Best 13 Sourdough Stuffing With Apples Acorn Squash And Hazelnuts Recipes

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Gather around the table and indulge in a culinary masterpiece that celebrates the harmonious blend of flavors and textures - sourdough stuffing with apples, acorn squash, and hazelnuts. This delectable dish will embark you on a journey through a symphony of tastes, from the tangy sourdough to the sweet apples, the earthy squash, and the nutty crunch of hazelnuts. Each ingredient plays its part in creating a delightful harmony that will tantalize your taste buds and leave you craving for more. So, gather your loved ones, prepare your taste buds, and embark on a culinary adventure that promises to be nothing short of extraordinary.

Let's cook with our recipes!

SOURDOUGH STUFFING WITH APPLES, ACORN SQUASH, AND HAZELNUTS



Sourdough Stuffing with Apples, Acorn Squash, and Hazelnuts image

Granny Smith apples and acorn squash bring an earthy sweetness to this tangy sourdough stuffing/dressing, while hazelnuts add a satisfying buttery crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Thanksgiving Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for brushing
1 1/4 pounds rustic sourdough loaf, crusts removed, cut into 3/4-inch cubes (about 8 cups)
2/3 cup blanched hazelnuts
1 large onion, coarsely chopped (2 1/2 cups)
3 celery stalks, cut crosswise into 1/4-inch pieces (1 1/2 cups)
1 pound acorn squash (from 1 medium), seeds removed, cut into 3/4-inch pieces (3 cups)
2 large Granny Smith apples, cored, peeled, and cut into 3/4-inch pieces (2 1/2 cups)
Kosher salt
1/3 cup dry white wine, such as Sauvignon Blanc
3/4 cup lightly packed chopped flat-leaf parsley leaves, plus whole leaves for serving
1 1/2 cups turkey stock or low-sodium chicken broth
3 large eggs, beaten

Steps:

  • Preheat oven to 300 degrees. Butter a 2 1/2- to 3-quart baking dish. Spread bread in a single layer on a rimmed baking sheet and bake, stirring once halfway through, until completely dry and turning golden in places, 45 to 55 minutes. Transfer to a large heatproof bowl.
  • Increase oven temperature to 375 degrees. Spread hazelnuts on a rimmed baking sheet; toast 12 to 15 minutes. Remove; when cool enough to handle, coarsely chop. Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, celery, squash, apples, and 2 teaspoons salt; cook, stirring occasionally, until vegetables and fruit are crisp-tender but have not developed color, about 10 minutes. Add wine; cook until mostly evaporated, about 2 minutes. Transfer mixture to bowl with bread. Stir in chopped parsley and stock to combine. Stir in eggs until bread mixture is evenly coated, then transfer to prepared dish. Top with buttered parchment; loosely cover with foil.
  • Bake 20 minutes. Uncover and continue baking until golden and crisp on top, 20 to 25 minutes more. Sprinkle with hazelnuts and parsley leaves; serve.

SOURDOUGH AND HAZELNUT STUFFING



Sourdough and Hazelnut Stuffing image

Provided by Valerie Bertinelli

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

6 tablespoons unsalted butter, plus more for the baking dish
10 cups cubed sourdough bread
1 cup hazelnuts
Kosher salt and freshly ground black pepper
2 celery stalks, chopped
2 garlic cloves, minced
1 large onion, chopped
2 teaspoons chopped fresh rosemary, plus a sprig for garnish
2/3 cup dried currants
2 cups chicken broth
1 large egg, beaten

Steps:

  • Preheat the oven to 325 degrees F. Butter a 2- to 3-quart glass or ceramic baking dish.
  • Arrange the sourdough cubes in a large rimmed baking pan in a single layer. Bake until slightly dried out, about 30 minutes. Transfer to a large bowl.
  • Increase the oven temperature to 400 degrees F.
  • Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the hazelnuts and a large pinch of salt and cook, stirring often, until nutty smelling and toasted, about 4 minutes. Spoon the nuts onto a clean dish towel and gently but firmly rub the hazelnuts to remove some of the brown skins (it's okay if some of the skins remain). Roughly chop the nuts.
  • Add the remaining 5 tablespoons butter to the skillet and melt over medium heat. Add the celery, garlic, onion, rosemary and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 10 minutes. Add the currants and cook, stirring, just until plump, about 1 minute. Remove from the heat and cool slightly.
  • Add the hazelnuts and vegetables to the bowl with the bread and mix to combine. Whisk the chicken broth together with the egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add it to the stuffing mixture and stir until well mixed.
  • Spoon the stuffing into the prepared baking dish and bake until hot and golden brown on top, 35 to 45 minutes. Garnish with the rosemary sprig and serve.

