CRANBERRY PECAN STUFFING
While I love stuffing, my family wasn't that fond of it-that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. -Robin Lang, Muskegon, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 13 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
Nutrition Facts : Calories 219 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 532mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY PECAN DRESSING
Progresso® chicken broth, cranberries and pecans are packed in this bread dressing - a baked side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
- In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
- Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.
Nutrition Facts : Calories 338, Carbohydrate 38 g, Fat 3 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 666 mg
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
CRANBERRY PECAN BROWN RICE STUFFING
This stuffing also makes an excellent and flavorful side dish.
Provided by Minute Rice
Categories Trusted Brands: Recipes and Tips Minute® Rice
Yield 8
Number Of Ingredients 11
Steps:
- Prepare rice according to package directions.
- In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
- Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 25.2 g, Cholesterol 0.3 mg, Fat 7.5 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 35.2 mg, Sugar 5.5 g
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
PECAN-CORNBREAD DRESSING
Plenty of pecans and bacon give this stuffing a unique flavor, while using a packaged mix cuts down on the preparation time. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring water and butter to a boil. Remove from the heat and stir in stuffing mix; cover and set aside. , In a large skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings; cook celery in drippings over medium heat for 5 minutes. Add onions and cook 5 minutes or until celery is tender, stirring constantly. Add to cornbread mixture along with pecans, salt, pepper and bacon; mix well. , Transfer to a greased 2-qt. casserole. Cover and bake at 325° for 45 minutes or until heated through.
Nutrition Facts : Calories 404 calories, Fat 26g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 1035mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
CRANBERRY PECAN SALAD
A sweet but zesty salad with a unique twist of carmelized pecans. Try serving for brunch along with "Baked French Toast" and "Bacon and Onion Quiche"
Provided by Marc Austin
Categories Fruit
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start by carmelizing pecans.
- Melt butter in pan.
- Add brown sugar and stir unti mixture bubbles and doesn't appear to greasy or too dry.
- Add pecans, stir and cook until well coated.
- Place on cookie sheet to dry and cool.
- Prepare the salad dressing.
- Mix balsamic vinegar and olive oil.
- Add jam, orange juice and ginger.
- Put greens, cranberries, cheese and carmelized pecans in a salad bowl.
- Toss with salad dressing and serve immediately.
- Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".
Nutrition Facts : Calories 514.6, Fat 48.3, SaturatedFat 13.1, Cholesterol 37.7, Sodium 201.7, Carbohydrate 15.6, Fiber 4.8, Sugar 7.8, Protein 9.1
SAUSAGE, CRANBERRY, AND PECAN STUFFING
Categories Fruit Nut Pork Side Bake Thanksgiving Stuffing/Dressing Cranberry Apple Sausage Pecan Fall Gourmet Peanut Free Soy Free
Yield Makes about 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
- Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
- Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
- Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.
APPLE, CRANBERRY & PECAN STUFFING
Make a satisfying Apple, Cranberry & Pecan Stuffing for Thanksgiving or any holiday! This hearty Apple, Cranberry & Pecan Stuffing is great year-round.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Bring juice and butter to boil in medium saucepan on high heat.
- Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
- Let stand 5 min. Stir in nuts.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CRANBERRY-PECAN STUFFING
Make and share this Cranberry-Pecan Stuffing recipe from Food.com.
Provided by Amy Martin KV
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°G.
- Pour two cups boiling water over cranberries and let soak for 30 minutes. Do not drain.
- Saute the onion and celery until soft. Add the Garlic Garlic during the last few minutes of cooking.
- Combine the stuffing mixes, pecans, onions, beaten eggs, broth, and cranberries (with liquid).
- Bake, covered, for about 45 minutes. Remove the cover for the last 15 minutes.
Nutrition Facts : Calories 296.6, Fat 13.3, SaturatedFat 3.8, Cholesterol 41.3, Sodium 864.4, Carbohydrate 36.5, Fiber 6, Sugar 4, Protein 8.2
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