ANY-ROAST APRICOT & PECAN STUFFING
You can't quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it
Provided by Sara Buenfeld
Categories Side dish
Time 30m
Yield Makes 4 batches
Number Of Ingredients 12
Steps:
- Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more. Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
- Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
- One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.
- Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.
Nutrition Facts : Calories 71 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
APRICOT PRESERVES
Apricot is one of my favorite jams, whenever I see decent apricots in the stores, I buy at least 4 pounds, and put this jam up, once or twice a year.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
- Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
- Season them with a pinch of salt and a squeeze of lemon.
- Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
- Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
- In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
- Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
- Bottle and process for 7 minutes.
- Enjoy.
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
PECAN AND APRICOT SOURDOUGH BREAD STUFFING
This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.
Provided by Chef John
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
- Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
- Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
- Bake in the preheated oven until the top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 36 g, Cholesterol 31.8 mg, Fat 14 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 4 g, Sodium 534.3 mg, Sugar 8.7 g
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
CHOCOLATE-COVERED POACHED PEARS WITH APRICOT-PECAN STUFFING AND CHILE SABAYON
Provided by Roberto Santibañez
Categories Chocolate Fruit Dessert Poach Passover Pear Apricot Pecan Spring Kosher Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 25
Steps:
- Poach pears
- Cut a circle of parchment paper to fit inside mouth of a heavy large pot. Combine wine, sugar, vanilla bean, canela, anise seeds, and lemon zest in pot over medium heat. Cook, stirring, until sugar dissolves. Add pears and enough water to cover, 3 to 4 cups. Place parchment paper over pears to keep them submerged, and bring liquid to gentle simmer. Simmer until pears are just tender, about 12 minutes. Remove pears, discarding liquid, cool completely, and refrigerate until chilled.
- Make stuffing
- Melt butter or margarine in medium skillet over medium heat. Add pecans and cook, stirring, until lightly toasted, about 2 minutes. Add chopped apricots and cook, stirring, 1 minute more. Add brown sugar and cook mixture, stirring constantly, until light syrup develops, about 1 more minute. Remove from heat and cool.
- Stuff pecan mixture into hollowed pears, packing tightly. Refrigerate until chilled.
- Make chocolate sauce
- Line baking sheet with parchment paper. Melt butter or margarine in small saucepan. Remove from heat and stir in chocolate.
- Remove pears from refrigerator and dip into chocolate sauce, tilting and swirling pan to coat bottom half of each pear.
- Place on parchment paper-lined baking sheet and refrigerate until chocolate is set.
- Make sabayon
- In metal bowl whisk together egg yolks, wine, sugar, and chile powder until well combined. Set bowl over saucepan of simmering water and cook mixture, whisking constantly, until foamy and thick enough that strokes leave a clear path, about 4 to 5 minutes. Remove bowl from over water.
- To serve
- Ladle sabayon into 6 shallow bowls. Place 1 pear in each bowl. Garnish with fresh mint and berries.
APRICOT STUFFING RECIPE
Every Christmas dinner needs a good stuffing. This delicious Apricot Stuffing recipe is has the perfect blend of rich flavours and pairs well with roast turkey or pork.
Provided by Michelle Minnaar
Categories Main Course
Time 1h15m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 291 calories, Sugar 7.3 g, Sodium 340.6 mg, Fat 11.2 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 37.8 g, Fiber 4 g, Protein 11.4 g, Cholesterol 102.2 mg
APRICOT AND PECAN-STUFFED PORK LOIN ROAST
Posted in response to a request. This sounds great! Pork with a stuffing of apricots, dates and pecans and a bourbon cream sauce. YUMMY!!
Provided by Kimke
Categories Pork
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
- Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
- Process until mixture is finely chopped, but not smooth.
- To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
- Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
- Repeat with other roast half.
- Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
- Spread apricot mixture evenly over pork.
- Roll each half, jellyroll fashion, starting with long side.
- Secure with string.
- Place both rolls, seam side down, in a shallow roasting pan.
- Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
- Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
- Remove from heat.
- Carefully ignite bourbon mixture with a long match.
- When flames die, pour over rolls.
- Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
- Remove pork from pan and keep warm; reserve drippings.
- Pour reserved drippings in a small saucepan.
- Add cream and remaining salt.
- Cook over medium-high heat, stirring constantly, until slightly thickened.
- Slice pork and serve with sauce.
APRICOT-PECAN STUFFING
My husband loves pecans so I dug around until I found this very tasty and interesting stuffing. I now make it for big gatherings and get so many compliments on it and friends requesting the recipe!
Provided by Wendy W88
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
- Stir in apples, pecans, apricots, and nutmeg.
- Cook about 4 minutes.
- In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
- In a small bowl, combine half and half, egg, salt, and pepper.
- Add to bread mixture and stir gently to coat.
- Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
- Uncover and bake an additional 15 minutes.
APRICOT & PECAN STUFFING
Apples and dried apricot put a little tart and sweet into this easy stuffing recipe side dish. And for the nutty? We added toasted pecan pieces.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Prepare stuffing mix as directed on package, adding apples and apricots with the stuffing mix.
- Stir in pecans.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
APRICOT SAUSAGEMEAT STUFFING
I have stuffed my Christmas Turkey with this stuffing for many years - my family loves it!
Provided by ksharpe002
Time 15m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Mix all ingredients together in a bowl (by hand is best)
- Stuff into the neck end of the turkey, pushing as far under the skin over the breast as you can
- Cook turkey as normal
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4/5 (1)Total Time 1 hr 42 minsServings 10Calories 417 per serving
- Preheat oven to 300°F. Spread bread cubes in a flat layer on 2 baking sheets. Toast, stirring often, until dried but not browned, about 20 minutes. Transfer to a bowl; cool completely. Increase oven temperature to 375°F.
- Melt butter in a large pan over medium-high heat. Add onions and celery; sauté until softened but not browned, 3 to 5 minutes. Add sage, parsley and thyme. Pour in broth, increase heat to high and bring to a boil. Remove from heat; cool slightly.
- Add eggs to bowl with bread cubes; stir to coat. Pour in broth mixture; stir in apricots and pecans. Season with 1/2 tsp. salt and 3/4 tsp. pepper. Spoon into a greased 3-quart baking dish. (Can be done to this point up to 2 days ahead. Cover and chill. Bring to room temperature before continuing.)
- Cover with foil; bake for 30 minutes. Remove foil; bake 20 minutes. Let stand for 10 minutes; serve.
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- Preheat oven to 325 degrees F. Grease a 1-1/2-quart casserole; set aside. In a large skillet, cook leeks and onion in hot butter over medium heat about 4 minutes or until tender, stirring occasionally. Stir in apples, pecans, apricots, and nutmeg. Cook and stir for 3 minutes more.
- In a large bowl, toss together cooked leek mixture, bread cubes, rosemary, thyme, and parsley. In a small bowl, whisk together 1/2 cup of the half-and-half, the egg, salt, and pepper. Add to bread mixture; toss lightly to combine. If necessary, add enough of the remaining half-and-half to make a stuffing of desired moistness.
- Transfer stuffing to prepared casserole.* Bake, covered, for 25 minutes. Uncover and bake for 10 to 15 minutes more or until heated through. An instant-read thermometer inserted in the center of the stuffing should register 165 degrees F when stuffing is done. Makes 8 to 10 servings.
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