SOURDOUGH BREAD STUFFING



Sourdough Bread Stuffing image

Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.

Provided by Dave Lieberman

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

1-pound loaf sourdough bread
8 tablespoons butter
10 ounces cremini mushrooms, sliced 1/2-inch thick in both directions
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
  • Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
  • Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

SAUSAGE AND APPLE STUFFED ACORN SQUASH RECIPE BY TASTY



Sausage and Apple Stuffed Acorn Squash Recipe by Tasty image

Here's what you need: small acorn squashes, onion, celery, olive oil, salt, pepper, fresh rosemary, garlic, sausage, apple, panko breadcrumbs, parmesan cheese

Provided by Tasty

Categories     Sides

Yield 4 servings

Number Of Ingredients 12

2 small acorn squashes, or 1 large
1 onion, chopped
2 stalks celery, chopped
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh rosemary
3 cloves garlic, chopped
½ lb sausage
1 apple, chopped
1 cup panko breadcrumbs
½ cup parmesan cheese

Steps:

  • Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity).
  • Slice the squash in half, scrape out seeds to create individual bowls for the stuffing.
  • Drizzle each squash half with olive oil, salt, and pepper.
  • Roast in a preheated oven at 400˚F (200˚C) for 40-50 minutes - or until fork tender.
  • While squash is roasting - in a large fry pan over medium heat - heat oil and add Onion, Celery, Salt, Pepper, and Rosemary. Cook until onions begin to soften.
  • Add Garlic and Sausage, until sausage is browned on all sides.
  • Add Apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.
  • Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture.
  • Return to Oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 576 calories, Carbohydrate 86 grams, Fat 21 grams, Fiber 18 grams, Protein 20 grams, Sugar 11 grams

ACORN SQUASH STUFFED WITH APPLE, CRANBERRY, AND SAUSAGE



Acorn Squash Stuffed with Apple, Cranberry, and Sausage image

Sweet (thanks to cranberry) and savory, use it as a main dish or a side.

Provided by Heather Lynn Christiansen

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h20m

Yield 6

Number Of Ingredients 9

3 medium acorn squash, halved and seeded
¼ cup butter
1 apple, cubed
1 potato, cubed
1 link kielbasa sausage, cubed
½ cup diced onion
½ cup dried cranberries
2 eggs, beaten
½ cup shredded sharp provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place squash skin-sides down in a baking dish. Stab the outsides several times with a fork. Flip over and split butter evenly over the insides, coating the "bowls" with butter. Set aside.
  • Combine apple, potato, and kielbasa with onion and cranberries in a bowl. Pour in eggs and stir to combine. Heat a buttered frying pan over medium heat and pour in the egg mixture. Cook and stir until eggs are set, about 5 minutes. Scoop mixture into the squash bowls. Top with provolone cheese and cover with foil.
  • Bake in the preheated oven until squash is tender, about 45 minutes. Remove foil for the last 15 minutes for a crispy top.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 42.5 g, Cholesterol 101.2 mg, Fat 20.1 g, Fiber 5.3 g, Protein 10.9 g, SaturatedFat 9.9 g, Sodium 436.9 mg, Sugar 15.1 g

APPLE-STUFFED ACORN SQUASH



Apple-Stuffed Acorn Squash image

This is the most incredible recipe that I make every Thanksgiving.

Provided by cksmom1

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

3 acorn squash, halved and seeded
2 tablespoons stick margarine
1 cup chopped onions
3 cups peeled, seeded, and chopped Granny Smith apples
½ cup golden raisins
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place the squash onto a baking sheet cut side down. Fill the baking sheet with 1/2 inch of water.
  • Bake the squash in the preheated oven for 40 minutes. Drain off any water remaining in the baking sheet.
  • While the squash is baking, melt the margarine in a large skillet over medium heat. Cook the onion and apple in the margarine until the onion has softened and turned translucent, 10 to 15 minutes. Scrape the mixture into a bowl to cool until the squash has finished baking.
  • Once the squash is done, stir the raisins, brown sugar, cinnamon, and Cheddar cheese into the apple mixture. Turn the squash cut side up on the baking sheet and fill with the apple mixture. Return the squash to the oven; bake until the filling is hot and the cheese has melted, about 15 minutes.

