Best 20 Apple And Sausage Stuffing Recipes

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Are you looking for a delicious and hearty recipe to stuff your turkey or chicken this holiday season? Look no further than apple and sausage stuffing! This classic side dish is a perfect blend of sweet and savory flavors, and it's sure to be a hit with your family and friends. With so many variations out there, finding the perfect recipe can be overwhelming. This article will provide you with all the information you need to create the best apple and sausage stuffing, from choosing the right ingredients to cooking it to perfection.

Here are our top 20 tried and tested recipes!

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING



Awesome Sausage, Apple and Cranberry Stuffing image

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Provided by Stacy M. Polcyn

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

Time 1h40m

Yield 10

Number Of Ingredients 14

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING



Sausage, Dried Cranberry and Apple Stuffing image

Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.

Provided by The Hearty Boys

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

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 AND APPLE STUFFING



Sausage and Apple Stuffing image

I got this recipe from my sister in law a few years ago and it is now the only stuffing I make. We all enjoy it very much.

Provided by ANTLALA

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

Time 1h

Yield 12

Number Of Ingredients 8

½ pound ground pork breakfast sausage
2 tablespoons butter
½ cup chopped celery
¼ cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth

Steps:

  • Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
  • Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.

Nutrition Facts : Calories 221 calories, Carbohydrate 25.9 g, Cholesterol 18.2 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 589.7 mg, Sugar 5.4 g

CRANBERRY, SAUSAGE AND APPLE STUFFING



Cranberry, Sausage and Apple Stuffing image

A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

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

Time 1h35m

Yield 20

Number Of Ingredients 11

1 pound sweet Italian sausage, casings removed
¼ cup butter
6 cups coarsely chopped leeks
3 tart apples - peeled, cored and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
2 teaspoons dried rosemary, crushed
1 cup dried cranberries
12 cups white bread cubes, baked until slightly dry
1 ⅓ cups chicken stock
salt and black pepper to taste

Steps:

  • Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
  • Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
  • Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.6 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 468.4 mg, Sugar 8.7 g

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING



Roast Turkey with Wild Rice, Sausage, and Apple Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h15m

Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey

Number Of Ingredients 18

1 cup wild rice
3 cups water
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium onion, chopped
1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
2 ribs celery with leaves, chopped
2 cloves garlic, chopped
1 tablespoon minced fresh thyme leaves
Pinch ground mace or nutmeg
Freshly ground black pepper
1/2 pound fresh Italian-style turkey sausage, casings removed
1/2 cup pecan pieces, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
1 (8 to 10 pound) turkey, fresh or thawed
4 tablespoons unsalted butter (1/2 stick)
2 teaspoons poultry seasoning
Kosher salt and freshly ground black pepper

Steps:

  • For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
  • Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
  • For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
  • Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

APPLE AND SAUSAGE STUFFING



Apple and Sausage Stuffing image

This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.

Categories     Fruit     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple     Sausage     Fall     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound spicy pork bulk sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
1 cup whole milk
1 cup low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
3 large eggs, beaten to blend

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. Reheat 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.

WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE



What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

2 pounds new potatoes or baby Yukon gold potatoes
1/2 cup sour cream
2 tablespoons butter
3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp)
Salt and pepper
1 cup store bought apple sauce
1 (14 ounce) can whole berry cranberry sauce
2 slices whole grain bread
Butter
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound maple sausage, bulk or removed from large link casing
1 medium onion, chopped
2 celery ribs, chopped
2 teaspoons poultry seasoning
Salt and pepper
1 cup chicken stock or turkey broth
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or turkey broth
1 teaspoon poultry seasoning
Salt
A few grinds black pepper
1 1/2 to 2 pounds turkey breast meat: roasted turkey breast or thick-cut deli turkey
4 slices whole grain bread
2 tablespoons chopped flat-leaf parsley or chopped chives, for garnish

Steps:

  • Preheat a medium skillet over medium high heat.
  • Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
  • Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
  • Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
  • Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
  • Preheat a second skillet over medium heat to prepare turkey and gravy.
  • Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
  • Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
  • Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
  • Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.

