APPLE-RAISIN STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 21m
Yield 8 servings
Number Of Ingredients 0
Steps:
- In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
- Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
- Pour in 4 go 6 cups chicken broth. Simmer until step 5.
- In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
- Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
- Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
WALNUT-HERB STUFFING
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 381 g, Fat 17 g, Fiber 4 g, Protein 11 g, SaturatedFat 5 g
CIDER, BACON, AND GOLDEN RAISIN STUFFING
A blend of whole grain and country breads gives this stuffing just the right deep, earthy flavor, while cider and vinegar-spiked golden raisins lend a few high notes. And the bacon? That's what makes it irresistible.
Provided by Mindy Fox
Categories Stuffing/Dressing Bacon Raisin Thanksgiving Kid-Friendly Side Peanut Free Tree Nut Free Soy Free Small Plates
Yield 10-12 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325ºF. Butter a 13x9x2" baking dish.
- Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25-30 minutes. Let cool, then transfer to a very large bowl.
- Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes. Remove from heat and set aside.
- Bring raisins, vinegar, and 2 Tbsp. water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.
- Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).
- Heat 1/4 cup butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10-12 minutes.
- Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 1 1/4 cups broth.
- Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
- Do Ahead
- Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.
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
PUMPERNICKEL/RYE BREAD STUFFING WITH APPLE, WALNUTS, AND RAISINS
Make and share this Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 10 cups
Number Of Ingredients 12
Steps:
- In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
- Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
- Stir in walnuts and raisins.
- Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
- Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
- Season with salt and pepper to taste.
- Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).
GEORGIAN GOLDEN RAISIN WALNUT TORTE
This is an adaptation of a recipe I found while researching Georgian food for a party. It has become a favorite dessert for my group of friends. The original called for purple raisins, but I like the flavor of sultanas better. You can obviously use whichever you like best. I also think it might be good with some other dried fruits mixed in, but I haven't tried that yet.
Provided by Brigette Anderson
Categories Desserts Pies Fruit Pie Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 14x16-inch or larger baking sheet.
- Spread walnuts out onto a baking sheet in a single layer and bake in the preheated oven until walnuts smell toasted and are lightly browned, about 10 minutes. Let cool; process nuts into tiny chunks in a food processor, pulsing several times to avoid turning them into nut butter.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add raisins to the steamer, cover, and steam until plump and moist, 10 to 15 minutes.
- Combine walnuts, raisins, 1/2 cup white sugar, and cinnamon in a bowl.
- Place 1 pie crust in the center of the prepared baking sheet. Cover with 1/3 of the raisin mixture, spreading it into a layer about 1/2-inch thick and leaving a 1-inch margin at the edge of the crust. Dot filling with 1 tablespoon butter chunks. Place 2nd crust over filling and spread 1/3 of the raisin filling as before; dot with 1 tablespoon butter. Repeat with 3rd crust and remaining 1/3 of raisin filling and remaining 1 tablespoon butter chunks. Place final crust on top and press edges together to make a dome with the filling sealed inside the crusts. Use your fingers to crimp the edges into a fluted shape.
- Whisk egg with milk in a small bowl and brush the top of the pie with the mixture. Cut 5 2-inch-long slits into the top crust in a star pattern.
- Bake in the preheated oven until golden brown, 50 to 60 minutes.
- Combine 1/2 cup white sugar, brown sugar, and white grape juice in a small saucepan. Bring to a boil until mixture thickens into a syrup, 7 to 10 minutes. Drizzle syrup over the hot torte to make a glaze. Cool slightly before cutting into 16 slices for serving.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 58.5 g, Cholesterol 17.3 mg, Fat 26.9 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 6.3 g, Sodium 277.2 mg, Sugar 30.6 g
FRUIT AND NUT STUFFING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 12 cups
Number Of Ingredients 23
Steps:
- Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
- Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
- Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.
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 :
RAISIN WALNUT STUFFING
Steps:
- Put dry bread crumbs in a large bowl - set aside.
- Melt butter in frying pan and add all ingredients, except the water and bread crumbs. Cook on medium heat until the onions and celery are transparent, but not burned. Turn off burner.
- Add the water to mixture and add all at once to the dry bread crumbs. Depending on climate you may want to add a little less or more water to moist the bread crumbs but not too wet! Once stuffing is cooled down, stuff your turkey.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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