DRIED TOMATO AND FENNEL STUFFING
Categories Herb Tomato Vegetable Side Bake Thanksgiving Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 12 cups stuffing; enough for a 12- to 14-pound turkey with about 7 cups left over or for two 5- to 7-pound chickens with about 6 cups left over
Number Of Ingredients 8
Steps:
- Preheat oven to 325° F.
- In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.
- While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. (Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.)
- For cooking stuffing inside poultry:
- Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
- For cooking all or part of stuffing outside poultry:
- In a shallow baking dish bake stuffing in preheated 325° F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).
GRILLED FENNEL AND RED ONIONS WITH SUN-DRIED TOMATOES AND BASIL
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Light the grill or make a charcoal fire. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
- Remove and discard the green stems and the fronds from the fennel. Remove any blemished or tough layers from the fennel bulb but do not trim a thin slice from the base (the base will help keep wedges intact). Slice the bulb crosswise from top to bottom into 1/2-inch-thick wedges.
- Peel and quarter the onions, making both cuts through the top and bottom ends on the onions. Brush the fennel wedges and red onion quarters with 2 tablespoons oil. Generously season the vegetables with salt and pepper.
- Use a stiff wire brush to scrape the hot grill clean. Grill the fennel and onions, carefully turning them once, until the vegetables are marked by dark stripes and are tender, about 15 minutes.
- Briefly cool the grilled vegetables. Cut the fennel and onions into thin strips. In a large bowl, toss the grilled vegetables with the sun-dried tomatoes as well as the remaining 2 tablespoons oil, the vinegar and the basil. Taste for salt and pepper and adjust seasonings if necessary. The vegetables can be covered and set aside for up to 1 hour, if desired.
- Cook and drain the pasta. Toss the hot pasta with the grilled vegetables. Mix well and transfer portions to warm pasta bowls. Serve immediately with grated cheese passed separately.
SUN-DRIED TOMATO STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 1
Steps:
- Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.
SUN-DRIED TOMATO AND FENNEL SEED HUMMUS
This yummy hummus is made with all the traditional ingredients - garbanzo beans, tahini, lemon juice, and olive oil - and includes sun-dried tomatoes and fennel seed.
Provided by Gurtess Smyrnakins
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 12
Steps:
- Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.
Nutrition Facts : Calories 193 calories, Carbohydrate 18 g, Fat 12.4 g, Fiber 4.6 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 160.9 mg, Sugar 1.7 g
RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE
This recipe was posted in The Costco Connection September 2009 edition and is from Fine Cooking magazine. Awesome. Wonderful recipe! Excellent flavor combinations with the fennel and sun dried tomatoes, and super tasty. No need for Parmesan cheese on this pasta!
Provided by DeidreJane
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a 10- to 11- inch straight sided saute pan over medium heat. Add the fennel and garlic, and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes.
- Stir in 1 cup water and the cream, low-salt chicken broth, sun-dried tomatoes, red pepper flakes and 1 teaspoon salt. Bring to a boil, reduce the heat and simmer briskly uncovered, until the tomatoes are plump and soft, about 15 minutes.
- Remove from the heat and stir in the Pernod if using. Let cool slightly, then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt and keep hot.
- Bring a large pot of well-salted water to a boil. Cook the rigatoni until just barely al dente, 1-2 minutes less than the package instructions. Drain well and return to the pot. Add the sauce and toss over medium-low heat for a minute or two so the pasta finishes cooking and absorbs some of the sauce.
Nutrition Facts : Calories 740.8, Fat 35.5, SaturatedFat 16.3, Cholesterol 177.3, Sodium 100.4, Carbohydrate 87.8, Fiber 5, Sugar 2.3, Protein 19.4
SUN-DRIED TOMATO AND MUSHROOM STUFFING
Give thanks for this delicious Signature Sausage and Apple Stuffing. Chopped sage, celery and onions give this sausage and apple stuffing tons of flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt butter in medium saucepan on medium heat. Add mushrooms, celery and onions; cook and stir 3 to 5 min. or until crisp-tender.
- Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
- Spoon into greased 8-inch square baking dish; cover.
- Bake 30 min., uncovering for the last 15 min.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 5 g, Protein 5 g
STUFFING WITH SUN-DRIED TOMATOES
I came up with this a couple of years ago when we were going to Cradle Mountain, I wanted to take something a bit different to add to our sandwiches!
Provided by Sara 76
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the ingredients together and press into a loaf tin, or casserole dish.
- bake at 180C for 25 minutes.
