Pumpernickel Fruit Stuffing Recipes

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APPLE AND ONION STUFFIN'



Apple and Onion Stuffin' image

Provided by Rachael Ray : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 10

1 1/2 sticks butter, softened
About 2 cups chopped celery
3 to 4 McIntosh apples, skin on, cored, quartered and chopped
1 large yellow onion, chopped or 2 medium yellow onions, chopped
Salt and black pepper
Salt and black pepper
2 tablespoons poultry seasoning
8 cups cubed stuffing mix, such as Pepperidge Farm
4 to 5 cups chicken stock, as needed
1 egg, beaten (if preparing as "Stuffin' Muffins")

Steps:

  • Preheat the oven to 400 degrees F.
  • Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
  • Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
  • For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
  • For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

PUMPERNICKEL FRUIT STUFFING



Pumpernickel Fruit Stuffing image

Provided by Florence Fabricant

Categories     side dish

Time 10m

Yield Four cups stuffing, enough for about eight pounds of poultry

Number Of Ingredients 12

3 tablespoons butter
1 cup minced onion
1 apple, peeled, cored and chopped
1 pear, peeled, cored and chopped
1 persimmon, peeled and chopped
1 cup raisins
2/3 cup finely chopped walnuts
1 tablespoon freshly grated orange peel
1 teaspoon ground coriander
3 cups dried crumbled pumpernickel bread
1/2 cup orange juice (approximately)
Salt and freshly ground pepper

Steps:

  • Melt butter in a large skillet. Add onion and apple and saute over medium high heat until they are just beginning to brown. Stir in the pear and persimmon.
  • Add the raisins, walnuts, orange peel and coriander. Add the bread and moisten with orange juice. Continue cooking until the mixture begins to dry out. Season lightly with salt and pepper.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 305 milligrams, Sugar 18 grams, TransFat 0 grams

APPLE-RAISIN STUFFING



Apple-Raisin Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 21m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
  • Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
  • Pour in 4 go 6 cups chicken broth. Simmer until step 5.
  • In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
  • Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
  • Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

TO-DIE-FOR THANKSGIVING STUFFING



To-Die-For Thanksgiving Stuffing image

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

Steps:

  • Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
  • In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
  • Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
  • When combined, stuff bird or place in separate large baking dish(es).
  • Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
  • Serves 12 or more as part of a Thanksgiving feast.

PUMPERNICKEL SAUSAGE STUFFING



Pumpernickel Sausage Stuffing image

I've gotten tons of raves over this recipe, and I only just made it this last Thanksgiving! I baked one version covered and one uncovered, both were perfectly good (and not a whole lot different wetness-wise).

Provided by Motley Oklahoman

Categories     Chicken

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter
1 lb chicken-apple sausages, chopped
2 large celery ribs, chopped
1 large onion, chopped
1 loaf pumpernickel bread, cut into 1-inch cubes and dried (1 pound)
1 sleeve multi-grain saltine crackers, crushed (4 ounces)
1 tablespoon fresh thyme, chopped
4 eggs, lightly beaten
2 cups stock (vegetable, chicken or turkey)
1/4 cup flat leaf parsley, chopped
kosher salt
ground pepper

Steps:

  • Preheat the oven to 350°. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.
  • Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).

Nutrition Facts : Calories 191.8, Fat 8, SaturatedFat 3.8, Cholesterol 86.6, Sodium 345.6, Carbohydrate 23.7, Fiber 3.5, Sugar 1.2, Protein 6.8

PUMPERNICKEL AND MUSHROOM STUFFING



Pumpernickel and Mushroom Stuffing image

This is my absolute FAVORITE stuffing recipe. Adapted from a Rachel Ray recipe, it combines my love of pumpernickel bread and mushrooms. This is a terrfic stuffing to serve with beef as well, since it has a very hearty flavor.

