APRICOT-PECAN STUFFING
My husband loves pecans so I dug around until I found this very tasty and interesting stuffing. I now make it for big gatherings and get so many compliments on it and friends requesting the recipe!
Provided by Wendy W88
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
- Stir in apples, pecans, apricots, and nutmeg.
- Cook about 4 minutes.
- In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
- In a small bowl, combine half and half, egg, salt, and pepper.
- Add to bread mixture and stir gently to coat.
- Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
- Uncover and bake an additional 15 minutes.
ROAST CHICKEN WITH APRICOT STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 4h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
- Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
- Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
- Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.
ROAST LAMB STUFFED WITH APRICOT & MINT
Take roast lamb to another level with a flavourful apricot and mint stuffing. Great for a Sunday roast, or as an alternative to turkey at Christmas
Provided by Aidan McGee
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 11
Steps:
- Lay the lamb, skin-side down, on a board - if the joint you bought is tied up, then snip the strings and unroll it. Cut several pieces of string long enough to tie around the lamb, then slide them under the joint so they're regularly spaced out. Mix the stuffing ingredients together, and season well. Spread the stuffing out along the middle of the lamb, then fold the meat over to form a roll. Tie the string so the roll stays together, but don't make it too tight or it will cut into the meat. Tie some string lengthways too, if necessary.
- Heat oven to 170C/150C fan/gas 3. Season the lamb evenly all over. Heat a little oil in a large frying pan, then brown the lamb all over. Start with the side where the seam meets, as this will stop the lamb breaking up when you carve it.
- Tip the veg, garlic and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook the lamb until the core temperature reaches 60C on a meat thermometer - this should take around 1 hr for a 2kg leg. As you rest the lamb, the temperature will continue to rise so don't overcook it.
- Lift the lamb out of the tin and, keeping it warm, rest for up to an hour. Put the roasting tin on the hob. Add the stock, bring to a simmer, then tip the lot into a saucepan, scraping up any bits. Add 500ml water and then simmer again until reduced by half. Pour through a fine sieve and serve with the lamb.
Nutrition Facts : Calories 846 calories, Fat 48 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 1 milligram of sodium
PECAN SAUSAGE STUFFING
Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 21 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.
Nutrition Facts : Calories 249 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 509mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
APRICOT AND PECAN-STUFFED PORK LOIN ROAST
Posted in response to a request. This sounds great! Pork with a stuffing of apricots, dates and pecans and a bourbon cream sauce. YUMMY!!
Provided by Kimke
Categories Pork
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
- Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
- Process until mixture is finely chopped, but not smooth.
- To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
- Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
- Repeat with other roast half.
- Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
- Spread apricot mixture evenly over pork.
- Roll each half, jellyroll fashion, starting with long side.
- Secure with string.
- Place both rolls, seam side down, in a shallow roasting pan.
- Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
- Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
- Remove from heat.
- Carefully ignite bourbon mixture with a long match.
- When flames die, pour over rolls.
- Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
- Remove pork from pan and keep warm; reserve drippings.
- Pour reserved drippings in a small saucepan.
- Add cream and remaining salt.
- Cook over medium-high heat, stirring constantly, until slightly thickened.
- Slice pork and serve with sauce.
APRICOT AND PECAN TURKEY STUFFING
Nutty, fruity apricot stuffing that tastes amazing baked in the bird or by itself.
Provided by Jenny
Categories Side Dish Stuffing and Dressing Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
- Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
- Bake in the preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 20 g, Cholesterol 5.3 mg, Fat 9.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 394.7 mg, Sugar 5.9 g
APRICOT & PECAN STUFFING
Apples and dried apricot put a little tart and sweet into this easy stuffing recipe side dish. And for the nutty? We added toasted pecan pieces.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Prepare stuffing mix as directed on package, adding apples and apricots with the stuffing mix.
- Stir in pecans.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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APRICOT AND PECAN STUFFING - BETTER HOMES & GARDENS
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3.9/5 (8)Total Time 1 hrServings 8Calories 299 per serving
- Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.
- In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.
- Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.
HERBED APRICOT-PECAN STUFFING RECIPE | MYRECIPES
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4/5 (1)Total Time 1 hr 42 minsServings 10Calories 417 per serving
- Preheat oven to 300°F. Spread bread cubes in a flat layer on 2 baking sheets. Toast, stirring often, until dried but not browned, about 20 minutes. Transfer to a bowl; cool completely. Increase oven temperature to 375°F.
- Melt butter in a large pan over medium-high heat. Add onions and celery; sauté until softened but not browned, 3 to 5 minutes. Add sage, parsley and thyme. Pour in broth, increase heat to high and bring to a boil. Remove from heat; cool slightly.
- Add eggs to bowl with bread cubes; stir to coat. Pour in broth mixture; stir in apricots and pecans. Season with 1/2 tsp. salt and 3/4 tsp. pepper. Spoon into a greased 3-quart baking dish. (Can be done to this point up to 2 days ahead. Cover and chill. Bring to room temperature before continuing.)
- Cover with foil; bake for 30 minutes. Remove foil; bake 20 minutes. Let stand for 10 minutes; serve.
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