EASY SQUASH STUFFING
My friends just rave about this creamy side dish. It's a snap to jazz up summer squash, carrots and onion with canned soup and stuffing mix. -Pamela Thorson, Hot Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat. , Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.
Nutrition Facts : Calories 349 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 891mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
SOURDOUGH AND HAZELNUT STUFFING
Provided by Valerie Bertinelli
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Butter a 2- to 3-quart glass or ceramic baking dish.
- Arrange the sourdough cubes in a large rimmed baking pan in a single layer. Bake until slightly dried out, about 30 minutes. Transfer to a large bowl.
- Increase the oven temperature to 400 degrees F.
- Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring often, until nutty smelling and toasted, about 4 minutes. Spoon the nuts onto a clean dish towel and gently but firmly rub the hazelnuts to remove some of the brown skins (it's okay if some of the skins remain). Roughly chop the nuts.
- Add the remaining 5 tablespoons butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 10 minutes. Add the currants and cook, stirring, just until plump, about 1 minute. Remove from the heat and cool slightly.
- Add the hazelnuts and vegetables to the bowl with the bread and mix to combine. Whisk the chicken broth together with the egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add it to the stuffing mixture and stir until well mixed.
- Spoon the stuffing into the prepared baking dish and bake until hot and golden brown on top, 35 to 45 minutes. Garnish with the rosemary sprig and serve.
YELLOW SQUASH AND STUFFING CASSEROLE
I was treated to this scrumptious squash dish a few years ago at a holiday potluck. Everyone there demanded the recipe!
Provided by Hippie2MARS
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
- Drain well.
- Mix in soup, sour cream, salt and pepper.
- Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
- Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
- Bake in a 350-degree oven for 30 minutes, until golden brown.
SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS
Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 1h
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
- Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
- Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.
SQUASH STUFFING
Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out.
Provided by BECKYU_2000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a medium bowl, mix the squash, cream of celery soup, and onion.
- Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
- Cover, and bake 45 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 22.2 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 826 mg, Sugar 3.7 g
SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS
This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1 1/2-inch wedges.
- Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.
- Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they're evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.
- Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.
HAZELNUT, SAGE, AND MUSHROOM STUFFING
Provided by Melissa Roberts
Categories Mushroom Side Bake Thanksgiving Dinner Stuffing/Dressing White Wine Fall Winter Hazelnut Shallot Parsley Gourmet Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
- Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
- Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
- Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
- Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
- Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.
DUCK WITH ORANGE HAZELNUT STUFFING
For more than half a century, this elegant entree has graced my family's holiday table. The zesty stuffing with its nice nutty crunch complements the slices of moist duck, while the hint of orange in the gravy sets it apart.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 26
Steps:
- Preheat oven to 350°. Sprinkle the inside of ducks with salt; prick skin lightly several times, being careful not to cut into the meat. Rub skin grated orange zest and sprinkle with seasoned salt; set aside. Combine the first 15 stuffing ingredients; spoon into ducks. If desired, secure legs with baker's twine., Place with breast side up on a rack in a large shallow roasting pan; pour enough water below rack to thinly cover bottom of pan. Bake, uncovered, until a thermometer reads 180° in the thickest part of the thigh and 165° for stuffing, 2 to 2-1/2 hours, rotating pan halfway through and tenting with foil if needed to prevent overbrowning. , For gravy, combine 3 tablespoons pan drippings, flour, salt and pepper in a saucepan; stir until smooth. Heat until bubbly, stirring constantly. Gradually add broth. Bring to a boil; cook for 1-2 minutes, stirring constantly. Add marmalade; stir until smooth.
Nutrition Facts : Calories 973 calories, Fat 73g fat (20g saturated fat), Cholesterol 207mg cholesterol, Sodium 1452mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 5g fiber), Protein 45g protein.
ROAST TURKEY WITH HAZELNUT STUFFING
Steps:
- Prepare Turkey:
- Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
- Preheat oven to 350°F.
- Mix spices with apples.
- Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
- Prepare basting sauce #1 by heating butter and adding juices and spices.
- Put turkey in roasting pan and add basting sauce.
- Roast, covered with foil, for 2 hours.
- Prepare Stuffing:
- Put hazelnuts in food processor and chop to medium coarseness.
- In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
- Put in baking pan and bake 1 hour at 350 °F.
- Finish Roasting Turkey:
- Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
- Prepare #2 basting sauce by heating butter and maple syrup.
- Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
- Baste with #2 sauce until all sauce is gone.
- Remove fruit from inside.
More about "three squash stuffing with hazelnuts and bourbon recipes"
EASY STUFFED DELICATA SQUASH - THE MEDITERRANEAN DISH
From themediterraneandish.com
BUTTERNUT SQUASH STUFFING – LEMON TREE DWELLING
From lemontreedwelling.com
ROASTED DELICATA SQUASH WITH HAZELNUTS | FEASTING AT HOME
From feastingathome.com
85 BEST STUFFING AND DRESSING RECIPES FOR THANKSGIVING …
From foodnetwork.com
10 STUFFED WINTER SQUASH RECIPES
From allrecipes.com
- Stuffed Acorn Squash. Bread stuffing isn't just for Thanksgiving. Use it to fill acorn squash (along with butter, chicken broth, and seasoning) in this recipe that takes just 10 minutes to prep.
