Best 2 New England Sausage Apple And Dried Cranberry Stuffing Recipes
New England Sausage, Apple and Dried Cranberry Stuffing is a classic Thanksgiving dish that is both flavorful and festive. This stuffing is made with a combination of ground sausage, diced apples, dried cranberries, celery, onion, and herbs, all tossed in a mixture of chicken broth and melted butter. The stuffing is then baked until golden brown and crispy on top.
This recipe also includes variations for vegetarian stuffing, cornbread stuffing, and gluten-free stuffing, making it a versatile dish that can be enjoyed by everyone. The vegetarian stuffing is made with a combination of chopped vegetables, nuts, and herbs, while the cornbread stuffing is made with a mixture of cornbread crumbs, sausage, and vegetables. The gluten-free stuffing is made with a combination of gluten-free bread crumbs, sausage, and vegetables.
No matter which variation you choose, New England Sausage, Apple and Dried Cranberry Stuffing is sure to be a hit at your Thanksgiving table. This stuffing is a delicious and hearty dish that is perfect for a holiday meal. It is also a great way to use up leftover sausage and apples.
NEW ENGLAND SAUSAGE, APPLE, AND DRIED CRANBERRY STUFFING
Steps:
- Preheat the oven to 350°F. Divide the bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
- Sauté the sausages in a heavy large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
- Pour off any drippings from the skillet. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery, and poultry seasoning; sauté until leeks soften, about 8 minutes. Mix in the cranberries and rosemary. Add the mixture to the sausage, then mix in the bread and parsley. Season the stuffing to taste with salt and pepper.
- When ready to stuff the bird, mix the eggs into the stuffing. Fill the main turkey cavity with the stuffing. Mix enough chicken broth into the remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon into a buttered baking dish. Cover with buttered aluminum foil and bake alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
- cook's note
- To bake the STUFFING in pan, butter a 15 by 10-inch baking dish. Mix 1 1/3 cups broth into stuffing and transfer to the prepared dish. Cover with buttered foil and bake at 350°F until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Saute sausages in a heavy skillet over medium-high heat until cooked through, crumbling coasely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer sausage to a large bowl. Pour off any drippings from skillet. Melt the butter in the same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to the skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add the mixture to the sausage, then mix in bread and parsley. Season to taste with salt and pepper. Up to this point it can be made 1 day in advance. Cover and refrigerate. To bake in turkey: Mix the eggs into the stuffing. Fill main turkey cavity with stuffing. Add enough chicken broth to remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with aluminum foil. Bake stuffing alongside the turkey until heated through, about 45 minutes. Uncover stuffing and bake until the top is golden brown, about 15 minutes.
Tips:
- Use a variety of apples for a more complex flavor. Tart apples, such as Granny Smith or Braeburn, will balance out the sweetness of the cranberries and sausage.
- If you don't have dried cranberries, you can use fresh cranberries. Just be sure to chop them finely so that they don't burst and make the stuffing too wet.
- If you don't have chicken broth, you can use vegetable broth or water. However, chicken broth will give the stuffing a richer flavor.
- Be careful not to overcook the stuffing. It should be cooked through, but still moist.
- If you're making the stuffing ahead of time, be sure to let it cool completely before storing it in the refrigerator.
- When you're ready to serve the stuffing, reheat it in a 350°F oven for about 30 minutes, or until it's heated through.
Conclusion:
New England Sausage, Apple, and Dried Cranberry Stuffing is a delicious and festive dish that is perfect for Thanksgiving or Christmas dinner. It's easy to make and can be prepared ahead of time, making it a great option for busy cooks. The combination of sausage, apples, and cranberries gives the stuffing a sweet and savory flavor that is sure to please everyone at your table.
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