Provided by Hippie2MARS

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 slices pumpernickel bread
2 tablespoons softened butter
2 tablespoons oil
1 lb mushroom, chopped
2 celery ribs, chopped with leafy green tops
1 cup water chestnut, chopped
3 scallions, chopped
2 tablespoons fresh parsley leaves, chopped
salt and pepper, to taste

Steps:

  • Place slices of bread under broiler and toast both sides.
  • Butter each slice liberally. Use additional butter if necessary.
  • Stack slices and cut into cubes. Set aside.
  • In a large skillet, add 2 tablespoons of oil.
  • Add chopped mushrooms and brown 5 minutes, stirring frequently.
  • Season mushrooms with salt and pepper.
  • Add celery and water chestnuts as you get them chopped.
  • Continue to cook until veggies are all tender, another 5 minutes.
  • Add scallions, 1 teaspoon poultry seasoning and the parsley.
  • Cut bread into cubes and add.
  • Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish.

Nutrition Facts : Calories 195.5, Fat 9.7, SaturatedFat 3.3, Cholesterol 10.2, Sodium 261.2, Carbohydrate 23.7, Fiber 3.9, Sugar 2.9, Protein 5.7

DILLED PUMPERNICKEL-RYE STUFFING



Dilled Pumpernickel-Rye Stuffing image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Fall     Dill     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 14 cups

Number Of Ingredients 12

1 (1-lb) loaf unsliced pumpernickel (not black Russian bread)
1 (1-lb) loaf unsliced seeded rye bread
4 carrots, halved lengthwise and cut into 1/2-inch pieces
4 celery ribs, halved lengthwise and cut into 1/2-inch pieces
3 medium onions, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1 stick (1/2 cup) unsalted butter
1 lb cremini mushrooms, trimmed and quartered
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon caraway seeds, lightly crushed
2 1/2 to 3 cups chicken broth

Steps:

  • Preheat oven to 200°F.
  • Cut enough of both breads into 1-inch cubes to measure 6 cups each. Spread bread cubes in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until bread is dry, 50 minutes to 1 hour total. Cool.
  • Increase oven temperature to 400°F.
  • Meanwhile, cook carrots, celery, and onions in oil and butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened and beginning to brown, 10 to 12 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to give off liquid, about 10 minutes.
  • Remove pot from heat and stir in bread, dill, parsley, caraway, and salt and pepper to taste. Add broth and toss until bread is evenly moistened. (Use 3 cups broth if you like a moist stuffing, 2 1/2 cups if you prefer it drier.)
  • Mound stuffing in a buttered 4-quart shallow baking dish. Cover with buttered foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 15 minutes more.

RYE PUMPERNICKEL STUFFING



Rye Pumpernickel Stuffing image

Categories     Onion     Side     Bake     Thanksgiving     Quick & Easy     Stuffing/Dressing     Root Vegetable     Turnip     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

1 (1-pound) loaf marble rye (with pumpernickel) bread, cut into 1/2-inch cubes (10 cups)
4 medium onions, chopped (4 cups)
1 stick (1/2 cup) unsalted butter plus additional for greasing pan
2 garlic cloves, finely chopped
1 1/2 pounds turnips (6 medium), peeled and cut into 1/2-inch pieces
2 cups reduced-sodium chicken broth (16 fluid ounces)
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
  • Spread bread cubes in 2 large shallow baking pans and bake, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl. 3While bread is drying in oven, cook onions in 1/2 stick butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 20 minutes, then add garlic and cook, stirring occasionally, 1 minute. Add onion mixture to bread, reserving skillet. Add turnips, broth, and 2 tablespoons butter to skillet, then simmer, covered, until tender, 5 to 8 minutes.
  • Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
  • Add turnip mixture, parsley, salt, and pepper to bread and toss until combined well. Spoon stuffing into baking dish. Cut remaining 2 tablespoons butter into bits and dot over top of stuffing. Bake stuffing, covered tightly with a sheet of buttered foil (buttered side down), in upper third of oven until heated through, 15 to 20 minutes. Remove foil and bake stuffing until top is lightly browned, 10 to 15 minutes more.

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