Almond And Celery Stuffing Recipes

BREAD AND CELERY STUFFING

Steps:

• Let bread slices air dry for 1 to 2 hours, then cut into cubes.
• In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
• Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

CORNISH HENS WITH ALMOND STUFFING

Steps:

• In a large skillet, saute celery and onion in 1 tablespoon butter until tender. Stir in the stuffing, broth, almonds, parsley, poultry seasoning, salt and pepper. Spoon about 1 cup stuffing mixture into each hen; tie legs together with kitchen string., Place hens breast side up on a rack in a shallow roasting pan; cover with foil. Bake at 375° for 40 minutes. In a small microwave-safe bowl, melt remaining butter with garlic and paprika. Uncover hens; baste with butter mixture., Bake, uncovered, for 20-30 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

ALMOND CHICKEN CASSEROLE I

Steps:

• Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl stir together the cooked rice, diced chicken, mayonnaise, yogurt, cream of mushroom soup, and chicken broth. Mix in the lemon juice, onion, water chestnuts, 1 cup of sliced almonds, and celery. Season with white pepper and salt. Transfer the mixture to the prepared baking dish.
• In a bowl, toss the remaining 1/2 cup sliced almonds and cornflakes cereal with the melted butter. Spread evenly over the casserole.
• Bake 35 to 45 minutes in the preheated oven, until lightly browned.

APPLE ALMOND STUFFING

Steps:

• Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes or until partially dried, tossing occasionally. , Meanwhile, in a large skillet, saute the onions, apple, ham, celery and seasonings in butter for 15 minutes or until onions and apples are tender. Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well. , Place in a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until heated through and lightly browned.

PALEO STUFFING

Steps:

• Preheat oven to 350°F (180°C). Line a 9X13 jelly roll pan, or glass pan, with parchment paper; set aside.
• In a large mixing bowl, whisk almond flour, salt, garlic powder, and baking soda.
• Add oil, water, and eggs.
• Mix until well combined.
• Spoon batter evenly into a 9X13 jelly roll pan (or glass pan) lined with parchment paper.
• Bake for 15-18 minutes or until the center is set and the edges start to brown. Remove from the oven and let cool for 5-10 minutes.
• Once cooled, transfer the parchment paper with the almond bread to a cutting board and cut into 1-inch cubes.
• In a large cooking pot over medium heat, melt ghee (or oil for a dairy-free option). Add onion and celery and cook until the onion is soft and translucent.
• Stir in thyme, sage, rosemary, salt, and pepper.
• Add almond bread cubes and stir everything together until the bread cubes are evenly coated. Drizzle broth over the stuffing mixture and toss until well mixed.
• Spoon grain free stuffing into a 8X8 glass baking pan and bake for an additional 10-15 minutes.

ALMOND AND CELERY STUFFING

Steps:

• Soak the bread crumbs in the milk until soggy (about 15-30 minutes).
• Meanwhile, beat the softened butter, add the well-beaten eggs.
• Add the other ingredients (breadcubes, onion, almonds, celery, spices) and mix well.
• Season with extra salt and pepper to taste.

WILD RICE, DRIED CHERRY, AND ALMOND STUFFING

Steps:

• In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.
• Bring a large pot of lightly salted water to a boil over high heat. Add the wild rice and reduce the heat to medium. Cook until the wild rice is tender and most of the grains have burst, 45 to 60 minutes. Drain well and rinse under cold running water. Place the rice in a large bowl.
• In a large skillet, melt the butter over medium heat. Add the chopped celery and cook until crisp-tender, about 5 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir the mixture into the wild rice, along with the almonds, sage, salt and pepper. (The stuffing can be prepared up to 1 day ahead, stored in self-sealing plastic bags and refrigerated. To reheat the stuffing, melt 3 tablespoons unsalted butter over medium heat in a large skillet or Dutch oven. Add the stuffing and cook, stirring often, until warmed.
• Use to stuff the turkey. Place any remaining dressing in a buttered baking dish, cool, cover, and refrigerate. To reheat, drizzle with about 1/4 cup broth and bake in a preheated 350 degree oven for about 20 minutes.