Indulge in the tantalizing flavors of Cranberry Sausage and Brioche Stuffing, a delectable dish that elevates your holiday feast to new heights. This culinary masterpiece combines the tangy sweetness of cranberries, the savory richness of sausage, and the buttery softness of brioche, creating a harmonious blend of textures and flavors. Whether you're a seasoned chef looking to impress your guests or a home cook seeking a festive twist to your traditional stuffing recipe, this dish is sure to delight your palate. With variations ranging from a classic sausage and cranberry filling to a vegetarian-friendly rendition featuring roasted butternut squash and dried cherries, this article offers a diverse collection of recipes tailored to suit various dietary preferences and culinary expertise. Embark on a culinary journey as we explore the delectable world of Cranberry Sausage and Brioche Stuffing, transforming your holiday table into a symphony of flavors.
Here are our top 4 tried and tested recipes!
SAUSAGE AND CRANBERRY BAKED STUFFING
Do-ahead dish! Enhance savory, sausage stuffing by stirring in colorful, tart cranberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h55m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
- In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
- Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
- Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.
Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g
CRANBERRY, SAUSAGE AND BRIOCHE STUFFING
Provided by Suzanne Hamlin
Categories casseroles, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Slice brioche or hallah into half-inch cubes. In large bowl, mix the cubes with diced apples and dried cranberries.
- In medium-size skillet over medium heat, saute sausage until cooked through, breaking with a fork as it cooks. Add sausage and fat to bread mix, along with minced sage leaves. (If cooking in advance, cover and refrigerate overnight.)
- When ready to cook, preheat oven to 350 degrees. Moisten brioche and sausage mixture with chicken stock. Season with salt and pepper.
- Transfer to greased 9-inch-by-12-inch shallow casserole. Cover with foil and bake on middle level of oven for 30 minutes. Uncover, and cook for another 15 minutes, until stuffing puffs up and begins to brown.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 11 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 682 milligrams, Sugar 15 grams, TransFat 0 grams
BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING
Provided by Food Network
Yield Stuffing for a 10 to 12 Pound
Number Of Ingredients 11
Steps:
- In a medium sized skillet over medium to high heat saute the sausage until it is almost cooked through. With a fork, break up the meat into small pieces. Add the sage and cook the sausage through. Remove the meat from the heat and reserve.
- In a medium skillet, melt 3 tablespoons butter over medium heat. Add diced onions and saute until translucent. In a large bowl combine the brioche, dried cranberries and apples.
- Combine the brioche with the sausage meat and any fat in the skillet. Add the onions. Drizzle the mixture with melted butter and toss to combine. Add the turkey stock until the stuffing is moist.
- Season with salt and pepper.
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.
Provided by Stacy M. Polcyn
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g
Tips:
- Use fresh cranberries: Fresh cranberries have a tart and juicy flavor that is perfect for stuffing. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Sauté the sausage and vegetables before adding them to the stuffing: This will help to develop their flavor and prevent the stuffing from becoming dry.
- Use a variety of herbs and spices: This will give the stuffing a complex and flavorful taste. Some good choices include sage, thyme, rosemary, garlic, and onion powder.
- Don't overmix the stuffing: Overmixing will make the stuffing dense and dry. Mix just until the ingredients are combined.
- Stuff the turkey loosely: This will allow the stuffing to expand as it cooks. If the stuffing is too tightly packed, it will become dense and dry.
- Bake the stuffing until it reaches an internal temperature of 165 degrees Fahrenheit: This will ensure that the stuffing is cooked through and safe to eat.
Conclusion:
Cranberry sausage and brioche stuffing is a delicious and festive side dish that is perfect for Thanksgiving or Christmas dinner. It is easy to make and can be tailored to your own taste preferences. With its sweet and tart flavor, this stuffing is sure to be a hit with your family and friends.Tips:
- Use fresh cranberries: Fresh cranberries have a tart and juicy flavor that is perfect for stuffing. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Sauté the sausage and vegetables before adding them to the stuffing: This will help to develop their flavor and prevent the stuffing from becoming dry.
- Use a variety of herbs and spices: This will give the stuffing a complex and flavorful taste. Some good choices include sage, thyme, rosemary, garlic, and onion powder.
- Don't overmix the stuffing: Overmixing will make the stuffing dense and dry. Mix just until the ingredients are combined.
- Stuff the turkey loosely: This will allow the stuffing to expand as it cooks. If the stuffing is too tightly packed, it will become dense and dry.
- Bake the stuffing until it reaches an internal temperature of 165 degrees Fahrenheit: This will ensure that the stuffing is cooked through and safe to eat.
Conclusion:
Cranberry sausage and brioche stuffing is a delicious and festive side dish that is perfect for Thanksgiving or Christmas dinner. It is easy to make and can be tailored to your own taste preferences. With its sweet and tart flavor, this stuffing is sure to be a hit with your family and friends.
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