Cranberry Pecan Multi Grain Stuffing Recipes

CRANBERRY PECAN MULTI-GRAIN STUFFING

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion and celery and cook 2 minutes. Add poultry seasoning, cranberries and broth.
• Bring to a boil and stir in Multi-Grain Medley. Cover, reduce heat and simmer 5 minutes.
• Remove from heat and let stand 5 minutes. Stir in pecans and season with salt and pepper, if desired.

CRANBERRY PECAN BROWN RICE STUFFING

Steps:

• This whole grain take on a Thanksgiving favorite is a great way to switch things up this year. But keep in mind, this dish is great for any day, not just Thanksgiving! The celery and toasted pecans provide a crunchy bite to this delicious dish. Step 1 Prepare rice according to package directions. Step 2 In a medium, microwave-safe bowl, mix together chicken broth, cranberries and orange zest and microwave on HIGH for 2 minutes. Set aside. Step 3 Heat a large saucepan over high heat and add butter. Stir in celery, shallots and poultry seasoning and sauté for 3-5 minutes, or until just starting to soften. Step 4 Stir in cranberry mixture, pecans, parsley, salt, pepper and rice and cook over medium heat for 3 more minutes, or until all liquid is absorbed. Recipe Tips For added flavor, prepare rice with turkey or chicken stock instead of water. To toast pecans, pre-heat oven to 350ºF. Place pecans on a small cookie sheet and bake for 5 minutes. Be careful not to burn.

APPLE, CRANBERRY, AND PECAN STUFFING

Steps:

• Preheat oven to 400°F.
• Arrange bread cubes on a rimmed baking sheet. Bake at 400°F for 20 minutes, stirring after 10 minutes. Place bread in a large bowl.
• Reduce oven temperature to 350°F.
• Heat oil in a large skillet over medium-high. Add onion, celery, and carrot to pan; sauté 6 minutes. Add apple; cook 4 minutes. Stir in pecans, cranberries, parsley, salt, and pepper. Add apple mixture to bread; toss.
• Combine stock, butter, and eggs in a bowl. Drizzle over bread mixture; toss. Let stand 15 minutes. Spoon into a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 25 minutes.

CRANBERRY PECAN STUFFING

Steps:

• In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.

CRANBERRY PECAN MULTI-GRAIN STUFFING

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion and celery and cook 2 minutes. Add poultry seasoning, cranberries and broth.
• Bring to a boil and stir in Multi-Grain Medley. Cover, reduce heat and simmer 5 minutes.
• Remove from heat and let stand 5 minutes. Stir in pecans and season with salt and pepper, if desired.