Best 5 Autumn Harvest Stuffing Recipes

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Autumn is the time of harvest, and with it comes an abundance of fresh, seasonal produce. What better way to celebrate the season than with a delicious autumn harvest stuffing? This hearty and flavorful dish is the perfect accompaniment to any fall feast, and it's easy to make with a few simple ingredients.

Let's cook with our recipes!

HARVEST STUFFING



Harvest Stuffing image

Chock-full of veggies and studded with colorful dried fruits, this unique stuffing boasts the very best of autumn's harvest, says Ruth Hastings in Louisville, Illinois. It's also delicious served with pork.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 cups water, divided
1 cup each chopped carrots, celery and onion
10 dried plums, halved
10 dried apricots, halved
1 teaspoon salt-free herb seasoning blend
1/2 teaspoon salt
8 slices cinnamon-raisin bread, cubed
1/4 cup unsweetened apple juice

Steps:

  • In a large saucepan, combine 1 cup water, carrots, celery, onion, plums, apricots, seasoning blend and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until fruit and vegetables are tender., Meanwhile, place bread cubes in a single layer on baking sheets. Bake at 350° for 8-10 minutes or until lightly toasted. Transfer vegetable mixture to a large bowl. Stir in the bread cubes, apple juice and remaining water; toss gently to combine. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover;bake 10-15 minutes longer or until heated through.

Nutrition Facts :

AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)



Autumn Harvest Stuffing (Aka Throw Away the Box of Stove Top!) image

Two different breads, apricots, apples, herbs, white wine, and savory ingredients make this recipe a better-than-you-could-ever-get-in-a-box stuffing. The flavors and colors of this homemade stuffing are fabulous, and will make you feel warm and cozy like a good autumnal meal should. Recipe created by me personally, inspired by my favorite season of the year! Add the pecans if you want it a bit richer.

Provided by Dans La Lune

Categories     < 60 Mins

Time 40m

Yield 4 cups approximately, 4 serving(s)

Number Of Ingredients 19

3 slices white bread, good quality
2 slices whole wheat sandwich bread, good quality
1/3 cup celery, diced
1/3 cup onion, diced
1/2 small red apple, left unpeeled and diced small
5 dried apricots, finely chopped
6 fresh thyme sprigs
3 tablespoons white wine
1 1/2 cups chicken stock or 1 1/2 cups chicken broth
1 tablespoon apple cider vinegar
4 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary (the finely chopped one)
1/4 teaspoon paprika
3/4 teaspoon dried parsley
3/4 teaspoon ground sage
1/4 teaspoon turmeric
salt and pepper, to taste
1/4 cup chopped pecans (optional)

Steps:

  • Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
  • Remove leaves from thyme sprigs and add to bread. Set aside.
  • In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
  • Add dried bread cubes, apple, apricot, and butter. Stir well.
  • When butter has absorbed into bread, add white wine. Stir until absorbed.
  • Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
  • Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
  • Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
  • Season again with salt and pepper. Add pecans if using.
  • *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.

Nutrition Facts : Calories 264.8, Fat 13.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 432.8, Carbohydrate 28.8, Fiber 2.2, Sugar 9.8, Protein 5.4

HARVEST FESTIVAL - ENGLISH BAKED STUFFED AUTUMN MARROW/ZUCCHINI



Harvest Festival - English Baked Stuffed Autumn Marrow/Zucchini image

Harvest Home! A heart warming and traditional English recipe, which is a wonderful way to deal with those large marrows (zucchini) from the autumn garden! The marrow is stuffed with a savoury beef and onion mixture and is then baked in foil. This is an old family recipe, which always pleases and is regularly requested when these giant marrows are in season - it is hearty and full of flavour and is wonderful when served with a hot tomato sauce, steamed fresh seasonal vegetables and piles of fluffy mashed potatoes. The preparation is a little time-consuming, but the stuffed marrow is then baked slowly in the oven, leaving you free to follow other pursuits. I have posted a full set of step-by-step photos with this recipe, it shows how easy it is to prepare and cook, as well as showing how delicious it looks when served piping hot at your dinner table! The title of this recipe was taken from memories of all the Harvest Festivals we had every year, that were held at school or the local parish church - marrows (LARGE zucchini) were always a BIG feature of the harvest display!

Provided by French Tart

Categories     Vegetable

Time 2h30m

Yield 1 Stuffed Marrow, 6-8 serving(s)

Number Of Ingredients 15

1 large marrow, about 1 . 5 kg (Zucchini)
500 g minced beef
2 medium onions, peeled and finely chopped
2 garlic cloves, peeled and minced
1/2 large red pepper, deseeded and finely chopped
1 tomatoes, skinned and chopped
2 tablespoons chopped fresh parsley
2 tablespoons tomato puree
2 tablespoons breadcrumbs
1 egg
salt
black pepper
fresh parsley, to garnish
oil, to grease
aluminum foil

