YUMMY SWEET STUFFING
This is a really yummy stuffing side dish. Its great if you're craving a taste of Thanksgiving in August.
Provided by Kitty
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare stuffing mix according to package directions.
- Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 38.5 g, Cholesterol 23.6 mg, Fat 14.5 g, Fiber 0.6 g, Protein 6.9 g, SaturatedFat 4.1 g, Sodium 445.7 mg, Sugar 31.2 g
BASIC STUFFING
Steps:
- Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
SWEET 'N' SAVORY APPLE STUFFING
After a few dozen Thanksgivings, I began to search for a new stuffing recipe. With its bits of fruit and nuts, this one has become my favorite. -Karen Horne Staab of New Rochelle, New York
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, cook the apple, celery, onion, parsley, green onions and celery leaves in butter until tender. Add the fruit mix, cranberries, pecans, poultry seasoning, salt, sage and pepper. Stir in the broth, water and stuffing. Toss to coat., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.
Nutrition Facts : Calories 183 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 671mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SWEET AND SPICY VEGETARIAN STUFFING
Make and share this Sweet and Spicy Vegetarian Stuffing recipe from Food.com.
Provided by yewoinfamilycooking
Categories Apple
Time 45m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- With four tablespoons of water, sauté the onion, leek, apples and bell peppers until soft; add the olive oil, vegetable stock, chili powder (berbere) and garlic. Cook it for 10 minutes.
- In a bowl, place bread cubes; mix with the cooked vegetable.
- In a lower heat warm the apple juice and orange juice.
- Pour the juice gradually to the stuffing and mix it well.
- Season stuffing with salt and pepper; if it is dry, add vegetable stock.
- Heat the oven to 350 degree.
- Place the stuffing in a baking dish; cover it with foil. Bake the stuffing for 20-25 minutes.
- Uncover and bake for five minutes. Serve it warm.
Nutrition Facts : Calories 104.3, Fat 5.6, SaturatedFat 0.8, Sodium 14.9, Carbohydrate 13.3, Fiber 1.6, Sugar 6.9, Protein 1
SWEET AND SPICY STUFFED PEPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield about 50 canapes
Number Of Ingredients 9
Steps:
- Plantain Chips:
- Heat about 2 inches of oil in a large, heavy bottomed pot over medium heat until a deep-fry thermometer reads 360 degrees F.
- Line a large baking sheet with paper towels. Meanwhile, peel and thinly slice plantain into approximately 50 thin rounds. Fry the plantains, in small batches, until crispy and slightly golden, about 2 to 4 minutes. (If the plantain chips are browning too quickly, reduce the oil temperature slightly.) Drain on paper towels, and season with salt. Plantain chips can be made up to 1 day in advance and stored in an airtight container at room temperature.
- Peppers:
- Drain the peppers on paper towels.
- Evenly mix the cream cheese with the chopped olives in a medium bowl. Transfer to a pastry bag with a plain small tip.
- Finley dice mango into tiny neat cubes. Stir together with lime zest and set aside.
- To assemble, pipe a small dot of cream cheese mixture on each plantain chip. Place a pepper half, cut side up, on top so it adheres to the chip. Fill pepper halfway with remaining cheese filling. Top with about 1/8 to 1/4 teaspoon mango relish. Garnish each canape with a delicate chive piece or a baby cilantro leaf.
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
LIGHTLY SPICED CHRISTMAS STUFFING
Not just for Christmas dinner, so good you'll be eating this all year round.
Provided by Angela Nilsen
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 2h
Number Of Ingredients 12
Steps:
- Whizz the bread in a food processor to make crumbs. Tip into a large bowl. Put the onion, garlic and parsley in the processor and whizz until finely chopped. Add the onion mix to the breadcrumbs with all the other ingredients except the bacon. Season generously and squish everything together with your hands until combined.
- Set aside about one third of the stuffing for the turkey and divide the rest into 20 pieces. Mould each piece into a little finger-sized sausage, then wrap each one in a rasher of bacon. Put the sausages into a shallow ovenproof dish, ready for roasting (see Citrus & thyme turkey).
Nutrition Facts : Calories 119 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
SPICY CORNBREAD STUFFING WITH CHORIZO AND SWEET POTATOES
This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes. If you don't like spicy dishes, omit (or reduce) the fresh chiles.
