Sausageandapplestuffingcasserole Recipes

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.

Steps:

• Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
• In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
• The next day, preheat the oven to 350 degrees F.
• Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9-inch baking dish.
• Heat 1/3 cup oil and 1/3 cup butter butter in a large skillet over medium heat.
• Add in the sausage meat with the onion, garlic, celery, mushrooms, parsley, sage, bay leaf, poultry seasoning and chopped apples; saute over medium heat until the sausage meat is cooked and the veggies are tender (about 5 minutes).
• Season with seasoned salt and pepper to taste.
• Add the cubed bread to the sausage/veggies mixture; mix to combine and season with more seasoned salt and black pepper.
• In a bowl mix together 1 cup of broth with 1 cup half and half cream (or milk) melted butter and eggs until well combined.
• Add to the breadcrumb/veggie mixture; toss to combine (season with more salt and pepper if desired).
• Transfer mixture to the buttered cassserole dish.
• Drizzle top with remaining 1/2 cup chicken broth (if you prefer your stuffing on the dry side, then omit the 1/2 cup of broth on top).
• Sprinkle with grated Parmesan cheese.
• At this point you can cover and refrigerate up to 8 hours.
• Bake uncovered for about 50 minutes or until cooked through and brown.
• Delicious!

Steps:

• Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
• Preheat the oven to 350 degrees F.
• Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
• Remove from the oven and serve.
• MMMMM...stuffing!

Steps:

• Butter a 13 x 9-inch casserole dish.
• For the stuffing; melt butter in a large skillet, add in onions, garlic, celery, green bell pepper and jalapeno peppers, saute, stirring with a wooden spoon for about 6-7 minutes or until well softened.
• Season with black pepper and cayenne (if using, do not add in any salt to the mixture the stuffing mixture already has added salt in it).
• Add in the mushrooms, then the 2 cups chicken broth and 1 cup water (or use 3 cups water) bring to a boil; remove from heat.
• Add in the 3 packages stuffing mix; toss with a fork to blend, cover and let sit for 10 minutes.
• After 10 minutes toss again with a fork.
• Layer half of the stuffing mix into the bottom of the buttered baking dish.
• Then top/sprinkle with the cooked sausage; push the mixture down with a back of the spoon to pack evenly.
• In a bowl whisk together eggs with milk and one can undiluted mushroom soup; drizzle over the sausage in the dish.
• Sprinkle/top with remaining half of the stuffing mixture.
• Sprinkle with grated Parmesan cheese, then spoon and spread the remaining undulted mushroom soup on top (the soup does not have to cover the top completely, just use a spoon to spread out as best you can).
• Bake uncovered for about 1 hour or until the middle is set.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray a large casserole dish with cooking spray.
• Combine sweet potatoes, sausage, and apples in the prepared dish. Season with salt and pepper and stir in honey mustard.
• Bake in the preheated oven until sweet potatoes are tender and sausage is browned, 45 to 55 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk together half-and-half, egg, and sage in a bowl.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
• Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
• Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a skillet, brown the sausage, drain and place in a square casserole dish. Cover top of sausage with onion slices. Cover top of onion with cheese. Place 4 slices of bread on top of the cheese. Bread should fit exactly to cover top of the dish.
• Mix eggs and milk in a bowl and slowly pour over top of bread, mixture should fill dish almost to the top.
• Bake in a preheated oven for 45 minutes.

Steps:

• Heat sausage in a non stick skillet over med heat until lightly browned. Add prepared green beans and remove from heat. In a small bowl combine soup and sour cream. Pour over sausage mixture and stir gently. In a bowl, combine stuffing mix and butter. In a sprayed 2 1/2qt baking dish, spoon 1/2 of stuffing mixture then cover with sausage mixture. top with remaining stuffing mixture. Drizzle with chicken stock. Bake covered at 350°F for 25 to 30 min or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potato slices in the bottom of a lightly greased 9x13 inch baking dish. Add onion slices, corn with liquids and tomatoes with liquids. Top with sausage slices and season with salt and pepper to taste. Bake in the preheated oven for about 1 hour or until pork is cooked through.

