HERB STUFFING WITH DRIED FRUIT
This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.
Provided by Food Network Kitchen
Time 2h
Yield 8-10
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
- Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
- Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.
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.
TURKEY WITH FRUIT AND NUT STUFFING
Between Martha's beloved method for roasting turkey with wine- and butter-soaked cheesecloth, to the sweet and nutty stuffing, this Thanksgiving recipe does not skimp on flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 11
Steps:
- Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
- Preheat oven to 450 degrees with rack in lower third. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square. Immerse cheesecloth in butter and wine; let soak.
- Add vegetables to a large, heavy roasting pan. Place a roasting rack over vegetables. Position turkey, breast-side up, on rack. If turkey comes with a pop-up timer, remove it; an instant-read thermometer is a more accurate indication of doneness. Fold wing tips under turkey. Season cavity with salt and pepper. Fill cavities loosely with as much stuffing as they will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375 degrees.) Truss turkey with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with softened butter and season with salt and pepper.
- Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over breast and about halfway down sides of turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees.and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if vegetables begin to darken, add a little chicken stock or water.
- After these 2 1/2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so breast is facing back of oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 30 to 60 more minutes, basting after 30 minutes.
- After these three hours of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
- When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy. Strain pan juices into a fat separator, discarding vegetables. Let stand until fat rises to the surface, about 10 minutes, then skim it off. In a small jar, shake to combine, giblet stock and flour. Place roasting pan over medium-high heat. Add giblet stock mixture. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring back to a boil, and cook until liquid has thickened slightly. Add defatted pan juices and cook over medium-high heat until thickened to desired consistency. You will have about 2 cups of gravy. Season with salt and pepper. Strain into a gravy boat. Serve with turkey.
MULTIGRAIN STUFFING WITH NUTS AND DRIED FRUIT
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
- Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
- Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
TURKEY WITH FESTIVE FRUIT STUFFING
Apples, cranberries and raisins make every bite of this stuffing moist and fruity. A dear friend shared the recipe with me years ago.
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 14 servings (10 cups stuffing).
Number Of Ingredients 13
Steps:
- In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts :
WINTER FRUIT AND NUT STUFFING
Categories Fruit Nut Side Bake Thanksgiving Stuffing/Dressing Prune Pear Apricot Pecan Fall Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
- Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake stuffing in dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.
TURKEY STUFFING (DRIED FRUIT AND NUT)
Make and share this Turkey Stuffing (Dried fruit and nut) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Following is the method for stuffing: Heat oil in a non-stick pan.
- Fry onions until soft- 5 to 8 minutes.
- Add apples.
- Cook for 3 minutes.
- Cover.
- Cook for 2 minutes.
- Add remaining ingredients.
- Cook for 5 minutes.
- Folowing is the method to prepare the dish: Spread out the turkey breast thinly.
- Place stuffing on the breast.
- Form a roll, rolling the breast.
- Tie with a twine to hold it firm.
- Sear all around.
- Bake in a pre-heated oven at 180C for 35-40 minutes until well done.
- Slice.
- Prepare a nice presentation on a plate with your choice of vegetables and roast potatoes.
Nutrition Facts : Calories 1308.5, Fat 65, SaturatedFat 5.3, Sodium 405.2, Carbohydrate 179.9, Fiber 26.4, Sugar 92.9, Protein 30.5
DRIED FRUIT AND TOASTED NUT STUFFING
This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of all the onions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 15
Steps:
- Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
- Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper.
- Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more.
- Serve with Mushroom Gravy (optional).
Nutrition Facts : Calories 771 g, Cholesterol 20 g, Fiber 12 g, Protein 15 g, Sodium 427 g
FRUIT AND NUT STUFFING
Provided by Kelsey Nixon
Time 1h20m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
- In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
- Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.
FRUIT AND NUT STUFFING
Provided by Nancy Harmon Jenkins
Categories side dish
Time 1h45m
Yield Enough for a 10-pound turkey
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees. Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened. Then peel the chestnuts, being careful to remove the fuzzy inner membrane. If they are difficult to peel, return them to the oven for 5 to 10 minutes. When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften. Drain immediately.
- Place the apricots and raisins in separate bowls and cover them with boiling water. Set aside for at least 20 minutes.
- Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes. Place the onions and garlic in a mixing bowl.
- Add another tablespoon of olive oil to the pan along with the chopped apples. Turn the heat up to medium and stir continuously. When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
- Chop the chestnuts coarsely and add them to the bowl. Drain the apricots and cut them into bite-sized pieces. Then drain the raisins and put them and the apricots in the bowl. Add the celery, croutons, orange rind, parsley, thyme and pepper. Pour in half of the turkey stock, mix, then stir in the remaining stock. Taste and season with salt and more pepper or thyme if desired. Set aside until you are ready to stuff the turkey.
CRANBERRY-DRIED FRUIT STUFFING
Make this for our Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 10 cups
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Melt 3 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on a rimmed baking sheet. Toast in oven, tossing once, until golden, 18 to 20 minutes. Let cool completely.
- Pour 1 cup boiling water over dried fruit in a bowl; stir to submerge. Set aside until fruit has softened, about 30 minutes. Drain; reserve soaking liquid.
- Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Add onions, celery, ginger, and a pinch of salt; cook, stirring occasionally, until golden and soft, about 15 minutes.
- Add onion mixture to bread cubes. Return skillet to medium heat. Add Marsala, and cook, scraping up browned bits with a wooden spoon, until liquid bubbles. Pour over bread mixture. Stir in dried fruit, 1/2 cup soaking liquid, walnuts if using, quinces, and cranberries. Stir in spices and thyme; season with salt and pepper. Stir in eggs.
- To cook stuffing in turkey: Stuff as directed (see Roast Turkey with Quince Glaze recipe). Spoon remaining stuffing into a buttered 8-inch square baking dish; dot generously with butter. Bake, uncovered, in a 375 degrees oven until golden brown, 30 to 35 minutes. To bake all of the stuffing in the oven: Spoon it into a buttered 13-by-9-inch baking dish; dot generously with butter. Bake as directed above.
DRIED FRUIT STUFFING
Categories Herb Vegetable Side Bake Thanksgiving Stuffing/Dressing Fig Apricot Cherry Fall Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
- Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.
TURKEY AND STUFFING
Turkey and stuffing like Grandma used to make. Sage adds a special pungent flavor to this simple recipe. Adjust the ingredients and cooking time as appropriate for different sized turkeys.
Provided by VICKI C
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h
Yield 18
Number Of Ingredients 6
Steps:
- Prepare stuffing according to package directions, and set aside in a large bowl.
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. Boil 10 minutes, or until the onion is soft. Stir into the prepared stuffing.
- Rinse turkey, and pat dry. Loosely fill the body and neck cavities with the stuffing mixture.
- Place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees F (80 degrees C) and the stuffing is at least 165 degrees F (75 degrees C).
Nutrition Facts : Calories 533 calories, Carbohydrate 15.8 g, Cholesterol 178.9 mg, Fat 21.9 g, Fiber 1.2 g, Protein 63.5 g, SaturatedFat 6.4 g, Sodium 460.3 mg, Sugar 2.2 g
FRUIT AND NUT STUFFING
I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.
Provided by Jo Coburn
Categories Fruit
Time 1h30m
Yield 12-20 serving(s)
Number Of Ingredients 13
Steps:
- Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
- If you need to toast your pecans you can do so over medium-low heat in a skillet.
- Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
- (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
- You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
- Cooking times will vary with size and shape of pan.
- Add broth to maintain preferred moisture level of stuffing.
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