Apple Almond Stuffing Recipes

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.

APPLE ALMOND STUFFING

Steps:

• Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes or until partially dried, tossing occasionally. , Meanwhile, in a large skillet, saute the onions, apple, ham, celery and seasonings in butter for 15 minutes or until onions and apples are tender. Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. , Place in a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until heated through and lightly browned.

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

Steps:

• Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
• In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
• Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

APRICOT ALMOND STUFFING

Steps:

• Preheat oven to 350 degrees.
• Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
• In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture.
• Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion).
• Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
• NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
• TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.

PORK CHOPS WITH APRICOT-ALMOND STUFFING

Steps:

• Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
• Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
• Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.

DANISH APPLE-ALMOND CAKE

Steps:

• Heat oven to 325°F. Spray bottom of 9-inch springform pan with cooking spray.
• In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute. Add eggs and almond extract; beat on medium speed about 10 seconds. Add Bisquick mix; beat on medium speed about 30 seconds or until combined.
• Spread batter in bottom of pan. Press apple pieces, cut sides down, into batter. Bake 1 hour to 1 hour 10 minutes or until apples are tender and cake is golden brown.
• Cool 30 minutes at room temperature. Remove side of pan. Sift or sprinkle powdered sugar over top of cake; sprinkle with almonds. Serve warm.

APPLE-ALMOND STUFFED TURKEY

Steps:

• Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes, tossing occasionally until partially dried. , Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apples are tender, about 15 minutes. , Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. , Bake, uncovered, at 325° for 4-1/2 to 5 hours or until thermometer reads 180° for the turkey and 165° for the stuffing. When the turkey begins to brown, cover lightly with foil and baste if needed.

APPLE AND ALMOND STUFFED CHICKEN BREASTS

Steps:

• In skillet, melt margarine, saute apple, margarine, almonds, and cinnamon until apple is tender, around 5 minutes.
• Flatten chicken breasts. Top with apple mixture, roll and secure with toothpicks.
• Dip into egg white mixture, then into bread crumbs.
• In a skillet, heat oil, saute breasts until browned on all sides. Place in a baking dish.
• Sauce:.
• In small saucepan, melt margarine. Add flour, cook with stirring for 1 minute.
• Add apple juice, stock, cinnamon, brown sugar. Cook, stirring, until thickened, about 3 minutes.
• Pour over chicken, cover, and bake for 10-15 minutes, or until chicken is cooked.

SOURDOUGH, APPLE AND ALMOND DRESSING

Steps:

• Preheat oven to 350°F. Cook bread cubes in large roasting pan until crisp, about 20 minutes. Transfer to very large bowl.
• Butter 3-quart baking dish. Melt butter in large skillet over medium heat. Add bacon; sauté until golden, about 8 minutes. Add onions and celery; sauté until crisp-tender, about 5 minutes. Add apples; sauté 2 minutes. Add mixture to bread. Add nuts and herbs. Season with salt and pepper. (Can be made 1 day ahead; chill.)
• Preheat oven to 425°F. Mix eggs into dressing. Add enough stock to moisten. Spoon into baking dish. Cover; bake 20 minutes. Uncover; bake until top is crisp, about 20 minutes longer.

CHORIZO-ALMOND STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add chorizo, almonds, oregano, and lemon zest and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.