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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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
Stuffing (With Italian Sausage) - Coooking With Grandpa
Thanks for watching! We hope everyone has a wonderful Thanksgiving from everyone that works on Coooking With Grandpa!
Twitter: @WithGrandpa
Ingredients:
Sweet Italian Sausage 1 lb.
Onion 1 lb. = 3 cups
Celery 1/2 lb. = 2 cups
Butter (Unsalted) 1/2 lb. ≈ 2 sticks
Parsley (chopped) 1 oz. = 1/2 cup
Thyme 2 g. = 1 tbsp
Pepper (As needed)
Salt 10 g. = 1 1/2 tsp
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Stuffing | Brown Rice and Turkey Sausage Stuffing
#Thanksgivingrecipes #stuffing #glutenfreestuffing
Stuffing | Brown Rice and Turkey Sausage Stuffing
This stuffing recipe is not your traditional everyday stuffing from a package. It is healthier and easy to make. The flavor is incredibly delicious. Healthy brown rice and turkey sausage (or can use turkey ground meat) makes it healthier and it is also gluten-free.
Get printable recipes at:
Traditional Cornbread Spicy Sausage Thanksgiving Stuffing (Vegan!)
My non vegan son never knew it didn’t have meat until I told him after his second helping! This is a crowd pleaser!
4 c mire poix (2 parts onion, 1 part celery, 1 part carrot small dice)
2 beyond meat Italian sausages broken up
Salt to taste
2 c homemade seasoned croutons
2 cups stale cornbread
3-4 Tbls fresh chopped sage
Carton Just egg
Equal parts almond milk
How to make low-carb Sausage Stuffing Balls
These low-carb Sausage Stuffing Balls from nobunplease.com are perfect as a Thanksgiving side dish or Christmas appetiser, but they’d also be great on a low-carb bun with your favourite gravy. Delicious! They include 2 tsp of oat fibre, which the author says adds a bread-like component, acts as a binder and soaks up the fat, resulting in moist and light sausage balls. But it’s not an ingredient I could find where I live. So I just left it out.
Prep Time 15 mins, Cook Time 15 mins, Total Time 30 mins.
Ingredients
• 1 pound (453g) ground sausage
• 1 cup almond flour
• 1 cup shredded cheddar
• 2 eggs beaten
• 2 tsp baking powder
• 2 tsp oat fiber
• 2 tsp dried onion
• 2 tsp dried oregano
• 1 tsp celery salt
• 1 tsp dried parsley
• 1 tsp dried sage
• ½ tsp garlic powder
• salt and pepper to taste
Instructions
• Preheat oven to 350ºF/180ºC.
• In a large bowl, add onion, baking powder, oat fiber, oregano, celery salt, parsley, sage, garlic powder, almond flour, salt and pepper. Whisk to combine.
• Add sausage, eggs and cheese and stir to combine.
• Form the meat mixture into equal portions and roll into a ball shape. I like to use a golf ball size as a gauge.
• Bake in preheated oven for roughly 12-15 minutes or until cooked all the way through.
• Serve with your favorite gravy. Enjoy!
Nutrition
Serving: 2 (of 18) stuffing balls | Calories: 314 | Carbohydrates: 4g | Protein: 17g | Fat: 25g | Fibre: 2g
The above nutritional stats are the author’s - but I thought that calorie count seemed high. Also I didn’t notice I was supposed to get 18 meatballs — I actually got 24. So I used my favourite recipe calculator from VeryWell.com and my stats are below. You might want to calculate based on the actual ingredients you use. Here’s what I got:
For 2 (of 24) stuffing balls I get 182 calories, 13.5g Fat, 4.2g Saturated Fat, 8.3g Total Carbs, 2.1g Fibre (6.2g net carbs), and 10.9g Protein.