Seasonal Kitchen
Assorted Stuffings
Pecan and Sausage Stuffing, Cornbread and Sausage Stuffing, Chestnut Stuffing
(3 votes)
(3 votes)
Assorted Stuffings - Thanksgiving reimagined
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Healthy, because
Even smarter
These stuffings have a little something for everyone both in terms of flavor and nutrients.
You can vary these recipes according to you and your guests preferences! You can also use whole wheat bread for more fiber.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- For the pecan and sausage stuffing
- 4 Tbsps butter
- 2 carrots (diced)
- 1 small onion (chopped)
- 4 cherry Tomatoes (halved)
- 2 Apple (peeled, cored and chopped)
- 4 links Pork sausage (sliced)
- ½ cup Sweet corn (frozen, thawed)
- 1 cup halved Pecan
- 4 Sage (chopped)
- salt
- freshly ground peppers
- For the cornbread and sausage stuffin
- ¼ cup butter
- 1 Tbsp Oil
- 1 cup Cornbread (cubed)
- 1 large onion (chopped)
- 2 Sweet potato (diced)
- 1 red Bell pepper (ribs and seeds removed, chopped)
- 3 cups sliced Italian sausage (removed from casings)
- 4 Sage (chopped)
- 2 Tbsps Pumpkin seed
- salt
- freshly ground peppers
- For the chestnut stuffing
- 3 Tbsps Oil
- 1 onion (finely chopped)
- ½ Butternut squash (peeled and cubed)
- 1 ⅛ cups Wild rice
- 2 cups chicken stock
- 1 cup cooked Chestnuts (chopped)
- 5 sun-dried tomatoes (in oil)
- 4 Sage (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oven to 350°F. Grease 2 baking dishes.
2.
For the pecan stuffing: melt the butter in a frying pan and cook the carrots, onion, tomatoes and apple until softened. Tip into a bowl.
3.
Add the sausages to the pan and cook quickly until browned. Add to the bowl with the remaining ingredients and stir well. Season to taste with salt and pepper. Put into a baking dish and cook for 25-30 minutes until lightly browned. Garnish with thyme.
4.
For the cornbread stuffing: heat the butter and oil in a frying pan and cook the cornbread cubes until lightly browned. Remove from the pan and tip into a bowl.
5.
Add the onion, sweet potatoes and pepper to the pan and cook until softened. Tip into the bowl.
6.
Add the sausage to the pan and cook until lightly browned. Add to the bowl with the sage and pumpkin seeds and season to taste with salt and pepper. Mix well and put into a baking dish. Cook for 25-30 minutes until lightly browned and the bread cubes are crisp. Garnish with thyme and marjoram.
7.
For the chestnut, squash and wild rice stuffing: heat the oil in a large pan and cook the onion and squash until lightly browned and softened. Add the rice and stock and bring to a boil. Cook gently for about 20 minutes until the rice is tender and the stock is absorbed. Add the chestnuts, tomatoes and sage and season to taste with salt and pepper. Put into a serving dish and garnish with thyme.
