Best 4 Apple And Sage Stuffing Recipes

APPLE, SAUSAGE, AND PARSNIP STUFFING WITH FRESH SAGE

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.

SAGE AND APPLE STUFFING

Steps:

• Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
• Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.

BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING

Steps:

• In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
• In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
• Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
• Season with salt and pepper.

APPLE AND SAGE STUFFING

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add celery and next 6 ingredients to drippings in skillet.
• Sauté over medium heat until vegetables are soft, about 5 minutes.
• Discard bay leaf.
• Add mixture to sausage.
• (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
• Butter 13x9x2-inch glass baking dish.
• Add bread to sausage mixture.
• Whisk milk, broth, and butter in bowl to blend.
• Mix into stuffing; season stuffing with salt and pepper.
• Mix in eggs; transfer to prepared dish.
• Bake uncovered until cooked through and brown, about 50 minutes.