AUTUMN HARVEST STUFFING
The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes enough for one (12- to 14-pound) turkey
Number Of Ingredients 14
Steps:
- Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 250-degree oven until dry but not browned, 25 to 30 minutes.)
- Transfer bread to a large bowl. Preheat oven to 400 degrees.
- In a medium bowl, toss squash with 2 tablespoons olive oil until coated; season with salt and pepper. Arrange squash in an even layer on a baking sheet; transfer to oven and roast until squash is tender, about 15 minutes. Transfer squash to bowl with bread cubes.
- Heat 2 tablespoons oil in a large skillet over medium-low heat. Add shallots, celery, and leek. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Fold in mustard greens and cook until just wilted, about 1 minute. Transfer to bowl with bread and squash.
- Heat remaining 2 tablespoons oil in skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to bowl with bread and vegetables.
- Heat chicken broth in a small saucepan with butter and over medium-low heat until butter is melted; pour over bread mixture. Add sage, parsley, and thyme to bread mixture; season with salt and pepper; mix until well combined. Let stuffing mixture cool completely if stuffing in turkey.
- To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. To bake all of the stuffing outside a turkey: Spoon into a buttered 2-quart baking dish. Cover dish with parchment paper-lined aluminum foil. Bake at 400 degrees for 20 minutes. Uncover and bake until golden brown, about 25 minutes more.
AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)
Two different breads, apricots, apples, herbs, white wine, and savory ingredients make this recipe a better-than-you-could-ever-get-in-a-box stuffing. The flavors and colors of this homemade stuffing are fabulous, and will make you feel warm and cozy like a good autumnal meal should. Recipe created by me personally, inspired by my favorite season of the year! Add the pecans if you want it a bit richer.
Provided by Dans La Lune
Categories < 60 Mins
Time 40m
Yield 4 cups approximately, 4 serving(s)
Number Of Ingredients 19
Steps:
- Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
- Remove leaves from thyme sprigs and add to bread. Set aside.
- In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
- Add dried bread cubes, apple, apricot, and butter. Stir well.
- When butter has absorbed into bread, add white wine. Stir until absorbed.
- Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
- Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
- Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
- Season again with salt and pepper. Add pecans if using.
- *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.
Nutrition Facts : Calories 264.8, Fat 13.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 432.8, Carbohydrate 28.8, Fiber 2.2, Sugar 9.8, Protein 5.4
FALL MEATLOAF
Provided by Katie Lee Biegel
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
- Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.
- Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.
- Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.
HOLIDAY HARVEST STUFFING
I love this recipe because of its variety of healthy and delicious ingredients. I adapted it from a recipe I found in a Better Homes and Gardens cookbook and like to make it for Thanksgiving and Christmas family dinners.
Provided by tkitt72
Categories Low Cholesterol
Time 1h
Yield 11 cups, 12-14 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet cook carrots, celery, and onion in hot butter or margarine until tender, about 5 minutes. Stir in nutmeg.
- In a very large bowl combine Stovetop Stuffing mix, apples, walnuts, and wheat germ; add carrot mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
- Place stuffing in an 11 x 9 pan. Bake, covered, in a 325 F oven 40-45 minutes or until heated through.
Nutrition Facts : Calories 250.1, Fat 12.2, SaturatedFat 2.2, Cholesterol 0.3, Sodium 611.6, Carbohydrate 30.4, Fiber 2.8, Sugar 7.5, Protein 5.7
COUNTRY HARVEST STUFFING
Provided by Sheila Lukins
Categories Side Thanksgiving Dinner Dried Fruit Sausage Pecan Potluck Parade Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.
- 2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.
- 3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.
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