Baked Stuffing Supreme With Parmesan Cranberries And Pine Nuts Food

BAKED STUFFING SUPREME WITH PARMESAN CRANBERRIES AND PINE NUTS

Steps:

• Set oven to 400°F.
• Spray one or two large baking sheets with nonstick cooking spray.
• Place half of the bread in a large bowl.
• Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
• Spread the bread cubes on prepared baking sheet in a single layer.
• Bake for about 8-10 minutes or until golden brown.
• Repeat with remaining bread cubes.
• Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
• In a large pot melt 1/4 cup butter over medium-high heat.
• Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
• Add in chopped garlic, rosemary and oregano; stir for 1 minute.
• Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
• Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
• Season with salt and lots of black pepper to taste.
• Mix in the eggs and toss with a wooden spoon.
• Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
• Set oven to 350°F.
• Butter an EXTRA large glass baking pan (large enough to hold the mixture).
• Transfer the stuffing to baking dish.
• Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
• Cover with buttered foil and bake for about 40 minutes.
• Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
• Delicious!

SAUSAGE AND CRANBERRY BAKED STUFFING

Steps:

• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Place bread cubes in baking dish.
• In 10-inch skillet, cook sausage, celery and onion over medium heat, stirring occasionally, until sausage is no longer pink and vegetables are tender; drain.
• Add sausage mixture, sage and cranberries to baking dish; mix lightly with bread cubes. In medium bowl, beat broth, milk and eggs with fork or wire whisk until well mixed; pour over bread and stir gently to soak all bread cubes in milk mixture. Cover and refrigerate at least 8 hours but no longer than 12 hours.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean and top is golden brown.

SAUSAGE & CRANBERRY STUFFING

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the onion in the butter until soft but not browned. Add the breadcrumbs and stir so they soak up all the excess butter and fat. Let the mixture cool. Tip into a bowl with the sausagemeat, apple, cranberries, pistachios, sage and mixed spice. Mix well, then roll into balls. You can now cover and chill for up to a day before cooking.
• To cook, place in a roasting tin and bake for 40 mins, turning a few times, or until browned all over. Add the bay leaves, if using, for the final ten minutes of cooking.

COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS

Steps:

• Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
• Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
• Sprinkle remaining 1/4 cup basil over stuffing and serve.

CRANBERRY NUT STUFFING

Steps:

• In a skillet, saute onions and celery in butter until tender; transfer to a large bowl. Stir in bread cubes, nuts, poultry seasoning, salt and pepper. Add cranberries; toss lightly to mix. , In a small bowl, combine eggs, broth and brown sugar; pour over bread mixture. Mix lightly until bread is moistened. Place in a greased 2-qt. casserole. , Cover and bake at 325° for 45 minutes. Uncover and bake 15 minutes more. Serve with leftover turkey.

CRANBERRY STUFFING

Steps:

• In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
• Stuff turkey just before roasting.