Turkey With Fruit And Nut Stuffing Food

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ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING



Rolled Turkey Breast with Nutty Fruit Stuffing image

Provided by Nancy Fuller

Categories     main-dish

Time 11h10m

Yield 12 servings

Number Of Ingredients 28

One 10-pound boneless, skin-on whole turkey breast, tenderloins removed
1 gallon hard apple cider
1/4 cup kosher salt
4 tablespoons Poultry Seasoning, recipe follows
2 onions, sliced into 1 1/2-inch-thick rings
4 tablespoons unsalted butter, at room temperature
8 tablespoons unsalted butter, plus more for greasing
5 stalks celery, finely diced
2 onions, finely diced
2 cups calvados
1 cup dried apricots, roughly chopped
1 cup dates, roughly chopped
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 cups 1/2-inch cubes white bread, toasted
2 cups chicken broth
2 cups pecans, toasted and roughly chopped
1 tablespoon chopped fresh or dried sage
1 tablespoon fresh or dried thyme leaves
2 eggs
1/2 cup dry white wine
1 1/4 cups chicken broth
2 tablespoons flour
1 tablespoon dried marjoram
1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme

Steps:

  • For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
  • For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
  • In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
  • Preheat the oven to 375 degrees F. Grease a casserole dish.
  • Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
  • Place the remaining stuffing in the prepared casserole dish, and set aside.
  • Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
  • After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
  • Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
  • For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
  • In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
  • Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
  • Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
  • Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.

TURKEY WITH FRUIT AND NUT STUFFING



Turkey with Fruit and Nut Stuffing image

Between Martha's beloved method for roasting turkey with wine- and butter-soaked cheesecloth, to the sweet and nutty stuffing, this Thanksgiving recipe does not skimp on flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

One (12 to 14-pound) fresh whole turkey, giblets and neck reserved
2 cups unsalted butter (4 sticks), melted, plus 4 tablespoons unsalted butter softened
1 bottle dry white wine
2 carrots, coarsely chopped
2 parsnips, coarsely chopped
2 ribs celery, coarsely chopped
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
Fruit and Nut Stuffing
2 cups Giblet Stock
3 tablespoons all-purpose flour

Steps:

  • Rinse turkey with cool water and dry with paper towels. Let stand for 2 hours at room temperature.
  • Preheat oven to 450 degrees with rack in lower third. Combine melted butter and white wine in a large bowl. Fold a large piece of cheesecloth into quarters and cut into a 17-inch, four-layer square. Immerse cheesecloth in butter and wine; let soak.
  • Add vegetables to a large, heavy roasting pan. Place a roasting rack over vegetables. Position turkey, breast-side up, on rack. If turkey comes with a pop-up timer, remove it; an instant-read thermometer is a more accurate indication of doneness. Fold wing tips under turkey. Season cavity with salt and pepper. Fill cavities loosely with as much stuffing as they will hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish at 375 degrees.) Truss turkey with kitchen string. Fold neck flap under and secure with toothpicks. Rub turkey with softened butter and season with salt and pepper.
  • Lift cheesecloth out of liquid and squeeze it slightly, leaving it very damp. Spread it evenly over breast and about halfway down sides of turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350 degrees.and continue to cook for 2 more hours, basting every 30 minutes and watching pan juices; if vegetables begin to darken, add a little chicken stock or water.
  • After these 2 1/2 hours of cooking, carefully remove and discard cheesecloth. Turn roasting pan so breast is facing back of oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 30 to 60 more minutes, basting after 30 minutes.
  • After these three hours of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180 degrees.(stuffing should be between 140 degrees.and 160 degrees. and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.
  • When fully cooked, transfer turkey to a serving platter and let rest for about 30 minutes. Meanwhile, make gravy. Strain pan juices into a fat separator, discarding vegetables. Let stand until fat rises to the surface, about 10 minutes, then skim it off. In a small jar, shake to combine, giblet stock and flour. Place roasting pan over medium-high heat. Add giblet stock mixture. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring back to a boil, and cook until liquid has thickened slightly. Add defatted pan juices and cook over medium-high heat until thickened to desired consistency. You will have about 2 cups of gravy. Season with salt and pepper. Strain into a gravy boat. Serve with turkey.

