PEAR STUFFING FOR TURKEY
I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 10 servings (8 cups stuffing).
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , 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., Bake, uncovered, at 325° for 3 to 3-1/2 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-STUFFED PORK TENDERLOIN
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
APPLE STUFFING
Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES
Provided by Kelsey Nixon
Time 1h25m
Yield 12 servings
Number Of Ingredients 15
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, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, 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 stuffing and cooled sausage mixture. Add the cranberries and 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. Top with additional parsley and serve.
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.
PEAR-PECAN STUFFING
Steps:
- In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
- Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
- Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
- In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
- Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
- Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
APPLE PECAN STUFFING
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
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, PEAR AND CRANBERRY CRISP WITH TOFFEE PECANS AND CINNAMON ICE CREAM
Steps:
- For the crisp topping: In a large bowl, mix together the flour, granulated and brown sugars, oats, pecans and salt. Add the cubed cold butter and mix until crumbly.
- Chill until ready to use. Store leftover topping in the freezer.
- For the crisp filling: Peel the apples and pears, then dice into large pieces and put in a bowl. Toss in the orange and lemon zest and juice, granulated sugar, cornstarch, vanilla, cinnamon and ginger. Add the cranberry sauce and toss until thoroughly combined
- For the toffee pecans: Combine the pecans, granulated sugar, butter and salt in a medium saucepan and cook over medium heat until caramelized and golden, 5 to 10 minutes. Spread on a half-sheet pan and leave until cooled.
- For the cinnamon creme anglaise: Heat the cream, milk, granulated sugar, ground cinnamon and cinnamon sticks in a saucepan until it boils. Remove from the heat and allow the mixture to steep for about 20 minutes. Remove and discard the cinnamon sticks.
- Reheat the cream mixture. Whisk together the egg yolks. Then slowly whisk the cream mixture into the egg yolks by the ladleful. Return the mixture to the pot and heat over medium-high heat, whisking constantly, until the mixture coats the back of a spoon, 5 to 8 minutes.
- Strain the mixture and divide among six 2- to 4-ounce small ramekins.
- To assemble the crisp: Preheat the oven to 325 degrees F.
- Grease six 6-ounce brulee dishes with butter. Spoon the crisp filling into the dishes and divide the crisp topping evenly to top them. Bake until the tops are golden and the edges are bubbling, 30 to 40 minutes, depending on the depth of the dishes.
- Let cool until just warm, 20 to 30 minutes. Top with the toffee pecans and serve with the cinnamon creme anglaise.
APPLE AND ONION STUFFIN'
Provided by Rachael Ray : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
- Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
- For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
- For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.
HOLIDAY TURKEY WITH APPLE-PEAR STUFFING RECIPE
Provided by á-170456
Number Of Ingredients 18
Steps:
- Rinse the turkey inside and out and pat dry with paper towels. Season all over with salt and pepper. Place the turkey, breast-side up, on a rack in a large roasting pan. Refrigerate. Preheat oven to 350 degrees. In a large skillet, melt the butter over medium heat. Add the apples, onions, and celery and cook, stirring occasionally, for 8 minutes, or until softened. Transfer to a large bowl. Add the dried pears, raisins, dried cherries, bread, parsley, thyme, and sage to the apple mixture and season with salt and pepper. Pour the broth over and toss until evenly moistened. Spoon the stuffing loosely into the neck and body cavities. Place the remaining stuffing in a small buttered baking dish; refrigerate. Tuck the turkey skin at the neck end under, fold the wings under, and tie the legs together. Cover with a foil tent. Roast the turkey for 2 3/4 hours, basting every 30 minutes with the pan juices. Remove the foil and continue roasting for about 45 minutes longer, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180 degrees. Let the turkey stand loosely covered with foil for about 20 minutes before carving. Meanwhile, about 45 minutes before the turkey is done, put the reserved stuffing into the oven, and bake for 1 hour. Carve the turkey, spoon the stuffing into a bowl, and serve. This recipe yields 10 servings.
APPLE PEAR STUFFING
Yield 6 people
Number Of Ingredients 10
Steps:
- 1) Preheat oven to 350 degrees. 2) In a large skillet, melt the butter over medium heat. Add the apples, onions, celery and cook, stirring occasionally, for 8 minutes or until softened. Transfer to a large bowl. 3) Add the dried pears, bread, parsely, thyme and sage to the apple mixture and season with salt and pepper. Pour the brith over and toss until evenly moistened. 4) Bake in the oven for an hour (45 minutes before the turkey was done).
APPLE STUFFING
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
- Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
- In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
- Bake until golden on top and crisp around edges, 40 to 45 minutes.
Nutrition Facts : Calories 218 g, Fat 7 g, Protein 4 g
More about "apple pear stuffing food"
CRANBERRY APPLE & PEAR STUFFING - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
Estimated Reading Time 2 mins
- Mix in your dried cranberries, nuts, seasonings and salt/pepper. Give it a good stir and then let cook on high for 1 hour, stirring a few times. Best served same day, can keep warm in crock pot til ready to serve. Makes 8-1 cup servings ..(I think 1/2 cup serving as a side will be plenty) 1 cup serving is 6sp or 5pp, 1/2 cup serving is 3sp or 2pp..
BAKED APPLE PEAR STUFFING WITH SAUSAGE - KELSEY NIXON
From kelseynixon.com
Estimated Reading Time 3 mins
- In a large skillet set over medium-high heat, brown sausage, crumbling it as it cooks. Once brown add in the leeks, apple and pear, saute until fragrant and softened, about 5 minutes. Stir in sage, thyme, salt and pepper and continue cooking for another minute. Add in the chicken stock and scrape up any brown bits that have formed on the bottom of the pan. Remove from heat.
- Add bread cubes to a large mixing bowl and add the sauteed sausage and vegetable mixture. Toss to combine and then add in the eggs and cranberries. Toss all ingredients together until fully combined.
- Bake for 20 to 25 minutes until golden brown on top. Once cooked, remove from the oven and let cool 5 to 10 minutes.
SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES
From cookingchanneltv.com
APPLE RECIPES | JAMIE OLIVER
From jamieoliver.com
APPLE, PEAR, AND GOAT CHEESE STUFFED PORK TENDERLOIN - OLIVELLE
From olivelle.com
PORK CROWN ROAST WITH APPLE-PEAR STUFFING AND CRANBERRY SAUCE
From goodhousekeeping.com
EASY APPLE STUFFING RECIPE FOR THANKSGIVING | DIETHOOD
From diethood.com
BAKED APPLE PEAR STUFFING : RECIPES - COOKING CHANNEL …
From cookingchanneltv.com
PAPPA'S PEAR STUFFING | MIDWEST LIVING
From midwestliving.com
BEST APPLE STUFFING RECIPE - HOW TO MAKE APPLE STUFFING - DELISH
From delish.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