Best Pine Nut Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GREEK TRADITIONAL TURKEY WITH CHESTNUT AND PINE NUT STUFFING



Greek Traditional Turkey with Chestnut and Pine Nut Stuffing image

This is my grandmother's old recipe for a delicious turkey roasted in lemon, orange, and tangerine juice, and stuffed with meat, roasted chestnuts, and pine nuts. An excellent recipe for everybody who loves Greek cuisine.

Provided by Penelope Karagouni

Categories     World Cuisine Recipes     European     Greek

Time 4h45m

Yield 12

Number Of Ingredients 18

1 cup chestnuts
⅔ cup butter
¼ cup orange juice
¼ cup tangerine juice
⅔ cup lemon juice
1 (10 pound) whole turkey
salt and ground black pepper to taste
½ pound ground beef
½ pound ground pork
¼ cup chopped onion
½ cup uncooked instant rice
¼ cup pine nuts
¼ cup raisins
⅓ cup butter
½ cup chicken broth
2 tablespoons brandy
1 teaspoon salt
½ teaspoon ground black pepper

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).

Nutrition Facts : Calories 930.3 calories, Carbohydrate 22.3 g, Cholesterol 321.8 mg, Fat 52.2 g, Fiber 0.6 g, Protein 86.1 g, SaturatedFat 20.4 g, Sodium 571.7 mg, Sugar 4.8 g

ROAST CHICKEN WITH RICE AND PINE NUT STUFFING



Roast Chicken With Rice and Pine Nut Stuffing image

Whole chickens are so easy to make and really look impressive on the dinner table. This recipe creates a well-seasoned and juicy chicken with a wonderfully flavorful stuffing. I have made this recipe a number of times over the years and have always had outstanding results and raves. I found the recipe in 365 Ways to Cook Chicken. Sometimes I add cooking wine to the water that the rice cooks in.... otherwise I really don't need to change a thing. --Note-- This Chicken makes an Outstanding Chicken Salad for sandwiches the next day. Simply mix the left over chicken and stuffing with mayonnaise. It is hard to get the chicken salad onto the bread without eating it all before hand!

Provided by NcMysteryShopper

Categories     Whole Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

1 whole chicken (About 3 Pounds, Giblets Reserved)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 tablespoons butter
1 medium onion, Chopped
1/4 cup pine nuts
1 cup rice (Organic Jasmine or Organic Brown is Awesome)
1/4 cup raisins
2 tablespoons fresh parsley

Steps:

  • Preheat oven to 375; Rinse Chicken and pat dry; Season inside and out with ½ Teaspoon Salt and ¼ Teaspoon Pepper: Coarsely Chop Giblets.
  • In a large saucepan, melt 2 Tablespoons of Butter over medium heat; Add Onions and cook until soft, 3-5 minutes; Add Giblets & Pine Nuts; Cook, stirring, until Giblets are no longer pink; Stir in Rice, Raisins, Parsley, remaining Salt & Pepper, and 2 ¼ Cups of Water; Bring to boil, reduce heat to low, cover and simmer for 25 minutes, until rice has absorbed liquid.
  • Stuff cavity loosely with Rice Mixture; spoon remainder into a lightly buttered baking dish. Tie chicken legs or make slit on one side of opening and pull drumstick through hole to close opening; Place in roasting pan and brush Chicken with remaining Butter (Melted); Bake for 1 ½ hours, basting with pan juices every 20 minutes, until juices run clear, and heat remaining Stuffing in oven during last half-hour of roasting time.

Nutrition Facts : Calories 868.6, Fat 52.3, SaturatedFat 17.7, Cholesterol 203, Sodium 1118.5, Carbohydrate 50, Fiber 1.9, Sugar 6.9, Protein 47.9

CORN BREAD, GREEN CHILI AND PINE NUT STUFFING



Corn Bread, Green Chili and Pine Nut Stuffing image

Provided by Michael McLaughlin

Categories     Nut     Pepper     Side     Bake     Thanksgiving     Stuffing/Dressing     Pine Nut     Hot Pepper     Fall     Bon Appétit     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

Easy Corn Bread
1 cup raisins
1/3 cup tequila
2 large poblano chilies*
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried rubbed sage
1/2 1-pound round loaf sourdough bread, crust trimmed, cut into 1/2-inch cubes (about 4 cups)
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups (about) canned low-salt chicken broth
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets.

