Homemade Apple Sage Dressing
How to make MOST DELICIOUS SAUSAGE/CRANBERRY DRESSING STEP BY STEP! ❤
This dressing is my all time favorite! it is so delicious, I cant tell you enough! the herbs, orange and cornbread/bread combination is super delicious, and very easy. ❤
1 lb.mild Italian sausage
1 3/4 tsp.dried Rosemary
3/4 tsp.dried thyme
2 1/3 tsp dried rubbed sage
1 medium garlic clove (minced)
1 C.Craisins dried Cranberries 50% less sugar (re-hydrate in boiling water 15 minutes then drain)
1 C.chopped celery
1 C. chopped onions
zest of 1 orange
1 apple (chopped)
1 3/4 C. chicken broth
4 C. french bread (cubed)
pepper (to your liking)
salt (to your liking)
5 Tbsp butter(melted)
2 1/2 C. cornbread (crumbled)
1/4 C.chopped walnuts or pecans (optional)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Sausage, Apple and Sage Stuffing | How to Boil Water | Food Network
This savory, sweet dressing will be a hit at your Thanksgiving table.
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Sage, Sausage and Apple Stuffing
Recipe courtesy of Food Network Kitchen
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 8 to 10 servings
Level: Easy
Ingredients
16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casing removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
1/2 teaspoon kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (See Note)
2 eggs, beaten
Directions
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.
Cook's Note
*Put the dressing in the oven during the last hour of cooking the turkey *To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.
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Sausage, Apple and Sage Stuffing | How to Boil Water | Food Network
The Easiest and Tastiest Sage and Onion Stuffing | Christmas Recipe
How to make an amazing and very easy sage and onion stuffing. Not only can this be served on its own, but it's also perfect to stuff in your roasted Christmas or Thanksgiving turkey and/or chicken. This stuffing recipe only requires a few simple ingredients and the results are fantastic. With simple and easy to follow instructions, this stuffing will keep you going back for more. Merry Christmas and please enjoy.
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Serves - 6
Ingredients -
3 - Medium to Large Brown (Yellow) Onions, Diced
2 - Cloves of Garlic, Thinly Sliced
12 - Fresh Sage Leaves, Roughly Chopped (Substitute for 2 tsp-2g of Dried Sage Leaves)
5g (0.10z) - Flat Leaf Parsley, Roughly Chopped (Substitute for 1/2 tsp-0.5g of Dried Parsley Flakes)
220g (7.7oz) - Fresh White Breadcrumbs (Crusts Removed) SEE NOTE BELOW
107.5g (3.7oz) - Unsalted Butter, Cubed
(100g (3.5oz) and 7.5g (0.2oz) Separated)
Salt & Pepper to taste
Notes* -
Sage can be substituted for 2 tsp-2g of Dried Sage Leaves
Flat Leaf Parsley can be substituted for 1/2 tsp-0.5g of Dried Parsley Flakes
Separate the Unsalted Butter into 100g (3.5oz) and 7.5g ( 0.2oz) portions.
Coarse breadcrumbs by hand -
Remove the crusts from the bread and chop the bread up using a sharp knife just until it resembles large bread crumbs. It doesn’t have to be extremely fine (the same as a food processor). The larger pieces will create a fantastic texture. Any questions feel free to ask me in the comments or via instagram -
Using this stuffing to stuff poultry -
When using this stuffing actually as a stuffing, make sure to have it completely cold (straight out of the fridge). This will prevent any bacteria from forming due to the chicken being cold and the stuffing being hot. The temperature levels will be completely different, resulting in the chicken entering the danger zone which is a temperature scale to which bacteria starts to grow.
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Merry Christmas & Thanks for watching!
How to Make Ina's Sausage and Herb Stuffing | Barefoot Contessa | Food Network
Ina cooks her sausage, apple and herb stuffing outside the turkey!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Ingredients
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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How to Make Ina's Sausage and Herb Stuffing | Food Network
How To Make Stuffing 4 Ways By Rachael
Rach shows how to make her basic apple & onion stuffing, then gives 3 delicious riffs. Voila! 4 different versions to choose from this Thanksgiving.