SAUSAGE, CORNBREAD AND CHERRY STUFFING
Provided by Martina McBride
Categories side-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 12
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.
CHERRY-STUFFED PORK LOIN
One of my best recipes is this pork loin, with its moist and tasty stuffing.-Jim Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain). , In a large skillet, saute the onion, celery, parsley, carrot, sage and rosemary in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries. Let stand until liquid is absorbed., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast; tie several times with kitchen string and secure ends with toothpicks. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper., Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. , Meanwhile, add broth and water to roasting pan; stir to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Serve with roast.
Nutrition Facts : Calories 272 calories, Fat 12g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 328mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein.
CHERRY FLUFF N' STUFF
You'll be the star of the potluck if you show up with this cherry dessert. It's one of those old-fashioned recipes that every family has a version of. This rich, cool, and creamy salad has a delicious combination of flavors. The cherry and pineapple are a great complement of flavors. Cool Whip and condensed milk make this dish...
Provided by Amanda Smith
Categories Fruit Desserts
Time 2h5m
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix the cherry pie filling, Cool Whip, and drained crushed pineapple.
- 2. Mix in the sweetened condensed milk, marshmallows, and nuts.
- 3. Mix well.
- 4. Cover and chill in the refrigerator at least 2 hours before serving.
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
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
CHESTNUT-APPLE-CHERRY STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons (1 stick) butter in a large pot or Dutch oven over medium-high heat. Add the celery, leeks, apples, chestnuts, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
- Whisk the eggs and 3 tablespoons parsley in a large bowl. Add the bread cubes, dried cherries and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes. Sprinkle with the remaining 1 tablespoon
DRIED CHERRY-SOURDOUGH STUFFING
What's good for the goose? A cherry-laced stuffing made with tangy sourdough bread. The mix gets flavored with the rich juices of the roasting bird.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h30m
Yield Makes 10 cups
Number Of Ingredients 15
Steps:
- Melt butter in a large skillet over medium heat. Cook fennel, celery, shallot, garlic, and apples, stirring occasionally, until soft, about 5 minutes. Add dried cherries, wine, and herbs. Simmer for 3 minutes. Pour over bread in a large bowl. Stir in stock and egg. Season with salt and pepper. Refrigerate until ready to use.
- Preheat oven to 350 degrees. Spoon 6 cups stuffing into goose cavity. Butter an 8-inch square baking dish. Transfer remaining stuffing to dish. Cover with parchment-lined foil. Bake stuffing for 45 minutes. Raise oven temperature to 400 degrees. Uncover, and bake until top of stuffing is crisp and brown, about 15 minutes.
"THAT CHERRY STUFF"
A cool cherry dessert.
Provided by Penny Hall @FantasyFaery54
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- In a large bowl, fold together all the ingredients. Spoon into a serving bowl or individual dessert glasses. Chill before serving.
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
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
MIDWEST SAUSAGE AND DRIED CHERRY STUFFING
Make and share this Midwest Sausage and Dried Cherry Stuffing recipe from Food.com.
Provided by Jo in Arlington
Categories Christmas
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In skillet, sauté the sausage, until brown.
- Drain grease and transfer to bread bowl.
- In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
- Remove vegetables and place in bowl.
- Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
- Add just enough chicken broth to moisten the bread mixture.
- You do not want it soaking wet.
- If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
- If not, lightly pack stuffing into a large, shallow baking dish.
- If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
- Let turkey rest at least 20 minutes before carving.
- If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
- Cover and bake at 325° for 20 to 30 minutes.
- Uncover and back for an additional 10 minutes.
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