Holiday Stuffing Recipes
Enhance your meals this holiday season with stuffing recipes flavored with everything from pine nuts to apricots.
- Excerpted from A Greener Christmas
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A good, tasty stuffing packed with flavorsome ingredients and plenty of fresh herbs will always enhance a classic holiday dinner beautifully, but it doesn't have to be just an accompaniment for meat. A stuffing served with a vegetarian main dish will also make for an equally delicious meal.
Herb and Pine Nut Stuffing
4 oz. butter
1 onion, finely chopped
1 garlic clove, crushed
1 large sprig thyme, leaves only
1 large sprig rosemary, leaves chopped
6 fresh sage leaves, chopped
3 packed cups fresh white breadcrumbs
zest of 1 lemon
1/2 cup pine nuts
salt and pepper
3 tbsp. fresh parsley, chopped
1. Melt the butter in a pan and gently saute the onion and garlic until soft. Stir in the herbs and cook for one minute. Then add the breadcrumbs and let them absorb the butter in the pan.
2. Mix in the zest, pine nuts and seasoning, and cook on medium to high heat until the crumbs start to brown and turn crisp.
3. Remove from the heat, stir in the parsley and serve.
Apricot and Cumin Stuffing
3/4 cup dried apricots, soaked overnight and drained
1/3 cup pine nuts, toasted
1 cup fresh white breadcrumbs
1 tbsp. olive oil
1 tbsp. cumin seeds, toasted and ground in a pestle and mortar
salt and pepper
extra breadcrumbs for covering the stuffing balls
1. Finely chop the apricots and pine nuts (or pulse them to a rough paste in a food processor).
2. Put them into a bowl and mix in the breadcrumbs, olive oil, cumin, salt and pepper. Leave to stand for a few minutes.
3. Form the stuffing into approximately 12 balls, roll each one in the extra breadcrumbs and roast in the oven on a baking tray, or around the roast, at 375 degrees F for 25 minutes.
4. If you wish, you can add 9 ounces of cooked sausage meat when you add the breadcrumbs. This increased quantity will make about 20 balls of stuffing.
Excerpted from A Greener Christmas
© Dorling Kindersley Limited 2008
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