Best Peach Stuffing Recipes

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PEACH GLAZED PORK CHOPS AND STUFFING



Peach Glazed Pork Chops and Stuffing image

Provided by My Food and Family

Categories     Home

Time 1h10m

Number Of Ingredients 10

6 pork chops, 3/4" thick
Salt & pepper
1 Tbsp oil
1 can (15 oz.) sliced peaches
1/4 cup firmly packed light brown sugar
1/4 cup catsup
2 Tbsp vinegar
1-1/2 cups very hot water
1/4 cup softened butter or margarine
1 package STOVE TOP Stuffing Mix for Pork

Steps:

  • Season chops with salt and pepper. Brown well in oil in skillet; place in shallow 13x9 baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, the sugar, catsup and vinegar in saucepan. Brush part of glaze on chops.
  • Bake at 350 degrees F for 35 minutes.
  • Meanwhile, drain off fat in skillet; pour in hot water. Add butter, stir until melted. Add stuffing mix, stir to moisten. Move chops to one end of dish; spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN WITH PEACH STUFFING



Chicken with Peach Stuffing image

This is my favorite kind of recipe...something that tastes so good, yet requires a minimum of preparation. This simple dish is just right, now that my husband and I are empty nesters, yet it's elegant enough to serve for company dinner. -Theresa Stewart, New Oxford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 can (15-1/4 ounces) sliced peaches
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/8 teaspoon ground allspice
3 cups instant chicken-flavored stuffing mix

Steps:

  • Drain peaches, reserving juice; set the peaches aside. Add enough water to juice to measure 1 cup; set aside., In a large skillet, brown chicken on both sides in oil. Gradually stir in the peach juice mixture, butter, brown sugar, vinegar and allspice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until a thermometer reads 170°. Stir in stuffing mix and peaches. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed.

Nutrition Facts : Calories 404 calories, Fat 15g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 846mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.

SUSAN'S PEACH STUFFING



Susan's Peach Stuffing image

Martha Stewart Living editor Sarah Carey shares her mother's recipe for peach stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 12

1 loaf rustic Italian bread (about 1 pound), crust on, cut into 1-inch cubes (about 9 cups)
4 ounces (1 stick) unsalted butter, plus more for baking dish
2 medium onions, cut into 1/4-inch dice
4 celery stalks, cut into 1/4-inch dice
4 teaspoons minced garlic
Coarse salt and freshly ground pepper
1 small bunch fresh flat-leaf parsley, coarsely chopped (1/2 cup)
2 tablespoons coarsely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1 can (29 ounces) clingstone peach halves in heavy syrup, drained, syrup reserved, 1/2 the peaches cut into pieces if desired
1/2 cup thawed frozen orange juice concentrate
1/2 cup homemade or store-bought low-sodium chicken stock (optional; use if cooking in baking dish)

Steps:

  • Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.)
  • Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine.
  • Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.
  • To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.

PEACH CHICKEN WITH STUFFING



Peach Chicken with Stuffing image

Make and share this Peach Chicken with Stuffing recipe from Food.com.

Provided by Bliss

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 can peach
6 chicken breasts
2 tablespoons oil
1 box chicken stuffing mix
2 tablespoons margarine
1 tablespoon brown sugar
1 tablespoon vinegar
1/8 teaspoon allspice

Steps:

  • Drain peaches and reserve liquid.
  • Add water to equal 1 1/2 c.
  • liquid.
  • Brown chicken in oil.
  • Add liquid, seasonings, brown sugar, butter and allspice.
  • Bring to boil.
  • Reduce and simmer.
  • Remove chicken.
  • Add peaches and stuffing.
  • Cover and cook 5 min.

Nutrition Facts : Calories 472, Fat 23.1, SaturatedFat 5.4, Cholesterol 92.8, Sodium 500.2, Carbohydrate 31.2, Fiber 5.2, Sugar 9.9, Protein 33.8

ROASTED PEACH AND ROSEMARY TURKEY BREAST WITH STUFFING



Roasted Peach and Rosemary Turkey Breast with Stuffing image

Get a complete turkey dinner on the table without all the fuss of cooking a whole bird. Tender, boneless breast cooks quickly and feeds a smaller crowd. A quick cider brine and sweet peach glaze keep it moist and flavorful. Put the stuffing in the oven when you lower the temperature for the turkey-then everything will be ready at once.

Provided by Sunny Anderson

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 22

2 cups plus 2 tablespoons apple cider
1/4 cup kosher salt, plus more for the turkey
3 to 5 sprigs fresh thyme
3 sprigs fresh rosemary
One 3-pound boneless turkey breast with skin
1/2 cup finely chopped onion
1 tablespoon olive oil, plus more for the turkey
One 10-ounce bag frozen peeled and sliced peaches, chopped
2 tablespoons honey
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
Freshly ground black pepper
One 12-ounce bag stuffing mix - Sunny did the Stuffing Cubes (some come crushed)
1/4 cup loosely packed chopped fresh parsley
4 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped onion
1 tablespoon chopped fresh thyme
5 to 6 fresh sage leaves, chopped
4 cloves garlic, grated on a rasp grater
Kosher salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock

Steps:

