Best Sausage And Apple Dressing Recipes

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SAGE, SAUSAGE AND APPLE DRESSING



Sage, Sausage and Apple Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 11

One 16-ounce bag stuffing cubes
6 tablespoons unsalted butter, plus more for greasing the pan and topping
1 pound fresh sage sausage, casings removed
1 medium onion, chopped
2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped
1 to 2 ribs celery with leaves, chopped
Kosher salt
3 cups chicken broth, homemade or low-sodium canned
1/4 cup chopped fresh flat-leaf parsley
1/2 cup walnut pieces, toasted (see Cook's Note)
2 large eggs, beaten

Steps:

  • Preheat the oven to 325 degrees F.
  • Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
  • Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

SAUSAGE, APPLE, AND CRANBERRY DRESSING



Sausage, Apple, and Cranberry Dressing image

This is an very flavorful recipe that works great for any special occasion, especially Thanksgiving.

Provided by Alan Dorchak

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h

Yield 20

Number Of Ingredients 16

10 cups cubed, day-old sourdough bread
1 ½ pounds bulk pork sausage
2 tablespoons butter
2 cups diced onion
2 cups diced celery
sea salt and pepper to taste
2 Golden Delicious apples - peeled, cored and diced
1 ½ cups dried cranberries
1 cup toasted walnuts, chopped
¼ cup chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 cup chopped fresh parsley
2 eggs
2 cups chicken stock
½ cup melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
  • Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
  • Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 32.3 g, Cholesterol 53.4 mg, Fat 18.3 g, Fiber 2.5 g, Protein 10.8 g, SaturatedFat 6.9 g, Sodium 675.8 mg, Sugar 9.3 g

SAGE SAUSAGE, APPLE AND CRAISIN DRESSING



Sage Sausage, Apple and Craisin Dressing image

This is a recipe I use every year for our Thanksgiving and Christmas dinners. I usually double this recipe for the amount of people we have over. It is wonderful as left-overs, also. The nice thing about this is that it can be prepped the day before, so on the day your cooking, you just pop it into the oven (less dirty dishes and more free time that morning). I hope you enjoy this recipe as much as our family does.

Provided by rosie316

Categories     Pork

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb jimmy dean sage sausage (in the tube)
16 ounces plain stuffing cubes (not crumbs)
6 tablespoons butter, divided (plus more for greasing dish and for topping)
1 medium onion, chopped
1 -2 granny smith apple, cored, peeled and diced small (depending on size)
1 stalk celery, diced small (including leafy end)
1 teaspoon kosher salt
3 cups chicken broth (I use Swanson)
1/4 cup flat leaf parsley, chopped
1/2 cup craisins
1 egg, beaten

Steps:

  • Pre-heat oven to 325*F. Butter a 3 quart casserole dish. Place stuffing cubes in a large bowl.
  • Melt 2 tablespoons of butter in a large, deep skillet over medium-high heat and add sage sausage (breaking up with a wooden spoon). Cook until almost all the pink is gone, but not so much that it gets dry (about 5 minutes). Pour cooked sausage AND all the drippings over the top of the stuffing cubes (Do Not mix in yet).
  • Melt the remaining 4 tablespoons of butter in the same pan and add onion, apple, celery and the salt. Cook (stirring often) until veggies start to soften (about 5 minutes). Add the chicken broth and parsley to the pan and bring to just boiling.
  • Once boiling, pour broth and veggie mixture over the stuffing cubes and sausage.Gently toss everything until evenly moistened (if it seems that it needs more moisture, add 1 tablespoon of water). Now add in Craisins and the beaten egg. Mix well.
  • "Loosely" pack the dressing into the prepared casserole dish. (At this point you can "tightly" cover the dish with plastic wrap and refrigerate it over night to bake the next day, just remove the wrap, gently stir in about 1 tablespoon of water, "lightly "pack again and let it rest on the counter about a 1/2 hour before placing in the oven).
  • Bake the dressing, UNCOVERED, until the top starts forming a crust (about 40 minutes). While it's baking, melt an additional 2 tablespoons of butter (unless you prefer to use 2 tablespoons turkey drippings). Once the 40 minutes are up, drizzle the butter (or turkey drippings) over the top of the dressing and return to the oven for an additional 20 minutes. Serve warm.
  • (If your turkey is already roasting at the same temperature, you could add the dressing during the last hour. If your oven temp is different, you may need to adjust baking time). Enjoy!

APPLE, BUTTERNUT AND SAUSAGE DRESSING



Apple, Butternut and Sausage Dressing image

I'd heard about using squash in dressing, so I combined four things I love into one dish: apples, butternut squash, bacon and maple sausage! Now, it's one of the most requested dishes during the holidays. -Brenda Crouch, Ansley, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 2 pans (10 servings each).

