Best Autumn Harvest Stuffing Aka Throw Away The Box Of Stove Top Recipes

AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)

Autumn Harvest Stuffing (Aka Throw Away the Box of Stove Top!) image

Two different breads, apricots, apples, herbs, white wine, and savory ingredients make this recipe a better-than-you-could-ever-get-in-a-box stuffing. The flavors and colors of this homemade stuffing are fabulous, and will make you feel warm and cozy like a good autumnal meal should. Recipe created by me personally, inspired by my favorite season of the year! Add the pecans if you want it a bit richer.

Provided by Dans La Lune

Categories < 60 Mins

Time 40m

Yield 4 cups approximately, 4 serving(s)

Number Of Ingredients 19

Ingredients

3 slices white bread, good quality
2 slices whole wheat sandwich bread, good quality
1/3 cup celery, diced
1/3 cup onion, diced
1/2 small red apple, left unpeeled and diced small
5 dried apricots, finely chopped
6 fresh thyme sprigs
3 tablespoons white wine
1 1/2 cups chicken stock or 1 1/2 cups chicken broth
1 tablespoon apple cider vinegar
4 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary (the finely chopped one)
1/4 teaspoon paprika
3/4 teaspoon dried parsley
3/4 teaspoon ground sage
1/4 teaspoon turmeric
salt and pepper, to taste
1/4 cup chopped pecans (optional)

Steps:

Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
Remove leaves from thyme sprigs and add to bread. Set aside.
In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
Add dried bread cubes, apple, apricot, and butter. Stir well.
When butter has absorbed into bread, add white wine. Stir until absorbed.
Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
Season again with salt and pepper. Add pecans if using.
*** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.

Nutrition Facts : Calories 264.8, Fat 13.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 432.8, Carbohydrate 28.8, Fiber 2.2, Sugar 9.8, Protein 5.4

HARVEST CORNBREAD STUFFING

Harvest Cornbread Stuffing image

Make and share this Harvest Cornbread Stuffing recipe from Food.com.

Provided by FarahC

Categories Pork

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 lb sage pork sausage or 1 lb sage turkey sausage
1 large apple, chopped (use what ever kind you prefer)
1/4 cup chopped yellow onion
1/4 cup dried cranberries
1 garlic clove, crushed
3 cups dried cornbread, unseasoned (you can use boxed variety,or find this in the bakery section during the fall or winter seasons,or ch)
2 tablespoons extra virgin olive oil
2 cups hot water
1/4 cup chicken broth
1/4 teaspoon black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves
1 tablespoon dried parsley flakes
1 large beaten egg

Steps:

Preheat oven 350 degrees.
In a large skillet put heat on med low,add in your olive oil, chopped onion,apple,garlic,and dried cranberries.Cook for about 5-8 minutes. Add in your sausage,and brown.
Next add in your chicken broth,and pepper,rosemary,parsley,and tyme. Cook about 3 minutes. Set aside,and get a large mixing bowl. Add your cornbread into the large mixing bowl,and your water. Mix well.Next add in your Sausage Mixture,and beaten egg. When everything is incorperated well, stuff your turkey and cook suggested time on your turkey.
Or place into greased 9x11 glass pan, or any large pan you see fit to use. And bake at 350.
30-45 minutes,or until its to your liking, some people like softer stuffing, and some like it on the dry side.

Nutrition Facts : Calories 231.3, Fat 19.2, SaturatedFat 5.7, Cholesterol 67.3, Sodium 396.1, Carbohydrate 4.9, Fiber 0.9, Sugar 3.2, Protein 9.7

HARVEST SAUSAGE STUFFING

Harvest Sausage Stuffing image

I've been making this stuffing recipe for years and everyone loves it. It's not hard to make and it has a slightly sweet flavor to it that is just different enough to be great!

Provided by DebiY55

Categories Winter

Time 1h5m

Yield 3 quarts, 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bulk country sausage
2 cups chopped celery
2 cups sliced fresh mushrooms (about 8 oz)
1 1/2 cups chopped onions
4 teaspoons chicken bouillon (or 4 cubes)
1 -1 1/2 cup boiling water
2 (7 ounce) packages herb seasoned stuffing mix
1 (23 ounce) jar mincemeat
1 (8 ounce) can sliced water chestnuts, coursely chopped
1 tablespoon poultry seasoning

Steps:

In large skillet, brown sausage; pour off fat.
Add celery, mushrooms and onion; cook until onion is transparent.
Dissolve bouillon in water. Add to sausage mixture; cook until mixture boils.
In large bowl, pour sausage mixture over stuffing mix, mincemeat, water chestnuts and poultry seasoning. Mix well.
Lightly stuff turkey just before roasting. Place any remaining stuffing in greased baking dish; cover. Bake at 350 degrees for 45 minutes or until hot. Refrigerate leftovers.

Nutrition Facts : Calories 640, Fat 25.7, SaturatedFat 8.4, Cholesterol 65.9, Sodium 1263, Carbohydrate 81.7, Fiber 3.4, Sugar 37.1, Protein 19.4

HARVEST STUFFING

Harvest Stuffing image

Make and share this Harvest Stuffing recipe from Food.com.

Provided by Michelle Kasper

Categories Grains

Time 1h15m

Yield 12 cups

Number Of Ingredients 14

Ingredients

2 lbs well-spiced bulk turkey sausage
2 tablespoons vegetable oil
4 cups chopped red onions
4 cups chopped celery
2 tablespoons minced garlic
2 tablespoons dried thyme
2 teaspoons dried sage, crumbled
12 cups bread, cubed 1 inch,toasted (do not use crust)
2 granny smith apples, diced
1 cup dried cranberries
1 cup dried apricot
1 cup pitten prune, quartered
2 cups chicken broth
salt and pepper, to taste

Steps:

Brown the sausage in a pan, breaking up clumps; remove to a large bowl.
Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes.
Add to the sausage along with the bread, apples and dried fruits.
Toss well.
Drizzle the broth over the mixture to moisten as desired and season with salt and pepper.
Cool before stuffing the turkey.
Makes 12 cups of stuffing, enough for an 18-pound turkey.

Nutrition Facts : Calories 402.2, Fat 17.5, SaturatedFat 6.6, Cholesterol 44.8, Sodium 833.3, Carbohydrate 46.4, Fiber 5.2, Sugar 18.4, Protein 16.6

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)

Thanksgiving Stuffing (Cheat! Using Stove Top) image

Last year I used my method of making turkey/chicken stuffing and used the pre-made packaged mix. My family never knew the difference. Easy and quick with that homemade taste.

Provided by Aroostook

Categories Meat

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 medium onions, minced
2 -3 stalks celery, chopped fine
2 tablespoons butter
1/2 teaspoon poultry seasoning (I use Bell's)
2 cups turkey broth or 2 cups vegetable broth
hot water
2 (6 ounce) packages stove top-style seasoned stuffing mix

Steps:

Saute onions and celery in butter.
Sprinkle with poultry seasoning.
Set aside to cool slightly.
Toss this mixture into your favorite dry stuffing mix.
Heat broth and set aside.
Read directions on your favorite stuffing mix box.
Add enough hot water to the broth to make up the required liquid needed.
(Omit butter the recipe calls for as it was already used to saute vegetables.)
Pour over stuffing/vegetables mixture and mix well.
Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.