SAUSAGE, APPLE, AND WALNUT STUFFING



Sausage, Apple, and Walnut Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, broken up into bite-size chunks
3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
1 cup apple cider
1/2 bunch sage, leaves finely chopped
3/4 cup coarsely chopped walnuts
10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
2 to 3 cups chicken stock

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 AND APPLE STUFFING CASSEROLE



Sausage and Apple Stuffing Casserole image

You may use fresh sliced mushrooms that have been sauteed in butter in place of canned. If you are planning to serve more than 8 people then prepare two separate recipes and bake in two dishes --- I use all of a 400 gram French bread that amount works perfectly for this recipe --- add in chopped cooked carrots or peas to the stuffing mixture if desired, I have even added in cooked chopped bacon along with the sausage! this is a fantastic stuffing casserole!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18

1/3 cup oil
1/3 cup butter (can use less butter)
1 1/2 lbs bulk pork sausage (casings removed)
2 medium onions, chopped
4 garlic cloves, minced (or to taste)
1 large celery rib, chopped
2 cups sliced fresh mushrooms (can use 1 or 2 cans, drained)
2 -3 medium apples, peeled, cored and chopped (use Granny Smith for this)
3 tablespoons chopped fresh parsley (can use more)
1 teaspoon dried sage
1 -2 teaspoon poultry seasoning (or to taste)
seasoned salt & freshly ground black pepper (to taste)
8 cups French bread (leave the crusts on, and cut into 3/4-inch cubes)
1 cup half-and-half cream or 1 cup full-fat milk
1 1/2 cups good-quality canned chicken broth
1/4 cup butter, melted (or to taste)
3 large eggs, slightly beaten
1/3 cup grated parmesan cheese (or to taste)

Steps:

  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch baking dish.
  • Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
  • Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
  • Season with seasoned salt and pepper to taste.
  • Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
  • In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
  • Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
  • Transfer mixture to the buttered cassserole dish.
  • Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
  • Sprinkle with grated Parmesan cheese.
  • At this point you can cover and refrigerate up to 8 hours.
  • Bake uncovered for about 50 minutes or until cooked through and brown.
  • Delicious!

Nutrition Facts : Calories 1250, Fat 51.5, SaturatedFat 21, Cholesterol 200.5, Sodium 1751.7, Carbohydrate 140.6, Fiber 7.5, Sugar 12.6, Protein 56.8

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING



Sausage, Dried Cranberry and Apple Stuffing image

Recipe from Food TV Dan Smith and Steve McDonagh. I have tried many recipes and this one is my all time favorite. Fresh sage is important. My mother who is a very basic cook said this was so good it was addictive. I used onions instead of leeks as the leeks were super expensive. This is a fresh tasting stuffing. I used mild italian sausage. I am posting in time for Thanksgiving and hope you enjoy it as much as I do. This can be made ahead by 2 days if desired. Please note you may not want to use the entire tablespoon of salt.

Provided by aronsinvest

Categories     < 60 Mins

Time 50m

Yield 10

Number Of Ingredients 14

1 lb mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 granny smith apples, cored and chopped
1 cup chopped celery & leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaf
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 -3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

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.

SAUSAGE, BACON, APPLE AND CORNBREAD STUFFING



Sausage, Bacon, Apple and Cornbread Stuffing image

This is a great, moist stuffing recipe that uses cornbread and white bread along with sausage, bacon, mushrooms and apples. It is my favorite dish at Thanksgiving!