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • Wash and cut the marrow in half, then peel strips of skin with a swivel head vegetable peeler, to create a striped pattern; scoop out all the seeds and discard them. Prick the inside flesh thoroughly with a fork.
  • Put all the stuffing ingredients together in a large mixing bowl and mix together - I find that it is better to use your hands to bring it all together. (Wet your hands before you start to prevent the mixture sticking to your hands!).
  • Spoon half the stuffing mixture into each half of marrow, pressing down quite firmly to make the mixture fill the hollows.
  • Carefully place one stuffed marrow half on top of the other half - see photos - and press together, before wrapping in a large sheet of well greased foil. (I use a low fat olive oil spray to grease my foil.).
  • Place the foil wrapped stuffed marrow into a large baking tray or ovenproof dish and cook in the pre-heated oven for 1 1/2 to 2 hours, checking after 1 1/2 hours. The marrow should be soft but still hold its shape. (If you use a smaller or larger marrow, please adjust the cooking time).
  • Take the marrow out of the oven when cooked and allow to sit for 5 minutes. Carefully remove the foil and serve hot, cut into slices, with the juices from the dish poured back over the marrow, or mixed into your tomato sauce if making. Serve with steamed fresh vegetables and mashed potatoes. Garnish with fresh parsley.
  • This is also wonderful when served with a hot tomato sauce. Gently fry one finely chopped onion with a clove of garlic in a pan until soft and golden; add a tin of chopped tomatoes, gently heat for a further 5 minutes, check for seasoning and add juices from the marrow, salt, pepper to taste. Allow to cool slightly and then blend the sauce in a blender or with a hand held immersion mixer until smooth. Gently re-heat and serve with the stuffed marrow.

Nutrition Facts : Calories 236.7, Fat 13.7, SaturatedFat 5.2, Cholesterol 91.9, Sodium 106, Carbohydrate 9.7, Fiber 1.4, Sugar 3.3, Protein 18

HEALTHY HARVEST STUFFING



Healthy Harvest Stuffing image

Earthy shiitakes, fresh herbs, crunchy walnuts, and chewy dried cranberries all sing together in perfect harmony to bring together this lighter answer to everyone's favorite holiday side.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h5m

Yield Makes about 8 cups

Number Of Ingredients 14

1 pound whole-wheat Italian bread, cut into 1-inch pieces
3/4 cup walnuts, coarsely chopped
2/3 cup dried cranberries
1 tablespoon olive oil
1 small onion, finely chopped
1 medium celery stalk with leaves, chopped fine (about 1/2 cup)
8 ounces shiitake mushrooms, cleaned, stems removed, and caps chopped
1 Granny Smith apple, cored and diced
1/3 cup fresh parsley leaves, minced
1 tablespoon fresh sage leaves, minced
1 tablespoon fresh thyme leaves, minced
Coarse salt and ground pepper
3 cups reduced-sodium chicken broth (you may not need to use it all)
Olive-oil spray (optional)

Steps:

  • Preheat oven to 400 degrees with oven rack in middle position. Place bread on a rimmed baking sheet and bake, tossing occasionally, until crisp, about 10 minutes. Transfer to a large bowl along with walnuts and dried cranberries; set aside.
  • In a large nonstick skillet, heat oil over medium. Add onion, celery, and shiitakes and cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add apple and continue to cook until almost tender, about 5 minutes. Add parsley, sage, and thyme and cook, stirring, until fragrant, about 30 seconds. Remove from heat; season with salt and pepper.
  • Add onion mixture to bowl with bread mixture; stir to combine. Add enough of the broth to thoroughly moisten the bread mixture without soaking it (there shouldn't be any excess broth in the bottom of the bowl). Spoon stuffing into a 2-quart casserole dish, cover with foil, and bake 20 minutes. Uncover, mist the top of the stuffing with olive-oil spray, if desired, and bake until golden brown, about 15 minutes more
  • To cook in turkey: Moisten the bread mixture with only 1 1/2 cups of the chicken broth and spoon half of the mixture into the turkey; cook turkey as preferred. For the rest of the bread mixture, add more of the broth to moisten, being careful not to soak (see above). Transfer the remaining stuffing to a 1-quart baking dish or 8-by-8-inch baking pan. Cover with foil and proceed as above.

COUNTRY HARVEST STUFFING



Country Harvest Stuffing image

Provided by Sheila Lukins

Categories     Side     Thanksgiving     Dinner     Dried Fruit     Sausage     Pecan     Potluck     Parade     Peanut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 12

4 cups each 1-inch cubed French bread and prepared cornbread
4 tablespoons olive oil
1 tablespoon dried thyme
1 pound well-spiced turkey or sweet Italian pork sausage, bulk or links (casings removed), broken into clumps
1 cup chopped red onions
1 cup chopped celery
1 tablespoon finely minced garlic
2 teaspoons dried sage leaves, crumbled
3/4 cup dried cranberries
3/4 cup chopped pecans
1/2 cup pitted prunes, quartered
1 cup defatted chicken broth

Steps:

  • 1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.
  • 2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.
  • 3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.

Tips:

  • Use a variety of breads: This will give your stuffing a more complex flavor and texture. Some good options include white bread, whole wheat bread, cornbread, and sourdough bread.
  • Toast the bread before using it: This will help to dry it out and make it less likely to get soggy.
  • Use fresh herbs and vegetables: This will give your stuffing a more vibrant flavor. Some good options include sage, thyme, rosemary, celery, and carrots.
  • Don't overstuff the stuffing: The stuffing should be light and fluffy, not dense and heavy. Aim for about 1 cup of stuffing per person.
  • Bake the stuffing covered for the first 30 minutes: This will help to prevent it from drying out.
  • Uncover the stuffing for the last 15 minutes of baking: This will help to brown the top of the stuffing.

Conclusion:

Autumn Harvest Stuffing is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for Thanksgiving, but it can also be served at other times of the year. With so many different variations to choose from, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a side dish that is both delicious and easy to make, give Autumn Harvest Stuffing a try.

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