Nutrition Facts : Calories 63.8, Fat 4.8, SaturatedFat 2.5, Cholesterol 45.9, Sodium 238.8, Carbohydrate 3.2, Fiber 0.7, Sugar 2, Protein 2.6
SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 400°F, Gas Mark 6 (200°C.)
- Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
- Season the chicken breasts with salt, pepper and dried oregano.
- Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
- Stuff to the brim with the fillings
- Use a few cocktail sticks to hold the chicken together and place on a baking tray.
- Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
- Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
- Remove the cocktail sticks.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams
More about "sun dried tomato and fennel stuffing recipes"
FENNEL & SUN-DRIED TOMATO STUFFING - BIGOVEN.COM
From bigoven.com
Reviews 1Servings 1Cuisine Not SetCategory Side Dish
SUN-DRIED TOMATO AND FENNEL STUFFING RECIPE - COOKING …
From cookingchanneltv.com
Servings 6-8Total Time 1 hr 30 minsCategory Side-Dish
SUN-DRIED TOMATO AND FENNEL SEED HUMMUS - HUMMUS RECIPES
From worldrecipes.org
SPICY PORK TENDERLOIN WITH FENNEL STUFFING RECIPE - TODAY.COM
From today.com
10 BEST SUN DRIED TOMATO SIDE DISHES RECIPES - YUMMLY
From yummly.com
SUN-DRIED TOMATO AND FENNEL SAUSAGE PATTIES WITH CREAMY …
From bonappetit.com
WHOLE WHEAT, FENNEL, SUN-DRIED TOMATO AND BASIL STUFFING
From pinterest.com
DRIED TOMATO AND FENNEL STUFFING - VEGETARIAN RECIPE FOR ...
From thisvegetarian.com
WHOLE WHEAT, FENNEL, SUN-DRIED TOMATO AND BASIL STUFFING
From potsandpans.com
DRIED TOMATO AND FENNEL STUFFING - CHEFDECUISINERECIPE FOR ...
From chefdecuisine.com
SUN-DRIED TOMATO & FENNEL STUFFING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SUN-DRIED TOMATO AND FENNEL STUFFING - MASTERCOOK
From mastercook.com
FENNEL AND SUN-DRIED TOMATO PASTA – FIBER AND NUTRIENTS
From harvest2u.com
SUN-DRIED TOMATO CORNBREAD STUFFING - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
SUN-DRIED TOMATO AND FENNEL STUFFING | RECIPE | RECIPES, STUFFING ...
From pinterest.com
TURMERIC RICE STUFFED FENNEL BULBS | GF - VEG'N'BAKE
From vegnbake.com
SUN-DRIED TOMATO AND FENNEL STUFFING
From crecipe.com
SUN DRIED TOMATOES - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE - RECIPE
From finecooking.com
SPICY PORK TENDERLOIN WITH SUN-DRIED TOMATO & FENNEL STUFFING …
From eatyourbooks.com
FENNEL SEED AND SUN DRIED TOMATO STUFFING RECIPE
From crecipe.com
SUN DRIED TOMATO AND FENNEL RECIPES (38) - SUPERCOOK
From supercook.com
WHOLE WHEAT, FENNEL, SUN-DRIED TOMATO & BASIL STUFFING - ANOLON
From anolon.com
RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE
From bigoven.com
DRIED FENNEL RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SUN DRIED TOMATO, SPINACH & CHEESE BAKED STUFFED CHICKEN BREAST
From recipetineats.com
TOASTS WITH FENNEL AND SUN-DRIED TOMATOES RECIPE | MYRECIPES
From myrecipes.com
STONEHOUSE STUFFING - STONEHOUSE OLIVE OIL
From stonehouseoliveoil.com
ROASTED FENNEL WITH SUN-DRIED TOMATOES RECIPE | EAT SMARTER USA
From eatsmarter.com
TOMATO STUFFING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED FENNEL & SUN DRIED TOMATO PASTA SALAD RECIPE
From recipeland.com
CLASSIC HERB AND FENNEL STUFFING RECIPE | BON APPéTIT
From bonappetit.com
SUNDRIED TOMATO STUFFED FLANK STEAK - HEALTHY LITTLE PEACH
From healthylittlepeach.com
SUN-DRIED TOMATO AND FENNEL STUFFING | RECIPE | RECIPES, SUN …
From pinterest.co.uk
SUN-DRIED TOMATO SPINACH STUFFED CHICKEN RECIPE - LITTLE SPICE JAR
From littlespicejar.com
FRESH FENNEL WITH SUN-DRIED TOMATOES | DEHYDRATED TOMATO …
From budget101.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