Best 5 Stuffing With Berries Recipes

HERB STUFFING WITH DRIED FRUIT

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.

STUFFING WITH BERRIES

Steps:

• 1. Chop shallots, celery and bacon very thin.
• 2 Heat oil and Saute shallots.
• 3 Add turkey bacon and brown.
• 4 Add bread crumbs and mix.
• 5 Add 1 cup turkey or chicken broth and mix.
• 6 Add contents of fruit quencher tea bag, cranberries, raisins and walnuts, parsley, thyme, sage and mix together.
• 7 Add pepper and salt.
• 8. Stir in ½ - 1 cup of turkey juices into stuffing mix (consistency should not be too dry or too sticky).

APPLE, SAGE, AND BERRIES STUFFING

Steps:

• Note: If you can't find sage marinated pork, buy ground pork, add about 1 tablesp of sage, and mix together well. Let sit overnight, if possible. If not, let it sit for awhile.
• Preheat oven to 450. Preheat large saute pan on medium heat, then crumble sausage into pan (wash hands),.
• Stir in onions, pepper, celery, and the berry medley. Cook 5-7 minutes, stirring often until browned and vegetables are tender.
• Stir flour into sausage mixture and cook 2 minutes, stirring often, until flour is hot and well blended into mixture.
• Stir in apple, broth, and stuffing mix until well blended.
• Coat a 2-quart baking dish with cooking spray. Add stuffing mixture.
• Bake 20-25 minutes or until golden.
• Let stand 5 minutes before serving.

WHEAT-BERRY STUFFING WITH PEARL ONIONS

Steps:

• Preheat oven to 350°F. Cut bread into 1/2-inch pieces and in a large shallow baking pan toast in one layer in middle of oven until just dry, about 15 minutes. Croutons may be made 1 day ahead and kept, covered, at room temperature.
• In a 4-quart kettle three fourths full of boiling water (do not salt water) cook wheat berries, uncovered, until tender, about 1 hour, and drain in a large sieve. Transfer wheat berries to a large shallow baking dish.
• While wheat berries are cooking, in a large saucepan of boiling water blanch onions 3 minutes. Drain onions and when cool enough to handle, peel. In a large skillet melt butter over moderately high heat and sauté onions, stirring occasionally, until golden, 15 to 20 minutes. Chop parsley and add with onions to wheat berries. Wheat-berry mixture may be made 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
• Add croutons and broth to wheat-berry mixture and toss to combine well. Bake stuffing in middle of oven, uncovered, 30 minutes, or until top is slightly crisp.

DRIED FRUIT STUFFING

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.
• Bake in the preheated oven until very dry, about 15 minutes.
• While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.
• Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes; toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.
• Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.
• Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.
• Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.