Fruit Nut Andouille Stuffing Recipes

WINTER FRUIT AND NUT STUFFING

Steps:

• Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute 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; saute 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.
• Preheat oven to 350 degrees F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

FRUIT AND NUT STUFFING

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• In a large skillet set over medium-high heat, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
• In a large bowl, combine the cooled mixture with the stuffing, apricots, cherries, pecans and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
• Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving.

FRUIT AND NUT STUFFING

Steps:

• Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
• If you need to toast your pecans you can do so over medium-low heat in a skillet.
• Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
• (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
• You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
• Cooking times will vary with size and shape of pan.
• Add broth to maintain preferred moisture level of stuffing.

FRUIT-AND-NUT CORNBREAD STUFFING

Steps:

• Preheat the oven to 350 degrees F. Heat 1 stick butter in a large skillet over medium heat. Add the onion, celery, apple, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until tender, about 10 minutes. Stir in the parsley and sage and cook until softened, about 3 more minutes.
• Put the cornbread in a large bowl and add the vegetable-apple mixture. Add the pecans and dried fruit; toss to combine. Add 4 cups chicken broth 1 cup at a time, tossing after each addition. The cornbread should feel moist but not mushy; add 1 more cup broth ¼ cup at a time if needed. Melt the remaining 1/2 stick butter and stir into the stuffing.
• Butter a 3-quart baking dish. Add the stuffing mixture and lightly press down. Cover with foil and bake 40 minutes. Uncover and bake until the top is dry and browned, about 30 more minutes. Let stand 20 minutes before serving.

CORNBREAD FOR FRUIT-AND-NUT CORNBREAD STUFFING

Steps:

• Preheat the oven to 450 degrees F. Butter a 9-by-13-inch baking dish; set aside. Combine 1 cup cornmeal and the sugar in a large bowl. Add the hot water and whisk to combine. Let stand 5 minutes.
• Whisk the buttermilk, eggs, baking powder and baking soda in a medium bowl, then whisk into the cornmeal mixture until smooth. Add the remaining 2 cups cornmeal and 2 teaspoons salt and whisk to combine. Stir in the melted butter (the batter will be runny).
• Pour the batter into the prepared baking dish and bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool 30 minutes in the pan, then turn out onto a rack and let cool completely, about 2 hours. Wrap in plastic wrap and let sit at room temperature until ready to use, up to 2 days. Cut into cubes before making Fruit-and-Nut Cornbread Stuffing.

FRUIT AND NUT STUFFING

Steps:

• Preheat oven to 325.
• Combine first 5 ingredients, cover and soak overnight.
• Using the EVOO, toast the nuts, stirring until golden.
• Sautee the apples, onion and celery in coconut oil until tender. Then transfer it to a large mixing bowl.
• Add the soaking fruit and nuts to the mix.
• Add the remaining ingredients and mix well.
• Add enough broth to moisten it well.
• Put the dressing in a well greased casserole pan and back for 90 minutes or until done to your liking.