Savory And Sweet SAUSAGE, APPLE, AND PECAN STUFFING | Recipes.net
Impress your guests with this savory and sweet sausage, apple, and pecans stuffing in your next get-together! It's loaded with fruits, vegetables, and meat generously seasoned with spices.
???? Check the full recipe on how to make Sausage, Apple, and Pecan Stuffing here:
Ingredients:
1 lb Jimmy Dean pork mild sausage, diced
3 cups white onions, chopped
2 cups celery, chopped, including leaves
1/2 cup (8 tbsp) unsalted butter, divided
14 oz Pepperidge Farm herb-seasoned stuffing, plus 1 small bag
3 red apples, peeled, cored, and diced
1 cup golden raisins
½ cup chopped pecans
2 packet G Washington's Seasoning and Broth
1 tsp cinnamon
1 cup turkey stock, homemade
salt and pepper, to taste
⬇️ How to make Sausage, Apple, and Pecan Stuffing ⬇️
0:10 Cook sausage with 2 tbsp butter in a skillet until browned. Drain and set aside.
0:26 Saute onions and celery in the remaining butter until translucent. Set aside.
0:40 In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon.
1:00 Begin tossing with your hands and gradually add broth until you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.
1:15 Put the stuffing in a casserole dish, cover, and refrigerate until ready to bake.
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Sausage with Apples Onions - Italian Roadside Recipe!
Sausage with Apples Onions - Italian Roadside Recipe!
When I was in Italy I drove from Rome down the Amalfi Coast to Naples and Sicily, stopping along the way to try all these amazing foods at these roadside stands. Things like asparagus and mushrooms with melon and prosciutto, fresh bread soaked with wine and topped with fresh sausage to name a few.
This is one of my favorites and it's a simple one pot dish so easy to make and easy to clean up!
You need:
4 Italian Sausages hot or mild - that's on you!
1 large onion
1 green apple
1/2 cup white wine
1 large sauce pan
olive oil
Bon appetito!!!
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I have been on and around your TV & Computer screen since 1998. If you haven’t seen me then it’s great to meet you and welcome to my channel!
This channel started out with me doing 1 new cooking show every day! Now it has evolved into cooking as well as travel, restaurant features, resort reviews and personal videos and also funny videos from my life.
Cooking Videos – I am 100% self-taught when it comes to cooking and simply wanted to share my passion for great food with you! I also wanted to help anyone intimidated by the prospect of cooking and prove that you can make some seriously delicious things that are very easy, even for a beginner!
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe
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How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe - For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK -
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Let's Make Chicken & Apple Breakfast Sausage
This is a full blown video on how to make chicken apple sausage. We will share with you our recipe and our technique on how to achieve a perfect texture as well as a juicy and delicious breakfast sausage..
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Eric
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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