Pecan And Apricot Sourdough Bread Stuffing Food
APRICOT ORANGE STUFFING/DRESSING
My sister's MIL made this for Thanksgiving dinner. It was so good, I had to ask her for the recipe. This stuffing has Grand Marnier in it and believe me, it changes this dressing from the same ol' ho-hum to FABULOUS. Note, you can substitute ready-made bread cubes for the fresh, if so desired.
Provided by Lusil
Categories < 4 Hours
Time 1h42m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Toss bread with thyme, salt, pepper and half of the oil.
- Spread on baking sheet and bake until golden, 15 to 20 minutes; place in a bowl.
- Bring the apricots and the Grand Marnier liqueur just to a boil in a small saucepan; remove from heat and reserve.
- Meanwhile, brown the sausage in a skillet, breaking up clumps.
- Transfer to the bread bowl with a slotted spoon.
- Place the remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring.
- Add mixture to bread along with the apples, cherries, apricots and Grand Marnier.
- Toss well.
- Drizzle the chicken broth over all to moisten as desired; adjusting the seasonings.
- For stuffing, cool completely then stuff the turkey.
- For dressing, bake for 45 minutes covered with foil.
- Remove foil and continue to bake for an additional 15 minutes.
Nutrition Facts : Calories 240.3, Fat 15.3, SaturatedFat 5.9, Cholesterol 37.4, Sodium 456.5, Carbohydrate 16.4, Fiber 2.5, Sugar 10.6, Protein 10.3
PECAN AND APRICOT SOURDOUGH BREAD STUFFING
This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.
Provided by Chef John
Categories Bread Stuffing and Dressing
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
- Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
- Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
- Bake in the preheated oven until the top is browned, 30 to 35 minutes.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 36 g, Cholesterol 31.8 mg, Fat 14 g, Fiber 3.4 g, Protein 7.8 g, SaturatedFat 4 g, Sodium 534.3 mg, Sugar 8.7 g
APRICOT-PECAN STUFFING
My husband loves pecans so I dug around until I found this very tasty and interesting stuffing. I now make it for big gatherings and get so many compliments on it and friends requesting the recipe!
Provided by Wendy W88
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, cook leeks and onion over medium heat in butter, until tender but not brown.
- Stir in apples, pecans, apricots, and nutmeg.
- Cook about 4 minutes.
- In a large bowl, combine bread cubes, rosemary, thyme, parsley, and cooked onion mixture.
- In a small bowl, combine half and half, egg, salt, and pepper.
- Add to bread mixture and stir gently to coat.
- Place in a greased 2 qt casserole and bake, covered, in a 375* oven for 20 minutes.
- Uncover and bake an additional 15 minutes.
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