 350°F. Divide the bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
• Sauté the sausages in a heavy large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
• Pour off any drippings from the skillet. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery, and poultry seasoning; sauté until leeks soften, about 8 minutes. Mix in the cranberries and rosemary. Add the mixture to the sausage, then mix in the bread and parsley. Season the stuffing to taste with salt and pepper.
• When ready to stuff the bird, mix the eggs into the stuffing. Fill the main turkey cavity with the stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon into a buttered baking dish. Cover with buttered aluminum foil and bake alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
• cook's note
• To bake the STUFFING in pan, butter a 15 by 10-inch baking dish. Mix 1 1/3 cups broth into stuffing and transfer to the prepared dish. Cover with buttered foil and bake at 350°F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degrees F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Saute sausages in a heavy skillet over medium-high heat until cooked through, crumbling coasely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer sausage to a large bowl. Pour off any drippings from skillet. Melt the butter in the same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to the skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add the mixture to the sausage, then mix in bread and parsley. Season to taste with salt and pepper. Up to this point it can be made 1 day in advance. Cover and refrigerate. To bake in turkey: Mix the eggs into the stuffing. Fill main turkey cavity with stuffing. Add enough chicken broth to remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with aluminum foil. Bake stuffing alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until the top is golden brown, about 15 minutes.

SAUSAGE, DRIED CRANBERRY, AND APPLE STUFFING

Steps:

• Preheat oven to 375. Saute sausage in skillet until cooked through, crumbling coarsely with spoon. Using slotted spoon, transfer to large bowl. Melt butter in same skillet. Add leeks, apples, celery, and poultry seasoning to skillet, and saute until leeks are soft. Mix in drained cranberries, sage, and rosemary. Add mixture to sausage, then mix in bread and parsley. Next add chicken stock, a little at a time, until stuffing is very moist. Season with pepper. Place in casserole dish. Cook uncovered in oven for 20-30 minutes until top is crispy.

SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING

Steps:

• Preheat oven to 350. Bake bread cubes until evenly golden brown. Transfer to a large bowl and let cool In a large skillet cook the sausage and onions over med heat, stirring and breaking up large lumps until fully cooked, add celery, sage, rosemary and thyme and cook 2 more min. Add sausage mixture to bread along with apple, cranberries, parsely and liver. Toss well. Drizzle stock and butter over misture, toss well. Allow to cool completely. Bake 25 Min. Can be made ahead and refrigerated until ready to use.