Currant Pecan Stuffing Recipes

PECAN AND APRICOT SOURDOUGH BREAD STUFFING

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Butter an 11x14 inch baking dish, and set aside to bake the stuffing.
• Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
• Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
• Bake in the preheated oven until the top is browned, 30 to 35 minutes.

HERB AND APPLE STUFFING

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

CLASSIC STUFFING

Steps:

• Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
• Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

APPLE BUTTER STICKY BUNS WITH PECANS AND CURRANTS

Steps:

• Lightly grease a large bowl and set it aside. In a small bowl, mix together the milk, 1 teaspoon of the sugar, and the yeast, and set aside until foamy, about 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, combine flour, salt and remaining 3 tablespoons of sugar. Add the milk mixture and egg, and mix the dough on low until almost combined, about 3 minutes. (You may need to help it along with a spatula at first.) Add the 6 tablespoons of butter all at once, and continue to knead until the dough is smooth and elastic, another 3 to 4 minutes. If the dough is very sticky, add up to 1 tablespoon more flour. It should still be very moist but the bottom of the bowl should be mostly clean. Transfer dough to the prepared bowl and cover with plastic wrap. Let it stand until it has doubled in size, about 1 hour.
• Meanwhile, prepare the topping: Butter a 9-by-2-inch round cake pan. In a small saucepan, combine the butter, brown sugar, maple syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil and looks foamy with large bubbles. Pour the caramel into the prepared cake pan. Sprinkle with the pecans and currants.
• Make the filling: In a small bowl, combine the dark brown sugar and cinnamon.
• When the dough has doubled, tip it out onto a very lightly floured surface. Knead it once or twice to expel the air, and then roll it with a lightly floured rolling pin into a 10-inch square. Spread the apple butter evenly over the surface and sprinkle with the sugar-cinnamon mixture. Tightly roll the dough, and pinch the top seam closed. With a serrated knife or using a piece of floss, cut the roll crosswise into 8 pieces. Set them in the prepared pan, spirals facing upward.
• Cover loosely with plastic wrap, and let the rolls rest until the dough has almost doubled again, about 30 minutes.
• Heat the oven to 375 degrees. Uncover the rolls and bake until deep golden brown and set, 28 to 32 minutes. Let cool on a rack for 5 minutes and then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate.

HERBED PECAN STUFFING

Steps:

• Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°., Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from the heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish. , Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.

CURRANT PECAN STUFFING

Steps:

• Combine currants and Sherry in medium bowl. Let stand until currants are plump, about 30 minutes.
• Melt 3 tablespoons butter in heavy large skillet over medium heat. Add onion, celery and fines herbes. Sauté until tender, about 7 minutes. Set aside.
• Place stuffing cubes in bowl. Melt 1/2 cup better in 2 cups water in saucepan over medium heat. Pour over stuffing cubes. Add currant mixture, vegetable mixture and pecans. Toss to combine. (Can be made 1 day ahead. Cover; chill.)