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.
CHALLAH STUFFING WITH FENNEL & DRIED FRUIT RECIPE - (4.7/5)
Provided by á-61574
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Spread bread cubes in a shallow roasting pan. Bake about 20 minutes or until toasted, stirring twice; cool. Reduce oven temperature to 325°F. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a large skillet melt butter over medium heat. Add onions and fennel; cook for 12 to 15 minutes or until fennel is tender, stirring occasionally. Stir in orange juice, apricots, figs, cherries, plums, snipped tarragon, salt, and nutmeg. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in walnuts. In an extra-large bowl combine bread cubes and fruit mixture. In a medium bowl combine eggs and milk. Add egg mixture to bread mixture, tossing gently to moisten. Transfer mixture to the prepared roasting pan. Bake, covered, for 30 minutes. Bake, uncovered, about 30 minutes more or until heated through. If desired, garnish with tarragon. NOTES: Can't find challah? Try brioche. Not a fan of figs? Use dates. Not a fan of fennel? Use 2 cups chopped carrots in place of the fennel.
FENNEL AND ORANGE-SCENTED CHALLAH
My challah varies according to the weather and my whim. The basic formula has changed through the years; I use less sugar and oil now and fewer eggs. The key is knowing that you can always add more flour to your dough if it is too sticky, but it is hard to make a soft dough if you start off with too much flour. I take mine out of the mixer when it is tacky and work the extra flour in with my hands.
Provided by Joan Nathan
Categories breads
Time 1h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- In the bowl of a standing mixer, dissolve yeast and 1 tablespoon sugar in 1 cup of lukewarm water.
- Using the paddle attachment, stir orange zest, juice and oil into yeast mixture, then add 2 eggs, 1 at a time, and remaining sugar and salt. Switch to the dough hook and gradually add 6 cups of flour, kneading for about 5 minutes and adding more flour as needed to make a slightly sticky, smooth and elastic dough.
- Grease a large bowl, turn dough into it and then turn the dough over to grease the top. Cover with greased plastic wrap and let rise in a warm place for 1 hour, or refrigerate for a few hours or overnight.
- When the dough has almost doubled, punch it down, remove it to a lightly floured counter, knead it briefly until smooth and divide it in half. Roll each piece into a cylinder about 27 inches long, making sure there are no seams in the dough. Bring one end of the dough up to the other and twist to form a spiral. Push both ends together to make a squat 12-inch loaf. Repeat with other piece of dough and arrange loaves on a parchment-lined baking sheet at least 2 inches apart. You can also twist the long spirals into a circle if you like; the dough is very malleable.
- Beat remaining egg and egg yolk and brush about half the mixture on the loaves, reserving the rest. Let the dough rise uncovered another half-hour or overnight in refrigerator.
- If dough was refrigerated, bring to room temperature. Heat oven to 350 degrees and in a small bowl, combine fennel, poppy and sesame seeds. Brush the loaves with egg again and sprinkle with seeds.
- Bake for 35 to 40 minutes or until golden and firm when tapped with a spatula. Cool on a rack.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 241 milligrams, Sugar 7 grams, TransFat 0 grams
FIG, APPLE & SAGE STUFFING RECIPE - (4.6/5)
Provided by á-28943
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Divide bread cubes among 2 rimmed baking sheets and arrange in a single layer; transfer to oven and bake for 6 to 8 minutes, stirring once, until lightly toasted. Meanwhile, in a large saucepan, heat oil to medium-high. Add carrots, celery and onion and cook, stirring occasionally, until tender, about 8 to 10 minutes. Stir in thyme, rosemary, chile powder, salt and pepper. Add figs and apples and stir well to combine. Remove from heat, add bread and stir to combine. Stir in broth. Stuffing should be uniformly moist but not wet; if needed, add additional 1/2 cup broth. Stir in sage. Stuff the bird. If you'd prefer not to stuff your turkey or would like to enjoy this stuffing with a turkey-less menu, no problem! Simply coat a large baking dish with olive oil cooking spray and add stuffing. Drizzle with an additional 1 to 1 1/2 cups broth (you want a moist, but not wet, consistency), cover with foil and bake at 400°F for 20 minutes. Remove foil and bake until the top is lightly browned, 10 to 15 more minutes.
CORNBREAD AND PUMPKIN CHALLAH STUFFING WITH DRIED FRUIT
An enriched egg bread with dough similar to that of brioche, challah is ideal for stuffing. In Cornbread and Pumpkin Challah Stuffing with Dried Fruit, the pumpkin challah adds a warm, spicy aroma to this dressing.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter a large casserole dish, and set aside. Place cornbread and challah in a large bowl with apricots, cranberries, cherries, figs, sage, marjoram, salt, and pepper, and toss well. Pour chicken stock and melted butter over mixture, and stir to combine.
- Place mixture in prepared casserole. Bake uncovered until golden brown on top and heated through, 45 minutes. If stuffing becomes too brown while baking, tent with aluminum foil.
CHALLAH, SAUSAGE, AND DRIED CHERRY STUFFING
Provided by Gina Marie Miraglia Eriquez
Categories Side Bake Thanksgiving Stuffing/Dressing Cherry Sausage Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- Heat oven to 350°F with rack in middle. Generously butter baking dish.
- Roast pecans in a pie or cake pan until fragrant and insides are pale golden, 8 to 10 minutes. Let cool, then coarsely chop.
- Divide bread between 2 large baking sheets and bake, switching position of sheets halfway through baking, until golden, 15 to 25 minutes.
- Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook sausage, stirring and breaking up lumps, until browned, about 5 minutes. Transfer sausage to a very large bowl.
- Add butter to skillet and heat over medium heat until foam subsides. Add onions, celery, garlic, allspice, and 1/2 teaspoon each of salt and pepper, and cook, stirring occasionally, until beginning to brown lightly, 12 to 15 minutes. Add vegetables to sausage with bread, cherries, and pecans, and toss to mix well.
- In a medium bowl, whisk eggs, then whisk in stock, cream, and parsley, and pour over stuffing. Stir stuffing well, then spread it out in baking dish. Chill if turkey is more than 1 hour from being done.
- When turkey is done, increase oven temperature to 425°F. Cover stuffing tightly with foil and bake until hot throughout, 20 to 25 minutes. Remove foil and bake until top is golden brown and crisp, about 10 minutes more.
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