10 mins
Cook time 2 hours Total time 2 hours 10 mins Author: Susan and Nana Recipe type: Holiday Side Dish Serves: 10 servings Ingredients 1 loaf high quality soft Italian bread, cut into ¾” dice 8 tablespoons (1 stick) butter ¾ pound Italian Mild sausage, removed from casing ¾ pound Smoked Andouille sausage, removed from casing 1 large yellow onion, finely chopped (about 2 cups) 4 large celery stalks, finely chopped (about 2 cups) 4 cloves garlic, minced ¼ cup fresh sage leaves, minced 1 tablespoon fresh rosemary leaves, minced 1 tablespoon fresh thyme, minced 1 teaspoon poultry seasoning 1 teaspoon kosher salt ½ teaspoon pepper 4 cups low-sodium chicken broth - divided 1 tablespoon orange zest ¼ cup juice from one orange 3 whole eggs ¼ cup fresh Italian parsley leaves, minced 1 package (10 oz.) Stuffing Mix with Cranberries ¼ cup dried cranberries Additional minced parsley for the top, if desired Instructions Preheat oven to 275° F. Spread the Italian loaf of bread evenly on a rimmed baking sheet. Bake for 45 minutes, stirring the bread cubes several times during baking. In a large Dutch oven, melt the butter over medium high heat until foaming, but do not allow the butter to brown, about 2 minutes Add the sausages and cook until just a few bits of pink remain, about 8 minutes, breaking it up into fine pieces while cooking. Add the onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt and pepper. Stir frequently until vegetables are softened, about 7 minutes Remove from heat and add 2 cups of chicken stock, orange zest and orange juice. Whisk remaining chicken stock, eggs and parsley in medium bowl until combined. Stirring constantly, slowly add the sausage mixture into the egg mixture. Gently fold in the Italian bread cubes, Stuffing mix, and dried cranberries until evenly mixed. Transfer the stuffing to a buttered 9x13” baking dish and cover tightly with aluminum foil. Bake for about 45 minutes or until an instant read thermometer reads 150°F. Remove foil and continue baking until crispy golden brown on top, about 10 minutes more. Remove from oven and let cool for 5 minutes Sprinkle with additional parsley if desired. 3.4.3177
Cranberryand Apple Stuffing. How wet you like your stuffing, how dry the breadcrumbs were to begin with, and weather conditions will determine how much broth you will use
AndouilleSausageand White Bean Soup. The only thing on which the various versions can concur is that the creamy, nutty taste of white beans and their broth is a perfect marriage with the earthy taste of leafy greens and the lusciously fatty, zingy taste of Cajun style pork sausages
Add the sausage, onion, sage, thyme, pepper, and salt. For this recipe I used fresh pork apple sausage links that I purchased from a PA Dutch Market, but you may use any type of fresh sausage that you prefer
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Recently inspired by Matt over at Real Food By Dad, who posts all sorts of fantastic waffle creations, I decided to re-create my cranberryand pecan stuffing into a waffle and top it with sliced turkey, a scoop of mashed potatoes and gravy
Well, if you know the difference between “dressing” and “stuffing”, you’d probably notice I should have called this recipe SausageCranberry Pecan Dressing, rather than SausageCranberry Pecan Stuffing
The stuffing for the peppers was made with sauteed onions, zucchini and the Chicken sausage. Seasonings were salt, pepper, crushed red pepper and oregano
Coarsely mash remaining polenta with a potato masher and add to sausage mixture. Bring 6 cups water with salt to a boil in a 4-quart heavy pot, then add polenta in a stream, stirring with a long-handled spoon, and simmer, stirring constantly, 5 minutes (polenta will be very thick). Add 3 tablespoons butter and stir until butter is incorporated. Spread polenta in buttered pan and chill, uncovered, until firm, about 15 minutes. While polenta is chilling, cook sausage in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, breaking up lumps, until no longer pink, about 3 minutes, then transfer with a slotted spoon to a large bowl. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, about 3 minutes. add garlic and cook, stirring, until fragrant, about 30 seconds. Add remaining 1/2 cup water and stir up brown bits from bottom of skillet, then add onion mixture and chicken broth to sausage. Invert polenta onto a large cutting board, then cut half of it into 1/2-inch cubes (reserve remainder) and toss with butter mixture in a medium bowl. Return polenta cubes to baking pan, spreading evenly, and broil 3 to 4 inches from heat until golden brown in patches, 8 to 12 minutes. Put oven rack in upper third of oven and preheat oven to 450°F. Add broiled polenta cubes, 1/2 cup cheese, parsley, and pepper to taste, and toss until combined well. Sprinkle top of stuffing with remaining 1/2 cup cheese and bake, covered tightly with a sheet of buttered foil (buttered side down), until heated through, about 20 minutes. Remove foil and bake until top is lightly browned, 10 to 15 minutes more. 1 pound sweet Italian sausage, casings discarded
One of the things that I made to serve with the turkey was a sausageand herb stuffing. If I was just making turkey for my family, I probably would have thrown together a salad and cooked up a quick vegetable and called it a meal
Add the sausageand cook until the sausage begins to brown. Coat a large sauté pan with olive oil, add the onions and celery and saute over to medium heat
Plump breasts are stuffed with cranberries and goat cheese with cream and seasoned with savory sage. Fried in butter until golden, adding a butter-cream frosting and wine just before serving
Mix salt, pepper, smoked paprika and flour in a small bowl. Add chicken pieces and brown on all sides. Remove chicken from pan and if needed add more olive oil
Stir gently and place the cubes of butter on top of the stuffing. Add in the cornbread cubes, sweet potatoes, apples, cranberries, onion, pecans and dried herbs
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