SOURDOUGH AND HAZELNUT STUFFING
Provided by Valerie Bertinelli
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Butter a 2- to 3-quart glass or ceramic baking dish.
- Arrange the sourdough cubes in a large rimmed baking pan in a single layer. Bake until slightly dried out, about 30 minutes. Transfer to a large bowl.
- Increase the oven temperature to 400 degrees F.
- Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring often, until nutty smelling and toasted, about 4 minutes. Spoon the nuts onto a clean dish towel and gently but firmly rub the hazelnuts to remove some of the brown skins (it's okay if some of the skins remain). Roughly chop the nuts.
- Add the remaining 5 tablespoons butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 10 minutes. Add the currants and cook, stirring, just until plump, about 1 minute. Remove from the heat and cool slightly.
- Add the hazelnuts and vegetables to the bowl with the bread and mix to combine. Whisk the chicken broth together with the egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add it to the stuffing mixture and stir until well mixed.
- Spoon the stuffing into the prepared baking dish and bake until hot and golden brown on top, 35 to 45 minutes. Garnish with the rosemary sprig and serve.
THREE SQUASH STUFFING WITH HAZELNUTS AND BOURBON
Provided by Molly O'Neill
Categories roasts, side dish
Time 2h
Yield Ten cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Quarter all the squash, scrape out the seeds and fibers and divide between 2 large roasting pans. Add enough water to each pan to make a depth of 1 inch. Cover with foil and bake until soft, about 1 hour. Let cool.
- Meanwhile, warm bourbon in a saucepan, add currants and set aside. Scoop flesh from butternut and acorn squash and place in a food processor. Puree until smooth. Scrape into a large bowl. Scrape out the spaghetti squash and mix with the puree. Stir in currants with the liquid, hazelnuts, bread crumbs, herbs, salt and pepper.
- Fill the bird loosely with stuffing; place any remaining stuffing in a casserole. Roast the bird and bake the stuffing, covered, for about 30 minutes, before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 602 milligrams, Sugar 9 grams
SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS
This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
- Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
- Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.
SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS
Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
- Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
- Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.
SQUASH STUFFING
Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out.
Provided by BECKYU_2000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a medium bowl, mix the squash, cream of celery soup, and onion.
- Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
- Cover, and bake 45 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 22.2 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 826 mg, Sugar 3.7 g
MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING RECIPE BY TASTY
Here's what you need: acorn squash, salt, pepper, maple syrup, olive oil, large white onion, celery, small fennel bulb, garlic, breakfast sausage, fresh sage, bread, dried cranberries, hazelnut, large eggs, chicken broth
Provided by Matthew Johnson
Categories Sides
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- Add the acorn squash to a baking sheet and season with salt, pepper, maple syrup, and two tablespoons of olive oil. Toss to coat, then spread in a single layer.
- Bake for one hour, or until the squash is tender and golden brown.
- Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Add the onion, celery, fennel, and garlic and season with salt and pepper. Cook until soft, about 10 minutes.
- Add the sausage and sage, stir, and cook until the vegetables are fully softened and the meat is browned.
- Transfer the sausage and vegetable mixture to a large rectangle baking dish. Add the roasted squash, cubed bread, cranberries, and hazelnuts. Toss to combine.
- In a liquid measuring cup or small bowl, whisk together the eggs, chicken broth, pepper, and salt. Pour the egg mixture over the stuffing, then toss well to distribute and coat everything evenly.
- Bake for 1 hour, or until the stuffing puffs up, browns, and dries slightly. Let sit for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 589 calories, Carbohydrate 44 grams, Fat 36 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams
HAZELNUT, SAGE, AND MUSHROOM STUFFING
Provided by Melissa Roberts
Categories Mushroom Side Bake Thanksgiving Dinner Stuffing/Dressing White Wine Fall Winter Hazelnut Shallot Parsley Gourmet Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
- Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
- Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
- Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
- Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
- Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.
SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE
This recipe, courtesy of Lost Kitchen chef and owner Erin French, works best with narrow, long, bright-yellow zucchini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
- Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
- In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.
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