Best 8 California Walnut And Apple Herb Stuffing Recipes

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Calling all stuffing lovers! Get ready to embark on a culinary journey with our diverse collection of California walnut and apple herb stuffing recipes. From traditional to unique flavor combinations, these stuffings are packed with wholesome ingredients and bursting with taste. Discover the classic walnut and apple stuffing, a harmonious blend of sweet and savory flavors, perfect for your Thanksgiving or Christmas feast. Explore the tantalizing wild rice stuffing, a nutty and aromatic combination of California walnuts, wild rice, and dried cranberries. If you're looking for a vegetarian delight, try the flavorful butternut squash stuffing, a medley of roasted butternut squash, walnuts, and aromatic herbs. And for a touch of zesty freshness, the citrus and herb stuffing incorporates vibrant citrus flavors and a medley of herbs for a bright and tangy twist. No matter your preference, these walnut and apple herb stuffing recipes are sure to elevate your holiday meals and create lasting memories around the dinner table.

Check out the recipes below so you can choose the best recipe for yourself!

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

SAUSAGE, APPLE, AND WALNUT STUFFING



Sausage, Apple, and Walnut Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 1h20m

Yield 10 servings

Number Of Ingredients 12

Extra-virgin olive oil
1 large onion, finely diced
3 ribs celery, finely diced
Kosher salt
3 cloves garlic, smashed and finely diced
1 pound spicy sausage, casing removed, broken up into bite-size chunks
3 Granny Smith apples, peeled, cored, and cut into 1-inch dice
1 cup apple cider
1/2 bunch sage, leaves finely chopped
3/4 cup coarsely chopped walnuts
10 cups stale rustic bread, crusts discarded, cut into 1-inch cubes; or fresh bread slices toasted until crispy but no color, cut into 1-inch cubes
2 to 3 cups chicken stock

Steps:

  • Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
  • Preheat the oven to 350 degrees F.
  • Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
  • Remove from the oven and serve.
  • MMMMM...stuffing!

CALIFORNIA WALNUT AND APPLE HERB STUFFING



California Walnut and Apple Herb Stuffing image

You'll love this easy stuffing recipe with a delicious combination of crunchy walnuts, apples and savory fresh herbs.

Provided by California Walnuts

Time 45m

Number Of Ingredients 12

1/3 cup butter
3 onions, medium, chopped
3 celery stalks, chopped
12 cups bread, cubed
2 apples, tart, peeled, cored and chopped
1 1/2 cups California walnut pieces
1/2 cup parsley, fresh, chopped
1/2 cup sage
1/2 cup rosemary
1/2 cup thyme
3/4 to 1 1/2 cups chicken stock
Salt and pepper, to taste

Steps:

  • In nonstick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.
  • In large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper.
  • Loosely fill turkey or chicken cavity and follow cooking instructions for the weight of the bird; or make single servings by baking at 375° F in small well buttered oven-proof ramekins for 25 minutes or until heated through and brown on top.

Nutrition Facts : Calories 310 cal, Cholesterol 17 mg, Carbohydrate 33 g, Protein 7 g

HERB AND APPLE STUFFING



Herb and Apple Stuffing image

Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.

Provided by Ina Garten

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 11

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Steps:

  • Preheat oven to 300 degrees F.
  • Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
  • In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
  • Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
  • Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

APPLE & HERB STUFFING



Apple & Herb Stuffing image

Why anyone would make Stove Top after making this, I just wouldn't understand. I made this recipe over 6 years ago and couldn't believe the ease or how it tastes! It's a Thanksgiving tradition now. I'm not a fan of apples baked in foods, but the sweetness of them is so good and gives the dish a great color. The recipe is from a cookbook called "Treasury of Christmas."

Provided by Jen Wiehl

Categories     Apple

Time 50m

Yield 2 1/2 quarts

Number Of Ingredients 11

2 cups sliced celery
1 1/2 cups chopped onions
1/2 cup butter
1 3/4 cups hot water
1 tablespoon instant chicken bouillon
12 cups dry bread, cubes (about 16 slices of bread)
3 cups coarsley chopped apples
1 cup toast slivered almonds
1 tablespoon chopped parsley
2 teaspoons poultry seasoning
1/3 teaspoon rubbed sage

Steps:

  • In large skillet, cook celery and onions in margarine until tender.
  • Add water and bouillon; cook until bouillon dissolves.
  • In large bowl, combine remaining ingredients.
  • Add bouillon mixture.
  • Mix well.
  • Loosely stuff turkey just before roasting (or not, if you don't like your turkey stuffed) Place remaining stuffing in greased baking dish.
  • Bake at 350 degrees for 30 minutes or until hot.