FRUITY CHRISTMAS STUFFING



Fruity Christmas stuffing image

Ditch shop-bought and make your own stuffing. This meat-free version is packed with cranberries, clementines, apple, almonds and figs, so it's a real treat for vegetarians

Provided by Good Food team

Categories     Side dish

Time 1h10m

Number Of Ingredients 12

100g dried cranberries
½ tbsp olive oil
1 onion , thinly sliced
50g blanched almond
2 clementines , peel on, quartered
100g dried fig , roughly chopped
1 eating apple , grated
¼ tsp cinnamon
½ tsp allspice
350g fresh breadcrumb
1 tbsp chopped rosemary
large knob of butter

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the cranberries into a bowl and cover with boiling water. Meanwhile, heat the oil in a frying pan and soften the onion. Tip into a large bowl and leave to cool. Add the almonds to the same pan and toast until golden brown. Leave to cool, then roughly chop. With their peel on, whizz the clementine quarters in a food processor until puréed. Drain the cranberries.
  • Add the nuts, clementine purée, cranberries and the remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together, then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden.

Nutrition Facts : Calories 295 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 19 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 12 cups

Number Of Ingredients 23

12 whole pitted prunes, halved
12 dried apricots, halved
1 cup dark raisins
1/2 cup dried currants
1/4 cup bourbon
4 tablespoons unsalted butter
2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
2 large onions, cut into 1/4-inch pieces
2 ribs celery, cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 cup walnut pieces
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole cashews, unsalted
4 slices (1-inch) day-old brioche, cut into 1-inch cubes
1 cup low-sodium canned chicken broth
2 cups fresh cranberries
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon finely chopped fresh parsley
3 large eggs, lightly beaten
Coarse salt and freshly ground pepper

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.

TURKEY WITH FESTIVE FRUIT STUFFING



Turkey with Festive Fruit Stuffing image

Apples, cranberries and raisins make every bite of this stuffing moist and fruity. A dear friend shared the recipe with me years ago.

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 14 servings (10 cups stuffing).

Number Of Ingredients 13

3 celery ribs, chopped
2 medium onions, chopped
3/4 cup butter, divided
5 cups unseasoned stuffing cubes
1-1/2 cups chopped peeled tart apples (about 2 medium)
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dried cranberries
1/4 cup egg substitute
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 cups chicken broth
1 turkey (14 to 16 pounds)

Steps:

  • In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts :

WINTER FRUIT AND NUT STUFFING



Winter Fruit and Nut Stuffing image

Categories     Fruit     Nut     Side     Bake     Thanksgiving     Stuffing/Dressing     Prune     Pear     Apricot     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

12 tablespoons (1 1/2 sticks) butter
2 large Anjou pears, peeled, cored, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 teaspoon ground cinnamon
4 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups Sauternes or other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
14 cups 1/2-inch cubes crustless firm white bread (about 1 1/2 pounds)
1 cup pecans, toasted, chopped

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
  • Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.

Provided by Jo Coburn

Categories     Fruit

Time 1h30m

Yield 12-20 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1 cup finely diced onion
1 cup finely diced celery
1/2 cup dried cranberries
1 cup toasted chopped pecans
16 ounces unseasoned bread, cubes
1 cup white raisins
1 teaspoon sage leaves or 1/2 teaspoon ground sage
1 teaspoon thyme leaves or 1/2 teaspoon ground thyme
2 teaspoons marjoram, leaves or 1 teaspoon ground marjoram
1 1/2 cups chicken broth
salt
pepper

Steps:

  • Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
  • If you need to toast your pecans you can do so over medium-low heat in a skillet.
  • Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
  • (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
  • You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
  • Cooking times will vary with size and shape of pan.
  • Add broth to maintain preferred moisture level of stuffing.