Steps:

• Preheat oven to 375°F.
• Boil potato slices for 1 minute, drain.
• Place potatoes into 8x10-inch covered casserole.
• Sprinkle with pepper and Tabasco.
• Cover with 1/2 cup cheese.
• Layer on cooked sausage.
• Sprinkle on remaining cheese, dill, caraway, and milk.
• Cover, and bake 45-50 minutes, or until potatoes are fork-tender.

Steps:

• Preheat oven to 325ºF.
• Butter a 2 quart baking dish.
• In a large skillet, cook sausage over medium heat until no longer pink; drain & remove from skillet. Set aside.
• Pour any grease from skillet & melt butter.
• Add celery & onion and saute until slightly tender, 2-3 minutes. Stir in the green pepper & garlic and continue to saute until all veggies are tender.
• In a large bowl, combine the stuffing, sausage, celery mixture, cheese & pepper. Add broth and egg and toss to combine.
• Spoon into prepared dish, cover and bake for 35 minutes.
• Uncover and bake an additional 10-15 minutes or until lightly browned.

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. Reheat 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:

• Preheat oven to 350°. Cook pasta according to package directions for al dente; drain and transfer to greased 13x9-in. baking dish. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and remove from pan., In same skillet, heat butter and oil over medium-high heat. Add onion, carrot, oregano, salt and pepper; cook and stir 5 minutes. Add zucchini, mushrooms and garlic; cook and stir 6-8 minutes longer or until vegetables are tender., Stir in tomato sauce, pasta sauce and sausage; pour over pasta. Sprinkle with cheese (dish will be full). Cover casserole with a piece of foil coated with cooking spray. Bake 10 minutes. Uncover; bake until golden brown and cheese is melted, 15-20 minutes longer. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Melt butter and add onions, celery and apples.
• Cook until soft.
• Add crumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
• Salt and pepper crown roast generously.
• Rub with a little sage.
• Fill center of crown roast with stuffing, mounding center slightly.
• Cover with foil and wrap bone ends with additional foil.
• Roast in hot oven for 3 hours or until meat thermometer reads 175 degrees.
• About 30 minutes before roast is done, remove foil from stuffing.
• Transfer roast to a large heated platter and remove foil.
• Add frills to each little ‘leg’ if desired, and rest meat about 10 minutes before carving.
• Decorate roast on platter with a round of small potatoes, large mushrooms, or cooked red cabbage.

Steps:

• In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Add apples to drippings; cook and stir over medium heat until tender, 4-6 minutes., In a bowl, combine sausage, apples, bread and cheese. Transfer to a greased 13x9-in. baking dish. In another bowl, whisk eggs, milk and mustard; pour over bread mixture. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, until a knife inserted in the center comes out clean, about 45 minutes. Uncover; bake until golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as needed or until golden brown and a knife inserted in the center comes out clean.

Steps:

• Heat oven to 425ºF.
• Cook sausage and onions in large nonstick skillet on medium-high heat until sausage is evenly browned, stirring occasionally. Meanwhile, combine next 5 ingredients.
• Add stuffing mixture to sausage mixture along with 1/2 cup cheese; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 30 min. or until heated through.

Steps:

• 1. Heat oil in a large pan on a medium heat, fry the sausages 5 mins turning frequently.
• 2. Scatter over the onion, and cook for another 5 mins until softened.
• 3. Increase the heat and add the rosemary and apples, and cook for 3-4 minutes till the apple changes colour.
• 4. Add the cranberry sauce and mustard to the stock and stir, then add the stock to the pan too.
• 5. Bring to the boil and simmer uncovered for 10 mins.
• 6. Season to taste and serve with mashed potatoes (sweet potatoes work well with this dish)