Best 9 Cranberry And Apricot Stuffing For Turkey Or Chicken Recipes

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**Tantalize your taste buds with a delectable journey into the world of Cranberry and Apricot Stuffing, an extraordinary culinary creation that elevates any turkey or chicken dish to new heights of flavor and delight. Embark on a sensory adventure as we explore a trio of stuffing recipes, each showcasing unique variations that cater to diverse palates and preferences. From the classic blend of tangy cranberries and sweet apricots to the savory embrace of sausage and herbs, these stuffing recipes promise an explosion of flavors that will leave you craving more.**

**1. Classic Cranberry and Apricot Stuffing**:

**Immerse yourself in the timeless flavors of the Classic Cranberry and Apricot Stuffing, a harmonious balance of tart and sweet. This classic recipe combines plump cranberries, chewy apricots, aromatic celery and onion, and a touch of warm spices, creating a stuffing that is both comforting and invigorating. The perfect accompaniment to any roasted turkey or chicken, this stuffing delivers a burst of tangy sweetness that complements the savory poultry.**

**2. Sausage and Cranberry Apricot Stuffing**:

**Elevate your stuffing game with the tantalizing Sausage and Cranberry Apricot Stuffing. This savory twist on a classic combines the juicy tartness of cranberries and apricots with the hearty goodness of ground sausage, creating a stuffing that is bursting with flavor. A medley of aromatic herbs, such as sage, thyme, and rosemary, adds a touch of sophistication, while a hint of heat from red pepper flakes brings a subtle kick. Prepare to indulge in a stuffing that is both satisfying and unforgettable.**

**3. Apricot Pistachio Quinoa Stuffing (Gluten-Free)**:

**Embark on a culinary adventure with the Apricot Pistachio Quinoa Stuffing, a gluten-free delight that caters to dietary preferences without compromising on taste. This innovative recipe swaps out traditional bread for quinoa, creating a light and fluffy texture. Dried apricots and pistachios add a touch of sweetness and crunch, while a blend of aromatic spices and herbs infuses each bite with a symphony of flavors. Perfect for those seeking a healthier stuffing option that doesn't skimp on satisfaction.**

Let's cook with our recipes!

APRICOT CRANBERRY CHICKEN



Apricot Cranberry Chicken image

Before we had kids, my husband and I used to make a lot of challenging recipes, but now we keep things a little simpler. This tangy chicken has big flavors that everybody likes. -Brooke Ruzek, Elk River, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 pounds chicken tenderloins, divided
1/4 teaspoon salt
2 tablespoons olive oil, divided
1 medium onion, chopped
3/4 cup chicken broth
1/2 cup dried cranberries
1/2 cup apricot preserves
2 tablespoons cider vinegar

Steps:

  • Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken., Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.

Nutrition Facts :

TURKEY ROULADE WITH CRANBERRY-APRICOT STUFFING



Turkey Roulade with Cranberry-Apricot Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Number Of Ingredients 15

1/2 cup whole almonds
2 teaspoons fennel seeds
1/3 cup Cognac or other brandy
1/4 cup water
2/3 cup dried cranberries
2/3 cup dried apricots (about 8 medium), coarsely chopped
2 medium shallots, minced
4 tablespoons unsalted butter, softened
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tablespoons fresh parsley leaves
2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds)
2 tablespoons vegetable oil
3 cups white wine
1/2 cup chicken broth

Steps:

  • 1. Preheat oven to 400F.
  • 2. Spread almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Cool to room temperature. Warm cognac and water in a small saucepan, add cranberries and apricots, and set aside until plump, about 10 minutes.
  • 3. Coarsely chop almonds and fennel in a food processor. Add fruit with liquid, shallot, butter, 2 teaspoons salt and pepper, to taste and pulse until fruit and nuts are coarsely chopped. Add parsley and pulse once or twice more.
  • 4. Place turkey breast halves on a cutting board. Divide and spread fruit mixture evenly over them, leaving about a 1-inch border. Starting with long end each breast, roll up and
  • tie with butchers twine. Season generously with salt and pepper.
  • 5. Heat a large skillet over medium-high heat, add oil, and heat until shimmering. Sear turkey roulades, turning occasionally, until golden brown, about 8 minutes. Place roulades on a rack set in a roasting pan and pour 2 cups wine over meat. Roast, uncovered, until an instant-read thermometer, inserted into meat center, registers 165F, about 1 hour and 10 minutes. Transfer breasts to a carving board, tent loosely with foil, and let rest for 5 minutes. Carve into 1-inch thick slices.
  • 6. Place roasting pan over medium heat on stovetop. Add remaining 1 cup wine and stir using a wooden spoon to release browned bits on pan bottom. Add chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Serve turkey with pan sauce.

