CRANBERRY AND APRICOT STUFFING FOR TURKEY OR CHICKEN
Make and share this Cranberry and Apricot Stuffing for Turkey or Chicken recipe from Food.com.
Provided by djmastermum
Categories Whole Turkey
Time 13m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients well.
- Spoon into turkey yor chicken!
APRICOT AND CRANBERRY JELLY
Provided by Food Network
Categories condiment
Time 25m
Yield approximately 8 cups
Number Of Ingredients 5
Steps:
- Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CRANBERRY APRICOT DRESSING
This recipe takes advantage of traditional holiday dried fruits and nuts. Fresh-baked cornbread really adds to this recipe.
Provided by Food Network
Yield Serves 6-8
Number Of Ingredients 15
Steps:
- Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
- Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
- Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.
CHESTNUT, BACON & CRANBERRY STUFFING
This festive stuffing brings together all the trimmings in one gorgeous mass
Provided by Good Food team
Categories Side dish
Time 1h20m
Yield Makes 24 stuffing balls
Number Of Ingredients 12
Steps:
- Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
- Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
- To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.
Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium
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.
APPLE-CRANBERRY STUFFING
I leave out the giblets my mom used in her stuffing and bump up the fruit and wild rice instead. The result is this delicious apple cranberry stuffing. -Miranda Allison, Simpsonville, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 16 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 819mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 4g fiber), Protein 5g protein.
DRIED CRANBERRY, APRICOT, AND FIG STUFFING
Provided by Sara Foster
Categories Side Bake Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Cranberry Dried Fruit Fig Apricot Fall Family Reunion Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.
- Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
- Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
- Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
- Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
CHESTNUT & CRANBERRY ROLL
Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice
Provided by Jane Hornby
Categories Dinner
Time 1h30m
Yield Makes 2 rolls, each cuts into 8 slices
Number Of Ingredients 13
Steps:
- Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
- Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
- To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
- Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
Nutrition Facts : Calories 291 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.69 milligram of sodium
CRANBERRY AND APRICOT JEWELED STUFFING
A fruity and savory stuffing to serve with ham, pork, and turkey. Stuffing takes about 20 minutes from printing out recipe to table!
Provided by Dawn399
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil in a 2 quart saucepan or casserole dish.
- Add all ingredients and cook for 5 minutes on a low temperature.
- Fluff with a fork and stir ingredients together for a couple more minutes, may add additional water, butter or seasoning if desired.
- Serve-yummy!
Nutrition Facts : Calories 321.5, Fat 14.1, SaturatedFat 4.5, Cholesterol 17, Sodium 841.2, Carbohydrate 44.4, Fiber 3.7, Sugar 13.9, Protein 6.9
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CRANBERRY AND APRICOT STUFFING RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Gluten-Free Christmas RecipesServings 24Calories 104 per serving
- Melt the butter in a saucepan over a medium heat. Add the onion and celery and cook for 5-8 minutes or until softened. Remove from the heat and tip into a mixing bowl and leave to cool.
- Add the remaining ingredients and season to taste. Mix well, you may find it easier to get your hands in so you can mix everything together. Roll into balls and lay on a baking tray lined with baking paper. Cover with cling film and freeze for a couple of hours until firm, then pop into freezer bags. Label and freeze for up to 1 month.
- To cook, preheat the oven to 200°C/fan180°C/gas 6. Tip the frozen balls onto a greased baking tray and cook for 25-30 minutes or until golden and cooked through.
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