WALNUT STUFFING
Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.
Nutrition Facts :
TOASTED WALNUT DRESSING
A single step and few ingredients that all you need to make this toasted walnut dressing - a perfect accompaniment.
Provided by Betty Crocker Kitchens
Categories Condiment
Number Of Ingredients 6
Steps:
- Place all ingredients in blender or food processor. Cover and blend on high speed about 1 minute or until smooth.
Nutrition Facts :
GORGONZOLA AND TOASTED WALNUT SALAD
Entertaining? Make a salad that's been restaurant inspired. It's fast, easy and delicious.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
- In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
- In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.
Nutrition Facts : Calories 250, Carbohydrate 5 g, Cholesterol 10 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING
Provided by Todd English
Categories Salad Cheese Nut Vegetable Appetizer Roast Vegetarian Wheat/Gluten-Free Basil Walnut Arugula Beet Fall Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees.
- To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
- Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
- Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
- Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.
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