CORNBREAD, SAUSAGE, APPLE STUFFING
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DIRECTIONS
1 pan cornbread, crumbled
12 slices of toast cut into chunks
1 bag Seasoned Croutons
1 apple cut into chunks
1 stick melted butter
2 cans turkey gravy
2 tsp. Poultry Seasoning
1 tsp sage
1 tsp Rosemary
2 tsp salt
2 tsp pepper
1 lb. cooked sausage
1 cup chopped pecans
sauted in a pan
1 cup onions
3/4 cups celery
bake at 350 for 30 minutes
first 20 covered with foil,,,last 10 minutes uncovered
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Simple Sausage Stuffing
This is a very basic and simple sausage stuffing recipe. It's also fairly quick to make and you can even freeze it! If you find it is too dry when mixing add some more chicken broth or another egg . Get creative ,add or omit anything you like. Season it as you like and try using salami, pepperoni, ham or veggies ! My grandmother use to add in golden raisins and pine nuts!
Music By The Spera Brothers
Ingredients:
3 Links Sausage
1/2 Onion chopped
2 Scallions chopped
1 Stalk Celery chopped
1-2 Garlic Cloves Minced
Hand full Chopped Parsley
1/2 Cup Grated Pecorino Romano Cheese
4 Tablespoons Butter
16 ounces Chicken Broth - Extra if needed
1-2 Eggs
1 -12 0unce Bag Cubed Stuffing
Sea Salt
Cracked Pepper
How to Make the Perfect Bread and Sage Stuffing - Kitchen Conundrums with Thomas Joseph
Thomas Joseph shares his tips for avoiding soggy or dry stuffing and creates the perfect side dish.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Anne Burrell's Sausage-Apple-Walnut Stuffing | Secrets of a Restaurant Chef | Food Network
Add some crunch and spice to your Thanksgiving menu with Anne's Sausage, Apple and Walnut Stuffing!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Sausage, Apple, and Walnut Stuffing
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 10 servings
Ingredients
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
Directions
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!
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Anne Burrell's Sausage-Apple-Walnut Stuffing | Secrets of a Restaurant Chef | Food Network
Sausage and Apple Stuffing
This Sausage and Apple Stuffing smoked on the Weber Kettle is a staple in our house around Thanksgiving and Christmas, but you can't beat the flavor any time of the year.
Ingredients
1 Loaf of Bread Cubed and Dried
1 lb Sage Sausage (or other breakfast type sausage)
6 oz Dried Cranberries Rehydrated and Drained
6 Stalks of Celerey Chopped
3 Leeks (white and pale parts only) Chopped
3 Granny Smith Apples Cored and Chopped
8 TBSP Butter
1 TBSP Poultry Seasoning
1 TBSP Sage
1 TBSP Thyme
1 tsp Salt
1 tsp Pepper
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Sage Sausage Stuffing Recipe with Apples and Cranberries | Easy Dinner Recipes | Cooking Up Love
Sage Sausage Stuffing Recipe with apples, cranberries, fresh sage & thyme is one of the best stuffing recipes you've ever tasted and one of our favorites! Perfect for Thanksgiving and the holidays and because it's so easy this stuffing is a delicious addition to any fall or winter dinner. If you're lucky enough to have leftovers, it makes an amazing sandwich with turkey or ham, and a spread of homemade cranberry relish.
We serve this sausage stuffing recipe Thanksgiving, Christmas and it's in regular rotation as an easy dinner recipe, and as a casserole or potluck recipe to share with friends.
Easy Sausage Stuffing Recipe Ingredients
1 lb Jimmy Dean Sage Sausage
5 - 6 cups dried stuffing mix, I'm using Boudin's Sourdough Stuffing Mix
3 -5 stalks of celery, chopped
1 medium onion, chopped
2 - 3 tablespoons fresh sage, minced
4 - 6 sprigs fresh thyme, minced
2 cups chicken broth
1 egg, beaten
1/4 cup unsalted butter, melted
1 Honeycrisp or Granny Smith apple, chopped
1 cup dried cranberries
1/2 cup fresh parsley, minced
Sage Sausage Stuffing Recipe with Apples and Cranberries Directions
Preheat the oven to 350 degrees. Chop the celery and onion. Mince the fresh sage, about 2 - 3 tablespoons. Strip the leaves from about 6 sprigs of fresh thyme, which will be about a teaspoon of fresh thyme leaves. Peel and roughly chop one medium yellow onion.
Saute one 16 oz. package of Jimmy Dean Sage Sausage in a large cast iron skillet over medium high heat. Stir the sausage as it cooks, breaking it into medium to small crumbles. Once the sausage has cooked, add the onion and continue to saute until the onion softens.
Add the chopped celery and herbs, combining with the sausage and onion, cooking over medium heat for about 2 - 3 minutes. Sprinkle with 1/2 teaspoon of pepper and 1/2 teaspoon of salt. Remove the pan from heat and set aside to cool.
Prepare the next steps while the sausage, onion and herbs are cooling. Crack and whisk one egg. Chop the apple. I'm using a Honeycrisp, you can also use any other tart, flavorful apple, like a Granny Smith or Fuji. Mince a handful of parsley, about 1/4 of a cup.
Measure out 5 - 6 cups of stuffing mix. I'm using Boudin's Sourdough Stuffing Mix, it's available at Costco and Amazon, and this bag will make about 4 casseroles. I'm going to start with 2 cups of chicken broth, and add the whisked egg and one teaspoon of Better than Bouillon roasted chicken base to really boost the flavor. Give it a stir, and then begin adding to the stuffing mix.
We like our stuffing on the moist side, like a savory bread pudding. I like to mix the chicken broth with the bread first, so I can feel if it needs more broth. Continue to toss, allowing the bread to absorb the broth and egg mixture.
Now add the sausage mixture, folding it into the bread. Add the chopped apple and parsley, plus one cup of dried cranberries. I'm adding 1/2 cup of raisins in this recipe. Walnuts are also a great addition at this step.
Transfer the stuffing to your favorite 13x9 casserole dish. Top with the melted butter and a little more parsley. Cover with aluminum foil and cook for about 40 minutes, then remove the cover and continue cooking for 15 - 20 minutes until it is browned and starts to crisp on top.
To make this sausage stuffing recipe using fresh bread, cut 2 loaves of French bread into 1/2 to 3/4 inch pieces. Preheat oven to 275 degrees. Spread the bread evenly over 2 baking sheets, then bake until completely dried, about 40 minutes. Remove from the oven and cool.
Easy Dinner Recipes
This is the best sausage stuffing recipe! It is such a time saver for busy days or entertaining. You can assemble it the night before, and then just add the liquids and pop it into the oven for 45 minutes.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
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