Thanksgiving Stuffing with Sausage and Apples Recipe

This classic apple and sausage stuffing recipe is a crowdpleasing

Remove from heat and add to the celery & onion mixture. Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine. Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier.

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How to make stuffing. Pan fry the onions in the butter until slightly soft. Add the butter and onions to the rest of ingredients and mix well (you may need to use clean hands for this job!) Spoon the mixture into a shallow dish. Bake for 45 minutes in a preheated oven on 180C until cooked through.

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Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter. Place the stuffing cubes in a large mixing bowl. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft.

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In a large bowl whisk the eggs and then stir in the cubes of bread making sure to coat evenly. Pour the cooled apricot mixture and sage into the eggy bread and stir. Season to taste. Spoon everything into a large greased baking dish. Cover with foil and transfer to the oven. Bake for 30 minutes.

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Immediately pour the juice over the dried fruit. Let stand for at least 2 hours, but overnight or a day or two in advance is fine. Drain the dried fruit, reserving both the fruit and the soaking.

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Step 2. Add the sausage meat, dried apricots, orange zest, parsley, egg, breadcrumbs, chestnuts and some seasoning and mix to combine (using your hands is easiest). Set aside half the stuffing for.

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Step 2. Melt butter in heavy large Dutch oven over medium heat. Add onions, celery and bell pepper and sauté until vegetables are tender but not brown, about 15 minutes. Mix in almonds, poultry.

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Preheat the oven to 180°C (160 fan/ 350 F/ Gas 4) and butter a 1 litre baking dish. One: Melt the butter in a small frying pan and gently cook the chopped onion for 5 minutes until soft. Two: Place all of the ingredients for the stuffing in a large bowl and mix together with a wooden spoon.

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1. If you like you can make the stuffing beforehand. It can be frozen a couple of weeks ahead of use. 2. To make the stuffing, bring the apricots to the boil in the brandy and a splash of water then leave to soak until softened. Drain off liquid and dice apricots. 5 1/3 oz of dried apricots. 3 tbsp of brandy.

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1 ¼ cups coarsely chopped dried apricots. ¼ cup chopped fresh parsley. 1 tablespoon chopped fresh sage. ¾ teaspoon salt, divided. ¾ teaspoon freshly ground black pepper, divided. 1 (14-ounce) package country-style stuffing mix (such as Pepperidge Farm) 3 ¼ cups hot Roasted Turkey Stock. Cooking spray.

Thanksgiving Stuffing with Sausage and Apples Recipe

STEP 1. Heat oven to 350°F. STEP 2. Brown sausage in 10-inch skillet over medium heat; drain off fat. STEP 3. Combine browned sausage and all remaining ingredients except turkey breast and 3 tablespoons butter in bowl. Gently loosen skin from turkey in neck area to make large area to stuff.

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Prepare the Stuffing: In a medium saucepan, melt butter over medium high heat. Sautee the diced onion, fennel, sage and thyme until the vegetables soften. (apx 5min) Add sausage. Crumble sausage with spatula and brown completely. (apx 5 min) Season with salt, pepper and red pepper flakes. Add white wine and use the spatula to quickly scrape and.

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Add chopped apples (set some chopped apples aside for later - to put on top of the stuffing) and cook on medium heat, stirring, for about 2 more minutes. Remove from heat. Add 1 cup of chicken broth to the skillet and stir (this warms up the broth). Transfer the skillet contents onto a large heatproof mixing bowl.

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Preheat the oven to 350°F. Butter a 2-quart casserole pan or 9" x 13" pan. Place the bread cubes into a large bowl, and set aside. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the sausage meat, breaking it up with a spoon until it's completely cooked through, about 8 to 10 minutes. Transfer the cooked sausage to.

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Method. Peel and roughly chop the onions, wash the sage leaves in warm water. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10.

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Directions. Preheat the oven to 350°. Spread the pine nuts and walnuts in a pie plate and bake for about 3 minutes, until lightly toasted. Coarsely chop the walnuts. In a small saucepan, bring.