Apple Pecan Stuffing

This Thanksgiving Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans. Thank you Homemade Interest

2 c Onions, diced
1 Tbsp Brown Sugar
1 c Carrots, diced
1 c Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 oz. Butter, melted
12 c Bread, cubed
1½ - 2 c Broth
2 c Parsley, finely chopped
2 c Pecans, roughly chopped
2 tsp Beau Monde Seasoning
2 tsp Salt
1 tsp Pepper

• Preheat oven to 350°F
• Place the onions in a small bowl and sprinkle the sugar over them. 
• Let onions sit for about an hour.
• In a large skillet saute the carrots, celery, apples, and garlic until softened.
• Strain the sugared onions and add them to the saute along with the melted butter.
• Add mixture to the bread and toss in a large bowl.
• Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning 
• Slowly toss until the broth is all absorbed by the bread.
• Add salt and pepper to taste.
• Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
• Cover with foil and bake at 350°F for 45 minutes.
• Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.

Cranberry, Celery and Walnut Stuffing

The mix of savoury and sweet makes this stuffing extra special. Thank you Go Bold With Butter

  

10 cups unseasoned dry bread cubes
2 cups walnuts, chopped
1 cup dried cranberries
9 tablespoons butter
3 celery stalks, chopped
2 large yellow onions, chopped 

1/4 cup Italian parsley, chopped
1 tablespoon ground sage
1 tablespoon ground thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 - 2 cups chicken broth

• Preheat oven to 350°F. 
• Place bread cubes, walnuts and cranberries in large bowl and set aside. 
• Coat a 9x13-inch baking pan with 1 tablespoon butter.
• Melt remaining butter in skillet over medium-high heat and add celery and onions.
• Cook 4-5 minutes, or until softened and lightly browned, stirring frequently.
• Add parsley, ground sage, thyme, kosher salt and pepper and mix well.
• Add mixture to bread cube mixture and toss to combine.
• Drizzle 1 1/2 cups of the chicken broth over mixture in bowl, and stir to combine.
• Add more chicken broth and salt and pepper as desired. 
• Place stuffing in prepared pan and bake, uncovered, until top is lightly browned, about 50-60 minutes

 

Old Fashioned Thanksgiving Stuffing

There are lots of recipes out there for stuffing. This is a particularly nice one that I have used at other times , not just Thanksgiving. Thank you Savory Sweet Life

4 tablespoons butter or non-dairy margarine to keep it dairy-free

1 medium onion, chopped
3 celery stalks, cut crosswise in ¼” slices
½ teaspoon kosher salt
1 teaspoon ground sage
1 teaspoon dry thyme
10 cups dried unseasoned bread cubes (found in the bread section at the grocery store)
1½ cups chicken or vegetable broth
1 egg
Optional garnish: ¼ cup fresh parsley, chopped

• Preheat oven to 350 degrees F. 
• Melt butter in a large pan. 
• Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat. Turn off heat. 
• Add bread cubes and gently stir them into the onion mixture. 
• Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much. 
• In a small bowl, gently whisk the egg and add it to the stuffing mix. 
• Continue to fold everything until the egg is incorporated. 
• Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

 

Savory Butternut Squash Dressing

A Thanksgiving-ready medley of butternut squash, dried cranberries, shallots, and sourdough bread which you can make ahead as it stays moist from the eggs and cream. Thank you Better Homes and Gardens

 

2 tablespoons butter

2 shallots, finely chopped

1 cup fresh cranberries

2 cups chicken stock or reduced-sodium chicken broth

1/2 cup uncooked wild rice, rinsed

1 pound butternut squash, peeled, seeded and cut in 1/2-inch cubes

1 tablespoon finely chopped fresh thyme

1 medium onion, finely chopped

3 stalks celery, chopped

1 1/2 cups half-and-half or light cream

8 eggs

1 1/2 cups turkey or chicken stock or reduced-sodium broth

3/4 cup dried cranberries

1 tablespoon finely chopped fresh sage

8 cups dried sourdough bread cubes 

• Heat oven to 350 degrees F. 
• Melt 1 tablespoon of the butter over medium heat. 
• Add shallots. Cook 1 minute. 
• Add fresh cranberries; cook for 1 minute more. 
• Add 2 cups chicken stock, the rice, and 1 teaspoon kosher salt. 
• Bring to boiling; reduce heat. 
• Simmer, covered, for 45 minutes. 
• Drain.
• Add remaining butter, squash, and thyme. Cook and stir 2 minutes. 
• Add onion and celery. Cook and stir 3 minutes more. 
• Sprinkle salt and pepper; set aside.
• In bowl whisk together half-and-half, eggs, and 1-1/2 cups stock. 
• Stir in cooked rice, squash, dried cranberries, sage, and bread cubes. 
• Transfer to shallow 3-quart casserole dish. 
• Bake, covered, for 20 minutes. 
• Uncover; bake for 30 minutes more or until golden.
• Prepare up to 2 days in advance; cover and refrigerate. 
• Reheat, covered, in a 350 degree F. oven, for 50 minutes.