HERBED PECAN STUFFING
"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
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.
RACK OF VENISON STUFFED WITH PECANS, CURRANTS, SAUSAGE, AND PEARS
Steps:
- Heat 1 tablespoon oil in medium skillet over medium heat. Add chopped onion; sauté until translucent, about 7 minutes. Add sausages. Sauté until brown, breaking up with spoon, about 5 minutes. Using slotted spoon, transfer mixture to medium bowl, then add pears, pecans, currants, and chopped rosemary. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
- Using long thin knife, make 1 cut through center of eye of venison. Rotate knife 90 degrees and insert again, creating an X through center. Insert handle of long wooden spoon through X; roll handle to create 1- to 2-inch-diameter cavity. Stuff with filling.
- Preheat oven to 425°F. Arrange sliced onions, garlic, and herbs in roasting pan. Toss with 3 tablespoons oil. Rub venison with remaining 1 tablespoon oil; sprinkle with salt and pepper. Heat large skillet over high heat. Add venison; cook until brown on all sides, about 5 minutes. Place venison atop vegetables in pan. Roast until thermometer inserted into center registers 120°F for rare, about 20 minutes. Let stand 10 minutes. Carve between bones; serve with vegetables.
BACON, MACADAMIA AND CURRANT STUFFING
You can make this stuffing up to 2 days ahead and store in the fridge in an airtight container. Then reheat in the oven for 15 minutes before serving. As yet untested by me. From Super Food Ideas Christmas Special Dec 2006. NB Australian measurements: 1 cup = 250ml
Provided by westivan
Categories Pork
Time 40m
Yield 18 "muffins", 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200C (390F).
- Using a large frying pan, heat butter and oil over medium heat. Add onions, garlic and bacon. Cook, stirring occasionally, for 10 minutes or until onions are soft. Add currants and cook another 3 minutes.
- Combine breadcrumbs and nuts in a large bowl and add bacon mixture. Season with salt and pepper. Mix until combined (use your hands rather than a spoon or other utensil).
- Press mixture into lightly greased 1/3-cup muffin holes. Bake for 20-25 minutes - sutffin should be firm to touch in the centre and golden around the edges.
- Serve warm or at room temperature with turkey or pork.
Nutrition Facts : Calories 444.2, Fat 26.5, SaturatedFat 7.8, Cholesterol 24.9, Sodium 533.7, Carbohydrate 43.1, Fiber 3.7, Sugar 10.3, Protein 9.8
ANY-ROAST APRICOT & PECAN STUFFING
You can't quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it
Provided by Sara Buenfeld
Categories Side dish
Time 30m
Yield Makes 4 batches
Number Of Ingredients 12
Steps:
- Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more. Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
- Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
- One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.
- Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.
Nutrition Facts : Calories 71 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CURRANT PECAN STUFFING
Make and share this Currant Pecan Stuffing recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 12 cups
Number Of Ingredients 10
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.
- Saute 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.).
Nutrition Facts : Calories 323.6, Fat 18.3, SaturatedFat 7.5, Cholesterol 28.3, Sodium 566.6, Carbohydrate 34.8, Fiber 2.9, Sugar 9.9, Protein 5.2
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THE BEST TRADITIONAL STUFFING RECIPE | FOODIECRUSH .COM
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4.6/5 (99)Total Time 40 minsCategory Side DishCalories 261 per serving
- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
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