Walnut Stuffing Recipes

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CA: 15
Kosher Cinnamon Walnut Babka

GETTING READY 1. Preheat oven to 350 degree F. MAKING 2. For crumb topping, in a bowl, add flour, sugar, and a stick of margarine. Beat to incorporate ingredients. Set aside. 3. For walnut filling, in a mixing bowl combine ground walnut, brown sugar,... - 121.131

Vegan Main Dish For Thanksgiving

No turkey? No problem. This is your vegan main dish that everybody will love, including your turkey friends. - 115.311

Christmas Cornish With Walnut Apple Stuffing

GETTING READY 1. Preheat the oven to 350 degree F 2. Wash hens inside and out with cold water. 3. Pat dry with paper towels. 4. Rub oil lightly over hens. 5. Season inside, out with salt, pepper and paprika. MAKING 6. Make the stuffing by combining all the... - 47.4664

Trout With Walnut Stuffing

In 1-quart casserole, combine margarine, celery, onions and parsley. Cover. Microwave at High for 2 to 3 minutes, or until vegetables are tender-crisp. Add remaining stuffing ingredients. Mix well. Fill each trout with half of stuffing. Arrange trout in... - 43.8411

Peppers With Rice And Walnut Stuffing

GETTING READY 1) Preheat the oven to 180°C / 350°F/ Gas Mark 4. MAKING 1) In a saucepan, saute the onion and garlic in the oil, stir and cook for 10 minutes. 2) Stir in the rice, bay leaf and 1/2 of the tomato juice, simmer covered for 40 minutes until... - 43.59

Rainbow Trout With Walnut Herb Stuffing

Place the shallots and scallions in a medium-size skillet with the stock. Cook over low to medium heat until the scallions are wilted. Stir in the celery and add the water. Cover and steam for 1 to 2 minutes, then stir in the watercress. Remove from the heat... - 43.4953

Walnut Rice Stuffing

MAKING 1. In a large pan, heat the oil and margarine 2. Add the celery and onion to the hot margarine and sauté for 3-5 minutes 3. Stir in the rice and sauté well 4. Stir the rice till it is golden and the vegetables are tender 5. Add the mushrooms and... - 42.1346

Raisin Walnut Stuffing

GETTING READY 1.Take a small saucepan, heat raisins in it with water for 1 minute. 2.Once done, keep aside. MAKING 3.Take a large skillet, heat butter or margarine in it. 4.Add onion and celery to it and saute until tender. 5.Add chicken broth, salt, sage... - 41.8286

Pineapple Walnut Stuffing

MAKING 1) In a saucepan, melt the butter. Add in the breadcrumbs and saute for a couple of minutes, while stirring. 2) Add in the chopped pineapple, walnuts, salt, finely grated lemon and 1-2 tablespoons of pineapple juice, if desired, to make the mixture... - 38.9289

Pickled Walnut And Sage And Onion Stuffing

MAKING 1 In a bowl, combine all the ingredients together. 2 Mix well. SERVING 3 Use to stuff goose, duck, pork or rabbit. - 35.3908

Raisin Walnut Stuffing

1. Simmer the raisins in water in a small saucepan for 1 minute; reserve. 2. Saute celery and onion in butter or margarine until soft in a large skillet. Stir in the instant chicken broth, salt, sage and pepper. 3. Add to bread cubes and walnuts in a large... - 33.1788

Trout With Walnut Stuffing

In 1-quart casserole, combine butter, celery, onion and parsley. Cover. Microwave at High for 2 to 3 minutes, or until tender-crisp. Add remaining stuffing ingredients. Mix well. Fill each trout with half of stuffing. Arrange trout in 10-inch square cas - 32.9662

Apple And Walnut Stuffing

Finely chop the onion. Fry It very gently till soft and light golden in the butter. Peel, core, chop the apple, peel and chop the walnuts. Mix all the ingredients together and bind them with beaten egg and as much milk as necessary. Use for stuffing roast... - 32.7973

Walnut And Mushroom Stuffing

Slowly cook onion and mushrooms in butter until lightly browned, pour over bread cubes and toss to blend. Add nut meats, salt, pepper, sage, marjoram, and enough broth to moisten; mix lightly. This amount of stuffing is ample for an 18 to 20 pound turkey. If... - 31.4917

Apricot Walnut Stuffing

In a large frying pan, saute onion in butter or margarine until soft; stir in apricots, chicken broth or bouillon cube and water. Heat to boiling, crushing bouillon cube if used; remove from heat. Add cubed bread and walnuts; toss until evenly moist. - 24.5465

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