Nutrition Facts : Calories 1156.5, Fat 64.8, SaturatedFat 26.4, Cholesterol 97.6, Sodium 1516.2, Carbohydrate 127.4, Fiber 15.6, Sugar 30.6, Protein 24.4

APPLE-WALNUT STUFFING



Apple-Walnut Stuffing image

Enjoy this slow cooked apple and walnut stuffing that's sprinkled with walnuts - a flavorful side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h20m

Yield 12

Number Of Ingredients 10

1/2 cup butter or margarine
1/2 cup chopped walnuts
1 tablespoon honey
1/8 teaspoon ground nutmeg
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
1 package (14 ounces) herb-seasoned stuffing cubes
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 1/2 cups applesauce
2 cups water

Steps:

  • Heat 2 tablespoons of the butter and the walnuts in 10-inch skillet over medium heat, stirring occasionally, until walnuts are lightly toasted. Remove walnuts from skillet, using slotted spoon; place in small dish. Stir honey and nutmeg into walnuts until glazed; set aside.
  • Melt remaining 6 tablespoons butter in same skillet over medium heat. Cook celery and onion in butter 3 to 4 minutes, stirring occasionally, until crisp-tender.
  • Spray 4- to 6-quart slow cooker with cooking spray. Place stuffing cubes in cooker. Add cooked celery and onion with butter and the mushrooms to stuffing cubes; mix lightly. Add applesauce and water; stir gently to mix.
  • Cover and cook on low heat setting 4 to 5 hours. Sprinkle with glazed walnuts before serving.

Nutrition Facts : Calories 265, Carbohydrate 36 g, Cholesterol 20 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg

APPLE WALNUT STUFFING



Apple Walnut Stuffing image

Use this to stuff turkey,pork chops,lamb,chicken, any thing you want! This completes a holiday meal!

Provided by Sharon123

Categories     Apple

Time 1h

Yield 4 1/2 cups, 6 serving(s)

Number Of Ingredients 14

1/3 cup butter or 1/3 cup margarine
1 large onion, finely chopped
2 stalks celery, finely chopped
1 cup chopped red baking apple
1 cup chopped green cooking apple
2 cups soft bread cubes or 2 cups whole wheat bread cubes, toasted
1 cup chopped walnuts
2 tablespoons dried whole-leaf sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 large egg, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
  • Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
  • Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
  • Bake at 350* for 30 minutes.
  • Yield: 6 servings (4 1/2 cups).

APPLE WALNUT STUFFING



Apple Walnut Stuffing image

Delicious

Provided by Cathy Roland

Categories     Side Casseroles

Number Of Ingredients 9

1 c celery chopped
1 c onion chopped
1/2 c butter, room temperature
1 c water
3 chicken bouillon cubes
1 c apple juice
2 c apples chopped
14 oz herb stuffing mix
1 c walnuts chopped

Steps:

  • 1. In large skillet cook celery and onion in butter until tender
  • 2. Add water and bouillon cook until completely dissolved.
  • 3. In large bowl combine remaining ingredients, add celery mixture and mix well. Place in a greased baking dish and bake for 30 minutes at 350 degrees.

Tips:

  • Prep the Apples Correctly: Ensure the apples are peeled and finely diced to achieve the desired consistency in the stuffing.
  • Toast the Walnuts: Toasting the walnuts enhances their flavor and adds a delightful crunch to the stuffing.
  • Use Fresh Herbs: Fresh herbs, such as sage, rosemary, and thyme, provide a vibrant and aromatic flavor to the stuffing.
  • Bread Cubes: Opt for day-old bread cubes as they absorb the flavors better and result in a more cohesive stuffing.
  • Moisture Balance: Add chicken or vegetable broth if the stuffing seems dry to achieve the perfect moisture balance.
  • Stuffing the Bird: Stuff the turkey or chicken loosely to allow for expansion during cooking and prevent the stuffing from becoming dense.
  • Baking the Stuffing: If cooking the stuffing separately, bake it in a covered dish at 325°F for 30-35 minutes or until heated through.

Conclusion:

California Walnut and Apple Herb Stuffing elevates your holiday meal with its delightful flavors and textures. The combination of sweet apples, crunchy walnuts, aromatic herbs, and savory bread cubes creates a stuffing that complements any main course. Whether stuffed inside a turkey or baked separately, this stuffing is sure to impress your guests. Experiment with different herb combinations and adjust the seasonings to suit your taste preferences. Embrace the versatility of this recipe and enjoy a delicious and memorable stuffing experience.

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