APRICOT & PISTACHIO STUFFING
Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey
Provided by Esther Clark
Categories Side dish
Time 1h5m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
- Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
- Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.
Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
TURKEY WITH PISTACHIO STUFFING
Rick Brown is a host of Barbecue America, a travel and cooking show on public TV. I have made this a couple times before and it is truly awsome!
Provided by Timothy H.
Categories Whole Turkey
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet using medium heat melt the butter and add the Pistachio's until they start turning brown. Remove and put in a small bowl. Add the remaining butter,leek,cinnamon and cloves. Cook until the leek is soft.
- Now add the cooked rice, stock,tomato,miny,allspice,oregano,cumin, garlic power,salt and pepper. Cook on low for 10 minutes stirring all the time. Stir in the pastachio's and let set for 15 minutes.
- Preheat grill at 325. Wash the turkey under cold water inside and out. Pat dry and set on a roasting rack inside a roasting pan. Fill the cavity with the stuffing. Use a skewer to close the cavity.
- Baste the top and side with the butter ans season with salt and pepper. Pour 2 cups of water in the bottom of the roasting pan.Place the turkey in the grill basting occasionally. Roast until the breast reads 165 degrees, about 3 1/2 to 3 hours 45 minutes. Remove the turkey from the grill, covering it with aluminum foil and let it rest for 15 minutes.
Nutrition Facts : Calories 551.5, Fat 28.8, SaturatedFat 9.2, Cholesterol 199.1, Sodium 261.4, Carbohydrate 11, Fiber 1.4, Sugar 0.9, Protein 58.6
COUSCOUS, PISTACHIO & CRANBERRY STUFFING
This is from Good Taste Christmas magazine - I thought it sounded lovely for a different stuffing. This can be used to either "stuff" your turkey or bake seperately. If you try it let me know what you think!
Provided by Annetty
Categories Christmas
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Place the couscous in a large bowl, pour over the boiling water, stir with a fork. cover and set aside for 10 minutes until all the liquid has absorbed.
- Melt the butter in a frying pan over medium heat until foaming add the onion, garlic, thyme and cumin cook, stirring for 5 minutes or until onion softens.
- Season with salt & pepper - set aside for 15 minutes to cool.
- Stir the onion mixture, craisins, pistachios and parsley into the couscous - add the eggs and stir to combine.
- Stuff the couscous mixture into the turkey and cook until turkey is done or place in rectangular baking tin (or arrange into a 25cm long roll, about 8cm thick - roll up foil to enclose stuffing, place on a baking tray) and bake with turkey for approx 45minutes or until done.
Nutrition Facts : Calories 219.8, Fat 10.1, SaturatedFat 4, Cholesterol 66.2, Sodium 59.5, Carbohydrate 27.3, Fiber 2.7, Sugar 6.2, Protein 6.3
CHERRY & PISTACHIO STUFFING
Try a new flavour combo in sausagemeat stuffing balls - sweet fruit, crunchy nuts and fresh parsley are a perfect match
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes 24 balls
Number Of Ingredients 11
Steps:
- Melt the butter in a small pan, add the onion and cook until soft, about 8 mins. Leave to cool.
- Mix the onion with the remaining ingredients, apart from the oil - the best way to do this is with your hands. Roll the stuffing mixture into 24 walnut-sized balls and put on a baking tray. You can make these and chill for up to 2 days in advance, or freeze for up to 2 months.
- When the turkey comes out of the oven, turn the heat up to 220C/200C fan/ gas 7. Drizzle the stuffing with oil and cook on a middle shelf for 30 mins. Swap to the top shelf for the final 10 mins if they need browning.
Nutrition Facts : Calories 128 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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