Apple Pear Stuffing Recipes

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CRANBERRY PEAR STUFFING



Cranberry Pear Stuffing image

Our family came up with this recipe when we decided to add something new to our traditional Thanksgiving menu. Now this tasty dressing has become a standard dish on our holiday table. -Juanita Haugen, Pleasanton, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 11

1 cup chopped celery
1/2 cup butter
1 package (16 ounces) seasoned stuffing cubes
1-1/2 cups dried cranberries
1-1/2 cups chopped ripe pears
1 cup chopped pecans
1/4 cup minced fresh parsley
2 to 3 teaspoons poultry seasoning
1/2 teaspoon pepper
2 cups chicken broth
3/4 cup egg substitute

Steps:

  • In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.

Nutrition Facts : Calories 419 calories, Fat 20g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 977mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 5g fiber), Protein 9g protein.

APPLE STUFFING



Apple Stuffing image

Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 8

8 cups country bread, cubed
4 tablespoons butter, plus more for baking dish
Coarse salt and ground pepper
2 leeks (white and pale green parts), thinly sliced into half-moons
4 Macintosh apples, peeled and thinly sliced
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
2 cups reduced-sodium vegetable broth
1 large egg

Steps:

  • Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
  • Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
  • In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
  • Bake until golden on top and crisp around edges, 40 to 45 minutes.

Nutrition Facts : Calories 218 g, Fat 7 g, Protein 4 g

AUTUMN APPLE-PEAR CHUTNEY



Autumn Apple-Pear Chutney image

This deeply spiced chutney is one of the last things I make each fall. I love it alongside roasted root vegetables and in place of applesauce with Hanukkah latkes. I don't typically peel pears, but if yours have tough, pebbly skin, you might want to peel them.

Provided by Marisa McClellan

Time 1h55m

Yield 24

Number Of Ingredients 13

1 ½ pounds apples - peeled, cored, and diced
1 ½ pounds pears - peeled, cored, and diced
1 large yellow onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups dried cherries
1 lemon, seeded and chopped
2 tablespoons yellow mustard seeds
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground allspice
½ teaspoon ground cloves

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 28.6 g, Fat 0.4 g, Fiber 2.6 g, Protein 1 g, Sodium 197.1 mg, Sugar 22.9 g

SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES



Sausage, Apple and Pear Stuffing with Cranberries image

Provided by Kelsey Nixon

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

1 Granny Smith apple, cored and chopped into 1/4-inch cubes
1 Bosc pear, cored and chopped into 1/4-inch cubes
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing
1 cup dried cranberries
4 large eggs, beaten
Butter, for buttering baking dish
1 pound sweet Italian sausage, casings removed
4 celery stalks, finely chopped (about 2 cups)
3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)

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, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, 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 stuffing and cooled sausage mixture. Add the cranberries and 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. Top with additional parsley and serve.

APPLE PEAR STUFFING



APPLE PEAR STUFFING image

Yield 6 people

Number Of Ingredients 10

1/4 cup unsalted butter
2 Granny Smith apples, peeled, cored, chopped
1 cup onion, chopped
1 1/2 celery stalks, with leaves, chopped
3 dried pear halves
18 slices firm bread
1/4 cup fresh parsely, chopped
1/3 tsp dried thyme
1/8 tsp dried sage
1/4 cup chicken broth

Steps:

  • 1) Preheat oven to 350 degrees. 2) In a large skillet, melt the butter over medium heat. Add the apples, onions, celery and cook, stirring occasionally, for 8 minutes or until softened. Transfer to a large bowl. 3) Add the dried pears, bread, parsely, thyme and sage to the apple mixture and season with salt and pepper. Pour the brith over and toss until evenly moistened. 4) Bake in the oven for an hour (45 minutes before the turkey was done).

BAKED APPLE PEAR STUFFING



Baked Apple Pear Stuffing image

Provided by Kelsey Nixon

Categories     side-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 13

1 pound sweet Italian fennel sausage, removed from casing
3 small leeks, thinly sliced (white and light green parts)
1 Granny Smith apple, cored and diced into 1/4-inch cubes
1 Bosc pear, cored and diced into 1/4-inch cubes
2 tablespoons fresh Italian parsley leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing, such as Pepperidge Farm
1/2 cup golden raisins
4 large eggs, beaten

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large skillet set over medium-high heat, brown the sausage, breaking it up with the back of a spoon, crumbling as it cooks. Once browned, add the leeks, apple and pear and saute until fragrant and softened, about 5 minutes. Stir in 1 tablespoon of the parsley, sage, thyme, salt and pepper and continue cooking for an additional minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the pan. Remove from the heat and cool slightly.
  • In a large mixing bowl, add the stuffing and cooked sausage mixture. Toss to combine and then add the golden raisins and eggs. Mix until all the ingredients are evenly distributed. Transfer to a baking dish.
  • Bake until golden brown on top, 30 to 35 minutes. Once cooked, remove from the oven, let cool 5 to 10 minutes and garnish with the remaining 1 tablespoon parsley.

