Best 8 Wholesome Apple Hazelnut Stuffing Recipes

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Are you in search of a delectable stuffing recipe that combines the sweet and nutty flavors of apples and hazelnuts to create a wholesome and satisfying holiday dish? Look no further! In this guide, we'll take you on a culinary journey to discover the secrets of crafting the perfect apple hazelnut stuffing. With a few simple steps and carefully selected ingredients, you'll be able to create a flavorful and memorable stuffing that will delight your taste buds and impress your guests. So gather your ingredients, preheat your oven, and let's embark on this delightful culinary adventure!

Here are our top 8 tried and tested recipes!

WHOLESOME APPLE-HAZELNUT STUFFING



Wholesome Apple-Hazelnut Stuffing image

"Try this whole grain, fruit and nut stuffing for a delicious new slant on holiday stuffing. Herbs balance the sweetness of the apples and give this dish a wonderful flavor. -Donna Noel of Gray, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 cups.

Number Of Ingredients 14

2 celery ribs, chopped
1 large onion, chopped
1 tablespoon olive oil
1 small carrot, shredded
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
4 cups cubed day-old whole wheat bread
1-1/2 cups shredded peeled tart apples (about 2 medium)
1/2 cup chopped hazelnuts, toasted
1 egg, lightly beaten
3/4 cup apple cider or unsweetened apple juice
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steps:

  • In a large nonstick skillet, saute celery and onion in oil for 4 minutes. Add the carrot, parsley and rosemary; saute 2-4 minutes longer or until vegetables are tender. Add garlic; cook 1 minute longer., In a large bowl, combine the vegetable mixture, bread cubes, apples and hazelnuts. In a small bowl, combine the egg, cider, pepper and salt. Add to stuffing mixture and mix well., Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 165°.

Nutrition Facts : Calories 159 calories, Fat 8g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 195mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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.

APPLE WALNUT STUFFING



Apple Walnut Stuffing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h25m

Yield 12 to 14 servings

Number Of Ingredients 23

3 tablespoons unsalted butter, plus more for the bundt pan
1 1/2 cups walnuts
4 ounces sweet Italian sausage, casings removed
4 ounces hot Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
1 Granny Smith apple, diced
Kosher salt and freshly ground black pepper
One 14-ounce package cubed stuffing mix
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1 1/2 cups turkey or chicken stock
1/2 cup apple butter, store-bought or homemade, recipe follows
1 large egg, lightly beaten
3 1/2 pounds mixed apples, peeled, cored and cut into 3/4-inch pieces
2 cups apple cider, preferably unfiltered
3/4 cup sugar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Lightly butter a bundt pan.
  • In a dry saute pan set over medium heat, toast the walnuts until light golden brown, about 5 minutes; cool and chop.
  • Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium, add the celery, onion, apple and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes; remove from the heat.
  • In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock, apple butter and egg in a separate bowl, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
  • Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30 to 40 minutes. If the top starts to get too brown, cover with foil. Let rest for 10 minutes in the bundt pan, then unmold onto a serving platter.
  • Combine the apples, apple cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes.
  • Meanwhile, preheat the oven to 300 degrees F.
  • Puree the apple mixture using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
  • Transfer the Dutch oven to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Let cool completely.

APRICOT & HAZELNUT STUFFING



Apricot & hazelnut stuffing image

Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey

Provided by Good Food team

Categories     Dinner, Side dish

Time 45m

Yield Makes about 16 balls

Number Of Ingredients 9

2 large onions, chopped
50g butter
50g hazelnut, roughly chopped
140g ready-to-eat dried apricots, chopped
175g fresh white breadcrumbs
20g pack parsley, chopped
finely grated zest of 1 lemon
1 egg, beaten
olive oil, for drizzling

Steps:

  • Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
  • Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium

ROASTED APPLES WITH FIG & HAZELNUT STUFFING



Roasted Apples With Fig & Hazelnut Stuffing image

An interesting variation on baked or roasted apples. I have not made this yet but I am posting it for safekeeping, and to make when the weather is cooler. I found this in a July 2002 issue of the Australian 'Family Circle'. The cooking time below does not include the 10 minutes standing time recommended in step 6.

