Cranberry Sausage And Apple Stuffing Recipes

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CRANBERRY, SAUSAGE AND APPLE STUFFING

A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h35m

Yield 20

Number Of Ingredients 11



Cranberry, Sausage and Apple Stuffing image

Steps:

  • Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
  • Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
  • Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.6 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 468.4 mg, Sugar 8.7 g

1 pound sweet Italian sausage, casings removed
¼ cup butter
6 cups coarsely chopped leeks
3 tart apples - peeled, cored and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
2 teaspoons dried rosemary, crushed
1 cup dried cranberries
12 cups white bread cubes, baked until slightly dry
1 ⅓ cups chicken stock
salt and black pepper to taste

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Provided by Stacy M. Polcyn

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14



Awesome Sausage, Apple and Cranberry Stuffing image

Steps:

  • Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING

Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.

Provided by The Hearty Boys

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 14



Sausage, Dried Cranberry and Apple Stuffing image

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
  • Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

SAUSAGE & CRANBERRY STUFFING

Make stuffing balls to serve alongside your Christmas turkey, or cook the mix in a baking dish if you prefer

Provided by Good Food team

Categories     Side dish

Time 1h5m

Number Of Ingredients 10



Sausage & cranberry stuffing image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
  • To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

1 onion , finely chopped
25g butter
2 slices white bread , whizzed to chunky breadcrumbs
200g sausagemeat
1 apple , peeled and grated
200g cranberry
50g pistachios
4 sage leaves, finely sliced
½ tsp mixed spice
bay leaves , to serve (optional)

CRANBERRY, APPLE AND SAUSAGE STUFFING

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14



Cranberry, Apple and Sausage Stuffing image

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
  • Place into a buttered casserole dish and bake for 45 minutes.

8 tablespoons (1/2 cup or 1 stick) butter, unsalted
2 medium onions, finely diced
3 cups chopped celery, (about 6 large stalks)
6 cups coarsely chopped leeks, (about 12)
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2 cups dried cranberries
1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm)
2 cups (1 pint) vegetable stock
Salt and freshly ground black pepper

CRANBERRY, SAUSAGE, AND APPLE STUFFING

This is a wonderful recipe that I got out of Woman's World a couple of years ago and have been making ever since. Even those that have turned their nose up at first loved it! :)

Provided by SweetsLady

Categories     Christmas

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11



Cranberry, Sausage, and Apple Stuffing image

Steps:

  • Preheat oven to 425 and butter a 3 qt baking dish.
  • Place stuffing in large bowl; reserve.
  • In large nonstick skillet, melt 2 T. butter over medium high heat. Crumble in sausage; cook, stirring, until no longer pink. Stir sausage with drippings into stuffing.
  • In same skillet, melt 2 T. butter over medium heat. Add apples, onion, celery, and salt; cook stirring occasionally, until softened. Add broth and parsley; bring to a boil. Pour over stuffing; stir until moistened.
  • Stir in cranberries and eggs.
  • Spoon into baking dish; cover with foil. Bake 30 minutes.
  • Melt remaining butter, uncover stuffing; drizzle with butter. Bake until crisp and golden, about 10 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 251.6, Fat 8.3, SaturatedFat 4.3, Cholesterol 46.6, Sodium 885, Carbohydrate 37.6, Fiber 3, Sugar 8.8, Protein 6.9

16 ounces seasoned stuffing mix, cubed kind
6 tablespoons butter (seperated)
1 lb sage sausage
4 cups apples, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
3 cups chicken broth
1/4 cup fresh parsley, chopped or 4 teaspoons dried parsley
3/4 cup celery, chopped
1 cup onion, chopped
2 eggs, beaten
0.5 (8 ounce) package dried cranberries

SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES

Provided by Kelsey Nixon

Time 1h25m

Yield 12 servings

Number Of Ingredients 15



Sausage, Apple and Pear Stuffing with Cranberries image

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large skillet set over medium-high heat, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
  • In a large bowl, combine the stuffing and cooled sausage mixture. Add the cranberries and eggs and mix well. Transfer the mixture to the prepared baking dish.
  • Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve.

1 Granny Smith apple, cored and chopped into 1/4-inch cubes
1 Bosc pear, cored and chopped into 1/4-inch cubes
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing
1 cup dried cranberries
4 large eggs, beaten
Butter, for buttering baking dish
1 pound sweet Italian sausage, casings removed
4 celery stalks, finely chopped (about 2 cups)
3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)

BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING

Provided by Food Network

Yield Stuffing for a 10 to 12 Pound

Number Of Ingredients 11



Brioche, Sage Apple and Cranberry Stuffing image

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.

3 pounds pork sausage
8 tablespoons sage, finely chopped
2 large onions, cut into a small dice
3 tablespoons Butter
16 slices (1 large loaf Brioche cut into 1/2 inch slices)
8 ounces butter, melted
1 cup dried cranberries
2 Granny Smith apples cut into a small dice
2 to 3 cups turkey stock
Salt and pepper
10- to 11-pound bird

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING

Recipe from Food TV Dan Smith and Steve McDonagh. I have tried many recipes and this one is my all time favorite. Fresh sage is important. My mother who is a very basic cook said this was so good it was addictive. I used onions instead of leeks as the leeks were super expensive. This is a fresh tasting stuffing. I used mild italian sausage. I am posting in time for Thanksgiving and hope you enjoy it as much as I do. This can be made ahead by 2 days if desired. Please note you may not want to use the entire tablespoon of salt.

Provided by aronsinvest

Categories     < 60 Mins

Time 50m

Yield 10

Number Of Ingredients 14



Sausage, Dried Cranberry and Apple Stuffing image

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.).
  • Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
  • *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.

1 lb mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks)
2 granny smith apples, cored and chopped
1 cup chopped celery & leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaf
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 -3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING

Categories     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Sausage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 14 Servings (About 18 cups)

Number Of Ingredients 12



New England Sausage, Apple and Dried Cranberry Stuffing image

Steps:

  • Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
  • Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
  • TO bake stuffing in turkey:
  • Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 350°F. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.

14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth

SAUSAGE, APPLE AND CRANBERRY STUFFING

Make and share this Sausage, Apple and Cranberry Stuffing recipe from Food.com.

Provided by hepcat1

Categories     Apple

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14



Sausage, Apple and Cranberry Stuffing image

Steps:

  • Place the white and whole wheat bread cubes in a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.
  • Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread.
  • Mix in chopped apples, dried cranberries, parsley, and liver.
  • Drizzle with turkey stock and melted butter and mix lightly.
  • Spoon into turkey and bake according to your turkey directions.
  • Alternatively, you can spoon into a casserole dish and heat at 350 degrees until heated through and lightly browned.

Nutrition Facts : Calories 236.1, Fat 15.1, SaturatedFat 5.4, Cholesterol 116.1, Sodium 361.9, Carbohydrate 14.9, Fiber 1.8, Sugar 3.8, Protein 10.3

1 1/2 cups cubed whole wheat bread, toasted
3 3/4 cups cubed white bread, toasted
1 lb turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 golden delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey broth
4 tablespoons unsalted butter, melted

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