Best 11 Turkey With Fruit And Nut Stuffing Recipes

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.

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.

WINTER FRUIT AND NUT STUFFING

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.

ROLLED TURKEY BREAST WITH NUTTY FRUIT STUFFING

Steps:

• For the turkey: Place the turkey in a large bowl or pot, add the hard apple cider and salt. Then cover and refrigerate in the brine overnight.
• For the stuffing: In a large skillet set over medium heat, melt the butter, then add the celery and onions, and saute until soft, 6 to 8 minutes. Add the calvados, apricots, dates, salt and pepper. Stir and cook at a simmer until the liquid reduces and thickens, and the fruit is plump, about 5 minutes.
• In a large bowl, add the toasted bread, broth, pecans, sage, thyme and eggs. Add the vegetable mixture to bowl and mix to incorporate. Refrigerate until ready to use.
• Preheat the oven to 375 degrees F. Grease a casserole dish.
• Drain the turkey from the brine, rinse and pat all over to dry. Lay the turkey skin-side down on a work surface and use a sharp knife to butterfly the breast so that it lays flat. Sprinkle the turkey with 2 tablespoons of the Poultry Seasoning, then place 3 cups of the stuffing in the center of the breast and fold the ends of the turkey to cover. Flip the turkey over to seam-side down, and use kitchen twine to tie the turkey at 1-inch intervals.
• Place the remaining stuffing in the prepared casserole dish, and set aside.
• Arrange the sliced onions in the center of a roasting pan. Rub the turkey skin with the butter, sprinkle with the remaining 2 tablespoons Poultry Seasoning, and then place the turkey over the sliced onions. Roast, basting occasionally, until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 2 hours.
• After about 1 hour 30 minutes, add the stuffing to the oven and bake until golden brown, about 30 minutes.
• Remove the turkey from the pan and rest for 10 to 15 minutes, reserving the pan with the drippings for a later use.
• For the gravy: Place the roasting pan with the drippings on the stovetop set over medium-high heat. Pour in the wine to deglaze the pan. Use a spoon to scrape the bits from the bottom of the pan.
• In a medium bowl, add 1/4 cup of the chicken broth and the flour. Whisk to make a slurry.
• Add the remaining 1 cup chicken broth and the slurry into the roasting pan. Whisk until combined and smooth. Then simmer until the gravy reduces and thickens, 5 to 10 minutes.
• Remove the strings from the turkey and carve it into slices. Serve the turkey with the stuffing and gravy.
• Place the marjoram, parsley, sage, rosemary and thyme in a spice grinder or blender and grind until powdery.

ROAST TURKEY WITH HAZELNUT STUFFING

Steps:

• Prepare Turkey:
• Rub salt all over turkey, inside and out. Cover turkey with cold water and let sit for one hour in the sink (this will get rid of blood and gamey taste).
• Preheat oven to 350°F.
• Mix spices with apples.
• Put 1/2 of apple mixture inside turkey under white meat (front). Using the other half of apple mixture and quartered orange, stuff under the dark meat (back) inside turkey.
• Prepare basting sauce #1 by heating butter and adding juices and spices.
• Put turkey in roasting pan and add basting sauce.
• Roast, covered with foil, for 2 hours.
• Prepare Stuffing:
• Put hazelnuts in food processor and chop to medium coarseness.
• In a large skillet, brown pork sausage and drain. Add 3 teaspoons of butter to pan and fry chicken until done. Sauté onions, celery, and sage until translucent. Add ham and rest of vegetables in large bowl, adding the pork, chicken and bread, mixing well. Add eggs and Amaretto. Finally, add turkey stock to moisten.
• Put in baking pan and bake 1 hour at 350 °F.
• Finish Roasting Turkey:
• Remove foil and roast until internal temperature is 175°F, basting every 15 minutes.
• Prepare #2 basting sauce by heating butter and maple syrup.
• Remove bird from oven when it reaches 175°F. Let rest - turkey will continue to cook, reaching 180°F in the next 15 minutes.
• Baste with #2 sauce until all sauce is gone.
• Remove fruit from inside.

