Pumpkin Bread Pear Stuffing Food

VEGAN PUMPKIN STUFFING

Steps:

• Preheat oven to 400 degrees. Grease a 9x13 casserole dish.
• In a large sauté pan on medium heat, combine olive oil and butter. Add mushrooms. Cook for 5 minutes, or until they are lightly browned. Add the onions and celery to the mushrooms cook 10 minutes, until soft and translucent.
• Add the rosemary and sage to the pan and cook 2 minutes until aromatic. Season with salt and pepper.
• Lower the heat to medium-low. Add the pumpkin and chicken stock to the vegetables and stir to combine. Season with salt and pepper. Cook for an additional 5 minutes. Remove from heat.
• In a large bowl, combine bread and pumpkin vegetable mixture. Pour the stuffing into the prepared pan and flatten into an even layer.
• Place the stuffing into the oven and bake for about 20 minutes, or until the top is browned slightly.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

PUMPKIN-PEAR BREAD

Steps:

• 1. Preheat oven to 350°F, and coat 8- or 9-inch loaf pan with cooking spray. 2. Whisk together sugar, flours, baking powder, cinnamon, nutmeg, baking soda, and salt in bowl. Set aside. 3. Whisk together oil and egg in bowl until smooth. Whisk in milk, then pumpkin and vanilla. Stir flour mixture into oil-egg mixture until just combined. Fold in pears. Spread batter in prepared loaf pan, and bake 45 to 55 minutes, or until toothpick inserted in center comes out clean.

PUMPKIN SPICE BREAD

Steps:

• Heat oven to 350.
• in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
• Beat until well mixed.
• Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Grease two 9 x 5 inch loaf pans and dust with flour.
• Evenly divide the batter between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
• Slice and serve plain, buttered, or with cream cheese.
• Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

PUMPKIN BREAD STUFFING

Steps:

• Spread the bread cubes on a baking sheet, and let them dry overnight. Or you can bake them in a 250ºF oven until dry, about 1 hour.
• Preheat your oven to 375ºF and grease a 2-quart baking dish.
• Melt the buttery spread in a large skillet over medium heat. Add the celery and onion and saute for about 10 minutes. Add the mushrooms and saute for about 8 minutes, or until tender. Season with the rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, walnuts (if using), and cranberries (if using). Add enough broth to moisten the bread.
• Transfer the bread mixture to your prepared dish and cover it with aluminum foil.
• Bake for 40 minutes. Remove the foil and bake for 10 minutes, or until the top is crisp.
• Let cool briefly, but serve warm.

EASY PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Spray 2 large, 9X5, loaf pans with cooking spray. Cut a piece of wax paper to fit the bottom of each pan. Lay wax paper in bottom and long sides of the pan. Spray with cooking spray again.
• In a mixing bowl, mix together pumpkin, eggs, oil, and water. Mix in sugars and beat until incorporated. Mix in spices and baking soda. Mix really well until there are no specks of baking soda visible. Add in flour, mix just until moistened and no flour is visible. Pour into prepared pans.
• Bake at 350° for 50 to 80 minutes or until a toothpick inserted in the center of both loaves comes out clean.
• Allow loaves to cool at least 30 minutes before attempting to remove from pan.

PUMPERNICKEL, APPLES AND ONION STUFFING

Steps:

• If bread is not stale, place on baking sheet and dry in oven at 350 for 20 minutes. In a large heavy saute pan, cook onions, in oil on low heat, stirring occasionally about 30 minutes. Add garlic, cook 1 minute more. Add onions to bread. To pan add another 1 teaspoon oil. Cook apples, until soft but still crunchy - add sage or thyme, stir and add to bread. Pour broth over bread mixture and stir. You want all the bread to be covered in broth. If stuffing a bird you can do so now, if not, put the pan of stuffing into a 450 degree oven uncovered for about 30-45 minutes, adding 1 teaspoon oil or pan drippings from a chicken or turkey (even better) to the stuffing halfway through.

GLUTEN-FREE STUFFING

Steps:

• 1. Preheat oven to 350°F. Lightly oil a 9-x9-inch casserole dish. 2. Cut breads into 1-inch cubes and toss with 1 tablespoon extra virgin olive oil, half of poultry seasoning, salt, and pepper. Spread out on a parchment paper-lined baking sheet; bake at 350°F for 12 minutes. 3. Place toasted bread cubes in a large bowl. 4. Heat 2 teaspoons evoo in a large sauté pan over medium. Cook celery and onion or shallot for 2 to 3 minutes, or until wilted. 5. Add wine, and cook until it begins to evaporate. 6. Add remaining poultry seasoning, thyme, garlic powder, onion powder, vegan butter, parsley, salt, and pepper. Sauté 2 to 3 minutes, or until seasonings become fragrant. 7. Pour vegetable mixture over bread cubes in bowl; gently fold to mix. 8. Pour warm broth and eggs over stuffing mixture; fold in. Set aside for 10 minutes. 9. Spoon mixture into prepared casserole dish. If stuffing seems too dry, add a little more broth; it should be damp, but not overly wet. Drizzle top lightly with evoo. 10. Bake at 350°F for 35 minutes, or until top is crusty and brown, and stuffing is cooked through. 11. Finish with drizzle of evoo, salt, and pepper. Cool slightly before serving.

