Cran Raisin Walnut Stuffing Food

CRANBERRY AND WALNUT STUFFING

Steps:

• Preheat oven to 350°F.
• Place bread cubes, walnuts and cranberries in large bowl and set aside.
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions. Cook 4-5 minutes, or until softened and lightly browned, stirring frequently. Add parsley, ground sage, thyme, kosher salt and pepper and mix well. Add mixture to bread cube mixture and toss to combine.
• Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine. Add more chicken broth and salt and pepper as desired.
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes.

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400ºF. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

CRAN-RAISIN WALNUT STUFFING

Steps:

• Saute onions and celery in butter until tender.
• While cooking above, heat cranberries and raisins in the chicken broth over low heat to plump.
• In a large bowl, mix bread cubes, walnuts and spices.
• Add remaining ingredients and toss well to ensure the mixture is evenly moist.
• Place in covered caserole dish and cook at 325°F for 30 minutes.
• If you like a crispy top, remove lid for last 5 minutes of cooking.

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

CRANBERRY,RAISIN,WALNUT STUFFING

Steps:

• 1. cube all loaves of bread and add to a very large bowl- I use my mother in laws bread bowl.As I add each loaf that is cubed to the bowl -I sprinkle the poultry seasoning over it to cover- lightly
• 2. cube the celery add to bowl and mix cubed celery and add to bowl and mix
• 3. dice onions add to bowl and mix
• 4. at this point I separate the stuffing mix into 2 smaller bowls.I butter or spray 2 9x13 pans in preparation to adding the stuffing. I one pan I put one batch of the stuffing and add stock to dampen,cube ~1/4 cup of butter on top and cover with foil- put aside
• 5. with the other half of the stuffing I add the cranberries, walnuts and raisins-mix well and then add to the 2nd pan. Dampen with stock-add butter and cover with foil.
• 6. Bake in oven-350` for about 30-40 minutes or until heated through-enjoy

FRUIT AND NUT STUFFING

Steps:

• Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
• Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
• Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

WALNUT-HERB STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

CRANBERRY-WALNUT STUFFING

Steps:

• Prepare stuffing mix according to package directions, adding cranberries and walnuts with the stuffing mix.

TOASTED WALNUT AND CRANBERRY STUFFING

Steps:

• Bring water, berries and margarine to boil in large saucepan.
• Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Fluff with fork. Stir in nuts.

RAISIN WALNUT STUFFING

Steps:

• Put dry bread crumbs in a large bowl - set aside.
• Melt butter in frying pan and add all ingredients, except the water and bread crumbs. Cook on medium heat until the onions and celery are transparent, but not burned. Turn off burner.
• Add the water to mixture and add all at once to the dry bread crumbs. Depending on climate you may want to add a little less or more water to moist the bread crumbs but not too wet! Once stuffing is cooled down, stuff your turkey.