  • For the turkey: In a large bowl, whisk together 2 cups apple cider, 1/4 cup salt, the thyme and rosemary. Add the turkey breast and enough cold water to cover the bird. Cover and let brine in the refrigerator 2 hours.
  • Position the oven racks in the top and bottom of a countertop oven and preheat to 425 degrees F. (For Ninja Foodi - the setting is "Air Roast 425 degrees F)
  • Saute the onions in 1 tablespoon olive oil in a small saucepan over medium heat until softened, about 5 minutes. Add the peaches, honey, brown sugar, Worcestershire sauce and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until the peaches break down and the glaze thickens, about 12 minutes.
  • Remove the turkey from the brine and pat dry with paper towels (discard the brine). Brush with olive oil and sprinkle with pepper. Place the turkey in an 11.5-by-14-inch roasting pan. Cook on the bottom rack until the skin begins to turn golden, about 15 minutes. Lower the oven temperature to 350 degrees F and brush the top generously with the glaze (For the Ninja grill it was "Air Roast 350 degrees F). Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 160 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.
  • For the stuffing: Meanwhile, mix the stuffing mix with the parsley in a large bowl and set aside.
  • Add the butter, celery, onion, thyme, sage and garlic to a large pan over medium heat. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender, but the garlic is not browned, about 10 minutes. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist).
  • Transfer the mixture to a 12-by-8-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake on the top rack at 350 degrees F for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more. (For Ninja foodi it was "Air Roast 350 degrees F).

CHICKEN BREAST WITH PEACH STUFFING



Chicken Breast With Peach Stuffing image

The original of this recipe (now reduced to serve 2) was found in the 2007 Taste of Home The Busy Family Cookbook! The fruity stuffing adds a lot to this chicken meal!

Provided by Sydney Mike

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 8 ounces each)
2 tablespoons vegetable oil
1 cup peach nectar
1 1/2 tablespoons unsalted butter
1 tablespoon brown sugar, packed
1 tablespoon cider vinegar
1 dash ground allspice
2 cups reduced-sodium chicken flavor stuffing mix
1 large peach, ripe, chopped

Steps:

  • In a skillet, brown the chicken breasts on both sides in the oil.
  • Gradually stir in the peach nectar, along with the butter, brown sugar, vinegar & allspice.
  • Bring to a boil, then reduce the heat to simmer, cover & cook for another 5 minutes or until chicken juices run clear.
  • Stir in the stuffing mix & the chopped peach, then cover & remove from the heat.
  • Let the covered skillet stand for 5 minutes or until the liquid is absorbed, then serve & enjoy!.

Nutrition Facts : Calories 460.4, Fat 25.5, SaturatedFat 7.9, Cholesterol 98.4, Sodium 149.1, Carbohydrate 32.6, Fiber 2.1, Sugar 14.1, Protein 26.3

PEACH CHICKEN WITH STUFFING



Peach Chicken with Stuffing image

Tender chicken breasts are simmered with brown sugar, cider vinegar and a hint of allspice, then dressed up with packaged stuffing mix and convenient canned peaches.-Theresa Stewart, New Oxford, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 can (15-1/4 ounces) sliced peaches
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/8 teaspoon ground allspice
1 package (6 ounces) chicken stuffing mix

Steps:

  • Drain peaches, reserving syrup. Set aside eight peach slices for garnish; dice the remaining peaches. Add enough water to the syrup to measure 1 cup. Set peaches and syrup aside., In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Add the butter, brown sugar, vinegar, allspice and reserved syrup. , Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add dry stuffing mix and diced peaches. Remove from the heat; cover and let stand for 5 minutes. Serve with peach slices.

Nutrition Facts : Calories 407 calories, Fat 15g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 856mg sodium, Carbohydrate 54g carbohydrate (28g sugars, Fiber 2g fiber), Protein 12g protein.

PEACH STUFFING



PEACH STUFFING image

Categories     Peach

Yield 14 12 cups

Number Of Ingredients 12

1 loaf rustic Italian bread (about 1 pound), crust on, cut into 1-inch cubes (about 9 cups)
4 ounces (1 stick) unsalted butter, plus more for baking dish
2 medium onions, cut into 1/4-inch dice
4 celery stalks, cut into 1/4-inch dice
4 teaspoons minced garlic
Coarse salt and freshly ground pepper
1 small bunch fresh flat-leaf parsley, coarsely chopped (1/2 cup)
2 tablespoons coarsely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1 can (29 ounces) clingstone peach halves in heavy syrup, drained, syrup reserved, 1/2 the peaches cut into pieces if desired
1/2 cup thawed frozen orange juice concentrate
1/2 cup homemade or store-bought low-sodium chicken stock (optional; use if cooking in baking dish)

Steps:

  • 1. Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300 degrees oven until dry but not browned, about 15 minutes.) 2. Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat. Add onions, celery, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Stir in herbs, and cook for 2 minutes. Transfer to a large bowl. Add bread, and toss to combine. 3. Whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches. 4. To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. Spoon the remaining stuffing into a buttered 9-by-13-inch baking dish, cover with parchment, then foil, and bake for 25 minutes. Uncover, and bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Stir in stock, spoon into a buttered 9-by-13-inch baking dish, and bake at 375 degrees as directed above.

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