CRANBERRY PECAN STUFFING
While I love stuffing, my family wasn't that fond of it-that is, until I found this recipe. I added a few touches of my own and now they gobble it up. Cranberries and pork really make it something special. -Robin Lang, Muskegon, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 13 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
Nutrition Facts : Calories 219 calories, Fat 11g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 532mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY-PECAN WILD RICE STUFFING
Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Provided by Food Network Kitchen
Time 55m
Yield 6-8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
- Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.
SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING
Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.
Provided by The Hearty Boys
Categories side-dish
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
- Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.
DRIED CRANBERRY AND APPLE TURKEY STUFFING
A recipe of my girlfriends, made at her house for a Christmas dinner a few years back...an excellent recipe for a stuffing, that is prepared to cook inside the turkey. Note cooking time depends on how long the turkey is cooked, I imagine that you could bake this outside the turkey also too. This recipe can be doubled if desired.
Provided by Kittencalrecipezazz
Categories Apple
Time 25m
Yield 4 cups
Number Of Ingredients 14
Steps:
- In a frypan, melt butter, saute onion and garlic until soft (not brown), about 5 minutes.
- Add in the bread cubes and herbs, stirring to combine.
- Stir in apples, wine, stock, pecans, cranberries and parsley (if the mixture seems too dry add in just a bit more stock, not too much!).
- Cool to almost room temperature.
- Add in egg or egg whites.
- Season well with salt and lots of pepper.
- Stuff into the turkey.
Nutrition Facts : Calories 584.2, Fat 39.1, SaturatedFat 12.7, Cholesterol 91.9, Sodium 415.8, Carbohydrate 51.3, Fiber 14.4, Sugar 13.1, Protein 11
PORK TENDERLOIN STUFFED WITH CRANBERRIES, PECANS & RICE
This is the best stuffed (or unstuffed) pork tenderloin I have ever tasted! The combination of the dried cranberries and pecans with the rice is superb and the tenderloin stays moist and tender. The recipe was adapted from Canadian Living Magazine.
Provided by MMers
Categories Brown Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- STUFFING: In saucepan, heat oil over medium heat; fry onion, garlic, sage and pepper until softened, about 5 minutes.
- Add brown and wild rice; stir to coat.
- Add the 1 cup of stock and bring to boil; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 45 minutes.
- Add cranberries and pecans; fluff with fork and let cool.
- Preheat oven to 375F degrees.
- Trim any fat from pork.
- Make lengthwise cut in each tenderloin halfway through; open like a book.
- Place between plastic wrap; using meat pounder or rolling pin, pound to generous 1/4" thickness.
- Mix egg into stuffing.
- Spoon half of it lengthwise down center of each tenderloin.
- Fold up tenderloins around stuffing.
- Tie with string at 1" intervals, tucking in and securing ends.
- In large ovenproof skillet, heat oil over medium-high heat; brown tenderloins.
- Place skillet in oven; roast until just a hint of pink remains inside and juices run clear when pierced with a fork, about 25 minutes.
- Transfer to cutting board and tent with foil.
- Let sit for 10 minutes.
- Meanwhile, drain off any fat from skillet.
- Add the 3/4 cup of stock and cranberry juice; bring to boil, scraping up brown bits.
- Combine cornstarch with 1 tbsp of cold water; whisk into skillet and boil, stirring, until thickened (about 1 minute).
- Cut pork diagonally into 1/2" slices.
- Serve with sauce.
Nutrition Facts : Calories 297.1, Fat 12.8, SaturatedFat 3, Cholesterol 110.1, Sodium 69.6, Carbohydrate 18.3, Fiber 1.7, Sugar 4, Protein 26.6
WILD RICE STUFFING WITH DRIED APRICOTS AND PECANS
Make and share this Wild Rice Stuffing with Dried Apricots and Pecans recipe from Food.com.
Provided by Diana Adcock
Categories Rice
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium high heat combine the rice, stock, 1/4 t.
- salt and 2 cups water.
- Bring to a boil.
- Reduce heat to a simmer, cover and cook, stirring often, until rice is tender, about 40 minutes.
- If all the liquid isnt absorbed dont worry about it, as long as the rice is done.
- Add the apricots, celery, carrots, onions and nuts to the rice mixture, stir and cover for 15 minutes.
- Taste and add remaining salt if you want and pepper to taste.
- Drain if needed.
- Stuff bird or place in a buttered casserole dish and bake at 350 degrees for 30 minutes.
Nutrition Facts : Calories 256, Fat 6.2, SaturatedFat 0.7, Cholesterol 1.8, Sodium 255.2, Carbohydrate 44.1, Fiber 5, Sugar 10.2, Protein 8.9
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