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Kelsey Nixon

Time 1h20m

Yield 12 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish
4 celery stalks, finely chopped (about 2 cups)
2 Golden Delicious apples, cored and chopped into 1/4-inch cubes
2 medium onions, finely chopped (about 3 cups)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken or vegetable broth
One 12-ounce bag cubed country-style stuffing
1 cup chopped dried apricots
1 cup dried cherries
1 cup pecans, toasted and chopped
4 large eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
  • In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
  • Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

TURKEY STUFFING (DRIED FRUIT AND NUT)



Turkey Stuffing (Dried fruit and nut) image

Make and share this Turkey Stuffing (Dried fruit and nut) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 8

5 ml sunflower oil
2 small cooking apples, peeled and chopped
5 ml ground cinnamon
50 g no soak dried apricots, chopped
50 g no soak dried peaches, chopped
50 g raisins
100 g almonds
3 tablespoons water

Steps:

  • Following is the method for stuffing: Heat oil in a non-stick pan.
  • Fry onions until soft- 5 to 8 minutes.
  • Add apples.
  • Cook for 3 minutes.
  • Cover.
  • Cook for 2 minutes.
  • Add remaining ingredients.
  • Cook for 5 minutes.
  • Folowing is the method to prepare the dish: Spread out the turkey breast thinly.
  • Place stuffing on the breast.
  • Form a roll, rolling the breast.
  • Tie with a twine to hold it firm.
  • Sear all around.
  • Bake in a pre-heated oven at 180C for 35-40 minutes until well done.
  • Slice.
  • Prepare a nice presentation on a plate with your choice of vegetables and roast potatoes.

Nutrition Facts : Calories 1308.5, Fat 65, SaturatedFat 5.3, Sodium 405.2, Carbohydrate 179.9, Fiber 26.4, Sugar 92.9, Protein 30.5

ROAST TURKEY WITH HAZELNUT STUFFING



Roast Turkey with Hazelnut Stuffing image

Provided by John Moraru

Categories     Nut     Poultry     turkey     Roast     Thanksgiving     Dinner     Fall     Hazelnut     Michigan

Yield Makes 6 to 10 servings

Number Of Ingredients 33

Turkey:
1 14- to 16-pound fresh turkey
1 cup coarse salt
2 Granny Smith apples, quartered
1 teaspoon nutmeg
1 teaspoon allspice
1 orange, quartered
1 Basting Sauce (to use at start of roasting):
1 cup unsalted butter
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 teaspoon coarse black pepper
3 tablespoons fresh thyme or 1 tablespoon dry
1/2 teaspoon salt
2 Basting Sauce (to use at end of roasting):
1/4 pound unsalted butter
1/4 cup maple syrup
Sausage and Hazelnut Stuffing:
1 cup hazelnuts, roasted and skinned
1 pound fresh pork sausage
1/2 pound chicken breast, skinned, boned, and diced
1/2 cup unsalted butter
1 pound chopped onion
2 cups chopped celery
2 tablespoons sage
1/2 pound Virginia ham, diced
8 cups stale bread, cut in 1/2-inch cubes
1 cup chopped Italian parsley
3 large eggs, beaten
2 teaspoons coarse salt
2 teaspoons coarse black pepper
2 ounces Amaretto
1 cup turkey stock

Steps:

  • Prepare Turkey:
  • Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
  • Preheat oven to 350°F.
  • Mix spices with apples.
  • Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
  • Prepare basting sauce #1 by heating butter and adding juices and spices.
  • Put turkey in roasting pan and add basting sauce.
  • Roast, covered with foil, for 2 hours.
  • Prepare Stuffing:
  • Put hazelnuts in food processor and chop to medium coarseness.
  • In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
  • Put in baking pan and bake 1 hour at 350 °F.
  • Finish Roasting Turkey:
  • Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
  • Prepare #2 basting sauce by heating butter and maple syrup.
  • Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
  • Baste with #2 sauce until all sauce is gone.
  • Remove fruit from inside.

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  • For the stuffing, gently heat the Madeira in a small pan, add the raisins, cover and leave to soak for an hour. Melt the butter in a frying pan, add the onion, garlic, pine nuts and a pinch of salt; cook until the onion is soft. Tip into a bowl, add the crumbs and cool slightly before mixing in the sausage meat, egg, sage, Madeira- soaked raisins and some black pepper. Cover and chill.
  • Next morning (Christmas Eve), remove the turkey from the brine, rinse with fresh water and pat dry. Put the crown back in the fridge on a plate, loosely covered with baking paper. Lay the boned legs out flat on a board and place a sausage shape of stuffing in the centre. Roll the legs up around the stuffing, tie with string to secure then roll tightly in clingfilm (use enough to wrap around the roulades about 3 times) and knot the ends, taking care to remove any air bubbles. Chill for at least 2 hours or until ready to cook. Roll any remaining stuffing mixture into small balls, cover and chill with the stuffed legs.


