BULGUR, APRICOT, AND PINE NUT DRESSING
Sweet and sour dried apricots and creamy feta brighten this dressing, for a lively contrast with the more soothing Thanksgiving dishes usually on the table.
Time 50m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.
APRICOT-STUFFED PORK TENDERLOIN
"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut 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 wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.
APRICOT AND PINENUT CHICKEN STUFFING
This would have to be the best ever chicken stuffing I have ever tried. Absolutely first class. Found on Ruth P
Provided by Kiwi Kathy
Categories < 4 Hours
Time 2h40m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized bowl combine breadcrumbs, apricots, pinenuts, prunes and lemon zest.
- In a small fry pan melt butter and saute onion over a medium heat until soft and transparent but not brown. Stir in rosemary.
- Add onion to the breadcrumb mixture and combine. Add egg and season to taste with salt and pepper.
- Stuff the chicken and bake as per chicken size. This quantity was ample for a size 26 Tegel chicken.
Nutrition Facts : Calories 227.3, Fat 8.2, SaturatedFat 2.7, Cholesterol 31.3, Sodium 533.9, Carbohydrate 34.1, Fiber 3.1, Sugar 11.1, Protein 5.9
APRICOT AND PINE NUT STUFFING
Stuffing for use with, for example, loin of pork
Provided by strangeinplaces
Time 30m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- Melt the butter in a frying pan over a low heat. Add the shallots and garlic, season and fry over a low heat for 5 minutes until soft but not coloured.
- Tip into a bowl and set aside to cool, before adding the sage, apricots, pine nuts, parsley and breadcrumbs.
- Mix and season to taste.
FRUIT AND NUT STUFFING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 12 cups
Number Of Ingredients 23
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.
BRANDY APRICOT STUFFING
A nice addition instead of potatoes. We have this with cornish game hens. Cook time includes 20 minute cool down time for the sauce .
Provided by peachez
Categories Weeknight
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Lightly oil a 2 quart casserole.
- In a small saucepan; heat brandy and the apricots to boiling, stir well.
- Remove from heat and set pan aside.
- Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
- Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
- Toss gently to mix Spoon into oiled casserole dish, cover with lid.
- Bake for 45 minutes or until throughly heated.
- Serve.
Nutrition Facts : Calories 313, Fat 12.4, SaturatedFat 2.2, Cholesterol 21.1, Sodium 559.8, Carbohydrate 29.6, Fiber 4.6, Sugar 6.9, Protein 5.3
APRICOT AND PECAN TURKEY STUFFING
Nutty, fruity apricot stuffing that tastes amazing baked in the bird or by itself.
Provided by Jenny
Categories Side Dish Stuffing and Dressing Recipes
Time 1h10m
Yield 24
Number Of Ingredients 11
Steps:
- Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
- Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
- Bake in the preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 20 g, Cholesterol 5.3 mg, Fat 9.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 394.7 mg, Sugar 5.9 g
APRICOT & PISTACHIO STUFFING
Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey
Provided by Esther Clark
Categories Side dish
Time 1h5m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
- Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
- Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.
Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
APPLE & APRICOT STUFFING
I found my stuffing recipe in a magazine years ago and made a few tweaks. I took out the pork sausage, and everyone likes the simpler version that features fruit and veggies. -Jeanne Horn, Duluth, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place bread cubes on ungreased baking sheets. Bake 18-20 minutes or until toasted. Cool on baking sheets., In a Dutch oven, heat butter over medium-high heat. Add celery and onion; cook and stir until tender. Add apples, apricots, parsley and bread cubes. Stir in broth and melted butter. Transfer to a greased 13x9-in. baking dish., Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 256mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
More about "apricot and pine nut stuffing food"
ROTISSERIE CHICKEN WITH APRICOT, PINE NUT AND FREEKEH …
From greatbritishchefs.com
APRICOT, SHALLOT, PINE NUT AND SAGE-STUFFED LOIN OF PORK
From deliciousmagazine.co.uk
GILL'S BACON AND APRICOT STUFFING | WOMAN & HOME
From womanandhome.com
CROWN ROAST OF PORK WITH APRICOT PINE NUT STUFFING
From readersdigest.ca
ROAST TURKEY WITH FRUIT & PINE NUT STUFFING RECIPE
From newideafood.com.au
APRICOT STUFFING RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
APRICOT AND PINE NUT STUFFING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
5/5 (1)
SUMMER COUS COUS, PINE NUT AND APRICOT STUFFING
From deliciouslyorkshire.co.uk
THE BEST STUFFING RECIPE - WITH SAUSAGE AND APRICOT
From tamingtwins.com
PORK LOIN WITH APRICOT, SAGE AND PINE NUT STUFFING - OLIVEMAGAZINE
From olivemagazine.com
BONED LEG OF LAMB WITH HERB AND PINE NUT STUFFING RECIPE - FOOD …
From foodnewsnews.com
STUFFED LAMB SHOULDER WITH APRICOTS AND PINE NUTS
From laclassedecuisine.com
10 BEST PORK TENDERLOIN STUFFED WITH APRICOTS RECIPES - YUMMLY
From yummly.com
APRICOT AND PECAN STUFFING - BETTER HOMES & GARDENS
From bhg.com
APRICOT AND PINENUT CHICKEN STUFFING RECIPE ~ MENUIVA.COM
From menuiva.com
APRICOT & PINE NUT STUFFING — BARBECHOO
From barbechoo.com
APRICOT AND PINENUT CHICKEN STUFFING | RECIPES, COOKING RECIPES, …
From pinterest.nz
APRICOT STUFFING | HY-VEE
From hy-vee.com
APRICOT AND PINE NUT STUFFING - ANNABEL LANGBEIN – RECIPES | PINE …
From pinterest.ca
APRICOT STUFFING: PERFECT FOR TURKEY & PORK | GREEDY GOURMET
From greedygourmet.com
PORK, CHESTNUT AND APRICOT STUFFING - GOOD HOUSEKEEPING
From goodhousekeeping.com
APPLE, APRICOT AND WALNUT STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
PINE TREE CT, WARRENTON, VA 20186 - WHO LIVES ON THIS COURT
From beenverified.com
APRICOT, CREAM CHEESE AND PINE NUT STUFFED CHICKEN - FIRE & THYME
From fireandthyme.com
BARBECHOO'S APRICOT AND PINE NUT SAUSAGE MEAT STUFFING
From thermapen.co.uk
ROAST TURKEY WITH PINE NUTS AND APRICOT STUFFING - ROSE REISMAN
From artoflivingwell.ca
FESTIVE CHICKEN WITH APRICOT AND PINE NUT BASMATI RICE STUFFING
From spekkorice.co.za
APRICOT AND PINE NUT STUFFING | BBC GOOD FOOD RECIPES, PINE NUTS, …
From pinterest.co.uk
APRICOT AND PINE NUT STUFFING - ANNABEL LANGBEIN – RECIPES
From pinterest.com.au
APRICOT AND PINE NUT STUFFING RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
PORK LOIN WITH APRICOT, SAGE & PINE NUT STUFFING - GLUTEN FREE …
From fooddiez.com
TRY MY NUTS NUT CO - ETHNIC FOOD - PR.BUSINESS
From pr.business
WILD RICE STUFFING WITH PINE NUTS, DRIED APRICOTS AND FRESH HERBS
From latimes.com
APRICOT AND PINE NUT STUFFING - ANNABEL LANGBEIN – RECIPES
From pinterest.nz
ROAST PORK LOIN WITH APRICOT, PRUNE, AND PINE NUT STUFFING
From cooksillustrated.com
APRICOT STUFFED PORK TENDERLOIN - CAROLINE'S COOKING
From carolinescooking.com
SAGE AND APRICOT SOURDOUGH STUFFING RECIPE | HUFFPOST NEWS
From huffpost.com
APRICOT PINE NUT STUFFING RECIPE BY CHEF.BRANDON | IFOOD.TV
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