CHESTNUT AND APPLE STUFFING



Chestnut and Apple Stuffing image

Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h15m

Number Of Ingredients 10

6 tablespoons butter, plus more at room temperature for pan and aluminum foil
2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
2 medium onions, chopped (2 cups)
2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
Coarse salt and ground pepper
2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
2 cans (14.5 ounces each) reduced-sodium chicken broth
1/4 cup coarsely chopped fresh sage
1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
  • In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
  • Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Nutrition Facts : Calories 421 g, Fat 13 g, Protein 12 g, SaturatedFat 6 g

HOLIDAY TURKEY WITH APPLE-PEAR STUFFING RECIPE



Holiday Turkey With Apple-Pear Stuffing Recipe image

Provided by á-170456

Number Of Ingredients 18

APPLE-PEAR STUFFING:
1 turkey - (abt 14 lbs)
Salt to taste
Freshly-ground black pepper to taste
1/2 cup unsalted butter - (1 stick)
4 Granny Smith apples peeled, cored, and chopped
2 cups chopped onions
3 celery stalks with leaves chopped
6 dried pear halves chopped
1/2 cup golden raisins
1/2 cup dried sour cherries
36 slices firm white bread - (abt 2 lbs) cut 3/4" squares
1/2 cup chopped fresh parsley
2 teaspoons fresh thyme leaves (or 3/4 tspn dried thyme)
1/2 teaspoon shredded fresh sage leaves (or 1/4 tspn dried sage, crumbled)
Salt to taste
Freshly-ground black pepper to taste
1/2 cup turkey or chicken broth

Steps:

  • Rinse the turkey inside and out and pat dry with paper towels. Season all over with salt and pepper. Place the turkey, breast-side up, on a rack in a large roasting pan. Refrigerate. Preheat oven to 350 degrees. In a large skillet, melt the butter over medium heat. Add the apples, onions, and celery and cook, stirring occasionally, for 8 minutes, or until softened. Transfer to a large bowl. Add the dried pears, raisins, dried cherries, bread, parsley, thyme, and sage to the apple mixture and season with salt and pepper. Pour the broth over and toss until evenly moistened. Spoon the stuffing loosely into the neck and body cavities. Place the remaining stuffing in a small buttered baking dish; refrigerate. Tuck the turkey skin at the neck end under, fold the wings under, and tie the legs together. Cover with a foil tent. Roast the turkey for 2 3/4 hours, basting every 30 minutes with the pan juices. Remove the foil and continue roasting for about 45 minutes longer, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180 degrees. Let the turkey stand loosely covered with foil for about 20 minutes before carving. Meanwhile, about 45 minutes before the turkey is done, put the reserved stuffing into the oven, and bake for 1 hour. Carve the turkey, spoon the stuffing into a bowl, and serve. This recipe yields 10 servings.

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING



Sunday Roast Chicken With Apple and Herb Stuffing image

With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!

Provided by Sharon123

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

3 -5 sprigs parsley
3 -5 sprigs thyme
1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
1/2 lemon, sliced (optional)
1/2 onion, sliced (optional)
4 tablespoons butter, softened (or margarine)
2 tablespoons butter (or margarine)
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
1 cup fresh white breadcrumbs (or whole wheat, rye, etc.)
1 small egg, beaten
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 grated lemon, zest of
salt and black pepper
2 teaspoons flour
1 1/4 cups giblet chicken stock or 1 1/4 cups vegetable stock

Steps:

  • Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
  • Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
  • Leave to cool completely.
  • Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
  • Truss the chicken if desired.
  • Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
  • Put any leftover stuffing into a small ovenproof dish.
  • Rub the softened butter over the chicken breast and season with salt and pepper.
  • Place the chicken, breast side down, in a roasting pan.
  • Cook in a 375* oven for about 1 1/2-2 hours.
  • Turn the chicken over when lightly browned.
  • Continue cooking, basting every 20 minutes.
  • Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
  • Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
  • Transfer to a warmed serving platter and keep warm while you make the gravy.
  • Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
  • Carve the chicken and serve with the gravy.
  • Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
  • of the fat that rises to the surface, leaving behind the cooking juices.
  • Put the roasting pan on top of the stove.
  • Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
  • Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
  • Simmer for 2 minutes, then taste for seasoning.
  • Strain into a warmed gravy boat and serve immediately.
  • Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
  • Stir in 1 quart water.
  • Bring to a boil, skimming off any scum that forms on the surface.
  • Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
  • Simmer for about 1 hour.
  • Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
  • Strain before use.

