PEACH-PECAN CORNBREAD DRESSING
Just when you thought stuffing was stuffing, this incredibly fresh rendition comes along! Chopped dried peaches and pecans add new flavor to an old favorite.
Provided by Pillsbury Kitchens
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 2-quart casserole with cooking spray. In 3-quart saucepan, heat 1 1/4 cups water and broth to boiling. Stir in remaining ingredients. Spoon into casserole; cover.
- Bake 20 to 25 minutes or until hot.
Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving (3/4 Cup), Sodium 610 mg, Sugar 8 g, TransFat 0 g
MEAT STUFFING
Everyone loves a good stuffing. The flavour from free-range pork shoulder is far more delicious than sausagemeat - any good butcher will be able to mince this up for you, and with the slow-cooked onions and leeks, it's a total joy to eat.
Provided by Jamie Oliver
Categories Christmas Pork Bread
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- GET AHEAD
- 1. Peel the onions, wash and trim the leeks, then finely chop them (saving the green leek tops for soup or stew). Pick the sage leaves, keep 2 nice big ones aside, then finely slice the rest.
- 2. Place a large frying pan on a medium heat with 1 tablespoon of oil and the butter. Finely slice and add the bacon, fry until lightly golden, then stir in the sliced sage, followed by the onions and leeks.
- 3. Finely grate in half the nutmeg, add a good pinch of sea salt and black pepper and cook for 15 minutes, or until soft, stirring occasionally. Leave to cool.
- 4. Toast the bread, then whiz it to crumbs in a food processor with the chestnuts and tip into a large bowl. Add the cooled onion mixture, the minced pork shoulder and drained peaches.
- 5. Using your hands, really squash and squidge everything until well mixed. Put 250g of the stuffing mixture aside to stuff the neck of your turkey (click here for the turkey recipe), then pack the rest into an appropriately sized oiled baking dish.
- 6. Flatten it down and use your hands to almost tuck the stuffing into the dish, so it mounds up in the middle.
- 7. Halve the clementine, then push the halves into the top of the stuffing, cut side up, placing 1 reserved sage leaf on each half and drizzle with 1 more tablespoon of oil. Cover and pop in the fridge.ON THE DAY
- 8. Bake in a preheated oven at 180°C/350°F/gas 4 for 45 to 50 minutes, or until golden, gnarly and cooked through.
Nutrition Facts : Calories 429 calories, Fat 19.5 g fat, SaturatedFat 7.2 g saturated fat, Protein 25.2 g protein, Carbohydrate 40.7 g carbohydrate, Sugar 9.9 g sugar, Sodium 0.9 g salt, Fiber 3.7 g fibre
CHICKEN WITH PEACH STUFFING
This is my favorite kind of recipe...something that tastes so good, yet requires a minimum of preparation. This simple dish is just right, now that my husband and I are empty nesters, yet it's elegant enough to serve for company dinner. -Theresa Stewart, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain peaches, reserving juice; set the peaches aside. Add enough water to juice to measure 1 cup; set aside., In a large skillet, brown chicken on both sides in oil. Gradually stir in the peach juice mixture, butter, brown sugar, vinegar and allspice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until a thermometer reads 170°. Stir in stuffing mix and peaches. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed.
Nutrition Facts : Calories 404 calories, Fat 15g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 846mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.
ONE-DISH CHICKEN AND STUFFING BAKE
This easy version of Grandma's specialty features seasoned stuffing and chicken baked in a creamy mushroom sauce.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Mix water and butter. Add stuffing. Mix lightly.
- Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
- Mix soup, milk and parsley. Pour over chicken. Cover.
- Bake at 400 degrees F for 30 minutes or until done.
PEACH CHICKEN WITH STUFFING
Tender chicken breasts are simmered with brown sugar, cider vinegar and a hint of allspice, then dressed up with packaged stuffing mix and convenient canned peaches.-Theresa Stewart, New Oxford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain peaches, reserving syrup. Set aside eight peach slices for garnish; dice the remaining peaches. Add enough water to the syrup to measure 1 cup. Set peaches and syrup aside., In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Add the butter, brown sugar, vinegar, allspice and reserved syrup. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add dry stuffing mix and diced peaches. Remove from the heat; cover and let stand for 5 minutes. Serve with peach slices.
Nutrition Facts : Calories 407 calories, Fat 15g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 856mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.
BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
SUSAN'S PEACH STUFFING
Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 12 cups
Number Of Ingredients 12
Steps:
- Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.)
- Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine.
- Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.
- To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.
CHICKEN BREAST WITH PEACH STUFFING
The original of this recipe (now reduced to serve 2) was found in the 2007 Taste of Home The Busy Family Cookbook! The fruity stuffing adds a lot to this chicken meal!
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, brown the chicken breasts on both sides in the oil.
- Gradually stir in the peach nectar, along with the butter, brown sugar, vinegar & allspice.
- Bring to a boil, then reduce the heat to simmer, cover & cook for another 5 minutes or until chicken juices run clear.
- Stir in the stuffing mix & the chopped peach, then cover & remove from the heat.
- Let the covered skillet stand for 5 minutes or until the liquid is absorbed, then serve & enjoy!.
Nutrition Facts : Calories 460.4, Fat 25.5, SaturatedFat 7.9, Cholesterol 98.4, Sodium 149.1, Carbohydrate 32.6, Fiber 2.1, Sugar 14.1, Protein 26.3
CHICKEN STUFFING CASSEROLE
This creamy chicken stuffing casserole is minimal prep and ready in a flash. Use canned chicken or rotisserie for a shortcut. Great made ahead or frozen for later.
Provided by Rachel Ballard
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350.
- Bring a medium pot of water to a boil.
- Add the chicken breast and boil until cooked through, about 20 minutes.
- Set aside to cool slightly. Remove any cartilage or tough parts and chunk meat into bite size pieces.
- Reserve 1/2 cup of the chicken's cooking liquid and pour out the rest.
- In the same pot, mix the milk, cooking liquid (or extra milk if using it), and the soups.
- Heat over medium until the sauce is heated through and warm, but not boiling.
- While that's heating, mix the butter with the package of dry stuffing mix. Toss to coat and set aside.
- When the soups are warm, grease an 8x8 baking pan.
- Sprinkle in half the stuffing.
- Cover evenly with chicken.
- Pour over soups. You may not want to use it all. It's up to you.
- Add the remaining stuffing mix to the top.
- Bake 25-30 minutes until it's bubbly and warm in the center.
Nutrition Facts : Calories 553 kcal, Carbohydrate 39 g, Protein 16 g, Fat 37 g, SaturatedFat 17 g, Cholesterol 78 mg, Sodium 1986 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
PEACH-WHISKEY BARBECUE CHICKEN
Steps:
- Preheat oven to 300 degrees. Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned. Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven. Cook for 1 1/2 hours, then remove from oven. Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.
PEACH CHICKEN WITH STUFFING
Make and share this Peach Chicken with Stuffing recipe from Food.com.
Provided by Bliss
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Drain peaches and reserve liquid.
- Add water to equal 1 1/2 c.
- liquid.
- Brown chicken in oil.
- Add liquid, seasonings, brown sugar, butter and allspice.
- Bring to boil.
- Reduce and simmer.
- Remove chicken.
- Add peaches and stuffing.
- Cover and cook 5 min.
Nutrition Facts : Calories 472, Fat 23.1, SaturatedFat 5.4, Cholesterol 92.8, Sodium 500.2, Carbohydrate 31.2, Fiber 5.2, Sugar 9.9, Protein 33.8
BAKED CHICKEN AND SPINACH STUFFING
An old-fashioned chicken dinner is updated for two, with a surprising ingredient that makes the spinach stuffing extra special.
Provided by Food Network
Time 1h45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken. Bake uncovered 40 to 45 minutes. Meanwhile, toast waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat; cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top. Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170 degrees F) and stuffing is thoroughly heated. Spoon remaining syrup mixture from pie plate over chicken. Serve chicken with stuffing. High Altitude (3500-6500 ft): In step 3, after adding stuffing to oven, bake chicken and stuffing 20 to 30 minutes longer.
CHICKEN WITH PEACH STUFFING
Easy, delicious and healthy Chicken with Peach Stuffing recipe from SparkRecipes. See our top-rated recipes for Chicken with Peach Stuffing.
Categories Poultry Low Fat Low Fat Poultry Dinner Poultry Dinner
Yield 6
Number Of Ingredients 8
Steps:
- Drain peaches, reserving syrup. Set aside eight peach slices for garnish; dice the remaining peaches. Add enough water to the syrup to measure 1 cup. Set peaches and syrup aside.
- In a large skillet, brown chicken in oil. Add the butter, brown sugar, vinegar, allspice & reserved syrup. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Add the dry stuffing mix and diced peaches. Remove from the heat; cover and let stand for 5 minutes. Garnish with peach slices.
Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories
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