SWEET AND SAVORY ROOT VEGETABLE STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
- In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
- Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
- In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.
EASY VEGETARIAN STUFFING
Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!
Provided by MOMFISH
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine boiling water and bouillon cube; stir until dissolved.
- Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
- Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g
SWEET AND SAVORY ROOT VEGETABLE STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
- In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the vegetables start to soften, about 15 minutes.
- Add the remaining tablespoon olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
- In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down.
- Bake the stuffing for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
DAD'S ROOT VEGETABLE STUFFING
Make and share this Dad's Root Vegetable Stuffing recipe from Food.com.
Provided by FarahC
Categories Onions
Time 1h15m
Yield 10-15 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, add oil and butter. Melt together.Once melted add all your vegetables, mushrooms, garlic, and spices and saute until tender.
- Turn off heat, get out a large mixing bowl, and add in your bread cubes.
- Mix in your vegetables with butter remnants.
- Add in your chicken broth and beaten eggs.
- Mix everything well, if you need to, add water to desired consistency.
- Stuff in your turkey, or bake at 350°F in a greased 9x13 pan covered in foil tightly for 35-40 minutes.
Nutrition Facts : Calories 303.1, Fat 22.1, SaturatedFat 12.5, Cholesterol 86.7, Sodium 238.9, Carbohydrate 22.1, Fiber 2.9, Sugar 5.1, Protein 5.3
More about "dads root vegetable stuffing recipes"
VEGETARIAN STUFFING RECIPE - BUDGET BYTES
From budgetbytes.com
4.9/5 (13)Total Time 1 hr 25 minsCategory Dinner, Side Dish, ThanksgivingCalories 316 per serving
- Begin by preparing the vegetables. Wash and slice the mushrooms, wash and dice the celery, peel and shred the carrots (use a large-holed cheese grater), dice the onion, mince the garlic, and chop the parsley.
- Add 3 Tbsp of the butter to a large pot along with the sliced mushrooms. Sauté the mushrooms over medium heat until they have released all of their moisture and have begun to caramelize and brown on the edges (about 5-7 minutes).
- Add the garlic, onion, sage, thyme, some freshly cracked pepper, and 1/4 tsp salt to the pot. Continue to sauté the onions are soft and transparent (about 3-5 minutes), add the celery and continue to sauté for a few minutes more. Finally, add the shredded carrots and continue to sauté for a couple more minutes, or just until the carrots begin to soften.
- While sautéing the vegetables, add the chopped walnuts to a dry skillet. Cook and stir the walnut pieces over medium heat for 2-3 minutes, or just until they begin to give off a nutty aroma. Remove them from the heat immediately.
ROASTED ROOT VEGETABLE STUFFING - FRESH FIT KITCHEN
From freshfitkitchen.com
Reviews 4Category Side DishCuisine AmericanTotal Time 1 hr 15 mins
ROASTED AUTUMN VEGETABLE STUFFING | THE RECIPE CRITIC
From therecipecritic.com
VEGGIE-LOADED VEGETARIAN STUFFING - THE NATURAL …
From thenaturalnurturer.com
VEGETABLE STUFFING — SALT & BAKER
From saltandbaker.com
ROOT VEGETABLE GLUTEN FREE STUFFING • DISHING DELISH
From dishingdelish.com
GIADA'S ROOT VEGETABLE STUFFING – GIADZY
From giadzy.com
Servings 8Category Side DishAuthor Giada De LaurentiisTotal Time 2 hrs 10 mins
ROOT VEGETABLE AND SAUSAGE SKILLET RECIPE | RECIPES.NET
From recipes.net
ROASTED ROOT VEGETABLE STUFFED TENDERLOIN - GOOD FOOD AND …
From goodfoodandtreasuredmemories.com
ROOT VEGETABLE AND SAGE STUFFING RECIPE RECIPE | RECIPES.NET
From recipes.net
ROOT-VEGETABLE-STUFFED RACK OF LAMB WITH OLIVE-PARMESAN …
From metro.ca
SWEET AND SAVORY ROOT VEGETABLE STUFFING - COOKING …
From cookingchanneltv.com
ROASTED APPLE AND ROOT VEGETABLE VEGAN STUFFING
From rabbitandwolves.com
ROASTED VEGETABLE AND CHESTNUT STUFFING RECIPE | BON APPéTIT
From bonappetit.com
SWEET AND SAVORY ROOT VEGETABLE STUFFING RECIPE | GIADA DE …
From foodnetwork.cel29.sni.foodnetwork.com
ADD GOAT CHEESE, SAUSAGE & ROASTED ROOT VEGETABLES TO YOUR …
From thekitchn.com
22 OF DAD'S BEST RECIPES - TASTE OF HOME
From tasteofhome.com
DAD’S STUFFING RECIPE - LIFE AS LEELS
From lifeasleels.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love