Best Baked Stuffing Supreme With Parmesan Cranberries And Pine Nuts Recipes

CRANBERRY STUFFING

Cranberry Stuffing image

With their delightfully chewy texture and sweet-tart flavor, dried cranberries are the perfect addition to stuffing. So this Thanksgiving, why not make cranberry stuffing for a lovely fruity variation on what's otherwise a completely classic recipe. With plenty of butter and traditional aromatics in the mix-sage, thyme, onion-bread soaks up all sorts of rich flavor. Once you get a taste of this dish, we think you'll agree dried cranberries are the ingredient you didn't know your Thanksgiving stuffing was missing!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 18

Number Of Ingredients 9

Ingredients

1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and ingredients; toss.
Stuff turkey just before roasting.

Nutrition Facts : Calories 160, Carbohydrate 14 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg

CLASSIC STUFFING

Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

Ingredients

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

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

Country-Bread Stuffing with Parmesan, Raisins, and Pine Nuts image

Categories Side Bake Thanksgiving Stuffing/Dressing Parmesan Raisin Pine Nut Fall Bon Appétit Peanut Free Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 16

Ingredients

Nonstick vegetable oil spray
2 14.5-ounce loaves country-style white sourdough bread, crusts trimmed, bread cut into 3/4-inch pieces (about 16 cups)
8 tablespoons olive oil
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
1/4 cup (1/2 stick) butter
2 very large red onions, coarsely chopped (about 1 1/2 pounds)
3 1/2 cups coarsely chopped celery
2 large red bell peppers, coarsely chopped
8 garlic cloves, chopped
4 teaspoons chopped fresh rosemary
4 teaspoons dried oregano
3/4 cup raisins
3/4 cup pine nuts, toasted
1/2 to 3/4 cup thinly sliced fresh basil
4 large eggs, beaten to blend
Canned low-salt chicken broth

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.