FRUIT AND NUT STUFFING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 12 cups
Number Of Ingredients 23
Steps:
- Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
- Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
- Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.
ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING
Provided by Nancy Fuller
Categories main-dish
Time 11h10m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
- For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
- In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
- Preheat the oven to 375 degrees F. Grease a casserole dish.
- Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
- Place the remaining stuffing in the prepared casserole dish, and set aside.
- Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
- After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
- Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
- For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
- In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
- Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
- Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
- Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.
APRICOT & HAZELNUT STUFFING
Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes about 16 balls
Number Of Ingredients 9
Steps:
- Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
NUTTY STUFFING
The original recipe called for either pinenuts, pecan, or walnuts. I like the pinenuts personally, and the bacon is a yummy addition.
Provided by Sara 76
Categories Pork
Time 30m
Yield 16 balls
Number Of Ingredients 6
Steps:
- Mix all ingredients together, and divide into 16 balls.
- Bake at 180C for 25 minutes.
Nutrition Facts : Calories 31.6, Fat 3.1, SaturatedFat 0.9, Cholesterol 16.1, Sodium 21.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.8
SAUSAGE NUT STUFFING CAKE
This basic stuffing recipe is really versatile, you can shape into small balls and cook around the bird or make one fabulous looking cake
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Have ready an 18-20cm springform cake tin. Heat the oil and butter and gently fry the shallots and celery for 5 mins without colouring them. Tip into a bowl and add the breadcrumbs, sausagemeat, walnuts, orange zest and sage. Add plenty of pepper and a little salt, if using, and mix together with your hands. Add the egg, then mix well.
- Arrange the bacon slices in the tin, leaving 5cm strip on the base, then lay them up around the sides of the tin and let the excess hang over the edge. Carefully fill the tin with the stuffing mix, levelling it on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely in the centre. Scatter over the remaining walnuts, pressing them in slightly.
- Set the tin on a baking sheet to catch any juices that escape, then bake for 40-45 mins until the top is golden. Cool in the tin for 10 mins, then remove onto a serving plate and scatter with parsley. Cut into wedges to serve.
Nutrition Facts : Calories 350 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
RICE AND NUT STUFFING
Provided by Mark Bittman
Categories casseroles, side dish
Time 1h
Yield 6 cups, enough for a 12-pound bird
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. If baking stuffing outside of bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
- Bring a large pot of water to boil; salt it. Add rice and simmer, stirring occasionally, until it becomes tender but not mushy, 15 to 20 minutes. Drain it, rinse it and drain it again.
- Heat 1/4 cup oil or butter in a large deep skillet over medium heat for 2 minutes. Toss in nuts and raisins or currants, if you are using them, and stir for a minute or 2. Add rice and stir, sprinkling with salt and pepper, while cooking for another minute; rice need not get hot. Add more oil or butter as needed to moisten mixture thoroughly. Add lemon juice and half the herbs. Taste and adjust seasonings if necessary. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
- Use stuffing to fill bird. Or put stuffing in prepared pan, cover tightly with foil and bake until rice is tender, 25 to 30 minutes. Uncover and bake until mixture top is nicely browned, another 10 to 15 minutes or so.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 155 milligrams, Sugar 1 gram
NUTTY RICE STUFFING
This is a recipe my dad found online when I was first diagnosed with Celiac disease. We made it for Thanksgiving, and it's been a staple on our holiday table ever since. The original recipe calls for 1/2 cup of mushrooms to be sauteed with the onion and the celery, but I don't care for them so we leave them out. Also, to clarify, the pumpkin seeds are deshelled - so it's only the green kernels.
Provided by DreamoBway
Categories Brown Rice
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a frying pan. Add the onion, celery, and garlic and saute over medium-low heat until tender/crisp, about 5 minutes.
- Add to the cooked rice and toss to mix.
- Add all the seasonings, pumpkin seeds, almonds, and salt & pepper to taste.
- Makes enough to stuff a 10-12 pound turkey. Or bake in a covered baking dish at 325 for 1 hour.
Nutrition Facts : Calories 527.5, Fat 22.1, SaturatedFat 10, Cholesterol 36.6, Sodium 111.7, Carbohydrate 72.8, Fiber 4.8, Sugar 1.8, Protein 11.4
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