How To make Apple Sage Dressing
2 ts Oil
1/2 c Onions, chopped
3 sl Bread
1/2 lb Apples, Granny Smith
2 tb Parsley, fresh
2 tb Currants
3/4 ts Sage
1/4 ts Salt
1/4 ts Thyme
1/8 ts Black pepper
1/3 c Apple juice
Preheat oven to 350. Heat oil in small skillet over medium high heat. Add onion and saute 7 minutes, until tender. Toast and cube bread. Cube unpeeled apples. Chop fresh parsley. Toss remaining ingredients in large bowl; add onions and stir. Spoon into 1-1/2 qt casserole coated with cooking spray. Bake for 15 minutes. Stir gently and bake another 10 minutes or until top is crisp. From _Cooking Light_, September/October 1991. MM by Sylvia Steiger, GEnie THE.STEIGERS, GT Cookbook echo moderator at net/node 004/005
How To make Apple Sage Dressing's Videos
Fail-Safe Stuffing with Pork & Sage | Jamie Oliver
Grab some mince meat, bread, dried fruits and chestnuts and let Jamie show you how to turn these humble ingredients into the most incredible stuffing you’ll ever taste. This fail-safe recipe is so simple and the perfect accompaniment to roast turkey. Save yourself added stress in the kitchen by making it ahead of time then just throw it in the oven and you’re good to go.
Check out Jamie’s fail-safe recipes for roast turkey.
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Apple sage dressing stocked with pecans
Copper Kitchen chefs share their favorite holiday recipes.
Super Quick and Easy Sausage and Sage Stuffing! | #Delicious Thanksgiving!
Autumn - Thanksgiving Sage Sausage & Apple Stuffing recipe
Autumn - Thanksgiving Sage Sausage & Apple Stuffing
This is one of the recipes that mom and I have been tweaking for years. Mom started making this - and various other things - from improvisation and memory. As I got older - and continually heard all the stories of the lost recipes, of foods that her mother and grandmother used make when she was a child - I got in to the habit of asking a lot of questions, and writing the recipes down. The intent was that they would not be lost, and so we could effectively reproduce the results. As I learned to cook, we'd collaborate and tweak the recipes until we were both quite happy with the results.
In memory of my mom. Thank you so very much!
You really don't need to wait 'till Thanksgiving to use this recipe. It comes together pretty easily, and goes great with any poultry.
Ingredients:
3 sticks of celery, chopped
1c frozen chopped onion
1 stick of butter
1 - 12-16 oz tube of Sage Sausage - Bob Evans/Jimmy Dean
1 approx 8 oz beef broth
1 approx 8 oz chicken broth
1 Granny Smith apple
½ -full bag is 14oz, you use 8oz = 4c - Arnold Herb Seasoned Stuffing
¼ cup chopped pecans
¼ cup currants
¼ cup dried cranberries
Process:
Melt the butter in a lg cookpot. Sautee the celery & onion until cooked, but not brown.
Remove to large mixing bowl.
Dump the sausage tube into the lg cookpot.
Break up the sausage into small crumbs, as you move it around and cook it.
Dump the cooked sausage crumbs into a colander, and run very hot tap water over it in order to remove grease.
Add celery & onion mix and sausage into lg cookpot.
Add the cans beef & chicken both.
Peel granny smith apple and cut into small pieces. Add the apple.
Add 8 oz of Arnold Herb seasoned stuffing. Add an additional ¼ bag if the mixture is soupy. It should be a nice thick lumpy texture.
Mix thoroughly.
At his point you can sample the mixture before baking.
- 1-2 casserole dishes, approx 9-10” square
spray PAM into the pan and dump the mixture into it
Seal the dish with tinfoil on top. Cook at 350 deg F - 177deg C for 45min
Remove foil cover, cook 10 min in order to brown the top
Chef Basics: Apple and sage add a fresh twist to traditional stuffing
Chef Sue Riedl demonstrates how to make this mouth-watering holiday favourite
The Easiest and Tastiest Sage and Onion Stuffing | Christmas Recipe
How to make an amazing and very easy sage and onion stuffing. Not only can this be served on its own, but it's also perfect to stuff in your roasted Christmas or Thanksgiving turkey and/or chicken. This stuffing recipe only requires a few simple ingredients and the results are fantastic. With simple and easy to follow instructions, this stuffing will keep you going back for more. Merry Christmas and please enjoy.
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Serves - 6
Ingredients -
3 - Medium to Large Brown (Yellow) Onions, Diced
2 - Cloves of Garlic, Thinly Sliced
12 - Fresh Sage Leaves, Roughly Chopped (Substitute for 2 tsp-2g of Dried Sage Leaves)
5g (0.10z) - Flat Leaf Parsley, Roughly Chopped (Substitute for 1/2 tsp-0.5g of Dried Parsley Flakes)
220g (7.7oz) - Fresh White Breadcrumbs (Crusts Removed) SEE NOTE BELOW
107.5g (3.7oz) - Unsalted Butter, Cubed
(100g (3.5oz) and 7.5g (0.2oz) Separated)
Salt & Pepper to taste
Notes* -
Sage can be substituted for 2 tsp-2g of Dried Sage Leaves
Flat Leaf Parsley can be substituted for 1/2 tsp-0.5g of Dried Parsley Flakes
Separate the Unsalted Butter into 100g (3.5oz) and 7.5g ( 0.2oz) portions.
Coarse breadcrumbs by hand -
Remove the crusts from the bread and chop the bread up using a sharp knife just until it resembles large bread crumbs. It doesn’t have to be extremely fine (the same as a food processor). The larger pieces will create a fantastic texture. Any questions feel free to ask me in the comments or via instagram -
Using this stuffing to stuff poultry -
When using this stuffing actually as a stuffing, make sure to have it completely cold (straight out of the fridge). This will prevent any bacteria from forming due to the chicken being cold and the stuffing being hot. The temperature levels will be completely different, resulting in the chicken entering the danger zone which is a temperature scale to which bacteria starts to grow.
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Merry Christmas & Thanks for watching!