savory accompaniment to turkey and holiday roasts. This sausage cornbread stuffing gets the Texas treatment from chef Robert Del Grande, who helped make a name for new Southwestern cuisine at ...

You can use a turkey sausage or chicken sausage if you prefer, though the stuffing may have a little less flavor. You could also use a sausage mixture without Italian flavors. Links or loose ...

Of course, the stuffing ... We hope your turkey is juicy and your belly happily full. Leave the dishes to the kids, and take a well-deserved nap. In large skillet, brown sausage until cooked ...

Heat the oven to 375°F. Beat 1 egg and water in a small bowl with a fork or whisk. Mix the sausage, stuffing, remaining egg, onion and mushrooms in a large bowl. Unfold the pastry sheet on a ...

Her delicious sausage stuffing balls require only around half ... cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat.

These traditional sausage meat stuffing balls provide the perfect accompaniment ... place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes ...

Or try Grace Parisi's no-fuss version, which gets a flavor boost from breakfast sausage and homemade turkey stock. Find these recipes and more in Food & Wine's guide to stuffing.

"We turned our backs on traditional turkey for the main course and ... describing a French-trimmed roast rack of pork with a sausage, chestnut and prune stuffing. Could you get any more festive?!

Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add the apples and cook for 5 minutes or until browned, stirring occasionally. Remove the apples from the skillet. Heat 2 ...

cornbread and sausage. Transfer to prepared dish. Bake until golden brown, 25-30 minutes. Serve warm. You can cook cornbread ...

The delicious sausage stuffing balls require only around half ... cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat.