APPLE-CRANBERRY DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. Butter a shallow 3-quart casserole.
- Cut or tear bread into bite-size pieces. Lay bread pieces in a single layer on 1 or 2 baking sheets. Bake until slightly dry and crisp, about 15 to 20 minutes. Cool.
- Peel, core, and coarsely chop the apple. Coarsely chop the onion, celery, and apricots. Chop the parsley.
- Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, apricots, cranberries, thyme, salt, and fennel seeds; cook until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat.
- Beat the egg in a large bowl. Add the toasted bread and the onion and fruit mixture; toss until evenly moistened. Loosely pack the dressing into the prepared pan. Bake, uncovered, until the top is crusty, about 40 minutes. Drizzle the pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
CORNBREAD STUFFING WITH APPLES AND SAUSAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Heat olive oil over medium-high heat in 12-inch skillet.
- Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
- In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.
APPLE-CRANBERRY CORNBREAD STUFFING
This is an easy, sweet apple-cornbread stuffing. Can be stuffed in a turkey or baked in a casserole.
Provided by doreen bunten
Categories Cornbread Stuffing and Dressing
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Pour 2 cups hot water over dried cranberries and let stand until rehydrated, about 20 minutes. Drain.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish.
- Heat 2 tablespoons butter in a pot over medium-high heat. Saute apples, celery, and onion in the hot butter until light brown and softened, 5 to 7 minutes, adding cranberries during the last few minutes.
- Transfer sauteed mixture to a large bowl. Add stuffing mix, chicken stock, melted butter, poultry seasoning, sage, rosemary, salt, and pepper. Mix well. Transfer to the prepared baking dish.
- Bake in the preheated oven until golden and set, 20 to 30 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 65 g, Cholesterol 26.1 mg, Fat 11.9 g, Fiber 4.6 g, Protein 8.9 g, SaturatedFat 6.6 g, Sodium 1531.4 mg, Sugar 11.8 g
CRANBERRY APPLE STUFFING
One Thanksgiving, I lost the recipe I planned to use, so I threw this cranberry stuffing together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she'd ever tasted! Talk about a compliment! -Beverly Norris, Evanston, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.
Nutrition Facts : Calories 338 calories, Fat 17g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 809mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 4g fiber), Protein 8g protein.
WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING
Categories Fruit Herb Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Fall Wild Rice Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
- Put oven rack in upper third of oven and preheat oven to 350°F.
- Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
- Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
- Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
- Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
CRANBERRY CORNBREAD STUFFING RECIPE
Try this Cranberry Cornbread Stuffing Recipe for a party. Our Cranberry Cornbread Stuffing Recipe is ready in under an hour and makes up to 10 servings.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly coat an 8x8-inch or other medium-sized baking dish with cooking spray.
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, crumbling with a spoon. Once sausage begins to brown, add butter, celery, onion, apple, sage and pepper. Cook, stirring often, until vegetables are tender, 5 to 7 minutes.
- Remove from heat; stir in chicken broth and egg.
- Stir in cranberries. Then add in the stuffing mix and stir to combine.
- Pour into prepared baking dish and cover with foil. Bake for 15 minutes uncovered. Remove foil and bake until crisp, 15 to 20 minutes more. Top with fresh sage leaves.
- Enjoy!
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 10 g, Protein 8 g
CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING
Breads, fruit, nuts, and sausage combine to make a tasty stuffing for a 20-lb turkey or a casserole of dressing on the side. If you're using a smaller turkey, you can put excess stuffing in a smaller casserole dish and bake it while the turkey's resting before carving. Southern influenced, this has become our favorite dressing for Thanksgiving or any special occasion. You could add other fruits (cranberry AND apple, for example) or different nuts or seasonings to suit your tastes. Adapted from "The Silver Palate Cookbook".
Provided by Lizzie-Babette
Categories Breads
Time 2h10m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Melt half the butter in a large skillet.
- Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
- Remove onion and butter from pan and put in a very large bowl to be mixed later.
- In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
- Remove apples and butter from pan and put in the bowl with the onions.
- With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
- When done, remove with a slotted spoon and add it to the mixing bowl.
- Reserve drippings for basting later.
- Add remaining ingredients to the mixing bowl and combine gently.
- If you're going to stuff a turkey, cool completely in the refrigerator first.
- To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
- Uncover the pan for the last 10 minutes of cooking to brown.
- Serve hot or warm.
- Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
- Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.
Provided by Stacy M. Polcyn
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g
HERBED APPLE-CRANBERRY BREAD DRESSING
Not all stuffings are created equal. My version of the classic side dish features apples for a sweet crunch and cranberries for a little tartness. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onions and celery; cook and stir 6-8 minutes or until onions are tender. Stir in remaining ingredients. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.
Nutrition Facts :
STOVE TOP CRANBERRY AND APPLE STUFFING
Cook a sweet and tart cranberry and apple stuffing for all your holiday needs. This STOVE TOP Cranberry and Apple Stuffing recipe uses apple juice instead of water for extra festive flavor.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 10m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 4
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. Fluff with fork.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8857 g, Sugar 0 g, Protein 3 g
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CRANBERRY-APPLE CORN BREAD STUFFING - MIDWEST LIVING
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Total Time 1 hr 25 minsCalories 293 per servingPublished 2004-12-01
- In a large Dutch oven melt butter over medium heat. Cook and stir celery and onion in hot butter about 5 minutes or till tender. Remove from heat.
- Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
- Spoon stuffing into a 3-quart baking dish (13x9x2-inch). Bake, covered, in a 325 degree F. oven for 35 minutes. Uncover; bake for 15 to 20 minutes more or till heated through and to desired moistness.
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Reviews 22Category Dinner, Side DishCuisine AmericanTotal Time 1 hr
- Preheat the oven to 400ºF. Core and dice the apples. Add the apples, cranberries, brown sugar, and salt to a large baking dish. Stir until the apples and cranberries are evenly coated in sugar. Transfer to the oven and roast for 20 minutes. Stir the apples and cranberries, return them to the oven and roast for an additional 10-15 minutes, or until the cranberries have burst and appear wrinkled.
- Meanwhile, dice the celery and onion. Add the butter, celery and onion to a large pot. Sauté over medium heat for about 5 minutes, or until the onions are soft and translucent. Chop the pecans.
- Add 3 cups water to the pot with the celery and onion, place a lid on top, turn the heat up to high, and bring the water up to a boil. Once boiling, add the cornbread stuffing mix and stir briefly to combine. Turn off the heat, place the lid on top and let the stuffing rest for 5 minutes to absorb the liquid.
CRANBERRY-APPLE CORN BREAD STUFFING | BETTER HOMES & …
From bhg.com
5/5 (42)Published 2021-11-25Total Time 25 hrs 35 minsCalories 293 per serving
- In a large Dutch oven melt butter over medium heat. Add celery and onion; cook and stir about 5 minutes or until tender. Remove from heat.
- Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough of the 1 3/4 to 2 cups broth to moisten, tossing lightly to combine. Spoon stuffing into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 35 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center [165°F].)
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