Bread Stuffing With Sage And Apricots Food

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

FRUIT AND NUT STUFFING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
• In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
• Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.

APRICOT & PISTACHIO STUFFING

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.

APRICOT & SAUSAGE STUFFING

Steps:

• Peel and roughly chop the onions, wash the sage leaves in warm water.
• Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
• Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time's up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
• Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
• Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
• Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.

CLASSIC BREAD STUFFING WITH SAGE AND THYME (AMERICA'S TEST KITCH

Steps:

• Adjust an oven rack to the middle position and preheat oven to 400.
• Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
• Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
• Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.

SEMOLINA BREAD-APPLE STUFFING WITH DRIED CRANBERRIES AND APRICOTS

Steps:

• Chop the semolina bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
• Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
• Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared apples, dried cranberries and apricots.
• Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

APRICOT STUFFING RECIPE

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!

BREAD STUFFING WITH SAGE AND APRICOTS

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in large bowl. Pour broth over; let stand until bread absorbs most of broth.
• Melt butter in heavy large Dutch oven over medium heat. Add onions, celery and bell pepper and sauté until vegetables are tender but not brown, about 15 minutes. Mix in almonds, poultry seasoning and sage and sauté 5 minutes longer. Mix in apricots. Add vegetable to bread mixture; season to taste with salt and pepper. Cool 15 minutes. Mix eggs into stuffing. Transfer stuffing to prepared dish.
• Bake stuffing until golden on top and cooked through, about 1 hour.

BREADLESS STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
• Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
• Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
• Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.