BOURBON-PECAN STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Make Classic Stuffing, adding 2 chopped pears, 1 cup chopped pecans and 1/2 cup bourbon to the cooked vegetables; simmer 2 minutes before adding the broth.
- Classic Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
PEAR-PECAN STUFFING
Steps:
- In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
- Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
- Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
- In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
- Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
- Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
BOURBON-PECAN BLONDIES
Sweet, buttery pecans and a generous helping of bourbon take classic blondies to new heights.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat butter with electric mixer on medium speed until creamy; gradually add brown sugar, beating well. Add eggs, one at a time, beating just until blended after each addition. Add bourbon and vanilla, beating until blended.
- In medium bowl, mix flour, baking powder and salt; gradually add to butter mixture, beating on low speed just until blended, stopping to scrape bowl as needed. Stir in baking chips and pecans. Pour batter into pan.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 4 rows.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 115 mg
BOURBON-PECAN FUDGE
Give the gift of chocolate-y goodness this holiday. This easy recipe, made with sweetened condensed milk and two kinds of chocolate, is bound to delight!
Provided by Tieghan Gerard
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Spray 8-inch square pan with cooking spray.
- In 2-quart saucepan, heat chocolates, condensed milk and cream over low heat until melted and smooth. Remove from heat; stir in bourbon, vanilla, salt and pecans. Mixture will be thick, but stir slowly until combined.
- Spread mixture in pan. Sprinkle with flaky sea salt. Refrigerate 30 to 45 minutes or until set.
- Cut with sharp knife into 4 rows by 4 rows. Store in airtight container in refrigerator.
Nutrition Facts : ServingSize 1 Serving
HERBED PECAN STUFFING
"From Logan, Utah, Edie DeSpain says, "I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste."
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Nutrition Facts : Calories 255 calories, Fat 17g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 564mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
BOURBON PECANS
Enjoy these during the holidays or anytime at all. These nuts could easily be put into airtight jars and given as gifts.
Provided by Alan in SW Florida
Categories Fruit
Time 1h
Yield 4 1/2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
- Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
- Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
- Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.
Nutrition Facts : Calories 489.1, Fat 41.5, SaturatedFat 3.6, Sodium 166.8, Carbohydrate 21, Fiber 5.5, Sugar 15, Protein 5.3
BOURBON PECAN CAKE
Chock full of pecans and currants and spiked with a generous helping of bourbon, this cake is perfect for a special dinner. Great served with ice cream!
Provided by sal
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h20m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
- Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
- In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 60 g, Cholesterol 94.5 mg, Fat 29.4 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 9.3 g, Sodium 221.3 mg, Sugar 38.3 g
CURRANT PECAN STUFFING
Categories Fruit Herb Nut Side Bake Christmas Thanksgiving Quick & Easy Stuffing/Dressing Currant Pecan Fall Winter Bon Appétit
Yield Makes 12 cups
Number Of Ingredients 9
Steps:
- Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
- Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.
- Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)
SAUSAGE-PECAN STUFFING
To make brioche breadcrumbs, pulse fresh brioche slices, crusts removed, in a food processor. Alternatively, you can chop the slices finely by hand.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 5 1/2 cups
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. Using a slotted spoon, transfer sausage to a medium bowl.
- Add onion and celery to drippings in skillet, adding more oil if necessary. Cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes. Add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes. Add wine and raisins, and stir, scraping browned bits from bottom of pan. Simmer until reduced by half, 2 to 3 minutes. Stir in cooked sausage, remove from heat, and let cool slightly in pan.
- Working in batches, pulse sausage mixture in a food processor until very finely chopped. (If baking the stuffing outside a turkey, pulse only until coarsely chopped.) Transfer to a medium bowl. Stir in breadcrumbs and pecans, and season with salt and pepper. Add egg, and stir to combine. Let cool to room temperature.
- To cook stuffing in a turkey: Stuff as directed (see Rolled Turkey recipe). To bake all of the stuffing outside a turkey: Spoon into a buttered 9-by-13-inch baking dish. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes.
PECAN DRESSING
The bread cubes can be toasted up to three days ahead, then stored in an airtight container at room temperature. The dressing itself can be prepared a day ahead and stored in the baking dish, covered, in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h55m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Brush a 3-quart baking dish with butter.
- Spread bread cubes onto two rimmed baking sheets. Toast in oven until dry and golden in places, 12 to 15 minutes. Let cool completely, then transfer to a large bowl.
- Melt butter in a large skillet over medium. Add onion, celery, and garlic; season with salt. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in cranberries and rosemary; cook 30 seconds. Add wine and boil until almost evaporated, 3 to 4 minutes.
- Transfer onion mixture to bowl with bread. Toss with pecans, parsley, and broth, adding more broth as needed until bread is evenly moistened but not soggy. Fold in eggs; season with salt and pepper. Transfer to prepared baking dish and cover with parchment-lined foil.
- Bake in upper third of oven 20 minutes. Uncover and continue baking until crisp on top and browned in places, 20 to 25 minutes more.
PECAN SAUSAGE STUFFING
Apple and sausage keep every bite of this stuffing moist and delicious, while toasted pecans add a bit of crunch. Fresh herbs are a nice touch, too.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 21 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. In the same skillet, saute onions and celery in butter until tender. Add garlic and cook 1 minute longer., Add the bread cubes, apples, pecans, sage, thyme, salt, pepper and onion mixture to the sausage. Stir in enough broth to reach desired moistness. Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Bake, uncovered, at 375° for 25-30 minutes or until lightly browned.
Nutrition Facts : Calories 249 calories, Fat 17g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 509mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
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.
BOURBON PECAN STUFFING RECIPE
Provided by irra
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add diced onions, celery, sage and thyme; add salt and pepper and cook 5 minutes. Add pears, pecans and bourbon to the cooked vegetables; simmer 2 minutes . Add broth and bring to a simmer. Beat eggs with parsley in a large bowl; add cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
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