Grapefruit And Walnut Stuffing Balls Wih Citrus Mint Sauce Recipes

PINEAPPLE STUFFING BALLS

Steps:

• 1. Preheat the oven to 325°F. Grease a casserole dish and set aside. 2. Combine the stuffing mix with the melted butter or margarine in a large bowl, and set aside. 3. Combine the pineapple with the cinnamon in a small bowl. Blend the pineapple mixture with the stuffing. Then blend in the pineapple juice-including the juice that was drained from the pineapple pieces-and the water, mixing well but lightly. 4. Shape the stuffing mixture into 6 to 8 balls. If desired, press a macadamia nut on top of each ball so that the nut is half covered by the stuffing. 5. Arrange the stuffing balls in the prepared dish, cover tightly with aluminum foil, and bake for 35 to 45 minutes, or until firm to the touch.

CITRUS WALNUT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
• Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
• Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
• Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
• Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
• Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
• Drizzle dressing over salad.

WALNUT STUFFING

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

PUMPKIN STUFFING BALLS

Steps:

• 1. Preheat the oven to 325°F. Grease a casserole dish and set aside. 2. Combine the stuffing mix with the melted butter or margarine in a large bowl, and set aside. 3. Combine the pumpkin with the allspice in a small bowl. Stir the pumpkin mixture into the stuffing mixture. Then blend in the water, mixing well but lightly. 4. Shape the stuffing mixture into 6 to 8 balls. Press a walnut half on top of each ball so that the nut is half covered by the stuffing. 5. Arrange the stuffing balls in the prepared dish, cover tightly with aluminum foil, and bake for 35 to 45 minutes, or until firm to the touch.

FIG AND ORANGE STUFFING LOAF

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.

STUFFINS

Steps:

• 1. Preheat the oven to 425°F. Liberally grease 12 muffin cups to the rims and set aside. 2. Place the flour, baking powder, poultry seasoning, and salt in a medium-sized bowl, and stir together. Stir in the stuffing mix, onion, and parsley. 3. Place the eggs in a small bowl and beat. Add the chicken broth and oil, and blend well. Stir the egg mixture into the stuffing mixture just until moistened. 4. Spoon the batter into the muffin cups, dividing it evenly among the cups. Bake uncovered for 20 minutes or until golden brown. 5. 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.

GRAPEFRUIT AND WALNUT STUFFING BALLS WIH CITRUS-MINT SAUCE

Steps:

• 1. Preheat the oven to 325°F. Spray a baking sheet with nonstick cooking spray and set aside. 2. Combine the stuffing mix, grapefruit segments, walnuts, mint, and brown sugar in a large bowl. Stir in first the melted butter and then the grapefruit juice, tossing lightly but thoroughly after each addition. 3. Shape the stuffing mixture into 6 to 8 balls and arrange on the prepared baking sheet. Cover and bake for 35 minutes, or until firm to the touch. 4. To make the sauce, set the grapefruit sections aside, and combine the reserved grapefruit juice, cider, honey, and cornstarch in a small saucepan. Bring the mixture to a boil over medium heat and boil for 4 minutes, stirring constantly as the mixture thickens. Stir in the grapefruit sections and the mint. 5. Serve the sauce warm over the stuffing balls, garnishing with the chopped mint and grapefruit zest.