Apple Sage And Berries Stuffing Recipes

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
• Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
• Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
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Steps:

• Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
• Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
• Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add celery and next 6 ingredients to drippings in skillet.
• Sauté over medium heat until vegetables are soft, about 5 minutes.
• Discard bay leaf.
• Add mixture to sausage.
• (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
• Butter 13x9x2-inch glass baking dish.
• Add bread to sausage mixture.
• Whisk milk, broth, and butter in bowl to blend.
• Mix into stuffing; season stuffing with salt and pepper.
• Mix in eggs; transfer to prepared dish.
• Bake uncovered until cooked through and brown, about 50 minutes.

Steps:

• In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
• In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
• Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
• Season with salt and pepper.

Steps:

• In a large skillet, cook the apple, celery, onion, parsley, green onions and celery leaves in butter until tender. Add the fruit mix, cranberries, pecans, poultry seasoning, salt, sage and pepper. Stir in the broth, water and stuffing. Toss to coat., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.

Steps:

• Preheat oven to 350°F. Divide bread cubes among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted. Meanwhile, in a large saucepan, heat oil to medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, about 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff the bird. If you'd prefer not to stuff your turkey or would like to enjoy this stuffing with a turkey-less menu, no problem! Simply coat a large baking dish with olive oil cooking spray and add stuffing. Drizzle with an additional 1 to 1 1/2 cups broth (you want a moist, but not wet, consistency), cover with foil and bake at 400°F for 20 minutes. Remove foil and bake until the top is lightly browned, 10 to 15 more minutes.

Steps:

• Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
• Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.

Steps:

• 1. Chop shallots, celery and bacon very thin.
• 2 Heat oil and Saute shallots.
• 3 Add turkey bacon and brown.
• 4 Add bread crumbs and mix.
• 5 Add 1 cup turkey or chicken broth and mix.
• 6 Add contents of fruit quencher tea bag, cranberries, raisins and walnuts, parsley, thyme, sage and mix together.
• 7 Add pepper and salt.
• 8. Stir in ½ - 1 cup of turkey juices into stuffing mix (consistency should not be too dry or too sticky).

Steps:

• Note: If you can't find sage marinated pork, buy ground pork, add about 1 tablesp of sage, and mix together well. Let sit overnight, if possible. If not, let it sit for awhile.
• Preheat oven to 450. Preheat large saute pan on medium heat, then crumble sausage into pan (wash hands),.
• Stir in onions, pepper, celery, and the berry medley. Cook 5-7 minutes, stirring often until browned and vegetables are tender.
• Stir flour into sausage mixture and cook 2 minutes, stirring often, until flour is hot and well blended into mixture.
• Stir in apple, broth, and stuffing mix until well blended.
• Coat a 2-quart baking dish with cooking spray. Add stuffing mixture.
• Bake 20-25 minutes or until golden.
• Let stand 5 minutes before serving.