CRANBERRY-WALNUT STUFFING
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
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.
ALMOST-FAMOUS CRANBERRY WALNUT RELISH
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool.
DAWN'S CANDIED WALNUTS
These walnuts are a special treat for Christmas, and are well worth the time it takes to make them.
Provided by Dawn Timmerman
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
- Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
- Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 16.9 g, Cholesterol 0.5 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 1.8 g, Sodium 39.3 mg, Sugar 13.5 g
CRANBERRY SAUCE WITH WALNUTS
Traditional cranberry sauce is nice, but this jazzed-up version is several steps above. It travels well, and all the women in my family serve it. The apricot preserves, lemon and toasted walnuts make it different. -Dee Buckley, Salado, Texas
Provided by Taste of Home
Time 40m
Yield 3-1/2 cups.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes. , Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.
Nutrition Facts : Calories 178 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 1g fiber), Protein 1g protein.
AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING
This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.
Provided by Stacy M. Polcyn
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g
SIMPLE CRANBERRY AND TOASTED WALNUT STUFFING
This recipe was in the latest (Fall 2005) edition of Kraft What's cooking. It looks so tempting and is so easy to make. Prep time 5 minutes. Make your traditional stuffing and have this as a lighter side dish. I made this stuffing for Thanksgiving--made it in the morning and popped it in the oven 35 minutes (350°F) before serving--everyone raved about it
Provided by Bergy
Categories Low Cholesterol
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring 1 cup water, cranberries & margarine (butter) to a boil.
- Stir in stuffing mix, cover, remove from heat, let stand 5 minutes.
- Fluff with a fork and stir in walnuts.
- If you wish sprinkle some fresh chopped parsley over top.
- That's it - Serve.
Nutrition Facts : Calories 266.1, Fat 16.5, SaturatedFat 2.1, Cholesterol 1.2, Sodium 527.8, Carbohydrate 25.4, Fiber 2.3, Sugar 3.9, Protein 6.1
CRANBERRY WALNUT TARTLETS
Steps:
- Prepare tart shells: In an electric mixer, cream together butter and sugar until light and fluffy. Add egg and salt, and beat until combined. Add flour all at once, and slowly mix just until flour is evenly moistened. You don't want to mix until a ball forms around the beaters.
- Transfer to a plastic bag and form into a 6 inch log. Seal bag, pressing out any air, and refrigerate a minimum of 4 hours or as long as 4 days.
- Divide log into 8 parts. On a lightly floured board, roll dough into rounds to fit 8 individual tart pans, 3 inch round x 1 inch deep. The dough should be about 1/8 inch thick. Chill tart shells for 1/2 hour.
- Heat oven to 350 degrees F. Line tart shells with parchment paper and fill with pie weights or dry beans. Bake 10 minutes, remove foil and weights and bake shells 5 minutes longer. Remove and cool.
- Prepare tart filling: In a large bowl, whisk together the sugar, corn syrup, eggs, butter and orange zest. Divide walnuts and cranberries evenly among the partially baked tart shells. Pour sugar mixture over walnuts and cranberries.
- Bake tarts 20 to 25 minutes or until crusts are golden. The edge of the filling will be firmer than the center. Cool tarts of wire racks and refrigerate until ready to serve. Remove cooled tarts from pans and serve.
CRANBERRY - WALNUT RELISH
Provided by Food Network
Time 15m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Bring the sugars, syrup, water, cinnamon, and nutmeg to a boil. Reduce to a simmer and cook gently 5 minutes. Add the cranberries and continue to simmer, uncovered, until half the berries "pop". Remove from the heat and stir in the orange segments. Cool, stir in the walnut pieces, and serve.;
CRAN-RAISIN WALNUT STUFFING
A stuffing that I made for a big turkey dinner last night. 3 Qts cooked, and gone before the night was out. I used a loaf of Wheat French bread for the bread cubes, so I could claim this was a healthy recipe! Amounts are approximate, since I just tossed it together.
Provided by Jen Hill
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 378.7, Fat 14.8, SaturatedFat 4.8, Cholesterol 15.3, Sodium 569, Carbohydrate 53.3, Fiber 4.1, Sugar 5.2, Protein 9.5
CRANBERRY WALNUT UPSIDE DOWN CAKE
Categories Cake Mixer Berry Fruit Nut Dessert Bake Christmas Vegetarian Quick & Easy Cranberry Walnut Fall Winter Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Make topping:
- Melt butter in skillet over moderate heat, then swirl to coat bottom and side of skillet and stir in brown sugar. Simmer, stirring, until sugar is dissolved, 1 to 2 minutes, then sprinkle cranberries and walnuts evenly over butter mixture and remove from heat.
- Make cake:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy, 4 to 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately in batches with buttermilk, beginning and ending with flour mixture and mixing until just combined. (Do not overmix.)
- Bake cake:
- Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.
EASY VEGETARIAN STUFFING
Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!
Provided by MOMFISH
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine boiling water and bouillon cube; stir until dissolved.
- Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
- Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g
CRANBERRY-WALNUT STUFFING
You know what people love even more than a side dish of savory stuffing? That same stuffing-studded with dried cranberries and chopped walnuts.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 3
Steps:
- Prepare stuffing mix according to package directions, adding cranberries and walnuts with the stuffing mix.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.
Provided by Chef John
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
- Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
- Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
- If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g
WALNUT STUFFING
Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
APPLE CRANBERRY WALNUT STUFFING
Make and share this Apple Cranberry Walnut Stuffing recipe from Food.com.
Provided by TyrusG
Categories Christmas
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat saute pan and add butter and saute the onions until golden.
- Add the waltnuts to soften slightly then add the apples and craisins.
- Put breadcrumbs in a large bowl and pour onion mixture over the bread crumbs. Add the sage, scallions, parsley and mix well.
- Spread mixture into a 9x13 pan and add just enough stock to get your stuffing to the desired moisture level.
- bake at 350 for about an hour or until done.
Nutrition Facts : Calories 636.2, Fat 33, SaturatedFat 16.2, Cholesterol 62.8, Sodium 885.8, Carbohydrate 72.5, Fiber 5.7, Sugar 13.7, Protein 14.2
CRANBERRY-WALNUT OATMEAL
My family loves cranberries but we can get them fresh only during the holiday season. This recipe lets us enjoy the tartness of cranberry with the comfort of oatmeal all-year long. -Teena Petrus, Johnstown, Pennsylvania
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and salt to a boil. Stir in oats. Cook 1 minute over medium heat, stirring occasionally., Remove from heat; stir in sugar and vanilla. Top servings with cinnamon-sugar, cranberry sauce and walnuts.
Nutrition Facts : Calories 293 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 53g carbohydrate (21g sugars, Fiber 5g fiber), Protein 7g protein.
CHESTNUT AND CRANBERRY DRESSING
Am I glad I found this recipe again. I cut it out of a Williams Sonoma catalog 2 years ago and made it for my work buddies for a Thanksgiving potluck, they loved it! I'm going to make it again for them this year. You can add 1/2 lb. bulk pork sausage, but I omit it because I'm vegetarian.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
- In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
- In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
- If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
- In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
- Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.
TOASTED WALNUT AND CRANBERRY STUFFING
Make a tasty Thanksgiving stuffing with our Toasted Walnut and Cranberry Stuffing recipe! Everyone will love the flavors in this walnut and cranberry stuffing dish alongside a roast turkey, mashed potatoes and gravy.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 10m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CRANBERRY, APPLE, AND WALNUT CONSERVE
Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.
Categories Condiment/Spread Sauce Fruit Nut Christmas Thanksgiving Quick & Easy Cranberry Apple Walnut Fall Winter Gourmet
Yield Makes about 12 cups
Number Of Ingredients 8
Steps:
- Simmer water, sugar, cinnamon stick, allspice, and half of cranberries (about 5 1/2 cups) in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until cranberries just start to pop, about 5 minutes. Add half of remaining cranberries (about 3 cups) and simmer, stirring occasionally, 5 minutes.
- Meanwhile, peel and core apples, then cut into 1/4-inch dice. Add to cranberry mixture along with walnuts and remaining cranberries, then simmer, stirring occasionally, 5 minutes. Stir in Calvados and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard cinnamon stick.
CRANBERRY-WALNUT STUFFING
Make and share this Cranberry-Walnut Stuffing recipe from Food.com.
Provided by ratherbeswimmin
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat; add in the onion and celery; cover and cook 5 minutes until softened.
- Add in the thyme and sage, stirring to coat; stir in the brandy; cook for 1 minute.
- Transfer mixture to a 4-quart slow cooker; add in the bread cubes, walnuts, cranberries, parsley, salt, and pepper; stir in just enough stock to moisten, and mix well.
- Taste and adjust seasonings, adding a little more stock if the mixture is too dry.
- Cover and cook on LOW for 3-4 hours; serve hot.
Nutrition Facts : Calories 252.3, Fat 14.2, SaturatedFat 1.6, Sodium 535.2, Carbohydrate 25.7, Fiber 2.6, Sugar 5.8, Protein 5.2
CRANBERRY WALNUT WHITE FUDGE
A visit to several Oregon cranberry farms inspired my unusual fruit-flavored white fudge. I make it for family and friends at holidays and for special occasions. I was thrilled when the recipe earned first place at our county fair.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 pounds.
Number Of Ingredients 8
Steps:
- Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a heavy saucepan, bring the sugar, sour cream and remaining butter to a boil over medium heat. Cook and stir until a candy thermometer reads 234° (soft-ball stage), about 15 minutes., Remove from the heat. Stir in the chips, marshmallow creme and vanilla until smooth. Fold in walnuts and cranberries. Pour into prepared pan. Let stand at room temperature until cool., Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 632 calories, Fat 36g fat (12g saturated fat), Cholesterol 36mg cholesterol, Sodium 124mg sodium, Carbohydrate 74g carbohydrate (50g sugars, Fiber 2g fiber), Protein 10g protein.
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