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
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 :
HERB-STUFFED TROUT
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
- In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
- Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 8 grams, Sodium 1392 milligrams, Sugar 6 grams, TransFat 0 grams
FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life. This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes. After a short turn in a hot oven, the fish emerges with crisp, brown skin. The sweet and sour herb filling contrasts with the delicate, flaky fish without overwhelming it. You can use a food processor to chop the herbs if you'd like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.
Provided by Samin Nosrat
Categories dinner, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
- Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
- Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
- Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
- Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
- Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 933 milligrams, Sugar 9 grams, TransFat 0 grams
WALNUT CRUSTED TROUT FILLETS
Looking for a new way to prepare your trout? Look no further! This wonderful recipe comes from the Greunke's First Street Inn Restaurant and Bon Appetite.
Provided by Bev I Am
Categories Trout
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using fork, stir flour, sage, salt and pepper on large plate to blend.
- Whisk eggs in medium bowl.
- Place walnuts on another large plate.
- Sprinkle trout fillets with salt and pepper.
- Dredge trout in flour mixture, then dip in eggs to coat.
- Press both sides of trout in walnuts to coat.
- Melt 1 TBS butter with 1 TBS oil in each of 2 heavy large skillets over medium heat.
- Add 2 trout fillets to each skillet.
- Cook until coating is lightly browned and trout are cooked through, about 5 minutes per side.
- Transfer trout to plates.
- Squeeze 1 lemon wedge over each fillet, sprinkle with parsley, and serve.
- Serves 4.
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