Caramelized Pear And Sage Stuffing Recipes

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CROWN ROAST OF PORK AND GRAVY



Crown Roast of Pork and Gravy image

Add this rub to a crown roast of pork for added flavour and stuff the roast with Caramelized Pear and Sage Stuffing. If you are serving this to dinner guests, garnish the bone tips with paper frills just before slicing the meat. Prep time includes making rub and gravy. Found this in the Food and Style Magazine

Provided by heather in Ont

Categories     Pork

Time 3h

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon paprika
1 tablespoon chopped fresh sage (or 1 tsp dried)
1 teaspoon salt
1/4 teaspoon ground allspice
2 garlic cloves, minced
2 teaspoons vegetable oil
1 (7 -8 lb) pork crown roast (about 12 ribs)
1 tablespoon butter (if necessary)
1/4 cup all-purpose flour
1/2 cup port wine
2 cups chicken stock
1 cup pear nectar or 1 cup apple juice
salt and pepper

Steps:

  • In a small bowl, mix paprika, sage, salt. allspice with oil to form a paste.
  • Place roast in pan and spread paste with hands over entire roast. Make sure you get the cut surfaces of the individual chops.
  • Press some stuffing into centre cavity of roast (see Caramelized Pear and Sage Stuffing recipe) until it comes up to the top of the crown.
  • Roast in oven at 325 F for 20 to 25 minutes per pound or until thermometer inserted in thickest part of meat registers 160 F (about 2 1/2 to 3 hours). Halfway through cooking time, shield stuffing and bone tips with a foil to prevent over browning.
  • Using a wide lifter, transfer roast to platter, tent with foil and keep warm. Let stand for 10 minute before carving.
  • To make gravy, place roasting pan over medium heat on stovetop. There should be 3 to 4 tbsp of fat in pan - drain off any excess fat or add a little butter if necessary.
  • Whisk four into fat in pan. Cook, stirring, for 1 minute. Whisk in port and chicken stock and bring to boil, stirring up brown bits from bottom of pan.
  • Whisk in pear nectar until smooth.
  • Cook for 2-3 minutes or until mixture boils and thickens.
  • Pour through sieve into saucepan. Season with salt and pepper to taste. Keep warm until ready to use.
  • Slice between ribs to serve pork chop.

Nutrition Facts : Calories 623.3, Fat 38.3, SaturatedFat 13.3, Cholesterol 162.5, Sodium 371, Carbohydrate 8.7, Fiber 0.5, Sugar 1.5, Protein 54.8

WINTER FRUIT AND NUT STUFFING



Winter Fruit and Nut Stuffing image

Categories     Fruit     Nut     Side     Bake     Thanksgiving     Stuffing/Dressing     Prune     Pear     Apricot     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

12 tablespoons (1 1/2 sticks) butter
2 large Anjou pears, peeled, cored, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 teaspoon ground cinnamon
4 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups Sauternes or other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
14 cups 1/2-inch cubes crustless firm white bread (about 1 1/2 pounds)
1 cup pecans, toasted, chopped

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
  • Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

SAUSAGE, PEAR AND PARSNIP STUFFING



Sausage, Pear and Parsnip Stuffing image

Categories     Egg     Side     Bake     Thanksgiving     Stuffing/Dressing     Pear     Sausage     Leek     Parsnip     Fall     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 11

1 1-pound loaf unsliced egg bread, crust trimmed, bread cut into 1/2- to 3/4-inch cubes (about 12 cups)
2 cups 1/4-inch cubes peeled parsnips (about 5 medium)
1 pound breakfast-style bulk sausage
6 tablespoons (about) unsalted butter, melted
3 cups chopped leeks (white and pale green parts only)
1 cup chopped dried pears
2 tablespoons chopped fresh sage
3/4 teaspoon ground nutmeg
1 1/2 pounds under-ripe Anjou pears, unpeeled, halved, cored, cut into 1/2-inch cubes (about 4 1/2 cups)
1 cup plus additional canned low-salt chicken broth
5 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Place bread cubes on large rimmed baking sheet. Toast in oven until just beginning to color, about 10 minutes. Cool on sheet. Transfer to large bowl. Maintain oven temperature. Steam parsnips over boiling water until tender, about 4 minutes.
  • Sauté sausage in heavy large pot set over medium-high heat until brown and cooked through, breaking into small pieces with back of spoon, about 7 minutes. Transfer sausage to strainer set over bowl. Add enough melted butter to sausage drippings to measure 6 tablespoons; add to pot. Heat over medium-low heat. Add leeks, dried pears, sage, nutmeg and parsnips to pot and sauté until leeks are tender but not brown, about 10 minutes. Transfer to medium bowl; stir in sausage.
  • Heat 2 tablespoons melted butter in same pot over medium-high heat. Add fresh pears and sauté until golden brown, about 15 minutes. Transfer to bowl with parsnip mixture. Add 1 cup broth to same pot and boil until reduced almost to glaze, scraping up browned bits, about 5 minutes. Add to parsnip mixture. (Can be prepared 1 day ahead. Cover bread and parsnip mixture separately. Store bread at room temperature. Refrigerate parsnip mixture.) Add parsnip mixture to bread. Season with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

