Best 7 Prune And Sausage Stuffing Recipes

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Prune and sausage stuffing is a classic holiday dish that is both flavorful and hearty. The sweet and tart flavor of the prunes pairs perfectly with the savory sausage, and the stuffing is the perfect accompaniment to any roasted meat. Whether you are looking for a traditional recipe or something a little more unique, there are plenty of ways to make prune and sausage stuffing.

Check out the recipes below so you can choose the best recipe for yourself!

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

PRUNE AND SAUSAGE STUFFING



Prune and Sausage Stuffing image

The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and sausage.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h45m

Number Of Ingredients 13

1 loaf (2 pounds) day-old country bread, crust removed and bread torn into 1-inch cubes
4 cups chicken stock
12 ounces prunes, cut into 1/2-inch pieces (about 2 cups)
3 tablespoons extra-virgin olive oil, plus more if needed
2 bunches hearty leafy greens, such as kale, stemmed and coarsely chopped (about 8 cups)
2 pounds sweet Italian sausage, casings removed, crumbled
5 celery stalks, chopped
4 carrots, chopped
2 onions, chopped
Coarse salt and freshly ground pepper
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
  • Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
  • Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
  • Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
  • Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.

CLASSIC SAUSAGE STUFFING



Classic Sausage Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 stick unsalted butter, plus more for the dish
1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups stale 1/2-inch country white bread cubes (about 2 pounds)

Steps:

  • Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
  • Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

SAUSAGE STUFFING



Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.

Provided by Elizabeth Ryan

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

Yield 6

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup chopped onion
1 ½ cups finely diced celery
¾ cup margarine, melted
8 cups white bread cubes
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Cook sausage. Drain.
  • Melt margarine. Add enough to sausage drippings to make 1 cup.
  • Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
  • Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 27.1 g, Cholesterol 55.2 mg, Fat 38.1 g, Fiber 2 g, Protein 15.6 g, SaturatedFat 8 g, Sodium 989.3 mg, Sugar 3.6 g

TRADITIONAL SAUSAGE STUFFING



Traditional Sausage Stuffing image

Recipe provided by Johnsonville® Sausage

Provided by Taste of Home

Time 1h15m

Yield 12 servings

Number Of Ingredients 8

1 Package Johnsonville Italian All Natural Ground Sausage
3 celery ribs, chopped
1 large onion, chopped
1 cup finely chopped carrots
1 package (12-14 ounces) herb seasoned stuffing cubes
2 to 2-1/2 cups chicken broth
2 eggs, lightly beaten
1/2 cup chopped fresh parsley

Steps:

  • Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.

Nutrition Facts :

BEST SAUSAGE STUFFING



Best Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

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

Time 35m

Yield 12

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
  • Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

PRUNE AND CHESTNUT STUFFING



Prune and Chestnut Stuffing image

Provided by Moira Hodgson

Categories     side dish

Time 2h

Yield Stuffing for an 8- to 10-pound goose

Number Of Ingredients 11

1 pound prunes, pitted
1 cup port
2 pounds fresh chestnuts
2 tablespoons unsalted butter
1 medium onion, chopped
2 cloves garlic, chopped
6 stalks celery, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried) as dictated
1/2 to 1 cup chicken stock
4 tablespoons chopped fresh parsley
Coarse salt and freshly ground pepper to taste

Steps:

  • Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
  • Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
  • Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 2 grams, Carbohydrate 71 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • Choose the right sausage: Italian sausage is a popular choice for stuffing, but you can also use breakfast sausage, bulk sausage, or even chicken or turkey sausage. Just be sure to choose a sausage that has a flavor that you enjoy.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your stuffing will taste. Use fresh bread cubes, celery, and onions, and be sure to use a flavorful broth.
  • Don't overstuff the turkey: Overstuffing the turkey can make it difficult to cook evenly. Aim to fill the turkey about 3/4 full, leaving some room for the stuffing to expand.
  • Cook the stuffing thoroughly: To ensure that the stuffing is cooked through, cook it to an internal temperature of 165 degrees Fahrenheit. You can check the temperature by inserting a meat thermometer into the center of the stuffing.
  • Let the stuffing rest before serving: Before serving the stuffing, let it rest for a few minutes so that it can set. This will help to prevent the stuffing from falling apart when you serve it.

Conclusion:

Prune and sausage stuffing is a classic Thanksgiving dish that is sure to please everyone at your table. With its sweet and savory flavor, this stuffing is a perfect complement to roast turkey. If you're looking for a delicious and easy-to-make stuffing recipe, look no further than prune and sausage stuffing.

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