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Thanksgiving dinner would certainly not look the same without a turkey, but fans of side dishes can largely agree that a great stuffing is the true star of the holiday meal. People love various ...
breakfast sausage. 1/2 c. salted butter. 1. yellow onion, chopped. 5. stalks celery, diced. 2. cloves garlic, finely chopped. 2 1/2 tsp. kosher salt, plus more to taste. 1 tsp. freshly ground ...
Pear and Sausage Stuffing. 2 (1-pound) rolls of pork sausage. 4 tablespoons butter. 1 yellow onion, chopped. 5 celery ribs, chopped. 10 to 12 cups dried bread cubes, see note
2. In a large skillet, melt the butter. Add the onion, celery and sausage and cook over moderate heat, breaking up the sausage with the back of a spoon, until the sausage is cooked through, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape the sausage into the bowl with the bread. 3.
Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture. Place the pastry onto a baking sheet. Brush the pastry with the egg mixture. Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through.
Want to make Herb & Sausage Stuffing with Tangy Granny Smith Apples? Learn the ingredients and steps to follow to properly make the the best Herb & Sausage Stuffing with Tangy Granny Smith Apples? recipe for your family and friends.
"Get fresh sweet Italian sausage, it makes it extra savory and some of the spices from the blend come through so nicely with the other herbs in this recipe," my mom suggested on the phone.
To make time for last-minute Thanksgiving essentials, I prep the sausage part of this recipe a day or two ahead of time, then finish the dressing in my slow cooker on the big day. It has stood the ...