Fruit Nut Harvest Stuffing Recipes

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FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 12 cups

Number Of Ingredients 23

12 whole pitted prunes, halved
12 dried apricots, halved
1 cup dark raisins
1/2 cup dried currants
1/4 cup bourbon
4 tablespoons unsalted butter
2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
2 large onions, cut into 1/4-inch pieces
2 ribs celery, cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 cup walnut pieces
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole cashews, unsalted
4 slices (1-inch) day-old brioche, cut into 1-inch cubes
1 cup low-sodium canned chicken broth
2 cups fresh cranberries
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon finely chopped fresh parsley
3 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

  • Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
  • Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
  • Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

FRUIT-AND-NUT CORNBREAD STUFFING



Fruit-and-Nut Cornbread Stuffing image

To make this stuffing gluten-free, use our cornbread recipe at foodnetwork.com/gfcornbread.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish
1 onion, chopped
2 stalks celery, chopped
1 Gala or Golden Delicious apple, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons finely chopped fresh sage
14 cups cubed cornbread (about 1 1/4 pounds)
1 cup pecans, toasted and chopped
1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large
4 to 5 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
  • Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
  • Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

WINTER FRUIT AND NUT STUFFING



Winter Fruit and Nut Stuffing image

Categories     Fruit     Nut     Side     Bake     Thanksgiving     Stuffing/Dressing     Prune     Pear     Apricot     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

12 tablespoons (1 1/2 sticks) butter
2 large Anjou pears, peeled, cored, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 teaspoon ground cinnamon
4 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups Sauternes or other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
14 cups 1/2-inch cubes crustless firm white bread (about 1 1/2 pounds)
1 cup pecans, toasted, chopped

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
  • Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

FRUIT & NUT ANDOUILLE STUFFING



Fruit & Nut Andouille Stuffing image

This special stuffing recipe has been a Thanksgiving tradition with our family for many years. It reminds us of home, family, and all the things that make the holiday season so special. -Kathleen Specht, Clinton, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 7

1/4 cup butter, cubed
1 pound fully cooked andouille sausage links or flavor of your choice, finely chopped
1 package (7 ounces) mixed dried fruit, chopped
1 cup chopped walnuts
1/4 teaspoon pepper
1 package (14 ounces) seasoned stuffing cubes
3-1/2 to 4 cups water

Steps:

  • Preheat oven to 325°. In a Dutch oven, heat butter over medium heat. Add sausage, dried fruit, walnuts and pepper; cook and stir 6-8 minutes or until sausage is lightly browned. Add stuffing cubes; toss to combine. Stir in enough water to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until heated through.

Nutrition Facts :

HARVEST STUFFING



Harvest Stuffing image

Chock-full of veggies and studded with colorful dried fruits, this unique stuffing boasts the very best of autumn's harvest, says Ruth Hastings in Louisville, Illinois. It's also delicious served with pork.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups water, divided
1 cup each chopped carrots, celery and onion
10 dried plums, halved
10 dried apricots, halved
1 teaspoon salt-free herb seasoning blend
1/2 teaspoon salt
8 slices cinnamon-raisin bread, cubed
1/4 cup unsweetened apple juice

Steps:

  • In a large saucepan, combine 1 cup water, carrots, celery, onion, plums, apricots, seasoning blend and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until fruit and vegetables are tender., Meanwhile, place bread cubes in a single layer on baking sheets. Bake at 350° for 8-10 minutes or until lightly toasted. Transfer vegetable mixture to a large bowl. Stir in the bread cubes, apple juice and remaining water; toss gently to combine. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover;bake 10-15 minutes longer or until heated through.

Nutrition Facts :

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.

Provided by Jo Coburn

Categories     Fruit

Time 1h30m

Yield 12-20 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1 cup finely diced onion
1 cup finely diced celery
1/2 cup dried cranberries
1 cup toasted chopped pecans
16 ounces unseasoned bread, cubes
1 cup white raisins
1 teaspoon sage leaves or 1/2 teaspoon ground sage
1 teaspoon thyme leaves or 1/2 teaspoon ground thyme
2 teaspoons marjoram, leaves or 1 teaspoon ground marjoram
1 1/2 cups chicken broth
salt
pepper

Steps:

  • Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
  • If you need to toast your pecans you can do so over medium-low heat in a skillet.
  • Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
  • (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
  • You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
  • Cooking times will vary with size and shape of pan.
  • Add broth to maintain preferred moisture level of stuffing.

