Winter Fruit And Nut Stuffing Recipes

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MULTIGRAIN STUFFING WITH NUTS AND DRIED FRUIT



Multigrain Stuffing With Nuts and Dried Fruit image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

9 tablespoons unsalted butter, plus more for the baking dish
2 medium onions, diced
2 medium firm cooking apples (such as Cortland), chopped
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
1/2 cup slivered almonds
1/2 cup walnuts, chopped
1/4 cup sunflower seeds
1/4 cup dried blueberries
1/4 cup dried cranberries
4 cups low-sodium vegetable broth
2 large eggs
1/4 cup chopped fresh parsley
16 cups stale multigrain bread cubes

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
  • Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
  • Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

WINTER FRUIT AND NUT STUFFING



Winter Fruit and Nut Stuffing image

Categories     Fruit     Nut     Side     Bake     Thanksgiving     Stuffing/Dressing     Prune     Pear     Apricot     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

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
4 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups Sauternes or 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 1/2-inch cubes crustless firm white bread (about 1 1/2 pounds)
1 cup pecans, toasted, chopped

Steps:

  • 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; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté 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.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

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.

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.

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 :

APPLE NUT STUFFING



Apple Nut Stuffing image

A fruity stuffing that can be used to stuff turkey, chicken, or pork with fabulous results.

Provided by dakota kelly

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h45m

Yield 8

Number Of Ingredients 11

¼ cup butter
1 cup chopped onion
1 cup chopped celery
6 cups toasted bread cubes
3 cups diced peeled apples
½ cup coarsely chopped walnuts
¼ cup raisins
½ cup apple cider
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Saute onion and celery until tender, but not browned; transfer to a large bowl. Add bread cubes, chopped apples, walnuts, raisins, and apple cider. Season with sage, salt and pepper. Mix well, and place into a baking dish.
  • Cover, and bake in preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 28.7 g, Cholesterol 15.3 mg, Fat 10.9 g, Fiber 2.9 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 526.2 mg, Sugar 11.9 g

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.

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Top Asked Questions

How do you convert this Thanksgiving stuffing recipe to vegan?
This Thanksgiving stuffing recipe can easily be converted for vegan folks by using veggie stock, or for those following a gluten-free diet by using an appropriate loaf of bread.
How do you make stuffing with Brioche?
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.
How to make turkey stuffing for Thanksgiving dinner?
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.
What is the best bread for stuffing?
Gluten-free folks are in luck, because for stuffing, heavier breads work better than lighter varieties since they hold their own against an onslaught of soaking and stirring. So if you’ve got a loaf of adobe-like tapioca bread that’s been collecting dust in your cupboard, this is the perfect use for it!

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