DRIED FRUIT AND NUT STUFFING FOR OLD-FASHIONED STUFFED TURKEY
Dried Fruit and Nut Stuffing for Old-Fashioned Stuffed Turkey. PUBLISHED NOVEMBER/DECEMBER 2009 . SERVES Makes about 12 cups. WHY THIS RECIPE WORKS. We discovered a few ways to get a roast turkey recipe with everything in one package—juicy meat, burnished skin, and richly flavored stuffing. We salted the meat to keep it flavorful and …
From cooksillustrated.com
Servings 12
Category Side Dishes


FRUIT AND NUT STUFFING RECIPE | KELSEY NIXON | COOKING CHANNEL
Directions. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute.
From cookingchanneltv.com
Servings 12
Total Time 1 hr 20 mins


ROAST TURKEY ROLL STUFFED WITH FRUIT, NUTS AND CAMEMBERT ...
Fill with stuffing, close and tie up with string. Place turkey roll in an ovenproof dish. In a bowl, combine butter, brown sugar, cider vinegar and Dijon mustard. Spread over turkey roll. Roast in centre of oven for 1 hour or when thermometer reaches 165°F (74°C). Baste with pan juices twice while roasting.
From metro.ca
5/5 (3)
Total Time 1 hr 15 mins
Servings 10


SPANISH TURKEY STUFFING WITH FRUIT, NUTS, SAUSAGE AND PORK ...
Catalan Turkey Stuffing Yield: enough for a 10 pound turkey, scale to your needs Ingredients: 8 ounces prunes 8 ounces dried apricots or peaches 3 ounces dried chestnuts 2 ounces lard 8 ounces boned loin of pork, diced small 3 ounce spine-nuts 1 ¼ pounds sausage meet 1 cooking apple, peeled and diced 3 ounces vino rancio or dry vermouth
From cookingbythebook.com
Estimated Reading Time 1 min


SAVORY TURKEY BREAST STUFFED WITH FRUIT AND NUTS - ALETIA ...
Open the turkey breast like a book and season with salt and pepper. Spread the fruit and nut filling evenly over half the opened turkey breast, leave a little border around the outer edges. Fold the other half of the turkey breast over the stuffing. Tie the breast crosswise with kitchen string in four or five places to hold it all together.
From aletiadupree.com
Servings 8
Total Time 1 hr 20 mins
Estimated Reading Time 2 mins


PERFECTING THANKSGIVING DINNER: STUFFING | FOOD & WINE
Stuffing Recipes with Fruit and Nuts Apple-Chestnut Stuffing This apple stuffing gets richness from cubes of buttery challah bread and crunch from cooked chestnut.
From foodandwine.com
Estimated Reading Time 4 mins


MIXED FRUIT AND NUT STUFFING - MCCORMICK
Apples, dried fruit and walnuts add sweet fruit flavor and nutty texture to stuffing. Delicious with roast chicken, turkey or pork. 1 Preheat oven to 325°F. Melt butter in large skillet on medium heat. Add onions; cook and stir 3 minutes or until softened. Add apples, dried fruit, walnuts, rosemary, thyme and pepper; stir until well mixed.
From mccormick.com
Cuisine American
Category Salad And Dressings
Servings 12


ASTRAY RECIPES: FRUIT & NUT STUFFING
Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended. Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey ¾ full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)
From astray.com


BREAD AND FRUIT STUFFING RECIPES
Bread And Fruit Stuffing Recipes BROWN BREAD STUFFING WITH FRUIT. Provided by Aida Mollenkamp. Categories side-dish. Time 1h20m. Yield 8 servings. Number Of Ingredients 13. Ingredients; 1/2 stick (4 tablespoons) unsalted butter, plus more for baking dish: 1 pound loaf whole-wheat bread, cut into large dice : 3 cloves garlic, thinly sliced: 3 celery ribs, roughly …
From tfrecipes.com


FRUIT & ROASTED NUT STUFFING - BRITISH TURKEY
Instructions. Soak the prunes and apricots for at least an hour in hot water, then drain, reserving some of the liquid. Fry the celery, onion and apple in the butter for about 5 …
From britishturkey.org.uk


