PINE NUT AND LEEK STUFFING
Make and share this Pine Nut and Leek Stuffing recipe from Food.com.
Provided by Chef Emanuela
Categories European
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. Place bread cubes on a baking sheet, and toast 5 to 7 minutes or until barely golden.
- Melt butter in a large skillet. Add leeks and celery, and cook over medium heat for 3 minutes or until softened. Add pine nuts, and cook a few minutes more. Transfer to a large bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.
- Reduce oven to 325ºF. Transfer stuffing to baking dish, and bake 20 minutes until heated through and lightly browned on top.
Nutrition Facts : Calories 364.9, Fat 22.4, SaturatedFat 6.8, Cholesterol 22.9, Sodium 897.5, Carbohydrate 34.9, Fiber 2.7, Sugar 4.3, Protein 8.1
PINE NUT STUFFING
Steps:
- Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
- Add the stuffing and pine nuts. Mix lightly.
- Put into deep baking dish and top with butter. Bake in oven at 375°F until browned and slightly crispy on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BREAD STUFFING
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it's super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you'd like - but once you've tried it cooked on its own, you won't look back.
Provided by Mark Bittman
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 6 to 8 cups, enough for a 12-pound bird
Number Of Ingredients 8
Steps:
- Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
- Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams
FENNEL, PROSCIUTTO AND PINE NUT STUFFING
Categories Egg Herb Side Bake Thanksgiving Stuffing/Dressing Pine Nut Fennel Fall Prosciutto Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Divide bread between 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. Transfer to large bowl. Melt butter in large skillet over high heat. Add onions and fennel bulbs and seeds; sauté until onions soften but fennel bulbs are still crisp-tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel. (Bread and fennel mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate fennel.) Add fennel mixture to bread. Season with salt and pepper. Mix in eggs.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
APRICOT AND PINE NUT STUFFING
Stuffing for use with, for example, loin of pork
Provided by strangeinplaces
Time 30m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- Melt the butter in a frying pan over a low heat. Add the shallots and garlic, season and fry over a low heat for 5 minutes until soft but not coloured.
- Tip into a bowl and set aside to cool, before adding the sage, apricots, pine nuts, parsley and breadcrumbs.
- Mix and season to taste.
SPINACH AND PINE NUT STUFFING
Make and share this Spinach and Pine Nut Stuffing recipe from Food.com.
Provided by WI Cheesehead
Categories Long Grain Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat ovent to 400°F.
- Put pine nuts in baking dish and toast in oven, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large bowl.
- In medium saucepan, bring water to a boil and add a pinch of salt.
- Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting.
- Drain, rinse with cold water and leave to drain in strainer 5 minutes.
- In large saucepan, boil enough lightly salted water to cover spinach generously.
- Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes.
- Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry.
- Chop finely with a knife.
- In skillet, heat oil over medium heat.
- Add onion and pinch of salt and pepper.
- Cook, stirring often, until onion is softened and begins to brown, about 7 minutes.
- Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool.
- Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well.
- Taste; add more salt, pepper and nutmeg, if needed.
Nutrition Facts : Calories 181.1, Fat 11.9, SaturatedFat 1.4, Cholesterol 26.4, Sodium 80, Carbohydrate 15.5, Fiber 2.6, Sugar 1.3, Protein 5.4
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS
Categories Side Bake Thanksgiving Stuffing/Dressing Parmesan Raisin Pine Nut Fall Bon Appétit Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
- Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup basil over stuffing and serve.
BAKED STUFFING SUPREME WITH PARMESAN CRANBERRIES AND PINE NUTS
This stuffing is meant to bake as a casserole. It takes a bit of time to prepare but well worth the extra effort! If you want to save a bit of time, bake the bread cubes well in advance or even a day ahead, or even weeks ahead and freeze.
Provided by Kittencalrecipezazz
Categories Berries
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 400°F.
- Spray one or two large baking sheets with nonstick cooking spray.
- Place half of the bread in a large bowl.
- Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
- Spread the bread cubes on prepared baking sheet in a single layer.
- Bake for about 8-10 minutes or until golden brown.
- Repeat with remaining bread cubes.
- Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
- In a large pot melt 1/4 cup butter over medium-high heat.
- Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
- Add in chopped garlic, rosemary and oregano; stir for 1 minute.
- Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
- Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
- Season with salt and lots of black pepper to taste.
- Mix in the eggs and toss with a wooden spoon.
- Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
- Set oven to 350°F.
- Butter an EXTRA large glass baking pan (large enough to hold the mixture).
- Transfer the stuffing to baking dish.
- Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
- Cover with buttered foil and bake for about 40 minutes.
- Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
- Delicious!
Nutrition Facts : Calories 630, Fat 39.4, SaturatedFat 12.4, Cholesterol 124.4, Sodium 920.5, Carbohydrate 51.6, Fiber 5.3, Sugar 5.5, Protein 19.7
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