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Grill-Baked Apples with Sweet Sausage Stuffing

Grill-Baked Apples with Sweet Sausage Stuffing

Baked apples are usually stuffed with nuts and sticky-sweet brown sugar or maple syrup. There’s a bit of chopping and mixing, so bring a cutting board to the grill for this one.

Click here to see Tips for Grilling Sweet Summer Fruit.

Ingredients

  • 4 small cipollini onions, peeled
  • 3 large garlic cloves, skins left on
  • 1 tablespoon olive oil
  • ½ cup walnuts
  • 6 ounces loose sweet Italian sausage
  • ¼ cup finely chopped celery
  • 4 teaspoons Poultry Rub
  • 4 large Gala, Rome, or other large baking apples
  • 1 cup apple cider
  • 2 tablespoons Nocello (walnut liqueur) or another nut liqueur
  • 1 tablespoon cider vinegar
  • 1 tablespoon chopped fresh sage

Directions

Light a grill for indirect medium heat, about 350 degrees.

Cut the onions in half through their equators, and then toss with the unpeeled garlic and oil in a bowl. Brush the grill grate and coat with oil. Grill the onions, cut side down, and the unpeeled garlic directly over the heat until the onions are tender and the garlic is charred in spots, about 5 minutes, turning once or twice. Squeeze the garlic from its skins, and then chop along with the onions.

Put a large cast-iron skillet or heavy-duty roasting pan directly over the heat. Add the walnuts and toast until fragrant, about 5 minutes, shaking occasionally. Remove the walnuts from the pan and chop.

Add the sausage to the pan and cook until lightly browned all over, 5-8 minutes, stirring occasionally. Remove and set aside. Add the celery to the drippings in the pan and cook for 4 minutes, stirring now and then. Add the onions, garlic, sausage, and the poultry rub and cook for 1 minute. Scrape the stuffing into a bowl.

Cut the apples in half crosswise and remove the core from each half with a melon baller. Put the apples, cut side up, in the skillet or in a roasting pan. Fill the center of each half with the sausage mixture. Mix together the apple cider, liqueur, vinegar, and sage and pour around and over the apples. Cover the pan with foil and put the pan on the grill away from the heat. Cover the grill and cook for 20 minutes. Remove the foil and cook until the apples are tender, 15-20 minutes more.

Let cool for 10 minutes before serving. Drizzle the apples with the cider syrup from the pan and serve.


Apple Sausage Stuffing

This Apple Sausage Stuffing recipe has all the seasons flavors with browned sausage, sage and thyme, stays moist from aromatic vegetables and apples and gets a pop of tartness from cranberries. A crunchy, browned sourdough bread tops this and it’s perfect served alongside your turkey.


Recipe Summary

  • ½ pound ground pork breakfast sausage
  • 2 tablespoons butter
  • ½ cup chopped celery
  • ¼ cup chopped onion
  • 1 (4 ounce) can water chestnuts, drained and chopped
  • 1 (12 ounce) package herb-seasoned dry bread stuffing mix
  • 3 apples - peeled, cored and cubed
  • 1 tablespoon chicken broth

Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.

Preheat oven to 325 degrees F (165 degrees C).

Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.

Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.


Savory Baked Apples with Sausage Stuffing

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.

Add Goolsby's Sausage to the skillet and cook thoroughly, making sure to break it up into crumbles. Remove from heat.

In a large bowl, stir together stuffing mix and sausage mixture. Add chicken broth in the same amount as water is called for on the stuffing mix instructions.

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.

Prepare the apples. Slice the very top of the apples off.

Use a spoon or a melon baller to carefully scoop out the entire core of the apple.

Repeat this for every apple.

Spoon stuffing into the apples and place in a high sided baking dish.

Once all of the apples are stuffed and in the dish, carefully pour an additional 1/4-1/2 cup of broth over the apples. Add another 1/4 cup to the bottom of the dish.

Bake uncovered at 350 degrees for about 30 minutes or until the apples are softened, but not falling apart. If you don't want the stuffing to brown, cover the dish while baking.


Best Ever Sausage, Sage and Apple Stuffing

This crisp, soft sausage and apple stuffing is one of my all-time favorite comfort foods, and a must for our Thanksgiving feasts. This dish is my favorite part of the meal, and it freezes perfectly, too!

What is there to say about this recipe except, it is one of the best comfort foods I’ve ever eaten. It’s one of the few savory dishes I’ll lick the spoon for. And it’s a recipe I’ll undoubtedly pass down to my daughter one day… along with many others.

At my family’s annual Thanksgiving party, what I most look forward to is lots of laughter, wine and aromas coming from all corners of the house. But, besides the traditional turkey and pies, casseroles and soups, one of my longtime favorite dishes has been this sausage and apple stuffing.