- Stuffed Delicata Squash. Salty bacon and creamy, tangy goat cheese complement the sweetness of diced apples and delicata squash halves. A pinch of cinnamon and fresh rosemary add an earthy flavor.
- Keto Spaghetti Squash with Bacon and Blue Cheese. Low-carb diet or not, this stuffed spaghetti squash recipe makes a decadent dinner thanks to sour cream, bacon, and blue cheese.
- Curried Stuffed Acorn Squash. Curry powder and red curry paste coat brown rice, bell pepper, daikon radish, celery, collard greens, and walnuts.
- Stuffed Butternut Squash. No bacon, ground meat, or cheese here. Brussels sprouts, garbanzo beans, basmati rice, and julienned carrot slices team up in this vegan stuffing.
- Roasted Acorn Squash with Farro Stuffing. Nutty farro, pecans, meaty mushrooms, and cranberries make this stuffed squash worthy of special occasions and special dinner guests.
- Shrimp Stuffed Delicata Squash. Curry powder warms up this recipe's mild stuffing of shrimp, peas, corn, spinach, and bell pepper. If you want more heat, take a cue from reviewer Amelia: "I added diced green and red chili pepper for an extra zing!"
- Baked Stuffed Winter Squash. This recipe works with any winter squash, including buttercup squash and kabocha. Bread crumbs, raisins, pecans, and sweet Italian sausage come together in a hearty stuffing.
- Apple-Stuffed Acorn Squash. For a sweet take on stuffed winter squash, fill acorn squash halves with golden raisins and chopped Granny Smith apples, which hold their shape well when cooked.
- Spaghetti Squash Casserole in the Shell. If you're a fan of recipes like spaghetti squash in bolognese sauce, you'll find a new favorite in our tomatoey Spaghetti Squash Casserole in the Shell.
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES RECIPES
From ngagetin.afphila.com
MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING - YOUTUBE | COOKERY ...
From pinterest.ca
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES RECIPES
From mlarakewong.jodymaroni.com
BUTTERNUT SQUASH AND WILD RICE STUFFING RECIPE - COOKIE AND KATE
From cookieandkate.com
HEARTY STUFFED BUTTERNUT SQUASH - PUREWOW
From purewow.com
MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING RECIPE BY …
From tfrecipes.com
BUTTERNUT SQUASH STUFFING | LEMONS + ZEST
From lemonsandzest.com
BUTTERNUT SQUASH STUFFING {VEGETARIAN} - THE BUSY BAKER
From thebusybaker.ca
HAZELNUT BOURBON RECIPE | COUNTRYFILE.COM
From countryfile.com
SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS …
From pinterest.com
SQUASH STUFFING RECIPES
From tfrecipes.com
MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING RECIPE BY MAKLANO
From maklano.com
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES
From bigoven.com
BUTTERNUT SQUASH STUFFING - A CEDAR SPOON
From acedarspoon.com
GRILLED STUFFED ACORN SQUASH - FRESH OFF THE GRID
From freshoffthegrid.com
SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS …
From pinterest.co.uk
SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS …
From pinterest.com
10 BEST VEGETARIAN STUFFED BUTTERNUT SQUASH RECIPES | YUMMLY
From yummly.com
CRANBERRY, HAZELNUT & SAGE STUFFING RECIPE | WAITROSE & PARTNERS
From waitrose.com
MAPLE HAZELNUT SQUASH AND SAUSAGE STUFFING - YOUTUBE
From youtube.com
ROASTED SQUASH WITH SAGE AND HAZELNUTS IN BROWN BUTTER
From tinandthyme.uk
HAZEL AND BUTTERNUT SQUASH “STUFFING” - EDIBLE INDY
From edibleindy.ediblecommunities.com
WILD RICE 'STUFFING' WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS AND ...
From recipes-list.com
BUTTERNUT SQUASH AND WILD MUSHROOM STUFFING | HBH - HALF BAKED …
From halfbakedharvest.com
BRUSSELS SPROUTS WITH DELICATA SQUASH, CURRANTS, HAZELNUTS AND …
From paleokitchen.tv
STUFFED ACORN SQUASH WITH HAZELNUTS, QUINOA, AND KALE
From willcookforfriends.com
WILD RICE 'STUFFING' WITH BUTTERNUT SQUASH, TOASTED HAZELNUTS AND ...
From latimes.com
STUFFED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SEASHORE BLACK RYE AND QUINOA STUFFING WITH HAZELNUTS
From shopfoodocracy.com
RECIPE: SAVORY BUTTERNUT SQUASH PIE WITH HAZELNUTS
From foodguruusa.com
VEGETARIAN STUFFING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES RECIPES
From maluka.keystoneuniformcap.com
THREE SQUASH STUFFING WITH HAZELNUTS AND BOURBON
From diningandcooking.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