Apple Sunflower Seed And Watercress Stuffing Recipes

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SUNNY'S EASY APPLE STUFFING LOAF



Sunny's Easy Apple Stuffing Loaf image

Provided by Sunny Anderson

Categories     side-dish

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 15

Nonstick cooking spray, for the pan
4 tablespoons salted butter
1 cup chopped celery
1 cup chopped onions
2 tablespoons chopped fresh thyme
10 fresh sage leaves, finely chopped
2 scallions (white and green parts), finely chopped
Kosher salt and freshly ground black pepper
4 cloves garlic, finely chopped
One 12-ounce bag stuffing mix (or cubes), such as Pepperidge Farm (use original flavor)
1/2 cup walnuts, toasted and chopped
1/2 cup lightly packed chopped fresh parsley
1/2 cup dried cranberries
2 apples, diced (I like Honeycrisp)
2 1/2 to 3 cups turkey or chicken stock

Steps:

  • Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray and set aside.
  • In a large skillet, add the butter and melt over medium heat. Add the celery, onions, thyme, sage, scallions, a pinch of salt and a few grinds of pepper. Cook until the onions and celery are tender, 8 to 10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large mixing bowl.
  • To the bowl of veggies, add the stuffing mix, walnuts, parsley, cranberries and apples and mix well. Add 2 1/2 cups of the stock, tossing well to coat and soak all of the cubes. If more stock is needed, add it splash by splash. There should be no liquid pooling in the bottom of your bowl.
  • Scoop the stuffing mixture into the prepared loaf pan and press down firmly to pack it. Cover the pan with foil, place on a sheet pan and bake for 1 hour. Increase the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, 25 to 30 more minutes.
  • Dig in warm or allow to cool slightly and turn out onto a plate to serve. Or allow to cool completely, then cut into 1-inch-thick slices with a serrated knife and toast in a pan with butter.

WATERCRESS-APPLE RELISH



Watercress-Apple Relish image

This bright and peppery relish is a perfect counterpart to fried entrées like this crispy Chicken Schnitzel with Dill and Sesame.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 25m

Yield Makes 3 cups

Number Of Ingredients 8

1 large lemon (or 2 small)
2 tablespoons Dijon mustard
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 bunch watercress, cut into 1-inch pieces (3 packed cups)
1 Pink Lady apple, cored and cut into a 1/2-inch dice (1 cup)
1/2 small fennel bulb, cored and cut into a 1/2-inch dice (3/4 cup)
2 tablespoons capers, drained (rinsed first, if salt-packed)

Steps:

  • Slice peel and pith from lemon with a sharp paring knife, removing as little flesh as possible; reserve peel. Working over a large bowl (to catch any juices), cut away segments from between membranes. Cut supremes into thirds and reserve in a small bowl; tip any juices on cutting board into large bowl. Squeeze membrane and peel over large bowl to extract juices.
  • Whisk Dijon into 2 tablespoons lemon juice in large bowl; season generously with salt and pepper. Slowly whisk in oil. Add watercress, apple, and fennel, tossing to evenly coat. Stir in capers and lemon pieces. Relish is best served the day it's made, but can be refrigerated in an airtight container up to 1 day.

APPLE, SUNFLOWER SEED, AND WATERCRESS STUFFING



Apple, Sunflower Seed, and Watercress Stuffing image

Number Of Ingredients 9

6 cups cornbread or seasoned stuffing mix
2 apples unpeeled and diced
1/2 cup chopped watercress
1/2 cup slivered almonds
1/2 cup hulled sunflower seed
1/2 cup wheat germ
1/4 cup melted butter or margarine
1 cup pineapple juice
3/4 cup water

Steps:

  • 1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside. 2. In a large bowl, combine all of the ingredients except for the butter and margarine, pineapple juice, and water. Stir in the butter, juice, and water. 3. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutrition Facts : Nutritional Facts Serves

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