Provided by Rick Martinez
Categories Stuffing/Dressing Bread Sweet Potato/Yam Sausage Onion Celery Chile Jalapeño Garlic Paprika Kale Wine Sage Egg Stock Vinegar Butter Thanksgiving
Yield 20 servings
Number Of Ingredients 20
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally and rotating pans top to bottom halfway through, until beginning to brown in spots and dry out, 35-40 minutes. (Drying out the stuffing will help it absorb the eggs and stock without becoming mushy.) Let cool.
- Meanwhile, cook sweet potatoes in a large pot of boiling salted water until just beginning to soften but not fully cooked through, 7-9 minutes. Drain; transfer potatoes to a large bowl.
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until lightly browned and slightly undercooked, about 5 minutes. Using a slotted spoon, transfer to bowl with sweet potatoes.
- Heat remaining 1 Tbsp. oil in same skillet over medium. Add onions, celery, chiles (if using), garlic, paprika, 1 Tbsp. salt, and 1 tsp. pepper and cook, stirring often, until vegetables are tender, about 15 minutes. Add kale in batches as it wilts, then cider and sage and cook, stirring occasionally, until liquid is almost completely evaporated, about 5 minutes. Transfer to sweet potato mixture and toss to combine.
- Whisk eggs, stock, and vinegar in a large bowl or pitcher; season with remaining 1 Tbsp. salt and 2 tsp. pepper.
- Brush large roasting pan with an even layer of melted butter. Spread one-third of cornbread pieces in pan. Top with half of sweet potato mixture and spread to evenly distribute. Drizzle one-third of egg mixture over. Repeat with another third of the cornbread, remaining sweet potato mixture, then another third of egg mixture. There will be a lot of liquid in the pan-don't worry, it will become absorbed as the stuffing bakes. Top with remaining cornbread, then drizzle remaining egg mixture over. Brush top with remaining butter. Cover pan with foil and bake stuffing until heated through, about 45 minutes. Uncover and bake until surface is golden and crisp, 20-30 minutes longer.
- Do Ahead: Cornbread can be toasted 1 day ahead; store tightly wrapped at room temperature. Sweet potato, chorizo, and kale mixture can be cooked 1 day ahead; cover and chill.
SWEET & SPICY STUFFED CHICKEN BREASTS
Sweet and spicy stuffed chicken breasts, full of aromatic flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.
- Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.
Nutrition Facts : Calories 419 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.55 milligram of sodium
SPICY CORNBREAD STUFFING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 10 cups, enough for a 16- to 18-pound turkey
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spread pine nuts in one layer on a baking sheet. Bake until golden brown and fragrant, 2 to 4 minutes. Transfer to a shallow bowl, and set aside. Cut cornbread into 3/4-inch cubes, and spread evenly on a baking sheet. Bake, shaking pan periodically, until golden brown on edges, about 20 minutes. Transfer to a large bowl, and set aside.
- In a food processor, pulse sausage until coarsely chopped; do not overprocess. Set aside.
- Heat oil in a large skillet over medium-high heat. Add onions, and cook until translucent, about 4 minutes. Add celery and garlic, and cook until celery is soft, about 5 minutes more. Add sausage and pine nuts, and cook for 1 minute more. Add stock, and cook until absorbed, about 2 minutes.
- Pour sausage mixture over cornbread, and mix well. Add butter and cilantro, and mix to combine. Let cool completely before stuffing turkey.
STUFFING SWEET AND SPICY
So simple, quick and super delicious! This stuffing is not too spicy and not too sweet. It's just right for everyone. They will love it. When I bring this to work for our Thanksgiving meal, I'm always asked for the recipe.
Provided by Cindi in South Flor
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a large saucepan until melted.
- Add the onion and celery and cook until they're soft.
- Add the broth and bring to a boil.
- Once boiling, remove the pan from the heat.
- Add the stuffing and mix lightly.
- In a separate skillet, break up and brown the sausage.
- Once sausage is browned, add the crushed red pepper and cook for another 2 minutes on low.
- Add the sausage to the stuffing mixture.
- Add the honey and stir everything lightly.
- Spoon the stuffing mixture into a greased 3-quart casserole and cover.
- Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
Nutrition Facts : Calories 710.5, Fat 30.4, SaturatedFat 11.7, Cholesterol 68.3, Sodium 1974.1, Carbohydrate 89.6, Fiber 3, Sugar 42.2, Protein 20.7
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