HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING
Steps:
- Preheat oven to 400 degrees F.
- Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze.
- To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and set it aside while you work on the hens.
- Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh. Allow to rest for 10 minutes before serving.
ORANGE-FIG PULL-APARTS
For breakfast on Thanksgiving, my mom requested an orange pull-apart bread. I tried making one by dressing up tubes of refrigerated rolls. She loved it!-Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Time 55m
Yield 20 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Grease a 10-in. fluted tube pan with 1 tablespoon butter., Place pudding mix in a shallow bowl. In a small bowl, toss figs and walnuts with orange zest. Reserve icing from sweet rolls. Separate rolls and cut each in half. Roll each piece in pudding mix. Arrange half of the pieces in prepared pan, cut side facing center of pan. Top with half of the fig mixture; repeat layers., Add remaining melted butter to remaining pudding mix; stir until smooth. Drizzle over top., Bake, uncovered, 30-35 minutes or until golden brown. Immediately invert onto a serving plater. Spread with reserved icing; serve warm.
Nutrition Facts : Calories 259 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 343mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
FIG AND ORANGE STUFFING LOAF
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350°F. Grease eight mini (4 1/2-x-2 1/2-x- 1 1/2-inch) loaf pans, or one 9-x-5-inch loaf pan. Set aside. 2. Combine the stuffing mix, celery, orange, and figs in a large bowl, mixing well. Stir in the eggs, butter or margarine, and milk. 3. Divide the mixture evenly among the prepared loaf pans, packing the mixture into the pans. 4. Bake uncovered for 35 minutes for the mini loaves or 50 minutes for the large loaf, or until the stuffing is firm to the touch. 5. Allow the loaves to rest in the pans for about 10 minutes. Then run a knife around the edges to loosen the loaves, unmold, and serve.
Nutrition Facts : Nutritional Facts Serves
ROAST LEG OF LAMB WITH CRANBERRY-FIG STUFFING
Fruit just seems to enhance the flavor of lamb. Wonderful aroma while it is cooking. Try this fruit stuffing with chicken or veal.
Provided by Bergy
Categories Lamb/Sheep
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak currents,figs and cranberries in the boiling water for 30 minutes.
- Season the lamb with salt& pepper.
- Make a mixture of the garlic, thyme,& sage and rub all over the lamb.
- Sprinkle the inside of the leg with orange zest.
- Drain fruits, reserve liquid, and spread the fruit 1/2" thick on the inside of the leg.
- Roll the leg from the small end, jelly roll style and tie with twine.
- Heat oven to 425F degrees.
- Place lamb in a shallow roasting pan.
- Add the lamb bone,carrots, celery, fruit water,orange juice and wine.
- Cover the pan with foil roast 30 minutes lower heat to 325F, loosely leave the foil over the roast but not sealed, and roast 45-60 minutes (or until the internal temp is 155F).
- Transfer lamb to a platter.
- Remove bone from pan& skim off the fat.
- Strain theveggies from the juices and put the juices in a saucepan, simmer until it has reduced to about half.
- Serve with the sliced roast on the side.
Nutrition Facts : Calories 767.9, Fat 46.1, SaturatedFat 19.8, Cholesterol 227.9, Sodium 213.1, Carbohydrate 15.5, Fiber 3, Sugar 8.2, Protein 64.3
SAVORY ORANGE DRESSING
This recipe was in my files for years before I finally tried it one Thanksgiving. My family loves the combination of orange and carrots.-Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, zest and the celery mixture. , Spoon into a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 15 minutes longer or until heated through.
Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 811mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
APPLE, FIG, AND NUT STUFFING MUFFINS
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350°F. Liberally grease 12 muffin cups to the rims and set aside. 2. Combine the stuffing mix, apples, figs, walnuts or almonds, raisins (if desired), orange zest, and cinnamon in a large bowl. Stir in the apple juice and vegetable oil. 3. Spoon the batter into the muffin cups, dividing it evenly among the cups. Bake uncovered for 20 minutes or until golden brown. 4. Allow the muffins to rest in the cups for 5 minutes. Then run a knife around the rims to loosen the muffins, unmold, and serve.
Nutrition Facts : Nutritional Facts Serves
ORANGE, FIG, AND GORGONZOLA SALAD
I love the combination of oranges, figs, and cheese!
