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Make Ahead Sage and Onion Stuffing Muffins. Makes 12. Ingredients. 1 pound pork breakfast sausage. 6 Tablespoons (3 ounces) unsalted butter. 3 cups chopped onions (2 large onions)
The chef's Thanksgiving favorite recipe uses mild fresh Italian sausage, diced onion, diced celery, garlic, apples, chestnuts, fresh goat cheese, and a beaten egg before it's baked or stuffed ...
Add the onion, celery, garlic, salt, and pepper and cook until translucent, 3 to 4 minutes. Add the wine and cook until it is reduced by about half, 2 to 3 minutes. Add the broth, parsley, sage ...
Stir the apples, stuffing, croutons, sage and egg in a large bowl. Add the sausage mixture and mix lightly. Spray a 3-quart shallow baking dish with the cooking spray. Spoon the stuffing mixture into the baking dish. Cover the baking dish. Bake at 350°F. for 45 minutes or until the stuffing mixture is hot.
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People love various versions of potatoes or perfectly glazed and roasted vegetables, but something about the craggly, crunchy, moist, herbacious, nutty and sometimes sweet and savory blend of ...
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.
Drain excess grease and set sausage aside. Wipe out pan and add butter over medium heat. Add onion and celery, sauté 8-10 minutes or until soft. Add sausage back to pan, reduce heat to low to ...
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