Though my uncle’s exact recipe is under lock and key, this hearty, flavor-packed stuffing ranks a pretty sturdy second. I will definitely be making it for my Thanksgiving feast this year! This delicious side dish is remarkably simple and produces a warm and fluffy stuffing with a perfectly crisp yet soft texture. The sweetness from the apples is nicely complimented by salty, spiced Italian sausage. Combined with the celery, onion and sage, the whole dish makes for a mouthwatering aroma, and an even better taste!

I’ll be making this stuffing plenty beyond Thanksgiving, since it would be delicious with any roasted meat or poultry. I hope, if not for the holidays, you work this mouthwatering, easy stuffing into one of your special weekday dinners and get to enjoy it for yourself!


Clean Eating Stuffing: Sausage Apple Pecan Stuffing Recipe

This Apple, Sweet Potato and Sausage clean eating stuffing recipe has great flavor combinations and the sweetness of the apples and sweet potatoes with the saltiness of the sausage are a perfect combo! This dish is delicious at Thanksgiving but also great for any time in the fall or winter. You’re going to love this clean eating Thanksgiving stuffing.

Apple and Sausage Stuffing Ingredients:

  • 1 lb Mild Italian Sausage, squeezed out of its casing and broken up into small pieces
  • 4 T coconut oil
  • 1/2 teaspoon cinnamon
  • 2 medium sized sweet potatoes, peeled and cut into 1/2 inch cube
  • 2 medium sized apples, peeled and cut into 1/2 inch cube
  • 1 medium yellow onion, sliced
  • 2 stalks celery, diced
  • 1/4 cup dry white wine
  • 6 leaves fresh sage, finely chopped
  • 1/2 dried oregano
  • 1/4 skinned and toasted pecans (or hazelnuts if you prefer)
  • salt and pepper to taste
  • optional: golden raisins or fruit sweetened dried cranberries

How To Make Sausage Apple Pecan Stuffing Recipe:

1. Preheat your oven to 400 degrees and line a baking sheet with foil.

2. Place the cut up sweet potatoes and apples in a medium sized bowl and drizzle with 2 T of the coconut oil and cinnamon and toss to coat evenly. Spread out the mixture on your baking pan and bake in preheated oven for around 20 minutes or until the pieces are starting to brown slightly. You will need to check on the progress and stir the contents once or twice during cooking. Once done, remove from oven and set aside.

3. In a medium sized skillet on a medium flame, warm 1 T coconut oil and add the broken up pieces of sausage, browning it evenly by stirring continuously. With a slotted spoon, remove sausage to a paper-towel lined dish and leave to cool.

4. If the fat rendered from the sausage is about 1-2 T of liquid leave in pan, otherwise remove a portion of it, leaving just about one tablespoon of the fat and add one more T of coconut oil.

5. Warm the oil/fat back on a very low flame and add the onion, stirring to coat the onion, cover with a lid and allow the onions to sweat and begin to caramelize. After about 5 minutes, stir contents, cover again and allow the onions to cook on low until they are very soft and caramel colored, around 15 min. Add in the sausage and white wine, turn the heat up a medium high heat and allow the alcohol to cook off, about 1-2 minutes.

6. Add the celery, sage and oregano, salt and pepper to the onions and sausage and continue to cook on medium for around 3-4 minutes.

7. Now add in the roasted apples and sweet potatoes and stir to incorporate all the ingredients together.

8. At the very end add the toasted nuts and, if using, the golden raisins or dried cranberries.

9. Spoon the stuffing into a beautiful serving bowl and enjoy!

Additional Notes:

You can substitute butternut squash instead of sweet potatoes for another twist on the original.

I used fuji apples that are sweet and crisp, but if you prefer a more tart variety, use granny smith or another variety you find at your local farmer’s market!


Grill-Baked Apples with Sweet Sausage Stuffing - Recipes

Baked Apples with Sausage Stuffing Recipe

October 19, 2018 &vert Carter Mountain Orchard

Sweet or savory, baked apples are the perfect treat on a crisp fall day.

Ingredients

  • 1 Tablespoon oil
  • 2 Tablespoons butter
  • 1 celery stalk, diced
  • 1/4 cup finely diced onion
  • 3/4 pound sausage
  • 1 box stuffing mix or your favorite homemade stuffing
  • 1 1/4 cup unsalted chicken broth, plus 3/4 cup for finishing
  • 6-12 apples such as Granny Smith, Golden Delicious and Stayman

Instructions

Core the Apples

Start with the apples, preferably Granny Smith, Golden Delicious, or Stayman. These apple varieties are the best cooking apples and add beautiful color to the final dish. They are also larger in size, making them easier to fill with stuffing. For more bite, use Granny Smith and for a milder flavor once cooked, use Golden Delicious.

Slice the top of the apples off. Use a spoon or a melon baller to carefully scoop out the entire core of the apple. Repeat slice and scoop for every apple. Don’t discard the apple cores—add them to the compost!

