Apricotpecanstuffing Recipes

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STICKY APRICOT DRUMSTICKS

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h10m

Yield 4 to 6 servings

Number Of Ingredients 7



Sticky Apricot Drumsticks image

Steps:

  • Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
  • Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.

12 chicken drumsticks (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1/2 cup apricot jam
1/2 cup French dressing
1/4 cup red wine vinegar
6 cloves garlic, minced
1/4 cup brown sugar

ROAST CHICKEN WITH APRICOT STUFFING

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 15



Roast Chicken With Apricot Stuffing image

Steps:

  • Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
  • Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
  • Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
  • Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

1/3 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon fresh marjoram, plus sprigs for garnish
1 lemon, halved (half zested, both halves juiced)
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
1 5-to-6-pound chicken
1 small red onion, chopped
2 stalks celery, chopped
1/2 cup dried apricots, chopped
5 cups cubed day-old French bread
1/4 cup chopped fresh parsley
3/4 cup low-sodium chicken broth
1 tablespoon apricot preserves
1 tablespoon apple cider vinegar

APRICOT-PECAN STUFFING

My husband loves pecans so I dug around until I found this very tasty and interesting stuffing. I now make it for big gatherings and get so many compliments on it and friends requesting the recipe!

Provided by Wendy W88

Categories     Fruit

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15



Apricot-Pecan Stuffing image

Steps:

  • In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
  • Stir in apples, pecans, apricots, and nutmeg.
  • Cook about 4 minutes.
  • In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
  • In a small bowl, combine half and half, egg, salt, and pepper.
  • Add to bread mixture and stir gently to coat.
  • Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
  • Uncover and bake an additional 15 minutes.

1 cup sliced leek
3/4 cup chopped onion
1/4 cup butter
2 medium apples, cored and chopped
1 cup chopped pecans
3/4 cup chopped dried apricot
1/2 teaspoon ground nutmeg
4 cups dried white bread, cubed
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh parsley
3/4 cup half-and-half
1 beaten egg
1 teaspoon salt
1/2 teaspoon pepper

BRANDY APRICOT STUFFING

A nice addition instead of potatoes. We have this with cornish game hens. Cook time includes 20 minute cool down time for the sauce .

Provided by peachez

Categories     Weeknight

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13



Brandy Apricot Stuffing image

Steps:

  • Heat oven to 350 degrees.
  • Lightly oil a 2 quart casserole.
  • In a small saucepan; heat brandy and the apricots to boiling, stir well.
  • Remove from heat and set pan aside.
  • Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
  • Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
  • Toss gently to mix Spoon into oiled casserole dish, cover with lid.
  • Bake for 45 minutes or until throughly heated.
  • Serve.

Nutrition Facts : Calories 313, Fat 12.4, SaturatedFat 2.2, Cholesterol 21.1, Sodium 559.8, Carbohydrate 29.6, Fiber 4.6, Sugar 6.9, Protein 5.3

1 cup brandy
1/2 cup dried apricot, diced
2 teaspoons vegetable oil
1 cup celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
5 cups stuffing cubes (cubed, dried bread) or 5 cups your favourite recipe for prepared stuffing
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth
1/2 cup toasted sliced almonds
1/2 cup dried cranberries
1/2 teaspoon thyme
1/4 teaspoon fresh ground black pepper
1 egg, whisked

APRICOT & PECAN STUFFING

Apples and dried apricot put a little tart and sweet into this easy stuffing recipe side dish. And for the nutty? We added toasted pecan pieces.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 4



Apricot & Pecan Stuffing image

Steps:

  • Prepare stuffing mix as directed on package, adding apples and apricots with the stuffing mix.
  • Stir in pecans.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 medium apple, chopped
1/2 cup dried apricots, chopped
1/4 cup pecan pieces, toasted

APRICOT AND PECAN TURKEY STUFFING

Nutty, fruity apricot stuffing that tastes amazing baked in the bird or by itself.

Provided by Jenny

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11



Apricot and Pecan Turkey Stuffing image

Steps:

  • Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
  • Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
  • Bake in the preheated oven until heated through, 20 to 25 minutes.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 20 g, Cholesterol 5.3 mg, Fat 9.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 394.7 mg, Sugar 5.9 g

3 ½ cups fat-free chicken broth
1 cup chopped dried apricots
4 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced celery
2 Granny Smith apples - peeled, cored, and cubed
1 tablespoon dried thyme
2 teaspoons rubbed dried sage
1 teaspoon freshly ground black pepper
16 ounces seasoned bread crumbs
2 cups coarsely chopped pecans

APRICOT SAUSAGEMEAT STUFFING

I have stuffed my Christmas Turkey with this stuffing for many years - my family loves it!

Provided by ksharpe002

Time 15m

Yield Serves 8

Number Of Ingredients 0



Apricot sausagemeat stuffing image

Steps:

  • Mix all ingredients together in a bowl (by hand is best)
  • Stuff into the neck end of the turkey, pushing as far under the skin over the breast as you can
  • Cook turkey as normal

ANY-ROAST APRICOT & PECAN STUFFING

You can't quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it

Provided by Sara Buenfeld

Categories     Side dish

Time 30m

Yield Makes 4 batches

Number Of Ingredients 12



Any-roast apricot & pecan stuffing image

Steps:

  • Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more. Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
  • Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
  • One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.
  • Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.

Nutrition Facts : Calories 71 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

50g butter
2 onions , halved and sliced
4 celery sticks, chopped
200g semi-dried apricot , halved
3 garlic cloves , chopped
140g pecan , roughly broken
1 tsp ground nutmeg
200g fresh breadcrumb
500g pack pork mince
1 large egg
3 tbsp chopped soft thyme leaf
small pack chopped parsley

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