Apple And Onion Dressing Recipes

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APPLE AND ONION STUFFING



Apple and Onion Stuffing image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

6 slices light bread
1 tablespoon light whipped butter or light buttery spread
2 cups chopped sweet onion
1 cup chopped celery
1 tablespoon minced shallots
1/2 tablespoon minced garlic
1/4 teaspoon salt
Black pepper
1/3 cup fat-free chicken broth, room temperature, plus more, if needed
1/4 cup fat-free liquid egg substitute
4 cups chopped Fuji apples
1/4 cup minced fresh parsley
1/4 cup raisins (not packed)

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly toast the bread slices. Cut them into cubes and set aside.
  • Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt. Add pepper, to taste. Saute the veggies until softened, about 6 minutes, stirring frequently.
  • Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
  • Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.
  • Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.
  • Spray a medium baking dish with nonstick spray. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 to 15 minutes.
  • While the stuffing is still warm, mix gently, if needed. Devour!

Nutrition Facts : Calories 108, Fat 1 grams, Sodium 206 milligrams, Carbohydrate 24 grams, Fiber 4.25 grams, Protein 3 grams, Sugar 12 grams

APPLE AND ONION STUFFIN'



Apple and Onion Stuffin' image

Provided by Rachael Ray : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 10

1 1/2 sticks butter, softened
About 2 cups chopped celery
3 to 4 McIntosh apples, skin on, cored, quartered and chopped
1 large yellow onion, chopped or 2 medium yellow onions, chopped
Salt and black pepper
Salt and black pepper
2 tablespoons poultry seasoning
8 cups cubed stuffing mix, such as Pepperidge Farm
4 to 5 cups chicken stock, as needed
1 egg, beaten (if preparing as "Stuffin' Muffins")

Steps:

  • Preheat the oven to 400 degrees F.
  • Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
  • Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
  • For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
  • For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

APPLE AND ONION DRESSING



Apple And Onion Dressing image

Number Of Ingredients 11

2 cups apples peeled, cored and diced
1 cup onion chopped
1 cup celery chopped
1 cup butter or margarine
6 cups bread diced fresh, oven dried
1 1/2 cups raisins currants or golden raisins or 1/2 cup each
1/4 cup sherry
2 tablespoons lemon juice fresh
1 teaspoon paprika
1/2 teaspoon salt
1/4 cup chicken broth

Steps:

  • In a large skillet over medium heat sauté apples, onion and celery in butter or margarine for 7 minutes. Add bread, raisins or currants, sherry , lemon juice, paprika and salt toss lightly. Use to stuff Crown Roast of Pork.* Place any remaining dressing in a small greased casserole. Add chicken broth cover and bake with roast for 1 hour.* If cooking a rolled loin, all dressing should be placed in a large greased casserole increase chicken broth up to a total of 1/2 cup.

Nutrition Facts : Nutritional Facts Serves

CARAMELIZED APPLES AND ONIONS



Caramelized Apples and Onions image

Dress up your Christmas feast with this super easy yet delicious side dish recipe - sweet and savory caramelized apples and onions.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 6

3 tablespoons butter or margarine
4 cups chopped sweet onions (4 large)
2 medium red apples, peeled and chopped (2 cups)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley, if desired

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 10 minutes, stirring occasionally, until golden.
  • Stir in apples; cook 10 minutes, stirring occasionally, or until caramel colored. Remove from heat; stir in salt and pepper. Sprinkle with parsley. Serve warm.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg

APPLE AND ONION STUFFING



Apple and Onion Stuffing image

A Thanksgiving Tradition in the home of Rachael Ray. **NOTE**I tried Rachael Ray's stuffing on Thanksgiving of 2006....It was okay, but not one I would make again. My tastes do not favor fruit in the mix. Maybe if I added my standard sausage mix to the recipe it would have survived the test and made a permanent place in my recipe files.

