Yield 8 Number Of Ingredients 11 Steps:
Prepare rice according to package directions. In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine. Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.
Time 1h25m Yield 12 servings Number Of Ingredients 15 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, cook the sausage, breaking it up with the back of a spoon, until browned through, about 5 minutes. Add the celery, leeks, apples and pears and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, 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 stuffing and cooled sausage mixture. Add the cranberries and 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. Top with additional parsley and serve.
Time 25m Yield 6 Number Of Ingredients 0 Steps:
In a large deep skillet, saute 1 each chopped onion and carrot, 2 chopped celery stalks and 1 tablespoon each sage and thyme in 1 stick butter for 5 minutes. Season with salt and pepper and add 2 diced Bosc pears, then saute 2 minutes. Pour in 1/4 cup bourbon and simmer 2 minutes, then add 2 1/2 to 3 cups chicken broth. Return to a simmer until step 5. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes, 1 cup toasted pecans 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.
Time 1h5m Yield 8-10 servings. Number Of Ingredients 11 Steps:
In a small saucepan, saute celery in butter until tender; set aside. In a large bowl, combine the stuffing cubes, cranberries, pears, pecans, parsley, poultry seasoning and pepper. Add the broth, egg substitute and celery mixture; toss until combined. , Spoon into a greased 2-1/2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or heated through.
Time 1h10m Yield 12-14 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees to speed-dry the bread and/or to bake the stuffing separately from the turkey. Spread bread slices on baking sheets. Place baking sheets in the oven for 20 minutes or until bread is dry. Place the 2 tablespoons butter, onion and pear in a large frying pan. Cook over medium heat till tender but not brown, about 4 minutes. Set aside. Break the dried bread into small pieces, and place in a very large bowl. Bring 1/2 water and the 1/4 cup butter to boiling in a small saucepan. Add to bread crumbs, and toss just till moistened. Stir in pear mixture, pecans, parsley, nutmeg, salt and pepper. Add the remaining water as needed until mixture reaches desired moistness. Stuff turkey and bake according to your liking, or put stuffing into a 2 quart casserole and bake, covered in preheated oven for 40 minutes or until heated through.
Time 1h10m Yield 13 servings. Number Of Ingredients 13 Steps:
In a small saucepan, bring orange juice and cranberries to a boil. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, cook sausage until no longer pink; drain. Transfer to a large bowl., In the same skillet, melt butter. Add celery and onion; saute until tender. Stir in poultry seasoning., Add to sausage mixture. Stir in the stuffing cubes, orange juice mixture, apple, pecans, salt, pepper and enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake until lightly browned, 10-15 minutes longer.
Time 1h5m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°G. Pour two cups boiling water over cranberries and let soak for 30 minutes. Do not drain. Saute the onion and celery until soft. Add the Garlic Garlic during the last few minutes of cooking. Combine the stuffing mixes, pecans, onions, beaten eggs, broth, and cranberries (with liquid). Bake, covered, for about 45 minutes. Remove the cover for the last 15 minutes.
Time 1h10m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F (190 degrees C). Place a large skillet over medium heat. Cook the bacon in the skillet until crispy. Lie the cooked bacon on a plate lined with paper towels to drain and cool; crumble the bacon. Melt the butter in a large skillet over medium-high heat. Cook the celery, garlic, and onion in the hot butter until the onion begins to caramelize; pour the wine into the skillet. When the wine is heated, stir in the cranberry sauce, jalapeno peppers, and green chile peppers. Cover the mixture and cook until boiling. Remove from heat and stir in the bacon and pecans. Place the stuffing mix in a large bowl. Pour the liquid mixture and the chicken stock over the stuffing mix; stir until completely moist. Transfer to a 9x13 inch baking dish. Bake in preheated oven until browned on top, about 35 minutes.