Provided by Shari
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 14.6 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 468.1 mg, Sugar 10.3 g
TURKEY AND SAGE STUFFING LOAF
Make and share this Turkey and Sage Stuffing Loaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Poultry
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a skillet, heat oil; cook onion and celery over medium heat for 5 minutes or until softened.
- In a big mixing bowl, use your hands to gently but thoroughly combine the turkey, stuffing mix, salt, pepper, eggs, and cooked onion and celery.
- Pat mixture into a 9x5 inch loaf pan, smoothing the top.
- In a small bowl, stir the cranberry sauce and horseradish; spread about 1/3 on top of the meatloaf.
- Bake about 1 hour until the loaf is firm, the top is richly browned, and a meat thermometer registers 160 degrees Fahrenheit.
- Let loaf stand in pan for 10 minutes before slicing.
- Serve with remaining cranberry-horseradish sauce.
Nutrition Facts : Calories 294.8, Fat 13.4, SaturatedFat 3.4, Cholesterol 160.2, Sodium 358.9, Carbohydrate 20.8, Fiber 1, Sugar 18.9, Protein 22.3
FIG AND ORANGE COMPOTE
Steps:
- Using a zester, remove the zest of one orange in long strips.
- Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
- Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
- Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
- Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
- Just before serving, slice the 4 uncooked figs lengthwise into four sections.
- Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 0 grams, Carbohydrate 142 grams, Fat 0 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 135 grams
More about "fig and orange stuffing loaf recipes"
FIG AND ORANGE OAT BREAD - OAT BREAD WITH FIGS AND ORANGE
From runningtothekitchen.com
Reviews 15Category Baked GoodsServings 8Estimated Reading Time 4 mins
FIG & ORANGE SWIRLED BREAD | BUTTERMILK BY SAM
From buttermilkbysam.com
5/5 (1)Category Breakfast, Brunch
ROASTED CHICKEN STUFFED WITH FIGS AND OLIVES - DIANE …
From dianekochilas.com
HOMEMADE ORANGE CRANBERRY STUFFING RECIPE - MOM …
From momitforward.com
10 BEST FIG LOAF RECIPES | YUMMLY
From yummly.com
WHEN LIFE GIVES YOU FIGS, MAKE FIG JAM…ORANGE FIG JAM
From christinascucina.com
BREAD AND ORANGE STUFFING RECIPE - DELISH
From delish.com
FIG CAKE WITH ORANGE AND BROWN SUGAR GLAZE - CHRISTINA'S …
From christinascucina.com
ORANGE FIG BREAD | GOOD FOOD NOT MUCH TIME
From goodfoodnotmuchtime.com
FIG AND ORANGE LOAF - THE BROWN PAPER BAG
From thebrownpaperbag.com.au
BREAD STUFFING WITH PANCETTA AND FIGS RECIPE - DELISH
From delish.com
FIG AND ORANGE KUGELHOPF |A TIPSY GIRAFFE
From atipsygiraffe.com
FALL FOR FIG AND ORANGE SCONES | ORANGE SCONES, COOKING RECIPES, …
From pinterest.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SAGE, FIG, AND PANCETTA STUFFING – OLIVE TREE KC
From olivetreekc.com
FIG APPLE STUFFING FOR PORK LOIN - VALLEY FIG GROWERS
From valleyfig.com
FRESH FIG CHUTNEY WITH ORANGE - FEAST GLORIOUS FEAST
From feastgloriousfeast.com
SOURDOUGH FIG AND ORANGE BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
FIG AND ORANGE STREUSEL MUFFINS - IT'S OKAY TO EAT THE CUPCAKE
From itsokaytoeatthecupcake.com
FIG RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CARAMELISED FIG, ALMOND AND POLENTA LOAF CAKE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
CALCIUM AND FIBRE RICH : FIG AND ORANGE LOAF - THE BROWN …
From thebrownpaperbag.com.au
FIG NUT LOAF - NUTTELEX
From nuttelex.com
BEST HOLIDAY HENS WITH FIG GLAZE AND CORNBREAD STUFFING RECIPES …
From foodnetwork.ca
FIG AND CHESTNUT STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
FIG-AND-ALMOND BREAD STUFFING WITH FENNEL RECIPE
From foodandwine.com
FIG AND CHESTNUT STUFFING RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST FIG AND ORANGE MUFFINS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN ROLL WITH ORANGE AND CARROT STUFFING - HANDY.RECIPES
From handy.recipes
JAMMY FIG AND RICOTTA LOAF - A CUP OF TEA AND CAKE
From acupofteaandcake.com
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