Winter Fruit And Nut Stuffing Recipes

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FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 12 cups

Number Of Ingredients 23

12 whole pitted prunes, halved
12 dried apricots, halved
1 cup dark raisins
1/2 cup dried currants
1/4 cup bourbon
4 tablespoons unsalted butter
2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
2 large onions, cut into 1/4-inch pieces
2 ribs celery, cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 cup walnut pieces
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole cashews, unsalted
4 slices (1-inch) day-old brioche, cut into 1-inch cubes
1 cup low-sodium canned chicken broth
2 cups fresh cranberries
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon finely chopped fresh parsley
3 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

  • Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
  • Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
  • Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

HOLIDAY FRUIT STUFFED ROASTED CHICKEN



Holiday Fruit Stuffed Roasted Chicken image

This is a delicious and unique roasted chicken dish that is sure to impress any holiday gathering. It contains nuts, but they can be omitted.

Provided by Care2Adopt

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 6

Number Of Ingredients 22

¼ cup coarsely chopped walnuts
1 (5 pound) whole chicken
salt and pepper, to taste
2 tablespoons Italian-style salad dressing
2 tablespoons butter, melted
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
½ teaspoon dried basil, or to taste
½ teaspoon dried thyme, or to taste
2 tablespoons butter
1 apple, cored and chopped
1 pear, cored and chopped
½ cup pineapple chunks, drained
½ cup cubed French bread
5 pitted prunes, chopped
1 cup seedless grapes, halved
2 tablespoons Italian-style salad dressing
2 tablespoons orange juice
1 tablespoon apple cider
1 teaspoon grated orange zest
1 tablespoon honey
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 275 degrees F (135 degrees C). Spread the walnuts out onto a baking sheet and toast them for about 45 minutes, until the nuts start to brown and become fragrant. Watch the walnuts carefully, because they burn quickly. Set the walnuts aside.
  • While the walnuts are roasting, rinse the chicken well with cold water, then pat dry inside and out with paper towels. Place the chicken into a small roasting pan, and sprinkle inside and outside with salt and pepper.
  • Combine 2 tablespoons Italian dressing, 2 tablespoons of melted butter, 1 teaspoon orange peel, the lemon peel, thyme, and basil in a small bowl. Brush the chicken inside and out with the mixture.
  • To make the stuffing, heat 2 tablespoons of butter in a skillet over medium heat. Add the apple, pear, and pineapple chunks; cook and stir about 5 minutes, until the apple and pear are tender. Mix the cooked fruit mixture with the roasted walnuts, bread, prunes, grapes, 2 tablespoons Italian dressing, orange juice, apple cider, 1 teaspoon of orange zest, honey, and cinnamon in a large bowl and stir to combine.
  • Increase oven temperature to 325 degrees F (165 degrees C). Spoon the stuffing into the chicken cavity, including the area under the neck skin. Secure the skin over the neck cavity with toothpicks, and fold the wings underneath the chicken. Tie the drumsticks together.
  • Roast the chicken in the preheated oven for 1 hour, and untie the drumsticks. Return the chicken to the oven and continue roasting until no longer pink at the bone and the juices run clear, about 45 minutes to 1 hour additional roasting time. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Nutrition Facts : Calories 719.5 calories, Carbohydrate 30.2 g, Cholesterol 182.2 mg, Fat 42.7 g, Fiber 3.1 g, Protein 53.7 g, SaturatedFat 13.7 g, Sodium 431.1 mg, Sugar 19.9 g

TURKEY WITH FESTIVE FRUIT STUFFING



Turkey with Festive Fruit Stuffing image

Apples, cranberries and raisins make every bite of this stuffing moist and fruity. A dear friend shared the recipe with me years ago.

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 14 servings (10 cups stuffing).

Number Of Ingredients 13

3 celery ribs, chopped
2 medium onions, chopped
3/4 cup butter, divided
5 cups unseasoned stuffing cubes
1-1/2 cups chopped peeled tart apples (about 2 medium)
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup egg substitute
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 cups chicken broth
1 turkey (14 to 16 pounds)

Steps:

  • In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts :

TURKEY WITH FRUIT AND NUT STUFFING



Turkey with Fruit and Nut Stuffing image

Between Martha's beloved method for roasting turkey with wine- and butter-soaked cheesecloth, to the sweet and nutty stuffing, this Thanksgiving recipe does not skimp on flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

One (12 to 14-pound) fresh whole turkey, giblets and neck reserved
2 cups unsalted butter (4 sticks), melted, plus 4 tablespoons unsalted butter softened
1 bottle dry white wine
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
2 ribs celery, coarsely chopped
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
Fruit and Nut Stuffing
2 cups Giblet Stock
3 tablespoons all-purpose flour

Steps:

  • Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
  • Preheat oven to 450 degrees with rack in lower third. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square. Immerse cheesecloth in butter and wine; let soak.
  • Add vegetables to a large, heavy roasting pan. Place a roasting rack over vegetables. Position turkey, breast-side up, on rack. If turkey comes with a pop-up timer, remove it; an instant-read thermometer is a more accurate indication of doneness. Fold wing tips under turkey. Season cavity with salt and pepper. Fill cavities loosely with as much stuffing as they will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375 degrees.) Truss turkey with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with softened butter and season with salt and pepper.
  • Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over breast and about halfway down sides of turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees.and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if vegetables begin to darken, add a little chicken stock or water.
  • After these 2 1/2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so breast is facing back of oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 30 to 60 more minutes, basting after 30 minutes.
  • After these three hours of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy. Strain pan juices into a fat separator, discarding vegetables. Let stand until fat rises to the surface, about 10 minutes, then skim it off. In a small jar, shake to combine, giblet stock and flour. Place roasting pan over medium-high heat. Add giblet stock mixture. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring back to a boil, and cook until liquid has thickened slightly. Add defatted pan juices and cook over medium-high heat until thickened to desired consistency. You will have about 2 cups of gravy. Season with salt and pepper. Strain into a gravy boat. Serve with turkey.

FRUIT & NUT ANDOUILLE STUFFING



Fruit & Nut Andouille Stuffing image

This special stuffing recipe has been a Thanksgiving tradition with our family for many years. It reminds us of home, family, and all the things that make the holiday season so special. -Kathleen Specht, Clinton, Montana

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 7

1/4 cup butter, cubed
1 pound fully cooked andouille sausage links or flavor of your choice, finely chopped
1 package (7 ounces) mixed dried fruit, chopped
1 cup chopped walnuts
1/4 teaspoon pepper
1 package (14 ounces) seasoned stuffing cubes
3-1/2 to 4 cups water

Steps:

  • Preheat oven to 325°. In a Dutch oven, heat butter over medium heat. Add sausage, dried fruit, walnuts and pepper; cook and stir 6-8 minutes or until sausage is lightly browned. Add stuffing cubes; toss to combine. Stir in enough water to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake 25-30 minutes or until heated through.

Nutrition Facts :

FRUITY CHRISTMAS STUFFING



Fruity Christmas stuffing image

Ditch shop-bought and make your own stuffing. This meat-free version is packed with cranberries, clementines, apple, almonds and figs, so it's a real treat for vegetarians

Provided by Good Food team

Categories     Side dish

Time 1h10m

Number Of Ingredients 12

100g dried cranberries
½ tbsp olive oil
1 onion , thinly sliced
50g blanched almond
2 clementines , peel on, quartered
100g dried fig , roughly chopped
1 eating apple , grated
¼ tsp cinnamon
½ tsp allspice
350g fresh breadcrumb
1 tbsp chopped rosemary
large knob of butter

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the cranberries into a bowl and cover with boiling water. Meanwhile, heat the oil in a frying pan and soften the onion. Tip into a large bowl and leave to cool. Add the almonds to the same pan and toast until golden brown. Leave to cool, then roughly chop. With their peel on, whizz the clementine quarters in a food processor until puréed. Drain the cranberries.
  • Add the nuts, clementine purée, cranberries and the remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together, then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden.

Nutrition Facts : Calories 295 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

FRUIT-AND-NUT CORNBREAD STUFFING



Fruit-and-Nut Cornbread Stuffing image

To make this stuffing gluten-free, use our cornbread recipe at foodnetwork.com/gfcornbread.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the baking dish
1 onion, chopped
2 stalks celery, chopped
1 Gala or Golden Delicious apple, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup chopped fresh parsley
3 tablespoons finely chopped fresh sage
14 cups cubed cornbread (about 1 1/4 pounds)
1 cup pecans, toasted and chopped
1 cup mixed dried fruit (such as golden raisins, apricots and/or cranberries), chopped if large
4 to 5 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
  • Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
  • Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.

Provided by Jo Coburn

Categories     Fruit

Time 1h30m

Yield 12-20 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1 cup finely diced onion
1 cup finely diced celery
1/2 cup dried cranberries
1 cup toasted chopped pecans
16 ounces unseasoned bread, cubes
1 cup white raisins
1 teaspoon sage leaves or 1/2 teaspoon ground sage
1 teaspoon thyme leaves or 1/2 teaspoon ground thyme
2 teaspoons marjoram, leaves or 1 teaspoon ground marjoram
1 1/2 cups chicken broth
salt
pepper

Steps:

  • Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
  • If you need to toast your pecans you can do so over medium-low heat in a skillet.
  • Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
  • (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
  • You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
  • Cooking times will vary with size and shape of pan.
  • Add broth to maintain preferred moisture level of stuffing.

