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Preheat the oven to 350 degrees
Spread the white and whole-wheat bread cubes in a single layer on a large baking sheet. Place in the oven and bake for 5-7 minutes, or until evenly toasted. Transfer the toasted bread cubes to a large bowl.
In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned, about 5-7 minutes. Add the celery, sage, rosemary, and thyme and cook for 2 minutes, stirring to blend flavors.
Pour the sausage mixture over the bread. Mix in the apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly.
Calories Per Serving2659
Folate equivalent (total)341µg85%
Heat oil in a skillet over medium heat. Cook apple and onion in the hot oil until soft, 10 to 15 minutes. Remove from heat and place into a mixing bowl. Let cool completely, 10 to 15 minutes.
Combine cooled apple mixture, goose, bread crumbs, egg whites, parsley, poultry seasoning, salt, sage, black pepper, and red pepper flakes in the mixing bowl, stirring until evenly combined.
Form sausage mixture into patties.
Heat a large skillet over medium-high heat. Cook sausage patties in the hot skillet until browned and no longer pink, 5 to 7 minutes.
Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add celery and onion cook and stir 5 minutes or until softened. Add sausage cook and stir until browned. Stir in apples, cranberries, parsley, rosemary and thyme
Place bread cubes in large bowl. Add vegetable mixture, stock and apple cider toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish. Cover with foil
Bake 15 minutes. Remove foil bake additional 20 minutes or until heated through and top is lightly browned
Yield: 8 servings
prep time: 15 minutes
cook time: 1 hour 5 minutes
total time: 1 hour 20 minutes
Make your stuffing ahead of time! It’s easy, quick, and flavorful with crumbled sausage, fresh herbs, and apples! SO GOOD.
*A mixture of breads such as sourdough, multigrain, whole wheat or pumpernickel can be used, if desired. Or you can simply use 1 (16-ounce) loaf of your choice.
Heat oil in a large cast-iron or other heavy skillet over medium-high heat. Add apples, cut side down, and cook, turning occasionally, until golden brown, 5–8 minutes.
Prick sausages with a fork, add to skillet with apples, and cook, turning occasionally, until browned, 10–12 minutes. Add wine and vinegar to skillet. Bring to a boil, reduce heat, and simmer until thickened (liquid should coat a spoon), about 4 minutes. Add watercress and toss to coat season with salt and pepper.
Serve with pan juices spooned over.
How would you rate Pan-Seared Sausage with Lady Apples and Watercress?
Solid starting recipe, added some coarse mustard and chicken stock to the sauce and finished with a tablespoon of butter to make it a little less one note.
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Every Friday night, I go to bed just hoping that I get to sleep in the next morning. Whether it’s 15 or 30 minutes, I would take anything on the weekends. However, it never fails that one of the kids wakes up scared, needs to go potty, or baby is hungry I never get that extra time that I think I need.
This weekend the kids were waking up left and right, needing different things. So I looked forward to naps this weekend, but with different schedules, my nap times also got put on the back burner.
7 o’clock rolls around, and I roll out of bed. Baggy-eyed and I make it to the coffee machine to help get me going. After trying to keep my eyes open for the next few minutes, I can’t help but think about breakfast. Kids begging for pancakes, pop tarts, toast, or donuts, but I want something more comforting. Like I’ve said before, I absolutely love a good breakfast casserole and this Chile Relleno Sausage Casserole did the trick this weekend.
You can even prep the night before so you have less prep time in the morning and you can get right to the baking portion of it. This casserole is a family favorite and is usually seen around the holidays when people gather for brunch. With the help of coffee and this Chile Relleno Sausage Casserole, I was able to push my tiredness aside for the time being. Until next weekend…
"Sunday Morning" broadcast associate Charis Satchell offers a tempting holiday dish:
Recipe by Charis Satchell
1 Tablespoon oil or butter
1 celery stalk, diced
1/4 cup finely diced onion
1/2 package sausage
1 box stuffing mix
1 1/4 cup Swanson's Unsalted Chicken Broth (or the same amount of water called for on the instructions for the stuffing)
6-12 apples such as Granny Smith, Golden Delicious and Red Delicious
1. Heat the oil in a medium or large skillet over medium heat. Add the onion and the celery and cook until softened, about 2-3 minutes.
2. Add the sausage to the skillet and cook thoroughly making sure to break it up into crumbles. Remove from heat.
3. In a large bowl, stir together stuffing mix and sausage mixture. Add Swanson's chicken broth in the same amount as water is called for on the stuffing mix instructions.
4. Stir the mixture together so that the stuffing is soft and moist. Feel free to add a little more broth if needed. Set the mix aside.
5. Prepare the apples: Slice the very top of the apples off.
6. Use a spoon or a melon baller to carefully scoop out the entire core of the apple.
7. Repeat this for every apple.
8. Spoon stuffing in to the apples and place in a high-sided baking dish.
To watch Savory Baked Apples with Sausage Stuffing being prepared click on the video player below:
“To get the best flavors for your holiday feast, use fresh, local ingredients. Hudson Valley apples are in my stuffing and, to keep the turkey moist and succulent, I brine the turkey in local apple cider,” says Chef Dwayne LiPuma, CIA graduate and assistant professor of Culinary Arts, teaching at American Bounty Restaurant. “As a chef, there is no greater reward than to gather around a table with family and friends and enjoy really good food.”
Photo by Andre Baranowski
½ cup chopped walnuts
6 cups cubed white bread
½ lb hot or mild sausage, casings removed
6 tablespoons butter
½ cup finely diced celery
½ cup finely diced onion
1 cup peeled, cored, and diced raw apples
Chicken broth as needed
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
Toast walnuts in a dry sauté pan or skillet over medium-high heat until a rich aroma is apparent. Transfer to a plate to cool, then roughly chop.
Preheat oven to 300°F. Place bread cubes on baking sheets and toast lightly, 10 to 12 minutes, until slightly dry but not browned. Transfer bread cubes to a large mixing bowl.
In a skillet over medium heat, sauté the sausage, breaking it into crumbles, until cooked through, 5 to 6 minutes. Remove sausage from the pan, and drain thoroughly on paper towels to remove excess fat.
Return the skillet to medium heat, and melt the butter. Add the celery and onion, and sauté, stirring frequently, until tender.
Add sausage, vegetable mixture, apples, and walnuts to the bread cubes, and toss to combine. If the stuffing needs additional moisture, add chicken broth, until it’s moist enough to hold together when lightly pressed, but not so wet that it packs tightly. Season with parsley, salt, and pepper to taste.
Increase oven temperature to 350°F. Bake the stuffing in a buttered shallow baking dish, covered with foil, for about 45 minutes.
This quick roasted sheet pan dinner is made with smoked chicken sausage, apples and baby potatoes tossed with olive oil, shallots, thyme and honey.
Although just about any type of mild chicken sausage will work for this recipe, we recommend using something with a sweet-savory flavor profile like Aidell's Chicken and Apple Sausage or al fresco Sweet Apple Chicken Sausage. Both brands are all-natural and readily available in many supermarkets.
Note: Nutrition information is estimated and may vary from your actual results.
This recipe can easily be made ahead the night before and store in the refrigerator. Simply follow all instructions and compile the entire recipe. Instead of baking, cover the dish with plastic wrap, overnight, and bake it in the morning as directed. This is a great way to prepare for a hassle-free morning.
If you’re looking for other amazing breakfast recipes, here are some others we love:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.