Sausage and Herb Stuffing

Ingredients

    * 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
    * 8 tablespoons (1 stick) unsalted butter
    * 2 cups medium-diced yellow onion (2 onions)
    * 1 cup medium-diced celery (2 stalks)
    * 2 Granny Smith apples, unpeeled, cored and large-diced
    * 2 tablespoons chopped flat-leaf parsley
    * 1 tablespoon kosher salt
    * 1 teaspoon freshly ground black pepper
    * 3/4 pound sweet or spicy Italian sausage, casings removed
    * 1 cup chicken stock
    * 1 cup dried cranberries

Directions

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

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Country Bread Stuffing with Smoked Ham, Goat Cheese, and Dried Cherries

Ingredients

    * 1/2 cup dried tart cherries


    * 1 (1-pound) loaf crusty country-style white bread
    * 1/4 cup olive oil
    * 4 teaspoons chopped fresh thyme
    * 1 large garlic clove, minced


    * 6 tablespoons (3/4 stick) butter
    * 1 1/2 cups finely chopped onion
    * 1 1/2 cups thinly sliced celery
    * 1 1/4 cups chopped smoked ham (preferably from 2 meaty ham hocks)
    * 1 cup finely chopped green bell pepper
    * 1/3 cup chopped fresh parsley


    * 1/2 cup toasted husked hazelnuts, coarsely chopped
    * 1 3/4 cups low-salt chicken broth or turkey stock, heated
    * 4 ounces chilled fresh goat cheese, crumbled into 1/2-inch pieces



Read More http://www.epicurious.com/recipes/food/views/Country-Bread-Stuffing-with-Smoked-Ham-Goat-Cheese-and-Dried-Cherries-236495#ixzz15tLF3JbL

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Ciabatta Stuffing with Chestnuts, Mushrooms and Pancetta

Ingredients

    * 6 tablespoons (3/4 stick) butter, plus more for baking dish
    * 8 ounces pancetta, cut into 1/4-inch dice
    * 2 large onions, diced
    * 2 carrots, diced
    * 2 celery stalks, diced
    * 3 garlic cloves, chopped
    * 2 tablespoons freshly chopped rosemary leaves
    * 1 pound baby bella mushrooms, chopped
    * Salt and freshly ground black pepper
    * 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely chopped
    * 2/3 cup freshly grated Parmesan
    * 1 pound day-old ciabatta bread, cut into 3/4-inch cubes
    * 1 cup canned low-salt chicken broth, plus more if needed
    * 2 large eggs, beaten
    * 1/4 cup chopped fresh Italian parsley leaves

Directions

Preheat the oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish.

Melt 2 tablespoons of butter in a large heavy skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate lined with a paper towel.

Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, garlic, rosemary, and mushrooms. Season with salt and pepper, to taste. Saute until the onions are very tender, about 12 minutes.

In a large bowl, add the sauteed vegetables, the chestnuts, Parmesan and bread. Add enough broth to the stuffing mixture to moisten. Add the cooked pancetta and eggs. Season the stuffing, to taste, with salt and pepper and add the parsley. Stir to completely combine all the ingredients.

Transfer the stuffing to the prepared dish. Bake until the stuffing is heated through and the top is golden brown, 30 to 45 minutes. Remove from the oven and serve.

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Apple And Sausage Stuffing Recipe

Ingredients:
1 pound sweet Italian turkey sausage
2 tablespoons butter
1 large onion -- chopped
4 stalks celery -- diced
2 apples
2 cloves garlic -- minced
2 teaspoons poultry seasoning, or more to taste
12 cups country-style stuffing mix or multigrain bread, cubed
2 cups chicken broth -- or more as needed
Salt and pepper -- to taste
Turn this recipe into a puzzle! [click]


Directions:

Spray a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat, transfer to a large mixing bowl and crumble sausage.

Melt the butter in the skillet and saute the onion for 2 to 3 minutes, or until translucent. Add the celery, apples, garlic and poultry seasoning, and cook for 3 to 5 minutes, stirring often.

Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well. Moisten with the chicken broth and season with salt and pepper. Cool completely before stuffing the turkey.

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Cornbread Stuffing With Cranberries, Sausage, and Sage

Ask anyone and they'll likely tell you that stuffing is one of their top favorite Thanksgiving side dishes.

Some families like to serve the same recipe year after year. But I prefer to surprise my guests by adding unexpected ingredients to my traditional cornbread stuffing like dried cranberries, sage, and spicy sausage. This recipe keeps things interesting around the Thanksgiving table -- all you have to worry about now is whether to cook it inside or outside the turkey.



Cornbread Stuffing With Cranberries, Sausage, and Sage

    * 2 cups pecans
    * 1 link spicy sausage
    * 3/4 cup (1 1/2 sticks) unsalted butter
    * 3 large onions, diced
    * 6 stalks celery, diced
    * 1/4 cup dried oregano
    * 1 pan cornbread
    * 1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
    * 3 large eggs, lightly beaten
    * 2 cups dried cranberries
    * 1 cup coarsely chopped fresh sage
    * 1 tablespoon coarse salt
    * 1 tablespoon freshly ground black pepper
    * 1/2 teaspoon cayenne pepper
    * 1 quart chicken stock

Toast pecans in oven until golden and fragrant, 8 to 12 minutes at 350 degrees, tossing occasionally. Let cool, then roughly chop; set aside.

Brown sausage in skillet; set aside.

Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.

Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, sage, salt, black pepper, cayenne, sausage, and stock. Mix to combine. Cook stuffing in buttered baking dish -- 35 minutes covered at 375; remove foil and bake additional 10-20 minutes. Or cook inside turkey.

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My Favorite Stuffing Recipe: Cornbread Stuffing

Remember a few weeks back when I was freaking out about making Thanksgiving dinner for my whole family and, more specifically, the stuffing?

Well, since then I've been trying recipes, and I think I found my favorite: Cranberry-Cornbread Stuffing (using the Skillet Cornbread I made earlier this week). It's a Martha Stewart recipe, but I've added a special, secret ingredient.

From all your comments on my earlier post (thank you!), it seemed like sausage in stuffing is the way to go. And, Mr. Cafe Kim enthusiastically agreed. So, I added a tiny bit of spicy Kielbasa to this recipe, and it was heavenly.

And now that I have the stuffing out of the way, I can concentrate on more important things—like the turkey!

Cranberry-Cornbread Stuffing by Martha Stewart

8 ounces (2 cups) pecans

3/4 cup (1 1/2 sticks) unsalted butter

3 large onions, cut into 1/4-inch dice

6 stalks celery, cut into 1/4-inch dice

1/4 cup dried oregano

Skillet cornbread

1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)

3 large eggs, lightly beaten

2 cups dried cranberries

1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)

1 tablespoon coarse salt

1 tablespoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1 quart chicken stock

Preheat the oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.

Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.

Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or buttered baking dish (35 mintues covered at 375; removed foil and bake additional 10-20 minutes).

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