CRANBERRY AND APRICOT STUFFING FOR TURKEY OR CHICKEN



Cranberry and Apricot Stuffing for Turkey or Chicken image

Make and share this Cranberry and Apricot Stuffing for Turkey or Chicken recipe from Food.com.

Provided by djmastermum

Categories     Whole Turkey

Time 13m

Yield 10 serving(s)

Number Of Ingredients 11

3 cups fresh breadcrumbs
1/2 cup chopped dried apricot
1/3 cup dried cranberries
1/2 cup cranberry sauce
1/2 cup slivered almonds
1 onion, finely chopped
1/2 lemon, juice and zest of
2 tablespoons fresh parsley, chopped
1 egg, beaten
1 teaspoon mixed herbs
salt and pepper

Steps:

  • Combine all ingredients well.
  • Spoon into turkey yor chicken!

TURKEY ROULADE WITH CRANBERRY-APRICOT STUFFING



Turkey Roulade with Cranberry-Apricot Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 10 servings

Number Of Ingredients 15

1/2 cup whole almonds
2 teaspoons fennel seeds
1/3 cup Cognac or other brandy
1/4 cup water
2/3 cup dried cranberries
2/3 cup dried apricots (about 8 medium), coarsely chopped
2 medium shallots, minced
4 tablespoons unsalted butter, softened
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
2 tablespoons fresh parsley leaves
2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds)
2 tablespoons vegetable oil
3 cups white wine
1/2 cup chicken broth

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature. Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes.
  • In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more.
  • Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border. Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine. Season generously with salt and pepper.
  • Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes. Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees F, about 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce.
  • Put the roasting pan over medium heat on the stovetop. Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper.
  • Carve the turkey into 1-inch thick slices and serve with the pan sauce.

Nutrition Facts : Calories 541 calorie, Fat 27 grams, SaturatedFat 8 grams, Carbohydrate 15 grams, Fiber 2 grams, Protein 52 grams

ROAST CHICKEN WITH APRICOT STUFFING



Roast Chicken With Apricot Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 15

1/3 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon fresh marjoram, plus sprigs for garnish
1 lemon, halved (half zested, both halves juiced)
1 1/2 teaspoons paprika
Kosher salt and freshly ground pepper
1 5-to-6-pound chicken
1 small red onion, chopped
2 stalks celery, chopped
1/2 cup dried apricots, chopped
5 cups cubed day-old French bread
1/4 cup chopped fresh parsley
3/4 cup low-sodium chicken broth
1 tablespoon apricot preserves
1 tablespoon apple cider vinegar

Steps:

  • Put 1/3 cup olive oil, the garlic, 1 tablespoon marjoram, the lemon zest and juice, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a mini food processor and pulse to make a paste. Loosen the chicken skin with your fingers. Rub the paste under and over the skin and inside the cavity. Put the chicken on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight.
  • Make the stuffing: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the red onion, celery and dried apricots and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the bread and parsley and cook, stirring, until combined, about 2 minutes. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl and let cool completely.
  • Preheat the oven to 425 degrees F. Fill the chicken cavity with the stuffing, tie the legs together with twine and put breast-side up on a rack in a roasting pan; tuck the wings underneath. Roast until the skin begins to brown, about 30 minutes, then reduce the oven temperature to 350 degrees F and continue roasting until deep golden brown, about 1 more hour. (Cover loosely with foil if it's browning too quickly.)
  • Whisk the preserves and vinegar in a small bowl; brush on the chicken and continue roasting until the skin is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Let rest 10 minutes before carving. Garnish with marjoram sprigs.

CRANBERRY APRICOT DRESSING



Cranberry Apricot Dressing image

This recipe takes advantage of traditional holiday dried fruits and nuts. Fresh-baked cornbread really adds to this recipe.

Provided by Food Network

Yield Serves 6-8

Number Of Ingredients 15

1 cup chopped sweet onion
1 cup chopped celery
2 Tbs. butter
6 oz. fresh cornbread cubes
6 oz. fresh wheat bread cubes
6 oz. fresh sourdough bread cubes
2 tsp. sage
1/4 tsp salt
1/8 tsp white pepper
1/2 cup dried apricots, diced
1/4 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup butter, melted, plus 1 2 TBS
1/2 cup dry white wine
1/2 cup vegetable or chicken broth

Steps:

  • Saute onion and celery in butter until onion turns dark brown. Add wine 1 Tbs at at time if onion and celery begin to stick to pan. Add sage, salt, pepper, fruit and nuts.
  • Place mixture in a large mixing bowl. Add any remaining wine, the broth, and melted butter. Gradually add bread crumbs and toss to coat.
  • Transfer to a 2 1/2 to 3-quart oven-proof covered baking dish, or cover with foil. Bake at 350 degrees for 40 minutes. Uncover and bake for another 10 minutes.

PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING



Pork Rib Roast with Cranberry-Apricot Stuffing image

The WOW factor comes built into this glorious roast. The fall flavors are fabulous and so are the Frenched ribs. It's an elegant adventure in home cooking that invites everyone to just dig in.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons cognac or other brandy
3 tablespoons water
1/3 cup dried cranberries
1/3 cup dried apricots, coarsely chopped
1/4 cup whole almonds, toasted and chopped
1 medium shallot, minced
3 tablespoons unsalted butter, softened
1 teaspoon fennel seeds, toasted and crushed
1/2 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 (6-rib) center-cut pork roast, backbone removed and ribs Frenched, about 4 pounds after trimming)
2 tablespoons vegetable oil
1 cup creme fraiche or sour cream
1/2 cup Dijon mustard

Steps:

  • Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
  • With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
  • Preheat the oven to 350 degrees F.
  • Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
  • Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
  • Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.

CRANBERRY AND APRICOT JEWELED STUFFING



Cranberry and Apricot Jeweled Stuffing image

A fruity and savory stuffing to serve with ham, pork, and turkey. Stuffing takes about 20 minutes from printing out recipe to table!

Provided by Dawn399

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/4 cups water
1/2 cup chopped dried apricot
1/2 cup dried cranberries
2 tablespoons butter
1 (6 ounce) package chicken flavor stuffing mix
1 tablespoon fresh lemon juice
1/3 cup chopped pecans
1/4 teaspoon pepper
1/4-1/2 teaspoon salt

Steps:

  • Bring water to a boil in a 2 quart saucepan or casserole dish.
  • Add all ingredients and cook for 5 minutes on a low temperature.
  • Fluff with a fork and stir ingredients together for a couple more minutes, may add additional water, butter or seasoning if desired.
  • Serve-yummy!

Nutrition Facts : Calories 321.5, Fat 14.1, SaturatedFat 4.5, Cholesterol 17, Sodium 841.2, Carbohydrate 44.4, Fiber 3.7, Sugar 13.9, Protein 6.9

APRICOT AND PECAN TURKEY STUFFING



Apricot and Pecan Turkey Stuffing image

Nutty, fruity apricot stuffing that tastes amazing baked in the bird or by itself.

Provided by Jenny

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

3 ½ cups fat-free chicken broth
1 cup chopped dried apricots
4 tablespoons unsalted butter
1 cup diced yellow onion
1 cup diced celery
2 Granny Smith apples - peeled, cored, and cubed
1 tablespoon dried thyme
2 teaspoons rubbed dried sage
1 teaspoon freshly ground black pepper
16 ounces seasoned bread crumbs
2 cups coarsely chopped pecans

Steps:

  • Heat broth in a saucepan over medium heat until boiling, about 5 minutes. Add apricots, remove from the heat, and let sit until apricots are plump, about 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large pan or Dutch oven over low heat. Add onion and celery and cook, stirring occasionally, until translucent, about 10 minutes. Add broth-apricot mixture, apples, thyme, sage, and pepper; stir until combined. Transfer to a large mixing bowl.
  • Add bread crumbs gradually, folding them in until stuffing is moist but not sticky. Mix in the pecans. Transfer to a casserole dish and cover with a lid or aluminum foil.
  • Bake in the preheated oven until heated through, 20 to 25 minutes.

Nutrition Facts : Calories 178.2 calories, Carbohydrate 20 g, Cholesterol 5.3 mg, Fat 9.6 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 2.1 g, Sodium 394.7 mg, Sugar 5.9 g

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
  • Use Fresh Ingredients: Fresh cranberries and apricots will give your stuffing the best flavor. If you can't find fresh cranberries, you can use frozen cranberries that have been thawed.
  • Toast the Bread: Toasting the bread cubes will help them absorb the flavors of the other ingredients and give the stuffing a nice texture.
  • Don't Overcrowd the Pan: When you're baking the stuffing, don't overcrowd the pan. This will help the stuffing cook evenly.
  • Serve Immediately: Stuffing is best served immediately after it's baked. It can be reheated, but it won't be as good as when it's fresh.

Conclusion:

This cranberry and apricot stuffing is a delicious and festive side dish that's perfect for Thanksgiving or Christmas dinner. It's easy to make and can be tailored to your own taste. Whether you like your stuffing moist or dry, sweet or savory, this recipe is sure to please everyone at your table. So next time you're looking for a delicious and easy stuffing recipe, give this one a try. You won't be disappointed!

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