PEAR-PECAN STUFFING
Steps:
- In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
- Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
- Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
- In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
- Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
- Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
APPLE-PECAN HOLIDAY STUFFING
[DRAFT]
Provided by Food Network
Time 15m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Melt Country Crock® Spread in 12-inch no-stick skillet over medium-high heat and cook onion and celery, stirring occasionally, until tender, about 5 minutes. Stir in apple and cook, stirring occasionally, until apple is tender, about 4 minutes. Stir in broth and apple cider. Bring to a boil over high heat. Remove from heat and stir in stuffing mix until moistened. Garnish with pecans and parsley.
HOLIDAY TURKEY WITH CRANBERRY PECAN STUFFING
Here's an easy to follow roast turkey recipe with a mouthwatering cranberry-pecan stuffing. Give it a try ... the turkey is succulent and the stuffing is absolutely delicious.
Provided by Food Network
Time 5h50m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat the butter in a 4-quart saucepan over medium heat. Stir the celery and onions in the saucepan and cook until they're tender.
- Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing, cranberries and pecans and mix lightly.
- Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat it dry. Spoon the stuffing lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast side up in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the thickest part of the meat, not touching bone.
- Roast the turkey at 325 degrees F for 5 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the pan drippings. Begin checking for doneness after 4 1/2 hours of roasting time. Allow the turkey to stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole along with the turkey for 30 minutes or until it's hot.
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.
PECAN SAUSAGE STUFFING
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
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.
MOM'S HOLIDAY SAUSAGE-PECAN STUFFING
My mother is from Spain, but Thanksgiving is her favorite holiday. She has been making this stuffing for over 30 years - it wouldn't be the holidays without it!
Provided by Raquel Grinnell
Categories Pork
Time 45m
Yield 1 pot of stuffing, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large, heavy bottomed dutch oven over medium high heat, brown both pounds of sausage. When cooked, add chopped onions and celery and saute in sausage drippings until softened, about 8 minutes. Then add pecans and saute for another 7-8 minutes until the nuts have softened and absorbed the flavors of the sausage and veggies.
- In a saucepan, warm the chicken broth over medium heat. Add 1 and 1/2 bags of the stuffing to the sausage mixture and mix thoroughly until the bread is coated. Add the rest of the stuffing if it looks too dry.
- Add chicken broth by the ladleful until the desired consistency is reached - you will likely not use it all.
Nutrition Facts : Calories 723.5, Fat 35.5, SaturatedFat 7.4, Cholesterol 83.7, Sodium 1984.3, Carbohydrate 70.8, Fiber 5.2, Sugar 9.6, Protein 29.5
HOLIDAY PECAN STUFFING
Omit the sausage if you must, but add 2 teaspoons of fennel seed and poultry seasoning. Pray for leftovers, it makes a terrific main dish, too.
Provided by Dancer
Categories Poultry
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large skillet with cooking spray.
- Cook celery, pepper, and onion over medium heat.
- Cover skillet to prevent sticking, stir occasionally.
- When vegetables are soft, remove from skillet and reserve.
- In the same skillet, crumble the sausage and slowly cook until no pink remains.
- (May be done in advance and refrigerated.) Beat the eggs, 1 cup of milk, and 1 can of broth together in a medium mixing bowl.
- In a very large bowl, layer the bread crumbs, the cooked vegetables, sausage, mushrooms, and pecans.
- Pour in the egg mixture and mix gently.
- Continue to add milk and chicken broth until mixture is quite moist, but not mushy.
- Add sage, salt, pepper and poultry seasoning.
- (This can be done several hours in advance or overnight and refrigerate.) Coat a 11 x 17 baking dish with cooking spray and fill with the stuffing.
- Spray the top of stuffing with cooking spray before baking.
- Bake in 350 degree oven 30 to 40 minutes, until top is brown and center is firm.
Nutrition Facts : Calories 252.7, Fat 6.9, SaturatedFat 0.8, Cholesterol 23.1, Sodium 916.3, Carbohydrate 36.3, Fiber 4.5, Sugar 5.5, Protein 11.6
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