Provided by bluemoon downunder

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

60 g dessert dried figs, finely chopped
1 tablespoon hazelnuts, chopped
1 teaspoon orange zest
1/4 teaspoon allspice
4 granny smith apples
1/3 cup brown sugar
20 g butter, melted
2 tablespoons fresh orange juice

Steps:

  • Preheat the oven to 180°C.
  • Combine the chopped figs, hazelnuts, orange zest and allspice.
  • Using an apple corer, remove the apple cores.
  • Place the apples in a baking dish and loosely press the fig mixture into the centre of the apples.
  • Combine the sugar, butter and orange juice and drizzle it over the apples.
  • Bake the apples for 25 minutes or until tender, then set aside for 10 minutes for the sauce to thicken slightly.
  • Serve with the sauce spooned over the apples with cream or icecream.

Nutrition Facts : Calories 221.6, Fat 5.7, SaturatedFat 2.7, Cholesterol 10.7, Sodium 38.5, Carbohydrate 45.4, Fiber 4.7, Sugar 38.1, Protein 1.1

APPLE & HAZELNUT CRUMBLE



Apple & Hazelnut Crumble image

I tweaked the Magnolia Bakery's recipe for Apple Tart with Hazelnut Brown Sugar topping, to come up with this simple and quick crumble. It is absolutely delicious. I received so many complements that I'm thinking of making it my signature dessert! =) Notes: I use either a 9 or 10 inch round pie dish for this recipe, but you can also use individual ramekins - just remember to shorten the baking time as ramekins are smaller and won't take as long to cook in the oven. Also note that measuring cups are required for this recipe!

Provided by Sweet surrender

Categories     Dessert

Time 1h5m

Yield 1 nine or ten inch round crumble, 6 serving(s)

Number Of Ingredients 8

5 -6 small tart green apples, cored, peeled & thinly sliced (ie. equals approx 4 cups of thinly sliced apples)
1/3 cup caster sugar
1 tablespoon plain white flour
1 teaspoon vanilla extract
3/4 cup plain white flour
1/2 cup firmly packed brown sugar (I prefer dark brown sugar but light is fine too)
6 tablespoons unsalted butter, softened and cut into small pieces
1/2 cup coarsely chopped hazelnuts (I put them in a freezer bag and smash them with a rolling pin)

Steps:

  • Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
  • First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
  • Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
  • Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
  • Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
  • Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.

Nutrition Facts : Calories 394.1, Fat 18.7, SaturatedFat 7.8, Cholesterol 30.5, Sodium 10, Carbohydrate 56, Fiber 3.7, Sugar 38.5, Protein 3.8

APPLE-HAZELNUT BREAD



Apple-Hazelnut Bread image

Provided by Maura Egan

Categories     appetizer, dessert

Time 1h30m

Yield Serves 12

Number Of Ingredients 9

13 ounces apple (2 to 3 medium), peeled, cored and chopped into sticks 1/4 by 1/4 by 1 1/2 inch
1/2 cup dark brown sugar
Cooking-oil spray
1 cup whole hazelnuts
1/2 teaspoon ground clove
1/2 teaspoon cocoa powder
1 1/2 teaspoons dark rum
2 cups spelt flour
1 tablespoon baking powder

Steps:

  • In a large bowl, mix the apples and sugar. Cover and refrigerate overnight. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
  • Preheat the oven to 360 degrees. Grease a 7-inch round springform pan or an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Stir the nuts, clove, cocoa and rum into the apple mixture. In a separate bowl, whisk together the flour and baking powder. Add the flour to the apple mixture and stir until combined. Transfer the dough to the pan, pat down and bake for 70 minutes. Cool in the pan. If you like, serve with butter and fleur de sel.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 95 milligrams, Sugar 12 grams, TransFat 0 grams

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.

Tips

  • Use a variety of apples for a more complex flavor. Some good options include Granny Smith, Honeycrisp, and Pink Lady.
  • Toast the hazelnuts before using them to bring out their flavor.
  • If you don't have any fresh herbs, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs as you would fresh herbs.
  • Don't overstuff the turkey. This will prevent the stuffing from cooking evenly.
  • If you're making the stuffing ahead of time, store it in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
  • When you're ready to cook the stuffing, bring it to room temperature for about 30 minutes before baking.

Conclusion

Apple hazelnut stuffing is a delicious and easy-to-make side dish that is perfect for Thanksgiving or Christmas dinner. With its sweet and savory flavor, it is sure to be a hit with everyone at the table. So next time you're looking for a stuffing recipe, give this one a try.

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