Multigrain Stuffing With Nuts And Dried Fruit Recipes

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HERB STUFFING WITH DRIED FRUIT



Herb Stuffing with Dried Fruit image

This bread stuffing with mixed dried fruit, sage, thyme and parsley makes a great accompaniment for roast turkey.

Provided by Food Network Kitchen

Time 2h

Yield 8-10

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, plus more for buttering the baking dish
One 1-pound loaf sliced white sandwich bread
3/4 cup mixed chopped dried fruit, such as apricots, cranberries and figs
2 tablespoons chopped fresh sage
2 teaspoons fresh thyme leaves, roughly chopped, plus more for garnish
1 large apple, such as Golden Delicious, peeled, cored and coarsely chopped
1 onion, chopped
2 stalks celery with leaves, chopped
Kosher salt and freshly ground black pepper
3 cups low-sodium chicken broth
1/4 cup chopped parsley, plus more for garnish
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 325 degrees F. Butter a shallow 3-quart baking dish. Cut or tear the bread into bite-size pieces. Divide between 2 rimmed baking sheets and spread into a single layer. Bake until slightly dry and crisp, 15 to 20 minutes. Cool completely.
  • Meanwhile, melt 6 tablespoons of butter in a large skillet over medium-high heat. Add the dried fruit, sage, thyme, apple, onion, celery, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the broth and parsley and bring to a boil. Remove from the heat and pour into a large bowl.
  • Add the toasted bread to the onion mixture and toss until evenly moistened. Stir in the egg. Transfer to the prepared baking dish and evenly spread without packing the stuffing down too much. Bake until the top is crusty, about 40 minutes. Melt the remaining 2 tablespoons butter and drizzle over the top. Continue to bake until the top is crisp and golden, about 20 minutes more. Garnish with parsley and thyme.

DRIED FRUIT STUFFING



Dried Fruit Stuffing image

Categories     Herb     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Fig     Apricot     Cherry     Fall     Bon Appétit

Yield Serves 10

Number Of Ingredients 13

9 cups 1/2- to 3/4-inch pieces French bread cubes without crust (from about 12 ounces bread)
1/2 cup (1 stick) butter
4 1/2 cups chopped onions
2 cups chopped celery
2 1/4 cups dry Sherry
1 3/4 cups dried Mission figs (about 91/2 ounces), chopped
1 1/4 cups dried tart cherries (about 6 ounces)
1 1/4 cups dried apricots (about 6 ounces), chopped
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried rubbed sage
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 1/4 cups chicken stock or canned low-salt broth
3 large eggs, beaten to blend

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Melt butter in heavy large skillet over medium-high heat. Add onions and celery to skillet; sauté until vegetables are tender and golden, about 10 minutes. Add Sherry, figs, cherries, apricots, sage, thyme and rosemary; cook until fruit is tender and liquid is reduced to 1/3 cup, about 7 minutes. Add to bread cubes; stir to blend. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Add stock to stuffing; season with salt and pepper. Mix in beaten eggs.
  • Transfer stuffing to prepared baking dish. Cover and bake 30 minutes. Uncover and bake until top begins to crisp, about 25 minutes longer.

MIXED-GRAIN STUFFING



Mixed-Grain Stuffing image

Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h40m

Yield Makes 8 cups

Number Of Ingredients 16

1 1/2 cups wheatberries or spelt (10 ounces)
1/3 cup extra-virgin olive oil
1 medium yellow onion, minced (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Kosher salt and freshly ground pepper
1 1/4 teaspoons ground cumin
1 teaspoon ground coriander
10 ounces cremini or white button mushrooms, coarsely chopped (3 cups)
7 ounces shiitake mushrooms, stemmed and coarsely chopped (3 1/2 cups)
2 cups vegetable broth
Pinch of saffron
3/4 cup millet
1 cup golden raisins, coarsely chopped
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1/2 teaspoon finely grated orange zest (preferably blood orange), plus 2 tablespoons fresh juice
1 cup packed coarsely chopped flat-leaf parsley leaves

Steps:

  • Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
  • Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
  • Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.

WHOLE-GRAIN STUFFING WITH KALE AND DRIED FRUIT



Whole-Grain Stuffing With Kale and Dried Fruit image

Provided by Mark Bittman

Categories     casseroles, side dish

Time 1h

Yield 6 to 8 cups, enough for a 12-pound bird

Number Of Ingredients 12

1 pound whole-grain bread (stale is fine), thickly sliced
Salt
1 pound kale
1/2 cup extra virgin olive oil, more for greasing baking dish
1/4 cup balsamic vinegar
1/2 cup chopped dried figs (about 10 to 12 depending on size)
1/2 cup chopped pitted dates (about 4)
1 shallot, chopped
2 tablespoons chopped fresh sage, or 2 teaspoons dried
1/2 cup chopped hazelnuts
Freshly ground black pepper
1/4 cup butter, optional, more for greas-ing pan, if cooking outside bird

Steps:

  • Preheat oven to 400 degrees. Put bread on a baking sheet and toast, turning once or twice, until golden and dry, 10 to 20 minutes. Remove from oven and cool a bit.
  • While bread toasts, put a large pot of water to boil and salt it. Fill a large bowl with ice water. When pot comes to a boil, add kale; let it wilt for about a minute, then drain and plunge it into ice water. When cool, squeeze kale dry and roughly chop. Put kale, oil, vinegar, figs, dates, shallot, sage and nuts in a large salad bowl. Sprinkle with salt and lots of pepper and toss to coat.
  • Fill a bowl with tap water and soak bread for about 3 minutes. Gently squeeze a slice dry and crumble it into salad bowl. Repeat with remaining slices. Toss well to combine stuffing and let sit for 15 to 20 minutes or cover and refrigerate for up to a day. Before finishing, taste and adjust seasoning.
  • Place stuffing in bird and bake. Or to bake it outside of bird, grease a 2-quart or 9-by-13-inch baking dish and fill it with stuffing. Dot top with bits of butter if you like. Cover with foil and bake for 20 minutes; then uncover and finish baking until crisp, another 10 to 15 minutes more.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 15 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 12 grams, TransFat 0 grams

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Kelsey Nixon

Time 1h20m

Yield 12 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish
4 celery stalks, finely chopped (about 2 cups)
2 Golden Delicious apples, cored and chopped into 1/4-inch cubes
2 medium onions, finely chopped (about 3 cups)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken or vegetable broth
One 12-ounce bag cubed country-style stuffing
1 cup chopped dried apricots
1 cup dried cherries
1 cup pecans, toasted and chopped
4 large eggs, beaten

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.

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