Steps:

  • Cool corn bread completely. Cover and let stand at room temperature overnight.
  • Combine raisins and tequila in large saucepan. Simmer 5 minutes. Remove from heat. Let stand until most of tequila is absorbed, stirring occasionally, about 2 hours. Drain well.
  • Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
  • Melt butter in large skillet over medium heat. Add chopped chilies, onions, thyme, marjoram and sage. Cook until onions just begin to color, stirring occasionally, about 10 minutes. (Bread, raisins and chili mixture can be made 1 day ahead. Cover separately. Store bread and raisins at room temperature; chill chili mixture.)
  • Crumble corn bread into large bowl. Add raisins, chili mixture, sourdough bread cubes and pine nuts. Toss to blend. Season stuffing to taste with salt and pepper. Mix eggs into stuffing.
  • To bake stuffing in turkey:
  • Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 8-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING



Roast chicken with couscous & pine nut stuffing image

Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 13

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nut
140g dried apricot , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Steps:

  • Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
  • Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
  • Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
  • Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26.3 grams protein, Sodium 1.32 milligram of sodium

FENNEL, PROSCIUTTO AND PINE NUT STUFFING



Fennel, Prosciutto and Pine Nut Stuffing image

Categories     Egg     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Pine Nut     Fennel     Fall     Prosciutto     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 12

1 1-pound round sourdough bread, crust trimmed, cut into 3/4-inch cubes (about 10 cups)
6 tablespoons (3/4 stick) butter
5 cups thinly sliced green onions
3 medium fennel bulbs, trimmed, bulbs very coarsely chopped
1 tablespoon fennel seeds, coarsely ground
9 ounces prosciutto, chopped
1 cup pine nuts, toasted
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh marjoram
1 1/2 teaspoons grated lemon peel
4 large eggs, beaten to blend
Canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Divide bread between 2 large rimmed baking sheets. Bake until slightly dry, about 10 minutes. Cool completely. Transfer to large bowl. Melt butter in large skillet over high heat. Add onions and fennel bulbs and seeds; sauté until onions soften but fennel bulbs are still crisp-tender, about 8 minutes. Remove from heat. Mix in prosciutto, pine nuts, parsley, marjoram and lemon peel. (Bread and fennel mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate fennel.) Add fennel mixture to bread. Season with salt and pepper. Mix in eggs.
  • To bake stuffing in turkey:
  • Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
  • To bake all of stuffing in baking dish:
  • Preheat oven to 350°F. Generously butter 13 x 9 x 2-inch glass baking dish. Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.

ROLLED TURKEY BREAST WITH HERBY LEMON & PINE NUT STUFFING



Rolled turkey breast with herby lemon & pine nut stuffing image

No need for impressive carving skills with this easy-to-serve festive dish with creamy gravy. Our simple rolled turkey breast with pine nut stuffing is ideal for a fuss-free Christmas

Provided by Jane Hornby

Categories     Buffet, Main course

Time 2h30m

Yield Serves 6-8, plus leftovers

Number Of Ingredients 18

butter , for greasing
20 rashers pancetta (2 x 70g/2oz packs) or thinly sliced streaky bacon
1043kg butterflied turkey breast (see know-how below)
25g butter
1 tbsp olive oil
2 large onions , halved and sliced
140g pack pancetta cubes or bacon lardons
50g pine nut
4 garlic cloves , chopped
25g pack sage , leaves only, roughly chopped
zest 2 lemons
2 x 20g/1oz packs flat-leaf parsley , roughly chopped
100g coarse white breadcrumb
1 egg , beaten
300ml dry white wine
300ml chicken stock
142ml pot double cream
handful flat-leaf parsley , roughly chopped

Steps:

  • First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
  • Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
  • Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
  • Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.
  • Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.

Nutrition Facts : Calories 850 calories, Fat 43.5 grams fat, SaturatedFat 16.2 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 96 grams protein, Sodium 2.96 milligram of sodium

PINE NUT STUFFING



Pine Nut Stuffing image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 7

2 cups chicken broth
1 generous dash ground black pepper
1 stalk celery, coarsely chopped (about 1/2 cup)
1 small onion, coarsely chopped (about 1/4 cup)
4 cups herb seasoned stuffing
1/2 cup pine nuts
6 tablespoons butter

Steps:

  • Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
  • Add the stuffing and pine nuts. Mix lightly.
  • Put into deep baking dish and top with butter. Bake in oven at 375°F until browned and slightly crispy on top.

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

BONELESS LEG OF LAMB WITH MINT, PINE NUT & CURRANT STUFFING



Boneless Leg of Lamb With Mint, Pine Nut & Currant Stuffing image

In spring, lamb is one of my favorite foods. Mint always works well with lamb and this simple stuffing really brings out the flavour. The roast goes into the oven seam side up in order to encourage cruncy bits of stuffing to form along the seam as the lamb roast. The herb stuffing infuses the meat with flavour and helps keep it moist. Prep time does not reflect letting the currants marinate in the port overnight.