FRUIT AND NUT STUFFING



Fruit And Nut Stuffing image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 1h45m

Yield Enough for a 10-pound turkey

Number Of Ingredients 15

2 cups fresh chestnuts
1 cup dried apricots
1 1/4 cup plump raisins (3/4 cup sultanas and 1/2 cup regular variety)
1 cup minced yellow onions
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1 cup chopped, unpeeled apples (Granny Smith, Wolf River or any tart cooking apples)
1 cup chopped celery
2 cups croutons made of stale or toasted whole-wheat bread
Rind of one orange, minced
1 cup minced parsley
1 tablespoon minced fresh thyme, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
1 cup defatted stock made from turkey giblets
Salt to taste

Steps:

  • Preheat the oven to 300 degrees. Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened. Then peel the chestnuts, being careful to remove the fuzzy inner membrane. If they are difficult to peel, return them to the oven for 5 to 10 minutes. When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften. Drain immediately.
  • Place the apricots and raisins in separate bowls and cover them with boiling water. Set aside for at least 20 minutes.
  • Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes. Place the onions and garlic in a mixing bowl.
  • Add another tablespoon of olive oil to the pan along with the chopped apples. Turn the heat up to medium and stir continuously. When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
  • Chop the chestnuts coarsely and add them to the bowl. Drain the apricots and cut them into bite-sized pieces. Then drain the raisins and put them and the apricots in the bowl. Add the celery, croutons, orange rind, parsley, thyme and pepper. Pour in half of the turkey stock, mix, then stir in the remaining stock. Taste and season with salt and more pepper or thyme if desired. Set aside until you are ready to stuff the turkey.

DRIED FRUIT AND TOASTED NUT STUFFING



Dried Fruit and Toasted Nut Stuffing image

This recipe for Thanksgiving stuffing comes from Anna Lappe, author of "Diet for a Hot Planet." Here, the interesting flavors and texture come from herbs, dried fruit, the nuts -- and the juiciness of all the onions.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 15

3/4 pound sourdough bread cut into 1-inch cubes (8 cups)
1/4 cup cup extra-virgin olive oil
1 large onion, diced
3 medium carrots, peeled and diced
3 celery stalks, thinly sliced
2 cups fresh parsley leaves, chopped
1 cup toasted walnuts, chopped
1 cup toasted pecans, chopped
1 cup dried figs, sliced crosswise
1 cup dried apricots, chopped
1 cup prepared chestnuts, chopped
1/4 cup assorted fresh herbs such as sage, rosemary, and thyme, chopped
2 cups water
4 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper

Steps:

  • Arrange bread in a single layer on a baking sheet and let stand overnight, uncovered, at room temperature. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
  • Preheat oven to 375 degrees. Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery until tender and translucent, about 8 to 10 minutes. Transfer mixture to a large mixing bowl. Add remaining ingredients and toss to coat. Season with salt and pepper.
  • Transfer mixture to a large baking dish. Cover with foil and bake for 30 minutes. Uncover and continue baking until top is golden brown and stuffing is firm, about 15 minutes more.
  • Serve with Mushroom Gravy (optional).

Nutrition Facts : Calories 771 g, Cholesterol 20 g, Fiber 12 g, Protein 15 g, Sodium 427 g

HARVEST STUFFING



Harvest Stuffing image

Categories     Garlic     Onion     turkey     Side     Bake     Sauté     Thanksgiving     Apple     Apricot     Poultry Sausage     Celery     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield makes 12 cups of stuffing, enough for 18 pound turkey

Number Of Ingredients 12

2 pounds well-spiced bulk turkey sausage
2 tablespoons vegetable oil
4 cups each chopped red onions and celery
2 tablespoons minced garlic
2 tablespoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups cubed (1-inch) bread, toasted
2 Granny Smith apples, diced
1 cup dried cranberries
1 cup each dried apricots and pitted prunes, quartered
2 cups chicken broth
Salt and pepper, to taste

Steps:

  • Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

I don't need to eat more bread on Thanksgiving and I prefer to have a non-meat stuffing so that I can serve the leftovers with any other meal.

Provided by Feeding my Family

Categories     Kosher

Time 2h

Yield 9 cups, 25 serving(s)

Number Of Ingredients 22

18 pitted prunes
1/2 cup dried currant
1 cup dark raisin
24 dried apricots
1/4 cup Bourbon
2 teaspoons extra virgin olive oil
2/3 cup cashews
1 cup unsalted walnut pieces
3 tart apples, cored and chopped
3 large onions, diced
2 celery ribs, diced
1/4 cup coconut oil (or margarine)
2 cups cranberries, raw
1 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 teaspoon chervil
1 teaspoon fresh parsley, minced
2 teaspoons salt
2 eggs
1 teaspoon ground cinnamon
broth or water

Steps:

  • Preheat oven to 325.
  • Combine first 5 ingredients, cover and soak overnight.
  • Using the EVOO, toast the nuts, stirring until golden.
  • Sautee the apples, onion and celery in coconut oil until tender. Then transfer it to a large mixing bowl.
  • Add the soaking fruit and nuts to the mix.
  • Add the remaining ingredients and mix well.
  • Add enough broth to moisten it well.
  • Put the dressing in a well greased casserole pan and back for 90 minutes or until done to your liking.

Nutrition Facts : Calories 151.2, Fat 7.8, SaturatedFat 2.7, Cholesterol 14.9, Sodium 220.7, Carbohydrate 18.8, Fiber 2.7, Sugar 12.7, Protein 2.6

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