CINNAMON RAISIN BREAD STUFFING WITH SAUSAGE
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.
- Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.
- Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat.
- Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes.
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS
Categories Side Bake Thanksgiving Stuffing/Dressing Parmesan Raisin Pine Nut Fall Bon Appétit Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
- Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup basil over stuffing and serve.
RUSTIC BREAD STUFFING WITH RED MUSTARD GREENS, CURRANTS, AND PINE NUTS
Provided by Jeanne Thiel Kelley
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 375°F. Cut bottom crust and short ends off bread and discard. Cut bread into 3/4- inch cubes; place in large bowl. Whisk oil and pressed garlic clove in small bowl. Add to bread cubes; toss to coat. Spread bread cubes in single layer on large rimmed baking sheet; sprinkle with salt and freshly ground pepper. Bake until slightly crunchy, stirring occasionally, about 15 minutes. Cool slightly, then return to same large bowl.
- Generously butter 13 x 9 x 2-inch glass baking dish. Melt 1 tablespoon butter in heavy large skillet over medium heat.
- Add pine nuts; stir until golden, about 2 minutes. Add to bowl with bread cubes. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until brown, about 10 minutes. Add mustard greens, thyme, and minced garlic; sauté until greens are wilted and tender, 3 to 4 minutes. Transfer to bowl with bread cubes. Add 2 cups stock to same skillet; boil until reduced to 1 cup, about 5 minutes. Pour stock over bread mixture and toss. Mix in currants and lemon peel. Season with salt and freshly ground black pepper. Transfer stuffing to prepared baking dish. DO AHEAD: Can be made 6 hours ahead. Cover; chill.
- Preheat oven to 350°F. Bake stuffing uncovered until heated through and starting to brown on top, 20 to 30 minutes. Let stand 5 minutes and serve.
CORN BREAD, GREEN CHILI AND PINE NUT STUFFING
Provided by Michael McLaughlin
Categories Nut Pepper Side Bake Thanksgiving Stuffing/Dressing Pine Nut Hot Pepper Fall Bon Appétit Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Cool corn bread completely. Cover and let stand at room temperature overnight.
- Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
- Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
- Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
BREAD STUFFING
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it's super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you'd like - but once you've tried it cooked on its own, you won't look back.
Provided by Mark Bittman
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 6 to 8 cups, enough for a 12-pound bird
Number Of Ingredients 8
Steps:
- Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
- Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams
More about "country bread stuffing with parmesan raisins and pine nuts recipes"
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS AND PINE …
From bonappetit.com
5/5 (8)Servings 10-12
- Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
- Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS
From bigoven.com
5/5 (1)Total Time 1 hr 50 minsCategory Side DishCalories 1502 per serving
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS
From scribd.com
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS AND PINE NUTS
From pinterest.com
COUNTRY-BREAD STUFFING WITH PARMESAN AND PINE NUTS RECIPE
From recipeofhealth.com
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS
From familyoven.com
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUT …
From cookingindex.com
COUNTRY-BREAD STUFFING WITH PARMESAN RAISINS
From recipebridge.com
COUNTRY-BREAD STUFFING WITH PARMESAN, CRAISINS, AND PINE NUTS
From knightskitchen.blogspot.com
COUNTRY BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE …
From foodpair.com
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS AND PINE NUTS
From pinterest.com
COUNTRY BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUT …
From cookeatshare.com
SEARCHABLE RECIPE DATABASE - HERBED COUNTRY BREAD …
From directaccessrecipes.com
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS …
From recipeofhealth.com
125476 COUNTRY BREAD STUFFING WITH PARMESAN AND PINE NUTS RECIPES
From recipeofhealth.com
COUNTRY BREAD STUFFING WITH PARMESAN RAISINS AND PINE …
From friendseat.com
PARMESAN PINE NUT ARTISAN LOAF RECIPE - COOKING WITH …
From cookingwithruthie.com
COUNTRY-BREAD STUFFING WITH PARMESAN AND DRIED CHERRIES
From thefancypantskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love