Cran Raisin Walnut Stuffing Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
• Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
• Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly 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 and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, 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 baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

Steps:

• Saute onions and celery in butter until tender.
• While cooking above, heat cranberries and raisins in the chicken broth over low heat to plump.
• In a large bowl, mix bread cubes, walnuts and spices.
• Add remaining ingredients and toss well to ensure the mixture is evenly moist.
• Place in covered caserole dish and cook at 325°F for 30 minutes.
• If you like a crispy top, remove lid for last 5 minutes of cooking.

Steps:

• 1. cube all loaves of bread and add to a very large bowl- I use my mother in laws bread bowl.As I add each loaf that is cubed to the bowl -I sprinkle the poultry seasoning over it to cover- lightly
• 2. cube the celery add to bowl and mix cubed celery and add to bowl and mix
• 3. dice onions add to bowl and mix
• 4. at this point I separate the stuffing mix into 2 smaller bowls.I butter or spray 2 9x13 pans in preparation to adding the stuffing. I one pan I put one batch of the stuffing and add stock to dampen,cube ~1/4 cup of butter on top and cover with foil- put aside
• 5. with the other half of the stuffing I add the cranberries, walnuts and raisins-mix well and then add to the 2nd pan. Dampen with stock-add butter and cover with foil.
• 6. Bake in oven-350` for about 30-40 minutes or until heated through-enjoy

Steps:

• Saute onions, celery and walnuts in butter until tender.
• stir honey and all spices into the orange juice.
• Toss together the vegetable-nut mixture, cranberries and raisin bread cubes.
• Pour juice mixture over all and mix gently until well combined, adding more juice if necessary in order to hold a ball shape.
• Shape 1/2 cupfuls into balls by hand an dplace on greased cookie sheet.
• Bake in a preheated 350°F oven for about 25-30 minutes, until lightly browned.

Steps:

• Bring water, berries and margarine to boil in large saucepan.
• Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff with fork. Stir in nuts.

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.