Grapefruit And Walnut Stuffing Balls Wih Citrus Mint Sauce Food
CRANBERRY-WALNUT STUFFING
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
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.
GRAPEFRUIT-MINT SALAD
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Using a sharp chef's knife, cut away the peel and white parts from 3 red grapefruits, then cut between the membranes to remove the segments. Squeeze the membranes over a bowl to extract the juice.
- Whisk 2 tablespoons clover honey and 2 tablespoons finely chopped fresh mint into the juice. Arrange the grapefruit segments on a platter and drizzle with the dressing.
Nutrition Facts : Calories 122 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 1 milligrams, Carbohydrate 33 grams, Fiber 9 grams, Protein 2 grams, Sugar 23 grams
CRANBERRY RELISH WITH GRAPEFRUIT AND MINT
Provided by Lora Zarubin
Categories Sauce Side Christmas Thanksgiving Low Fat Vegetarian Low Cal Cranberry Grapefruit Mint Chill Low Cholesterol Christmas Eve Potluck Boil Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 2/3 cups
Number Of Ingredients 4
Steps:
- Using vegetable peeler, remove peel (pink-yellow outer layer only) from 1 grapefruit in strips. Cut peel into 2-inch-long, 1/8-inch-wide strips (about 1/2 cup). Squeeze 1 cup juice from grapefruits.
- Stir 1 cup sugar and 1 cup water in medium saucepan over medium heat until sugar dissolves. Add grapefruit peel; bring to boil. Reduce heat; simmer until peel is soft, about 15 minutes. Add 1 cup grapefruit juice and cranberries; bring to boil. Reduce heat and simmer until berries burst, about 10 minutes. Transfer to medium bowl. Stir in mint. Cover; chill until cold. DO AHEAD: Can be made 3 days ahead. Keep chilled.
PINEAPPLE STUFFING BALLS
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 325°F. Grease a casserole dish and set aside. 2. Combine the stuffing mix with the melted butter or margarine in a large bowl, and set aside. 3. Combine the pineapple with the cinnamon in a small bowl. Blend the pineapple mixture with the stuffing. Then blend in the pineapple juice-including the juice that was drained from the pineapple pieces-and the water, mixing well but lightly. 4. Shape the stuffing mixture into 6 to 8 balls. If desired, press a macadamia nut on top of each ball so that the nut is half covered by the stuffing. 5. Arrange the stuffing balls in the prepared dish, cover tightly with aluminum foil, and bake for 35 to 45 minutes, or until firm to the touch.
Nutrition Facts : Nutritional Facts Serves
STUFFINS
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 425°F. Liberally grease 12 muffin cups to the rims and set aside. 2. Place the flour, baking powder, poultry seasoning, and salt in a medium-sized bowl, and stir together. Stir in the stuffing mix, onion, and parsley. 3. Place the eggs in a small bowl and beat. Add the chicken broth and oil, and blend well. Stir the egg mixture into the stuffing mixture just until moistened. 4. Spoon the batter into the muffin cups, dividing it evenly among the cups. Bake uncovered for 20 minutes or until golden brown. 5. Allow the muffins to rest in the cups for 5 minutes. Then run a knife around the rims to loosen the muffins, unmold, and serve.
Nutrition Facts : Nutritional Facts Serves
WALNUT STUFFING
Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.
Nutrition Facts :
CITRUS AND ENDIVE WITH WALNUT GREMOLATA
Categories Thanksgiving Kid-Friendly Quick & Easy Lemon Orange Walnut Endive Bon Appétit Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
- Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
- Gently toss endives, oranges, oil, and half of gremolata in a medium bowl; transfer to a platter. Top with remaining gremolata and squeeze lemon over.
- Do ahead: Gremolata, without garlic, can be made 1 day ahead. Cover and chill. Stir in garlic just before serving.
CITRUS SALAD WITH MINT SUGAR
Categories Salad Breakfast Brunch No-Cook Quick & Easy Grapefruit Orange Mint Winter Pomegranate Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.)
- Place mint and sugar in processor. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Sprinkle mint sugar and pomegranate seeds over fruit; serve.
GRAPEFRUIT AND WALNUT STUFFING BALLS WIH CITRUS-MINT SAUCE
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 325°F. Spray a baking sheet with nonstick cooking spray and set aside. 2. Combine the stuffing mix, grapefruit segments, walnuts, mint, and brown sugar in a large bowl. Stir in first the melted butter and then the grapefruit juice, tossing lightly but thoroughly after each addition. 3. Shape the stuffing mixture into 6 to 8 balls and arrange on the prepared baking sheet. Cover and bake for 35 minutes, or until firm to the touch. 4. To make the sauce, set the grapefruit sections aside, and combine the reserved grapefruit juice, cider, honey, and cornstarch in a small saucepan. Bring the mixture to a boil over medium heat and boil for 4 minutes, stirring constantly as the mixture thickens. Stir in the grapefruit sections and the mint. 5. Serve the sauce warm over the stuffing balls, garnishing with the chopped mint and grapefruit zest.
Nutrition Facts : Nutritional Facts Serves
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