Apple Almond Raisin Stuffing Recipes

APPLE RAISIN DRESSING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

APPLE-RAISIN STUFFING

Steps:

• In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
• Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
• Pour in 4 go 6 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
• Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes 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.

BAKED APPLE-RAISIN STUFFING

Steps:

• In a small skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat., Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until golden brown.

APPLE STUFFING

Steps:

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

APPLE STUFFED CHICKEN

Steps:

• Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil. , In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon zest. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.

RAISIN-STUDDED APPLE STUFFING

Steps:

• In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain). In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add the sausage, stuffing, apples, pecans, remaining orange juice and reserved raisins to celery mixture. In a saucepan, melt the remaining butter; add broth, thyme and pepper. Pour over stuffing mixture; mix well. Place in 2 greased 13x9-in. baking dishes. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.

HERB AND APPLE STUFFING

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

APPLE AND ONION STUFFIN'

Steps:

• Preheat the oven to 400 degrees F.
• Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
• Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
• For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
• For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

APPLE ALMOND STUFFING

Steps:

• Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes or until partially dried, tossing occasionally. , Meanwhile, in a large skillet, saute the onions, apple, ham, celery and seasonings in butter for 15 minutes or until onions and apples are tender. Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. , Place in a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until heated through and lightly browned.

APPLE AND ONION STUFFIN' MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter. Use an ice cream scoop to fill and mound up the stuffing in muffin tins. Remove the bay leaf as you scoop the stuffing when you come upon it. Bake until set and crisp on top, 10 to 15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

SAGE, SAUSAGE AND APPLE DRESSING

Steps:

• Preheat the oven to 325 degrees F.
• Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
• Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.

APPLE-RAISIN TURKEY STUFFING

Steps:

• Mix apples, water, raisins, stuffing mix, sugar, eggs, and cinnamon together in a large bowl. Stir more water into the apple mixture to get to your desired level of moistness.

ALMOND APPLE STUFFING

Steps:

• 1. Mix stuffing, celery, onion, apples, raisins and parsley. Moisten with juice and butter., toss well. Add more juice if you need it. Bake in 9x13 or 3 qt casserole. Cover and bake 30 min at 350 degrees, until heated through. Uncover, sprinkle with almonds, bake 5-10 min longer.

EASY APPLE RAISIN STUFFING (THANKSGIVING)

Steps:

• Preheat oven to 300 degrees F.
• Make stuffing mix on stove top according to package directions which are here: heat broth or water, with the butter or margarine, to a boil and remove from the heat. Add the stuffing mix and toss lightly with a fork until moist throughout.
• Add apples and raisins; mix thoroughly.
• Place in a casserole dish and bake for 45 minutes.
• *May be reheated and tastes even better the next day.

APPLE, ALMOND AND SAUSAGE STUFFING

Steps:

• Saute sausage,drain and crumble.
• Saute onions and celery in butter till onions are transparent.
• Add apples cook 5 minutes.
• Add broth, and seasonings, simmer 5 minutes.
• Add sausage, parsley and almonds to cubed bread.
• Pour hot vegetable mixture over bread.
• Blending well.
• Adjust seasoning to taste.
• Stuff your favorite pork roast or bake in buttered casserole dish.
• You can freeze this stuffing for later use.
• Cooking time is for stuffing only.