Number Of Ingredients 24

1 medium butternut squash (about 3 pounds), peeled and cubed
3 medium tart apples, peeled and cubed
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon pepper
6 thick-sliced bacon strips, chopped
1 pound maple pork sausage
4 celery ribs, chopped
2 medium onions, chopped
2 medium carrots, shredded
6 cups seasoned stuffing cubes, divided
2 cups crushed multigrain Club Crackers (2-1/2x1 inch) (about 40 crackers)
1 can (12 ounces) evaporated milk
1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
6 large eggs, lightly beaten
1 cup cooked long grain rice
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon celery salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 cup butter, cubed

Steps:

  • Preheat oven to 425°. Place squash and apples on a rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, about 25 minutes. Reduce oven setting to 375°., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add sausage, celery, onions and carrots to pan; cook over medium-high heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain., Transfer to a large bowl. Add 5 cups stuffing cubes, crackers, evaporated milk, soup, eggs, rice, sour cream, seasonings and reserved squash mixture and bacon; toss. Transfer to 2 greased 13x9-in. baking dishes. Lightly crush remaining 1 cup stuffing cubes. Sprinkle over tops; dot with butter. , Bake, covered, for 30 minutes. Uncover and bake until bubbly and lightly browned, 15-20 minutes longer.

Nutrition Facts : Calories 401 calories, Fat 26g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

SAUSAGE, APPLE, AND CHESTNUT DRESSING



SAUSAGE, APPLE, AND CHESTNUT DRESSING image

Categories     Nut     Side     Bake     Thanksgiving     Stuffing/Dressing

Yield 10 - 12 people

Number Of Ingredients 16

2 Tbs. unsalted butter
2 yellow onions, diced
5 celery stalks, diced
3 garlic cloves, minced
Salt and freshly ground pepper, to taste
1 /4 cup chopped fresh flat-leaf parsley
2 sweet apples, such as Pink Lady
or Golden Delicious, peeled and
cut into 1/2-inch cubes
1 /4 cup dry white wine
1 1/4 lb. fresh pork sausage, casings removed
1lb. La Brea Bakery classic blend
stuffing*
1 cup prepared chestnuts, halved*
4 cups chicken stock, warmed
Chopped fresh sage for garnish

Steps:

  • Preheat an oven to 375°F. Butter a large baking dish. In a deep sauté pan over medium heat, melt the butter. Add the onions, celery, garlic, salt and pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the parsley, apples and wine and cook, stirring occasionally, until the apples are slightly softened and the wine has reduced, about 7 minutes. Transfer the onion-apple mixture to a large bowl. In the same pan over medium-high heat, cook the sausage, stirring and crumbling with a wooden spoon, until lightly browned and cooked through, about 7 minutes. Add the sausage to the bowl with the onion-apple mixture. Add the stuffing mix and chestnuts and stir to combine. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season with salt and pepper. Transfer the dressing to the prepared baking dish, cover with aluminum foil and bake for 30 minutes. Remove the foil and bake until the top is nicely browned and crisp, about 30 minutes more. Let the dressing stand for 5 minutes, then sprinkle with sage and serve.

SAUSAGE AND APPLE DRESSING



Sausage and Apple Dressing image

Provided by Pierre Franey

Categories     side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 pound best-quality sausage meat
1/2 cup finely chopped onion
2 cups diced apple
1/2 cup diced celery
1 teaspoon finely chopped garlic
1 tablespoon chopped fresh sage, or 2 teaspoons dried
Salt and freshly ground pepper to taste
2 cups coarse fresh bread crumbs
1/2 cup fresh or canned chicken broth
1 egg, beaten
1/4 cup chopped parsley
1 tablespoon butter

Steps:

  • Heat a nonstick skillet and add the sausage meat, stirring with a wooden spatula to break it up. Cook until lightly browned. Add the onion, apple, celery, garlic, sage, salt and pepper. Cook until vegetables are wilted, about 5 minutes.
  • Transfer the mixture to a mixing bowl. Add the bread crumbs, broth, egg, parsley, salt and pepper. Blend well, checking the seasonings.
  • Butter a baking dish and put the dressing in it. Bake, uncovered, for 30 minutes in the oven with the turkey. Serve with the turkey.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 0 grams

SAGE, SAUSAGE AND APPLE DRESSING



Sage, Sausage and Apple Dressing image

Categories     Apple     Dinner     Sausage     Low/No Sugar     Bake     Fall     Kid-Friendly     Thanksgiving     Side     Stuffing/Dressing     Bread

Number Of Ingredients 11

16 ounces Stuffing Cubes
6 tablespoons Unsalted butter
1 pound Fresh sage sausage, casing removed
1 Medium onion
2 Cooking apples
1.5 stalks Chopped celery, with leaves
.5 teaspoons Kosher salt
3 cups Low-sodium chicken broth
.25 cups Chopped flat-leaf parsley
.5 cups Toasted walnut pieces
2 Eggs, beaten

Steps:

  • Preheat oven to 325 degrees F.
  • Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes.
  • Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and salt.
  • Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
  • Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs.
  • Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes.
  • Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more. Set immediately or warm.

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