Apple Pear Stuffing Recipes

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APPLE STUFFING



Apple Stuffing image

Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 5

1 medium tart apple, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1 package (6 ounces) stuffing mix

Steps:

  • In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE STUFFING



Apple Stuffing image

Apples, leaks and rosemary blend to make this a one-of-a-kind stuffing for your holiday bird.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 8

8 cups country bread, cubed
4 tablespoons butter, plus more for baking dish
Coarse salt and ground pepper
2 leeks (white and pale green parts), thinly sliced into half-moons
4 Macintosh apples, peeled and thinly sliced
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
2 cups reduced-sodium vegetable broth
1 large egg

Steps:

  • Preheat oven to 350 degrees. Toss bread with 3 tablespoons melted butter; season with salt and pepper. Spread on a rimmed baking sheet; toast, rotating halfway through, until browned, 20 to 25 minutes.
  • Heat remaining tablespoon butter in a 12-inch skillet over medium heat. Add leeks; cook, stirring frequently, until translucent, about 5 minutes. Add apples; cook, turning occasionally, until tender, about 5 minutes.
  • In a large bowl, combine bread, leek mixture, rosemary, and broth; season with salt and pepper. Add egg; stir until thoroughly combined. Transfer to a buttered 1 1/2-quart shallow baking dish.
  • Bake until golden on top and crisp around edges, 40 to 45 minutes.

Nutrition Facts : Calories 218 g, Fat 7 g, Protein 4 g

CRANBERRY PEAR STUFFING



Cranberry Pear Stuffing image

Our family came up with this recipe when we decided to add something new to our traditional Thanksgiving menu. Now this tasty dressing has become a standard dish on our holiday table. -Juanita Haugen, Pleasanton, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 11

1 cup chopped celery
1/2 cup butter
1 package (16 ounces) seasoned stuffing cubes
1-1/2 cups dried cranberries
1-1/2 cups chopped ripe pears
1 cup chopped pecans
1/4 cup minced fresh parsley
2 to 3 teaspoons poultry seasoning
1/2 teaspoon pepper
2 cups chicken broth
3/4 cup egg substitute

Steps:

  • In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.

Nutrition Facts : Calories 419 calories, Fat 20g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 977mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 5g fiber), Protein 9g protein.

SAUSAGE, APPLE AND PEAR STUFFING WITH CRANBERRIES



Sausage, Apple and Pear Stuffing with Cranberries image

Provided by Kelsey Nixon

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

1 Granny Smith apple, cored and chopped into 1/4-inch cubes
1 Bosc pear, cored and chopped into 1/4-inch cubes
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing
1 cup dried cranberries
4 large eggs, beaten
Butter, for buttering baking dish
1 pound sweet Italian sausage, casings removed
4 celery stalks, finely chopped (about 2 cups)
3 small leeks, white and light green parts only, thinly sliced (about 1 1/2 cups)

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, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, 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 stuffing and cooled sausage mixture. Add the cranberries and 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. Top with additional parsley and serve.

PEAR-PECAN STUFFING



Pear-Pecan Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6

Number Of Ingredients 0

Steps:

  • In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes.
  • Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes.
  • Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5.
  • In a large bowl, mix 2 eggs and 1/4 cup chopped parsley.
  • Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans and the hot broth mixture.
  • Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

BAKED APPLE PEAR STUFFING



Baked Apple Pear Stuffing image

Provided by Kelsey Nixon

Categories     side-dish

Time 1h20m

Yield 12 servings

Number Of Ingredients 13

1 pound sweet Italian fennel sausage, removed from casing
3 small leeks, thinly sliced (white and light green parts)
1 Granny Smith apple, cored and diced into 1/4-inch cubes
1 Bosc pear, cored and diced into 1/4-inch cubes
2 tablespoons fresh Italian parsley leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken broth
One 12-ounce bag cubed country-style stuffing, such as Pepperidge Farm
1/2 cup golden raisins
4 large eggs, beaten

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large skillet set over medium-high heat, brown the sausage, breaking it up with the back of a spoon, crumbling as it cooks. Once browned, add the leeks, apple and pear and saute until fragrant and softened, about 5 minutes. Stir in 1 tablespoon of the parsley, sage, thyme, salt and pepper and continue cooking for an additional minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the pan. Remove from the heat and cool slightly.
  • In a large mixing bowl, add the stuffing and cooked sausage mixture. Toss to combine and then add the golden raisins and eggs. Mix until all the ingredients are evenly distributed. Transfer to a baking dish.
  • Bake until golden brown on top, 30 to 35 minutes. Once cooked, remove from the oven, let cool 5 to 10 minutes and garnish with the remaining 1 tablespoon parsley.

HOLIDAY TURKEY WITH APPLE-PEAR STUFFING RECIPE



Holiday Turkey With Apple-Pear Stuffing Recipe image

Provided by á-170456

Number Of Ingredients 18

APPLE-PEAR STUFFING:
1 turkey - (abt 14 lbs)
Salt to taste
Freshly-ground black pepper to taste
1/2 cup unsalted butter - (1 stick)
4 Granny Smith apples peeled, cored, and chopped
2 cups chopped onions
3 celery stalks with leaves chopped
6 dried pear halves chopped
1/2 cup golden raisins
1/2 cup dried sour cherries
36 slices firm white bread - (abt 2 lbs) cut 3/4" squares
1/2 cup chopped fresh parsley
2 teaspoons fresh thyme leaves (or 3/4 tspn dried thyme)
1/2 teaspoon shredded fresh sage leaves (or 1/4 tspn dried sage, crumbled)
Salt to taste
Freshly-ground black pepper to taste
1/2 cup turkey or chicken broth

Steps:

  • Rinse the turkey inside and out and pat dry with paper towels. Season all over with salt and pepper. Place the turkey, breast-side up, on a rack in a large roasting pan. Refrigerate. Preheat oven to 350 degrees. In a large skillet, melt the butter over medium heat. Add the apples, onions, and celery and cook, stirring occasionally, for 8 minutes, or until softened. Transfer to a large bowl. Add the dried pears, raisins, dried cherries, bread, parsley, thyme, and sage to the apple mixture and season with salt and pepper. Pour the broth over and toss until evenly moistened. Spoon the stuffing loosely into the neck and body cavities. Place the remaining stuffing in a small buttered baking dish; refrigerate. Tuck the turkey skin at the neck end under, fold the wings under, and tie the legs together. Cover with a foil tent. Roast the turkey for 2 3/4 hours, basting every 30 minutes with the pan juices. Remove the foil and continue roasting for about 45 minutes longer, or until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180 degrees. Let the turkey stand loosely covered with foil for about 20 minutes before carving. Meanwhile, about 45 minutes before the turkey is done, put the reserved stuffing into the oven, and bake for 1 hour. Carve the turkey, spoon the stuffing into a bowl, and serve. This recipe yields 10 servings.

PEAR STUFFING FOR TURKEY



Pear Stuffing for Turkey image

I find this to be a delicious change from the usual Southern-style dressing served around here. I found the recipe in one of my mother's old cookbooks.

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 10 servings (8 cups stuffing).

Number Of Ingredients 10

1 pound bulk pork sausage
1 large onion, chopped
3 celery ribs, chopped
8 cups soft bread crumbs
2 cups diced peeled ripe pears (about 2 medium)
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1 turkey (10 pounds)

Steps:

  • In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage. , 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., Bake, uncovered, at 325° for 3 to 3-1/2 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 :

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