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
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.
SAGE ONION & PUMPKIN PECAN DRESSING
Make and share this Sage Onion & Pumpkin Pecan Dressing recipe from Food.com.
Provided by gruvygrl
Categories Fruit
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large casserole-type pot, heat 1 tbsp of butter.
- Add the pumpkin, drizzle with maple syrup and lightly saute for 8-10 minutes until lightly coloured and begins to soften.
- Remove from pan and keep to one side.
- Add the remainder of the butter to the pan and throw in the onions and gently saute for 5-10 minutes.
- Add the sage and continue to saute for an additional 2 minutes.
- Add back the pumpkin, pecans and the cranberries and gently stir over low heat.
- Add the 3 cups of day-old diced bread.
- Stir gently and season with salt and pepper.
- Add half the chicken stock and bake in an oven at approximately 285 degrees for 35-40 minutes.
- Check from time to time and if you need to add a little more chicken stock, do so;; if not, allow the bread, pecans and pumpkin to absorb all the moisture and lightly caramelize.
- Note: Savoury stuffing can be used as is, or to stuff a turkey, chicken or Cornish hen.
- You stuff the bird using the stuffing at the point before the stuffing goes into the oven.
Nutrition Facts : Calories 134, Fat 6.5, SaturatedFat 3.9, Cholesterol 15.2, Sodium 180, Carbohydrate 17.9, Fiber 1.6, Sugar 6.9, Protein 2.1
PECAN-SAGE DRESSING
Make and share this Pecan-Sage Dressing recipe from Food.com.
Provided by taillightsinsightbb
Categories Fruit
Time 1h10m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Place several slices of bread in electric processor or blender.
- Process until finely crumbled.
- Repeat until all bread is crumbled.
- Sauté onion and celery in butter until tender.
- Place in a large mixing bowl.
- Add crumbs and remaining ingredients; mix well.
- Spoon into well greased 13x9x2-inch baking dish.
- Bake at 325°F for 40-45 minutes or until thoroughly heated.
Nutrition Facts : Calories 401.9, Fat 21.6, SaturatedFat 10.7, Cholesterol 40.7, Sodium 1170.6, Carbohydrate 44.4, Fiber 3.4, Sugar 6, Protein 8.4
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
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.
SAGE AND ONION SAUCE
A great accompaniment to roast duck that can be made in advance
Provided by Ruth Watson
Categories Condiment, Dinner, Side dish
Time 4h
Number Of Ingredients 14
Steps:
- Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
- Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
- Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
- Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
- Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
- To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.
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4.6/5 (8)Estimated Reading Time 1 minCategory Sides, Healthy HolidaysCalories 1582 per serving
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