Provided by Sandylee

Categories     Apple

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil, plus
additional extra virgin olive oil, for oiling the pan
1/4 cup butter, softened
1 fresh bay leaf
4 celery ribs, and greens from the heart chopped
1 large yellow onion, chopped
3 mcintosh apples, quartered and chopped
salt & freshly ground black pepper
2 tablespoons poultry seasoning
1/4 cup fresh parsley leaves, chopped
8 cups cubed seasoned stuffing mix (recommended brand Pepperidge Farm) or 8 cups homemade croutons, of any bread you choose (pumpernickel and rye)
4 -5 cups chicken stock
1/4 cup butter, softened (for muffins only)
1 egg, beaten (for muffins only)

Steps:

  • Preheat the oven to 400°F.
  • Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
  • Add the parsley and stuffing cubes to the pan and combine.
  • Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.
  • Brush a cookie sheet with EVOO.
  • Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
  • ****************************************.
  • FOR INDIVIDUAL STUFFIN MUFFINS:.
  • Brush a 12 muffin cup holder with the remaining butter.
  • Add the beaten egg to the cooled stuffing mixture.
  • Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
  • Bake until set and crisp on top, 10-15 minutes.
  • Remove stuffin' muffins to a platter and serve hot or room temperature.

ONION AND APPLE STUFFING



Onion and Apple Stuffing image

I took this to my boyfriend's work Thanksgiving supper the first year he worked there. Now I get requests for this stuffing every year. I grew up with very different Thanksgiving stuffing so this is great for when I'm in the mood for something a little more traditional but still a little unique.

Provided by madsthegr8

Time 1h

Yield 18

Number Of Ingredients 12

cooking spray
½ cup butter, divided
2 tablespoons olive oil
2 medium Granny Smith apples, cored and diced
1 medium red onion, diced
4 stalks celery with leaves, diced
2 large cloves garlic, minced
1 (6 ounce) package cornbread stuffing mix
3 cups water, divided
1 (6 ounce) box turkey stuffing mix
2 cups chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Put butter and olive oil in a skillet over medium heat. When butter has melted, add apples, onion, celery, and garlic; let sweat for 5 to 6 minutes.
  • Meanwhile, combine cornbread stuffing mix, 1 1/2 cups water, and 2 tablespoons butter in a microwave-safe bowl. Microwave on high power for 5 to 6 minutes. Remove from the microwave and fluff with a fork. Repeat with turkey stuffing mix, remaining 1 1/2 cups water, and remaining 2 tablespoons butter.
  • Combine softened apple-vegetable mixture and both stuffings in a large bowl; stir until everything is mixed together. Add 2 cups broth and stir again; it needs to be wet but not soupy. Add more broth (up to 1 cup) if needed. Transfer to the prepared baking dish.
  • Bake in the preheated oven until the top is slightly crunchy and the stuffing looks a lot drier than it did going into the oven, about 35 minutes. If more time is needed, bake in 10-minute increments.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 16.9 g, Cholesterol 14.3 mg, Fat 7.3 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 3.6 g

FRIED APPLES AND ONIONS



Fried Apples and Onions image

"I was surprised to see how quickly my friends gobbled this dish up," chuckles Sue Davis, Wausau, Wisconsin. "Excusing myself, I flew into the kitchen, chopped up more onions and apples, quickly fried them and brought out another steaming dish. That one disappeared, too!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 4

6 medium onions, sliced and separated into rings
2 tablespoons butter
6 medium tart red apples, cut into 1/4-inch wedges
3 tablespoons brown sugar

Steps:

  • In a large skillet, cook the onions in butter over medium heat for 3-5 minutes or until crisp-tender. Top with apples; sprinkle with brown sugar. Cover and cook for 15-20 minutes or until apples are tender.

Nutrition Facts : Calories 151 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 5g fiber), Protein 2g protein.

COLESLAW WITH APPLE AND ONION



Coleslaw With Apple and Onion image

This is my favourite coleslaw. The dressing is much lighter than the usual coleslaw dressing. It comes from Anne Lindsay's "Smart Cooking".

Provided by Dreamer in Ontario

Categories     Apple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups finely shredded cabbage
1 medium carrot, grated
1/2 sweet green pepper, chopped
1 apple, chopped
2 green onions, chopped
salt and pepper
1/4 cup plain yogurt
2 tablespoons light mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon dried dill (or 2 tbsp fresh dill, chopped, I often omit this if there are people who don't like dill)

Steps:

  • In serving bowl, combine cabbage, carrot, green pepper, apple and onions.
  • Yogurt Dressing:.
  • Combine yogurt, mayonnaise, lemon juice and dillweed, mixing well.
  • Pour over salad and toss to mix.
  • Season with salt and pepper to taste.
  • Make Ahead: Salad can be covered and refrigerated for up to one day.
  • Nutrition Bonus: One serving is a very high source of vitamins A and C, and a high source of folacin.

