APPLE & SHALLOT DRESSING
Full of classic herbs like thyme and sage, but featuring surprises like fennel and golden raisins, this incredible dressing is like a savory bread pudding.
Provided by Food Network
Categories condiment
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large stock pot over medium heat, melt 4 tablespoons butter. Add the shallots, season with salt, and sauté, stirring occasionally, until soft and translucent, 6-8 minutes. Remove fennel stalk and fronds from bulb; save for another use or discard. Cut bulb in half, then cut out and discard the core from each half. Slice fennel into a ½-inch dice and set aside.Using a knife to peel off the tough skin of the celery root; discard the skin. Slice celery root into a ½-inch dice. To the pot, add fennel, celery root, apple, and walnuts; stir to combine. Sauté over medium heat, stirring occasionally, until tender, 3-4 minutes. Season with salt and pepper.
- Turn off the heat; add the bread and raisins to the pot. Stack sage leaves, then roll like a cigar and thinly slice across to create fine ribbons of sage (also known as a "chiffonade"). Remove thyme leaves from the stem by pinching the tip of the sprig and pulling straight down. Add coriander, sage, and thyme leaves to the pot; season generously with more salt and pepper.
- Add milk a little at a time, and use your hands to gently combine all the ingredients after each addition. (If mixture is too hot, gently mix with wooden spatula or spoon until the stuffing cools.) Make sure each crouton is coated with milk, but not soggy. When enough of the milk has been added, allow the stuffing to rest, stirring occasionally, until the milk has fully absorbed, about 15 minutes. Meanwhile, grease a 13-by-9-inch baking dish with 1 tablespoon butter and preheat oven to 350 F.
- Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 50-60 minutes.
APPLE STUFFING
Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
HERB AND APPLE STUFFING
Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
Provided by Ina Garten
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
SKILLET STUFFING WITH APPLES, SHALLOTS, AND CRANBERRIES
Provided by Leah Koenig
Categories Thanksgiving Cranberry Apple Thyme Shallot
Yield Serves 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375°F. In the bowl of a food processor, pulse the shallot, onion, celery, apple, and garlic, scraping down sides of the bowl, until finely chopped.
- In a 12-inch cast iron or other oven-safe skillet over medium-high heat, heat butter. Add the chopped vegetable mixture, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until tender, 7 to 8 minutes. Reduce heat to medium, add the bread cubes and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Remove pan from heat and stir in the broth, cider, rosemary, thyme, and cranberries. Once the liquid is completely absorbed, stir in the eggs, transfer the pan to the oven and bake until browned on top and cooked through, 20 to 25 minutes.
APPLE STUFFED PORK LOIN WITH APPLE-SHALLOT CREAM SAUCE
Steps:
- Pork Loin: Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper. Preheat oven to 400 degrees. Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme. Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hours. Begin sauce while roast is cooking. Apple-Shallot Cream Sauce: Heat butter in a skillet set over medium heat. When foam from butter subsides, sauti shallots and apple for 5 minutes. Add chicken broth and bring to a boil. Stir well, then set sauce aside. When roast is done, remove from pan and allow roast to set before carving. Add sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes. Slice roast and serve with sauce
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