Bc Herb And Apple Stuffing Recipes

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CLASSIC HERB AND FENNEL STUFFING



Classic Herb and Fennel Stuffing image

We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Stuffing/Dressing     Fennel     Bread     Sage     Celery     Herb     Peanut Free     Tree Nut Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 15

1 2-lb. loaf country-style bread, torn into 1"-1 1/2" pieces
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
1 fennel bulb, finely chopped
4 celery stalks, finely chopped
1/2 cup dry white wine
1 cup (2 sticks) unsalted butter
1 cup chopped parsley
2 Tbsp. chopped sage
1 Tbsp. chopped rosemary
1 Tbsp. chopped thyme
3 tsp. kosher salt
2 tsp. freshly ground black pepper
2 large eggs
2 1/2 cups low-sodium chicken broth

Steps:

  • Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8-10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
  • Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
  • Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
  • Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

HERBED APPLE-CRANBERRY BREAD DRESSING



Herbed Apple-Cranberry Bread Dressing image

Not all stuffings are created equal. My version of the classic side dish features apples for a sweet crunch and cranberries for a little tartness. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

1 cup butter, cubed
3 medium red onions, chopped (about 2-2/3 cups)
2 to 3 celery ribs, chopped (about 1-1/3 cups)
5 cups dry bread crumbs
3 medium tart apples, chopped (about 2-2/3 cups)
1-1/3 cups dried cranberries
1-1/3 cups minced chives
1 cup chicken broth
1 cup unsweetened applesauce
2/3 cup orange juice
1/4 cup minced fresh cilantro
1/4 cup minced fresh parsley
4 teaspoons minced fresh rosemary
4 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon pepper

Steps:

  • Preheat oven to 325°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onions and celery; cook and stir 6-8 minutes or until onions are tender. Stir in remaining ingredients. Transfer to a greased 13x9-in. baking dish., Bake, covered, 30 minutes. Uncover; bake 15-20 minutes longer or until lightly browned.

Nutrition Facts :

APPLE & HERB STUFFING



Apple & Herb Stuffing image

Why anyone would make Stove Top after making this, I just wouldn't understand. I made this recipe over 6 years ago and couldn't believe the ease or how it tastes! It's a Thanksgiving tradition now. I'm not a fan of apples baked in foods, but the sweetness of them is so good and gives the dish a great color. The recipe is from a cookbook called "Treasury of Christmas."

Provided by Jen Wiehl

Categories     Apple

Time 50m

Yield 2 1/2 quarts

Number Of Ingredients 11

2 cups sliced celery
1 1/2 cups chopped onions
1/2 cup butter
1 3/4 cups hot water
1 tablespoon instant chicken bouillon
12 cups dry bread, cubes (about 16 slices of bread)
3 cups coarsley chopped apples
1 cup toast slivered almonds
1 tablespoon chopped parsley
2 teaspoons poultry seasoning
1/3 teaspoon rubbed sage

Steps:

  • In large skillet, cook celery and onions in margarine until tender.
  • Add water and bouillon; cook until bouillon dissolves.
  • In large bowl, combine remaining ingredients.
  • Add bouillon mixture.
  • Mix well.
  • Loosely stuff turkey just before roasting (or not, if you don't like your turkey stuffed) Place remaining stuffing in greased baking dish.
  • Bake at 350 degrees for 30 minutes or until hot.

Nutrition Facts : Calories 1156.5, Fat 64.8, SaturatedFat 26.4, Cholesterol 97.6, Sodium 1516.2, Carbohydrate 127.4, Fiber 15.6, Sugar 30.6, Protein 24.4

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