Sagesausageappleandcraisindressing Recipes

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.

Steps:

• Rinse sauerkraut and squeeze dry.
• Cut sausage into 2-inch pieces.
• Put 1/2 the sauerkraut in the slow cooker.
• Add the sausage pieces on top.
• Continue to layer remaining ingredients in slow cooker in the order listed.
• Top with remaining sauerkraut.
• Do not stir the layers.
• Cover.
• Cook on high 4 hours, or low 6-7 hours.
• Stir before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large skillet, fry sausage until it is browned. Drain well. Cut the sausage into bite-size pieces.
• In a small casserole dish, combine sausage, brown sugar, applesauce, and onion.
• Bake at 325 degrees F (165 degrees C) for 45 minutes. Serve with toothpicks for easy nibbling.

Steps:

• In a bowl, combine applesauce and brown sugar. Stir in sausage and onion. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° until bubbly, 40-50 minutes.

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.

Steps:

• Peel and coarsely shred apple; place apple in a colander over a plate. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine egg, parsley, sage, garlic, seasonings and apple. Add turkey; mix lightly but thoroughly. Shape into sixteen 2-in. patties. Place patties on waxed-paper-lined baking sheets. Refrigerate, covered, 8 hours or overnight., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. In batches, cook patties 3-4 minutes on each side or until golden brown and a thermometer reads 165°, adding more oil as needed. Freeze option: Place uncooked patties on waxed-paper-lined baking sheets; wrap and freeze until firm. Remove from pans and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time to 4-5 minutes on each side.

Steps:

• Pre-heat oven to 325*F. Butter a 3 quart casserole dish. Place stuffing cubes in a large bowl.
• Melt 2 tablespoons of butter in a large, deep skillet over medium-high heat and add sage sausage (breaking up with a wooden spoon). Cook until almost all the pink is gone, but not so much that it gets dry (about 5 minutes). Pour cooked sausage AND all the drippings over the top of the stuffing cubes (Do Not mix in yet).
• Melt the remaining 4 tablespoons of butter in the same pan and add onion, apple, celery and the salt. Cook (stirring often) until veggies start to soften (about 5 minutes). Add the chicken broth and parsley to the pan and bring to just boiling.
• Once boiling, pour broth and veggie mixture over the stuffing cubes and sausage.Gently toss everything until evenly moistened (if it seems that it needs more moisture, add 1 tablespoon of water). Now add in Craisins and the beaten egg. Mix well.
• "Loosely" pack the dressing into the prepared casserole dish. (At this point you can "tightly" cover the dish with plastic wrap and refrigerate it over night to bake the next day, just remove the wrap, gently stir in about 1 tablespoon of water, "lightly "pack again and let it rest on the counter about a 1/2 hour before placing in the oven).
• Bake the dressing, UNCOVERED, until the top starts forming a crust (about 40 minutes). While it's baking, melt an additional 2 tablespoons of butter (unless you prefer to use 2 tablespoons turkey drippings). Once the 40 minutes are up, drizzle the butter (or turkey drippings) over the top of the dressing and return to the oven for an additional 20 minutes. Serve warm.
• (If your turkey is already roasting at the same temperature, you could add the dressing during the last hour. If your oven temp is different, you may need to adjust baking time). Enjoy!

Steps:

• Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
• Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.

Steps:

• Preheat the 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 it 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 1/2 teaspoon 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.

Steps:

• Slice the pork sausage into 1/4-inch/1/2 cm-inch slices on the bias. Cut the apple into 24 cubes. Heat the oil in a saute pan and fry the sausage slices on both sides until golden brown, remove to a platter. Wash the pan before melting the butter in the pan for the apples. Add the sugar, and fry the apple cubes, tossing occasionally, until golden on all sides. Add a little more oil to the pan, if needed, and fry the sage leaves until slightly crisp, 30 seconds to 1 minute.
• Lay a fried sage leaf on each sausage slice. Top with a cube of sauteed apple. Pierce with a toothpick and serve.

Steps:

• 1. The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250 degrees) for about 1 hour to dry them out. (I think this light toasting gives the dressing a better flavor.)
• 2. Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. This need not be precise. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage.
• 3. Add bread cubes, parsley and sage to the bowl.
• 4. In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing.
• 5. Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons).
• 6. Preheat oven to 350 degrees and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.

Steps:

• Preheat the oven to 350 degrees.
• Cut the untrimmed bread into one-inch cubes. There should be about 21 cups.
• Heat the oil in a skillet and add the sausage patties. Cook, turning the pieces often, about eight minutes or until cooked through and browned on both sides. Remove the patties and pour off almost all the fat from the skillet. Cut the patties into bite-size pieces.
• Heat the skillet and add the onion and celery. Cook, stirring, about three minutes, then add the apples. Cook, stirring, about three minutes longer. Stir in the sage.
• To a large bowl, add the cubed bread, sausage pieces, the apple and sage mixture, the beaten eggs, chicken broth, salt and pepper to taste. Blend well, tossing gently to moisten without making the mixture mushy.
• Use two tablespoons of the butter to grease a pan measuring about 18 by 12 by 2 1/2 inches. Pour the dressing into the pan and smooth it over. Dot with the remaining four tablespoons of butter. Place in the oven and bake one hour.

Steps:

• 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.
• Tips: Put the dressing in the oven during the last hour of cooking the turkey
• Note: To toast nuts, spread them out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes.

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.

Steps:

• Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
• Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
• Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.