HARVEST STUFFING
Categories Garlic Onion turkey Side Bake Sauté Thanksgiving Apple Apricot Poultry Sausage Celery Parade Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 12 cups of stuffing, enough for 18 pound turkey
Number Of Ingredients 12
Steps:
- Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.
AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)
Two different breads, apricots, apples, herbs, white wine, and savory ingredients make this recipe a better-than-you-could-ever-get-in-a-box stuffing. The flavors and colors of this homemade stuffing are fabulous, and will make you feel warm and cozy like a good autumnal meal should. Recipe created by me personally, inspired by my favorite season of the year! Add the pecans if you want it a bit richer.
Provided by Dans La Lune
Categories < 60 Mins
Time 40m
Yield 4 cups approximately, 4 serving(s)
Number Of Ingredients 19
Steps:
- Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
- Remove leaves from thyme sprigs and add to bread. Set aside.
- In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
- Add dried bread cubes, apple, apricot, and butter. Stir well.
- When butter has absorbed into bread, add white wine. Stir until absorbed.
- Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
- Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
- Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
- Season again with salt and pepper. Add pecans if using.
- *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.
Nutrition Facts : Calories 264.8, Fat 13.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 432.8, Carbohydrate 28.8, Fiber 2.2, Sugar 9.8, Protein 5.4
HARVEST SAUSAGE STUFFING
I've been making this stuffing recipe for years and everyone loves it. It's not hard to make and it has a slightly sweet flavor to it that is just different enough to be great!
Provided by DebiY55
Categories Winter
Time 1h5m
Yield 3 quarts, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, brown sausage; pour off fat.
- Add celery, mushrooms and onion; cook until onion is transparent.
- Dissolve bouillon in water. Add to sausage mixture; cook until mixture boils.
- In large bowl, pour sausage mixture over stuffing mix, mincemeat, water chestnuts and poultry seasoning. Mix well.
- Lightly stuff turkey just before roasting. Place any remaining stuffing in greased baking dish; cover. Bake at 350 degrees for 45 minutes or until hot. Refrigerate leftovers.
Nutrition Facts : Calories 640, Fat 25.7, SaturatedFat 8.4, Cholesterol 65.9, Sodium 1263, Carbohydrate 81.7, Fiber 3.4, Sugar 37.1, Protein 19.4
AUTUMN HARVEST STUFFING
The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes enough for one (12- to 14-pound) turkey
Number Of Ingredients 14
Steps:
- Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 250-degree oven until dry but not browned, 25 to 30 minutes.)
- Transfer bread to a large bowl. Preheat oven to 400 degrees.
- In a medium bowl, toss squash with 2 tablespoons olive oil until coated; season with salt and pepper. Arrange squash in an even layer on a baking sheet; transfer to oven and roast until squash is tender, about 15 minutes. Transfer squash to bowl with bread cubes.
- Heat 2 tablespoons oil in a large skillet over medium-low heat. Add shallots, celery, and leek. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Fold in mustard greens and cook until just wilted, about 1 minute. Transfer to bowl with bread and squash.
- Heat remaining 2 tablespoons oil in skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to bowl with bread and vegetables.
- Heat chicken broth in a small saucepan with butter and over medium-low heat until butter is melted; pour over bread mixture. Add sage, parsley, and thyme to bread mixture; season with salt and pepper; mix until well combined. Let stuffing mixture cool completely if stuffing in turkey.
- To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. To bake all of the stuffing outside a turkey: Spoon into a buttered 2-quart baking dish. Cover dish with parchment paper-lined aluminum foil. Bake at 400 degrees for 20 minutes. Uncover and bake until golden brown, about 25 minutes more.
HARVEST STUFFING
Make and share this Harvest Stuffing recipe from Food.com.
Provided by Michelle Kasper
Categories Grains
Time 1h15m
Yield 12 cups
Number Of Ingredients 14
Steps:
- Brown the sausage in a pan, breaking up clumps; remove to a large bowl.
- Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes.
- Add to the sausage along with the bread, apples and dried fruits.
- Toss well.
- Drizzle the broth over the mixture to moisten as desired and season with salt and pepper.
- Cool before stuffing the turkey.
- Makes 12 cups of stuffing, enough for an 18-pound turkey.
Nutrition Facts : Calories 402.2, Fat 17.5, SaturatedFat 6.6, Cholesterol 44.8, Sodium 833.3, Carbohydrate 46.4, Fiber 5.2, Sugar 18.4, Protein 16.6
HARVEST CORNBREAD STUFFING
Make and share this Harvest Cornbread Stuffing recipe from Food.com.
Provided by FarahC
Categories Pork
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven 350 degrees.
- In a large skillet put heat on med low,add in your olive oil, chopped onion,apple,garlic,and dried cranberries.Cook for about 5-8 minutes. Add in your sausage,and brown.
- Next add in your chicken broth,and pepper,rosemary,parsley,and tyme. Cook about 3 minutes. Set aside,and get a large mixing bowl. Add your cornbread into the large mixing bowl,and your water. Mix well.Next add in your Sausage Mixture,and beaten egg. When everything is incorperated well, stuff your turkey and cook suggested time on your turkey.
- Or place into greased 9x11 glass pan, or any large pan you see fit to use. And bake at 350.
- 30-45 minutes,or until its to your liking, some people like softer stuffing, and some like it on the dry side.
Nutrition Facts : Calories 231.3, Fat 19.2, SaturatedFat 5.7, Cholesterol 67.3, Sodium 396.1, Carbohydrate 4.9, Fiber 0.9, Sugar 3.2, Protein 9.7
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