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Kelsey Nixon

Time 1h20m

Yield 12 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish
4 celery stalks, finely chopped (about 2 cups)
2 Golden Delicious apples, cored and chopped into 1/4-inch cubes
2 medium onions, finely chopped (about 3 cups)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken or vegetable broth
One 12-ounce bag cubed country-style stuffing
1 cup chopped dried apricots
1 cup dried cherries
1 cup pecans, toasted and chopped
4 large eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
  • In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
  • Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

WINTER FRUIT AND NUT CAKE



Winter Fruit and Nut Cake image

Applesauce, dates and cranberries add sweetness while pecans give crunch in a dessert that starts with a convenient cake mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 15

Number Of Ingredients 13

1/2 cup chopped dates
1/2 cup sweetened dried cranberries
1/2 cup chopped pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 teaspoon pumpkin pie spice
2 tablespoons water
1/3 cup vegetable oil
3 eggs
1 cup chunky applesauce
1/3 cup butter or margarine, melted
3/4 cup packed brown sugar
3/4 cup chopped pecans
3 tablespoons milk

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In medium bowl, toss dates, cranberries and 1/2 cup pecans with 1/4 cup cake mix. In large bowl, beat remaining cake mix, pumpkin pie spice, water, oil, eggs and applesauce with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in date mixture. Spread in pan.
  • Bake 34 to 39 minutes (37 to 43 minutes for dark or nonstick) or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix butter, brown sugar, 3/4 cup pecans and the milk. Spread over top of warm cake.
  • Set oven control to broil. Broil cake with top 4 inches from heat about 1 minute or until bubbly. (Watch carefully to prevent burning.) Cool completely, about 1 1/2 hours. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 46 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 32 g, TransFat 0 g

FRUIT AND NUT STUFFING



Fruit And Nut Stuffing image

Provided by Nancy Harmon Jenkins

Categories     side dish

Time 1h45m

Yield Enough for a 10-pound turkey

Number Of Ingredients 15

2 cups fresh chestnuts
1 cup dried apricots
1 1/4 cup plump raisins (3/4 cup sultanas and 1/2 cup regular variety)
1 cup minced yellow onions
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
1 cup chopped, unpeeled apples (Granny Smith, Wolf River or any tart cooking apples)
1 cup chopped celery
2 cups croutons made of stale or toasted whole-wheat bread
Rind of one orange, minced
1 cup minced parsley
1 tablespoon minced fresh thyme, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
1 cup defatted stock made from turkey giblets
Salt to taste

Steps:

  • Preheat the oven to 300 degrees. Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened. Then peel the chestnuts, being careful to remove the fuzzy inner membrane. If they are difficult to peel, return them to the oven for 5 to 10 minutes. When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften. Drain immediately.
  • Place the apricots and raisins in separate bowls and cover them with boiling water. Set aside for at least 20 minutes.
  • Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes. Place the onions and garlic in a mixing bowl.
  • Add another tablespoon of olive oil to the pan along with the chopped apples. Turn the heat up to medium and stir continuously. When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
  • Chop the chestnuts coarsely and add them to the bowl. Drain the apricots and cut them into bite-sized pieces. Then drain the raisins and put them and the apricots in the bowl. Add the celery, croutons, orange rind, parsley, thyme and pepper. Pour in half of the turkey stock, mix, then stir in the remaining stock. Taste and season with salt and more pepper or thyme if desired. Set aside until you are ready to stuff the turkey.

WINTER FRUIT AND NUT STUFFING



Winter Fruit and Nut Stuffing image

Make and share this Winter Fruit and Nut Stuffing recipe from Food.com.

Provided by LibraChick93093

Categories     Fruit

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 14

12 tablespoons butter
2 large pears, peeled, cored, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 teaspoon ground cinnamon
4 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups Sauternes wine or 1 1/2 cups other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
14 cups French bread cubes (1/2 inch)
1 cup pecans, toasted, chopped

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saute until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.).
  • Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
  • Preheat oven to 350 degrees F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

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WINTER FRUIT AND NUT STUFFING RECIPE - FRIENDSEAT
Directions Step 1 Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; …
From friendseat.com


WINTER FIG RECIPES - IHAVENET: ARTICLES, ANALYSIS, REVIEWS
3/4 cup unsalted mixed nuts, such as hazelnuts, walnuts and almonds, chopped. Two 12-ounce loaves French or Italian bread, cut into 1/2-inch cubes. 2 large eggs, beaten. 3 1/2 cups …
From ihavenet.com


FRUIT STUFFING RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Steps: Preheat oven to 350°F. Toast bread on 2 large baking sheets, turning pieces twice, until dry, 18 minutes. Melt butter in a large skillet over medium heat. Add apples, celery and onion, …
From stevehacks.com


FRUIT AND NUT STUFFING RECIPE | KELSEY NIXON | COOKING CHANNEL
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until …
From cookingchanneltv.com


WINTER FRUIT AND NUT STUFFING - MEALPLANNERPRO.COM
12 tablespoons (1 1/2 sticks) butter; 2 large Anjou pears, peeled, cored, cut into 1/2-inch cubes; 1 tablespoon sugar; 3/4 teaspoon ground cinnamon
From mealplannerpro.com


STUFFING SHOULD BE THE CENTERPIECE OF YOUR THANKSGIVING MEAL
3 hours ago Egg is traditionally used in stuffing to bind the ingredients and add moisture to the overall casserole, but it’s easy to replace or omit. A slurry of flaxseeds and water can replace …
From edition.cnn.com


TAKE OUR FOOD SAFETY QUIZ TO KEEP YOUR HOLIDAY FOODS FRESH AND …
2022-11-14 If the stuffing is baked inside the whole bird, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. Refrigerate cooked poultry and stuffing …
From washingtonpost.com


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