Nutrition Facts : Calories 338.2 calories, Carbohydrate 51 g, Cholesterol 29.7 mg, Fat 13.2 g, Fiber 6.1 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 228.7 mg, Sugar 24.8 g

ACORN SQUASH WITH APPLE STUFFING



Acorn Squash with Apple Stuffing image

Dress up your table with gorgeous acorn squash topped with sweet, cheesy apple stuffing. No one has to know our stellar side is so quick and easy.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 8 servings

Number Of Ingredients 6

2 acorn squash, cut lengthwise in half, seeded
1-1/4 cups water
2 Tbsp. butter
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup chopped peeled apples
1 cup KRAFT Shredded Sharp Cheddar Cheese

Steps:

  • Cut each squash piece lengthwise in half; place, cut sides down, on microwaveable plate. Microwave on HIGH 12 to15 min. or until tender.
  • Meanwhile, bring water and butter to boil in medium saucepan. Add stuffing mix and apples; stir. Cover. Remove from heat. Let stand 5 min.; stir in cheese.
  • Turn squash over; fill with stuffing. Microwave 2 min. or until heated through.

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 7 g, Protein 6 g

ACORN SQUASH WITH APPLE-CORNBREAD STUFFING



Acorn Squash With Apple-Cornbread Stuffing image

Saw this on the Weber Grill site and decided to try it. Some prep work involved but very good. Pretty filling by itself but we served this with cheese ravioli on the side. This stuffed squash would also be great with pork or turkey.

Provided by Busy Lindsay

Categories     < 4 Hours

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

2 acorn squash, halved lengthwise and seeds discarded
2 cups cranberry juice
1 granny smith apple, halved and cored
1 tablespoon extra virgin olive oil
1 garlic clove, minced
1/2 cup onion, finely chopped
2 cups cornbread, crumbled
1/4 cup dried cranberries
1/4 cup pecans, chopped
1 teaspoon thyme leaves
1/2 teaspoon sage
sea salt
ground black pepper

Steps:

  • Grill squash halves, cut side down, over indirect medium heat for 40 minutes, turning once about half way through. Remove from the grill and let stand at room temperature.
  • Meanwhile, in a small saucepan over medium heat, cook cranberry juice until reduced to about 1/3 to 1/4 cup, this should take about 20 minutes.
  • Grill the apple, cut side down, over direct medium heat, for 8 to 10 minutes, turning once. Allow apple to cool slightly; chop and set aside. In a large pan over medium heat, warm the olive oil. Add the garlic and onion and sauté until the onion is translucent, about 4 minutes. Turn heat off and add the chopped apple, crumbled cornbread, crandberries, pecans, tyme and sage. Add salt and pepper to taste. Mix to combine ingredients.
  • Spoon about 1 tablespoon of the reduced cranberry juice in the cavity of each squash half and then spoon in about 1/2 cup of the stuffing. Grill stuffed squash over medium heat until the squash is tender and the stuffing is golden, about 5 - 8 minutes.

BAKED ACORN SQUASH WITH APPLE STUFFING



Baked Acorn Squash with Apple Stuffing image

So, so good with pork.

Provided by Rebecca

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 1h

Yield 2

Number Of Ingredients 9

1 tablespoon olive oil
1 acorn squash, halved and seeded
1 apple, diced
2 tablespoons diced celery
2 tablespoons water
2 teaspoons minced onion
2 teaspoons butter, cubed
1 teaspoon maple syrup
1 pinch ground cinnamon, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
  • Place squash, cut-side down, on baking sheet.
  • Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
  • Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 38.8 g, Cholesterol 10.8 mg, Fat 11.2 g, Fiber 5.8 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 44.1 mg, Sugar 14.9 g

STUFFED ACORN SQUASH



Stuffed Acorn Squash image

Very easy acorn squash with stuffing, that even the kids like, when you want to do something with it besides just butter and brown sugar!

Provided by Weavre

Categories     Acorn Squash Side Dishes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 acorn squash, halved and seeded
4 tablespoons butter, divided
4 tablespoons brown sugar, divided
2 cups dry bread stuffing mix, divided
1 ½ cups chicken broth, divided
salt and pepper to taste
garlic powder to taste
onion powder to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place squash, face up, in a shallow baking dish. In each half place 2 tablespoons butter, 2 tablespoons brown sugar, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half tightly with aluminum foil.
  • Bake in preheated oven for 60 minutes, or until squash is very tender.

Nutrition Facts : Calories 1230 calories, Carbohydrate 216.2 g, Cholesterol 66.8 mg, Fat 30.6 g, Fiber 17.4 g, Protein 25.8 g, SaturatedFat 16.4 g, Sodium 4671.2 mg, Sugar 52.4 g

MUSHROOM, APPLE, AND WALNUT STUFFED ACORN SQUASH



Mushroom, Apple, and Walnut Stuffed Acorn Squash image

These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite.

