Cranberry Walnut And Apple Cidar Turkey Stuffing Recipes

DRIED CRANBERRY AND APPLE TURKEY STUFFING

Steps:

• In a frypan, melt butter, saute onion and garlic until soft (not brown), about 5 minutes.
• Add in the bread cubes and herbs, stirring to combine.
• Stir in apples, wine, stock, pecans, cranberries and parsley (if the mixture seems too dry add in just a bit more stock, not too much!).
• Cool to almost room temperature.
• Add in egg or egg whites.
• Season well with salt and lots of pepper.
• Stuff into the turkey.

CRANBERRY, WALNUT AND APPLE CIDAR TURKEY STUFFING

Steps:

• I mixed the bread and spices and the liquid and then added celery, onion, raisins, apple and cranberries. I also used water instead of cider. It made enough to feed 11, but didn't leave leftovers. Next time I would make two helpings, one for the oven and one for in the turkey.

CRANBERRY-WALNUT STUFFING

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.

SAUSAGE, APPLE, AND WALNUT STUFFING

Steps:

• Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
• Preheat the oven to 350 degrees F.
• Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
• Remove from the oven and serve.
• MMMMM...stuffing!

APPLE CRANBERRY WALNUT STUFFING

Steps:

• Heat saute pan and add butter and saute the onions until golden.
• Add the waltnuts to soften slightly then add the apples and craisins.
• Put breadcrumbs in a large bowl and pour onion mixture over the bread crumbs. Add the sage, scallions, parsley and mix well.
• Spread mixture into a 9x13 pan and add just enough stock to get your stuffing to the desired moisture level.
• bake at 350 for about an hour or until done.

CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.