APPLE AND ONION STUFFING
Steps:
- Preheat the oven to 350 degrees F.
- Lightly toast the bread slices. Cut them into cubes and set aside.
- Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt. Add pepper, to taste. Saute the veggies until softened, about 6 minutes, stirring frequently.
- Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
- Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.
- Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.
- Spray a medium baking dish with nonstick spray. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 to 15 minutes.
- While the stuffing is still warm, mix gently, if needed. Devour!
Nutrition Facts : Calories 108, Fat 1 grams, Sodium 206 milligrams, Carbohydrate 24 grams, Fiber 4.25 grams, Protein 3 grams, Sugar 12 grams
APPLE AND ONION STUFFING / MUFFINS
This is a quick recipe I got from Rachael Ray's 30 Minute Meals Program. I skip the potatoes when making this with Roasted Pork.
Provided by katie in the UP
Categories Apple
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Preheat a large skillet over med high heat.
- Add olive oil to skillet and 4 tbsp butter.
- When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
- Sprinkle the vegetables and apples with seasonings.
- Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
- Moisten the stuffing with chicken broth until all the bread is soft but not wet.
- Butter 12 muffin cups, 2 tins, liberally with remaining butter.
- Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
- Remove bay leaf as you scoop the stuffing when you come upon it.
- Bake until set and crisp on top, 10 to 15 minutes.
- Remove stuffing 'muffins' to a platter and serve hot or room temperature.
Nutrition Facts : Calories 257, Fat 21.1, SaturatedFat 10.7, Cholesterol 43.1, Sodium 247.8, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 2.9
APPLE, ONION & CELERY STUFFING RECIPE
The apples, celery and onion in this stuffing make it absolutely delicious!
Provided by Elyse Ellis
Categories Side Dish
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Melt 6 Tablespoons butter in a large saucepan over medium heat.
- Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
- Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
- Spray a casserole dish with nonstick cooking spray and fill with stuffing.
- Use the rest of the butter to dot the top of the stuffing.
- Bake for 30-40 minutes, or until golden brown and crispy at the edges.
Nutrition Facts : Calories 689 kcal, Carbohydrate 118 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 2215 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
STUFFING-TOPPED PORK & APPLE SKILLET
This pork chop skillet is ideal comfort food. From the apples and sautéed onions to the stuffing, it's the food equivalent of a bear hug.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat 3 Tbsp. dressing in large skillet on medium-high heat. Add chops; cook 5 to 6 min. or until done (145ºF), turning after 3 min. Transfer to plate; cover to keep warm.
- Add remaining dressing, onions and apples to skillet; cook 3 min. or until apples are slightly softened, stirring frequently. Add water and sugar; stir. Cook on medium-low heat 3 min., stirring occasionally. Meanwhile, prepare stuffing as directed on package.
- Return chops to skillet. Spoon onion mixture over chops, then spoon stuffing around edge of skillet; cover. Cook 5 min. or until stuffing is heated through.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 55 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
BAKED APPLE-RAISIN STUFFING
After sampling a friend's turkey dressing one Thanksgiving, I was inspired to add apples, raisins and sage to my own stuffing recipe.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat., Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until golden brown.
Nutrition Facts : Calories 280 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 984mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 3g fiber), Protein 4g protein.
APPLE PORK CHOPS AND STUFFING
Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.
Provided by Sweetly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
- Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
- Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 553.1 calories, Carbohydrate 46.1 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 3.1 g
APPLE AND ONION STUFFIN'
Provided by Rachael Ray : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
- Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
- For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
- For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.
APPLE AND ONION STUFFING
A Thanksgiving Tradition in the home of Rachael Ray. **NOTE**I tried Rachael Ray's stuffing on Thanksgiving of 2006....It was okay, but not one I would make again. My tastes do not favor fruit in the mix. Maybe if I added my standard sausage mix to the recipe it would have survived the test and made a permanent place in my recipe files.
Provided by Sandylee
Categories Apple
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F.
- Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
- Add the parsley and stuffing cubes to the pan and combine.
- Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.
- Brush a cookie sheet with EVOO.
- Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
- ****************************************.
- FOR INDIVIDUAL STUFFIN MUFFINS:.
- Brush a 12 muffin cup holder with the remaining butter.
