Best Prune And Sausage Stuffing Recipes

APPLE, PRUNE AND SAUSAGE STUFFING

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.

PRUNE AND SAUSAGE STUFFING

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, APPLE, AND PRUNE STUFFING

Steps:

• In a ceramic or glass bowl let 6 ounces pitted pruned, chopped coarse, macerate in ½ cup Madeira for 2 hours. In a stainless steel or enameled skillet cook 2 cups chopped onion in 1 ½ sticks (3/4 cup) unsalted butter over moderate heat for 5 minutes, or until it is softened. Add 2 cups each of chopped celery and peeled, cored, and chopped tart apple, cook the mixture for 5 minutes, or until the celery is softened slightly, and transfer it with a slotted spoon to a large bowl. In the fat remaining in the skillet cook 1 ½ pounds sausage meat, breaking it up with a fork, and the reserved turkey liver, minced, stirring occasionally, for 5 minutes, or until the mixture is lightly colored, and transfer the mixture to the bowl. Cut enough day-old French or Italian bread into ½ inch cubes to measure 5 cups, spread it in a jelly-roll pan and toast it in a preheated moderately slow oven (325 F) for 20 to 30 minutes, or until it is crisp and slightly golden. Transfer the bread to the bowl, add the prune mixture, 1/3 cup chopped fresh parsley leaves, 2 tablespoons minced fresh sage or 2 teaspoons dried, 1 tablespoon minced fresh thyme or 1 teaspoon dried, ¼ teaspoon ground allspice, and freshly grated nutmeg, slat, and pepper to taste, and toss the stuffing well. Let the stuffing cool.