Best 8 Stuffing With Golden Raisins And Walnuts Recipes

WALNUT-HERB STUFFING

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.

APPLE-RAISIN STUFFING

Steps:

• In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
• Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
• Pour in 4 go 6 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
• Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes 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.

CIDER, BACON, AND GOLDEN RAISIN STUFFING

Steps:

• Preheat oven to 325ºF. Butter a 13x9x2" baking dish.
• Arrange bread cubes in a single layer on 2 rimmed baking sheets. Toast, stirring occasionally, until dry and crisp, 25-30 minutes. Let cool, then transfer to a very large bowl.
• Meanwhile, bring cider to a boil in a large wide pot and cook until reduced to 1 1/2 cups, about 40 minutes. Remove from heat and set aside.
• Bring raisins, vinegar, and 2 Tbsp. water just to a simmer in a small skillet over medium heat to warm through. Transfer to a small bowl; let cool, then drain.
• Cook bacon in a 12" skillet over medium-high heat, stirring occasionally, until brown and crisp. Using a slotted spoon, transfer to paper towels to drain (do not wipe out skillet).
• Heat 1/4 cup butter in same skillet over medium-high until melted. Add chopped celery stalks, apples, shallots, garlic, thyme, salt, and pepper and cook, stirring occasionally, until tender, 10-12 minutes.
• Add celery mixture, celery leaves, raisins, bacon, and parsley to bread cubes and toss to combine. Mix in reserved cider and 1 1/4 cups broth.
• Beat eggs in a small bowl, then stir into stuffing; add more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
• Do Ahead
• Stuffing mixture can be prepared up until step before adding the eggs 1 day ahead; cover and chill.

APPLE RAISIN DRESSING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

RAISIN WALNUT STUFFING

Steps:

• Put dry bread crumbs in a large bowl - set aside.
• Melt butter in frying pan and add all ingredients, except the water and bread crumbs. Cook on medium heat until the onions and celery are transparent, but not burned. Turn off burner.
• Add the water to mixture and add all at once to the dry bread crumbs. Depending on climate you may want to add a little less or more water to moist the bread crumbs but not too wet! Once stuffing is cooled down, stuff your turkey.

COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS

Steps:

• Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
• Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
• To bake stuffing in turkey:
• Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
• Sprinkle remaining 1/4 cup basil over stuffing and serve.

WALNUT STUFFING

Steps:

• In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.

FRUIT AND NUT STUFFING

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.