Best 3 Camilla Consuelos Sausage Apple Stuffing Recipes

CAMILLA CONSUELOS' SAUSAGE APPLE STUFFING RECIPE - (4.5/5)

Camilla Consuelos' Sausage Apple Stuffing Recipe - (4.5/5) image

Provided by SherryA

Number Of Ingredients 31

Ingredients

To make a double batch:
1 14 oz. Herb Seasoned Stuffing Cubed
6 Tablespoons butter
1/2 Cup finely chopped Italian parsley
1/2 Cup finely chopped celery
2 Cups chopped sweet onions
1 lb. Sage flavored pork sausage
1 1/2 Cups peeled, cored and chopped apples
2 Chopped cloves of garlic
1 Teaspoon dried thyme
3/4 Cups chopped pecans
2 Beaten eggs
1/2 Pint dairy sour cream
1/4 Cup red wine
2 Cups chicken broth
Salt and pepper (to desired taste)
2 14 oz. Herb Seasoned Stuffing cubed
12 Tablespoons butter
1 Cup finely chopped Italian parsley
1 Cup finely chopped celery
4 Cups chopped sweet onions
2 lb. Sage flavored pork sausage
3 Cups peeled, cored and chopped apples
4 Chopped cloves of garlic
2 Teaspoon dried thyme
1 1/2 Cups chopped pecans
4 Beaten eggs
1 Pint dairy sour cream
1/2 Cup red wine
4 Cups chicken broth
Salt and pepper (to desired taste)

Steps:

In a large bowl, soak cubed stuffing in chicken broth. Set aside. In a large pan, brown sausage. Stir with a wooden spoon so it will crumble. When it is browned, place on paper towels and allow it to drain. Continuing in the skillet, saute onions, celery, apples and garlic with butter. Stir until soft. Stir vegetables and sausage into the soaked stuffing. In a medium bowl, beat eggs and add sour cream, wine, parsley, thyme and pecans. Add all to the large bowl of stuffing, combining it until the mixture is soft and smooth. Season to taste with salt and pepper. Cook inside the turkey or cook in a separate pan at 350 degrees until finished. May be refridgerated overnight or frozen for a month.

SAUSAGE & APPLE STUFFING

Sausage & Apple Stuffing image

Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
½ Red Delicious apple, chopped
½ Granny Smith apple, chopped
½ pound bulk pork sausage, cooked and crumbled
2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 cups Pepperidge Farm® Corn Bread Stuffing

Steps:

Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
Add the sausage and stuffing and stir lightly to coat.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g

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

Ingredients

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.