Provided by JakesMom311

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

Time 1h40m

Yield 12

Number Of Ingredients 13

1 (9x9 inch) pan cornbread, cut into small cubes
1 (14 ounce) package dry bread stuffing mix
8 ounces pork sausage links, finely chopped
1 pound bulk pork sausage
½ pound bacon slices, chopped
1 cup chopped celery
1 cup chopped onion
1 (16 ounce) package mushrooms, sliced
1 cup chopped fresh parsley
2 Granny Smith apples - peeled, cored and chopped
1 pinch salt and ground black pepper to taste
1 tablespoon dried sage leaves, or amount to taste
2 (13.75 ounce) cans chicken broth, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
  • Place the cubed cornbread and bread stuffing mix into a large bowl. Set aside.
  • Place the chopped sausage links and ground sausage in a skillet; cook and stir over medium-high heat until evenly browned. Drain, and place sausage into a bowl. Using the same skillet, cook the bacon over medium heat until evenly browned. Drain bacon on paper towels. Drain excess bacon fat from the skillet. Stir the cooked sausage and bacon into the cornbread mixture.
  • Using the same skillet, cook the celery and onion over medium heat until transparent and tender, about 5 minutes. Stir into the cornbread mixture.
  • Stir the mushrooms, parsley, and apples into the cornbread mixture. Season with salt, pepper, and sage. Pour enough chicken broth over the cornbread mixture to moisten thoroughly, and toss to distribute evenly. Spoon the mixture into the prepared baking dish.
  • Bake in preheated oven until top is toasted and the center is firm, about 45 minutes.

Nutrition Facts : Calories 476.2 calories, Carbohydrate 53 g, Cholesterol 65.5 mg, Fat 19.7 g, Fiber 4.2 g, Protein 21.3 g, SaturatedFat 6.5 g, Sodium 1789 mg, Sugar 10.2 g

CORNBREAD, APPLE, AND SAUSAGE STUFFING



Cornbread, Apple, and Sausage Stuffing image

This flavorful dressing, made with cornbread, sausage, and apples, is a family recipe of chef Chris Schlesinger. Pair with his Brined and Roasted Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes enough stuffing for a 12- to 15-pound turkey

Number Of Ingredients 9

Cornbread, cut into 1-inch cubes
1 pound sweet Italian sausage
1 cup (2 sticks) unsalted butter
4 medium red onions, finely chopped
8 celery stalks, finely chopped
4 Granny Smith apples, peeled, cored, and chopped
1 cup dried cranberries
1 1/2 cups half-and-half
1/2 cup chopped fresh sage

Steps:

  • Preheat the oven to 300 degrees. Place cornbread cubes on a baking sheet in a single layer. Bake until dry, about 20 minutes; set aside.
  • In a large saute pan over medium heat, cook sausage until it's no longer pink. Transfer to a small bowl; set aside.
  • Melt butter in the same saute pan. Add onion and celery, and cook over medium heat until translucent, 10 to 15 minutes. Add apples and cranberries, stir to combine, and cook 5 minutes. Add half-and-half, and cook, stirring for 3 minutes. Add sage, and remove from heat. Transfer to a large bowl. Add cornbread and sausage; stir to combine. Let cool completely before stuffing the turkey, or store in an airtight container in the refrigerator for up to 2 days.

APPLE, SAUSAGE, AND PARSNIP STUFFING WITH FRESH SAGE



Apple, Sausage, and Parsnip Stuffing with Fresh Sage image

Categories     Fruit     Herb     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple     Meat     Sausage     Parsnip     Fall     Winter     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 10

1 1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

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.

APPLE AND SAUSAGE STUFFING



Apple and Sausage Stuffing image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 stick unsalted butter, plus more for the baking dish
1 pound sweet Italian sausage (bulk, or casings removed)
1 onion, finely chopped
5 stalks celery, finely chopped
2 apples, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 12-ounce bottle hard cider
2 1/2 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
12 cups 1/2 -inch stale white bread cubes (about 1 1/4 pounds)
1 cup walnuts, roughly chopped
2 tablespoons fat from the turkey drippings (or butter)

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate.
  • Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter).
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

SAUSAGE AND APPLE STUFFING



Sausage and Apple Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

2 sticks plus 3 tablespoons butter, divided
2 cups water
2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's
1 pound pork sausage (not links)
1 large onion, diced
3 cloves garlic, minced
2 stalks celery, diced
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves
1 cup chopped walnuts
3 medium apples, cored, sliced
2 to 3 cups homemade giblet stock or low sodium canned chicken broth

Steps:

  • In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside.
  • In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual.

