Does Anyone Have a Stuffing Recipe that includes sausage and walnuts for Thanksgiving, Detail Please?!
Answers:
Fruit and Nuts Cornbread Sausage Stuffing
Ingredients:
2 tablespoons unsalted butter
2 medium onions, finely chopped
1 cup dried apricots, diced
2 cups celery, chopped
1 pound sausage, crumbled
3 cups cornbread, crumbled
4 teaspoons fresh thyme, chopped
1/2 cup parsley, chopped
1/4 teaspoon pepper
1/2 cup organic chicken broth
1 cup walnuts, chopped and lightly toasted
Instructions:
Place 1 tablespoon of the butter in a large saucepan over medium heat!. Add the onions!. Cook the onions in the butter 5 minutes or until tender!.
Place the apricots and the celery into the pan!. Continue cooking 8 minutes or until the celery is fork tender!.
Remove from the pan and place in a mixing bowl!. Add the remaining butter into the saucepan and allow melting!. Add the sausage!. Cook 8 minutes or until the sausage is browned!. Place the sausage into the apricot mixture!.
Place the cornbread into the mixture!. Sprinkle in the thyme, parsley and pepper!. Pour in the chicken broth and stir until the cornbread is completely moistened!. Fold in the nuts!.
Heat the oven temperature to 350 degrees!. Spray a baking dish with a non stick cooking spray!. Spread the mixture into the baking dish evenly!. Cover the baking dish tightly with aluminum foil!. Bake 35 minutes or until heated through!.
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Ingredients:
2 tablespoons unsalted butter
2 medium onions, finely chopped
1 cup dried apricots, diced
2 cups celery, chopped
1 pound sausage, crumbled
3 cups cornbread, crumbled
4 teaspoons fresh thyme, chopped
1/2 cup parsley, chopped
1/4 teaspoon pepper
1/2 cup organic chicken broth
1 cup walnuts, chopped and lightly toasted
Instructions:
Place 1 tablespoon of the butter in a large saucepan over medium heat!. Add the onions!. Cook the onions in the butter 5 minutes or until tender!.
Place the apricots and the celery into the pan!. Continue cooking 8 minutes or until the celery is fork tender!.
Remove from the pan and place in a mixing bowl!. Add the remaining butter into the saucepan and allow melting!. Add the sausage!. Cook 8 minutes or until the sausage is browned!. Place the sausage into the apricot mixture!.
Place the cornbread into the mixture!. Sprinkle in the thyme, parsley and pepper!. Pour in the chicken broth and stir until the cornbread is completely moistened!. Fold in the nuts!.
Heat the oven temperature to 350 degrees!. Spray a baking dish with a non stick cooking spray!. Spread the mixture into the baking dish evenly!. Cover the baking dish tightly with aluminum foil!. Bake 35 minutes or until heated through!.
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Here's an amazing recipe with Italian sausage!. You could easily throw walnuts into it (I'd toast them first, though)!.
new england sausage, apple and dried cranberry stuffing
Servings: 14 Servings (About 18 cups)!.
14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth
Preparation
Preheat oven to 350°F!. Divide bread cubes between 2 large baking sheets!. Bake until slightly dry, about 15 minutes!. Cool completely!.
Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes!. Using slotted spoon, transfer sausage to large bowl!. Pour off any drippings from skillet!. Melt butter in same skillet over medium-high heat!. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes!. Mix in dried cranberries and rosemary!. Add mixture to sausage, then mix in bread and parsley!. Season stuffing to taste with salt and pepper!. (Can be prepared 1 day ahead!. Cover and refrigerate!.) Mix eggs into stuffing!.
To bake stuffing in turkey: Fill main turkey cavity with stuffing!. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing)!. Spoon remaining stuffing into buttered baking dish!. Cover with buttered aluminum foil!. Bake stuffing in dish alongside turkey until heated through, about 45 minutes!. Uncover stuffing and bake until top is golden brown, about 15 minutes!.
To bake all stuffing in pan: Preheat oven to 350°F!. Butter 15x10x2-inch baking dish!. Mix 1 1/3 cups broth into stuffing!. Transfer to prepared dish!. Cover with buttered foil and bake until heated through, about 45 minutes!. Uncover and bake until top is golden brown, about 15 minutes!.
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new england sausage, apple and dried cranberry stuffing
Servings: 14 Servings (About 18 cups)!.
14 ounces white bread, cut into 3/4-inch cubes (about 12 cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only; about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth
Preparation
Preheat oven to 350°F!. Divide bread cubes between 2 large baking sheets!. Bake until slightly dry, about 15 minutes!. Cool completely!.
Sauté sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes!. Using slotted spoon, transfer sausage to large bowl!. Pour off any drippings from skillet!. Melt butter in same skillet over medium-high heat!. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes!. Mix in dried cranberries and rosemary!. Add mixture to sausage, then mix in bread and parsley!. Season stuffing to taste with salt and pepper!. (Can be prepared 1 day ahead!. Cover and refrigerate!.) Mix eggs into stuffing!.
To bake stuffing in turkey: Fill main turkey cavity with stuffing!. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing)!. Spoon remaining stuffing into buttered baking dish!. Cover with buttered aluminum foil!. Bake stuffing in dish alongside turkey until heated through, about 45 minutes!. Uncover stuffing and bake until top is golden brown, about 15 minutes!.
To bake all stuffing in pan: Preheat oven to 350°F!. Butter 15x10x2-inch baking dish!. Mix 1 1/3 cups broth into stuffing!. Transfer to prepared dish!. Cover with buttered foil and bake until heated through, about 45 minutes!. Uncover and bake until top is golden brown, about 15 minutes!.
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Use Bell's stuffing mix!. Use chicken broth instead of water!. You can add other ingredients and it will come out great!. I'd precook the sausage in the butter required-I add onions and celery too- then mix well and bake in a separate dish!. Turkeys cook more thoroughly and quickly unstuffed!.I'd use about 1/2 to 3/4 cup sauage and 1/2 cup walnuts!.
btw-there's no need to saute the walnuts!.
Happy ThanksgivingWww@FoodAQ@Com
btw-there's no need to saute the walnuts!.
Happy ThanksgivingWww@FoodAQ@Com
I've made midwest sausage and dried cherry stuffing every year since I saw it air on Good Morning America!. I highly recommend it! It was the winner for a national stuffing contest!.
http://www!.wchstv!.com/gmarecipes/midwest!.!.!.Www@FoodAQ@Com
http://www!.wchstv!.com/gmarecipes/midwest!.!.!.Www@FoodAQ@Com
http://www!.recipezaar!.com/Sage-Sausage-A!.!.!.
Have a nice Thanksgiving!. This one sounds yumba!Www@FoodAQ@Com
Have a nice Thanksgiving!. This one sounds yumba!Www@FoodAQ@Com