Currant Walnut Stuffing Recipe 45 Recipes

WALNUT STUFFING

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

WALNUT CURRANT CORNBREAD STUFFING

Steps:

• Place the diced, crumbled cornbread into a medium-size mixing bowl. Set aside.
• Over medium heat, cook onions and celery or fennel in butter or olive oil until tender, stirring occasionally, but do not brown. Add garlic, fennel leaves, rosemary, cayenne, salt and pepper. Cook 2 minutes.
• Pour this mixture over the cornbread crumbs, mixing well. Cool before using.

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

CURRANT & WALNUT STUFFING RECIPE - (4/5)

Steps:

• Preheat the oven to 350°F. Cut the bread into pieces and set aside. Toast the walnuts on a sheetpan, set aside. In a large skillet, sauté the onion and garlic in oil over medium heat until the onions are golden. Add the celery, mushrooms, currants and the herbs and cook an additional 5 minutes. Remove and place in a bowl, fold in the remaining ingredients and season to taste. Place in an oiled 8-inch square ovenproof dish, cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes, uncovered, to crisp the top.

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly., Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander., Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.

CHESTNUT, ONION, AND CURRANT STUFFING

Steps:

• Preheat oven to 325° F.
• In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Halve onions lengthwise and cut each half into 8 wedges. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown, about 25 minutes.
• If using canned chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth 15 minutes. Remove pan from heat and stir in currants. Let mixture stand 5 minutes.
• Chop parsley. In a large bowl toss together bread, onions, chestnut mixture, remaining 1 1/2 cups broth, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing in preheated 325° F. oven 45 minutes (for moist stuffing, bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through baking time).
• Garnish stuffing with parsley.

WALNUT-HERB STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT GLAZE

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish.
• For the pork; melt the butter in a small skillet over medium heat; add in the 4 cups walnut halves, cook stirring for about 1-2 minutes or until lightly toasted; reserve 1 cup for garnish.
• Place the remaining walnuts, curry powder, oil and garlic in a food processor; cover and process until finely ground (about 5-7 seconds).
• Butterfly the pork tenderloins by slicing along the length with a sharp knife to within 1/2-inch.
• Press open then evenly divide and spread the walnut mixture down the center.
• Pull pork together, then secure with skewers, or tie with cooking string.
• In a bowl combine the coriander, cumin, salt and back pepper in a small bowl; rub evenly over the tenderloins.
• Place the pork seam-side down in the baking pan.
• At this point you can cover and refrigerate the stuffed pork for up to 24 hours before roasting.
• Bake for about 1 hour or until the internal temperature reaches 170 degrees.
• Remove from oven and allow to rest while preparing the glaze.
• For the glaze; combine the jelly, sherry, crushed red pepper, vinegar, ginger and shallots in a small saucepan; bring to a boil, reduce heat to low, cook stirring occasionally for about 5 minutes; cover to keel warm.
• Slice the pork into about 1/2-inch slices.
• Arrange 2-3 pieces per plate.
• Spoon the glaze over pork, then sprinkle with reserved toasted walnuts.
• Delicious!

CHESTNUT, ONION, CURRANT STUFFING

Steps:

• preheat oven to 350°F.
• toast bread in a baking pan until just dry-15 to 20 minutes.
• cut onions into eight and cook in butter oven moderate heat until golden brown-25 minutes.
• simmer chestnuts in 2 cups of broth for 15 minutes.
• remove pan from heat and stir in currants.
• let mixture stand for 5 minutes.
• chop parsley.
• toss together bread, onions, chestnut mixture, and reamining 1 1/2 cups broth, herbs, and salt and pepper to taste
• cool completely.
• preheat oven to 325°F.
• bake stuffing in a shallow baking dish for 45 minutes.
• garnish with parsley.