Smoked Sausage And Apple Stuffing Bites Recipes

Steps:

• Melt butter in a skillet over medium-high heat. Saute onion until golden.
• Stir in jelly and brown sugar until dissolved add kielbasa. Reduce heat to medium-low cook for 15 minutes or until mixture thickens, stirring occasionally.
• Add apples, cover and heat 10 minutes more or until apples are tender.
• Combine water and cornstarch in a small bowl, stir into apple mixture. Heat until thickened 2-3 minutes. Remove from heat and keep warm until serving time.

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.

Steps:

• Slice smoked sausage into 1 inch coins, and place in a microwavable bowl with a lid.
• Add apples and onions.
• Sprinkle brown sugar over all. Add water. Cover.
• Microwave on high for about 5 mins or till apples are tender. (I use my fresh vegetable button for hard veggies).
• May season with salt and pepper if care to. We normally don't.
• Note: If you do not have a bowl with lid that will go into microwave, you may use plastic wrap, just be sure to vent it, by folding in one corner of wrap to make a little hole.

Steps:

• Preheat oven to 425 degrees F. Coat a 24-cup mini-muffin pan with cooking spray.
• Arrange bread on a baking sheet in a single layer. Bake until toasted and dry, about 10 minutes. Remove from oven and place in a large bowl. Reduce oven temperature to 350 degrees F.
• 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 bread.
• Add chicken stock, parsley, salt, pepper, nutmeg, and eggs to bowl with bread mixture; toss gently until moistened. Divide mixture among muffin cups. Bake until set, about 20 minutes. Cool in pan 10 minutes. Use a small offset spatula to carefully remove from pans; serve warm.

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!

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.