SAUSAGE, PEAR AND PARSNIP STUFFING



Sausage, Pear and Parsnip Stuffing image

Categories     Egg     Side     Bake     Thanksgiving     Stuffing/Dressing     Pear     Sausage     Leek     Parsnip     Fall     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 11

1 1-pound loaf unsliced egg bread, crust trimmed, bread cut into 1/2- to 3/4-inch cubes (about 12 cups)
2 cups 1/4-inch cubes peeled parsnips (about 5 medium)
1 pound breakfast-style bulk sausage
6 tablespoons (about) unsalted butter, melted
3 cups chopped leeks (white and pale green parts only)
1 cup chopped dried pears
2 tablespoons chopped fresh sage
3/4 teaspoon ground nutmeg
1 1/2 pounds under-ripe Anjou pears, unpeeled, halved, cored, cut into 1/2-inch cubes (about 4 1/2 cups)
1 cup plus additional canned low-salt chicken broth
5 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Place bread cubes on large rimmed baking sheet. Toast in oven until just beginning to color, about 10 minutes. Cool on sheet. Transfer to large bowl. Maintain oven temperature. Steam parsnips over boiling water until tender, about 4 minutes.
  • Sauté sausage in heavy large pot set over medium-high heat until brown and cooked through, breaking into small pieces with back of spoon, about 7 minutes. Transfer sausage to strainer set over bowl. Add enough melted butter to sausage drippings to measure 6 tablespoons; add to pot. Heat over medium-low heat. Add leeks, dried pears, sage, nutmeg and parsnips to pot and sauté until leeks are tender but not brown, about 10 minutes. Transfer to medium bowl; stir in sausage.
  • Heat 2 tablespoons melted butter in same pot over medium-high heat. Add fresh pears and sauté until golden brown, about 15 minutes. Transfer to bowl with parsnip mixture. Add 1 cup broth to same pot and boil until reduced almost to glaze, scraping up browned bits, about 5 minutes. Add to parsnip mixture. (Can be prepared 1 day ahead. Cover bread and parsnip mixture separately. Store bread at room temperature. Refrigerate parsnip mixture.) Add parsnip mixture to bread. Season with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

PEAR STUFFING FOR TURKEY



Pear Stuffing for Turkey image

I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings (8 cups stuffing).

Number Of Ingredients 10

1 pound bulk pork sausage
1 large onion, chopped
3 celery ribs, chopped
8 cups soft bread crumbs
2 cups diced peeled ripe pears (about 2 medium)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1 turkey (10 pounds)

Steps:

  • In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , 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., Bake, uncovered, at 325° for 3 to 3-1/2 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.

Nutrition Facts :

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From olivelle.com


BAKED APPLE PEAR STUFFING : RECIPES : COOKING CHANNEL RECIPE
Preheat the oven to 325 degrees F. In a large skillet set over medium-high heat, brown the sausage, breaking it up with the back of a spoon, crumbling as it cooks. Once browned, add the leeks, apple and pear and saute until fragrant and softened, about 5 minutes. Stir in 1 tablespoon of the parsley, sage, thyme, salt and pepper and continue ...
From cookingchanneltv.com


CRANBERRY APPLE PEAR STUFFING | KINGSBURG ORCHARDS
Cranberry Apple Pear Stuffing. Preheat oven to 425˚F. Dice the French Bread into cubes and spread evenly over a cookie sheet. You may need to do this in 2 batches. Toast the cubes for 5 minutes, and then allow to cool. Reduce the oven heat to 325˚F and grease a 9x13 inch baking dish. In a large pan, sauté the onioin and celery in the oil ...
From kingsburgorchards.com


CRANBERRY APPLE & PEAR STUFFING - DRIZZLE ME SKINNY!
2015-12-15 2-120 g boxes of stove top stuffing I used the cornbread flavor. 1 apple diced (I left peel on) 1 pear diced; 1 cup diced red onion; 1 Tbsp chopped pecans or walnuts; 1/2 cup dried cranberries; 2 tsp sage; 1 tsp rosemary; Salt & pepper just a dash
From drizzlemeskinny.com


10 BEST PORK CHOPS WITH PEARS AND APPLES RECIPES | YUMMLY
2022-08-14 fat, apple cider vinegar, salt, pear, pork chops, pork, shallot and 1 more Pork Chops with Ginger Pear Sauce Simply Recipes fresh rosemary, honey, unsalted butter, pear, minced shallots and 7 more
From yummly.com