PEAR, CHESTNUT AND SAGE DRESSING/STUFFING



Pear, Chestnut and Sage Dressing/Stuffing image

I found this recipe in The Wine Spectator, and ever since have given up making my old standby which was Apple, Pecan and Sausage stuffing. I normally make this outside the turkey (or chicken) but since there are no eggs, it is probably safe use to as a stuffing. It is great leftover for sandwiches and I always make extra! This version uses less butter than the original. It is important to use fresh chestnuts, if you can. Water Chestnuts change the taste, and chestnuts from a jar just don't hold up well.

Provided by Simply Chris

Categories     Thanksgiving

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 large onion, finely diced
1 large carrot, finely diced
3 stalks celery, finely diced
1/2 lb butter, melted
2 bosc pears, peeled and diced
1 cup fresh chestnuts, peeled and chopped
8 ounces breakfast sausage, cooked and drained
1/2 cup fresh parsley, chopped,to taste
1/2 cup fresh sage leaf, chopped
8 cups rustic country bread, 1/2 inch dice (I use whole wheat bread)
3 -4 cups turkey broth or 3 -4 cups chicken stock
salt and black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Saute the onion, carrot and celery over low heat in butter until soft, about 8 minutes.
  • Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.
  • Add the sauteed vegetables and butter to the bowl.
  • Lightly toss.
  • Add enough stock (a little at a time) to lightly moisten the bread without allowing it to become soggy.
  • Handle the dressing gently when mixing.
  • Season to taste with the salt and pepper, being especially generous with the black pepper.
  • Spoon the dressing into a buttered 9x13 baking pan and cover with foil.
  • Bake for about 45 minutes.
  • Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.
  • Serve immediately.

Nutrition Facts : Calories 664.6, Fat 23.6, SaturatedFat 12.2, Cholesterol 56.5, Sodium 1068, Carbohydrate 92.3, Fiber 5.2, Sugar 7.8, Protein 22.1

CARAMELIZED PEAR AND SAGE STUFFING



Caramelized Pear and Sage Stuffing image

This stuffing can be made a day ahead. It tastes great served with a Crown Roast of Pork. This came from the Food and Style Magazine

Provided by heather in Ont

Categories     < 30 Mins

Time 30m

Yield 5 cups

Number Of Ingredients 14

1/4 cup butter
1 tablespoon granulated sugar
2 cups pears (peeled, coarsley chopped)
1 chopped onion
1/3 cup currants or 1/3 cup raisins
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage (or 1 tsp dried)
1 1/2 teaspoons chopped fresh rosemary (or 1/2 tsp dried)
1 1/2 teaspoons chopped fresh savory (or 1/2 tsp dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground allspice
5 cups bread (cubed multigrain or wholewheat)

Steps:

  • In a large skillet, melt butter with sugar over medium heat. Cook pear, onion and raisins for approximately 5 minutes, stirring occasionally, or until liquid evaporates and pears begin to turn light golden
  • Stir in garlic, parsley, sage, rosemary, savory, salt, pepper and allspice. Cook, stirring, for 1 minute. Remove from heat. Let cool to room temperature.
  • Place bread in bowl. Add pear mixture, tossing gently to coat bread.
  • Stuffing can be covered and refrigerated for up to 1 day before using.

Nutrition Facts : Calories 263.6, Fat 10.6, SaturatedFat 6.1, Cholesterol 24.4, Sodium 540.4, Carbohydrate 40.7, Fiber 4.2, Sugar 17.9, Protein 3.8

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