HOLIDAY CRANBERRY-HAZELNUT TARTS
Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.
Provided by JDog
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
- Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
- Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
- Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
- Bake in the preheated oven until golden and set, about 25 minutes.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 10.9 g, Cholesterol 12.4 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 35.8 mg, Sugar 6 g
CRANBERRY-WALNUT STUFFING
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
- In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
- Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
- In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
- Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.
CRANBERRY-HAZELNUT & OYSTER STUFFING
A delicious change from that ordinary onion and celery stuffing at Thanksgiving. This is another recipe from the Chamber of Commerce Cranberry cookbook, from the Washington Coast.
Provided by Outta Here
Categories Thanksgiving
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add onion, celery and garlic; saute until softened, about 12 minutes.
- Add oyster and the liquor. Simmer until oysters plump, about 2 minutes.
- Remove from heat.
- Toss bread cubes, cranberries, hazelnuts and thyme together in a large mixing bowl. Add oyster mixture, stirring gently. Season to taste with salt and pepper.
- Add chicken broth as needed for desired moistness.
- Bake wrapped in foil for 40 minutes at 350°F (or use to stuff a turkey).
Nutrition Facts : Calories 421.8, Fat 25.7, SaturatedFat 5.8, Cholesterol 90.3, Sodium 552.9, Carbohydrate 28.6, Fiber 4.7, Sugar 4.3, Protein 21.4
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES
Categories Nut Rice Side Bake Thanksgiving Cranberry Dried Fruit Fall Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 12 to 16 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Butter ceramic 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 30 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
BULGUR STUFFING WITH DRIED CRANBERRIES & HAZELNUTS
If you are looking for something to replace the traditional bread stuffing, this is a great recipe. A chewy, nutty-tasting pilaf that can be served as a side dish or used to stuff your holiday bird. If the stuffing will be made ahead of time it will keep, covered, in the refrigerator for up to 2 days.
Provided by lauralie41
Categories Grains
Time 1h
Yield 3/4 cup, 10 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, in a dutch oven, heat oil.
- Add onions and celery and cook, stirring often, for approximately 5 to 8 minutes or until softened.
- To softened mixture, add garlic, cinnamon, and allspice and cook for 1 minute, stirring often.
- Add bulgur, stir for a few minutes to combine, than add broth, bay leaf, and salt.
- Bring to a simmer.
- Reduce heat to low, cover dutch oven and simmer until all liquid is gone and bulgur is tender, approximately 15 to 20 minutes.
- In a small microwave-safe bowl, combine dried cranberries and orange juice.
- Cover with plastic wrap and add a few slits in the plastic wrap for vents.
- Microwave on high for approximately 2 minutes.
- This step can also be done on the stove top.
- In a small saucepan, bring dried cranberries and orange juice to a simmer.
- Remove from microwave or heat and set aside to let cranberries plump.
- In large mixing bowl, add bulgur and discard the bay leaf.
- Add cranberries, toasted hazelnuts, parsley, and pepper to bulgur.
- Fluff mixture with a fork and serve.
- NOTE: If making the stuffing ahead of time and reheating; place bowl of stuffing in a baking dish with 1/2 cup water added.
- Cover stuffing and microwave on high for 10 to 15 minutes or until heated through.
- The stuffing can also be baked at 350F degrees for 25 to 30 minutes or also until heated through.
- If using to stuff a turkey, prepare as stated above.
- Let cool completely and place about 5 cups of stuffing loosely into the turkey cavities.
- Heat remainder separately.
Nutrition Facts : Calories 205, Fat 7.7, SaturatedFat 0.8, Sodium 96, Carbohydrate 30.6, Fiber 7.3, Sugar 3.6, Protein 6.9
CRANBERRY NUT STUFFING
This recipe is perfect for your Thanksgiving get-together. The cranberries really make it different from other stuffing. You will be asked for the recipe from all of your guests!-Judy Toth, Hyde Park, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix. , In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole. , Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.
Nutrition Facts : Calories 286 calories, Fat 19g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
CRANBERRY-STUFFED ACORN SQUASH
I combine two of fall's best foods in this recipe. The pretty, fresh-tasting filling makes this an extra-special side dish.-Jim Ulberg, Elk Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut squash in half; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine cranberries, apple, orange, brown sugar, walnuts, butter and orange zest. Drain water from pan; turn squash cut side up. Sprinkle with salt. Stuff with cranberry mixture. Bake 25 minutes longer or until squash is tender.
Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 90mg sodium, Carbohydrate 48g carbohydrate (28g sugars, Fiber 5g fiber), Protein 3g protein.
APRICOT & HAZELNUT STUFFING
Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes about 16 balls
Number Of Ingredients 9
Steps:
- Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
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