PEAR-PECAN STUFFING
Steps:
- In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
- Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
- Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
- In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
- Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
- Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
TURKEY WITH SAUSAGE-PECAN STUFFING
The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffed turkey that's become a tradition at our Thanksgiving dinner. Leftover stuffing can be a meal in itself. -Keri Scofield Lawson, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 12 servings (12 cups stuffing).
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Slice two onions; set aside. Chop remaining onions., In a large skillet, cook sausage and chopped onions over medium heat until sausage is no longer pink, breaking up sausage into crumbles. Add herb packets from stuffing mixes. Stir in raisins, pecans, celery and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add stuffing mixes and broth; mix well. Cook and stir about 5 minutes., Place reserved onions inside turkey. Loosely stuff turkey with 6-7 cups stuffing. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate until ready to bake. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up., Roast, uncovered, 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Bake remaining stuffing, covered, 1 hour. Uncover; bake 10 minutes. , Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.
Nutrition Facts :
SOUTH BEACH TURKEY SAUSAGE AND PEAR STUFFING
This recipe is from The South Beach Diet Parties & Holidays Cookbook. My sister and I both have health problems and are looking for alternatives to traditional overwhelmingly heavy holiday dishes so that we can enjoy our family feasts with fewer worries. We haven't fixed it yet, but will edit this when we do! The book says that using a dense multi grain bread makes it even more nutritious if you want, and that you can substitute Bartlett or Anjou Pears for the Bosc.
Provided by ohbother
Categories Thanksgiving
Time 1h5m
Yield 12 cups, 24 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Lightly oil with olive oil a 9 x 13 inch baking dish.
- Place bread cubes in a large bowl.
- Remove sausage from casings and break into 1/2-inch pieces. Heat 1 tsp of the oil in a large skillet over medium-high heat. Add sausage and cook until browned, around 3 minutes. Transfer to bowl with bread cubes.
- Return the skillet to the heat. Add 2 Tbsp of broth, and using a wooden spook, scrape any browned bits of sausage from the bottom of the skillet. Add the remaining 2 tsp oil, celery, and onion; cook until softened, about 6 minutes. Add pear and sage; cook about 2 minutes more.
- Transfer vegetable mixture to the bowl with bread and sausage. Add the beaten egg and stir to combine ingredients. Add remaining broth, parsley, salt, and pepper; mix well.
- Spread stuffing evenly in baking dish. Bake until top is crispy and stuffing is heated through, about 30 minutes.
Nutrition Facts : Calories 45.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 18.7, Sodium 207.8, Carbohydrate 2.8, Fiber 0.6, Sugar 1.6, Protein 3.3
ROLLED TURKEY BREAST WITH SAUSAGE-PECAN STUFFING
Each slice of this turkey reveals the roast's exquisite design, thanks to a Sausage-Pecan Stuffing. A tart chutney made with cranberries, raisins, and apples completes the perfect Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 6
Steps:
- Rinse turkey, and pat dry with paper towels. Place it on a flat surface, skin side up. Using a chopstick or the handle of a wooden spoon, gently separate turkey skin from breast meat, being careful not to tear the skin. Remove skin, and transfer to a parchment-lined baking sheet.
- Flip turkey over, and lay flat. If turkey is not an even thickness, cover with plastic wrap, and gently pound with a mallet or a rolling pin. Season with salt and pepper. Spread stuffing evenly on turkey. Starting on 1 short side, tightly roll up turkey.
- Center reserved skin on turkey roll, and smooth to remove any trapped air. Season with salt and pepper. Wrap entire turkey roll in cheesecloth, securing both ends with kitchen string. Tie additional string around roll in 3 or 4 places, spacing evenly. Rub with 4 tablespoons butter.
- Preheat oven to 375 degrees with rack in lowest position. Place turkey roll on a rack on a rimmed baking sheet. Transfer to oven, and pour water in baking sheet. Roast, rotating halfway through and brushing with remaining 2 tablespoons butter, until stuffing registers 165 degrees on an instant-read thermometer, about 2 hours and 10 minutes. (Add more water to baking sheet if necessary to prevent pan drippings from burning.) Let turkey roll rest on baking sheet for 30 minutes.
- To carve the turkey roll: Remove cheesecloth, and transfer turkey roll to a cutting board. Carefully cut roll into slices at least 1/2 inch thick, keeping stuffing intact. Transfer slices to a serving platter, and serve immediately with chutney on the side.
PEAR STUFFING FOR TURKEY
I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 10 servings (8 cups stuffing).
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts :
SAUSAGE PEAR STUFFING
Firm pears such as Bosc or Anjou stand up well to baking and make a delicious foil for Italian sausage in this sweet-and-savory stuffing.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h
Yield Makes 14 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
- Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.
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- Heat oven to 275°F. Distribute challah bread cubes in one layer over 2 baking sheets. Bake for 25-35 minutes (stirring after 15 minutes), or until lightly browned and crunchy. Transfer to a large bowl.
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