Cranberry Fennel Stuffing Recipes

Steps:

• For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.
• For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray.
• Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs.
• Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture.
• Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week.
• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes.

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
• Stuff turkey just before roasting.

Steps:

• Start the stuffing croutons: Using olive oil, grease a 9-by-5-inch loaf pan, then line it with parchment paper, covering the bottom and 2 long sides with one sheet, creasing into the corners to ensure a snug fit. If the stuffing is cold, warm in the microwave for 1 minute, or covered in 350-degree oven for 15 minutes.
• Put the stuffing into the prepared loaf pan and press into a 1-inch layer using an offset spatula or the back of a spoon. Fold the parchment over, covering the top of the stuffing, and press firmly with your hands, tightly compacting the stuffing. If you have a second loaf pan of the same size, use that to pack down the stuffing and set something heavy on top - like a couple cans of beans - to weigh it down. Chill overnight.
• Prepare the cranberry vinaigrette: In a medium nonstick or cast-iron skillet over medium heat, cook the pepitas in the 2 tablespoons olive oil, stirring frequently, until the seeds puff and lightly toast, 3 to 5 minutes. Remove from heat.
• In a large bowl, whisk together the cranberry sauce, mustard, vinegar and a big pinch of kosher salt. Scrape in the pepitas and oil, and whisk to combine. Season the vinaigrette to taste with salt and pepper. Set aside.
• Cook the stuffing croutons: To the same skillet, add 1 tablespoon olive oil and heat over medium-high. (The stuffing needs to be cooked hot and fast or it will stick and fall apart.) While the pan heats up, lift the stuffing out of the loaf pan and onto a cutting board. Cut the chilled stuffing into 1-inch cubes.
• Add the stuffing cubes to the hot skillet and cook until crisp and golden brown underneath, 1 to 2 minutes. Using a spatula or 2 spoons, flip the cubes, which will have sucked up all the oil, then drizzle them with the remaining 1 tablespoon olive oil. Cook on the second side until browned, 1 to 2 minutes. (No need to fry on more than two sides; the croutons are delicate and could fall apart.) Remove pan from heat.
• Add the shaved vegetables and pear to the large bowl with the vinaigrette and toss to coat. Add the tender greens and gently toss to combine. Divide the salad across plates, top with stuffing cubes and serve right away.

Steps:

• Make Classic Stuffing with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.
• Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
• Photography by Charles Masters

Steps:

• Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
• Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
• Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
• Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
• Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.

Steps:

• In a small bowl, whisk 1 cup broth, cornmeal, salt and pepper until smooth. In a large saucepan, bring remaining broth to a boil. Add cornmeal mixture, stirring constantly. Return to a boil; cook and stir for 3 minutes or until thickened. Remove from the heat; set aside. , Crumble sausage into a large nonstick skillet; add onion and fennel. Cook over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in egg yolk and cornmeal mixture. Add bread crumbs, cranberries, parsley, vinegar, sage, savory and nutmeg., Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 40-45 minutes or until a thermometer reads 160°.

Steps:

• toss bread in lg bowl c 2 tbl of olive oil, thyme, salt & pepper - lay out on 2 baking sheets - bake @ 350 x 15 mins until lightly toasted - cool & return to bowl place remaining olive oil & butter in heavy sauce pan - cook onions & fennel over med/lo heat x 10 mins - add cranberries - cook 5 mins - fold into bread cubes c walnuts, orange zest, sage & parsley - drizzle in broth, 1/2 cup at a time - adjust seasonings - cool before stuffing turkey - cook in turkey or in dish at 350 x 20-25 mins.