Sausage Relleno with Apples Recipe

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  • 3 3/4 white bread, cubed
  • 1 1/2 whole-wheat bread, cubed
  • 1 ground turkey sausage
  • 1 onion, chopped
  • 3/4 celery, chopped
  • 2 1/2 dried sage
  • 1 1/2 dried rosemary
  • 1/2 dried thyme
  • 1 Golden Delicious apple, cored and chopped
  • 3/4 dried cranberries
  • 1/3 parsley, minced
  • 1 cooked turkey liver, chopped finely
  • 3/4 turkey stock
  • 4 unsalted butter, melted


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.

Nutritional Facts


Calories Per Serving2659

Folate equivalent (total)341µg85%

  • 1 tablespoon olive oil
  • 1 ½ cups peeled and grated Granny Smith apple
  • ⅔ cup grated onion
  • 1 pound ground goose breast
  • 1 cup fresh bread crumbs
  • 2 egg whites
  • 1 tablespoon dried parsley
  • 2 teaspoons poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon dried sage
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper flakes

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

Apple Walnut Sausage Stuffing

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.


  • 10 cups (1-inch) bread cubes*
  • 1 tablespoon olive oil
  • 1 pound mild ground pork sausage
  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups sliced celery
  • 2 Braeburn apples, chopped
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 cup toasted walnuts
  • 1/2 cup finely chopped fresh parsley
  • Kosher salt and freshly ground black pepper, to taste
  • 2 1/2 cups chicken stock


  1. Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes set aside.
  3. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks set aside.
  4. Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in apples, sage and thyme until fragrant, about 1 minute.
  5. In a large bowl, combine bread, sausage, apple mixture, walnuts and parsley season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined.*
  6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 45 minutes.
  7. Serve immediately.


*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.


Step 1

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.

Step 2

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.

Step 3

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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Chile Relleno Sausage Casserole

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…


Recipe: Savory Baked Apples with Sausage Stuffing

"Sunday Morning" broadcast associate Charis Satchell offers a tempting holiday dish:

Savory Baked Apples with Sausage Stuffing

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:

This Sausage and Apple Stuffing Recipe Is So Classic and So Good

“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

Sausage and Apple Stuffing


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.

Roasted Chicken Sausage with Potatoes and Apples

This quick roasted sheet pan dinner is made with smoked chicken sausage, apples and baby potatoes tossed with olive oil, shallots, thyme and honey.


  • 4 links smoked chicken (or turkey) sausage, cut into 1-inch pieces (see notes)
  • 3/4 lb potatoes baby potatoes, halved or quartered (depending on size)
  • 2 large Granny Smith apples, peeled, cored and cut into 1-inch pieces
  • 3 tablespoons olive oil, divided
  • 1 medium shallot, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon honey
  • Salt and freshly ground black pepper


  1. Preheat the oven to 400°F and coat a large sheet pan with nonstick spray.
  2. Combine the potatoes with 2 tablespoons of the olive oil, season with salt and pepper and arrange them on the prepared baking pan. Roast for 10 minutes.
  3. While the potatoes roast, combine the remaining tablespoon of olive oil, shallots, thyme and honey in a large bowl. Add the apples and sausage, season with a bit of freshly ground black pepper and combine thoroughly.
  4. Remove the potatoes from the oven, add the sausage and apples and toss to combine. Roast for an additional 15 minutes, or until the potatoes and apples are tender and the sausage is heated through.


Recipe Notes:

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.

Nutrition Information:

Note: Nutrition information is estimated and may vary from your actual results.

Make Ahead Instructions:

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.


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