Cherry Pecan Stuffing Recipes

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SAUSAGE, CORNBREAD AND CHERRY STUFFING

Provided by Martina McBride

Categories     side-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 12



Sausage, Cornbread and Cherry Stuffing image

Steps:

  • Preheat the oven to 350 degrees F. Spray a 4-quart shallow casserole dish with cooking spray.
  • Place a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon and stirring occasionally, until brown, 8 to 10 minutes. Remove the sausage with a slotted spoon to a paper towel-lined plate. Drain off all but 2 tablespoons of the sausage drippings. Add the butter to the skillet, then add the celery and onions. Cook, scraping up any brown bits that are on the bottom of the skillet, until the vegetables are soft and translucent, 5 to 7 minutes. Add the poultry seasoning, salt and pepper and cook, stirring, for 2 minutes more.
  • Transfer the vegetable mixture to a large bowl and add the cornbread and reserved sausage. Add the chicken stock, cherries and eggs. Stir to coat gently and soften the cornbread. (Do not overmix or the cornbread pieces will turn to mush.) Transfer to the prepared casserole dish.
  • Bake until the stuffing is set, about 35 minutes. Let cool for 10 minutes before serving.

Nonstick cooking spray, for the casserole dish
1 pound pork sausage, casings removed
2 tablespoons unsalted butter
4 ribs celery, chopped (about 2 1/2 cups)
1 large yellow onion, chopped (about 3 cups)
1 tablespoon poultry seasoning
1 teaspoon kosher salt
Pinch freshly ground black pepper
10 cups crumbled cornbread, toasted
2 cups chicken stock
1 cup dried cherries, chopped
2 large eggs, beaten

DRIED CHERRY-APPLE STUFFING

Go way beyond bread crumbs with a stuffing recipe fortified with apples, dried cherries and chopped pecans. What a substantial-and savory-side.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 24

Number Of Ingredients 7



Dried Cherry-Apple Stuffing image

Steps:

  • Heat oven to 325°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 8-inch skillet, melt butter over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until tender.
  • In large bowl, thoroughly mix cooked onion and remaining ingredients. Use 4 cups of the stuffing to fill body cavities of 12-pound turkey (do not pack stuffing because it will expand during roasting). Place remaining stuffing in baking dish. Cover with foil; refrigerate until ready to bake.
  • Roast stuffed turkey as directed in recipe. Bake stuffing in baking dish with turkey for the last 40 to 50 minutes of baking time or until thoroughly heated (165°F).

Nutrition Facts : Calories 180, Carbohydrate 24 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 7 g, TransFat 0 g

1/2 cup butter or margarine, melted
1 large onion, finely chopped (1 cup)
1 package (16 oz) herb-seasoned stuffing mix crumbs
2 medium red apples, chopped (2 cups)
1 1/2 cups dried cherries
1 cup chopped pecans
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)

DRIED CHERRY & SAUSAGE DRESSING

Apples and dried cherries add a sweet-tart flavor to my homemade stuffing. It makes a holiday dinner one to remember. -Connie Boll, Chilton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 20 servings (3/4 cup each).

Number Of Ingredients 16



Dried Cherry & Sausage Dressing image

Steps:

  • Preheat oven to 375°. Cut bread into 1-in. cubes; transfer to two 15x10x1-in. baking pans. Bake 10-15 minutes or until toasted. Cool slightly. In a small saucepan, bring juice blend to a boil. Stir in cherries. Remove from heat; let stand 10 minutes. Drain. , Meanwhile, in a large skillet, cook sausage, celery and onion over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Transfer to a large bowl; stir in apples, parsley, butter, seasonings, bread cubes and drained cherries. In a small bowl, whisk eggs and stock; pour over bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish (dish will be full). Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes or until golden brown.

Nutrition Facts : Calories 204 calories, Fat 11g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 422mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.

1 loaf (1 pound) unsliced Italian bread
1/4 cup cherry juice blend or unsweetened apple juice
1 cup dried cherries
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
2 medium Granny Smith apples, chopped
1/2 cup chopped fresh parsley
1/2 cup butter, melted
1 teaspoon Italian seasoning
1 teaspoon fennel seed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
2 cups chicken stock

CHERRY-PECAN STUFFING

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 13



Cherry-Pecan Stuffing image

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add cherries, pecans, sage, and fennel seed and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 400 g, Fat 19 g, Fiber 5 g, Protein 11 g, SaturatedFat 5 g

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup packed dried tart cherries
1 cup roughly chopped toasted pecans
2 tablespoons chopped fresh sage leaves
1 tablespoon crushed fennel seed
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

CHERRY PECAN STUFFING

Make and share this Cherry Pecan Stuffing recipe from Food.com.

