Raisin Walnut Stuffing Food

STUFFING WITH GOLDEN RAISINS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
• Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
• Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.

RAISIN WALNUT STUFFING

Steps:

• Put dry bread crumbs in a large bowl - set aside.
• Melt butter in frying pan and add all ingredients, except the water and bread crumbs. Cook on medium heat until the onions and celery are transparent, but not burned. Turn off burner.
• Add the water to mixture and add all at once to the dry bread crumbs. Depending on climate you may want to add a little less or more water to moist the bread crumbs but not too wet! Once stuffing is cooled down, stuff your turkey.

SAUSAGE, APPLE, AND WALNUT STUFFING

Steps:

• Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
• Preheat the oven to 350 degrees F.
• Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
• Remove from the oven and serve.
• MMMMM...stuffing!

CRAN-RAISIN WALNUT STUFFING

Steps:

• Saute onions and celery in butter until tender.
• While cooking above, heat cranberries and raisins in the chicken broth over low heat to plump.
• In a large bowl, mix bread cubes, walnuts and spices.
• Add remaining ingredients and toss well to ensure the mixture is evenly moist.
• Place in covered caserole dish and cook at 325°F for 30 minutes.
• If you like a crispy top, remove lid for last 5 minutes of cooking.

CRANBERRY-WALNUT STUFFING

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan set over medium heat, toast the walnuts until lightly golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, and then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock and egg in a large measuring cup, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes. Serve hot.

DUTCH-OVEN RAISIN WALNUT BREAD

Steps:

• In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.

FRUIT AND NUT STUFFING

Steps:

• Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
• Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
• Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

APPLE WALNUT STUFFING

Steps:

• Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
• Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
• Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
• Bake at 350* for 30 minutes.
• Yield: 6 servings (4 1/2 cups).

WALNUT-HERB STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

WALNUT STUFFING

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.