Nutrition Facts : Calories 78.9, Fat 3.2, SaturatedFat 0.7, Cholesterol 4.6, Sodium 85.9, Carbohydrate 12.5, Fiber 2.9, Sugar 8.2, Protein 1.6

APPLE, ONION & CELERY STUFFING RECIPE



Apple, Onion & Celery Stuffing Recipe image

The apples, celery and onion in this stuffing make it absolutely delicious!

Provided by Elyse Ellis

Categories     Side Dish

Time 55m

Number Of Ingredients 9

1 stick butter (divided)
6 ribs of celery (diced)
1 large onion (diced)
2 large apples ((I used Honeycrisp), unpeeled and diced)
2 bay leaves
6 cups Pepperidge Farm Herb Seasoned Stuffing
salt and pepper, to taste
2 teaspoons poultry seasoning
4 cups chicken stock

Steps:

  • Preheat oven to 375 degrees F.
  • Melt 6 Tablespoons butter in a large saucepan over medium heat.
  • Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
  • Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
  • Spray a casserole dish with nonstick cooking spray and fill with stuffing.
  • Use the rest of the butter to dot the top of the stuffing.
  • Bake for 30-40 minutes, or until golden brown and crispy at the edges.

Nutrition Facts : Calories 689 kcal, Carbohydrate 118 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 2215 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

APPLE RAISIN DRESSING



Apple Raisin Dressing image

Sweeten traditional cornbread stuffing with apples and raisins - made deliciously moist with Progresso® broth. This is a perfect side dish recipe for the Thanksgiving table.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 12

1/4 cup butter
1 large onion, chopped (1 cup)
2 stalks celery, chopped (about 1 cup)
2 Granny Smith apples, chopped (about 3 cups)
2 teaspoons rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bag (16 oz) seasoned cornbread stuffing
1 cup golden raisins
1 cup chopped pecans, toasted
2 1/2 to 3 cups Progresso™ chicken broth (from 32-oz carton)
2 eggs, slightly beaten

Steps:

  • Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
  • In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
  • Bake uncovered 50 to 60 minutes or until well browned.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Fat 2, Fiber 5 g, Protein 7 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 900 mg

FRIED ONIONS AND APPLES



Fried Onions and Apples image

Since a lot of delicious onions are grown in our state, they are always part of my menu. This tangy side dish is good with pork and beef. The inspiration for this unusual combination was a prolific apple tree!-Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 7

3 large yellow onions, sliced
3 tablespoons butter
6 large tart red apples, sliced
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg

Steps:

  • In a large cast-iron or other heavy skillet, saute onions in butter until tender. Place apples on top of onions. Combine remaining ingredients; sprinkle over apples. , Cover and simmer for 10 minutes. Uncover and simmer until apples are tender, 5 minutes longer. Serve with a slotted spoon.

Nutrition Facts : Calories 137 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 230mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 4g fiber), Protein 1g protein.

APPLE AND ONION DRESSING



Apple and Onion Dressing image

Delicious dressing great on its own or baked with your favorite meat. Originally submitted to ThanksgivingRecipe.com.

Provided by Pat Heldenbrand

Categories     Vegetarian Stuffing and Dressing

Yield 9

Number Of Ingredients 10

7 cups white bread cubes
1 cup raisins
¾ cup butter
1 cup chopped onion
1 cup chopped celery
1 clove garlic, minced
3 cups diced apple without peel
¼ cup chopped fresh parsley
1 ½ teaspoons salt
¼ teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  • Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
  • In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
  • Bake the dressing for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 34.6 g, Cholesterol 40.7 mg, Fat 16.4 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 10 g, Sodium 696.5 mg, Sugar 16 g

APPLE, ONION, SAGE AND SOUR CREAM DRESSING



Apple, Onion, Sage and Sour Cream Dressing image

Provided by Robert Farrar Capon

Categories     casseroles, side dish

Time 2h

Yield 8 servings

Number Of Ingredients 9

Heart and gizzard from the turkey (optional)
4 medium onions, chopped coarse
4 tablespoons butter or chicken fat
2 tart apples, cored, peeled and chopped coarse
1 teaspoon sugar (or to taste)
3 to 4 cups cubed day-old white bread (preferably Italian)
1 to 2 tablespoons ground sage (or to taste)
2 cups sour cream
Salt and pepper to taste

Steps:

  • Boil the heart and gizzard in lightly salted water for 30 minutes or until tender. Drain, chop fine and reserve.
  • Saute the onions in the butter until slightly softened. Add the apple to the onion and saute briefly, adding sugar to taste.
  • Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 422 milligrams, Sugar 10 grams, TransFat 0 grams

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