Indulge in a delightful culinary journey with our diverse collection of prune and sausage stuffing recipes, a harmonious blend of sweet and savory flavors. From the classic and comforting to the uniquely innovative, each recipe promises a taste sensation that will tantalize your taste buds.
1. **Traditional Prune and Sausage Stuffing:** Embark on a nostalgic voyage with this timeless recipe, where succulent prunes and savory sausage intertwine with a symphony of aromatic herbs and spices.
2. **Apple-Prune and Sausage Stuffing:** Experience a delightful twist on the traditional with the addition of crisp apples, adding a touch of sweetness and crunch to the hearty stuffing.
3. **Cranberry-Prune and Sausage Stuffing:** Embrace the festive spirit with this vibrant stuffing, where tart cranberries and plump prunes create a tangy and colorful medley.
4. **Prune, Sausage, and Nut Stuffing:** Elevate your stuffing game with a medley of crunchy nuts, adding a textural contrast and a nutty flavor dimension to the classic combination.
5. **Vegetarian Prune and Sausage Stuffing:** Delight in a meatless twist on this beloved dish, where meaty textured vegetables like mushrooms and lentils take center stage, complemented by the sweet-savory duo of prunes and sausage.
BEST SAUSAGE STUFFING
This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!
Provided by MOMMY5
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
- Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g
PRUNE AND SAUSAGE STUFFING
The added step of drying the bread in the oven (rather than just using stale bread) allows the cubes to soak up even more of the fruit-infused chicken stock, as well as the flavors from the greens and sausage.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 250 degrees. Bake bread on a baking sheet in a single layer until dried but not browned, about 15 minutes. Remove bread, and let cool. Raise oven temperature to 350 degrees.
- Bring stock to a boil in a medium saucepan. Remove from heat. Add prunes, and let soak for 20 minutes.
- Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Working in batches, cook greens until tender, about 10 minutes, and transfer to a plate. Let cool. Wipe out skillet.
- Heat remaining tablespoon oil in skillet over medium heat. Brown sausage, stirring occasionally, until just cooked through and no longer pink, about 10 minutes. Transfer to a large bowl using a slotted spoon. Add more oil to skillet if needed, and cook celery, carrots, and onions until tender, about 6 minutes. Season with salt and pepper.
- Drain prunes, reserving poaching liquid. Add prunes, bread, greens, and vegetable mixture to bowl with sausage. Gradually add reserved poaching liquid (about 2 1/2 cups), stirring to combine. Stir in parsley and thyme. Season with salt and pepper.
- Divide stuffing between two 9-by-13-inch baking dishes. Dot tops with butter. Bake until browned, about 45 minutes.
SAUSAGE AND KALE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned and cooked through, about 7 minutes.
- Add the celery, onions, thyme, rosemary, 1 teaspoon salt and a few grinds of pepper to the pot. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the kale and cook, stirring, until just softened, about 3 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and the sausage mixture; stir to combine. Fold in the provolone. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes.
APPLE, PRUNE AND SAUSAGE STUFFING
Provided by Florence Fabricant
Categories dinner, casseroles, side dish
Time 1h15m
Yield About 10 cups (enough for a 12-pound turkey)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spread bread cubes on one or more baking sheets and toast in oven until dry and golden brown, about 20 minutes. Transfer bread to a very large mixing bowl and set aside.
- While bread is toasting, put prunes in a small saucepan, cover with water, bring to a simmer and cook about 10 minutes, until tender. Drain and chop prunes in a food processor or by hand. Fold prunes into the bread cubes.
- Crumble sausage into a large, heavy skillet and saute, stirring with a fork, until cooked through and browned. Drain well of fat and add to the bread cube mixture. Discard the fat.
- Add the butter to the skillet and saute the celery, onion and apples over medium-high heat until tender, about 15 minutes. Add sage, thyme, salt and pepper. Stir in the stock.
- Add the contents of the skillet to the bread mixture and toss to combine all ingredients. Adjust seasonings and, if necessary, add more stock. The bread in the stuffing mixture should be just moist, neither crunchy nor sodden. Let stuffing cool and refrigerate if not using immediately. The turkey should be stuffed just before roasting. Any excess stuffing can be baked in a covered casserole during the final half hour the turkey is roasting.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 435 milligrams, Sugar 14 grams, TransFat 0 grams
POTATO, APPLE, AND PRUNE STUFFING
Yield Makes about 11 cups, enough to stuff a 12-14 pound turkey with extra to bake on the side
Number Of Ingredients 11
Steps:
- Preheat oven to 375° F.
