Sausage And Apple Stuffing Bites Recipes

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SAUSAGE & APPLE STUFFING

Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 8

Number Of Ingredients 8



Sausage & Apple Stuffing image

Steps:

  • Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
  • Add the sausage and stuffing and stir lightly to coat.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
½ Red Delicious apple, chopped
½ Granny Smith apple, chopped
½ pound bulk pork sausage, cooked and crumbled
2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 cups Pepperidge Farm® Corn Bread Stuffing

SAUSAGE AND APPLE STUFFING

Chopped apples, crumbled sweet Italian sausage and dried cranberries come together in this sweet and savory stuffing.

Provided by Food Network Kitchen

Time 2h

Yield 8-10

Number Of Ingredients 12



Sausage and Apple Stuffing image

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, cook the sausage in a large nonstick skillet over medium-high heat, breaking up the meat into small pieces with a wooden spoon until browned and cooked through, about 5 minutes Transfer the sausage to a plate using a slotted spoon. Add the cranberries, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper to the drippings in the skillet 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 and cooked sausage. 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. Drizzle the melted butter over the top and continue to bake until the top is crisp and golden, about 20 minutes more. Sprinkle the top with some chopped parsley.

2 tablespoons unsalted butter, melted, plus more for buttering the baking dish
One 1-pound loaf sliced white sandwich bread
1 pound sweet Italian sausage, casings removed
1/2 cup dried cranberries
2 teaspoons fresh thyme leaves, roughly chopped
1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped
1 onion, chopped
2 stalks celery with leaves, chopped
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 large egg, lightly beaten

APPLE AND SAUSAGE STUFFING

Provided by Food Network Kitchen

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15



Apple and Sausage Stuffing image

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Remove with a slotted spoon and transfer to a plate.
  • Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, apples, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the cider. Bring to a boil, scraping up any browned bits, and cook until reduced by half, about 5 minutes. Add the broth and return to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread, sausage and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish; sprinkle with the walnuts and drizzle with the turkey drippings (or dot with butter).
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

1 stick unsalted butter, plus more for the baking dish
1 pound sweet Italian sausage (bulk, or casings removed)
1 onion, finely chopped
5 stalks celery, finely chopped
2 apples, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
1 12-ounce bottle hard cider
2 1/2 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
12 cups 1/2 -inch stale white bread cubes (about 1 1/4 pounds)
1 cup walnuts, roughly chopped
2 tablespoons fat from the turkey drippings (or butter)

STUFFING OF SAUSAGE AND APPLE

Provided by Moira Hodgson

Categories     side dish

Time 10m

Yield 3 cups

Number Of Ingredients 12



Stuffing Of Sausage and Apple image

Steps:

  • Cook the sausage meat in a skillet and drain off the fat. Set aside.
  • Melt the butter in the skillet and soften the onion, celery and garlic. Add the apple and cook for 3 minutes, stirring.
  • Meanwhile, put the bread crumbs in a large bowl and add the milk. Mix well.
  • Add all the ingredients to the breadcrumbs and mix thoroughly. Stuff into the bird cavity.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 431 milligrams, Sugar 8 grams, TransFat 0 grams

1 pound pork sausage meat
1 tablespoon butter
1 large onion, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
3 cooking apples, peeled, cored and diced
1 cup fresh homemade-type breadcrumbs
1/2 cup milk
Dash thyme
1 fresh sage leaf, chopped
1 egg, lightly beaten
Coarse salt and freshly ground pepper to taste

APPLE SAUSAGE STUFFING

The smell of this stuffing being prepared is heavenly. It is a fight to keep the family from "sampling it" until it is all gone! This stuffing is cooked in a 9x13 pan - not inside the turkey.

Provided by DawnaR

Categories     Apple

Time 55m

Yield 8 serving(s)

Number Of Ingredients 14



Apple Sausage Stuffing image

Steps:

  • Broth Mixture- Combine gravy mix, melted butter& broth.
  • Bring to a boil in a saucepan over medium heat until slightly thickened.
  • Stuffing Mixture- In a large skillet fry sausage and bacon until almost crisp then remove to a large bowl.
  • Discard all but 2 tbl of the bacon drippings; add onion, celery, mushrooms, apples, parsley& herbs.
  • Sauté mixture for 5 minutes.
  • Mix in stuffing cubes.
  • Add to the bowl with bacon& sausage.
  • Pour broth mixture over ingredients.
  • Mix well.
  • Season to taste with salt& pepper.
  • Place stuffing into 9x13 pan, cover with foil and heat in 350F oven for 30 to 45 minutes until hot.

Nutrition Facts : Calories 580.8, Fat 47.8, SaturatedFat 17.4, Cholesterol 102.9, Sodium 1177, Carbohydrate 19.8, Fiber 3.6, Sugar 9.5, Protein 18.8

1 lb link sausage, chopped (Jimmy Dean, etc)
1 lb bacon, diced
1 large onion, chopped
1 cup celery, chopped
1/2-1 lb mushroom, sliced
3 apples, granny smith,cored & diced
1 cup fresh parsley, chopped
1 teaspoon sage
1 teaspoon thyme
8 ounces stuffing cubes
salt & pepper
1 package turkey gravy mix (Schilling,McCormack, etc)
3/8 cup butter, melted
1 (15 ounce) can chicken broth

APPLE SAUSAGE STUFFING RECIPE BY TASTY

Here's what you need: unsalted butter, breakfast sausage, celery, large yellow onions, garlic, apples, fresh sage, fresh thyme leaf, day-old sourdough bread, large eggs, chicken stock, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 13



Apple Sausage Stuffing Recipe by Tasty image

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the sausage and cook until browned and no longer pink, about 5 minutes.
  • Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the apples, sage, and thyme. Cook until slightly softened, about 3 minutes.
  • In a medium bowl, beat together the eggs, chicken stock, salt, and pepper.
  • In a large bowl, combine the bread and cooked sausage mixture.
  • Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Enjoy!

