APPLE WALNUT STUFFING
Provided by Valerie Bertinelli
Categories side-dish
Time 1h25m
Yield 12 to 14 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Lightly butter a bundt pan.
- In a dry saute pan set over medium heat, toast the walnuts until light golden brown, about 5 minutes; cool and chop.
- Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium, add the celery, onion, apple and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes; remove from the heat.
- In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock, apple butter and egg in a separate bowl, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
- Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30 to 40 minutes. If the top starts to get too brown, cover with foil. Let rest for 10 minutes in the bundt pan, then unmold onto a serving platter.
- Combine the apples, apple cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes.
- Meanwhile, preheat the oven to 300 degrees F.
- Puree the apple mixture using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
- Transfer the Dutch oven to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Let cool completely.
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 WALNUT STUFFING
Use this to stuff turkey,pork chops,lamb,chicken, any thing you want! This completes a holiday meal!
Provided by Sharon123
Categories Apple
Time 1h
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
- Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
- Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
- Bake at 350* for 30 minutes.
- Yield: 6 servings (4 1/2 cups).
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
SAUSAGE, APPLE, AND WALNUT STUFFING
Steps:
- Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
- Preheat the oven to 350 degrees F.
- Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
- Remove from the oven and serve.
- MMMMM...stuffing!
ENDIVE WITH TART APPLE DRESSING AND BLUE CHEESE
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
Categories Bon Appétit Salad Endive Blue Cheese Pecan Dinner Appetizer Lemon Juice Apple Juice Vinegar Healthy Fall Side Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 15
Steps:
- Nut Salsa
- Preheat oven to 300°F. Toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 12-15 minutes. Let cool. Toss in a medium bowl with blue cheese, oil, honey, lemon juice, salt, and pepper.
- Dressing and Assembly
- Whisk apple juice, vinegar, lemon juice, oil, and 1/4 tsp. lemon zest in a small bowl; season dressing with salt.
- Toss endive in a large bowl with half of dressing; season with salt.
- Divide nut salsa among plates and arrange salad on top. Spoon remaining dressing onto endive and grate some lemon zest over top to finish.
APPLE-CHESTNUT STUFFING
This recipe makes a delicious stuffing for our Spice-Cured Turkey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of the chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; coarsely chop, and set aside.
- Remove crusts from bread, and set aside. Cut bread into 1-inch cubes. Place in a single layer on two baking sheets, and toast in the oven until dry, 5 to 7 minutes. Set aside to cool. Place reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
- Place prunes and apple cider in a small saucepan, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until all liquid has been absorbed, 20 to 25 minutes. Set aside.
- Melt the butter in a large skillet over medium heat, and add the chestnuts, red onion, half the celery, and half the apples. Cook until onion is translucent, about 7 minutes. Set aside to cool.
- In a large bowl, combine bread cubes and crumbs, prune mixture, chestnut mixture, remaining celery, apples, eggs, heavy cream, and sage. Stir to combine. The juices from the brine will season the stuffing; stir before serving.
- Stuffing can be baked in turkey until its temperature reaches 165 degrees. Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350 degrees for 30 minutes and then uncovered for an additional 10 minutes.
SWEET APPLE SALAD DRESSING
Make and share this Sweet Apple Salad Dressing recipe from Food.com.
Provided by veggiechick
Categories Salad Dressings
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Put the apple and onion in a food processor, or something that minces, for about 30 seconds or until finely diced.
- In a small bowl, mix rice vinegar, sesame oil and 3 tablespoons of the apple/onion mixture. Add a pinch of salt and pepper. Stir well, spoon over fresh salad ingredients.
APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING
Categories Salad Fruit Leafy Green Side No-Cook Quick & Easy Mayonnaise Vinegar Apple Cherry Walnut Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- For dressing:
- Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
- For salad:
- Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
APPLE NUT DRESSING
Make and share this Apple Nut Dressing recipe from Food.com.
Provided by Chef NanaCDC
Categories Apple
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crumble breads store in refrigerator at least over night (the older the bread the better the dressing).
- Chop onion and celery Sauté in 2 sticks butter. Peel and cube apples. Add to bread crumbs sage (some folks may prefer either more or less), salt, pecans, celery, onions and broth. Mix well.
- Pour into buttered 10 X 13 oven safe dish and bake at 375 degrees for 45 minutes or until golden brown.
- **If you prefer dressing dryer add less broth.
- ENJOY!
Nutrition Facts : Calories 599.5, Fat 38, SaturatedFat 12.7, Cholesterol 34.9, Sodium 1985.1, Carbohydrate 51.5, Fiber 4.6, Sugar 8.1, Protein 15.8
More about "apple nut dressing food"
APPLE WALNUT SALAD {BRIGHT & REFRESHING} – WELLPLATED.COM
From wellplated.com
4.9/5 (30)合計時間 28 分カテゴリ Saladカロリー 277 (1 人分)
- Preheat the oven to 350 degrees F. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.
- In a medium mixing bowl, whisk together the dressing ingredients: shallot, olive oil, red wine vinegar, maple syrup, cinnamon, and salt. Add the apple and toss to coat.
- In a large serving bowl, place the arugula. Thinly cut the endive crosswise into very thin rounds (you'll have 3 cups or so). Add them to the bowl.
SUNNY'S APPLE WALNUT STUFFING RECIPE - FOOD NETWORK
APPLE WALNUT SALAD WITH BALSAMIC ALMOND DRESSING
From fitmittenkitchen.com
APPLE CELERY WALNUT SALAD | A REINVENTED MOM
From areinventedmom.com
APPLE PECAN SALAD WITH BALSAMIC VINAIGRETTE
From crowdedkitchen.com
APPLE SALAD RECIPE (WITH GRAPES, WALNUTS, AND CREAMY ...
From thekitchn.com
APPLE WALNUT SALAD WITH HONEY MUSTARD DRESSING
From keytomylime.com
THE NUTRITION SOURCE - HARVARD T.H. CHAN SCHOOL OF PUBLIC HEALTH
From hsph.harvard.edu
APPLE CRANBERRY WALNUT STUFFING RECIPE - DELICIOUS LITTLE …
From deliciouslittlebites.com
APPLE STUFFING AND DRESSING RECIPES
From allrecipes.com
APPLE WALNUT SALAD WITH TAHINI MAPLE DRESSING
From plantyou.com
「MEAL NUT」をAPP STOREで
From apps.apple.com
10 BEST APPLE WALNUT SALAD DRESSING RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love