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Stir-fry sauce

Explore 5 recipes and more

Wild Rice Dressing

Ingredients
  • 1/2 cup slivered almonds
  • Unsalted butter, for casserole
  • 5 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 4 celery ribs, chopped into 1/2-inch pieces
  • 5 large cloves garlic, finely minced
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh sage
  • Salt and freshly ground pepper
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 8 ounces sweet fennel sausage, casings removed
  • 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
  • 1/2 cup Calvados, or white wine
  • 6 cups cooked wild rice
  • 4 cups cooked white rice
  • 20 dried apricot halves, quartered
  • 12 dried pitted prunes, halved
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Wild Rice, Walnut, and Cranberry Dressing

Time:1 hour 15 mins
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Fennel Sausage Stuffing

Ingredients
  • 12 cups cubed sourdough bread, crusts removed and cut into 1-inch pieces
  • 3 tablespoons plus 1 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup vegetable oil
  • 2 pounds fennel sausage, removed from casing
  • 2 tablespoons minced garlic
  • 1 cup finely chopped carrots
  • 1/2 fennel bulb, finely chopped
  • 1 cup finely chopped leeks
  • 2 cups finely chopped red onion
  • 1 cup dry white wine
  • 1 cup golden raisins
  • Pinch dried red pepper flakes
  • 2 cups chopped walnuts, toasted
  • 2 tablespoons chopped sage
  • 1 tablespoon chopped rosemary
  • 2 tablespoons chopped thyme
  • 3 tablespoons chopped parsley
  • 1 cup chicken stock
  • 2 tablespoons very soft unsalted butter, plus more for pan
  • 4 large eggs
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Sausage and Sage Un-Stuffing

Ingredients
  • 1 cup finely chopped pitted prunes
  • 1 cup brandy
  • 6 tablespoons unsalted butter
  • Turkey giblets from one turkey, minced
  • 2 tablespoons minced garlic
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 1 cup finely chopped peeled chestnuts
  • 1 cup cooked (removed from casing) chopped mild venison, lamb, chicken, or pork sausage
  • 4 large eggs
  • 1 cup heavy cream
  • 1 1/2 pounds sourdough bread, crust removed and cubed
  • 2 tablespoons thinly sliced sage leaves
  • 1/4 cup olive oil
  • All-purpose flour, for dredging
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Apple Stuffing

Time:1 hour 20 mins
Ingredients
  • 8 cups country bread, cubed
  • 4 tablespoons butter, plus more for baking dish
  • Coarse salt and ground pepper
  • 2 leeks (white and pale green parts), thinly sliced into half-moons
  • 4 Macintosh apples, peeled and thinly sliced
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 2 cups reduced-sodium vegetable broth
  • 1 large egg
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