APRICOT & HAZELNUT STUFFING
Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes about 16 balls
Number Of Ingredients 9
Steps:
- Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
CHESTNUT STUFFING
It's definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry's chestnut version with apricots is a winner. This recipe is easily doubled.
Provided by Mary Berry
Categories Side dishes
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.
- Add 600ml/1 pint water into a pan with the onion and apricots. Bring to the boil, then reduce the heat and simmer for about five minutes. Drain.
- Put the breadcrumbs into a large bowl. Melt the butter in a frying pan and pour half of this onto the breadcrumbs.
- In the remaining butter, fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.
- Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.
WHEAT-BERRY STUFFING WITH PEARL ONIONS
Categories Onion Side Bake Thanksgiving Stuffing/Dressing Fall Healthy Parsley Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 12 cups, serving 8 generously
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Cut bread into 1/2-inch pieces and in a large shallow baking pan toast in one layer in middle of oven until just dry, about 15 minutes. Croutons may be made 1 day ahead and kept, covered, at room temperature.
- In a 4-quart kettle three fourths full of boiling water (do not salt water) cook wheat berries, uncovered, until tender, about 1 hour, and drain in a large sieve. Transfer wheat berries to a large shallow baking dish.
- While wheat berries are cooking, in a large saucepan of boiling water blanch onions 3 minutes. Drain onions and when cool enough to handle, peel. In a large skillet melt butter over moderately high heat and sauté onions, stirring occasionally, until golden, 15 to 20 minutes. Chop parsley and add with onions to wheat berries. Wheat-berry mixture may be made 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
- Add croutons and broth to wheat-berry mixture and toss to combine well. Bake stuffing in middle of oven, uncovered, 30 minutes, or until top is slightly crisp.
WHEATBERRY STUFFING WITH APRICOTS
Steps:
- Preaheat oven to 350 F. In 4-quart saucepan, heat wheatberries and 6 cups water to boiling over high heat. Reduce heat to low, cover and simmer 1 hour or until wheatberries are firm to the bite, but tender enough to eat. Drian and set aside. Prepare rice in 5-6 quart saucepot as label direct. Cover and set aside. In same saucepot, heat oil. Add onion and jalapeno, cook 5-7 minutes, add carrots, celery and cook 15 minutes or until tender. Add orange peel and allspice, cook 2 minutes. Add apricots, broth, salt and water, heat to boiling over high heat. Reduce heat to low, simmer uncovered 5 minutes to blend flavors. Add wheatberries, rice and cilantro to vegetable mixture, stirring to combine. Put this mixture into 13" by 9" baking dish. Cover with foil and bake 20 minutes or until heated through.
BRANDY APRICOT STUFFING
A nice addition instead of potatoes. We have this with cornish game hens. Cook time includes 20 minute cool down time for the sauce .
Provided by peachez
Categories Weeknight
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Lightly oil a 2 quart casserole.
- In a small saucepan; heat brandy and the apricots to boiling, stir well.
- Remove from heat and set pan aside.
- Heat vegetable oil over medium high heat in a large saute pan, add the celery, onion and garlic, saute until lightly brown, about 2 minutes Add the brandy and apricots to the saute pan, cook until half the liquid reduces.
- Remove from heat and cool In a large mixing bowl, combine the brandy/ apricot sauce, stuffing cubes, vegetable or chicken broth, almonds, cranberries, thyme and pepper- taste to adjust seasonings, add whisked egg.
- Toss gently to mix Spoon into oiled casserole dish, cover with lid.
- Bake for 45 minutes or until throughly heated.
- Serve.
Nutrition Facts : Calories 313, Fat 12.4, SaturatedFat 2.2, Cholesterol 21.1, Sodium 559.8, Carbohydrate 29.6, Fiber 4.6, Sugar 6.9, Protein 5.3
GRAND MARNIER APRICOT STUFFING
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
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.
APPLE & APRICOT STUFFING
I found my stuffing recipe in a magazine years ago and made a few tweaks. I took out the pork sausage, and everyone likes the simpler version that features fruit and veggies. -Jeanne Horn, Duluth, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place bread cubes on ungreased baking sheets. Bake 18-20 minutes or until toasted. Cool on baking sheets., In a Dutch oven, heat butter over medium-high heat. Add celery and onion; cook and stir until tender. Add apples, apricots, parsley and bread cubes. Stir in broth and melted butter. Transfer to a greased 13x9-in. baking dish., Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 256mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.
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
WHEATBERRY SALAD WITH BEETS, APRICOTS AND WALNUTS
Steps:
- Combine the apricots and apple cider in a small bowl. Soak until plumped, about 1 hour. Drain, chop finely and set aside.
- Make a vinaigrette by combining the lemon juice, orange juice, orange rind and Pernod in a large glass or ceramic bowl. Season with the salt and pepper. Set aside.
- Combine the wheatberries and chicken broth in a saucepan. Bring to a boil, reduce the heat to medium low and simmer until partially cooked, about 15 minutes. Drain. Add to the vinaigrette. Toss. Set aside.
- Combine the beets and 3 cups of cold water in a saucepan. Simmer over medium heat until tender, but not soft, about 20 minutes. Drain. Rinse under cold running water until cool. Peel. Cut into 1/2-inch dice. Add to the salad and toss. Add the apricots, walnuts and parsley and toss. Drizzle with walnut oil. Toss again. Season with salt and pepper. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 14 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 742 milligrams, Sugar 48 grams
WHEAT BERRY SALAD WITH DRIED APRICOTS
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
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
More about "wheatberry stuffing with apricots food"
APRICOT STUFFING RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
著者 Dominic Chapman推定読み取り時間 1 分カテゴリ Side合計時間 40 分
WHEATBERRY STUFFING WITH APRICOTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
料理 American合計時間 1 時間 45 分対象人数 10カロリー 125 (1 人分)
THANKSGIVING STUFFING WITH APRICOTS CELERY AND PECANS
From apriljharris.com
HOW TO COOK CRACKED WHEAT STUFFING WITH APRICOTS & DILL ...
From youtube.com
SIMPLE APRICOT STUFFING RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
MARY BERRY APRICOT & CHESTNUT STUFFING - WELLBEING BARISTA
From wellbeingbarista.com
APRICOT STUFFING | EASY CHRISTMAS RECIPES - RED ONLINE
From redonline.co.uk
APRICOT STUFFING: PERFECT FOR TURKEY & PORK | GREEDY …
From greedygourmet.com
CRANBERRY AND APRICOT STUFFING RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
APRICOT & SAUSAGE STUFFING | JAMIE OLIVER RECIPES
From jamieoliver.com
CHRISTMAS APRICOT AND CHESTNUT STUFFING RECIPE | PBS FOOD
From pbs.org
WHEAT BERRY, APRICOT AND ARUGULA SALAD - WHOLE …
From wholefoodsmarket.com
APRICOT & SAUSAGEMEAT STUFFING - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love