Any Roast Apricot Pecan Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Apricot-Pecan Stuffing image

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.

1 cup sliced leek
3/4 cup chopped onion
1/4 cup butter
2 medium apples, cored and chopped
1 cup chopped pecans
3/4 cup chopped dried apricot
1/2 teaspoon ground nutmeg
4 cups dried white bread, cubed
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh parsley
3/4 cup half-and-half
1 beaten egg
1 teaspoon salt
1/2 teaspoon pepper

ROAST CHICKEN WITH APRICOT STUFFING

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 15



Roast Chicken With Apricot Stuffing image

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.

1/3 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon fresh marjoram, plus sprigs for garnish
1 lemon, halved (half zested, both halves juiced)
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
1 5-to-6-pound chicken
1 small red onion, chopped
2 stalks celery, chopped
1/2 cup dried apricots, chopped
5 cups cubed day-old French bread
1/4 cup chopped fresh parsley
3/4 cup low-sodium chicken broth
1 tablespoon apricot preserves
1 tablespoon apple cider vinegar

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



Roast lamb stuffed with apricot & mint image

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

1 leg of lamb (about 2kg), boned (ask your butcher to do this for you)
100g carrot , chopped
100g leek , chopped
100g celery , chopped
½ bulb of garlic , broken into cloves and lightly crushed
½ pack rosemary
500ml lamb or chicken stock
200g ready-to-eat dried apricots , finely chopped
½ pack mint , leaves picked and finely chopped
150-200g breadcrumbs (using 200g gives you more solid stuffing, which is easier to carve; 150g is softer and more spoonable)
1 egg

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



Pecan Sausage Stuffing image

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.

1-1/2 pounds bulk pork sausage
3 cups chopped onions
2 cups chopped celery
1/2 cup butter, cubed
6 garlic cloves, minced
1 loaf (1 pound) French bread, cubed and toasted
3 medium apples, peeled and chopped
1-1/2 cups chopped pecans, toasted
1/4 cup chopped fresh sage or 4 teaspoons dried sage leaves
1 tablespoon dried thyme
1-1/4 teaspoons salt
1-1/4 teaspoons pepper
2 to 3 cups reduced-sodium chicken broth

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



Apricot and Pecan-Stuffed Pork Loin Roast image

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.

1 cup dried apricot
1/2 cup chopped dried dates
1/2 cup pecans
1 clove garlic
3/4 teaspoon salt (divided use)
1/4 teaspoon fresh ground pepper
4 tablespoons freshly chopped thyme (divided use)
4 tablespoons molasses (divided use)
4 tablespoons peanut oil or 4 tablespoons vegetable oil (divided use)
5 lbs boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
1/4 cup heavy whipping cream

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



Apricot and Pecan Turkey Stuffing image

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

3 ½ cups fat-free chicken broth
1 cup chopped dried apricots
4 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced celery
2 Granny Smith apples - peeled, cored, and cubed
1 tablespoon dried thyme
2 teaspoons rubbed dried sage
1 teaspoon freshly ground black pepper
16 ounces seasoned bread crumbs
2 cups coarsely chopped pecans

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



Apricot & Pecan Stuffing image

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

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 medium apple, chopped
1/2 cup dried apricots, chopped
1/4 cup pecan pieces, toasted

More about "any roast apricot pecan stuffing recipes"

APRICOT AND PECAN STUFFING - BETTER HOMES & GARDENS
Web Jun 14, 2011 Directions 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 …
From bhg.com
3.9/5 (8)
Total Time 1 hr
Servings 8
Calories 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.
apricot-and-pecan-stuffing-better-homes-gardens image


HERBED APRICOT-PECAN STUFFING RECIPE | MYRECIPES
Web Nov 29, 2013 Directions Step 1 Preheat oven to 300°F. Spread bread cubes in a flat layer on 2 baking sheets. Toast, stirring often, until dried …
From myrecipes.com
4/5 (1)
Total Time 1 hr 42 mins
Servings 10
Calories 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.
herbed-apricot-pecan-stuffing-recipe-myrecipes image


TRADITIONAL ROAST TURKEY WITH APRICOT AND PECAN STUFFING
Web Directions. Prepare Turkey: Make sure the turkey is thawed and giblets and neck have been removed. Preheat your oven to 350 °F. Pat the bird dry with paper towels. Rub the turkey with olive oil, inside and out. Combine all …
From canadianturkey.ca
traditional-roast-turkey-with-apricot-and-pecan-stuffing image


