Turkey With Fruit And Nut Stuffing Recipes

TURKEY WITH FESTIVE FRUIT STUFFING

Steps:

• In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

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.

FRUIT AND NUT STUFFING

Steps:

• Preheat the oven to 300 degrees. Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened. Then peel the chestnuts, being careful to remove the fuzzy inner membrane. If they are difficult to peel, return them to the oven for 5 to 10 minutes. When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften. Drain immediately.
• Place the apricots and raisins in separate bowls and cover them with boiling water. Set aside for at least 20 minutes.
• Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes. Place the onions and garlic in a mixing bowl.
• Add another tablespoon of olive oil to the pan along with the chopped apples. Turn the heat up to medium and stir continuously. When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
• Chop the chestnuts coarsely and add them to the bowl. Drain the apricots and cut them into bite-sized pieces. Then drain the raisins and put them and the apricots in the bowl. Add the celery, croutons, orange rind, parsley, thyme and pepper. Pour in half of the turkey stock, mix, then stir in the remaining stock. Taste and season with salt and more pepper or thyme if desired. Set aside until you are ready to stuff the turkey.

GREEK TRADITIONAL TURKEY WITH CHESTNUT AND PINE NUT STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
• Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
• In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
• Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).

TURKEY STUFFING (DRIED FRUIT AND NUT)

Steps:

• Following is the method for stuffing: Heat oil in a non-stick pan.
• Fry onions until soft- 5 to 8 minutes.
• Add apples.
• Cook for 3 minutes.
• Cover.
• Cook for 2 minutes.
• Add remaining ingredients.
• Cook for 5 minutes.
• Folowing is the method to prepare the dish: Spread out the turkey breast thinly.
• Place stuffing on the breast.
• Form a roll, rolling the breast.
• Tie with a twine to hold it firm.
• Sear all around.
• Bake in a pre-heated oven at 180C for 35-40 minutes until well done.
• Slice.
• Prepare a nice presentation on a plate with your choice of vegetables and roast potatoes.

FRUIT AND NUT STUFFING

Steps:

• Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
• If you need to toast your pecans you can do so over medium-low heat in a skillet.
• Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
• (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
• You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
• Cooking times will vary with size and shape of pan.
• Add broth to maintain preferred moisture level of stuffing.

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).

WINTER FRUIT AND NUT STUFFING

Steps:

• Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
• Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake stuffing in dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

FRUITY CHRISTMAS STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the cranberries into a bowl and cover with boiling water. Meanwhile, heat the oil in a frying pan and soften the onion. Tip into a large bowl and leave to cool. Add the almonds to the same pan and toast until golden brown. Leave to cool, then roughly chop. With their peel on, whizz the clementine quarters in a food processor until puréed. Drain the cranberries.
• Add the nuts, clementine purée, cranberries and the remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together, then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden.