FENNEL, PINE NUT, AND ROASTED-LEMON STUFFING
Categories Citrus Herb Nut Onion Vegetable Side Bake Roast Thanksgiving Stuffing/Dressing Lemon Pine Nut Fennel Fall Bon Appétit Peanut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450°F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.
- Generously butter 13x9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish. Do ahead: Can be made 1 day ahead. Cover; chill.
- Preheat oven to 350°F. Drizzle 1 1/2 cups turkey broth over stuffing in dish; cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.
WHOLE STUFFED ROAST FISH WITH FENNEL
This roast fish dish was inspired by Sicily, where the aromatic spices and dried fruit of Arabian cuisine meet with the fresh fish and veg of the Med
Provided by Good Food team
Categories Fish Course, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the fennel and onion in a large roasting tin and toss with 2 tbsp oil, 1 tbsp lemon juice and plenty of seasoning. Roast for 20 mins until almost tender and starting to caramelise. Meanwhile, put the couscous in a medium bowl. Mix the saffron and hot stock, pour over the couscous and cover with cling film.
- Rinse the fish with cold water inside and out, then pat dry. Slash deeply on both sides and season with salt, pepper and a pinch of the lemon zest. After 10 mins soaking, fluff up the couscous with a fork and add 2 tbsp lemon juice, the remaining zest, the dill, 1 tbsp pine nuts and seasoning to taste. Stuff the couscous into the cavity of each fish, reserving any leftover couscous for later.
- Stir the tomatoes and currants into the tin. Sit the fish on top and roast for about 30 mins, depending on its size. Look for juices running from the slashes in the flesh. Tug gently on the back fin - if it comes away easily, the fish is cooked.
- 4 Scatter with the rest of the pine nuts, then serve from the tin, with lemon wedges for squeezing over. Serve one stuffed fish per person, or if you have cooked large fish, gently lift the fillets from the top of the fish first, then turn over and repeat. Share out the couscous stuffing and leftover couscous.
Nutrition Facts : Calories 489 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
FENNEL, PROSCIUTTO AND PINE NUT STUFFING
Categories Egg Herb Side Bake Thanksgiving Stuffing/Dressing Pine Nut Fennel Fall Prosciutto Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Divide bread between 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. Transfer to large bowl. Melt butter in large skillet over high heat. Add onions and fennel bulbs and seeds; sauté until onions soften but fennel bulbs are still crisp-tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel. (Bread and fennel mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate fennel.) Add fennel mixture to bread. Season with salt and pepper. Mix in eggs.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass 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 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
ROASTED FENNEL WITH LEMON STUFFING
Stuffing is so versatile...it's not just for poultry. Packed with roasted fennel, onions and lemon, this version is especially delicious with pork or lamb too.
Provided by Allrecipes Member
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Heat the oven to 400 degrees F. Place the fennel, onions and garlic into a large bowl. Add the oil and toss to coat. Spoon the fennel mixture onto 2 rimmed baking sheets.
- Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.
- Reduce the oven temperature to 350 degrees F. Stir the fennel mixture, lemon zest, parsley, pine nuts and broth in a large bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
- Bake for 30 minutes or until the stuffing mixture is hot.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 31.5 g, Cholesterol 1.3 mg, Fat 9.1 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 723.8 mg, Sugar 2.9 g
More about "fennel pine nut and roasted lemon stuffing recipes"
FENNEL, PINE NUT, AND ROASTED-LEMON STUFFING RECIPE
From bonappetit.com
4/5 (1)Servings 12
- Preheat oven to 350°F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450°F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.
- Generously butter 13x9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish. DO AHEAD Can be made 1 day ahead. Cover; chill.
- Preheat oven to 350°F. Drizzle 1 1/2 cups turkey broth over stuffing in dish; cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.
PASTA WITH ROASTED FENNEL AND LEMON - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
STUFFING RECIPES | WAITROSE & PARTNERS
From waitrose.com
ROASTED FENNEL & PINE NUT POLPETTE RECIPES
From frenchfoodsrecipes.blogspot.com
ROASTED FENNEL WITH LEMON STUFFING - PEPPERIDGE FARM
From pepperidgefarm.com
PINE NUT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROASTED FENNEL WITH PINE NUTS - PREVENTION.COM
From prevention.com
PRINT FENNEL AND PINE NUT STUFFING RECIPE AT GEAPPLIANCES.COM
From genet.geappliances.com
FENNEL, LEEK AND CHARRED LEMON STUFFING - LE PETIT EATS
From lepetiteats.com
FENNEL, PINE NUT, AND ROASTED-LEMON STUFFING RECIPE | BON APPéTIT
From advancejewelrychoice.com
FENNEL, PINE NUTS, AND ROASTED-LEMON STUFFING RECIPE | EAT YOUR …
From eatyourbooks.com
ROASTED PINE NUT RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ROASTED FENNEL WITH LEMON - COOK VEGGIELICIOUS
From cookveggielicious.com
RECIPES/FENNEL-PROSCIUTTO-AND-PINE-NUT-STUFFING-100466.JSON AT …
From github.com
FENNEL PROSCIUTTO AND PINE NUT STUFFING- WIKIFOODHUB
From wikifoodhub.com
ROASTED FENNEL WITH LEMON STUFFING RECIPE
From crecipe.com
FENNEL, PINE NUT, AND ROASTED-LEMON STUFFING RECIPE - TEXTCOOK
From textcook.com
MEYER LEMON AND HONEY ROASTED FENNEL - STEELE HOUSE KITCHEN
From steelehousekitchen.com
RECIPES/FENNEL-PINE-NUT-AND-ROASTED-LEMON-STUFFING-236249.JSON …
From github.com
RUSTIC BREAD STUFFING WITH FENNEL AND PINE NUTS - COOK'S ILLUSTRATED
From cooksillustrated.com
CLASSIC HERB AND FENNEL STUFFING RECIPE | BON APPéTIT
From bonappetit.com
FENNEL, PROSCIUTTO AND PINE NUT STUFFING | RECIPE | FENNEL, PINE …
From pinterest.com
FENNEL STUFFING RECIPE - THERESCIPES.INFO
From therecipes.info
FENNEL & ESCAROLE STUFFING WITH PINE NUTS - RECIPE - FINECOOKING
From aqfoods.wew.selfip.com
CARAMELIZED FENNEL PASTA WITH LEMON AND PINE NUTS
From freshandnaturalfoods.com
ROASTED FENNEL WITH CAPERS MINT & PINE NUTS RECIPE | ANDI-CO
From andico.com.au
ROASTED FENNEL & PINE NUT POLPETTE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
FENNEL & ESCAROLE STUFFING WITH PINE NUTS - RECIPE - FINECOOKING
From pinterest.co.uk
ROASTED FENNEL WITH LEMON STUFFING | RECIPE | STUFFING RECIPES, …
From pinterest.com
ROASTED RED PEPPER, FENNEL AND RICE STUFFING - CANADIAN LIVING
From canadianliving.com
LEMON, PINE NUT, AND BREAD STUFFING - ALIVE MAGAZINE
From alive.com
ROASTED FENNEL WITH PARMESAN-LEMON VINAIGRETTE - CHATELAINE
From chatelaine.com
ROASTED BUTTERNUT, SAUSAGE & FENNEL STUFFING RECIPE
From recipes.net
TROUT WITH WARM PINE-NUT DRESSING AND FENNEL PUREE
From loveandoliveoil.com
PINE NUT STUFFING RECIPE - THERESCIPES.INFO
From therecipes.info
ROAST TURKEY WITH LEMON STUFFING RECIPE
From crecipe.com
ROASTED FENNEL WITH LEMON STUFFING RECIPE | YUMMLY | RECIPE
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love