Curried Spinach Stuffing With Caramelized Onions Recipes

CARAMELIZED ONION SPINACH DIP

Steps:

• Melt the butter in a large skillet over medium heat and add the oil. Stir in the onions and sprinkle liberally with salt and pepper. Reduce the heat to medium-low and cook the onions, stirring occasionally, until caramelized, 30 minutes. Remove from the heat and cool.
• Combine the mayonnaise, sour cream, cream cheese and cayenne in a mixing bowl and mix vigorously until smooth. Add the onions and thawed and drained spinach and mix well. Taste and adjust the seasoning with salt and pepper as necessary.
• Serve with cut-up vegetables or chips, if using.

CURRIED-SPINACH STUFFING WITH CARAMELIZED ONIONS

Steps:

• Place the yogurt in a paper-towel-lined sieve and let stand until the liquid drips out, several hours or overnight.
• Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Lower the heat, stir in the curry powder and cook, stirring, for 3 minutes more. Add the spinach and saute for 3 to 4 minutes.
• Place the mixture in a blender and add the salt, pepper and yogurt. Blend until smooth. Place in a small saucepan and set aside.
• Heat the remaining oil in a medium-heavy skillet over medium heat. Add the sliced onion and cook, stirring often, until caramelized, about 30 minutes. Warm the spinach mixture. Fill the potatoes with the spinach stuffing and pile the caramelized onions on top. Serve.

SPINACH-MUSHROOM STUFFING RECIPE

Steps:

• Prepare stuffing in large saucepan as directed on package.
• Stir in remaining ingredients.

WILD MUSHROOM AND SPINACH STUFFING

Steps:

• Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
• Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
• Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
• Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
• Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.