POACHED PEAR AND PUMPKIN BREAD

Steps:

• Peel and quarter the pears, removing the stem and center.
• Heat water and sugar in a large saucepan and add in the spices.
• Lay the pears into the pan and bring to a boil. Once the water boils, reduce to a simmer and cook for 20 minutes. Turn the pears over half way through cooking time if they are not 100% submerged.
• Let the pears cool in the juices for another 20 minutes before slicing.
• Preheat oven to 350 degrees F and prepare a 9×5-inch loaf pan.
• Whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
• In a separate bowl, whisk together egg, melted butter, and pumpkin puree. Blend in the sugar, orange juice, and vanilla extract and whisk well.
• Pour the wet ingredients into the dry ingredients and stir until thoroughly combined. The batter will be pretty thick.
• Pour half the batter into the prepared pan and stand up the pears in the batter and then spoon the remaining batter around the pears.
• Bake for 60 to 70 minutes. It's tough to judge the doneness around the pears. Tent the loaf for the last 10 minutes if the top is browning too much.
• Remove from the oven and allow to cool.
• Serve with caramel sauce.

MOM'S CORNBREAD PEAR STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Combine cornbread, celery, pears, onion, parsley, pecans, dried cranberries, salt, and pepper in a large bowl; mix well. Pour apple cider over cornbread mixture and stir until evenly moistened; spread into the prepared baking dish. Top cornbread mixture with butter pieces.
• Bake in the preheated oven until lightly browned, about 30 minutes.

PUMPKIN STUFFING BREAD

Steps:

• Butter two 9x5 inch loaf pans. Preheat oven to 350 degrees (175 degrees C). Place oven rack in lower 1/3 of oven.
• In a large bowl, combine the white flour, whole wheat flour, sugar, baking powder and baking soda. Mix well.
• In a separate bowl, combine the pumpkin, eggs and salt. Add to flour mixture and blend in softened butter or margarine one tablespoon at a time.
• Divide mixture between 2 pans. Bake until golden and cake tester comes out clean, about 45 minutes. Invert onto racks and cool.

PEAR & PUMPKIN BREAD

Steps:

• ****Note--if you use the four pear or canned fruit cans (15 ounce size)--open one end of 3 cans, drain fruit into bowl (except for the one can of pears) refrigerate for a later use. Wash and dry all four cans and set aside.
• Preheat oven to 350-degrees F.
• Open can of pears, drain juice and chop pears. Set aside. (see above if using cans for baking).
• In a large bowl, combine first 7 ingredients (flour - baking soda), stir to combine.
• In another bowl, combine next 4 ingredients (pumpkin - lemon juice). Stir in chopped pears. Add pumpkin mixture to dry ingredients, stir well to combine.
• Stir in pecans and coconut.
• Spray cans or one 9x5 bread pan with Pam (or other cooking spray). If using cans place cans of baking sheet.
• Spoon batter into cans or bread pan.
• Bake for 50-55 minutes if using cans or 70-75 minutes for bread loaf pan or until toothpick inserted in center comes out clean.

PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

CRANBERRY PEAR STUFFING

Steps:

• In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.

PUMPKIN BREAD MUSHROOM STUFFING

Steps:

• Spread bread cubes on a baking sheet, and let dry overnight.
• Alternatively, heat in a 250 degree oven until dry, about 1 hour.
• Preheat oven to 375 degrees.
• Butter a 2 quart baking dish.
• Melt butter in a large skillet over medium heat.
• Saute celery and onions for about 10 minutes.
• Add mushrooms, and continue cooking for about 8 minutes, or until tender.
• Season with rosemary, tarragon, chives, parsley, salt and pepper.
• Fold in bread cubes, and add enough broth to moisten.
• Transfer to prepared dish and cover with foil.
• Bake in preheated oven for 40 minutes.
• Remove cover, and bake for 10 minutes, or until top is crisp.

BRIOCHE STUFFING WITH MUSHROOMS AND BACON

Steps:

• Toast the brioche: Preheat the oven to 300°F. Cut the brioche into 1-inch cubes. Spread them out into a single layer on a large, rimmed baking sheet. Bake them, tossing once, until dry to the touch and golden brown, about 30 minutes. Set them aside to cool. Increase the oven temperature to 375°F.
• Cook the bacon: In a large cold skillet, add the bacon in a single layer. Set the heat to medium heat, and fry until the bacon is crisp, flipping them once, about 5 minutes per side. Transfer the bacon onto a paper towel-lined plate to cool. Once the bacon is cool enough to handle, roughly chop it. If needed, remove excess bacon grease from the skillet, leaving behind about 2 tablespoons. The rest of the grease can be stored for another use. Set the heat to medium heat.
• Sauté the vegetables: Add the butter, onion, and celery. Sauté until the onions are translucent, about 5 minutes. Add the mushrooms and garlic, and cook until the mushrooms are tender, about 3 minutes. Turn off the heat and add all but 1 teaspoon of the parsley (it will be used for garnish) along with the sage and thyme. Toss to combine.
• Assemble the stuffing: Grease a 2 to 2 1/2-quart or 9x9-inch baking dish. In a large bowl, add the toasted brioche, chopped bacon, cooked vegetables, eggs, 1 1/2 cups broth, and salt. Scrape in any liquids left in the skillet too. Gently toss to combine. Add more broth as needed, 1/4 cup at a time, to hydrate the bread without making the mixture too soupy.
• Bake the stuffing: Transfer the mixture into the prepared baking dish and cover it tightly with foil. Bake it until the stuffing is puffed and bubbly, about 25 minutes, then remove the foil. Bake it uncovered until browned on the top, about 20 minutes.

LOW CARB PUMPKIN BREAD, SAUSAGE & FETA STUFFING

Steps:

• Toast the pumpkin bread cubes in a 350 degree (F) preheated oven for 8-10 minutes or until golden brown.
• In a medium saute pan, cook the sausage and onions together until the onions are soft and the sausage is fully cooked (about 5 minutes.)
• Pour off 1/4 cup of the liquid from the pan.
• Add the broth, butter and Bell's seasoning and bring to a boil.
• Remove from the heat and gently stir in the bread cubes, feta and parsley.
• Transfer to a baking dish and bake at 375 degrees (F) for 20 minutes or until the top is golden brown and slightly crunchy.
• Serve warm within one hour of baking.

PECAN PUMPKIN BREAD STUFFING WITH CANDIED BACON

Steps:

• DIRECTIONS For the Caramel Rum Sauce: (The Caramel Rum sauce can be prepared up to a week in advance) Place sugar and water in medium-large saucepan over medium low heat and stir until sugar dissolves. Dissolve any crystals forming on sides with wet pastry brush. Once sugar dissolves, increase heat to high. Using handle, occasionally swirl pot to keep mixture moving. Do not stir mixture directly. Mixture will start to bubble after a minute or so. After 3-4 minutes mixture will turn from light amber to medium amber and finally to dark reddish brown color. Once mixture starts to smoke, add butter and heavy cream. Mixture will bubble wildly. Allow mixture to cool for ten minutes before adding dark rum. Add dark rum and whisk to combine. Set aside to cool completely.For the Custard: In small bowl, whisk together sugar, eggs and salt; set aside. Place heavy cream and whole milk in small saucepan and bring to simmer. Slowly add egg mixture into cream mixture, while continuously whisking. Add in vanilla and rum and whisk to combine. Strain mixture.For the Stuffing: Preheat oven to 350˚F. In large casserole pan or pot combine and toss pumpkin bread cubes, bacon, pecans, cooled caramel sauce and custard. Let stand for 15 minutes, occasionally pressing down bread to absorb custard mixture. Transfer to preheated oven and bake at 350˚F until tops are golden, about 45-50 minutes. Tent with foil if top starts to brown before custard sets. Remove from oven and allow to cool for 10 minutes before serving.

PUMPKIN BREAD STUFFING

Steps:

• Pumpkin bread: Preheat oven to 325. In a large bowl, mix together sugar, baking powder, baking soda, cloves, nutmeg, cinnamon and flour. In a medium bowl, whisk eggs. Add canola oil and mix to combine. Add pumpkin puree and mix to combine. Fold pumpkin-egg mixture into flour mixture until thoroughly combined. Butter the bottom and sides of two 9-inch loaf pans. Divide dough between both pans and bake for 1 hour and 20 minutes. Remove to a wire rack and cool completely. Stuffing: Preheat oven to 350. Break into pieces or dice pumpkin bread to yield 8 cups bread pieces. Spread bread pieces in a single layer on a baking sheet and bake until completely dry, 20 to 30 minutes. Remove from oven and cool completely. In a large pan over medium heat, saute onions in olive oil until translucent. Add bourbon, cranberries and orange zest.; mix well and remove from heat. In a large bowl, our cream over bread cubes and toss until liquid is absorbed. Squeeze excess liquid from bread and discard remaining cream. Fold onion mixture into bread. In a small bowl, whisk chicken stock and eggs and add to stuffing, then add pumpkin seeds, parsley, thyme, salt and pepper (and sauteed gizzard, heart and liver if desired), tossing to combine well. If baking outside turkey, transfer stuffing to a buttered 2 1/2 to 3 quart baking dish covered with foil and bake at 375 for about 20 minutes. uncover dish and bake until crisp, about 20 minutes (occasionally baste with pan drippings for a richer-tasting stuffing). To bake inside turkey, bring stuffing to room temp if prepared in advance. Bake to 165 degrees.