Provided by MarieRynr

Categories     Lamb/Sheep

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup dried currant
1/2 cup tawny port (or as needed)
1 cup toasted coarse breadcrumbs
1/2 cup lightly packed coarsely chopped of fresh mint
1/2 cup lightly packed coarsely chopped fresh flat leaf parsley
3 tablespoons extra virgin olive oil
1/2 cup pine nuts, toasted to a light golden brown
2 large eggs, lightly beaten (the eggs won't be cooked hotter than 130*F, so if salmonella is a concern, use pasteurized eggs, or)
3 -4 lbs rolled and tied boneless leg of lamb

Steps:

  • In a small bowl, soak the currants in enough Port to cover for at least 2 hours and up to overnight.
  • When ready to roast the lamb, drain the currants; discard the Port.
  • Position a rack in the lower middle of the oven and heat the oven to 400*F.
  • In a large bowl, mic the bread crumbs, mint, parsley, olive oil, pine nuts, and currants. Season to taste with salt and pepper, add the beaten eggs and mix well.
  • Until the lamb and unroll it. Lay the meat flat and pat dry with paper towels. Trim off any excess fat and, if necessary, butterfly portions of the lamb to make it roughly rectangular and evenly thick. Sprinkle the inside of the lamb with salt and pepper and pat the stuffing evenly over the meat.
  • Roll the lamb tightly, from one short end to the other, and tie the roast snugly at 1 inch intervals with kitchen twine.
  • Sprinkle the outside of the lamb with more salt and pepper and then set it, seam side up on a rack in a small roasting pan. Gather any stuffing that has escaped and poke it back in at the ends of the lamb roll. Roast until an instant read thermometer inserted into a thick part of the roast reads 125*F to 130*F for medium rare (60 to 70 minuttes). Let rest for 15 minutes, then carve into medium thin slices.

Nutrition Facts : Calories 822.5, Fat 55.8, SaturatedFat 19.1, Cholesterol 218.5, Sodium 290.6, Carbohydrate 27.1, Fiber 2.7, Sugar 11.2, Protein 47.6

FENNEL, PINE NUT, AND ROASTED-LEMON STUFFING



Fennel, Pine Nut, and Roasted-Lemon Stuffing image

Categories     Citrus     Herb     Nut     Onion     Vegetable     Side     Bake     Roast     Thanksgiving     Stuffing/Dressing     Lemon     Pine Nut     Fennel     Fall     Bon Appétit     Peanut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 14

1 (1 1/2-pound) loaf country bread, any hard crusts trimmed, cut into 1-inch cubes (about 12 cups)
2 lemons, quartered lengthwise, seeded, cut crosswise into 1/4-inch-thick slices
2 teaspoons olive oil
10 tablespoons (1 1/4 sticks) unsalted butter, divided
2 medium fresh fennel bulbs, trimmed, chopped (about 4 cups)
2 1/2 cups chopped onions
3 garlic cloves, minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoons fennel seeds, lightly crushed in mortar with pestle or in resealable plastic bag
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh Italian parsley
1/3 cup pine nuts, lightly toasted
1 1/2 cups turkey broth or low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Arrange bread cubes in single layer on large rimmed baking sheet. Bake until partially dry, about 12 minutes. Cool. Increase oven temperature to 450°F. Line rimmed baking sheet with parchment paper. Place lemon slices on prepared sheet; drizzle with oil and toss to coat. Spread in single layer. Roast until browned in spots, about 20 minutes. Chop coarsely. Set aside, reserving any juices.
  • Generously butter 13x9x2-inch glass baking dish with 1 tablespoon butter. Melt remaining 9 tablespoons butter in heavy large skillet over medium heat. Add chopped fennel, onions, garlic, thyme, fennel seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and cook until vegetables are soft, about 20 minutes. Transfer vegetables to very large bowl. Add bread, parsley, pine nuts, and roasted lemons with any reserved juices; toss to combine. Season to taste with additional salt and pepper. Transfer to prepared baking dish. Do ahead: Can be made 1 day ahead. Cover; chill.
  • Preheat oven to 350°F. Drizzle 1 1/2 cups turkey broth over stuffing in dish; cover with foil. Bake 30 minutes (45 minutes if refrigerated). Uncover and continue baking until crusty and brown, about 25 minutes longer. Serve warm.

