Best 8 Fruit Nut Andouille Stuffing Recipes

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**Indulge in a Culinary Symphony of Flavors: A Journey Through Fruit, Nut, and Andouille Stuffing Delights**

Embark on a culinary adventure with our exquisite collection of fruit, nut, and andouille stuffing recipes, carefully curated to tantalize your taste buds and elevate your holiday feast. From the classic apple-studded stuffing to the unique blend of cranberries and walnuts, each recipe promises a harmonious balance of sweet, savory, and spicy notes. Whether you prefer a traditional stuffing or a daring twist on the classic, our diverse selection offers something for every palate. Prepare to delight your family and friends with these exceptional stuffing creations.

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

CORNBREAD-ANDOUILLE STUFFING



Cornbread-Andouille Stuffing image

Provided by Food Network Kitchen

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 13

1 stick unsalted butter, plus more for the baking dish
1 pound andouille sausage, diced
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 to 3 1/2 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
6 cups 1/2 -inch stale potato bread cubes (about 10 ounces)
6 cups 1/2 -inch stale cornbread cubes (about 10 ounces)
2 tablespoons fat from the turkey drippings (or butter)

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate.
  • Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add 3 cups broth and bring to a boil; remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the potato bread, cornbread, sausage and vegetable-broth mixture and stir until combined, adding up to 1/2 cup more broth if necessary. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 35 more minutes.

WINTER FRUIT AND NUT STUFFING



Winter Fruit and Nut Stuffing image

Categories     Fruit     Nut     Side     Bake     Thanksgiving     Stuffing/Dressing     Prune     Pear     Apricot     Pecan     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 14

12 tablespoons (1 1/2 sticks) butter
2 large Anjou pears, peeled, cored, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 teaspoon ground cinnamon
4 cups chopped onions
1 1/2 cups chopped celery
1 1/2 cups Sauternes or other sweet white wine
1 1/2 cups chopped pitted prunes
1 1/2 cups chopped dried apricots
1 cup dried cranberries
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
14 cups 1/2-inch cubes crustless firm white bread (about 1 1/2 pounds)
1 cup pecans, toasted, chopped

Steps:

  • Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Sauté until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; sauté until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
  • Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.

TAMALE STUFFING



Tamale Stuffing image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

3 poblano chile peppers
1 1/3 cups lard
2 teaspoons baking powder
Kosher salt
3 1/2 cups masa harina (instant corn flour)
1 cup low-sodium chicken broth
2 tablespoons vegetable oil
1 bunch scallions, chopped
3 cloves garlic, chopped
1 tablespoon chopped chipotle chiles in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon grated orange zest
2 ripe plantains, chopped
3 tablespoons capers, chopped
2 banana leaves (thawed if frozen)

Steps:

  • Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
  • Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
  • Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.

DRIED FRUIT STUFFING



Dried Fruit Stuffing image

Fruit and almonds give new life to a boxed stuffing mix in this flavorful recipe. - Taryn Kuebelbeck, Plymouth, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 cups.

Number Of Ingredients 5

1 package (6 ounces) stuffing mix
1/2 cup dried cranberries
1/2 cup chopped pitted dried plums (prunes)
1/2 cup chopped dried apricots
1/3 cup slivered almonds, toasted

Steps:

  • Prepare stuffing mix according to package directions, adding dried fruits when adding contents of stuffing mix. Just before serving, stir in almonds.

Nutrition Facts :

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 12 cups

Number Of Ingredients 23

12 whole pitted prunes, halved
12 dried apricots, halved
1 cup dark raisins
1/2 cup dried currants
1/4 cup bourbon
4 tablespoons unsalted butter
2 tart cooking apples, unpeeled, cored, cut into 1/4-inch pieces
2 large onions, cut into 1/4-inch pieces
2 ribs celery, cut into 1/4-inch pieces
2 teaspoons vegetable oil
1 cup walnut pieces
2/3 cup whole macadamia nuts, unsalted
2/3 cup whole cashews, unsalted
4 slices (1-inch) day-old brioche, cut into 1-inch cubes
1 cup low-sodium canned chicken broth
2 cups fresh cranberries
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon finely chopped fresh parsley
3 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

