Stuffing Appleapricotcurrant Pecan Recipes

Steps:

• In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
• Stir in apples, pecans, apricots, and nutmeg.
• Cook about 4 minutes.
• In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
• In a small bowl, combine half and half, egg, salt, and pepper.
• Add to bread mixture and stir gently to coat.
• Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
• Uncover and bake an additional 15 minutes.

Steps:

• Bring broth to a boil. Add apricots. Remove from heat & soak for 15 minutes. Heat butter in a large pan. Add onion & celery. Saute utnil tender. Add broth apricots, apples, & spices. Stir & transfer to a large bowl. Gradually add bread crumbs, folding in gently until stuffing is moist. Mix in nuts & currants. Let cool completely before stuffing turkey.

Steps:

• Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
• Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.

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.

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.

Steps:

• Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.
• Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)