Savor the tantalizing flavors of fall with our exquisite Sausage, Apple, and Dried Cranberry Stuffing. This delectable dish combines the savory richness of sausage, the crisp sweetness of apples, and the tangy zest of dried cranberries, creating a symphony of flavors that will tantalize your taste buds. Perfect for Thanksgiving, Christmas, or any special occasion, this stuffing will elevate your holiday feast to new heights.
Indulge in our collection of diverse stuffing recipes, each offering a unique twist on this classic dish. From the traditional Southern Cornbread Stuffing, bursting with the flavors of cornbread, celery, and onion, to the hearty and flavorful Wild Rice Stuffing, featuring a medley of wild rice, mushrooms, and pecans, we have something to satisfy every palate.
For those seeking a vegetarian option, our Butternut Squash and Quinoa Stuffing is a delightful choice, combining the sweetness of butternut squash with the nutty flavor of quinoa. And for a touch of elegance, our Lobster and Crab Stuffing, featuring succulent lobster and crab meat, will add a touch of luxury to your holiday table.
No matter your preferences, our selection of stuffing recipes has something for everyone. So gather your loved ones, savor the aromas of fall, and create lasting memories with these delectable dishes.
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.
Provided by The Hearty Boys
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy 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 and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
Recipe from Food TV Dan Smith and Steve McDonagh. I have tried many recipes and this one is my all time favorite. Fresh sage is important. My mother who is a very basic cook said this was so good it was addictive. I used onions instead of leeks as the leeks were super expensive. This is a fresh tasting stuffing. I used mild italian sausage. I am posting in time for Thanksgiving and hope you enjoy it as much as I do. This can be made ahead by 2 days if desired. Please note you may not want to use the entire tablespoon of salt.
Provided by aronsinvest
Categories < 60 Mins
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy 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 and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.).
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
- *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
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.
SAUSAGE, DRIED CRANBERRY, AND APPLE STUFFING
Steps:
- Preheat oven to 375. Saute sausage in skillet until cooked through, crumbling coarsely with spoon. Using slotted spoon, transfer to large bowl. Melt butter in same skillet. Add leeks, apples, celery, and poultry seasoning to skillet, and saute until leeks are soft. Mix in drained cranberries, sage, and rosemary. Add mixture to sausage, then mix in bread and parsley. Next add chicken stock, a little at a time, until stuffing is very moist. Season with pepper. Place in casserole dish. Cook uncovered in oven for 20-30 minutes until top is crispy.
SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING
Steps:
- Preheat oven to 350. Bake bread cubes until evenly golden brown. Transfer to a large bowl and let cool In a large skillet cook the sausage and onions over med heat, stirring and breaking up large lumps until fully cooked, add celery, sage, rosemary and thyme and cook 2 more min. Add sausage mixture to bread along with apple, cranberries, parsely and liver. Toss well. Drizzle stock and butter over misture, toss well. Allow to cool completely. Bake 25 Min. Can be made ahead and refrigerated until ready to use.
Tips:
- When choosing sausage, opt for a flavorful variety like Italian sausage or breakfast sausage. You can also use a combination of different types of sausage for a more complex flavor.
- To ensure even cooking, cut the sausage into small pieces before adding it to the stuffing.
- Use fresh, crisp apples for the stuffing. Granny Smith apples are a good choice, as they hold their shape well when cooked.
- If you don't have dried cranberries on hand, you can use raisins or chopped dried apricots instead.
- To make sure the stuffing is moist, add a little bit of chicken broth or water.
- Bake the stuffing in a covered dish for the first 30 minutes, then uncover it and bake for an additional 15-20 minutes, or until it is golden brown and cooked through.
- Serve the stuffing hot, alongside your favorite holiday dishes.
Conclusion:
This sausage, apple, and dried cranberry stuffing is a delicious and festive side dish that is perfect for any holiday gathering. It is easy to make and can be prepared ahead of time, making it a great option for busy cooks. The combination of savory sausage, sweet apples, and tart cranberries makes this stuffing a real crowd-pleaser. So next time you are looking for a delicious and easy stuffing recipe, give this one a try. You won't be disappointed!
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