PEAR STUFFING FOR TURKEY
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
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 :
APPLE -PEAR TURNOVERS
These are a wonderful breakfast treat from Williams-Sonoma, and pretty easy too. Please don't be intimidated by the lengthy directions. When I make these I don't usually re-roll out my puff pastry sheet and instead just make four smaller turnovers. The filling on these also makes a really delicious pie.
Provided by KellyMac6
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Before you start position 2 oven racks evenly in the oven near the center so there is space in between them. Preheat the oven to 400°F Grease 2 baking sheets with butter.
- To make the filling peel, core and cut into small chunks the apple and pear.
- Put the chunks into a bowl.
- Add the brown sugar, flour, vanilla, cinnamon, nutmeg and raisins and stir together.
- Sprinkle a work surface with some flour.
- Unfold 1 of the thawed puff pastry sheets on top of the flour. Keep the other sheet wrapped in the refrigerator.
- Sprinkle some flour on the pastry.
- Using a rolling pin, and beginning at the center of the pastry, roll out to the far side. Then roll from the center toward you.
- After every few rolls, give the pastry a quarter turn and sprinkle the top and bottom of the pastry with more of the flour so the pastry does not stick.
- Keep rolling and sprinkling until the pastry is a 12 1/2-inch square.
- Using a ruler and a pizza wheel or table knife, trim the edges to make a 12-inch square.
- Pull away the scraps of dough and discard.
- Cut the 12-inch square into 4 equal 6-inch squares.
- Spoon 1/3 cup of the filling into the center of each square.
- Spread the filling across the middle toward 2 opposite points.
- In a small bowl, beat the egg with a fork.
- Brush the beaten egg along 2 edges of each square with the pastry brush.
- Fold one-half of each square over the filling, enclosing it fully and forming a triangle.
- Press the edges together with the fork to seal them.
- Place the 4 turnovers on a prepared baking sheet, spacing them 2 inches apart.
- Repeat with the remaining puff pastry sheet and filling.
- Using a pastry brush, brush the tops of the turnovers with the beaten egg.
- Sprinkle the turnovers with the sugar.
- Put 1 baking sheet on the upper rack in the oven and the other sheet on the lower rack in the oven and bake for 10 minutes.
- Then, using oven mitts, remove the baking sheets and put each one on the opposite rack.
- Bake until the turnovers are puffed and brown, about 15 minutes more.
- Allow to cool for 10 minutes.
Nutrition Facts : Calories 428.3, Fat 24.1, SaturatedFat 6.1, Cholesterol 26.4, Sodium 165.6, Carbohydrate 48.6, Fiber 2.5, Sugar 18.1, Protein 5.5
PEAR AND BRIE TURNOVERS
Decadent and delicious are two words to describe these turnovers. These simple hand pies are a wonderful savory-sweet dessert. The texture of the pear is perfect for a turnover, because it is soft and requires no precooking. The raspberry preserves add just a hint of sweetness, a nice counterpoint to the rich, creamy Brie. For convenience's sake, these can be made up to several hours ahead, or even the night before, and baked shortly before serving. These are best served 15 to 30 minutes out of the oven.
Provided by NcMysteryShopper
Categories Dessert
Time 1h10m
Yield 4 Turnovers
Number Of Ingredients 13
Steps:
- Using a wooden spoon, cream the Butter, Cream Cheese, and Salt together in a large bowl; stir in Confectioners' Sugar, then add the Flour about ½ Cup at a time, stirring well. When the dough coheres, turn it out onto a floured surface (This can be made in a stand up mixer as well).
- Gently knead 2 or 3 times and divide the dough into 4 equal size balls; flatten into ½ inch thick disk and wrap in plastic and refrigerate for at least an hour, preferably longer, until firm enough to roll but not too solid.
- Lightly butter a large baking sheet.
- Mix Flour and Granulated Sugar together in a small bowl; Working with one piece of dough at a time, roll it into an 8 inch circle on a sheet of lightly floured waxed paper.
- Dot with 1 Teaspoon of the Preserves, spreading it around the center of the circle and then sprinkle with some of the sugar-flour mixture.
- Arrange a single row of overlapping Pear slices over half of the dough: leave a good ¾ inch border around the slices, following curve of pastry; sprinkle with Flour-Sugar mixture and lay one or two slices of Brie over the Pears to cover.
- Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together making a sort of rope edge; place on prepared baking sheet and refrigerate while you make the remaining turnovers.
- Preheat Oven to 400 Degrees.
- Brush each turnover with a little Milk and sprinkle with Granulated Sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
- Bake for 10 minutes on the center oven rack; Reduce oven temperature to 375 and bake until golden brown, about 20 minutes (For even browning, rotate baking sheet 180 degrees 10 minutes before the turnovers are done).
- Transfer turnovers to a wire rack and let cool; while still warm, dust with Confectioners' Sugar.
Nutrition Facts : Calories 685.2, Fat 44.2, SaturatedFat 27.6, Cholesterol 131, Sodium 477.2, Carbohydrate 57.9, Fiber 3, Sugar 15.9, Protein 15.7
DECADENT OZARK PEACH TURNOVERS
This recipe originally uses apples, but with peach season in full swing here in the Ozarks, these sweet little tangy fruits made the perfect turnovers. Add a dash of cinnamon and pair with homemade vanilla ice cream and your friends and family will be begging for more.
Provided by Shelly
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut peaches into 16 crescent-shaped slices.
- Unroll crescent roll dough on a flat work surface and separate into 16 triangles. Place a peach slice at the base of each triangle and roll up to enclose in the dough. Arrange turnovers in a baking pan.
- Melt butter in a small saucepan over medium-low heat. Whisk in sugar, vanilla extract, and salt. Pour evenly over the turnovers in the baking pan. Pour citrus-flavored soda over the turnovers. Sprinkle cinnamon on top.
- Bake in the preheated oven until turnovers are golden brown and liquid is bubbling, 30 to 40 minutes.
Nutrition Facts : Calories 296.1 calories, Carbohydrate 32.7 g, Cholesterol 30.5 mg, Fat 17.5 g, Protein 2.1 g, SaturatedFat 8.8 g, Sodium 377.1 mg, Sugar 23.6 g
PEAR, LEEK AND GRUYèRE TURNOVERS
Categories Cheese Fruit Appetizer Bake Vegetarian Lunch Pear Leek Spring Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; saut uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.
- Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.
- Preheat oven to 400°F. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
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