Best 4 Sage And Apple Stuffing Recipes

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In this comprehensive guide, we present a delectable array of stuffing recipes that will elevate your holiday meals to new heights. Discover the classic combination of sage and apple, master the art of cornbread stuffing with savory sausage, and explore the delightful nuances of chestnut and wild rice stuffing. With step-by-step instructions and expert tips, these recipes cater to all skill levels, ensuring a perfect stuffing every time. Whether you prefer a traditional or a more adventurous stuffing, this collection has something to satisfy every palate.

Let's cook with our recipes!

APPLE, SAUSAGE, AND PARSNIP STUFFING WITH FRESH SAGE



Apple, Sausage, and Parsnip Stuffing with Fresh Sage image

Categories     Fruit     Herb     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple     Meat     Sausage     Parsnip     Fall     Winter     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 10

1 1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

Steps:

  • Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
  • Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
  • Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
  • Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

BRIOCHE, SAGE APPLE AND CRANBERRY STUFFING



Brioche, Sage Apple and Cranberry Stuffing image

Provided by Food Network

Yield Stuffing for a 10 to 12 Pound

Number Of Ingredients 11

3 pounds pork sausage
8 tablespoons sage, finely chopped
2 large onions, cut into a small dice
3 tablespoons Butter
16 slices (1 large loaf Brioche cut into 1/2 inch slices)
8 ounces butter, melted
1 cup dried cranberries
2 Granny Smith apples cut into a small dice
2 to 3 cups turkey stock
Salt and pepper
10- to 11-pound bird

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.

SAGE AND APPLE STUFFING



Sage and Apple Stuffing image

Provided by Moira Hodgson

Categories     side dish

Time 1h

Yield Stuffing for an 8- to 10-pound goose

Number Of Ingredients 11

1 tablespoon butter
1 large onion, chopped
1 clove garlic, minced
4 stalks celery, chopped
Liver from the goose
4 Granny Smith apples, peeled, cored and chopped
2 cups white bread crumbs
2 eggs, lightly beaten
1 tablespoon blanched orange peel
1/2 cup fresh sage leaves, loosely packed, or 1 tablespoon dried
Coarse salt and freshly ground pepper to taste

Steps:

  • Melt the butter in a large skillet and add the onion, garlic and celery. Cook without browning until the onion has softened. Add the goose liver and fry for a couple of minutes, then add the apples, bread crumbs, eggs and orange peel.
  • Chop the sage leaves, add them to skillet mixture. Season to taste and stuff the mixture into the goose cavity. Sew up cavity and truss the goose.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 11 grams, TransFat 0 grams

APPLE AND SAGE STUFFING



Apple and Sage Stuffing image

When I saw this recipe in Gourmet Magazine, I knew I would have to try it. The magazine states, "This delicious stuffing is similar to a savory bread pudding." Bake it along side rather than inside, the bird.

Provided by Bev I Am

Categories     Pork

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 lb spicy bulk pork sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
1 garlic clove, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups French bread, 1 inch cubes with crusts (from 1 lb loaf)
1 cup whole milk
1 cup low-fat chicken broth
2 tablespoons butter, melted
3 large eggs, beaten to blend

Steps:

  • Heat oil in heavy large skillet over medium heat.
  • Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
  • Using slotted spoon, transfer sausage to large bowl.
  • Add celery and next 6 ingredients to drippings in skillet.
  • Sauté over medium heat until vegetables are soft, about 5 minutes.
  • Discard bay leaf.
  • Add mixture to sausage.
  • (Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
  • Butter 13x9x2-inch glass baking dish.
  • Add bread to sausage mixture.
  • Whisk milk, broth, and butter in bowl to blend.
  • Mix into stuffing; season stuffing with salt and pepper.
  • Mix in eggs; transfer to prepared dish.
  • Bake uncovered until cooked through and brown, about 50 minutes.

Tips:

  • Use a variety of apples. This will give your stuffing a complex flavor and texture. Granny Smith apples are a good choice because they hold their shape well when cooked. You can also use Honeycrisp, Braeburn, or Pink Lady apples.
  • Don't overcook the apples. You want them to be tender, but not mushy. Cook them for about 5 minutes, or until they are just starting to soften.
  • Use fresh herbs. Fresh herbs will give your stuffing a more flavorful taste. Sage is a classic herb for stuffing, but you can also use thyme, rosemary, or marjoram.
  • Don't be afraid to experiment. There are many different ways to make stuffing. You can add other ingredients, such as nuts, cranberries, or sausage. You can also change the flavor of the stuffing by using different herbs or spices.

Conclusion:

Sage and apple stuffing is a delicious and versatile side dish that can be served with a variety of main courses. It is perfect for Thanksgiving, Christmas, or any other special occasion. With a few simple tips, you can make the perfect stuffing that will impress your family and friends.

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