Apple And Pecan Stuffing Food

APPLE PECAN STUFFING

Steps:

• Melt butter in a large skillet. Add chopped apples and celery. Saute until celery and apples are tender, about 5 minutes. Add in pecans and let cook for another 1-2 minutes. Pour in your chicken broth and let come to a boil. Remove from heat and stir in Stuffing cubes. Serve.

APPLE AND PECAN STUFFING

Steps:

• Prepare stuffing mix according to package directions.
• Preheat oven to 325 degrees F (165 degrees C).
• Mix pecans and apples into the stuffing.
• Bake uncovered in the preheated oven 35 minutes, or until lightly browned.

APPLE PECAN STUFFING

Steps:

• Preheat oven to 350°F
• Place the onions in a small bowl and sprinkle the sugar over them. Let onions sit for about an hour.
• In a large skillet saute the carrots, celery, apples, and garlic until softened.
• Strain the sugared onions and add them to the saute along with the melted butter.
• Add mixture to the bread and toss in a large bowl.
• Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning, slowly tossing until the broth is all absorbed by the bread.
• Add salt and pepper to taste.
• Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
• Cover with foil and bake at 350°F for 45 minutes.
• Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.

APPLE PECAN STUFFING

Steps:

• Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
• Scoop stuffing into cavity of pork crown roast and cook accordingly with roast.

APPLE-PECAN HOLIDAY STUFFING

Steps:

• Melt Country Crock® Spread in 12-inch no-stick skillet over medium-high heat and cook onion and celery, stirring occasionally, until tender, about 5 minutes. Stir in apple and cook, stirring occasionally, until apple is tender, about 4 minutes. Stir in broth and apple cider. Bring to a boil over high heat. Remove from heat and stir in stuffing mix until moistened. Garnish with pecans and parsley.

CROCK POT STUFFING WITH APPLES

Steps:

• Lightly coat a 6- or 7-quart slow cooker with nonstick spray. Position oven racks in the upper and lower thirds of your oven and preheat your oven to 350 degrees F. Spread the bread cubes in a single layer on two large, rimmed baking sheets.
• Bake for 12 minutes, then stir the bread cubes and sprinkle the nuts over the top. Continue baking until the nuts are toasted and crisp and the bread cubes are dry, about 5 to 8 additional minutes. Watch the nuts very carefully towards the end so that they do not burn. Remove from the oven and place immediately in the prepared slow cooker.
• Meanwhile, heat the olive oil and butter in a large nonstick skillet over medium. Once the oil is hot and the butter is melted, add the onions, salt, and pepper. Cook until the onions begin to soften, about 5 minutes. Add the celery and continue cooking until the celery is soft and the onions are golden, about 5 to 8 additional minutes.
• Stir in the sage and thyme and let cook 1 additional minute. Add to the slow cooker with the bread cubes.
• Add the diced apple and cranberries to the slow cooker, then with a large spoon, very gently stir to evenly distribute. In a separate bowl, whisk the eggs and broth until well combined. Pour over the bread-cube mixture, then fold gently to combine. Let the mixture sit a few minutes, then fold again so that the bread is evenly moistened.
• Lay a clean kitchen towel or a double layer of paper towels over the top of the slow cooker so that you have overhang on all sides. This will help absorb moisture. Cover, letting the paper towel poke out the sides of the lid, and cook on low for 3 to 4 hours, until lightly crisp around the edges and set in the center. If desired, sprinkle with fresh parsley. Serve warm.

APPLE CRANBERRY PECAN STUFFING

Steps:

• Bring juice and margarine to boil in medium saucepan on high heat.
• Stir in apples, cranberries and stuffing mix; cover.
• Remove from heat. Let stand 5 minutes. Stir in pecans.

CORNBREAD, SAUSAGE, APPLE, & PECAN STUFFING

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Melt half the butter in a large skillet.
• Add onions and cook over medium-low to medium heat until tender and lightly browned, about 25 minutes.
• Remove onion and butter from pan and put in a very large bowl to be mixed later.
• In same skillet, melt rest of the butter, add apple, and cook quickly over high heat until lightly browned, but not mushy.
• Remove apples and butter from pan and put in the bowl with the onions.
• With the pan back on the burner, add sausage, crumbling as you cook it over medium heat, and cook until lightly browned.
• When done, remove with a slotted spoon and add it to the mixing bowl.
• Reserve drippings for basting later.
• Add remaining ingredients to the mixing bowl and combine gently.
• If you're going to stuff a turkey, cool completely in the refrigerator first.
• To cook it as a separate dressing, spoon the mixture into a large casserole (13 x 9 or slightly larger), cover with aluminum foil and bake for 30- 45 minutes at 325, basting occasionally with cooking juices from the turkey or with reserved sausage fat, if needed.
• Uncover the pan for the last 10 minutes of cooking to brown.
• Serve hot or warm.
• Note: You may need to use additional broth (approximately one 14 ounce can) as necessary to adjust the moistness of the stuffing to your taste, or if there are insufficient drippings from your poultry.
• Note: To make these as individual stuffing muffins, add one egg to the mix before baking to help the muffins keep their shape.

APPLE PECAN CORNBREAD DRESSING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish.
• Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender.
• In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish.
• Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

APPLE, CRANBERRY, PECAN STUFFING

Steps:

• The night before, cut the bread into one inch cubes and set it aside in large bowl to dry out. You want the texture of day old bread, dry but not hard as a rock. Another option would be to cube the bread and bake it for 10 minutes at 350°F just before you're ready to make the stuffing.
• Preheat the oven to 425°F.
• Add extra virgin olive oil, onions, garlic, salt and black pepper to a large pot and sauté for 10 minutes over medium heat.
• Add fresh rosemary, fresh sage, dried cranberries, chopped pecans, fresh parsley and vegetable stock to the pot. Stir, cover and let simmer over medium high heat for 10-15 minutes. Taste the stock and adjust seasoning if needed at this stage.
• Grab the bowl of bread, add in the apples and stock mixture. Gently mix until everything is fully combined. The bread should be nice and moist but not soggy.
• Pour the stuffing into a baking dish the cove the baking dish with foil and pop it into the oven for 40 minutes. After 40 minutes remove the foil and bake for another 5 minutes or until the top is golden brown and crisp.
• Serve warm and enjoy!

PECAN SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.

APPLE, CRANBERRY & PECAN STUFFING

Steps:

• Bring juice and butter to boil in medium saucepan on high heat.
• Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
• Let stand 5 min. Stir in nuts.

CRANBERRY PECAN STUFFING

Steps:

• In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

APPLE, CRANBERRY, AND PECAN STUFFING

Steps:

• Preheat oven to 400°F.
• Arrange bread cubes on a rimmed baking sheet. Bake at 400°F for 20 minutes, stirring after 10 minutes. Place bread in a large bowl.
• Reduce oven temperature to 350°F.
• Heat oil in a large skillet over medium-high. Add onion, celery, and carrot to pan; sauté 6 minutes. Add apple; cook 4 minutes. Stir in pecans, cranberries, parsley, salt, and pepper. Add apple mixture to bread; toss.
• Combine stock, butter, and eggs in a bowl. Drizzle over bread mixture; toss. Let stand 15 minutes. Spoon into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.

PORK CROWN ROAST WITH APPLE-PECAN STUFFING

Steps:

• Heat oven to 350ºF.
• Season meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.
• Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
• Remove 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
• Cut meat into 1-rib portions. Serve with stuffing and apple gravy.