Best Apple Sausage And Sage Stuffing Recipes

Apple, Sausage, and Parsnip Stuffing with Fresh Sage image

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.

APPLE, SAUSAGE AND SAGE STUFFING image

Number Of Ingredients 12

2 small loaves Corn bread
1/2 cup chopped shallots
6 celery ribs
1 cup chopped leeks, white and light green parts, rinsed well to remove all the dirt (after cutting, leeks are pretty grubby deep inside)
1/2 stick unsalted butter
1 pound pork sausage
1 cup peeled, chopped apple
2 tbs. packed fresh flat-leafed parsley leaves
2 tbs. chopped sage
1 cups chicken broth
1 cup apple cider
Salt and pepper to taste

Steps:

Preheat oven to 325° F. Cut corn bread into 1/2-inch cubes and bake on trays in middle of oven until just dry, about 20 minutes. Melt butter and cook the leeks, shallot and celery and apple. Add the sausage and cook until sausage is cooked through. Mix the corn bread cubes with the apples/onion/leek/sausage/celery mixture, parsley and sage, broth, cider, and salt and pepper to taste and toss together. Cool stuffing completely. You can make this a day ahead, cover and chill. Bring stuffing back to room temperature if you are going to stuff it! Or before baking it. In a shallow baking dish bake stuffing in preheated 325° F. oven 50 minutes, uncovering for the last 15 minutes for a crispy top.