Wheatberry Stuffing With Apricots Food

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CRANBERRY AND APRICOT JEWELED STUFFING



Cranberry and Apricot Jeweled Stuffing image

A fruity and savory stuffing to serve with ham, pork, and turkey. Stuffing takes about 20 minutes from printing out recipe to table!

Provided by Dawn399

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4 cups water
1/2 cup chopped dried apricot
1/2 cup dried cranberries
2 tablespoons butter
1 (6 ounce) package chicken flavor stuffing mix
1 tablespoon fresh lemon juice
1/3 cup chopped pecans
1/4 teaspoon pepper
1/4-1/2 teaspoon salt

Steps:

  • Bring water to a boil in a 2 quart saucepan or casserole dish.
  • Add all ingredients and cook for 5 minutes on a low temperature.
  • Fluff with a fork and stir ingredients together for a couple more minutes, may add additional water, butter or seasoning if desired.
  • Serve-yummy!

Nutrition Facts : Calories 321.5, Fat 14.1, SaturatedFat 4.5, Cholesterol 17, Sodium 841.2, Carbohydrate 44.4, Fiber 3.7, Sugar 13.9, Protein 6.9

GRAND MARNIER APRICOT STUFFING



Grand Marnier Apricot Stuffing image

Well, the rain and gray gloom came back to our area today. So it got me thinking about Thanksgiving and planning ahead, lol. I usually try a lot of new recipes each year just to vary things up a bit. I have to have a Grand Marnier cranberry sauce otherwise the kids all start a mutiny! So this stuffing sounds really good and is very possibly a new contender this year. My notes don't say where I got this recipe but I'm pretty sure it was online somewhere. Since I've never made this one before, I'm guessing at servings and times.

Provided by lazyme

Categories     Pork

Time 45m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup dried apricot, diced
1 1/2 cups Grand Marnier
4 cups chicken broth
2 cups celery, coarsely chopped
1 yellow onion, chopped
1 lb turkey sausage
1 lb herb stuffing mix
1 cup apple, slivered pieces
1/2 teaspoon dried thyme
fresh ground black pepper

Steps:

  • Place apricots and 1 cup Grand Marnier in a small saucepan, and heat to boiling.
  • Remove from the heat and set aside.
  • Heat chicken broth to boiling.
  • Add celery and onion.
  • Simmer 20 minutes or until tender.
  • Cook the sausage in the microwave oven and chop fine.
  • In a large mixing bowl, combine stuffing mix, apricots with liquid, sausage, slivered apples, onion, celery and broth.
  • Stir to combine.
  • Add remaining Grand Marnier.
  • Stir well to moisten stuffing.
  • Season with thyme and pepper to taste.
  • Makes enough for 21-24 pound turkey.

MIXED-GRAIN STUFFING



Mixed-Grain Stuffing image

Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h40m

Yield Makes 8 cups

Number Of Ingredients 16

1 1/2 cups wheatberries or spelt (10 ounces)
1/3 cup extra-virgin olive oil
1 medium yellow onion, minced (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
10 ounces cremini or white button mushrooms, coarsely chopped (3 cups)
7 ounces shiitake mushrooms, stemmed and coarsely chopped (3 1/2 cups)
2 cups vegetable broth
Pinch of saffron
3/4 cup millet
1 cup golden raisins, coarsely chopped
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon finely grated orange zest (preferably blood orange), plus 2 tablespoons fresh juice
1 cup packed coarsely chopped flat-leaf parsley leaves

Steps:

  • Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
  • Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
  • Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.

WHEAT BERRY SALAD WITH DRIED APRICOTS



Wheat Berry Salad With Dried Apricots image

Another BH&G winner. Haven't made it yet, but plan to do so next time our friends who are vegetarians come over for dinner. Prep time does not include chilling time or cooling time for wheat berry mixture.

Provided by TasteTester

Categories     Grains

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup wheat berries, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained (chickpeas)
1 cup slivered fresh snow pea
1/2 cup dried apricot, sliced
1/2 cup dried cranberries
1/4 cup chopped green onion
3 tablespoons toasted walnut oil
1 tablespoon lemon juice

Steps:

  • In a medium bowl combine wheat berries, 3 cups water, and 1/8 teaspoon salt; cover and refrigerate overnight. Transfer to medium saucepan; bring to boiling. Reduce heat; simmer, covered, 45 to 60 minutes or until tender. Drain; cool 1 hour.
  • In large bowl, combine drained wheat berries, garbanzo beans, snow peas, apricots, cranberries and green onions.
  • In bowl, whisk together oil, lemon juice, and 1/2 teaspoon each salt and pepper. Pour over wheat berry mixture; stir to coat. Serve at once or cover and refrigerate up to 24 hours.

Nutrition Facts : Calories 180.7, Fat 7.7, SaturatedFat 0.7, Sodium 214.3, Carbohydrate 25.1, Fiber 4.7, Sugar 6.7, Protein 4.3

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