CHICKEN WITH PEACH STUFFING
This is my favorite kind of recipe...something that tastes so good, yet requires a minimum of preparation. This simple dish is just right, now that my husband and I are empty nesters, yet it's elegant enough to serve for company dinner. -Theresa Stewart, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain peaches, reserving juice; set the peaches aside. Add enough water to juice to measure 1 cup; set aside., In a large skillet, brown chicken on both sides in oil. Gradually stir in the peach juice mixture, butter, brown sugar, vinegar and allspice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until a thermometer reads 170°. Stir in stuffing mix and peaches. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed.
Nutrition Facts : Calories 404 calories, Fat 15g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 846mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.
SUSAN'S PEACH STUFFING
Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 12 cups
Number Of Ingredients 12
Steps:
- Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.)
- Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine.
- Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.
- To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.
ROASTED PEACH AND ROSEMARY TURKEY BREAST WITH STUFFING
Get a complete turkey dinner on the table without all the fuss of cooking a whole bird. Tender, boneless breast cooks quickly and feeds a smaller crowd. A quick cider brine and sweet peach glaze keep it moist and flavorful. Put the stuffing in the oven when you lower the temperature for the turkey-then everything will be ready at once.
Provided by Sunny Anderson
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the turkey: In a large bowl, whisk together 2 cups apple cider, 1/4 cup salt, the thyme and rosemary. Add the turkey breast and enough cold water to cover the bird. Cover and let brine in the refrigerator 2 hours.
- Position the oven racks in the top and bottom of a countertop oven and preheat to 425 degrees F. (For Ninja Foodi - the setting is "Air Roast 425 degrees F)
- Saute the onions in 1 tablespoon olive oil in a small saucepan over medium heat until softened, about 5 minutes. Add the peaches, honey, brown sugar, Worcestershire sauce and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until the peaches break down and the glaze thickens, about 12 minutes.
- Remove the turkey from the brine and pat dry with paper towels (discard the brine). Brush with olive oil and sprinkle with pepper. Place the turkey in an 11.5-by-14-inch roasting pan. Cook on the bottom rack until the skin begins to turn golden, about 15 minutes. Lower the oven temperature to 350 degrees F and brush the top generously with the glaze (For the Ninja grill it was "Air Roast 350 degrees F). Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 160 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.
- For the stuffing: Meanwhile, mix the stuffing mix with the parsley in a large bowl and set aside.
- Add the butter, celery, onion, thyme, sage and garlic to a large pan over medium heat. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned, about 10 minutes. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist).
- Transfer the mixture to a 12-by-8-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake on the top rack at 350 degrees F for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more. (For Ninja foodi it was "Air Roast 350 degrees F).
PEACH-STUFFED PORK CHOPS
I'm gonna show you my favorite technique for stuffing pork chops, as well as one of my favorite stuffings for pork. Above and beyond producing something that's visually impressive, we are also flavoring our pork chops from the inside out with this method. So, this is basically a technique video and will work no matter what stuffing you decide to use--although this peach stuffing was absolutely delicious.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h10m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
- Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
- Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
- Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
- Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
- Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
- Remove chops from the pan to a plate and cover loosely with foil.
- Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 20 g, Cholesterol 100.3 mg, Fat 30.6 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 12.2 g, Sodium 984.6 mg, Sugar 8.4 g
PORK WITH PEACHES
This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.
Provided by Jamie Oliver
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C/gas 7).
- Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
- Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
- Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
- When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.
PEACH STUFFING
Steps:
- 1. Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.) 2. Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine. 3. Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches. 4. To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.
PEACH CHICKEN WITH STUFFING
Make and share this Peach Chicken with Stuffing recipe from Food.com.
Provided by Bliss
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain peaches and reserve liquid.
- Add water to equal 1 1/2 c.
- liquid.
- Brown chicken in oil.
- Add liquid, seasonings, brown sugar, butter and allspice.
- Bring to boil.
- Reduce and simmer.
- Remove chicken.
- Add peaches and stuffing.
- Cover and cook 5 min.
Nutrition Facts : Calories 472, Fat 23.1, SaturatedFat 5.4, Cholesterol 92.8, Sodium 500.2, Carbohydrate 31.2, Fiber 5.2, Sugar 9.9, Protein 33.8
STUFFED BAKED PEACHES
Quick and light peaches with a twist, served warm or at room temp.
Provided by Kim Nichols
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
- Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
- Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
- Bake in preheated oven until the peaches are tender, 20 to 30 minutes.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 27.4 g, Cholesterol 30.5 mg, Fat 16 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 7.6 g, Sodium 90.9 mg, Sugar 25.4 g
PEACH-GLAZED PORK CHOPS
Add some brightness to your menu with Peach-Glazed Pork Chops. This terrific baked peach-glazed pork chop dish will put you in mind of summer no matter when you make it-thanks to the peach slices and peach preserves.
Provided by My Food and Family
Categories Home
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Drain peaches, reserving juice. Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl. Add butter; stir until melted. Stir in stuffing mix and peaches. Let stand 5 min.
- Spoon into 13x9-inch pan; top with chops. Mix preserves and mustard; spoon over chops.
- Bake 40 min. or until chops are done (160ºF).
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 550 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 15 g, Protein 20 g
PEACH GLAZED PORK CHOPS AND STUFFING
Steps:
- Season chops with salt and pepper. Brown well in oil in skillet; place in shallow 13x9 baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, the sugar, catsup and vinegar in saucepan. Brush part of glaze on chops.
- Bake at 350 degrees F for 35 minutes.
- Meanwhile, drain off fat in skillet; pour in hot water. Add butter, stir until melted. Add stuffing mix, stir to moisten. Move chops to one end of dish; spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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