NEW ENGLAND SAUSAGE, APPLE, AND DRIED CRANBERRY STUFFING



New England Sausage, Apple, and Dried Cranberry Stuffing image

Categories     Bread     Bake     Low Sodium     Cranberry     Apple     Sausage

Yield makes 14 servings (about 18 cups)

Number Of Ingredients 12

14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, and chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 large eggs, beaten to blend
1 1/3cups low-sodium chicken broth, or as needed

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.

STUFFING OF SAUSAGE AND APPLE



Stuffing Of Sausage and Apple image

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 3 cups

Number Of Ingredients 12

1 pound pork sausage meat
1 tablespoon butter
1 large onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
3 cooking apples, peeled, cored and diced
1 cup fresh homemade-type breadcrumbs
1/2 cup milk
Dash thyme
1 fresh sage leaf, chopped
1 egg, lightly beaten
Coarse salt and freshly ground pepper to taste

Steps:

  • Cook the sausage meat in a skillet and drain off the fat. Set aside.
  • Melt the butter in the skillet and soften the onion, celery and garlic. Add the apple and cook for 3 minutes, stirring.
  • Meanwhile, put the bread crumbs in a large bowl and add the milk. Mix well.
  • Add all the ingredients to the breadcrumbs and mix thoroughly. Stuff into the bird cavity.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 431 milligrams, Sugar 8 grams, TransFat 0 grams

SAUSAGE-AND-APPLE STUFFING BITES



Sausage-and-Apple Stuffing Bites image

This is a delicious twist on traditional Thanksgiving stuffing that works great as a warm appetizer. Enjoy!

Provided by CARMOMOF4

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

Time 1h15m

Yield 12

Number Of Ingredients 14

cooking spray
4 ounces white country bread, cut into 1/2-inch cubes
¼ cup extra-virgin olive oil, divided
freshly ground black pepper to taste
kosher salt to taste
2 tablespoons unsalted butter
⅔ cup minced onion
⅔ cup minced celery
½ pound sweet Italian pork sausage, casings removed
6 cloves garlic, minced
¾ teaspoon dried sage
4 eggs, beaten
1 small Granny Smith apple - peeled, cored, and finely chopped
2 tablespoons chicken broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup mini muffin tins with cooking spray.
  • Toss bread cubes with 2 tablespoons olive oil on a baking sheet; season with salt and pepper.
  • Bake bread cubes in the preheated oven until toasted, about 10 minutes. Transfer to a large bowl.
  • Melt butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and celery; cook and stir until golden, about 5 minutes. Stir sausage, garlic, and sage into onion mixture and cook, breaking up the meat until no trace of pink remains, about 5 minutes.
  • Mix sausage mixture, eggs, apple, and chicken broth into bowl of toasted bread cubes. Season with salt and pepper. Let stand until flavors absorb, about 5 minutes.
  • Scoop stuffing mixture into muffin cups and bake in the preheated oven until golden, 20 to 25 minutes.
  • Transfer muffin tins to a rack to cool, about 5 minutes. Loosen the muffins with a sharp paring knife to lift them out.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 8.2 g, Cholesterol 74.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.7 g, Sodium 294.8 mg, Sugar 2.1 g

SMOKED SAUSAGE AND APPLE STUFFING BITES



Smoked Sausage and Apple Stuffing Bites image

You can now enjoy your favorite Thanksgiving side dish all year long with this delicious appetizer in partnership with Hillshire Farm® Brand.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 1h15m

