Turkey With Fruit And Nut Stuffing Recipes

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FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.

Provided by Jo Coburn

Categories     Fruit

Time 1h30m

Yield 12-20 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1 cup finely diced onion
1 cup finely diced celery
1/2 cup dried cranberries
1 cup toasted chopped pecans
16 ounces unseasoned bread, cubes
1 cup white raisins
1 teaspoon sage leaves or 1/2 teaspoon ground sage
1 teaspoon thyme leaves or 1/2 teaspoon ground thyme
2 teaspoons marjoram, leaves or 1 teaspoon ground marjoram
1 1/2 cups chicken broth
salt
pepper

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.

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.

TURKEY STUFFING (DRIED FRUIT AND NUT)



Turkey Stuffing (Dried fruit and nut) image

Make and share this Turkey Stuffing (Dried fruit and nut) recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 8

5 ml sunflower oil
2 small cooking apples, peeled and chopped
5 ml ground cinnamon
50 g no soak dried apricots, chopped
50 g no soak dried peaches, chopped
50 g raisins
100 g almonds
3 tablespoons water

Steps:

  • Following is the method for stuffing: Heat oil in a non-stick pan.
  • Fry onions until soft- 5 to 8 minutes.
  • Add apples.
  • Cook for 3 minutes.
  • Cover.
  • Cook for 2 minutes.
  • Add remaining ingredients.
  • Cook for 5 minutes.
  • Folowing is the method to prepare the dish: Spread out the turkey breast thinly.
  • Place stuffing on the breast.
  • Form a roll, rolling the breast.
  • Tie with a twine to hold it firm.
  • Sear all around.
  • Bake in a pre-heated oven at 180C for 35-40 minutes until well done.
  • Slice.
  • Prepare a nice presentation on a plate with your choice of vegetables and roast potatoes.

Nutrition Facts : Calories 1308.5, Fat 65, SaturatedFat 5.3, Sodium 405.2, Carbohydrate 179.9, Fiber 26.4, Sugar 92.9, Protein 30.5

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

ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING



Rolled Turkey Breast with Nutty Fruit Stuffing image

Provided by Nancy Fuller

Categories     main-dish

Time 11h10m

Yield 12 servings

Number Of Ingredients 28

One 10-pound boneless, skin-on whole turkey breast, tenderloins removed
1 gallon hard apple cider
1/4 cup kosher salt
4 tablespoons Poultry Seasoning, recipe follows
2 onions, sliced into 1 1/2-inch-thick rings
4 tablespoons unsalted butter, at room temperature
8 tablespoons unsalted butter, plus more for greasing
5 stalks celery, finely diced
2 onions, finely diced
2 cups calvados
1 cup dried apricots, roughly chopped
1 cup dates, roughly chopped
1 tablespoon kosher salt
1 teaspoon ground black pepper
8 cups 1/2-inch cubes white bread, toasted
2 cups chicken broth
2 cups pecans, toasted and roughly chopped
1 tablespoon chopped fresh or dried sage
1 tablespoon fresh or dried thyme leaves
2 eggs
1/2 cup dry white wine
1 1/4 cups chicken broth
2 tablespoons flour
1 tablespoon dried marjoram
1 tablespoon dried parsley
1 tablespoon dried sage
1 tablespoon dried rosemary
1 tablespoon dried thyme

Steps:

  • For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
  • For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
  • In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
  • Preheat the oven to 375 degrees F. Grease a casserole dish.
  • Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
  • Place the remaining stuffing in the prepared casserole dish, and set aside.
  • Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
  • After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
  • Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
  • For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
  • In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
  • Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
  • Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
  • Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.

CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

CITRUS AND HERB TURKEY



Citrus and Herb Turkey image

Roasted with orange, lemon, garlic, and fresh sage and thyme in its cavity, this simple citrus and herb turkey makes a spectacular Thanksgiving centerpiece. An easy pan gravy is the finishing touch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 13

1 whole turkey (about 14 pounds), patted dry
2 tablespoons coarse salt
1 teaspoon black pepper
1 orange, halved
1 lemon, halved
1 small yellow onion, peeled and quartered
1 head garlic, halved
6 sprigs thyme
2 sprigs sage
1 tablespoon olive oil
3 cups chicken stock, warm
1/2 cup milk
2 tablespoons flour

Steps:

  • Preheat oven to 425 with rack in lower third position.
  • Season cavity of turkey with 1 tablespoon salt and 1/2 teaspoon pepper. Stuff cavity with orange, lemon, onion, garlic, and herbs. Tie legs with twine and transfer turkey to a rack set inside a roasting pan.
  • Rub skin with olive oil and season with remaining salt and pepper.
  • Pour 2 cups chicken stock into roasting pan and transfer to oven. Roast turkey for 2 1/2 hours or until meat thermometer inserted into thickest part of breast registers 165 degrees. After first hour of roasting, baste turkey every 30 minutes, and tent with foil if skin becomes deep golden brown before turkey is cooked.
  • Remove turkey from oven and transfer to a carving board. Let stand at least 15 minutes.
  • Place roasting pan on stovetop over medium-high heat and bring pan drippings and remaining 1 cup chicken stock to a simmer. Combine milk and flour in a mason jar and shake vigorously to combine. Whisk milk mixture into gravy and simmer, whisking constantly, until gravy thickens slightly, about 2 minutes.
  • Carve turkey and serve with gravy.

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