Herb Stuffing With Dried Fruit Recipes

DRIED FRUIT STUFFING

Steps:

• Prepare stuffing mix according to package directions, adding dried fruits when adding contents of stuffing mix. Just before serving, stir in almonds.

FRUIT-AND-NUT CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
• Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
• Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

CLASSIC HERB STUFFING

Steps:

• Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• Bake 35 minutes or until heated through and lightly browned.

HERB AND APPLE STUFFING

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

MULTIGRAIN STUFFING WITH NUTS AND DRIED FRUIT

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
• Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
• Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

DRIED FRUIT STUFFING

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
• Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

FRUIT AND NUT STUFFING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
• In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
• Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

HERB STUFFING

Steps:

• In a saucepan over medium heat, add the butter and allow to warm. Then add the celery and onions. Reduce the heat to medium-low and cook, stirring with a spoon, for 15 minutes. Once cooked, remove the pan from the stovetop.
• Preheat the oven to 375 degrees F.
• Put the Texas toast cubes in a 12-by-18-inch roasting pan. Add the celery mixture, stock, sage, parsley, garlic, salt and pepper. Gently mix and allow to rest for 20 to 30 minutes. During the rest, stir gently again with a spoon, ensuring not to break the bread apart. After resting and marinating the bread, cover with foil and bake until set, 30 to 45 minutes. Once cooked, remove from the oven and serve.

DRIED FRUIT AND TOASTED NUT STUFFING

Steps:

• Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
• Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper.
• Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more.
• Serve with Mushroom Gravy (optional).

DRIED FRUIT STUFFING

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.
• Bake in the preheated oven until very dry, about 15 minutes.
• While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.
• Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes; toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.
• Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.
• Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.
• Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.

FRUIT AND NUT STUFFING

Steps:

• Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
• Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
• Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.