CLASSIC STUFFING
For the occasions when you need just enough stuffing for the immediate family, this easy recipe is for you. Photo credit: Nicole Shoemaker from Cooking for Keeps.
Provided by McCormick
Categories Side Dishes,
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in stuffing mix. Add chicken broth and poultry seasoning; toss gently. Spoon into lightly greased 2-quart baking dish.
- Spoon into lightly greased 2-quart baking dish.
- Bake 30 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 221 Calories
THANKSGIVING STUFFING SALAD
Everyone has a favorite Thanksgiving side, but is it really the holiday without stuffing? All the best elements get mixed together in this fresh, crunchy salad: gently toasted baguette cubes, thinly sliced celery, leeks, carrots, plus plenty of herbs and pickled red onions. The best part is the dressing, an easy vinaigrette spiked with vegetable bouillon for all the comforting flavor you crave. It's a perfect excuse to lighten the load this holiday or drag every foodie's favorite day into any season!
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
- For the salad: Toss the baguette cubes with the oil on the prepared baking sheet and bake until nicely toasted and golden brown in spots,10 to 15 minutes. Set aside to cool slightly, about 10 minutes.
- Meanwhile, whisk together the vinegar and sugar in a small bowl to combine. Add the onion and toss until well coated. Set aside to pickle, tossing occasionally, about 20 minutes.
- Toss the arugula, celery, carrot, leek, sage and thyme in a large bowl. Drain the onions, reserving 1/4 cup of the pickling liquid. Add the onions to the bowl, along with the croutons.
- For the dressing: Combine the olive oil, lemon juice, garlic, reserved 1/4 cup pickling liquid, 2 teaspoons of the bouillon concentrate, 1 teaspoon black pepper and a good pinch of salt in a medium bowl. Whisk well. Taste for seasoning, adding up to 1 teaspoon more bouillon as needed. Pour the dressing over the salad and toss until everything is well coated. Sprinkle with Parmesan before serving.
STUFFING SALAD
Make and share this Stuffing Salad recipe from Food.com.
Provided by Food.com
Categories Thanksgiving
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine bread, celery and herbs in a large bowl.
- In a food processor, fitted with the metal blade, chop garlic and salt. Add hot pepper flakes and vinegar.
- Add olive oil and butter in a stream to emulsify.
- Toss bread mixture in dressing.
- Allow to stand for 20 minutes for bread to absorb the dressing.
- Toss with micro greens and serve.
Nutrition Facts : Calories 1051.5, Fat 37.8, SaturatedFat 8.8, Cholesterol 15.3, Sodium 1433.2, Carbohydrate 148.7, Fiber 8.2, Sugar 8.1, Protein 31.2
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