SPINACH AND PINE NUT STUFFING



Spinach and Pine Nut Stuffing image

Make and share this Spinach and Pine Nut Stuffing recipe from Food.com.

Provided by WI Cheesehead

Categories     Long Grain Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup pine nuts
4 cups water
salt
1/2 cup long-grain rice
1 1/2 lbs fresh spinach, leaves only, rinsed
3 tablespoons olive oil
1 onion, finely chopped
salt & pepper
4 large garlic cloves, minced
1 egg
1 pinch freshly grated nutmeg

Steps:

  • Preheat ovent to 400°F.
  • Put pine nuts in baking dish and toast in oven, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a large bowl.
  • In medium saucepan, bring water to a boil and add a pinch of salt.
  • Add rice, stir once and boil, uncovered, until tender, about 14 minutes; check by tasting.
  • Drain, rinse with cold water and leave to drain in strainer 5 minutes.
  • In large saucepan, boil enough lightly salted water to cover spinach generously.
  • Add spinach and cook, uncovered, over high heat, pushing leaves down into water often, until very tender, about 3 minutes.
  • Rinse with cold water in colander and squeeze by hand until spinach leaves feel dry.
  • Chop finely with a knife.
  • In skillet, heat oil over medium heat.
  • Add onion and pinch of salt and pepper.
  • Cook, stirring often, until onion is softened and begins to brown, about 7 minutes.
  • Reduce heat to low, add garlic and cook a few seconds. Transfer to a bowl and let cool.
  • Into bowl, place rice, spinach, onion mixture, egg, nutmeg and pine nuts. Mix well.
  • Taste; add more salt, pepper and nutmeg, if needed.

Nutrition Facts : Calories 181.1, Fat 11.9, SaturatedFat 1.4, Cholesterol 26.4, Sodium 80, Carbohydrate 15.5, Fiber 2.6, Sugar 1.3, Protein 5.4

APPLE, SAUSAGE AND PINE NUT STUFFING



APPLE, SAUSAGE AND PINE NUT STUFFING image

Categories     Side     Stuffing/Dressing

Number Of Ingredients 10

2 bags of stuffing mix
2 pounds bulk sausage
1 pound butter
Parsley
8 stalks of celery, chopped
1 large onion, chopped
6 green apples, chopped
2 eggs
2 cups milk
Pinenuts

Steps:

  • Preheat the oven to 350 degrees F. Prepare 2 bags of stuffing mix according to directions. Place in a large roasting pan. Brown sausage. Add the cooked sausage to the stuffing mix in the roasting pan. Sauté butter, parsley, celery, and onion. Once softened add green apples and continue to sauté. Add as many pine nuts as desired after apples begin to soften. Meanwhile, whisk eggs and milk together. Pour this over the stuffing and sausage mixture. Add the butter mixture to this and stir. Cover and bake in the oven for 30-60 minutes. You may want to remove the covering for the last few minutes to brown the top.

APRICOT AND PINE NUT STUFFING



Apricot and pine nut stuffing image

Stuffing for use with, for example, loin of pork

Provided by strangeinplaces

Time 30m

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • Melt the butter in a frying pan over a low heat. Add the shallots and garlic, season and fry over a low heat for 5 minutes until soft but not coloured.
  • Tip into a bowl and set aside to cool, before adding the sage, apricots, pine nuts, parsley and breadcrumbs.
  • Mix and season to taste.

PINE NUT AND LEEK STUFFING



Pine Nut and Leek Stuffing image

Make and share this Pine Nut and Leek Stuffing recipe from Food.com.

Provided by Chef Emanuela

Categories     European

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb white bread (about 12 cups) or 1 lb whole wheat bread, cut into 1 inch cubes (about 12 cups)
2 cups chopped leeks
1 cup chopped celery
6 tablespoons butter
1 cup pine nuts
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 cups chicken broth

Steps:

  • Preheat oven to 400ºF. Place bread cubes on a baking sheet, and toast 5 to 7 minutes or until barely golden.
  • Melt butter in a large skillet. Add leeks and celery, and cook over medium heat for 3 minutes or until softened. Add pine nuts, and cook a few minutes more. Transfer to a large bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.
  • Reduce oven to 325ºF. Transfer stuffing to baking dish, and bake 20 minutes until heated through and lightly browned on top.

Nutrition Facts : Calories 364.9, Fat 22.4, SaturatedFat 6.8, Cholesterol 22.9, Sodium 897.5, Carbohydrate 34.9, Fiber 2.7, Sugar 4.3, Protein 8.1

Related Topics