Autumn Harvest Stuffing Aka Throw Away The Box Of Stove Top Recipes

HARVEST STUFFING

Steps:

• In a large saucepan, combine 1 cup water, carrots, celery, onion, plums, apricots, seasoning blend and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until fruit and vegetables are tender., Meanwhile, place bread cubes in a single layer on baking sheets. Bake at 350° for 8-10 minutes or until lightly toasted. Transfer vegetable mixture to a large bowl. Stir in the bread cubes, apple juice and remaining water; toss gently to combine. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover;bake 10-15 minutes longer or until heated through.

AUTUMN HARVEST STUFFING

Steps:

• Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 250-degree oven until dry but not browned, 25 to 30 minutes.)
• Transfer bread to a large bowl. Preheat oven to 400 degrees.
• In a medium bowl, toss squash with 2 tablespoons olive oil until coated; season with salt and pepper. Arrange squash in an even layer on a baking sheet; transfer to oven and roast until squash is tender, about 15 minutes. Transfer squash to bowl with bread cubes.
• Heat 2 tablespoons oil in a large skillet over medium-low heat. Add shallots, celery, and leek. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Fold in mustard greens and cook until just wilted, about 1 minute. Transfer to bowl with bread and squash.
• Heat remaining 2 tablespoons oil in skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to bowl with bread and vegetables.
• Heat chicken broth in a small saucepan with butter and over medium-low heat until butter is melted; pour over bread mixture. Add sage, parsley, and thyme to bread mixture; season with salt and pepper; mix until well combined. Let stuffing mixture cool completely if stuffing in turkey.
• To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. To bake all of the stuffing outside a turkey: Spoon into a buttered 2-quart baking dish. Cover dish with parchment paper-lined aluminum foil. Bake at 400 degrees for 20 minutes. Uncover and bake until golden brown, about 25 minutes more.

AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)

Steps:

• Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
• Remove leaves from thyme sprigs and add to bread. Set aside.
• In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
• Add dried bread cubes, apple, apricot, and butter. Stir well.
• When butter has absorbed into bread, add white wine. Stir until absorbed.
• Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
• Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
• Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
• Season again with salt and pepper. Add pecans if using.
• *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.

HARVEST STUFFING

Steps:

• Brown the sausage in a pan, breaking up clumps; remove to a large bowl.
• Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes.
• Add to the sausage along with the bread, apples and dried fruits.
• Toss well.
• Drizzle the broth over the mixture to moisten as desired and season with salt and pepper.
• Cool before stuffing the turkey.
• Makes 12 cups of stuffing, enough for an 18-pound turkey.