Farfallini With Toasted Hazelnut And Herb Stuffing Recipes

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CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by Food Network

Categories     side-dish

Time 55m

Yield 18 (3/4-cup) servings

Number Of Ingredients 9

1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
1/2 teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • 3. Bake 35 minutes or until heated through and lightly browned.

ROAST CHICKEN WITH WALNUT-HERB STUFFING



Roast Chicken With Walnut-Herb Stuffing image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 9

1 6 -pound roasting chicken
Kosher salt and freshly ground pepper
1 stick unsalted butter
4 cloves garlic, smashed and roughly chopped
1/4 cup roughly chopped walnuts
1/4 cup fresh parsley, roughly chopped
2 teaspoons fresh thyme
1 baguette, cut into 1 1/4-inch cubes (about 5 cups)
4 cups low-sodium chicken broth

Steps:

  • Rinse the chicken and pat dry. Put on a large plate and refrigerate, uncovered, at least 4 hours or overnight to dry out the skin.
  • Pat the chicken dry and season the cavity with salt and pepper. Put the chicken on a rack in a roasting pan, tucking the wings underneath. Preheat the oven to 450 degrees F.
  • Cook the butter, garlic and walnuts in a small skillet over low heat until the butter is melted and the nuts are lightly toasted, 5 to 7 minutes. Brush the chicken with 2 tablespoons of the garlic butter; transfer the remaining butter mixture (including the garlic and nuts) to a large bowl. Add the parsley, thyme and bread and toss to coat. Fill the cavity of the chicken with about two-thirds of the stuffing. Tuck the remaining stuffing on the baking sheet underneath the chicken. Sprinkle the chicken with 2 teaspoons salt and 1/4 teaspoon pepper.
  • Transfer the roasting pan to the oven and roast until the stuffing is toasted, about 20 minutes. Add 2 cups chicken broth to the pan and roast 40 more minutes. Use a spoon to scoop the stuffing out of the chicken and transfer to the bottom of the roasting pan with the rest of the stuffing. Reduce the heat to 425 degrees F and continue roasting until an instant-read thermometer registers 165 degrees F, 30 to 40 minutes.
  • Transfer the chicken to a platter and let rest 15 minutes. Transfer the stuffing to a bowl. Put the roasting pan on the stovetop over medium-high heat. Add the remaining 2 cups broth to the pan and cook, scraping up any browned bits with a wooden spoon, until almost syrupy, 5 to 8 minutes. Return the stuffing to the pan to soak up the juices. Serve with the chicken.

SOURDOUGH AND HAZELNUT STUFFING



Sourdough and Hazelnut Stuffing image

Provided by Valerie Bertinelli

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, plus more for the baking dish
10 cups cubed sourdough bread
1 cup hazelnuts
Kosher salt and freshly ground black pepper
2 celery stalks, chopped
2 garlic cloves, minced
1 large onion, chopped
2 teaspoons chopped fresh rosemary, plus a sprig for garnish
2/3 cup dried currants
2 cups chicken broth
1 large egg, beaten

Steps:

  • Preheat the oven to 325 degrees F. Butter a 2- to 3-quart glass or ceramic baking dish.
  • Arrange the sourdough cubes in a large rimmed baking pan in a single layer. Bake until slightly dried out, about 30 minutes. Transfer to a large bowl.
  • Increase the oven temperature to 400 degrees F.
  • Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring often, until nutty smelling and toasted, about 4 minutes. Spoon the nuts onto a clean dish towel and gently but firmly rub the hazelnuts to remove some of the brown skins (it's okay if some of the skins remain). Roughly chop the nuts.
  • Add the remaining 5 tablespoons butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 10 minutes. Add the currants and cook, stirring, just until plump, about 1 minute. Remove from the heat and cool slightly.
  • Add the hazelnuts and vegetables to the bowl with the bread and mix to combine. Whisk the chicken broth together with the egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add it to the stuffing mixture and stir until well mixed.
  • Spoon the stuffing into the prepared baking dish and bake until hot and golden brown on top, 35 to 45 minutes. Garnish with the rosemary sprig and serve.

SAUSAGE AND HERB STUFFING



Sausage and Herb Stuffing image

Stuffing is commonly made with bread or croutons, which makes it off limits to low-carbers. But it doesn't have to be made that way. There's nothing wrong and everything right with substituting chopped vegetables to make up the missing bulk. So don't get stuffed. Try this recipe instead of all that bread!

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 13

3/4 pound turkey sausage (you may use pork breakfast sausage)
1/4 cup finely chopped celery
1/4 cup chopped red onion
2 eggs
2 cups coarsely chopped cauliflower
1/2 cup diced yellow squash
1/2 cup grated Parmesan
1 tablespoon chopped parsley leaves
3 tablespoons chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
1 tablespoon minced garlic
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary.
  • Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately.

WALNUT-HERB STUFFING



Walnut-Herb Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 15

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup golden raisins
1 cup roughly chopped toasted walnuts
2 tablespoons chopped fresh sage leaves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add raisins, walnuts, sage, oregano, rosemary, and thyme leaves and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 381 g, Fat 17 g, Fiber 4 g, Protein 11 g, SaturatedFat 5 g

HAZELNUT, SAGE, AND MUSHROOM STUFFING



Hazelnut, Sage, and Mushroom Stuffing image

Provided by Melissa Roberts

Categories     Mushroom     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     White Wine     Fall     Winter     Hazelnut     Shallot     Parsley     Gourmet     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound)
1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces)
1 1/2 sticks unsalted butter, divided
1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup dry white wine
2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
4 cups turkey stock , heated to liquefy if gelled, or reduced-sodium chicken broth
3 large eggs, lightly beaten
Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)

Steps:

  • Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
  • Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
  • Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
  • Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
  • Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
  • Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.

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