Time 1h Yield 12 servings. Number Of Ingredients 17 Steps:
In a Dutch oven, cook the turkey, mushrooms, celery, onion, fennel seed, cayenne and nutmeg over medium heat until turkey is no longer pink. Add garlic; cook 1 minute longer. Drain., Transfer to a large bowl. Add the bread, apple, sage, salt, poultry seasoning and pepper. Whisk eggs and broth; pour over bread mixture and toss to coat. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with pecans., Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned and a thermometer reads 160°.
Yield Makes 5 1/2 cups Number Of Ingredients 13 Steps:
Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl. Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan. Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature. To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.
Time 1h5m Yield 21 servings (3/4 cup each). Number Of Ingredients 13 Steps:
In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.
Yield Makes about 12 cups Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes. Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl. Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste. Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.
Time 1h35m Yield 15 serving(s) Number Of Ingredients 14 Steps:
Saute sausage in a large skillet over medioum-high heat until cooked through, crumbling sausage. Preheat oven to 350°F. Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and suate until tender, about 10 to 15 minutes. Add to sausage, along with herbs and croutons. Mix to cobine. In a medium bowl, combine allspice, maple syrupcherries, pecans and chicken stock. Add to crouton mixture. The mixture should be moist but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until th etop is golden.
Time 2h10m Yield 12-14 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 325 degrees Fahrenheit. Melt half the butter in a large skillet. Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes. Remove onion and butter from pan and put in a very large bowl to be mixed later. In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy. Remove apples and butter from pan and put in the bowl with the onions. With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned. When done, remove with a slotted spoon and add it to the mixing bowl. Reserve drippings for basting later. Add remaining ingredients to the mixing bowl and combine gently. If you’re going to stuff a turkey, cool completely in the refrigerator first. To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed. Uncover the pan for the last 10 minutes of cooking to brown. Serve hot or warm. Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry. Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.