  • Place prunes, apricots, raisins, and currants in a medium bowl; pour bourbon over fruit. Cover with plastic wrap, and soak overnight.
  • Melt butter in a large skillet over moderate heat; add apples, onions, and celery. Cook, stirring occasionally, until onions are soft and celery is tender, about 10 minutes. Set aside.
  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; add nuts. Toast them, stirring constantly, until golden.
  • Transfer sauteed onion mixture to a large bowl. Add brioche and broth; mix until incorporated. Add macerated fruit, toasted nuts, cranberries, cloves, cinnamon, ginger, cayenne, parsley, and eggs. Season with salt and pepper. Using 2 large spoons or your hands, gently mix stuffing until evenly blended. Set aside while turkey is prepared for roasting.

FRUIT AND NUT STUFFING



Fruit and Nut Stuffing image

Provided by Kelsey Nixon

Time 1h20m

Yield 12 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish
4 celery stalks, finely chopped (about 2 cups)
2 Golden Delicious apples, cored and chopped into 1/4-inch cubes
2 medium onions, finely chopped (about 3 cups)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 cups low-sodium chicken or vegetable broth
One 12-ounce bag cubed country-style stuffing
1 cup chopped dried apricots
1 cup dried cherries
1 cup pecans, toasted and chopped
4 large eggs, beaten

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, melt the butter. Add the celery, apples and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, fennel, 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 cooled mixture with the stuffing, apricots, cherries, pecans and beaten 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 before serving.

MULTIGRAIN STUFFING WITH NUTS AND DRIED FRUIT



Multigrain Stuffing With Nuts and Dried Fruit image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

9 tablespoons unsalted butter, plus more for the baking dish
2 medium onions, diced
2 medium firm cooking apples (such as Cortland), chopped
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
1/2 cup slivered almonds
1/2 cup walnuts, chopped
1/4 cup sunflower seeds
1/4 cup dried blueberries
1/4 cup dried cranberries
4 cups low-sodium vegetable broth
2 large eggs
1/4 cup chopped fresh parsley
16 cups stale multigrain bread cubes

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
  • Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
  • Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

CREOLE CHICKEN WITH CORNBREAD STUFFING



Creole Chicken with Cornbread Stuffing image

This recipe features a great method for a quick skillet cornbread stuffing that's loaded with colorful vegetables.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons unsalted butter
1 large red onion, chopped
2 stalks celery, chopped
4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn)
Kosher salt and freshly ground pepper
1 tablespoon chopped pickled hot peppers
4 cups cubed cornbread, preferably stale (about 1/2-inch cubes)
4 skinless, boneless chicken breasts (6 to 8 ounces each)
2 teaspoons Creole seasoning
1 tablespoon vegetable oil
Juice of 1/2 lemon
1/4 cup chopped fresh parsley

Steps:

  • Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
  • Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
  • Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
  • Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.

Nutrition Facts : Calories 570, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 192 milligrams, Sodium 751 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 51 grams, Sugar 13 grams

Tips:

  • Choose the right bread: Use a sturdy bread that can hold up to the moisture of the stuffing, such as French bread, sourdough, or a rustic Italian loaf.
  • Toast the bread: Toasting the bread will help it absorb the flavors of the other ingredients and prevent it from becoming soggy.
  • Use fresh ingredients: The fresher the ingredients, the better the stuffing will taste. If possible, use organic fruits and vegetables.
  • Don't overstuff the bird: Stuffing should fill the bird loosely, but not so tightly that it bursts. You should be able to fit your hand between the stuffing and the bird's skin.
  • Bake the stuffing in a separate dish: This will help prevent the stuffing from becoming overcooked or drying out.
  • Let the stuffing rest before serving: Letting the stuffing rest for a few minutes before serving will help it set and make it easier to slice.

Conclusion:

Fruit, nut, andouille stuffing is a delicious and festive dish that is perfect for Thanksgiving or Christmas dinner. With its sweet and savory flavors, this stuffing is sure to be a hit with your family and friends. So next time you're looking for a stuffing recipe, give this one a try. You won't be disappointed!

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