Almond and currant stuffing
Almond and currant stuffing is a rich, nutty blend featuring toasted almonds and currants, ideal for enhancing holiday meals. This simple recipe combines sautéed onions, prosciutto, and fresh parsley, creating a delightful texture and flavor profile.
Cook time 10 min
Prep time 10 min
Ingredients:
1 tbsp olive oil1 onion
3 slices prosciutto
2 cups bread crumbs
2 garlic cloves
1/2 bunch fresh parsley
1/3 cup almonds
1/2 cup currants
2 tbsp butter
Almond and currant stuffing is a delightful and flavorful dish that combines the rich, nutty taste of almonds with the sweet, juicy burst of currants. This stuffing makes a perfect accompaniment for your holiday meals or any special occasion. Not only is it delicious, but it adds texture and depth to your main dishes. Follow this recipe for a stuffing that will impress your guests and become a new favorite in your culinary repertoire.
Instructions:
- Finely chop the onion.
- Chop the prosciutto into small pieces.
- Mince the garlic cloves.
- Roughly chop the almonds.
- Chop the fresh parsley.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
- Add the chopped prosciutto to the skillet and cook for another 3-4 minutes until it starts to crisp up.
- Reduce the heat to low and add the 2 cups of bread crumbs to the skillet.
- Stir well to combine with the onion and prosciutto mixture.
- Continue to cook, stirring frequently, until the bread crumbs are lightly toasted, about 5 minutes.
- Add the minced garlic to the skillet and cook for about 1 minute until fragrant.
- Stir in the chopped parsley and cook for another 2 minutes until well combined.
- Add the roughly chopped almonds and 1/2 cup of currants to the mixture.
- Stir well to distribute the almonds and currants evenly throughout the stuffing.
- Cut 2 tablespoons of butter into small pieces and add them to the stuffing mixture.
- Stir continuously until the butter has melted and is evenly mixed in.
- Taste the stuffing and adjust seasoning with salt and pepper as needed.
- Transfer the almond and currant stuffing to a serving dish and serve warm.
There you have it, a delectable almond and currant stuffing that will elevate your meal to the next level. With a perfect balance of savory and sweet, this stuffing is sure to be a hit at your table. Enjoy this delightful dish with family and friends, and watch as it becomes a beloved tradition.
Almond and currant stuffing FAQ:
Allow the stuffing to cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days. To reheat, warm in the oven or microwave until heated through.
Yes, you can substitute prosciutto with an equal amount of cooked bacon or diced turkey bacon for a similar flavor. For a vegetarian option, omit the meat entirely and consider adding mushrooms for an umami boost.
If using this stuffing to stuff a turkey, bake the stuffed turkey according to the turkey's weight—typically 13-15 minutes per pound—until the internal temperature reaches 165°F (74°C). Ensure the stuffing itself reaches the same temperature.
If baking the stuffing separately, a 2-quart baking dish is ideal. This allows the stuffing to develop a crispy top while keeping the inside moist.
Yes, you can substitute almonds with walnuts or pecans, and use raisins or dried cranberries instead of currants, depending on your flavor preference.
Tips:
- Ensure to chop the onion and garlic finely for even distribution of flavors.
- Toast the almonds lightly in a dry skillet before adding them to the stuffing to enhance their nutty flavor.
- Use day-old bread for your bread crumbs as it helps in better absorption of flavors.
- If fresh parsley is not available, you can substitute with dried parsley. Use one-third the amount of fresh parsley called for.
- Mix the stuffing ingredients gently to avoid breaking them down too much, which helps in maintaining texture.
Nutrition per serving
6 ServingsCalories 260kcal
Protein 8g
Carbohydrates 36g
Fiber 3.45g
Sugar 12g
Fat 12g
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