How To make Apple Sage Dressing
2 ts Oil
1/2 c Onions, chopped
3 sl Bread
1/2 lb Apples, Granny Smith
2 tb Parsley, fresh
2 tb Currants
3/4 ts Sage
1/4 ts Salt
1/4 ts Thyme
1/8 ts Black pepper
1/3 c Apple juice
Preheat oven to 350. Heat oil in small skillet over medium high heat. Add onion and saute 7 minutes, until tender. Toast and cube bread. Cube unpeeled apples. Chop fresh parsley. Toss remaining ingredients in large bowl; add onions and stir. Spoon into 1-1/2 qt casserole coated with cooking spray. Bake for 15 minutes. Stir gently and bake another 10 minutes or until top is crisp. From _Cooking Light_, September/October 1991. MM by Sylvia Steiger, GEnie THE.STEIGERS, GT Cookbook echo moderator at net/node 004/005
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Homemade Apple Sage Dressing
Apple, sausage and sage stuffing
My husband calls it Bread dressing because technically it's not stuffing if you don't stuff it in the turkey, right? No one would know what I was talking about in this day and age though if I labeled it as dressing. I make stuffing differently than my mother did so this recipe has evolved through my years of being a married woman. My mother would always add an egg or two and she would not precook the onions. She would cook the turkey neck and gizzards aka giblets(liver, heart and kidneys from the little bag) in water and use that broth as the broth for the bread cubes and she would cut up the giblets finely and pull off the neck meat and use it in the stuffing. She never added sausage or apples, it was always just a simple sage and giblet bread dressing. There are not exact amounts to the recipe below so I am giving you permission to taste as you go once the sausage is cooked thoroughly. Although test tasting cold mushy reconstituted bread is not a bag of doughnuts. Leave out the sausage if you desire a vegan stuffing or use turkey sausage if you would prefer that. You can certainly stuff this dressing in the turkey, however, I quit doing that as I was worried about bacteria and it cooking completely and I quite like the crunchy bits on the top that you don't get when it steams in a turkey. However you cook it and whatever ingredients you decide to use or leave out, it's delicious. Dried cranberries would be a nice addition, as would some pecans or maybe even sauteed mushrooms but I'm afraid I would cause a mutiny in my house if I deviated from this recipe. I can get away with leaving the sausage out occasionally but that's it. I hope that you try this and that it becomes a family favorite. Enjoy.
Apple, sausage and sage stuffing/dressing
2 boxes of Mrs. Cubbison's cubed or crumbled bread stuffing
1 lb. of sausage, cooked and crumbled up
1-2 or maybe even 3 diced medium to large shallots or 1 medium sweet onion, diced and sauteed in with the sausage
a couple of celery ribs, diced and sauteed in with the sausage
olive oil or one stick of melted butter
2 granny smith apples, peeled, cored, diced and sauteed in with the sausage
Vegetable, chicken or turkey broth or stock, one 32 oz. box should be enough but if needed add more or use water
sage to taste
thyme as desired
poultry seasoning(optional)
salt and pepper to taste
Add everything together, adjust seasonings if needed and add more olive oil or melted butter if needed. Stuffing should be able to hold together slightly. Spray a 9x13 pan or two 8x8 pans with cooking spray and add stuffing to pan(s). Drizzle with more olive oil if desired. Bake at 350 degrees F for about 30 minutes. If baking from a frozen state allow for maybe an hour. Serves about 12 people