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    Fruit and Nut Stuffing


    Source of Recipe


    Practical Kitchen web site

    Recipe Introduction


    This is really different (in my opinion) for a change in stuffings to try for the holiday. It is very good and flavorful!

    Recipe Link: http://www.PracticalKitchen.com

    List of Ingredients




    Fruit & Nut Stuffing


    18 each whole pitted prunes
    1/2 cup dried currants
    1 cup raisins
    24 each dried apricot halves
    1/4 cup bourbon
    3 each tart cooking apples, unpeeled,
    cored and chopped
    3 each large onions, peeled and diced
    3 each celery ribs, diced
    4 tablespoons melted butter
    2/3 cup whole macadamia nuts
    2/3 cup whole cashews
    1 cup unsalted walnut pieces
    2 cups whole raw cranberries
    1 teaspoon ground cloves
    1/4 teaspoon cayenne pepper
    1 teaspoon ground ginger
    1 teaspoon dried chervil leaves
    1 teaspoon finely minced fresh parsley
    2 teaspoons salt
    1/4 teaspoon freshly ground black pepper
    2 each eggs, slightly beated

    Put the prunes, currants, raisins, and apricot halves in a
    bowl and pour the bourbon over the fruit. Cover bowl
    and soak overnight. If you are using salted macadamia
    nuts and salted cashews, put them in a strainer and
    remove salt by rinsing them under cold water. Dry on
    paper towels. Heat 2 tbsp. vegetable oil in a skillet and
    add the nuts. Toast them, stirring constantly, until golden.
    Combine the apples, onions, and celery in a large skillet
    along with the butter. Cook the mixture over moderate
    heat, stirring occasionally, until the onions are soft and
    celery is tender, about 11 minutes. Transfer the onion
    mixture to a large mixing bowl. Add the macerated fruit
    and all remaining ingredients. Gently mix the stuffing with
    2 large spoons until evenly blended. Set aside the stuffing
    while you prepare the turkey for roasting. Stuff turkey
    3/4 full and roast according to size.
    (for a 20 lb. turkey, approx. 9 cups)
    Fruit & Nut Stuffing


    18 each whole pitted prunes
    1/2 cup dried currants
    1 cup raisins
    24 each dried apricot halves
    1/4 cup bourbon
    3 each tart cooking apples, unpeeled,
    cored and chopped
    3 each large onions, peeled and diced
    3 each celery ribs, diced
    4 tablespoons melted butter
    2/3 cup whole macadamia nuts
    2/3 cup whole cashews
    1 cup unsalted walnut pieces
    2 cups whole raw cranberries
    1 teaspoon ground cloves
    1/4 teaspoon cayenne pepper
    1 teaspoon ground ginger
    1 teaspoon dried chervil leaves
    1 teaspoon finely minced fresh parsley
    2 teaspoons salt
    1/4 teaspoon freshly ground black pepper
    2 each eggs, slightly beated

    Recipe



    Put the prunes, currants, raisins, and apricot halves in a
    bowl and pour the bourbon over the fruit. Cover bowl
    and soak overnight. If you are using salted macadamia
    nuts and salted cashews, put them in a strainer and
    remove salt by rinsing them under cold water. Dry on
    paper towels. Heat 2 tbsp. vegetable oil in a skillet and
    add the nuts. Toast them, stirring constantly, until golden.
    Combine the apples, onions, and celery in a large skillet
    along with the butter. Cook the mixture over moderate
    heat, stirring occasionally, until the onions are soft and
    celery is tender, about 11 minutes. Transfer the onion
    mixture to a large mixing bowl. Add the macerated fruit
    and all remaining ingredients. Gently mix the stuffing with
    2 large spoons until evenly blended. Set aside the stuffing
    while you prepare the turkey for roasting. Stuff turkey
    3/4 full and roast according to size. (for a 20 lb. turkey, approx. 9 cups)

    Recipe courtesy of Practical Kitchen.com
    http://www.practicalkitchen.com



 

 

 


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