TURKEY WITH FESTIVE FRUIT STUFFING

Steps:

• In a large skillet, saute celery and onions in 1/2 cup butter until tender. Transfer to a large bowl; stir in the stuffing cubes, apples, walnuts, raisins and cranberries. Stir in the egg substitute, salt, pepper and enough broth to reach desired moistness. , Just before baking, loosely stuff turkey with stuffing. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-3/4 to 4-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

EASY BEGINNER'S TURKEY WITH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
• Prepare stuffing according to package directions. Mix in water.
• Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
• Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
• Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

FRUIT AND NUT STUFFING

Steps:

• Sauté onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
• If you need to toast your pecans you can do so over medium-low heat in a skillet.
• Add the following ingredients to the bowl: cranberries, raisins, sage thyme and marjoram.
• (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
• You can cook separately at 350°F for approximately 45 minutes or cook inside the bird.
• Cooking times will vary with size and shape of pan.
• Add broth to maintain preferred moisture level of stuffing.

FRUIT AND NUT STUFFING

Steps:

• Preheat the oven to 300 degrees. Score the chestnuts and place them on a baking sheet in the oven for approximately 20 minutes, or until they have opened and the tough outer shells have loosened. Then peel the chestnuts, being careful to remove the fuzzy inner membrane. If they are difficult to peel, return them to the oven for 5 to 10 minutes. When all the chestnuts are peeled, blanch them in a small pan of boiling water for 5 to 10 minutes, or until they start to soften. Drain immediately.
• Place the apricots and raisins in separate bowls and cover them with boiling water. Set aside for at least 20 minutes.
• Over low heat, gently saute the minced onions and garlic in 2 tablespoons of olive oil until they are soft and just starting to change color; this will take about 25 minutes. Place the onions and garlic in a mixing bowl.
• Add another tablespoon of olive oil to the pan along with the chopped apples. Turn the heat up to medium and stir continuously. When the apples brown along the edges and start to soften, transfer them to the bowl with the onions and garlic.
• Chop the chestnuts coarsely and add them to the bowl. Drain the apricots and cut them into bite-sized pieces. Then drain the raisins and put them and the apricots in the bowl. Add the celery, croutons, orange rind, parsley, thyme and pepper. Pour in half of the turkey stock, mix, then stir in the remaining stock. Taste and season with salt and more pepper or thyme if desired. Set aside until you are ready to stuff the turkey.

TURKEY STUFFING (DRIED FRUIT AND NUT)

Steps:

• Following is the method for stuffing: Heat oil in a non-stick pan.
• Fry onions until soft- 5 to 8 minutes.
• Add apples.
• Cook for 3 minutes.
• Cover.
• Cook for 2 minutes.
• Add remaining ingredients.
• Cook for 5 minutes.
• Folowing is the method to prepare the dish: Spread out the turkey breast thinly.
• Place stuffing on the breast.
• Form a roll, rolling the breast.
• Tie with a twine to hold it firm.
• Sear all around.
• Bake in a pre-heated oven at 180C for 35-40 minutes until well done.
• Slice.
• Prepare a nice presentation on a plate with your choice of vegetables and roast potatoes.

GREEK TRADITIONAL TURKEY WITH CHESTNUT AND PINE NUT STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Make a small incision on sides of each chestnut, and place in a skillet over medium heat. Cook, stirring often, until toasted. Remove from heat, peel, and chop.
• Melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. Rub the turkey inside and out with the mixture, reserving some for basting. Season turkey with salt and pepper.
• In a large skillet over medium heat, cook the ground beef, ground pork, and onion until beef and pork are evenly brown and onion is tender. Drain grease. Mix in the rice. Stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and brandy. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Continue cooking until all liquid has been absorbed. Stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
• Place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. Pour about 1/4 inch water into the bottom of the pan. Maintain this level of water throughout cook time. Roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. Increase oven temperature to 400 degrees F (200 degrees C) during final hour of roasting, and remove foil. Cook turkey to a minimum internal temperature of 180 degrees F (82 degrees C).