Provided by Mary Jenny

Categories     Vegetable

Time 55m

Yield 8 , 8 serving(s)

Number Of Ingredients 11

4 small-medium sized acorn squash, seeded, cut in half lengthwise
1 pinch salt and pepper
2 tablespoons olive oil
8 ounces fresh mixed mushrooms, coarsely chopped (portabella, shiitake, oyster)
2 celery ribs, thinly diced
2 ontario apples, peeled and finely diced
3 tablespoons butter
1 tablespoon fresh sage leaf, finely chopped
1 cup vegetable stock
1/2 cup walnuts, roughly chopped
1 loaf sourdough bread, cut into cubes

Steps:

  • Preheat oven to 350°F/175°C.
  • Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
  • Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
  • Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
  • Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
  • Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
  • More recipes featuring fresh local ingredients are available at mushrooms.ca.

Nutrition Facts : Calories 597.2, Fat 15.1, SaturatedFat 4.3, Cholesterol 11.4, Sodium 709.8, Carbohydrate 102.3, Fiber 8.1, Sugar 8.4, Protein 18.1

HAZELNUT & HONEY ROASTED SQUASH



Hazelnut & Honey Roasted Squash image

I enjoy both winter squash and nuts and combined them to make this tasty variation on baked acorn squash. I added apples to give it an extra level of flavor. It will go well with most hearty entrees.-Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 9

1/2 cup hazelnuts, toasted
1/2 cup butter, cubed
2 tablespoons honey
1 tablespoon chopped shallot
2 medium acorn squash, halved and cut into 1-inch slices
1/4 teaspoon salt
1/2 cup finely chopped peeled tart apple
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon

Steps:

  • Place the hazelnuts, butter, honey and shallot in a food processor; cover and pulse until hazelnuts are finely chopped., Place squash in a greased shallow roasting pan; sprinkle with salt. Spread 1/2 cup hazelnut mixture over squash. Bake, uncovered, at 350° for 35 minutes., In a small bowl, combine the apple, lemon juice, cinnamon and remaining hazelnut mixture. Spoon over squash; bake 10-15 minutes longer or until apples and squash are tender.

Nutrition Facts : Calories 240 calories, Fat 18g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

ACORN SQUASH WITH SAUSAGE BREAD STUFFING



Acorn Squash With Sausage Bread Stuffing image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 11

3 large acorn squash, halved crosswise, seeds and fibers scooped out
1 teaspoon unsalted butter
1 medium onion, peeled and chopped
12 ounces breakfast-style pork sausage
2 teaspoons dried thyme
1/2 teaspoon salt
Freshly ground pepper to taste
1/2 cup toasted pecan halves
4 cups of 1/4-inch cubes of lightly toasted sourdough bread
3/4 cup chicken broth, homemade or low-sodium canned
4 teaspoons chopped fresh Italian parsley

Steps:

  • Slice off the bottom of each squash half so that they stand flat, being careful not to cut into the flesh. Place in a large roasting pan and set aside.
  • Melt the butter in a large nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, breaking it up with the back of a spoon, until no traces of pink remain, about 8 minutes. Transfer the mixture to a large bowl and stir in the thyme, salt, pepper, pecans, bread cubes and chicken broth until well mixed.
  • Divide the stuffing mixture among the squash halves. Add enough water to the roasting pan to make a depth of about 1/4 inch. Cover the squash loosely with aluminum foil. Roast until the squash is tender, about 45 minutes. Place 1 squash half on each of 6 plates, garnish with parsley and serve immediately.

Nutrition Facts : @context http, Calories 419, UnsaturatedFat 14 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 807 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Make sure your sourdough bread is stale before using it for stuffing. This will help it absorb the flavors of the other ingredients and prevent it from becoming soggy.
  • Use a variety of vegetables in your stuffing. This will add flavor and texture. Some good options include apples, acorn squash, onions, celery, and carrots.
  • Don't be afraid to add some protein to your stuffing. This could include ground sausage, bacon, or chicken. This will help make the stuffing more filling and satisfying.
  • Use fresh herbs and spices to flavor your stuffing. This will help it taste more complex and delicious. Some good options include sage, thyme, rosemary, and black pepper.
  • Bake your stuffing in a covered dish until it is heated through. This will help it stay moist and prevent it from drying out.

Conclusion:

Sourdough stuffing is a delicious and versatile dish that can be enjoyed with a variety of meals. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a side dish that is both flavorful and satisfying, give sourdough stuffing a try.

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