BAKED APPLE PEAR STUFFING RECIPE | KITCHEN INFINITY RECIPES
To make the perfect Baked Apple Pear Stuffing we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 1 hr 20 min. You will need a prep time of approximately 25 min and a cook time of 45 … Baked Apple Pear Stuffing Recipe | Kitchen Infinity Recipes Read More »
From kitcheninfinity.com


PORK CROWN ROAST WITH APPLE-PEAR STUFFING AND CRANBERRY SAUCE
2011-11-02 In large bowl, toss pears, apples, onions, lemon peel, 1/2 teaspoon fennel seeds, and 1/8 teaspoon each salt and freshly ground black pepper to combine. Reset oven control to 375 degrees F. Roast ...
From goodhousekeeping.com


APPLE AND PEAR HERB STUFFING | COUNTRYSIDE ONLINE
2 seasonal British apples and 2 green pears peeled cored and sliced in to wedges, then diced 1 tablespoon of parsley and rosemary and ground thyme 2 tablespoons of sea salt
From countrysideonline.co.uk


HOLIDAY TURKEY WITH APPLE-PEAR STUFFING RECIPE - COOKING INDEX
Add the dried pears, raisins, dried cherries, bread, parsley, thyme, and sage to the apple mixture and season with salt and pepper. Pour the broth over and toss until evenly moistened. Spoon the stuffing loosely into the neck and body cavities. Place the remaining stuffing in a small buttered baking dish; refrigerate. Tuck the turkey skin at ...
From cookingindex.com


SAUTEED PEAR & APPLE STUFFING
Toss pear, apple, onion and 2 tablespoons Hellmann's® or Best Foods® Real Mayonnaise in 12-inch nonstick skillet and cook over medium-high heat, stirring frequently, 12 minutes or until tender and lightly golden. 2. Meanwhile, combine remaining 6 tablespoons Mayonnaise, stuffing mix and hot broth in large bowl. 3. Stir fruit mixture into ...
From operationintouch.com


PEAR-PECAN STUFFING | BETTER HOMES & GARDENS
Step 3. Place the 2 tablespoons butter, the onion, and pear in a large skillet; cook over medium heat until tender but not brown, about 4 minutes. Set aside. Step 4. Break the dried bread into small pieces. Place in a very large bowl. Bring 1/2 cup water and the 1/4 cup butter to boiling in a small saucepan.
From bhg.com


APPLE PECAN STUFFING - HOME. MADE. INTEREST.
2019-11-05 Instructions. Preheat oven to 350°F. Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour. In a large skillet saute the carrots, celery, apples, and garlic until softened. Strain the sugared onions and add them to the saute along with the melted butter.
From homemadeinterest.com


BEST APPLE STUFFING RECIPE - HOW TO MAKE APPLE STUFFING - DELISH
2020-10-12 Spread onto a large baking sheet and bake until bread is toasted, about 15 to 20 minutes. In a medium skillet over medium heat, heat oil. Add onion, celery, and rosemary and cook until vegetables ...
From delish.com


STUFFED SMOKED PORK TENDERLOIN - GRILLING, SMOKING, LIVING
2022-01-08 Place the tenderloins onto a lightly greased, mesh grill basket. Insert the leave-in meat thermometer probe into the center of the thickest part of the larger tenderloin to safely track the temperature. Place on the smoker, close the lid, and smoke until internal temperature reaches 145° (2-3 hours).
From grillingsmokingliving.com


BEST THANKSGIVING RECIPES WITH APPLES AND PEARS - CHELAN FRESH
Apples and pears can be used in sweet and savory recipes, making them a versatile addition to your holiday meal. We have selected 12 recipes that are guaranteed to wow your family and guests. Thanksgiving apple recipes Holiday stuffing with apples Treat your turkey to our delicious holiday stuffing with apples and pecans! A fan favorite with ...
From chelanfresh.com


PEPPERIDGE FARM STUFFING RECIPES WITH APPLES | DEPORECIPE.CO
2020-10-04 Pepperidge Farm Stuffing Recipes With Apples. Sausage apple stuffing pepperidge farm savory herb and sausage stuffing with tangy granny smith apples pepperidge farm apple raisin stuffing pepperidge farm easy apple …
From deporecipe.co


GLUTEN FREE APPLE + PEAR STUFFING - SALTED SUNDAY - FALL RECIPES
2021-02-07 Once dried out, cut or tear into 1" cubes and place into a large bowl. Melt butter in cast iron pan, cook down onions + celery until translucent. Add seasonings, cook for 1-2 minutes more. Add pears + apples to cast iron pan, cook for 5 minutes or so, until soft and mixture looks well combined. Add salt if needed.
From saltedsunday.com


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