Best Pine Nut Stuffing Recipes

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).

ROAST CHICKEN WITH RICE AND PINE NUT STUFFING

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.

CORN BREAD, GREEN CHILI AND PINE NUT STUFFING

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

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.

FENNEL, PROSCIUTTO AND PINE NUT STUFFING

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

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.

PINE NUT STUFFING

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.

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

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.

FENNEL, PINE NUT, AND ROASTED-LEMON STUFFING

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

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.

APPLE, SAUSAGE AND PINE NUT STUFFING

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

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

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.