WHOLE WHEAT BREAD, APPLE AND CRANBERRY DRESSING
Having grown up with Pepperidge Farm stuffing, I will always have a weakness for bread stuffing seasoned with sage and thyme, with plenty of chopped onion and celery. I prefer to use 100 percent whole wheat bread, one that isn't at all sweet. A mixed grains bread would also work. The apple and cranberries contribute sweetness, tartness and texture to the classic dressing. I bake this in a gratin dish; you can double the recipe if you want to use it for a stuffing as well, and put half inside the bird. But, moistened with a well seasoned vegetable stock, the dressing makes a great vegetarian side dish. Just be sure to use plenty of stock to moisten, as the problem with most stuffings that are baked outside the bird is that they are dry. Tender apples like McIntosh, Gala, Macoun and Cortland work well in this dish.
Provided by Martha Rose Shulman
Categories dinner, side dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Oil or butter a 2-quart baking dish. Place cubed bread in a large bowl.
- Heat 2 tablespoons of olive oil over medium heat in a large, heavy skillet. Add onion and celery and cook, stirring, until onion is tender, 5 to 8 minutes. Season with salt and pepper and scrape into bowl with the bread. Add remaining olive oil to bowl and all of the other ingredients except egg and stock. Season generously with salt and pepper and toss well.
- Beat egg in a small bowl and whisk in 1/2 cup of stock. Scrape into bread mixture and mix together well. Turn into prepared baking dish. Douse mixture with remaining stock (hold back about 1/4 cup if you are going to reheat). Dot top with butter.
- Cover baking dish with foil and bake for 45 minutes. Uncover and bake another 15 minutes, until top is nicely browned. Serve hot.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 11 grams, TransFat 0 grams
WHOLE-WHEAT-BREAD-AND-APPLE STUFFING
Chopped apple adds a subtle sweetness to this nuttier, more nutritious take on classic stuffing/dressing. The best part? You don't even have to peel the fruit! The pops of red peeking through make for a more festive dish.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 1h40m
Yield Serves 8 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
- Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
- Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.
HERB AND APPLE STUFFING
Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
Provided by Ina Garten
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
APPLE BREAD STUFFING
Versatile, simple and filled with savory fall flavors, this delicious side dish pairs well with chicken, beef and a variety of entrees. Juicy apples and plump raisins keep it moist and mouthwatering! — Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small nonstick skillet coated with cooking spray, cook onion in butter until tender. In a small bowl, combine the bread crumbs, apple, raisins, salt, sugar, sage and onion mixture. Drizzle with apple juice; toss to coat., Transfer to a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until apple is tender and top is lightly browned.
Nutrition Facts : Calories 158 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 314mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
APPLE SHALLOT STUFFING
Categories Fruit Onion Side Bake Sauté Thanksgiving Stuffing/Dressing Apple Walnut Fall Shallot Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
- Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.
- While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.
- Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
- Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
WHOLE WHEAT SAUSAGE AND APPLE STUFFING1
Cranberries and apples add sweetness to this rosemary seasoned stuffing made with Italian-style sausage and leeks.
Provided by Allrecipes Member
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes in a single layer over two baking sheets. Bake until slightly dry, about 15 minutes.
- In a large skillet over medium heat, cook sausage, crumbling coarsely, for about 10 minutes or until evenly brown. Drain off grease, and transfer sausage to a large bowl.
- Melt butter in the skillet; add leeks, apples, celery, and poultry seasoning. Cook, stirring frequently, for about 10 minutes. Stir in the rosemary and dried cranberries.
- Mix leek mixture and bread cubes with sausage in bowl. Stir in chicken broth. Spoon stuffing into turkey, packing loosely.
- Bake remaining stuffing in a buttered baking dish, covered, at 350 degrees F (175 degrees C) for about 45 minutes. Uncover, and bake another 15 minutes to brown top.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 49.4 g, Cholesterol 31.8 mg, Fat 8.5 g, Fiber 3.6 g, Protein 13.6 g, SaturatedFat 3.5 g, Sodium 762.6 mg, Sugar 13.9 g
HEARTY WHOLE WHEAT STUFFING
Make and share this Hearty Whole Wheat Stuffing recipe from Food.com.
Provided by VeggieCook98
Categories Grains
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
- Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
- Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
- Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
- Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
- Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
- Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
- Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
- Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
- Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
- Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
- Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
- Cover with foil and keep stuffing warm until it is ready to serve.
WHOLESOME APPLE-HAZELNUT STUFFING
"Try this whole grain, fruit and nut stuffing for a delicious new slant on holiday stuffing. Herbs balance the sweetness of the apples and give this dish a wonderful flavor. -Donna Noel of Gray, Maine
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 cups.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, saute celery and onion in oil for 4 minutes. Add the carrot, parsley and rosemary; saute 2-4 minutes longer or until vegetables are tender. Add garlic; cook 1 minute longer., In a large bowl, combine the vegetable mixture, bread cubes, apples and hazelnuts. In a small bowl, combine the egg, cider, pepper and salt. Add to stuffing mixture and mix well., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 159 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 195mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
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