- In a small saucepan bring Port with prunes to a boil and remove pan from heat. Cover mixture and macerate 1 hour. Drain prunes in a sieve set over a bowl, pressing on solids, and reserve Port for gravy and prunes for stuffing.
- In a shallow baking pan spread bread pieces in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.
- Increase oven temperature to 425° F. Peel potatoes and cut into 1/2-inch cubes. In shallow baking pan toss potatoes with oil and roast in bottom third of oven, turning occasionally, until browned and crisp, about 20 minutes. Add potatoes to bread.
- Peel apples and cut into 1/2-inch pieces. In a large heavy skillet melt butter over moderate heat and cook celery, onions, thyme, and apples, stirring, until vegetables are softened, about 15 minutes. Remove skillet from heat and stir in reserved prunes, combining well. Stir vegetable mixture into bread mixture with parsley and salt and pepper to taste and cool completely. Stuffing may be made 1 day ahead and chilled, covered. (To prevent bacterial growth do not stuff turkey cavities ahead.)
PRUNE AND CHESTNUT STUFFING
Provided by Moira Hodgson
Categories side dish
Time 2h
Yield Stuffing for an 8- to 10-pound goose
Number Of Ingredients 11
Steps:
- Soak the prunes for an hour in the port. Meanwhile, prepare the chestnuts. Make a slit in the top of each one with a sharp knife. Put them in boiling water and simmer for 10 minutes. Remove them from the water a few at a time with a slotted spoon. Wearing clean rubber gloves to protect your fingers, slip off the outer and inner skins while the chestnuts are still hot. Place the chestnuts in a large bowl.
- Melt the butter in a large skillet and add the onion, garlic, celery and thyme. Cook without browning until the onion has softened. Add the chestnuts and the prunes with the port that they have been soaking in along with the stock, and simmer gently for 30 minutes. Add more stock if necessary.
- Stir in the parsley, season with salt and pepper and stuff the mixture into the goose cavity. Sew up the cavity and truss the goose.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 2 grams, Carbohydrate 71 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 399 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED SAUSAGES WITH PRUNES AND BACON
My husband's grandmother gave me this recipe. The combo of sweet prunes, salty bacon and meaty sausages is delicious. This recipe is great with any fresh, large sausage (just not the wee breakfast-style sausages). Sometimes I use sweet Italian, sometimes spiced Italian, sometimes bratwurst, sometimes knockwurst, and sometimes just local pork sausage. Serve in buns with all the usual fixin's (sauerkraut, mustard, relish, etc.).
Provided by Heather
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Prick the casing of each sausage in a few places to prevent them from bursting. Place the sausages in a pot, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium; simmer 8 minutes. Remove from pot and let cool.
- Place toothpicks in a small bowl of water and soak 10 minutes to prevent burning on the grill.
- Slice sausages halfway through on the long side. Stuff 3 prunes into the opening. Wrap a bacon slice around the sausage in a spiral and secure with two toothpicks. Repeat with all 6 sausages.
- Preheat an outdoor grill for medium-high heat.
- Place sausages onto preheated grill and cook, turning once, until desired doneness, or until bacon is browned. Serve on buns topped with desired condiments.
Nutrition Facts : Calories 541.3 calories, Carbohydrate 39.9 g, Cholesterol 79.3 mg, Fat 33.1 g, Fiber 2.7 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 1210.2 mg, Sugar 13.5 g
Tips:
- Choose the Right Prunes: Select plump and moist prunes for the best flavor and texture in your stuffing.
- Soak Prunes in Apple Cider or Brandy: Soaking the prunes in apple cider or brandy adds a delicious depth of flavor and a hint of sweetness.
- Use Fresh Herbs: Fresh herbs like sage, thyme, and rosemary elevate the flavor of the stuffing. Chop them finely for even distribution.
- Toast the Bread Cubes: Toasting the bread cubes gives them a golden-brown color and a slightly crispy texture.
- Don't Overstuff the Turkey: Stuff the turkey loosely to allow for proper cooking and to prevent the stuffing from becoming dense.
Conclusion:
Prune and sausage stuffing is a classic holiday dish that combines the sweet and savory flavors of prunes, sausage, bread, and herbs. It's a delicious and versatile stuffing that can be enjoyed with turkey, chicken, or even pork roast. With careful preparation and attention to detail, you can create a moist, flavorful, and memorable prune and sausage stuffing that will be a hit at your next holiday gathering.
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