VEGETARIAN BREAKFAST APPLE SAUSAGES RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, apple, baby bella mushroom, fennel seeds, dried rosemary, sage powder, maple syrup, salt, pepper, cannellini bean, chickpeas, vital wheat gluten
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 10 links
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, until fragrant and the onion is translucent.
- Add the apples, mushrooms, fennel seeds, rosemary, sage, maple syrup, salt, and pepper and stir to combine. Reduce the heat to medium-low and cook for about 10 minutes, until the mixture is tender and the liquid released from the mushrooms has evaporated. Remove from the heat and let cool.
- Add the cannellini beans and chickpeas to a food processor and pulse into a smooth paste.
- Transfer the bean paste to a large bowl and add the apple/mushroom mixture and vital wheat gluten. Mix with a spatula and then your hands until well combined.
- Form the sausage mixture into a loaf, wrap in plastic wrap, and refrigerate for 2 hours.
- Unwrap the chilled sausage mixture and divide into 10-12 equal pieces, depending on what size sausages you would like.
- Roll a piece between your palms into a sausage shape. Place in the center of a large sheet of plastic wrap and roll the plastic over it so the sausage is completely encased. Twist the ends of the wrap and knot them together tightly. Repeat for each sausage.
- Bring a large pot of water to a simmer. Plunge the wrapped sausages in the water and simmer for 45-50 minutes, until the sausages are firm.
- Remove from the water and let cool for about 5 minutes, then unwrap.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Fry the sausages for 1-2 minutes on each side, until golden brown.
- Serve immediately or keep wrapped in the refrigerator for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 163 calories, Carbohydrate 19 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, Sugar 3 grams
VEGAN APPLE SAUSAGE STUFFING
This is a veganized version of a favorite stuffing recipe in my family. When I became a vegan a few years ago, my mom and I converted all of our favorite Thanksgiving recipes, and this one turned out especially great in vegan form. You could easily make in non-vegan by using real sausage instead. This makes quite a bit, so feel free to halve the recipe.
Provided by BusyBeeHoneyBee
Categories Vegan
Time 1h20m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onions, celery and garlic in a little bit of oil or butter over medium-high heat until limp.
- Cook the sausage according to directions.
- Mix everything together and bake in a greased baking dish for one hour at 350.
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
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
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
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
APPLE SAUSAGE STUFFING
Dana's simple twist on the traditional turkey stuffing makes this special family day even more sumptuous.
Provided by Rutecki Family
Categories < 30 Mins
Time 25m
Yield 1 stuffing for 7-9 lb bird, 12 serving(s)
Number Of Ingredients 8
Steps:
- Crumble sausage and stir in celery and onion. Heat 4 1/2 to 5 1/2 minutes on high until sausage is browned, stirring twice. Drain.
- Add remaining ingredients; combine thoroughly.
- Heat covered, 3-4 minutes on high. Continue cooking on power level 5 an additional 5-6 minutes until heated through.
Nutrition Facts : Calories 128.6, Fat 5.3, SaturatedFat 1.8, Cholesterol 53, Sodium 429.4, Carbohydrate 12.9, Fiber 1.5, Sugar 4.5, Protein 7.3
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
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
VEGETARIAN SAUSAGE APPLE STUFFING
I created this stuffing one Thanksgiving for a dear friend who had become a vegetarian, and said he missed many of the traditional dishes. It was based on my own stuffing recipe I had made for years. He said that it was as good as any non-vegetarian stuffing he had ever had, and others have said that also. You can leave out the soy patties completely (actually, I usually do) and still have a great stuffing. Hope you enjoy it!
Provided by Charmed
Categories Apple
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Spray a large casserole dish with non-stick spray.
- In a large bowl, add the stuffing crumbs, salt, pepper and bell's seasoning.
- Toss to mix well.
- In a large skillet, heat the butter, margarine or oil over medium heat.
- Add the celery and saute for a minute or two.
- Then add the onions, and saute another few minutes.
- Add the chopped sausage patties, the apple, and the nuts, and keep sauteeing until the onions are transluscent, the apples are just barely cooked through and the nuts are lightly toasted.
- Remove from the heat and pour this whole mixture into the stuffing crumb mixture.
- Toss all together to blend well.
- Boil the water and add the broth mix or cubes to the water and stir to dissolve.
- Add about half of the broth to the stuffing mixture and stir.
- Keep adding broth and mixing it in until the whole mixture is moistened to the stuffing consistency you like.
- Then add a little more of the broth to compensate for evaporation while it's baking.
- You don't want this too mushy.
- Taste and adjust seasonings.
- Dump the whole bowl of stuffing into the baking dish and spread out evenly.
- You can cover it at this point and refrigerate it until you're ready to bake it.
- Bake at 350 for about 30-40 minutes, until heated throughout and a bit crispy on top.
- If you need to keep it warm in the oven, keep it covered with a pan cover or aluminum foil.
- NOTES: Bell's Seasoning: Bell's seasoning is a fantastic chicken and stuffing seasoning mix that's been around for ages.
- I've seen it touted as Martha Stewart's secret stuffing ingredient, but my family's been using it forever, long before she was Martha Stewart!
- If you can't find it, it's a mixture of rosemary, oregano, sage, ginger, marjoram, thyme and pepper.
- If you can't get Bell's, use a mixture to your taste of whatever of those seasonings you can get your hands on, and go a little bit heavy on the sage.
- Bread Mixture: You want the stuffing mix that is just the cornbread crumbs or dried cubes, you don't want a Stovetop type mix.
- You can substitute 1/2 to 3/4 of a loaf of fresh bread, cubed, mixed with and 8x8" pan of crumbled cornbread.
- If using fresh bread, you'll need much less broth, and you might want to go a bit heavier on the seasonings.
- Taste first and see.
- Soy"sausage" patties: You can omit this completely if you desire and still have a great stuffing.
- Broth Mix: This is my secret to vegetarian cooking.
- The kosher broth mixes come in powder form in jars, and can be found in the kosher food section of the supermarket.
- Carmel Kosher and Manischewitz are two of the more popular brands.
- There are no mean products in them whatsover, and they are not only vegetarian, they are vegan too (I checked).
- They come in chicken, beef, onion, mushroom, and other flavors.
- And I personally like them better than the kinds that have meat in them.
- If you don't want to use them, then a vegetable broth mix would work fine.
- But I like the richness they can give to many vegetarian dishes.
Nutrition Facts : Calories 174.7, Fat 10.6, SaturatedFat 3.5, Cholesterol 12.2, Sodium 370.7, Carbohydrate 18.6, Fiber 3.9, Sugar 4, Protein 2.6
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