Apricot Almond Stuffing Food

PORK CHOPS WITH APRICOT-ALMOND STUFFING

Steps:

• Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
• Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
• Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.

APRICOT & HAZELNUT STUFFING

Steps:

• Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
• Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

HEALTHY STUFFING BALLS

Steps:

• Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
• Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.

APRICOT STUFFING RECIPE

Steps:

• Preheat your oven to 190°C / fan 170°C / 375°F / gas mark 5.
• Melt butter in a large pan over a medium-high heat.
• Add onions and garlic, cook until soft but not browned, this should take no more than 5 minutes.
• Add the apricots, pistachio nuts and lemon zest with a splash of water and allow to simmer until excess water has evaporated. Remove from the heat and set aside to cool.
• In a large bowl whisk the eggs and then stir in the cubes of bread making sure to coat evenly.
• Pour the cooled apricot mixture and sage into the eggy bread and stir. Season to taste.
• Spoon everything into a large greased baking dish.
• Cover with foil and transfer to the oven.
• Bake for 30 minutes. Remove the foil and cook for a further 20 minutes.
• Leave to cool slightly for 10 minutes before serving. Enjoy!

ALMOND APRICOT STUFFING

Steps:

• Empty stuffing packages into large bowl.
• Pour can of chicken broth over stuffing and mix well. The broth does not need to be heated.
• Chop onion into small pieces and slice celery into small crescents about 1/4 inch thick.
• Melt 5 Tablespoons of butter over medium heat in a saute pan. Add onions and celery.
• Saute until the onions are transparent. The celery will be done by then as well.
• Pour onions and celery into stuffing.
• Add Simply Fruit and almonds. Stir together.
• If dressing seems dry, you can add a little bit more chicken broth.
• Bake at 350°F for 30-45 minutes, or until heated through and slightly crispy on top.

APRICOT RICE STUFFING

Steps:

• In a large skillet, saute onion and celery in butter until tender. Stir in the rice, apricots, parsley and seasonings. Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

APRICOT ALMOND STUFFING

Steps:

• Preheat oven to 350 degrees.
• Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
• In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture.
• Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion).
• Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
• NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
• TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.