ANSWERS: 5
  • Apple and Sausage Stuffing 2 tablespoons vegetable oil 1 pound spicy pork bulk sausage 1 cup diced celery 1 cup diced onion 1 cup diced peeled cored apple 2 garlic cloves, minced 1 tablespoon chopped fresh parsley 2 teaspoons minced fresh sage 1 bay leaf 8 cups 1-inch cubes French bread with crusts (from 1-pound loaf) 1 cup whole milk 1 cup low-salt chicken broth 2 tablespoons (1/4 stick) butter, melted 3 large eggs, beaten to blend Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.) Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.
  • New England Sausage Stuffing with Maple Corn Bread 1 pound breakfast-style bulk sausage 1/2 cup (1 stick) unsalted butter 1 3/4 pounds Granny Smith apples, peeled, cored, chopped 1 pound onions, chopped 4 large celery stalks, chopped 1 cup chopped celery leaves 9 cups coarsely crumbled day-old Maple Corn Bread 4 large eggs 2/3 cup frozen apple juice concentrate, thawed 1/3 cup canned low-salt chicken broth 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon crumbled dried sage leaves 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg preparation Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up finely with back of fork, about 10 minutes. Using slotted spoon, transfer sausage to very large bowl. Melt butter in same skillet over medium-high heat. Add apples, onions, and celery stalks; sauté until very tender, about 12 minutes. Add celery leaves and stir 30 seconds to wilt. Add mixture to bowl with sausage. Stir corn bread into sausage mixture. Whisk eggs and all remaining ingredients in medium bowl to blend. Mix into stuffing. To bake stuffing in turkey: Loosely fill neck and main cavities of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer. To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer. _________________________________ Maple Corn Bread 2 1/3 cups yellow cornmeal 1 cup all purpose flour 4 teaspoons baking powder 1 1/4 teaspoons salt 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces 1 1/3 cups buttermilk 4 large eggs 3/4 cup pure maple syrup Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overmix. leave those lumps alone).Pour into pan. Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. You can make this the day ahead and store it at room temp, not in the fridge.
  • And a spicier sausage stuffing without sage I love for a Mexican touch:-) Corn Bread and Sausage Stuffing 2 cups yellow cornmeal 2 cups all purpose flour 1/2 cup sugar 2 tablespoons baking powder 2 teaspoons salt 2 cups milk (do not use nonfat) 2/3 cup vegetable oil 2 large eggs 1 pound chorizo sausage, casings removed 2 1/4 cups chopped onions 2 red bell peppers, chopped 1 fresh Anaheim chili, chopped 1/4 cup chopped fresh cilantro 1 1/2 teaspoons dried oregano 2/3 cup (about) canned low-salt chicken broth Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl. Whisk milk, oil and eggs in medium bowl to blend. Add milk mixture to dry ingredients and stir just until blended. Transfer batter to prepared dish. Bake until tester inserted into center comes out clean, about 25 minutes. Cool. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Preheat oven to 375°F. Cut enough corn bread into 1/2-inch cubes to measure 12 cups (reserve remaining bread for another use). Transfer to baking sheet. Bake until bread cubes are dry but not hard, about 15 minutes. Transfer to large bowl. Maintain oven temperature. Butter 13x9x2-inch glass baking dish. Cook chorizo in heavy large skillet over medium-high heat until brown, crumbling with back of spoon, about 10 minutes. Reduce heat to medium-low. Add onions, red peppers and chili; sauté until tender, about 15 minutes. Stir chorizo mixture, cilantro and oregano into bread. Mix in enough broth to moisten. Spoon into prepared dish. Cover with buttered foil. (Can be made 1 day ahead. Cover; chill.) Bake until heated through, about 45 minutes if stuffing is at room temperature and 1 hour if chilled.
  • 1-1/2 cups cubed day old whole wheat bread 3-3/4 cups cubed day old white bread 1 lb. bulk turkey sausage 1 onion, chopped 3/4 cup chopped celery (including tops) 2 tsp. dried sage leaves 1 tsp. dried rosemary leaves, minced or crumbled 1/2 tsp. dried thyme leaves 1 Granny Smith apple, cored and chopped 1 cup dried cranberries 1/3 cup minced fresh parsley 3/4 cup turkey or chicken stock 1/4 cup butter, melted Preheat oven to 350 degree F. Spread bread cubes in a single layer on a large baking sheet. Bake at 350 degrees F for 5 to 7 minutes, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands. Spoon into turkey to loosely fill and roast bird according to turkey recipe directions. If any stuffing is left over, bake in a greased casserole at 350 degrees F for 30-45 minutes until lightly browned and crisp on top
  • The other ones are making me hungry... If you're still looking for something different, try checking out www.cooks.com There's all kinds of recipes, we use it all the time. Everything we've tried has been great.

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