Apple Cranberry Pecan Stuffing Recipes

APPLE, CRANBERRY, PECAN STUFFING

Steps:

• The night before, cut the bread into one inch cubes and set it aside in large bowl to dry out. You want the texture of day old bread, dry but not hard as a rock. Another option would be to cube the bread and bake it for 10 minutes at 350°F just before you're ready to make the stuffing.
• Preheat the oven to 425°F.
• Add extra virgin olive oil, onions, garlic, salt and black pepper to a large pot and sauté for 10 minutes over medium heat.
• Add fresh rosemary, fresh sage, dried cranberries, chopped pecans, fresh parsley and vegetable stock to the pot. Stir, cover and let simmer over medium high heat for 10-15 minutes. Taste the stock and adjust seasoning if needed at this stage.
• Grab the bowl of bread, add in the apples and stock mixture. Gently mix until everything is fully combined. The bread should be nice and moist but not soggy.
• Pour the stuffing into a baking dish the cove the baking dish with foil and pop it into the oven for 40 minutes. After 40 minutes remove the foil and bake for another 5 minutes or until the top is golden brown and crisp.
• Serve warm and enjoy!

APPLE, CRANBERRY, AND PECAN STUFFING

Steps:

• Preheat oven to 400°F.
• Arrange bread cubes on a rimmed baking sheet. Bake at 400°F for 20 minutes, stirring after 10 minutes. Place bread in a large bowl.
• Reduce oven temperature to 350°F.
• Heat oil in a large skillet over medium-high. Add onion, celery, and carrot to pan; sauté 6 minutes. Add apple; cook 4 minutes. Stir in pecans, cranberries, parsley, salt, and pepper. Add apple mixture to bread; toss.
• Combine stock, butter, and eggs in a bowl. Drizzle over bread mixture; toss. Let stand 15 minutes. Spoon into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.

CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

APPLE-CRANBERRY STUFFING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.

APPLE CRANBERRY PECAN STUFFING

Steps:

• Bring juice and margarine to boil in medium saucepan on high heat.
• Stir in apples, cranberries and stuffing mix; cover.
• Remove from heat. Let stand 5 minutes. Stir in pecans.

APPLE, CRANBERRY & PECAN STUFFING

Steps:

• Bring juice and butter to boil in medium saucepan on high heat.
• Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
• Let stand 5 min. Stir in nuts.

APPLE CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease a medium baking dish.
• In small bowl, combine chicken broth and cranberries.
• Soak for 30 minutes to rehydrate cranberries.
• In large skillet, melt butter over medium heat.
• Add onion, red pepper, and celery; cook for 5 minutes, stirring frequently.
• Add apples and cook for 5 more minutes, stirring frequently.
• Remove from heat and place in a large bowl.
• Beat eggs in a separate bowl; add salt and pepper, set aside.
• In large bowl with vegetables, stir in chicken broth mixture, cream of celery soup, and cinnamon.
• Add toasted bread, stirring gently to combine.
• Add the beaten eggs.
• Spoon mixture into prepared dish.
• Bake for 30 to 40 minutes, or until center is set.

CRANBERRY PECAN STUFFING

Steps:

• In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.