Best Apple Apricot Stuffing Recipes

APPLE & APRICOT STUFFING

Apple & Apricot Stuffing image

I found my stuffing recipe in a magazine years ago and made a few tweaks. I took out the pork sausage, and everyone likes the simpler version that features fruit and veggies. -Jeanne Horn, Duluth, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 10

Ingredients

5 cups cubed Italian bread
5 cups cubed whole wheat bread
1 tablespoon butter
2 celery ribs, chopped
1 large onion, chopped
2 small apples, chopped
1 cup chopped dried apricots
1/2 cup minced fresh parsley
1 cup chicken broth
1/3 cup butter, melted

Steps:

Preheat oven to 350°. Place bread cubes on ungreased baking sheets. Bake 18-20 minutes or until toasted. Cool on baking sheets., In a Dutch oven, heat butter over medium-high heat. Add celery and onion; cook and stir until tender. Add apples, apricots, parsley and bread cubes. Stir in broth and melted butter. Transfer to a greased 13x9-in. baking dish., Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 256mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

PORK CROWN ROAST WITH APRICOT APPLE STUFFING

Pork Crown Roast with Apricot Apple Stuffing image

Your guests will be so surprised when you set this meal on the table! It is a gorgeous presentation and tastes even better.-Mary Ann Taylor, Rockwell, Iowa

Provided by Taste of Home

Categories Dinner

Time 2h50m

Yield 12-16 servings.

Number Of Ingredients 22

Ingredients

Pork rib crown roast (5-1/2 to 6 pounds, 12-16 ribs)
Salt and pepper to taste
STUFFING:
1 tablespoon sugar
1 teaspoon chicken bouillon granules
3/4 cup hot water
1/2 cup chopped dried apricots
4 cups cubed day-old whole wheat bread (about 6 slices)
1 large apple, peeled and chopped
1/2 teaspoon finely shredded orange zest
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1/4 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter, cubed
GLAZE:
1/4 cup orange juice
1 tablespoon light corn syrup
1/2 teaspoon soy sauce
Apricot halves, fresh sage for garnish

Steps:

Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. make a ball of aluminum foil and press into cavity to maintain shape. Wrap bone tips with foil. Insert thermometer, make sure the tip does not touch bone. Roast at 325° until thermometer reaches 150°. , To prepare stuffing, dissolve sugar and bouillon in 3/4 cup of hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine bread, apple, orange zest, salt, sage, cinnamon and pepper. Add softened apricots. Cook celery and onion in butter until tender; add to bread mix. Remove foil from roast center; pack stuffing lightly into roast. , Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160° (total cooking time for roast will be about 2-1/2 to 3 hours). Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.

Nutrition Facts :

STUFFING, APPLE,APRICOT,CURRANT & PECAN

STUFFING, APPLE,APRICOT,CURRANT & PECAN image

Categories Fruit Side Bake Thanksgiving Stuffing/Dressing

Number Of Ingredients 12

Ingredients

3 1/2 Cups chicken broth
1 Cup dried apricots, coarsely chopped
4 Tbsp. butter
1 Cup diced onion
1 Cup diced celery
2 tart apples, cored & cut in 1/2 cubes
1 Tbsp. dried thyme
2 tsp. rubbed sage
1 tsp. ground black pepper
1 lb. cubed bread for stuffing(I use sour dough)
2 Cups pecans, coarsely chopped
1 Cup dried currants.

Steps:

Bring broth to a boil. Add apricots. Remove from heat & soak for 15 minutes. Heat butter in a large pan. Add onion & celery. Saute utnil tender. Add broth apricots, apples, & spices. Stir & transfer to a large bowl. Gradually add bread crumbs, folding in gently until stuffing is moist. Mix in nuts & currants. Let cool completely before stuffing turkey.

PORK CROWN ROAST /W APRICOT -APPLE STUFFING

Pork Crown Roast /w Apricot -Apple Stuffing image

This is a great recipe from one of my cooking instructors. It's moist and the greatest show piece ever! You will be the talk of the town!!

Provided by Pat Duran

Categories Other Sauces

Time 2h55m

Number Of Ingredients 23

Ingredients

5 to 6 lb pork rib crown roast,w 12-16 ribs
salt and pepper
STUFFING:
1 Tbsp granulated sugar
1 tsp instant chicken bouillon granules
3/4 c hot water
1/3 c chopped dried apricots
4 c dry whole wheat bread cubes, about 6 slices
1 large apple, , peeled , chopped
1/2 tsp orange zest
1/2 tsp salt
1/2 tsp ground sage
1/4 tsp ground cinnamon
1/8 tsp pepper
1/2 c chopped celery
1/4 c chopped onion
1/4 c butter
GLAZE:
1/4 c orange juice
1 Tbsp light corn syrup
1/2 tsp soy sauce
apricot halves
fresh sage, for garnish

Steps:

1. Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. Make a ball of foil and press into cavity the maintain shape in center.. Wrap bone tips with foil. Insert meat thermometer, making sure the tip does not touch bone. Roast at 325^ until thermometer reaches 150^. Prepare Stuffing: Dissolve sugar and bouillon in hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine the next 7 ingredients. Then add the softened apricots. Cook celery and onion in butter until tender; add to bread mixture. Remove foil from roast center; pack stuffing lightly into roast. Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160^ (roast time is about 2 1/2 to 3 hours total) . Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.