Cider Bacon And Golden Raisin Stuffing Recipes

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PROSCIUTTO OR PANCETTA-WRAPPED PORK ROAST WITH FENNEL AND GOLDEN RAISIN STUFFING



Prosciutto or Pancetta-Wrapped Pork Roast with Fennel and Golden Raisin Stuffing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 22

1/3 cup golden raisins
2 tablespoons butter
EVOO, as needed
3 to 4 cloves garlic, finely chopped
1 small bulb fennel, chopped, plus 3 to 4 tablespoons fronds
1 onion, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine
1 pound ground pork
4 tablespoons lightly toasted pine nuts
2 tablespoons chopped fresh thyme
1 cup chicken stock
One 3-pound trimmed boneless pork loin
Salt and freshly ground black pepper
1/3 pound thinly sliced (but not shaved) prosciutto di Parma or pancetta
EVOO, as needed
2 pounds small Yukon or white potatoes, halved
24 cipollini onions, boiled 3 minutes
4 tablespoons chopped fresh rosemary
3 heads garlic, halved horizontally
1 cup white wine
4 tablespoons butter

Steps:

  • For the fennel and golden raisin stuffing: Place the golden raisins in a small dish, cover with boiling water and let stand to soften. Melt the butter with a turn of the pan of EVOO in a skillet over medium heat. Add the garlic, fennel (reserving the fronds) and onions, sprinkle with some salt and pepper and cook until the vegetables soften, 12 to 15 minutes. Deglaze with the wine, transfer to a bowl and let cool completely. Drain and chop the raisins, and then combine with the fennel, onions, ground pork, pine nuts and thyme. For the prosciutto-wrapped pork roast: Preheat the oven to 400 degrees F. Butterfly the meat by thirds: Measure one-third from the bottom of the loin, and make a lengthwise cut along one longer side (not going all the way through to the opposite side). Continue to make long cuts to open up the meat. When you have reached almost to the opposite side of the roast with your lengthwise cuts, stop and roll the top two-thirds of the roast over. Measure the height of the rolled-over portion and make a lengthwise cut to butterfly this in half. Continue slicing and opening up the meat until the loin has been butterflied into a single slab. Pound the meat with a meat mallet to 3/4-inch thick, and then sprinkle with salt and pepper. Spread the stuffing over the meat, leaving a 1-inch border. Roll up the pork, cover with overlapping slices of the prosciutto, and tie in intervals with twine to secure. Heat 2 turns of the pan of EVOO in a large Dutch oven over medium-high heat. Add the pork and brown evenly all over. Toss the potatoes and onions in a roasting pan together with the rosemary, garlic, about 1/4 cup EVOO, and some salt and pepper. Set the browned roast on top and deglaze the Dutch oven with the wine, scraping up the bits from the bottom. Pour the liquid over the pork. Roast until the internal temperature reaches 145 degrees, up to 2 hours, then let rest 30 minutes under a foil tent. Before serving, place the roasting pan on a burner, deglaze with the stock and then stir in the fennel fronds and butter. Slice the roast, spoon the fennel butter jus over top and serve alongside the potatoes and onions.

STUFFING WITH GOLDEN RAISINS AND WALNUTS



Stuffing with Golden Raisins and Walnuts image

Provided by Sandra Lee

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray
3/4 cup golden raisins
2 tablespoons canola oil
1 medium onion, chopped
2 celery stalks, chopped
Kosher salt and freshly ground black pepper
2 teaspoons poultry seasoning
1 loaf stale bread, cubed
1 cup walnuts, toasted and coarsely chopped
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh sage leaves
2 (14 1/2-ounce) cans chicken broth

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
  • Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.

BACON-JALAPENO STUFFING



Bacon-Jalapeno Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/4 pound diced bacon
2 tablespoons unsalted butter, plus more for the baking dish
Kosher salt and freshly ground black pepper
1 onion, chopped
3 celery stalks, chopped
1 jalapeno, diced
1 tablespoon thyme
3/4 teaspoon chili powder
3 cups chicken broth
2 large eggs
1 cup diced pepper jack cheese
8 cups toasted white bread cubes
6 cups crumbled cornbread
Unsalted butter or turkey pan drippings

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with butter.
  • In a large deep skillet, saute the diced bacon in 2 tablespoons butter for 5 minutes; transfer to paper towels.
  • Season with salt and pepper and add the onion, celery, jalapeno, thyme and chili powder; cook 5 minutes.
  • Pour in the chicken broth and simmer until step 5.
  • In a large bowl, mix the eggs, pepper jack cheese and the bacon.
  • Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.
  • Gently toss the stuffing, then spread in the prepared baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.

CINNAMON RAISIN BREAD STUFFING WITH SAUSAGE



Cinnamon Raisin Bread Stuffing with Sausage image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

4 tablespoons (1/2 stick) unsalted butter, plus more for the baking dish
12 cups cubed cinnamon raisin bread (from approximately a 1 1/2-pound loaf)
1 pound hot Italian sausage, casings removed
3 ribs celery, chopped
1 small head fennel, chopped
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 1/2 cups turkey or chicken broth
1 tablespoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
2 large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish.
  • Arrange the bread cubes on a rimmed baking pan in a single layer. Bake until light golden, about 15 minutes. Transfer to a large bowl.
  • Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes. Transfer the sausage to the bowl with the bread using a slotted spoon. Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 2 more minutes. Transfer to the bowl.
  • Add the broth, sage and thyme to the bowl and toss to coat thoroughly. If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat.
  • Increase the oven temperature to 400 degrees F. Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes.

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