Applesauce Stuffing Recipes

APPLESAUCE STUFFING RECIPE

Steps:

• In a large frying pan, combine butter, onion, and celery and cook over medium heat until the onions and celery are soft. Add applesauce and chicken broth. Remove from heat.
• Add butter mixture to dry bread crumbs and combine. Add additional chicken broth if stuffing is dry. Add seasoning, if desired. Mix in apples and/or coconut, if desired.
• Bake at 350F for 20 to 25 minutes, or until top is golden brown.

APPLE PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
• Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
• Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

CLASSIC APPLESAUCE

Steps:

• Combine apples, cinnamon stick, lemon juice, salt, and 1/4 cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring with a wooden spoon and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35-45 minutes. Uncover pot and let apples cool slightly.
• Working in batches, pass apples through food mill fitted with a medium disk into a large bowl; discard solids. If sauce is watery, return to pot and simmer over medium heat until thickened.
• Do Ahead:
• Applesauce can be made 4 days ahead. Let cool; cover and chill.

APPLESAUCE CORNBREAD STUFFING

Steps:

• 1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside. 2. Combine the applesauce and cinnamon in a large bowl. Add the stuffing mix, stirring well to combine. Add only enough apple juice to moisten the mixture. 3. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

ROASTED DUCK WITH SAGE & ONION STUFFING & APPLESAUCE

Steps:

• Preheat oven to 220°C.
• Stuffing:.
• Melt the butter in a saucepan. When the foaming subsides, add the chopped onion. Saute on a gentle heat for around 10 minutes. Cook until translucent, avoid browning.
• Take pan off heat and add all remaining ingredients.
• Mix well with your hands to incorporate the egg. If the mixture seems a little too dry, add a touch of water. If too moist, add some more breadcrumbs. It should hold its shape easily.
• Duck:.
• Cut neck off duckling, and put aside for future use in gravy (below).
• Put the stuffing inside the cavity of the duck. Close up the flaps of the cavity, securing them with toothpicks.
• Cover the duck with melted butter, and season generously with salt and pepper.
• Place the duck breast-side down (to make all the juices run into the breast, making for a more succulent final result) on a rack. Then place rack & duck in a roasting tray.
• Add a little water to the bottom of the roasting tray to prevent burning.
• Place tray in oven. Cook at 220°C for 15 minutes.
• After the 15 minutes, reduce the heat to 180C, and cook for a further 30 minutes.
• After the 30 minutes, turn duck breast-side up and continue cooking for another 60-70 minutes (still on 180°C), checking on occasion that it does not burn/is not browning too much.
• Note: While duck is cooking, make your gravy and apple sauce.
• If duck is getting too brown/dark, reduce heat to 160°C, or cover the extremities of the duck with aluminum foil.
• At the end of the cooking time, remove duck from oven. Place in a warm spot (perhaps atop an unused part of the stove) and cover with aluminum foil until serving time.
• Gravy:.
• Chop neck from (above) duckling into pieces with a meat cleaver.
• Put the pieces of neck and oil in a saucepan over the heat and allow some of the duck fat to render.
• Add roughly chopped vegetables, herbs, bay leaf, peppercorns, and salt and fry for 20 minutes on medium heat, stirring regularly.
• After the vegetables and duck neck have achieved a good brown color, add enough water (or stock) to barely cover the contents of pot.
• Bring slowly to the boil, skimming any scum (bubbly impurities that gather at the surface) that appears.
• When gravy has come to the boil, reduce to a gentle simmer, and continue to skim scum from time to time. Keep on gentle simmer for as long as possible for the best flavor, adding a touch more water or stock from time to time if needed.
• When the duck (above) gets close to being cooked, strain the gravy through a fine sieve to remove the vegetables, herbs, etc. Push down hard using the back of a spoon so as to extract as much juice as possible. Discard vegetables (or feed to your chickens/compost heap!).
• In a clean pan, bring the strained gravy to the boil, stirring occasionally.
• When gravy has reduced by a third, thicken with cornflour dissolved first in a small amount of cold water (3-4 tablespoons). Make sure to quickly stir gravy once cornflour is added to ensure good dispersion of cornflour & smooth gravy consistency.
• Season the gravy with salt and pepper according to your personal tastes.
• You could also add some of the pan juices from the roast duck once it has finished cooking - just stir in well.
• Apple Sauce:.
• In spaces where duck and gravy are cooking & able to be left alone for a bit, prepare apple sauce.
• Peel and core the apples. Roughly chop them.
• Place apples in saucepan with all other ingredients (except lemon juice).
• Bring to the boil, then reduce to a simmer, cooking until the apples collapse (should take around 30 minutes). Stir frequently to prevent burning/sticking.
• When cooking has finished, take off heat and add lemon juice. Stir.
• Serving:.
• Place gravy in a sauce boat.
• Place apple sauce in a bowl/boat.
• Carve the duck.
• Enjoy!
• This dish is excellent when served with additional accompaniments like roasted new potatoes, pumpkin, minted peas, blanched green beans, honeyed carrots, etc.

BAKED CHICKEN WITH APPLESAUCE STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray.
• In a large bowl, mix the bread crumbs, onion, celery, applesauce, and broth. Season with parsley, rosemary, thyme, sage, salt, and pepper. Transfer to the baking dish. Arrange chicken pieces in the dish so they are partially covered with the stuffing. Drizzle with butter. Cover the dish with aluminum foil.
• Bake 1 hour in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear and stuffing is lightly browned.

EASY APPLESAUCE MUFFINS

Steps:

• Heat oven to 375 degrees.
• Spray muffin tins with nonstick spray.
• Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
• Mix in beaten eggs, applesauce and melted butter. (by hand, do not need mixer).
• Evenly scoop mixture into muffin pans.
• Sprinkle crystal sugar sprinkles on tops of muffins.
• Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.

BAKED CHICKEN WITH APPLESAUCE STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray.
• In a large bowl, mix the bread crumbs, onion, celery, applesauce, and broth. Season with parsley, rosemary, thyme, sage, salt, and pepper. Transfer to the baking dish. Arrange chicken pieces in the dish so they are partially covered with the stuffing. Drizzle with butter. Cover the dish with aluminum foil.
• Bake 1 hour in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear and stuffing is lightly browned.

APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Mix flour, baking soda, allspice, nutmeg, cinnamon, cloves, ginger, and salt together in a bowl.
• Beat shortening with an electric mixer in a separate large bowl until smooth; add honey and mix for 2 minutes. Stir flour mixture into shortening mixture, alternating with applesauce, until batter is smooth. Fold in raisins and walnuts. Spoon about 2 1/2 tablespoons batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Stir in applesauce. Combine flour, baking soda and spices; stir into creamed mixture. If desired, fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. If desired, sprinkle with cinnamon-sugar.

BAKED CHICKEN WITH APPLESAUCE STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking pan with cooking spray.
• In a large bowl, mix the bread crumbs, onion, celery, applesauce, and broth. Season with parsley, rosemary, thyme, sage, salt, and pepper. Transfer to the baking dish. Arrange chicken pieces in the dish so they are partially covered with the stuffing. Drizzle with butter. Cover the dish with aluminum foil.
• Bake 1 hour in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear and stuffing is lightly browned.