Cranberry And Apricot Jeweled Stuffing Food

DRIED CRANBERRY, APRICOT, AND FIG STUFFING

Steps:

• Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until tender, about 12 minutes. Add apples and all herbs. Sauté until apples just begin to soften, about 3 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to medium bowl, cover, and chill.
• Mix 1 cup broth and dried fruit in bowl. Let soak at least 1 hour and up to 3 hours.
• Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
• Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in broth and dried fruit mixture. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
• Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

APPLE-CRANBERRY STUFFING

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

CRANBERRY AND APRICOT STUFFING FOR TURKEY OR CHICKEN

Steps:

• Combine all ingredients well.
• Spoon into turkey yor chicken!

APRICOT AND CRANBERRY JELLY

Steps:

• Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CRANBERRY APRICOT DRESSING

Steps:

• Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
• Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
• Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.

APRICOT & HAZELNUT STUFFING

Steps:

• Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
• Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

CRANBERRY AND APRICOT JEWELED STUFFING

Steps:

• Bring water to a boil in a 2 quart saucepan or casserole dish.
• Add all ingredients and cook for 5 minutes on a low temperature.
• Fluff with a fork and stir ingredients together for a couple more minutes, may add additional water, butter or seasoning if desired.
• Serve-yummy!

CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

CRANBERRY, SAUSAGE AND APPLE STUFFING

Steps:

• Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
• Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
• Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

CHESTNUT & CRANBERRY ROLL

Steps:

• Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
• Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
• To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
• Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.