Brandy And Orange Stuffing Recipes

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BRANDY AND ORANGE CHICKEN BREASTS TOPPED WITH STUFFED SHRIMP



Brandy and Orange Chicken Breasts Topped with Stuffed Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 rib celery, finely chopped
1 small onion, finely chopped
1/4 red bell pepper, finely chopped
6 ounces, drained weight, lump crab meat
1/2 teaspoon ground thyme or poultry seasoning
1/2 teaspoon sweet paprika
Salt and freshly ground black pepper
2 thin slices good quality white bread toasted and buttered, then diced
2 to 3 tablespoons chopped fresh parsley leaves
3 tablespoons melted butter
8 jumbo shrimp, peeled and deveined, tails in tact
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
1 teaspoon ground thyme or poultry seasoning
1 tablespoon extra-virgin olive oil
3 jiggers brandy
1 large navel orange, zested
Parsley sprigs and sliced navel oranges, for plate garnish

Steps:

  • Preheat oven to 400 degrees F.
  • To a small skillet over moderate heat add extra-virgin olive oil, 1 turn of the pan, and 2 tablespoons butter. When butter melts, add celery, onion and red bell pepper. Saute vegetables 5 minutes. Add crab to the vegetables and season with thyme or poultry seasoning, paprika, salt and pepper. Fold a few handfuls of diced toasted bread into the stuffing to combine. The stuffing will take 1 1/2 to 2 slices. Add parsley to the stuffing and remove from heat. Brush a baking dish with melted butter. Butterfly shrimp by cutting along the deveining line, into and almost through the shrimps. Place the butterflied shrimp in your hand, the butterflied side down. Dab the shrimp with melted butter and place a rounded spoonful of crab stuffing onto the shrimp. Set the shrimp upright on the baking dish with the stuffing exposed and the tail upright. Place the baking dish in the preheated oven. Bake 6 to 8 minutes or until shrimp are pink and firm and stuffing is browned.
  • Season chicken breasts with poultry seasoning or ground thyme, salt and pepper. In a second skillet over medium high heat add the oil and cook the breasts 5 minutes on each side, then remove to a serving plate. Add brandy to the pan and cook alcohol off 1 minute. Add butter and orange zest to the brandy. Spoon brandy orange butter over the chicken and top each breast with 2 stuffed shrimp. Garnish the platter or individual dinner plates with parsley sprigs and sliced oranges

BRANDY AND ORANGE STUFFING



Brandy and Orange Stuffing image

Number Of Ingredients 14

3 cups cornbread stuffing mix
1/2 cup melted butter or margarine
Zest of one orange chopped
1/2 cup currants or raisins soaked in 1 tablespoon brandy
1/2 cup fresh orange juice
1 tablespoon brandy
1/2 cup diced dried apricot
1 small Bartlett pear unpeeled, cored, and chopped
1/2 cup pine nuts toasted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
salt to taste
freshly ground black pepper to taste

Steps:

  • 1. Preheat the oven to 325°F. Lightly grease a 2-quart casserole dish and set aside. 2. Combine the stuffing mix, butter or margarine, and orange zest in a large bowl. Stir in the currants or raisins, along with the brandy they've been soaking in; the orange juice; and the additional tablespoon of brandy. Add all of the remaining ingredients and mix well. 3. Transfer the stuffing to the prepared dish, cover, and bake for 20 to 30 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

APRICOT ORANGE STUFFING/DRESSING



Apricot Orange Stuffing/Dressing image

My sister's MIL made this for Thanksgiving dinner. It was so good, I had to ask her for the recipe. This stuffing has Grand Marnier in it and believe me, it changes this dressing from the same ol' ho-hum to FABULOUS. Note, you can substitute ready-made bread cubes for the fresh, if so desired.

Provided by Lusil

Categories     < 4 Hours

Time 1h42m

Yield 8 serving(s)

Number Of Ingredients 15

6 cups cubed sourdough bread
1 tablespoon dried thyme
salt and pepper, to taste
2 tablespoons olive oil
3/4 cup dried apricot, halved
3/4 cup Grand Marnier
1 lb turkey sausage or 1 lb sweet Italian sausage link, casings removed
1 tablespoon butter
2 cups chopped onions
2 cups chopped celery
1/2 tablespoon minced garlic
1/2 tablespoon dried sage
1 diced granny smith apple
1/2 cup dried cherries
1 cup chicken broth

Steps:

  • Preheat oven to 350 degrees.
  • Toss bread with thyme, salt, pepper and half of the oil.
  • Spread on baking sheet and bake until golden, 15 to 20 minutes; place in a bowl.
  • Bring the apricots and the Grand Marnier liqueur just to a boil in a small saucepan; remove from heat and reserve.
  • Meanwhile, brown the sausage in a skillet, breaking up clumps.
  • Transfer to the bread bowl with a slotted spoon.
  • Place the remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring.
  • Add mixture to bread along with the apples, cherries, apricots and Grand Marnier.
  • Toss well.
  • Drizzle the chicken broth over all to moisten as desired; adjusting the seasonings.
  • For stuffing, cool completely then stuff the turkey.
  • For dressing, bake for 45 minutes covered with foil.
  • Remove foil and continue to bake for an additional 15 minutes.

Nutrition Facts : Calories 240.3, Fat 15.3, SaturatedFat 5.9, Cholesterol 37.4, Sodium 456.5, Carbohydrate 16.4, Fiber 2.5, Sugar 10.6, Protein 10.3

SAVORY ORANGE DRESSING



Savory Orange Dressing image

This recipe was in my files for years before I finally tried it one Thanksgiving. My family loves the combination of orange and carrots.-Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 9

1 cup sliced celery
1/2 cup chopped onion
1/3 cup butter
2 teaspoons chicken bouillon granules
2-1/2 cups boiling water
1 package (14 ounces) seasoned stuffing cubes
1/2 cup shredded carrot
1/4 cup orange juice
2 teaspoons grated orange zest

Steps:

  • In a small skillet, saute celery and onion in butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the stuffing cubes, carrot, orange juice, zest and the celery mixture. , Spoon into a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 15 minutes longer or until heated through.

Nutrition Facts : Calories 215 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 811mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

BRANDY APRICOT STUFFING



Brandy Apricot Stuffing image

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

1 cup brandy
1/2 cup dried apricot, diced
2 teaspoons vegetable oil
1 cup celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
5 cups stuffing cubes (cubed, dried bread) or 5 cups your favourite recipe for prepared stuffing
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth
1/2 cup toasted sliced almonds
1/2 cup dried cranberries
1/2 teaspoon thyme
1/4 teaspoon fresh ground black pepper
1 egg, whisked

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

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