KIWILIMON RECIPES - TURKEY WITH MIXED FRUIT AND NUT ...
TURKEY WITH MIXED FRUIT AND NUT STUFFING. Kiwilimon Recipes. 2 hrs · # CHRISTMAS
From facebook.com


TURKEY WITH FRUIT AND NUT STUFFING | TURKEY RECIPES ...
Oct 27, 2014 - Pack this moist turkey with our Fruit and Nut Stuffing, which offers a blend of cashews, walnuts, raisins, macadamia nuts, cranberries, apricots and apples.
From pinterest.com


STUFFING TURKEY WITH FRUIT RECIPES ALL YOU NEED IS FOOD
Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings ...
From stevehacks.com


CHRISTMAS STUFFING RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


RECIPES > EGGS > HOW TO MAKE FRUIT AND NUT STUFFING
Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups) How To make Fruit and Nut Stuffing's Videos. Northwest Fruit Stuffing Northwest Fruit Stuffing Prep: 35 minutes Bake: 45 minutes • Serves: 12 Nonstick cooking spray 12 slices sourdough bread, cut into ¾-inch cubes 4 …
From mobirecipe.com


WINTER FRUIT AND NUT STUFFING | WINTER FRUIT, FOOD, RECIPES
Nov 6, 2013 - Last year I struggled and struggled with what type of stuffing (or dressing, as I don't generally stuff my turkey) to fix. After digging through many recipes, I decided the winter fruit and nut stuffing would be a perfect addition to the table. Filled ...
From pinterest.com


FRUIT AND NUT STUFFING RECIPE - COOKING INDEX
Add the macerated fruit and all remaining ingredients. Gently mix the stuffing with 2 large spoons until evenly blended. Set aside the stuffing while you prepare the turkey for roasting. Stuff turkey 3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)
From cookingindex.com


TURKEY STUFFING RECIPES - CANADIAN LIVING
Pear, Pecan and Cherry Stuffing The fruit and nuts can be easily replaced with the same quantity of apples, raisins, hazelnuts or any other favourites. Chorizo, Apricot and Chestnut Stuffing This stuffing recipe and method ensures a nice crispy top. Roasted Red Pepper Fennel and Rice Stuffing This stuffing is gluten- and dairy-free. Jalapeno Cornbread Stuffing with …
From canadianliving.com


TURKEY STUFFING DRIED FRUIT AND NUT RECIPES
Turkey Stuffed with Dried Fruit and Nuts (Pavo a la Catalana) rec.food.cooking/Claudia Kale (1991) serves 6-8 1 turkey, preferably a hen, about 9 lb. salt and pepper butter or dripping for roasting stuffing: 12 oz. sausage meat* 4 oz. chopped onion 4 oz. blond raisins (sultanas) 5 oz. chopped, pitted, dried prunes 5 oz. chopped, pitted, dates 5 oz. chopped, dried apricots 5 oz. …
From tfrecipes.com


FRUIT STUFFING FOR TURKEY RECIPES ALL YOU NEED IS FOOD
FRUIT AND NUT STUFFING RECIPE - FOOD.COM. I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey. From food.com Total Time 1 hours 30 minutes Calories 281 per serving. Add broth to maintain preferred moisture level of stuffing. See details » FRUIT AND NUT STUFFING …
From stevehacks.com


SPICED NUT-STUFFED TURKEY ROAST | RICARDO
Ricardo's recipes : Spiced Nut-Stuffed Turkey Roast . Spiced Butter . 1/2 cup (125 ml) butter, softened; 1/2 teaspoon (2.5 ml) dry mustard
From ricardocuisine.com


TURKEY BREAST STUFFED WITH FRUIT AND NUTS | FROM THE GRAPEVINE
Turkey breast stuffed with fruit and nuts (Photo: Miriam Kresh) Mix the fruit, nuts, optional rice, onion, salt, pepper and wine. Stuff the mixture into the turkey breast. Sprinkle paprika and additional 1/2 teaspoon salt all over the breast. Pour the olive oil over the breast and spread it on all sides. If any stuffing falls out, just scoop it ...
From fromthegrapevine.com


TURKEY STUFFING NUTS - RECIPES | COOKS.COM
Saute onions, celery, and parsley ... whites, stock, fruit, and nuts. Mix well. Makes enough Mix well. Makes enough stuffing for a 10 to 12 pound turkey or 6 side dishes.
From cooks.com


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