Cranberry Pecan Stuffing Food

CRANBERRY PECAN STUFFING

Steps:

• In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

CRANBERRY-PECAN WILD RICE STUFFING

Steps:

• Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
• Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.

HOLIDAY TURKEY WITH CRANBERRY PECAN STUFFING

Steps:

• Heat the butter in a 4-quart saucepan over medium heat. Stir the celery and onions in the saucepan and cook until they're tender.
• Stir the broth in the saucepan and heat to a boil. Remove the saucepan from the heat. Add the stuffing, cranberries and pecans and mix lightly.
• Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat it dry. Spoon the stuffing lightly into the neck and body cavities.* Fold the loose skin over the stuffing. Tie the ends of the drumsticks together. Place the turkey, breast side up in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the thickest part of the meat, not touching bone.
• Roast the turkey at 325 degrees F for 5 hours or until the thermometer reads 180 degrees F and the drumstick moves easily, basting occasionally with the pan drippings. Begin checking for doneness after 4 1/2 hours of roasting time. Allow the turkey to stand for 10 minutes before slicing. *Bake any remaining stuffing in a covered casserole along with the turkey for 30 minutes or until it's hot.

CRANBERRY PEAR STUFFING

Steps:

• In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.

CRANBERRY PECAN BROWN RICE STUFFING

Steps:

• Prepare rice according to package directions.
• In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
• Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

APPLE, CRANBERRY & PECAN STUFFING

Steps:

• Bring juice and butter to boil in medium saucepan on high heat.
• Add stuffing mix and fruit; mix lightly. Cover. Remove from heat.
• Let stand 5 min. Stir in nuts.

CRANBERRY SAUSAGE PECAN STUFFING

Steps:

• In a large skillet cook sausage over medium heat. After sausage is cooked through add pecans and cranberries. Cook for another 3-4 minutes. Remove from heat.
• Bring water and butter to boil in a medium saucepan. Add package of stuffing mix, sausage, pecans and cranberries to pan and remove from heat. Cover and let set for 5 minutes.
• Fluff with fork and serve.

CRANBERRY PECAN DRESSING

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter 8 to 10 minutes, stirring occasionally, until tender. Stir in cranberries, pecans, sage, salt and pepper. Remove from heat.
• In large bowl, mix onion mixture, croissants, bread, broth and eggs, tossing until well mixed. Spoon into baking dish.
• Bake uncovered 35 to 40 minutes or until center is hot and edges are golden brown.

CRANBERRY-PECAN STUFFING

Steps:

• Preheat oven to 350°G.
• Pour two cups boiling water over cranberries and let soak for 30 minutes. Do not drain.
• Saute the onion and celery until soft. Add the Garlic Garlic during the last few minutes of cooking.
• Combine the stuffing mixes, pecans, onions, beaten eggs, broth, and cranberries (with liquid).
• Bake, covered, for about 45 minutes. Remove the cover for the last 15 minutes.

CRANBERRY, PECAN AND SAGE STUFFING

Steps:

• The amount of liquid will vary due to the moisture content of the bread. The stuffing should be moist, but not saturated.
• In a large sauté pan or stockpot, over medium-high heat, melt butter and sauté onions and celery until translucent. Add the rest of the ingredients and stir to incorporate. Stuff the turkey or bake covered for 55 minutes at 375ºF, the last 10 minutes uncovered.
• Makes enough to stuff a 20-pound turkey
• Cooking time depends upon if the dressig is cooked in the bird or seperate. I estimated it as having been cooked in a 20 pound turkey.

SAUSAGE, CRANBERRY, AND PECAN STUFFING

Steps:

• Preheat oven to 350°F.
• Toast bread in a large shallow baking pan in middle of oven until dry and pale golden, about 20 minutes.
• Cook sausage in a large heavy skillet over moderately high heat, stirring and breaking up large lumps, until no longer pink, about 5 minutes, then transfer with a slotted spoon to a large bowl.
• Add butter to fat remaining in skillet and cook onions, stirring, until softened, about 7 minutes. Add celery, apple, and garlic and cook, stirring, 2 minutes. Transfer to bowl with sausage and stir in bread, pecans, cranberries, sage, and salt and pepper to taste.
• Transfer stuffing to a buttered 3- to 4-quart shallow baking dish and drizzle with broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.) Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until bread is golden and stuffing is heated through, 20 to 25 minutes more.