Best Sausage Mushroom And Apple Stuffing Recipes

APPLE, SAUSAGE, BACON, AND MUSHROOM STUFFING

Apple, Sausage, Bacon, and Mushroom Stuffing image

This old-fashioned holiday stuffing has it all! I have perfected it over my 21 years of marriage, and it can't be beat!

Provided by KELLY T

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 12

Number Of Ingredients 18

Ingredients

½ pound ground beef
½ pound pork sausage
½ pound bacon
1 large onion, diced
3 stalks celery, sliced
½ pound fresh mushrooms, sliced
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
2 apples, cored and diced
1 (4 ounce) can water chestnuts, drained and chopped
¼ cup butter, melted
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup applesauce
½ teaspoon salt to taste
1 teaspoon ground black pepper
1 pound dry bread cubes

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.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 28.8 g, Cholesterol 41.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 883.3 mg, Sugar 6.8 g

MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS

Mushroom Stuffing with Sausage, Apple, and Walnuts image

I hate being "good" over the holidays, but this lower-carb mushroom stuffing makes it so much better! This portobello mushroom-based stuffing has all the amazing flavors of a hearty stuffing without the bread. It is so easy, rich, and delicious, my family eats it as a side dish for any type of meat, any time of year.

Provided by Deirdre

Categories Sausage Stuffing and Dressing

Time 1h40m

Yield 4

Number Of Ingredients 16

Ingredients

½ medium eggplant, cut into 1/2-inch slices
salt and freshly ground black pepper to taste
1 medium sweet onion, chopped
½ cup chopped walnuts
1 stalk celery, diced
1 clove garlic, crushed
3 large portobello mushrooms, diced
1 cup diced mixed mushrooms (such as shiitake, maitake, oyster, beech, and/or chanterelles)
4 (3.5 ounce) links sweet Italian sausages
1 cup chicken stock
2 tablespoons red wine, or to taste
2 tablespoons butter, divided, or more to taste
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
2 large red apples, diced

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.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 28.4 g, Cholesterol 51.2 mg, Fat 33.2 g, Fiber 7.3 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 983.4 mg, Sugar 15.5 g

SAUSAGE, MUSHROOM, AND APPLE STUFFING

SAUSAGE, MUSHROOM, AND APPLE STUFFING image

Categories Mushroom Side Bake Fry Sauté Christmas Easter Thanksgiving Mother's Day Stuffing/Dressing Apple Sausage

Yield 6 people

Number Of Ingredients 24

Ingredients

For the bread crumbs:
1 loaf of garlic and herb Italian style bread (can be subsitutited for French bread, or plain Italian bread)
2 tsp fresh rosemary, roughly chopped
2 tsp fresh sage, roughly chopped
2 tsp ground thyme
2 tsp Chinese five spice
Olive oil
Salt and pepper to taste
1 lb maple sausage (can substitute sage or plain sausage)
1 stick of butter
½ cup celery
½ large white onion (1 small onion)
2 cloves garlic
½ cup carrots
1 tsp fresh sage, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh parsley, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh ginger, finely chopped
1 apple (something a little sweet and tart that's not too soft)
8 oz of mushrooms
1 tsp Chinese five spice
Salt and pepper to taste
2 cups broth (vegetable, chicken, turkey, or duck)

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

SAUSAGE, MUSHROOM AND APPLE STUFFING image

Categories Side Bake Thanksgiving Stuffing/Dressing

Number Of Ingredients 13

Ingredients

Approximately 16 cups cubed bread from 1 1/2 loaves of sweet italian bread.
12 tablespoon or 1 1/2 cubes butter.
2 medium onions, chopped
1 pound sliced white mushrooms
1 generous tablespoon dried rosemary, crumbled
cracked course black pepper
2 cups chopped celery
1 large granny smith apple, peeled, cored, and chopped
1/2 cup chopped fresh parsley
1/2 tablespoon of rubbed sage AND dried thyme, crumbled
1 pound hot italian sausage (if using links remove casings)
1 cup canned chicken broth
salt to taste

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.