ONION MUSHROOM STUFFING
This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly.
Provided by Bergy
Categories Chicken
Time 40m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away!
- This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
- If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).
Nutrition Facts : Calories 245.1, Fat 11.9, SaturatedFat 6.6, Cholesterol 61.6, Sodium 515.6, Carbohydrate 29.2, Fiber 2.8, Sugar 4.7, Protein 6.2
PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED ONION AND APPLES
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples.
- Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
- In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
- Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
- Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
- Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
TINA'S MUSHROOM AND WATER CHESTNUT STUFFING
I managed to wrangle this recipe from my mother. It's simple enough, but after you have this stuffing on Thanksgiving, nothing else will do. I've included slow cooker instructions in the notes.
Provided by peloquinswife
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add mushrooms, onion, and celery. Cook until onion is soft and translucent, about 5 minutes.
- Transfer cooked vegetables to a baking dish and add chicken stock, turkey stuffing mix, eggs, water chestnuts, and Worcestershire sauce. Cover baking dish.
- Bake in the preheated oven for 45 minutes. Uncover and bake until top is browned, about 15 minutes more.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 48.2 g, Cholesterol 103.5 mg, Fat 19.3 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 10.8 g, Sodium 1223 mg, Sugar 6.8 g
MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
CARAMELIZED ONION AND MUSHROOM STUFFING
A moist and savory stuffing full of caramelized onions and mushrooms. The only stuffing my family will eat!
Provided by SuzieQue
Categories Thanksgiving
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spread bread cubes in single layer on a large baking sheet.
- Bake, stirring occasionally about 10 minutes or until golden brown.
- Transfer to a large bowl.
- In a large, heavy frying pan, melt the butter over medium high heat.
- When hot, add onions and cook, stirring occasionally until golden brown.
- About 20 minute.
- Reduce heat to medium and add the mushrooms and celery.
- Cook and stir until tender, about 8 minutes.
- Add this mixture to the bread cubes along with the parsley and tarragon.
- Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
- Add hot stock to the bread mixture and season to taste with salt and pepper.
- Mix in the eggs.
- Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
- Cover with foil and bake at 325 degrees for 30 minutes.
- Uncover and bake until top is golden brown, about 30 minutes longer.
- I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!
VEGETARIAN MUSHROOM STUFFING
This is a great vegetarian mushroom stuffing--but meat lovers in my family love it too! I have made this earlier in the day and refrigerated it until I'm ready to cook in the oven before dinner--which can save some time. You can also used packaged bread cubes for stuffing as a time saver.
Provided by Cathleen
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
- Pour mixture into a 9x13x2-inch baking pan.
- Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 29.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 519.9 mg, Sugar 2.7 g
MUSHROOM STUFFING
I first tried this stuffing a few years ago, and it fast became our family's favorite. Just flavor a hearty corn bread mix with mushrooms and bacon and taste the spectacular results. -Kathy Traetow, Waverly, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 13 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. , Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture., Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 764mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
MUSHROOM STUFFING
Fresh mushrooms add rich flavor to savory seasoned stuffing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion and mushrooms in butter about 3 minutes, stirring occasionally, until tender.
- Stir in half of the croutons. Cook, stirring frequently, until evenly mixed and croutons are softened. Stir in remaining croutons and ingredients. Stuff turkey just before roasting. Or spoon stuffing into greased 3-quart casserole or 13x9-inch glass baking dish; cover and bake at 325°F for 30 minutes, then uncover and bake 15 minutes longer.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 1/2 g
RUSTIC PORCINI ONION STUFFING
Categories Mushroom Onion Side Bake Christmas Thanksgiving Vegetarian Stuffing/Dressing Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
- While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
- Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
- Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.
More about "onion mushroom stuffing recipes"
MUSHROOM, ONION, AND SAGE STUFFING | UMAMI
From umami.site
Estimated Reading Time 9 mins
MUSHROOM & HERB BREAD STUFFING RECIPE - THE …
From thedeliciousspoon.com
4.8/5 (8)Total Time 1 hrCategory DinnerCalories 173 per serving
- Melt butter in a large saucepan over medium heat. Add mushrooms, onions, garlic and celery and cook until tender.
- Pour in chicken stock. Add parsley, sage, rosemary, poultry seasoning, salt and pepper. Let simmer for 1 minute.
- Add dried bread cubes to a large bowl. Pour mushroom and herb mixture over the bread crumbs and mix to moisten the bread crumbs. They should be moist but not overly mushy. Add 1/2 - 1 cup of warm water if additional moisture is needed and mix.
ONION AND CHEESE-STUFFED MUSHROOMS - SPOON UNIVERSITY
From spoonuniversity.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GREEN ONION AND MUSHROOM STUFFING - BIGOVEN
From bigoven.com
BEST PORK TENDERLOIN WITH MUSHROOM STUFFING AND PAN-SEARED …
From foodnetwork.ca
FARRO, CARAMELIZED ONION, & WILD MUSHROOM STUFFING RECIPE
From myrecipes.com
MUSHROOM STUFFING - BETTER HOMES & GARDENS
From bhg.com
FRENCH ONION MUSHROOM STUFFING | KITCHEN BASICS
From kitchenbasics.com
MUSHROOM STUFFING RECIPE | LIFE'S AMBROSIA
From lifesambrosia.com
MUSHROOM STUFFING RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #stuffings-dressings #side-dishes #poultry #canadian #easy #dinner-party #heirloom-historical #holiday-event #easter #chicken #dietary #christmas #new-years #thanksgiving #meat #number-of-servings #3-steps-or-less
You'll also love