Walnut Stuffing Balls Recipes

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WALNUT STUFFING



Walnut Stuffing image

Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
2 garlic cloves, chopped
1/4 cup butter
4 cups soft bread crumbs
1-1/2 cups coarsely chopped walnuts, toasted
1/2 cup grated Parmesan cheese
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs or 1/2 cup egg substitute
1/2 cup chicken broth

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.

Nutrition Facts :

WALNUT BALLS



Walnut Balls image

This is an old, old recipe that has been in the family for years. The origin is unknown. Recipe uses very little sugar in it and is rolled in superfine sugar to sweeten.

Provided by Anonymous

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 12

Number Of Ingredients 7

½ cup butter, softened
1 ⅛ cups all-purpose flour
1 cup chopped walnuts
⅛ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons white sugar
½ cup super fine sugar

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
  • Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.

Nutrition Facts : Calories 215.6 calories, Carbohydrate 20.7 g, Cholesterol 20.3 mg, Fat 14.1 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 79.2 mg, Sugar 10.8 g

MATZO, WALNUT AND MUSHROOM STUFFING



Matzo, Walnut and Mushroom Stuffing image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Fruit

Time 28m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup walnuts, coarsely chopped
1/4 cup unsalted margarine
8 lightly salted matzos, broken into bite-size pieces (6 cups)
2 onions, diced
1 cup carrot, diced
1 cup celery, thinly sliced
4 garlic cloves, minced
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon fresh ground pepper
1 (10 ounce) package mushrooms, wiped clean and coarsely chopped
1/3 cup fresh parsley, chopped
3 large eggs, well beaten

Steps:

  • In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl.
  • Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.
  • Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #.

Nutrition Facts : Calories 315, Fat 17.7, SaturatedFat 2.6, Cholesterol 79.3, Sodium 341.9, Carbohydrate 32.1, Fiber 3.4, Sugar 3.3, Protein 9.2

MUSHROOM AND WALNUT STUFFING



Mushroom and Walnut Stuffing image

Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for baking dish
2 large yellow onions, diced small
3 celery stalks, diced medium (about 2 cups)
Coarse salt and ground pepper
10 ounces cremini or button mushrooms, diced small
2 tablespoons fresh sage leaves, finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup toasted walnuts, roughly chopped
1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
2 large eggs, lightly beaten

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
  • Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g

GRANDMA DOT'S STUFFING BALLS



Grandma Dot's Stuffing Balls image

This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.

Provided by carabakescupcakes

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 56m

Yield 24

Number Of Ingredients 11

cooking spray
¾ cup butter
½ cup diced onion
½ cup diced celery
1 ½ teaspoons salt
1 teaspoon poultry seasoning
½ teaspoon ground black pepper
2 eggs
½ cup chicken broth
10 cups cubed whole wheat bread
½ cup chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
  • Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
  • Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
  • Shape mixture into 2-inch balls and arrange on prepared baking sheet.
  • Bake until golden and crisp, about 20 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g

STUFFING BALLS



Stuffing Balls image

This delicious side dish always remind me of special holiday dinners except these are so much faster to fix.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup chopped celery
1/4 cup chopped onion
1/3 cup butter, cubed
5 cups soft bread cubes
1 cup chopped walnuts
1/2 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
1/4 cup chicken broth
1 large egg, well beaten

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add celery and onion; cook and stir until tender, 3-5 minutes. Remove from the heat. Stir in remaining ingredients. Shape into eight balls. , Place on a greased baking sheet. Bake until a thermometer reads 160°, about 20 minutes.

Nutrition Facts : Calories 235 calories, Fat 18g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 536mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

WALNUT-HERB STUFFING



Walnut-Herb Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 15

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup golden raisins
1 cup roughly chopped toasted walnuts
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 381 g, Fat 17 g, Fiber 4 g, Protein 11 g, SaturatedFat 5 g

BASIC STUFFING BALLS WITH VARIATIONS



Basic Stuffing Balls With Variations image

These stuffing balls are a good side dish with poultry and pork dishes. For an appetizer, make the stuffing balls smaller, reduce the baking time accordingly, and serve them with homemade or purchased cranberry relish for dipping. If baking the stuffing balls with a meat dish, place stuffing balls in the oven for the final 30 minutes of cooking. You can use other breads too. I usually use good quality homebaked-style plain white bread and stuffing bread when it is available. You can use up odds and ends of white bread, brown bread, rye bread, hot dog buns, and rolls for this recipe too. Adjust the seasonings to suit your tastes. Add one cup chopped apples, raisins, or cranberries for a fruit stuffing, or add one cup of chopped walnuts or pecans. The variations are endless. You may need to add a little more chicken broth, just enough to hold the stuffing balls together. Use canned broth or dissolve a couple teaspoons soup base mix in warm water. Garnish chicken or pork dishes with the stuffing balls and grilled bacon rolls. To make the bacon rolls: Cut bacon strips in half; roll them up and secure with a toothpick; and grill or fry until well done; Drain on paper towels.

Provided by foodtvfan

Categories     < 60 Mins

Time 40m

Yield 8 stuffing balls, 8 serving(s)

Number Of Ingredients 10

1/3 cup butter
1/4 cup onion, finely chopped
1/2 cup celery, finely chopped
5 cups soft white bread cubes, 1/2-inch
1/2 cup fresh parsley, chopped
1/4 teaspoon pepper
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 egg, well beaten
1/4 cup chicken broth

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
  • Heat butter or margarine in a large skillet.
  • Add onion and celery and sauté gently until soft.
  • Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
  • Shape mixture into 8 balls. Dampen hands with cold water if necessary.
  • Place stuffing balls on prepared baking sheet.
  • Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

GRAPEFRUIT AND WALNUT STUFFING BALLS WIH CITRUS-MINT SAUCE



Grapefruit and Walnut Stuffing Balls wih Citrus-Mint Sauce image

Number Of Ingredients 15

3 cups cornbread stuffing mix
1 cup grapefruit segments
1/2 cup chopped walnuts
1/4 cup chopped fresh mint
1/4 cup brown sugar
1/2 cup melted butter or margarine
3/4 cup grapefruit juice
SAUCE
2 grapefruit sectioned and chopped into bite-size pieces, juice reserved
1/2 cup apple cider
1 1/2 tablespoons honey
1 tablespoon cornstarch
1/2 teaspoon crushed dried mint
2 1/2 tablespoons chopped fresh mint for garnish
2 1/2 tablespoons grapefruit zest for garnish

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.

Nutrition Facts : Nutritional Facts Serves

APRICOT & HAZELNUT STUFFING



Apricot & hazelnut stuffing image

Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey

Provided by Good Food team

Categories     Dinner, Side dish

Time 45m

Yield Makes about 16 balls

Number Of Ingredients 9

2 large onions, chopped
50g butter
50g hazelnut, roughly chopped
140g ready-to-eat dried apricots, chopped
175g fresh white breadcrumbs
20g pack parsley, chopped
finely grated zest of 1 lemon
1 egg, beaten
olive oil, for drizzling

Steps:

  • Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
  • Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium

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