Spoon small pat of butter into each apple.

Place apples in a baking dish with high sides and set aside.

Make the Sausage Filling

Heat the oil in a medium or large skillet over medium heat. Add the onion and celery and cook until softened, about 2-3 minutes.

Add the sausage to the skillet and cook thoroughly, making sure to break the sausage into crumbles. Remove from heat.

In a large bowl, add chicken broth in the same amount as water is called for in the stuffing mix instructions, about 1 1/4 cups of chicken broth. (We used Pepperidge Farm Country Cube Stuffing.)

Stir together bread stuffing and sausage mixture so that the stuffing is soft and moist. If the mixture appears dry, add more broth.

Spoon the sausage stuffing into the apples.

Add Broth and Bake Apples

Once all of the apples are stuffed and in the dish, carefully pour an additional 1/4-1/2 cup of broth over the apples. Add another 1/4 cup of broth to the bottom of the dish.

Bake uncovered at 350 degrees for about 30 minutes or until the apples are softened but not falling apart. If you don’t want the stuffing to brown, cover the dish while baking.

Enjoy

Serve baked apples warm. They are especially delicious when paired with apple cider and a simple green salad.

Can’t wait to get outside and pick the perfect baking apples? Check pre-picked and pick-your-own apple availability at the orchards.

1435 Carters Mountain Trail
Charlottesville , VA 22902
(See Contact Page for mailing address.)
434.977.1833

1351 Greenwood Road
Crozet , VA 22932
(See Contact Page for mailing address.)
434.823.1583

3526 Spring Valley Road
Afton , VA 22920
(See Contact Page for mailing address.)
434.960.9443 (in season)


Recipe: Grilled apples with sweet sausage stuffing

2 Cut the onions in half through their equators, and then toss with the unpeeled garlic and oil in a bowl. Brush the grill grate and coat with oil. Grill the onions, cut-side down, and the unpeeled garlic directly over the heat until the onions are tender and the garlic is charred in spots, about 5 minutes, turning once or twice. Squeeze the garlic from its skins, and then chop along with the onions.

3 Put a large cast-iron skillet or heavy-duty roasting pan directly over the heat. Add the walnuts and toast until fragrant, about 5 minutes, shaking occasionally. Remove the walnuts from the pan and chop.

4 Add the sausage to the pan and cook until lightly browned all over, 5 to 8 minutes, stirring occasionally. Remove and set aside. Add the celery to the drippings in the pan and cook for 4 minutes, stirring now and then. Add the onions, garlic, sausage, and the poultry rub and cook for 1 minute. Scrape the stuffing into a bowl.

5 Cut the apples in half crosswise and remove the core from each half with a melon baller. Put the apples, cut-side up, in the skillet or in a roasting pan. Fill the center of each half with the sausage mixture. Mix together the apple cider, liqueur, vinegar, and sage and pour around and over the apples. Cover the pan with foil and put the pan on the grill away from the heat. Cover the grill and cook for 20 minutes. Remove the foil and cook until the apples are tender, 15 to 20 minutes more.

6 Let cool for 10 minutes before serving. Drizzle the apples with the cider syrup from the pan and serve.

BUY THIS BOOK
From Fire it Up by Andrew Schloss and David Joachim. Published by Chronicle Books. Copyright 2011 by Chronicle Books. All rights reserved. Reprinted by permission of Chronicle Books.


Recipe Summary

  • 2 cups diced onion
  • ½ cup butter
  • 2 cups cranberries
  • 2 tablespoons brown sugar
  • 2 teaspoons dried rosemary
  • ½ tablespoon dried sage
  • 12 slices raisin bread, cut into 1/2 cubes and toaste
  • ½ cup fresh orange juice
  • ½ cup vegetable broth

Preheat oven to 325 degrees F (165 degrees C).

Cook onion in butter or margarine over low heat until soft. Add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. Mix gently but thoroughly.

If baking stuffing separately, spoon into buttered 3 or 4 quart casserole, drizzle with broth, dot with butter. Bake for 30 minutes. Uncover and bake an additional 30 minutes.


I always cook the stuffing separately either in a pan on stove top or in a dish in the oven. Cooking stuffing inside the turkey keeps too long and also might make the turkey a bit dry. Therefore it's always safer to cook it separately.

This apple sausage stuffing recipe is one you'll probably need this Thanksgiving, especially if you've never made stuffing with apples. It's full of exciting flavors that go so well together and make the best side dish for the big day.

To make apple sausage stuffing, cook the chicken sausage over medium high heat until browned and cooked. Transfer the browned sausage to a plate and set it aside. Then in the same pan, cook onions, celery and apples. Add in the spices, salt and pepper, croutons and stir well. Then mix in the chicken stock and transfer everything to an oven safe dish and bake in the oven until crispy on top, about 30 minutes.