- Add the beaten egg to the cooled stuffing mixture.
- Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
- Bake until set and crisp on top, 10-15 minutes.
- Remove stuffin' muffins to a platter and serve hot or room temperature.
ONION AND APPLE STUFFING
I took this to my boyfriend's work Thanksgiving supper the first year he worked there. Now I get requests for this stuffing every year. I grew up with very different Thanksgiving stuffing so this is great for when I'm in the mood for something a little more traditional but still a little unique.
Provided by madsthegr8
Time 1h
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Put butter and olive oil in a skillet over medium heat. When butter has melted, add apples, onion, celery, and garlic; let sweat for 5 to 6 minutes.
- Meanwhile, combine cornbread stuffing mix, 1 1/2 cups water, and 2 tablespoons butter in a microwave-safe bowl. Microwave on high power for 5 to 6 minutes. Remove from the microwave and fluff with a fork. Repeat with turkey stuffing mix, remaining 1 1/2 cups water, and remaining 2 tablespoons butter.
- Combine softened apple-vegetable mixture and both stuffings in a large bowl; stir until everything is mixed together. Add 2 cups broth and stir again; it needs to be wet but not soupy. Add more broth (up to 1 cup) if needed. Transfer to the prepared baking dish.
- Bake in the preheated oven until the top is slightly crunchy and the stuffing looks a lot drier than it did going into the oven, about 35 minutes. If more time is needed, bake in 10-minute increments.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 16.9 g, Cholesterol 14.3 mg, Fat 7.3 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 3.6 g
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- Preheat oven to 300 degrees F. Spread bread cubes in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours.
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- Preheat oven to 350 degrees F. Spread whole-wheat and white bread on a baking sheet and bake until lightly toasted, 15 to 20 minutes.
- Meanwhile, place giblets and water in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes. Drain, reserving the cooking liquid. Finely chop the giblets and set aside.
- Heat oil in a large nonstick skillet over medium heat. Add celery and onion; cook, stirring occasionally, until softened, about 5 to 7 minutes. Add apples, cook for 3 minutes longer. Add the giblet-cooking liquid, sage and thyme. Reduce heat to low and simmer until the apples are tender and most of the liquid has evaporated, 5 to 7 minutes. Transfer the mixture to a large bowl and add the toasted bread, giblets and cranberries. Drizzle broth over the bread mixture and toss until evenly moistened. Season with salt and pepper.
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- In a large broiler safe pot, brown sausage over medium heat. Add apples and onions, and saute until onions are translucent and apples are softened.
- Stir in stuffing mix, then pour 2 cups of chicken stock over top. Check moisture level of stuffing to see if it's to your liking, then add additional stock as necessary (I usually end up around 2 1/2 cups total). At this point, you can freeze it for later use if you'd like.
- If serving right away, place under broiler for 2 - 5 minutes, watching closely to brown and crisp the top.
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- Preheat oven to 300°F with racks in upper and lower thirds. Spread bread on 2 rimmed baking sheets and bake until dry and crisp (but hasn't taken on any color), 18 to 20 minutes, rotating baking sheets from top to bottom halfway through. Let cool for 30 minutes. (Cooled, toasted bread cubes can be stored in an airtight container at room temperature for up to 2 days.)
- While bread cools, increase oven to 350°F. Grease a 13-by-9-inch baking dish with 1 tablespoon butter. Heat oil and 2 tablespoons butter in a large skillet over medium-high until butter melts. Add sage; cook, stirring often, until crisp, about 1 minute. Using a slotted spoon, transfer sage to a plate.
- Add onions, celery, pepper, and 1½ teaspoons salt to same skillet; cook, stirring often, until mixture softens and just begins to turn golden, 6 to 8 minutes. Transfer to a large bowl; add bread, grated apple, and half of the crisped sage.
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- Melt butter in a large nonstick pot over medium heat. Add onion, celery, shallots, garlic, and salt. Stirring frequently, cook veggies until softened, about 6 minutes.
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- Toss bread with oil and pepper on a large rimmed baking sheet. Bake, stirring once, until crispy, about 15 minutes. Add to the bowl with the onions.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #stuffings-dressings #side-dishes #fruit #holiday-event #thanksgiving #apples #presentation #served-hot
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