Apple Nut Stuffing Recipes

Steps:

• Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
• Preheat the oven to 350 degrees F.
• Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
• Remove from the oven and serve.
• MMMMM...stuffing!

Steps:

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

Steps:

• In a small nonstick skillet coated with cooking spray, cook onion in butter until tender. In a small bowl, combine the bread crumbs, apple, raisins, salt, sugar, sage and onion mixture. Drizzle with apple juice; toss to coat., Transfer to a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until apple is tender and top is lightly browned.

Steps:

• In 8-inch skillet, heat 2 tablespoons of the butter and the walnuts over medium heat, stirring occasionally, until nuts are lightly toasted. With slotted spoon, remove nuts from skillet; place in small dish. Add honey and nutmeg to nuts; mix to glaze. Set aside.
• In same skillet, melt remaining 6 tablespoons butter over medium heat. Cook celery and onion in butter over medium heat 3 to 4 minutes, stirring occasionally, until almost tender.
• Meanwhile, spray 4- to 6-quart slow cooker with cooking spray. In slow cooker, place stuffing cubes. Add mushrooms and celery mixture; mix lightly. Add applesauce and water; mix lightly.
• Cover; cook on Low heat setting 4 to 5 hours.
• Just before serving, sprinkle with glazed walnuts.

Steps:

• Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
• Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
• Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
• Bake at 350* for 30 minutes.
• Yield: 6 servings (4 1/2 cups).

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a bundt pan.
• In a dry saute pan set over medium heat, toast the walnuts until light golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium, add the celery, onion, apple and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes; remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock, apple butter and egg in a separate bowl, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30 to 40 minutes. If the top starts to get too brown, cover with foil. Let rest for 10 minutes in the bundt pan, then unmold onto a serving platter.
• Combine the apples, apple cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes.
• Meanwhile, preheat the oven to 300 degrees F.
• Puree the apple mixture using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
• Transfer the Dutch oven to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Let cool completely.

Steps:

• Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
• Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
• Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

Steps:

• Put the linseeds in a small bowl and mix with 2 tbsp water, then set aside for 5-10 mins until the water thickens to a gluey consistency. Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 mins until softened.
• Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plate and set aside. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any liquid in the bowl), chopped onions and plenty of seasoning to the processor. Pulse to blend the mixture until just combined - don't chop too finely or the stuffing will lose its nice nutty texture.
• Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray. Can be covered with cling film and chilled for up to two days or frozen for two months.
• Heat oven to 200C/180C fan/gas 6. Unwrap (if chilled) and bake for 25-30 mins until the nuts are a little darker and the balls have firmed up slightly - they will be softer than traditional stuffing balls but will firm up after a few mins cooling. If you're cooking from frozen, bake for 35-40 mins.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the stem out of the apple and hollow out the center until it is about 1 1/2 inches wide without going through the bottom. In a small cup, stir together the cinnamon, nutmeg and sugar. Set aside half of this mixture, and mix the rest with the cream cheese and dried cranberries.
• Sprinkle some of the reserved cinnamon sugar into the apple's cavity. Fill with the cream cheese mixture, and sprinkle the remaining cinnamon sugar on the top. Place the apple in a small baking dish.
• Bake for 35 to 40 minutes, until the apple is tender enough to easily pierce with a fork.

Steps:

• In large bowl, combine nuts, bread cubes and diced apples.
• In medium saucepan, over medium heat, cook onion and celery in margarine (or butter) until tender; stir in poultry seasoning and broth. Pour over bread cube mixture and toss lightly.
• For dressing on the side: Spoon mixture into 3 quart casserole or 9x13 baking dish. Cover and bake at 350 for 30 to 40 minutes, or until heated throughout. You may want to remove the cover early to brown the dressing if you like it a little crispy on top.
• To stuff turkey: follow recommended times for roasting your turkey with stuffing inside.

Steps:

• Saute onions and celery in butter or oil until soft. Transfer to large bowl.
• Moisten bread with broth and add to sauteed vegetables.
• Add remaining ingredients and mix well.
• Transfer to casserole and bake 35 minutes at 350 degrees.

Steps:

• Heat 2 tablespoons of the butter and the walnuts in 10-inch skillet over medium heat, stirring occasionally, until walnuts are lightly toasted. Remove walnuts from skillet, using slotted spoon; place in small dish. Stir honey and nutmeg into walnuts until glazed; set aside.
• Melt remaining 6 tablespoons butter in same skillet over medium heat. Cook celery and onion in butter 3 to 4 minutes, stirring occasionally, until crisp-tender.
• Spray 4- to 6-quart slow cooker with cooking spray. Place stuffing cubes in cooker. Add cooked celery and onion with butter and the mushrooms to stuffing cubes; mix lightly. Add applesauce and water; stir gently to mix.
• Cover and cook on low heat setting 4 to 5 hours. Sprinkle with glazed walnuts before serving.

Steps:

• Preheat the oven to 300 degrees. Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened. Then peel the chestnuts, being careful to remove the fuzzy inner membrane. If they are difficult to peel, return them to the oven for 5 to 10 minutes. When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften. Drain immediately.
• Place the apricots and raisins in separate bowls and cover them with boiling water. Set aside for at least 20 minutes.
• Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes. Place the onions and garlic in a mixing bowl.
• Add another tablespoon of olive oil to the pan along with the chopped apples. Turn the heat up to medium and stir continuously. When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
• Chop the chestnuts coarsely and add them to the bowl. Drain the apricots and cut them into bite-sized pieces. Then drain the raisins and put them and the apricots in the bowl. Add the celery, croutons, orange rind, parsley, thyme and pepper. Pour in half of the turkey stock, mix, then stir in the remaining stock. Taste and season with salt and more pepper or thyme if desired. Set aside until you are ready to stuff the turkey.

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
• In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
• Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.