Nutrition Facts : Calories 697 calories, Carbohydrate 62 grams, Fat 41 grams, Fiber 3 grams, Protein 18 grams, Sugar 14 grams

8 tablespoons unsalted butter
1 ½ lb breakfast sausage, casings removed
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
2 apples, skin-on, cored and chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme leaf
2 loaves day-old sourdough bread, torn into 1 inch (2.5 cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups chicken stock
1 teaspoon salt
½ teaspoon black pepper

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

APPLE AND SAUSAGE STUFFING

When my husband and I remodeled our kitchen, the Dacor sales rep sent us a few recipes from their kitchen. I made it this year for Thanksgiving and it was awesome! Even my picky son (who hates everything) loved it! I have finally found the missing link to our holiday dinners! When I prepared this, I almost left out the apples because I thought the "picky one" would discover them and not try it. I decided to go ahead and include them and I am glad I did, they really make the recipe and the kids never even noticed them. Enjoy! One note: My sister made this and substituted the bread cubes with Cornbread stuffing crumbs and really liked it. If you use the french bread cubes, you should brown them in the oven for a little while on a cookie sheet, or leave them out for a few days to dry out.

Provided by tasmith1

Categories     Low Cholesterol

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15



Apple and Sausage Stuffing image

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Add sausage and sauté until cooked through and brown, cutting into small pieces with a spatula as it cooks. Transfer the cooked sausage to a bowl.
  • Place the celery, onion, apple, garlic, and herbs in the skillet, and sauté over medium heat for 5 minutes. Add the sautéed mixture and the french bread cubes to the sausage.
  • In a separate blow, whisk together the milk, broth, eggs and butter. Pour into bowl with stuffing mixture. Gently fold milk mixture into the stuffing mix. Season with salt and pepper. Transfer the stuffing to the greased baking dish. Bake uncovered until cooked through and brown, about 25 minutes.

Nutrition Facts : Calories 3398, Fat 55.3, SaturatedFat 18.5, Cholesterol 167.6, Sodium 5968, Carbohydrate 588.3, Fiber 25.9, Sugar 30.6, Protein 137.2

2 tablespoons vegetable oil
1 lb bulk spicy pork sausage
1 cup celery, diced
1 cup onion, diced
1 cup apple, cored, diced
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh sage, chopped
1 bay leaf
8 cups French bread cubes
1 cup milk
1 cup chicken stock
3 large eggs, beaten to blend
2 tablespoons butter, melted
salt and pepper

STUFFING BITES RECIPE BY TASTY

Here's what you need: breakfast sausage, onion, shredded cheddar cheese, eggs, dried cranberry, dried thyme, dried rosemary, salt, black pepper, stuffing mix, chicken broth

Provided by Jordan Kenna

Categories     Appetizers

Yield 8 bites

Number Of Ingredients 11



Stuffing Bites Recipe by Tasty image

Steps:

  • Cook sausage in a skillet over medium heat. Add onion after 1-2 minutes and cook until sausage is cooked and onion is tender.
  • Remove sausage from heat and transfer to a large mixing bowl and let cool.
  • Add remaining ingredients to the bowl and mix until thoroughly incorporated.
  • Using a large spoon or ice cream scoop, measure out mixture into 8 evenly sized balls and space them out on a parchment paper lined baking sheet.
  • Bake at 350˚F (180˚C) for 20 minutes or until bites are cooked and slightly browned on top.
  • Enjoy!

Nutrition Facts : Calories 452 calories, Carbohydrate 30 grams, Fat 28 grams, Fiber 1 gram, Protein 18 grams, Sugar 7 grams

1 lb breakfast sausage
½ cup onion, diced
¾ cup shredded cheddar cheese
2 eggs
½ cup dried cranberry, chopped
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
½ teaspoon black pepper
6 oz stuffing mix, 1 box
1 cup chicken broth

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Heat butter in a large skillet over medium-high until foamy, about 2 minutes. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add apple, onion, garlic, and sage; cook 3 to 4 minutes, stirring occasionally, until apple and onion are slightly softened. Remove from heat and cool 5 minutes. Transfer to the bowl with ...
From recipesty.com


BEST SAUSAGE AND APPLE STUFFING RECIPE {VIDEO} - THE ...
How to Make the Best Sausage And Apple Stuffing Recipe. Preheat oven to 350 degrees. Cut up your onions and celery. ½" pieces work great. Put them in a large pot with the butter. Cook on medium heat, stirring frequently, until your celery and onions are tender and translucent, about 8 minutes.
From thecarefreekitchen.com


SMOKED SAUSAGE AND APPLE STUFFING BITES - HILLSHIRE FARM®
Heat butter in a large skillet over medium-high until foamy, about 2 minutes. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add apple, onion, garlic, and sage; cook 3 to 4 minutes, stirring occasionally, until apple and onion are slightly softened. Remove from heat and cool 5 minutes. Transfer to the bowl with ...
From worldrecipes.org


APPLE, SAUSAGE AND HERB STUFFING | A BOUNTIFUL KITCHEN
Cube and set out to dry on large jelly roll pans, Or dry in the oven a week or more before Thanksgiving. Two loaves of bread are enough for one to two recipes. Spread the cut up bread out on cookie sheets for about 1-1 1/2 hours on 250-300 degrees. Let cool, bag, and save until assembly of stuffing.
From abountifulkitchen.com


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