APPLE STUFFING
Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
- Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
- In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
- Bake until golden on top and crisp around edges, 40 to 45 minutes.
Nutrition Facts : Calories 218 g, Fat 7 g, Protein 4 g
SUNNY'S EASY APPLE STUFFING LOAF
Provided by Sunny Anderson
Categories side-dish
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray and set aside.
- In a large skillet, add the butter and melt over medium heat. Add the celery, onions, thyme, sage, scallions, a pinch of salt and a few grinds of pepper. Cook until the onions and celery are tender, 8 to 10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large mixing bowl.
- To the bowl of veggies, add the stuffing mix, walnuts, parsley, cranberries and apples and mix well. Add 2 1/2 cups of the stock, tossing well to coat and soak all of the cubes. If more stock is needed, add it splash by splash. There should be no liquid pooling in the bottom of your bowl.
- Scoop the stuffing mixture into the prepared loaf pan and press down firmly to pack it. Cover the pan with foil, place on a sheet pan and bake for 1 hour. Increase the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, 25 to 30 more minutes.
- Dig in warm or allow to cool slightly and turn out onto a plate to serve. Or allow to cool completely, then cut into 1-inch-thick slices with a serrated knife and toast in a pan with butter.
APPLE-RAISIN STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 21m
Yield 8 servings
Number Of Ingredients 0
Steps:
- In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
- Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
- Pour in 4 go 6 cups chicken broth. Simmer until step 5.
- In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
- Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
- Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
HERB AND APPLE STUFFING
Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.
Provided by Ina Garten
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
APPLE AND ONION STUFFIN'
Provided by Rachael Ray : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
- Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
- For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
- For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.
RYE BREAD STUFFING
Provided by Ian Knauer
Categories Bread Garlic Side Sauté Thanksgiving Dinner Stuffing/Dressing Apple Caraway Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds.
- Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
- Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
- Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
SAUSAGE, APPLE AND RYE-BREAD STUFFING
Steps:
- Preheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut bread into 1/2-inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.
- Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.
- Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.
- Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes. (Stuffing may be baked while making gravy for roast goose)
APPLE STUFFING
Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPERNICKEL/RYE BREAD STUFFING WITH APPLE, WALNUTS, AND RAISINS
Make and share this Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 10 cups
Number Of Ingredients 12
Steps:
- In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
- Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
- Stir in walnuts and raisins.
- Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
- Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
- Season with salt and pepper to taste.
- Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).
RYE BREAD STUFFING
The original version of this recipe comes from the Dec/Jan 1997 issue of Taste Of Home magazine. I have since added the sage flavored sausage, and will either skip the mixed nuts or add only pecans. I get wonderful compliments on this stuffing every time i serve it, and the best compliments are when i'm asked to share the recipe or bring the stuffing to the next holiday. Be sure to use 3/4 light rye to 1/4 dark rye, or substitute all light rye, so the rye doesn't overpower. In this combination the flavor is not too strong, just enough that friends and family recognize it as something extra special you've done with your dressing. We've also been successful making this recipe gluten free by using gluten free white bread, broth and the regular flavor of Jimmy Dean Sausage.
Provided by Tinkerbell
Categories Pork
Time 1h40m
Yield 11 cups of stuffing, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Toss bread cubes in a large bowl.
- In a skillet, cook and crumble sausage just until cooked thru.
- Remove to paper towels to drain.
- To same skillet, add onion, apples, celery, garlic and butter.
- Saute until apples and vegetables are tender.
- Add both the onion mixture and sausage to bread.
- Add nuts (if desired), seasonings and enough broth to moisten.
- Cover and refrigerate til ready to bake.
- Stuff turkey just before baking.
- Bake any additional stuffing separately in a greased 2 quart casserole dish.
- Or bake all stuffing separately in a greased 13x9x2 baking dish.
- To bake stuffing separately, place in greased dish, cover and bake at 325 degrees for one hour; uncover and bake for 10 minutes longer.
Nutrition Facts : Calories 452.1, Fat 25.1, SaturatedFat 10.9, Cholesterol 50.7, Sodium 1632.8, Carbohydrate 43.7, Fiber 5.8, Sugar 8.5, Protein 13.4
MARBLE RYE & APPLE STUFFING RECIPE - (4.3/5)
Provided by Tufgrlz
Number Of Ingredients 10
Steps:
- Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the bread on a rimmed baking sheet. Bake, stirring once, until toasted, about 25 minutes; let cool. Increase the oven temperature to 375 degrees . In a large skillet, melt the butter over medium-high heat. Add the leeks, celery, bay leaves and rosemary. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the apples and cook for 1 minute. Remove from the heat. Discard bay leaves. In a large bowl, whisk together the broth, eggs, 1 1/2 tsp. salt and 1 tsp. pepper. Add the bread and the celery mixture. Toss to combine. Transfer the stuffing to a greased shallow 3-qt. baking dish; bake until the top is browned, about 45 minutes.
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