Yield 24

Number Of Ingredients 14

Cooking spray
6 cups cubed sourdough bread
1 tablespoon unsalted butter
8 ounces Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes
1 ½ cups chopped Honeycrisp apple
1 cup chopped yellow onion
4 teaspoons minced garlic
2 tablespoons chopped fresh sage
1 ¼ cups unsalted chicken stock
3 tablespoons chopped fresh parsley
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon ground nutmeg
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 425 degrees F. Coat a 24-cup mini-muffin pan with cooking spray.
  • Arrange bread on a baking sheet in a single layer. Bake until toasted and dry, about 10 minutes. Remove from oven and place in a large bowl. Reduce oven temperature to 350 degrees F.
  • Heat butter in a large skillet over medium-high until foamy, about 2 minutes. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add apple, onion, garlic, and sage; cook 3 to 4 minutes, stirring occasionally, until apple and onion are slightly softened. Remove from heat and cool 5 minutes. Transfer to the bowl with bread.
  • Add chicken stock, parsley, salt, pepper, nutmeg, and eggs to bowl with bread mixture; toss gently until moistened. Divide mixture among muffin cups. Bake until set, about 20 minutes. Cool in pan 10 minutes. Use a small offset spatula to carefully remove from pans; serve warm.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 12.5 g, Cholesterol 30.4 mg, Fat 4.2 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 276.3 mg, Sugar 1.8 g

APPLE, PRUNE AND SAUSAGE STUFFING



Apple, Prune And Sausage Stuffing image

Provided by Florence Fabricant

Categories     dinner, casseroles, side dish

Time 1h15m

Yield About 10 cups (enough for a 12-pound turkey)

Number Of Ingredients 11

1 pound fresh white bread without crust, cubed (for 7 to 8 cups of bread cubes)
1/2 pound pitted prunes
1 pound bulk breakfast sausage (fresh turkey or duck sausage can be substituted)
5 tablespoons butter or margarine
3 stalks celery, diced fine
1 large yellow onion, peeled and diced fine
3 Granny Smith apples, peeled, cored and diced
2 teaspoons ground sage
1 tablespoon dried thyme
Salt and freshly ground black pepper to taste
1/4 to 1/3 cup chicken or turkey stock, approximately

Steps:

  • Preheat oven to 350 degrees.
  • Spread bread cubes on one or more baking sheets and toast in oven until dry and golden brown, about 20 minutes. Transfer bread to a very large mixing bowl and set aside.
  • While bread is toasting, put prunes in a small saucepan, cover with water, bring to a simmer and cook about 10 minutes, until tender. Drain and chop prunes in a food processor or by hand. Fold prunes into the bread cubes.
  • Crumble sausage into a large, heavy skillet and saute, stirring with a fork, until cooked through and browned. Drain well of fat and add to the bread cube mixture. Discard the fat.
  • Add the butter to the skillet and saute the celery, onion and apples over medium-high heat until tender, about 15 minutes. Add sage, thyme, salt and pepper. Stir in the stock.
  • Add the contents of the skillet to the bread mixture and toss to combine all ingredients. Adjust seasonings and, if necessary, add more stock. The bread in the stuffing mixture should be just moist, neither crunchy nor sodden. Let stuffing cool and refrigerate if not using immediately. The turkey should be stuffed just before roasting. Any excess stuffing can be baked in a covered casserole during the final half hour the turkey is roasting.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 435 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

  • Use a variety of apples for a more complex flavor. Some good options include Granny Smith, Honeycrisp, and Braeburn.
  • If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about half the amount of dried herbs as you would fresh herbs.
  • If you want your stuffing to be extra crispy, you can bake it in a single layer on a baking sheet.
  • You can also stuff the sausage and apple mixture into a turkey or chicken before roasting.

Conclusion:

Apple and sausage stuffing is a classic side dish that is perfect for any holiday meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or somewhere in between, there is an apple and sausage stuffing recipe out there for you. So next time you are looking for a delicious and easy side dish, give apple and sausage stuffing a try.

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