Currant Pecan Stuffing Recipes

CURRANT PECAN STUFFING

Currant Pecan Stuffing image

Categories Fruit Herb Nut Side Bake Christmas Thanksgiving Quick & Easy Stuffing/Dressing Currant Pecan Fall Winter Bon Appétit

Yield Makes 12 cups

Number Of Ingredients 9

Ingredients

3/4 cup dried currants
1/2 cup Sherry
1/2 cup plus 3 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon dried fines herbes or herbes de Provence
1 14-ounce package cubed herb-seasoned stuffing
2 cups water
1 cup pecan pieces, toasted

Steps:

Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.
Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)

PECAN SAUSAGE STUFFING

Pecan Sausage Stuffing image

Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too.

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 21 servings (3/4 cup each).

Number Of Ingredients 13

Ingredients

1-1/2 pounds bulk pork sausage
3 cups chopped onions
2 cups chopped celery
1/2 cup butter, cubed
6 garlic cloves, minced
1 loaf (1 pound) French bread, cubed and toasted
3 medium apples, peeled and chopped
1-1/2 cups chopped pecans, toasted
1/4 cup chopped fresh sage or 4 teaspoons dried sage leaves
1 tablespoon dried thyme
1-1/4 teaspoons salt
1-1/4 teaspoons pepper
2 to 3 cups reduced-sodium chicken broth

Steps:

In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.

Nutrition Facts : Calories 249 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 509mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

HERBED PECAN STUFFING

Herbed Pecan Stuffing image

"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

8 cups cubed day-old multi-grain bread
3/4 cup golden raisins
1/2 cup apple juice
1/4 cup olive oil
4 celery ribs, diced
1 large onion, chopped
3 garlic cloves, minced
1 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
3/4 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon pepper
1 large egg
1-1/2 to 2 cups chicken broth
1-1/2 cups coarsely chopped pecans, toasted

Steps:

Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.

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