Autumn Harvest Stuffing Aka Throw Away The Box Of Stove Top Recipes

STOVE TOP HARVEST APPLE STUFFING

Steps:

• Prepare stuffing mix in large saucepan as directed on package.
• Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min.
• Fluff with fork.

AUTUMN HARVEST STUFFING

Steps:

• Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 250-degree oven until dry but not browned, 25 to 30 minutes.)
• Transfer bread to a large bowl. Preheat oven to 400 degrees.
• In a medium bowl, toss squash with 2 tablespoons olive oil until coated; season with salt and pepper. Arrange squash in an even layer on a baking sheet; transfer to oven and roast until squash is tender, about 15 minutes. Transfer squash to bowl with bread cubes.
• Heat 2 tablespoons oil in a large skillet over medium-low heat. Add shallots, celery, and leek. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Fold in mustard greens and cook until just wilted, about 1 minute. Transfer to bowl with bread and squash.
• Heat remaining 2 tablespoons oil in skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to bowl with bread and vegetables.
• Heat chicken broth in a small saucepan with butter and over medium-low heat until butter is melted; pour over bread mixture. Add sage, parsley, and thyme to bread mixture; season with salt and pepper; mix until well combined. Let stuffing mixture cool completely if stuffing in turkey.
• To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. To bake all of the stuffing outside a turkey: Spoon into a buttered 2-quart baking dish. Cover dish with parchment paper-lined aluminum foil. Bake at 400 degrees for 20 minutes. Uncover and bake until golden brown, about 25 minutes more.

HARVEST STUFFING

Steps:

• In a large saucepan, combine 1 cup water, carrots, celery, onion, plums, apricots, seasoning blend and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until fruit and vegetables are tender., Meanwhile, place bread cubes in a single layer on baking sheets. Bake at 350° for 8-10 minutes or until lightly toasted. Transfer vegetable mixture to a large bowl. Stir in the bread cubes, apple juice and remaining water; toss gently to combine. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover;bake 10-15 minutes longer or until heated through.

AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)

Steps:

• Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
• Remove leaves from thyme sprigs and add to bread. Set aside.
• In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
• Add dried bread cubes, apple, apricot, and butter. Stir well.
• When butter has absorbed into bread, add white wine. Stir until absorbed.
• Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
• Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
• Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
• Season again with salt and pepper. Add pecans if using.
• *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.

HARVEST STUFFING

Steps:

• Brown the sausage in a pan, breaking up clumps; remove to a large bowl.
• Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes.
• Add to the sausage along with the bread, apples and dried fruits.
• Toss well.
• Drizzle the broth over the mixture to moisten as desired and season with salt and pepper.
• Cool before stuffing the turkey.
• Makes 12 cups of stuffing, enough for an 18-pound turkey.