Sourdough And Hazelnut Stuffing Recipes

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SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS



Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts image

Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for brushing
1 1/4 pounds rustic sourdough loaf, crusts removed, cut into 3/4-inch cubes (about 8 cups)
2/3 cup blanched hazelnuts
1 large onion, coarsely chopped (2 1/2 cups)
3 celery stalks, cut crosswise into 1/4-inch pieces (1 1/2 cups)
1 pound acorn squash (from 1 medium), seeds removed, cut into 3/4-inch pieces (3 cups)
2 large Granny Smith apples, cored, peeled, and cut into 3/4-inch pieces (2 1/2 cups)
Kosher salt
1/3 cup dry white wine, such as Sauvignon Blanc
3/4 cup lightly packed chopped flat-leaf parsley leaves, plus whole leaves for serving
1 1/2 cups turkey stock or low-sodium chicken broth
3 large eggs, beaten

Steps:

  • Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
  • Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
  • Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.

SOURDOUGH BREAD STUFFING



Sourdough Bread Stuffing image

Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.

Provided by Dave Lieberman

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

ROAST CHICKEN WITH SOURDOUGH STUFFING



Roast Chicken with Sourdough Stuffing image

Stuffing turns a standard roast chicken into something special. Tying the legs helps the bird cook evenly and keep its shape, so it looks gorgeous when you bring it to the table.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 9

1 thick slice rustic sourdough bread, cut into 3/4-inch cubes (2 cups)
2 tablespoons unsalted butter
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stalk celery, diced small
1 teaspoon dried thyme leaves or 2 teaspoons finely chopped fresh thyme
1/2 to 2/3 cup chicken broth
Salt and pepper
1 chicken (about 5 pounds)

Steps:

  • Preheat oven to 450 degrees. Bake bread in a single layer until dry, 5 to 7 minutes. Transfer to a large bowl. In a medium skillet, melt butter over medium. Add onion, garlic, and celery, and cook, stirring occasionally, until translucent, about 5 minutes. Add thyme, and cook until fragrant, about 1 minute. Stir into bread, then stir in enough broth to make mixture evenly moist but not wet. Season with salt and pepper.
  • Pat chicken dry. Season inside and out with salt and pepper. Stuff cavity, tie legs together, and tuck wings underneath. Roast chicken until an instant-read thermometer inserted into thickest part of the thigh registers 165 degrees, about 1 hour (tent exposed stuffing with foil, if overbrowning). Let rest 10 minutes before serving.

Nutrition Facts : Calories 572 g, Fat 16 g, Fiber 1 g, Protein 86 g, SaturatedFat 6 g

SOURDOUGH ALMOND STUFFING



Sourdough Almond Stuffing image

Rosemary, artichoke hearts and sun-dried tomatoes give this amazing stuffing a sophisticated feel that's perfect for an elegant dinner. -Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 16 servings.

Number Of Ingredients 14

3/4 cup butter, cubed
2 cups sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
11 cups cubed day-old sourdough bread
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
3/4 cup slivered almonds
3/4 cup oil-packed sun-dried tomatoes, chopped
1/2 cup minced fresh basil
2 large eggs
1 can (14-1/2 ounces) chicken broth

Steps:

  • Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; add mushrooms and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in salt, rosemary and pepper., In a large bowl, combine bread cubes, artichokes, almonds, tomatoes, basil and mushroom mixture. In a small bowl, whisk eggs and broth. Gradually stir into bread mixture., Transfer to a greased 13x9-in. baking dish. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

Nutrition Facts : Calories 195 calories, Fat 13g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 535mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

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.

NORTHERN CALIFORNIA OYSTER STUFFING



Northern California Oyster Stuffing image

Categories     Leafy Green     Shellfish     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Oyster     Spinach     Fall     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

1 1-pound loaf unsliced sourdough bread, cut into 1-inch cubes (about 16 cups)
3/4 10-ounce package ready-to-use fresh spinach, stems removed, leaves coarsely chopped (about 8 generous cups)
2 tablespoons (1/4 stick) butter
1/2 cup minced shallots (about 4)
3 celery stalks, finely chopped
4 garlic cloves, minced
2 8-ounce jars fresh oysters, drained, coarsely chopped
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
3 eggs, beaten to blend
1 1/2 cups (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread.
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Melt remaining 1 tablespoon butter in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs.
  • To bake stuffing in turkey:
  • Mix 1/3 cup chicken broth into stuffing. Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.
  • To bake all stuffing in pan:
  • Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Mix 1 1/2 cups chicken broth into stuffing. Transfer to prepared dish. Cover with buttered aluminum foil and bake until stuffing is heated through, about 30 minutes. Uncover stuffing and bake until top is crisp, about 20 minutes.

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