Provided by Go Gators

Categories     Thanksgiving

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9



Cherry Pecan Stuffing image

Steps:

  • Place the stuffing mix and broth in a large bowl. Let stand about 15 minutes.
  • Meanwhile coat a large skillet with cooking spray. Heat on medium. Add celery, shallots, sage, and thyme. Cook for about 6 minutes or until softened.
  • Stir the vegetable mixture into stuffing mixture.
  • Add pecan and dried cherries.
  • Transfer mixture to 2-quart square baking dish. Cover with foil and place in refrigerator overnight.
  • The next day bake at 400 degrees F for about 45 minutes or until heat through.
  • Let stuffing stand at least 15 minutes before serving.

Nutrition Facts : Calories 236.8, Fat 7.1, SaturatedFat 1, Cholesterol 0.4, Sodium 1018.8, Carbohydrate 35.6, Fiber 2.7, Sugar 4.3, Protein 7.8

12 ounces seasoned stuffing mix (whole-wheat, like Pepperidge Farm)
2 (14 ounce) cans low-sodium chicken broth
2 stalks celery, chopped
2 shallots, finely chopped
1/4 cup chopped fresh sage
2 tablespoons fresh thyme leaves
1/2 cup pecan pieces
1/4 cup dried cherries
nonstick cooking spray

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

HERBED PECAN STUFFING

"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16



Herbed Pecan Stuffing image

Steps:

  • Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.

8 cups cubed day-old multi-grain bread
3/4 cup golden raisins
1/2 cup apple juice
1/4 cup olive oil
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 large egg
1-1/2 to 2 cups chicken broth
1-1/2 cups coarsely chopped pecans, toasted

STUFFING

This stuffing recipe will elevate any Thanksgiving dinner table. Full of flavors of the season-pecans and dried cranberries-it's sure to be a hit.

Provided by Martha Stewart

Categories     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11



Stuffing image

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups homemade or low-sodium canned chicken stock
2 loaves stale white bread (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground pepper
3 cups coarsely chopped flat-leaf parsley (about 2 bunches)
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries, (optional)

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



Challah, Sausage, and Dried Cherry Stuffing image

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.

1 cup (4 ounces) pecans
1 (1-pound) challah loaf (or other egg bread), cut into 1-inch cubes (about 12 cups)
1 tablespoon olive oil
1 pound bulk sausage meat (usually sold in a tube)
1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
3 medium onions, chopped
4 large celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon allspice
Salt
Freshly ground black pepper
3/4 cup dried tart (Morello) cherries (4 ounces; see Cooks' note:s)
4 large eggs
1 1/2 cups turkey stock or reduced-sodium chicken broth
1 cup heavy cream
3/4 cup coarsely chopped flat-leaf parsley
Special Equipment
3 1/2- to 4-quart shallow ceramic or glass baking dish (or two 2-quart shallow baking dishes)

TURKEY WITH PECAN-CHERRY STUFFING

This recipe is out of Rival Crock Pot Cook Book. It says it will "Impress Your Guests." Hopefully it will!

Provided by Ck2plz

Categories     Turkey Breasts

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 7



Turkey With Pecan-Cherry Stuffing image

Steps:

  • Thaw turkey breast, if frozen. Remove and discard skin. Cut slices 3/4 of the way through turkey at 1-inch intervals.
  • Stir together rice, pecans, cherries and poultry seasoning in large bowl. Stuff rice mixture between slices. If needed, skewer turkey lengthwise to hold it together.
  • Place turkey in crock pot slow cooker. Cover; cook on LOW for 5-6 hours or until turkey registers 170 degrees on meat thermometer inserted into thickest part of breast, not touching stuffing.
  • Stir together preserves and Worcestershire sauce. Spoon over turkey; let stand 5 minutes. Remove skewer before serving.

Nutrition Facts : Calories 317.1, Fat 13.3, SaturatedFat 3, Cholesterol 92, Sodium 90.5, Carbohydrate 14.7, Fiber 0.7, Sugar 0.7, Protein 32.6

1 fresh turkey breast or 1 frozen turkey breast, about 3-4 pounds
2 cups cooked rice
1/3 cup chopped pecans
1/3 cup dried cherries or 1/3 cup cranberries
1 teaspoon poultry seasoning
1/4 cup peaches, apricot or 1/4 cup plum preserves
1 teaspoon Worcestershire sauce

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