APRICOT STUFFING RECIPE - GREAT BRITISH CHEFS
Web 1. If you like you can make the stuffing beforehand. It can be frozen a couple of weeks ahead of use. 2. To make the stuffing, bring the apricots to the boil in the brandy and a splash of water then leave to soak until …
From greatbritishchefs.com
apricot-stuffing-recipe-great-british-chefs image


WILD RICE, FRUIT, AND PECAN STUFFING RECIPE | BON APPéTIT
Web Oct 17, 2011 Step 1. Heat oil in a large saucepan over medium heat. Add chopped celery and onion; cook, stirring occasionally, until softened and almost translucent, about 8 minutes. Stir in garlic; cook ...
From bonappetit.com
wild-rice-fruit-and-pecan-stuffing-recipe-bon-apptit image


ANY-ROAST APRICOT & PECAN STUFFING RECIPE | NEW IDEA FOOD
Web Mar 28, 2019 Method Melt the butter in a large pan, add the onions and celery, and cook briefly until it starts to soften. Stir in the apricots and garlic, and cook a few mins more. …
From newideafood.com.au
Servings 4
Calories 71 per serving


APRICOT AND PECAN STUFFING | MIDWEST LIVING
Web 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 …
From midwestliving.com


CHRISTMAS STUFFING RECIPE IDEAS | NEW IDEA FOOD
Web Prosciutto and cherry stuffing muffins. This Christmas, serve the stuffing on the side with these ingenious stuffing muffins. last minute christmas lunch recipes. Maple-glazed . …
From newideafood.com.au


APRICOT & PECAN STUFFING BALLS - WAITROSE
Web 1. Preheat the oven to 180ºC, gas mark 4. Melt the butter with the oil in a large frying pan and cook the onions and garlic until softened. Tip into a bowl and cool slightly.
From waitrose.com


ROAST PORK LOIN WITH APRICOT, CHERRY, AND PECAN STUFFING
Web 4 teaspoons salt 2 chocolate bar biscuit croissant topping 1 jelly cotton candy ½ jelly gummies 2 cups liquorice chocolate 2 jelly beans bonbon 2 caramels tart gummi bears 6 …
From americastestkitchen.com


SAUSAGE, APRICOT AND PECAN STUFFING – THRIFTED KITCHEN
Web Nov 22, 2018 Add the sage, thyme, marjoram and pepper and cook 1 minute more. Transfer to the bowl with the sausage and stir. Stir the parsley, apricots, pecans and salt …
From thriftedkitchen.com


11 EASY STUFFING RECIPES TO ROUND OUT YOUR THANKSGIVING FEAST
Web Oct 9, 2022 It may seem like a simple bread stuffing recipe, but a splash of bourbon and a sprinkle of fresh thyme make this stuffing the star of the feast. 05 of 11 Apricot and …
From bhg.com


APRICOT STUFFING: PERFECT FOR TURKEY & PORK | GREEDY …
Web Nov 22, 2021 In a large bowl whisk the eggs and then stir in the cubes of bread making sure to coat evenly. Pour the cooled apricot mixture and sage into the eggy bread and …
From greedygourmet.com


ANY-ROAST APRICOT & PECAN STUFFING RECIPE | EAT YOUR BOOKS
Web Any-roast apricot & pecan stuffing fromBBC Good Food Magazine, November 2013(page 103)by Sara Buenfeld Are you sure you want to delete this recipe from your Bookshelf? …
From eatyourbooks.com


50 BEST THANKSGIVING RECIPES & MENU IDEAS - INSANELY GOOD
Web Apr 27, 2023 14. Maple Walnut Sweet Potato Skins. Forget stuffed peppers! These maple and walnut stuffed sweet potato skins are where it’s at! They’re twice-baked, but nothing …
From insanelygoodrecipes.com


EASY APRICOT STUFFING RECIPE - EFFORTLESS FOODIE
Web Nov 15, 2022 Instructions. Preheat the oven to 180°C (160 fan/ 350 F/ Gas 4) and butter a 1 litre baking dish. Melt the butter in a small frying pan and gently cook the chopped …
From effortlessfoodie.com


Related Search