APPLE PECAN STUFFING
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.
APPLE-PECAN HOLIDAY STUFFING
[DRAFT]
Provided by Food Network
Time 15m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Melt Country Crock® Spread in 12-inch no-stick skillet over medium-high heat and cook onion and celery, stirring occasionally, until tender, about 5 minutes. Stir in apple and cook, stirring occasionally, until apple is tender, about 4 minutes. Stir in broth and apple cider. Bring to a boil over high heat. Remove from heat and stir in stuffing mix until moistened. Garnish with pecans and parsley.
STOVE TOP STUFFING WITH APPLES AND PECANS
Get ready for Thanksgiving, and make our STOVE TOP Stuffing with Apples and Pecans recipe! With just five ingredients, this fluffy STOVE TOP Stuffing with Apples and Pecans tastes delicious alongside a tasty slice of turkey, cranberry sauce and mashed potatoes.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Prepare stuffing mix as directed on package, substituting orange juice for the water.
- Stir in remaining ingredients; cover. Let stand 5 min.
- Fluff with fork.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 1.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
APPLE AND PECAN STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, apples, pecan, McCormick® Rubbed Sage, kosher salt, Stuffin' Muffins Base, large eggs
Provided by McCormick
Categories Breakfast
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
- Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1-2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
- Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
- Bake the stuffing cups for 30-35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 84 calories, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, Sugar 8 grams
APPLE, CRANBERRY & PECAN STUFFING
Make a satisfying Apple, Cranberry & Pecan Stuffing for Thanksgiving or any holiday! This hearty Apple, Cranberry & Pecan Stuffing is great year-round.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Bring juice and butter to boil in medium saucepan on high heat.
- Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
- Let stand 5 min. Stir in nuts.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
HERBED PECAN STUFFING
"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
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HERB APPLE STUFFING WITH PECANS | THE COLLEGE HOUSEWIFE
From thecollegehousewife.com
Cuisine AmericanCategory Side DishServings 8-10Total Time 1 hr 5 mins
- Preheat oven to 350 F. Line a baking sheet with parchment paper and spread bread out into one even layer (may need two baking sheets). Bake for 8-10 minutes, or until lightly toasted.
- In a saute pan, add in butter on medium heat until melted. Add in onion, celery, salt and pepper. Cook for 5-6 minutes, or until onions are translucent. Add in apple and cook for another 3-4 minutes, or until tender.
- In a large bowl, toss together toasted bread, sautéed onions, celery, apple, herbs, cranberries, pecans, chicken stock and melted butter. Place into a large casserole dish, cover with foil and bake for 20 minutes. Uncover and bake for an additional 20-30 minutes, or until golden brown.
APPLE PECAN STUFFING RECIPE - A MOM'S TAKE
From amomstake.com
Cuisine DinnerEstimated Reading Time 3 minsCategory Easy Recipes
- Pour in your chicken broth and let come to a boil. Remove from heat and stir in Stuffing cubes. Serve.
21 DAY FIX APPLE-PECAN STUFFING - THE FOODIE AND THE FIX
From thefoodieandthefix.com
3.9/5 (11)Total Time 1 hrServings 10Calories 146 per serving
- Preheat your oven to 225 degrees. Place your fresh bread cubes on a baking sheet and dry them out in the oven for about 25 minutes. This will make them very dry on the outside, but you'll still be able to feel a little moisture on the inside. When the bread cubes are done and you've pulled them out, change your oven temp to 400 degrees.
- Meanwhile, toast your pecans in a dry skillet until they become aromatic (this is an optional step, but it really will enhance your dish.
- In a large saute pan, melt your butter on medium heat. Add your celery, green onions, apple and some black pepper to taste. Cook for 1-2 minutes, stirring occasionally.
- To this mixture, add the broth, salt, sage and thyme. Pop a lid on and bring to a boil. Once the broth is boiling, turn of the heat and stir in your bread cubes and pecans until everything is well combined. Put this mixture into either an 8X8 square baking dish or a similarly sized casserole dish and bake at 400 degrees for 10-15 minutes or until the top starts to brown and get slightly crispy.
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