Sun Dried Tomato Stuffing Recipes

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SUN-DRIED TOMATO STUFFING



Sun-Dried Tomato Stuffing image

Provided by Food Network Kitchen

Number Of Ingredients 1

Make Sausage Stuffing with spicy sausage and semolina bread. Toss in 1 cup sliced sun-dried tomatoes with the bread. Sprinkle with 1/4 cup grated parmesan before baking.

Steps:

  • Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

STUFFING WITH SUN-DRIED TOMATOES



Stuffing With Sun-Dried Tomatoes image

I came up with this a couple of years ago when we were going to Cradle Mountain, I wanted to take something a bit different to add to our sandwiches!

Provided by Sara 76

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups seasoned stuffing mix
1 tablespoon butter, melted
1 egg
3/4 cup water
1/4 cup kalamata olive, sliced
1/2 cup sun-dried tomato, chopped
1/4 cup feta cheese, crumbled

Steps:

  • Mix all the ingredients together and press into a loaf tin, or casserole dish.
  • bake at 180C for 25 minutes.

Nutrition Facts : Calories 63.8, Fat 4.8, SaturatedFat 2.5, Cholesterol 45.9, Sodium 238.8, Carbohydrate 3.2, Fiber 0.7, Sugar 2, Protein 2.6

TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES



Turkey and Cornbread Stuffing with Sun-Dried Tomatoes image

Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that's the perfect pair for a moist roasted turkey.

Yield Serves 12

Number Of Ingredients 10

1/4 cup butter
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 teaspoon poultry seasoning
1/2 cup chopped sun-dried tomatoes
1/2 cup toasted slivered almonds (optional)
5 cups Pepperidge Farm® Cornbread Stuffing
1 turkey (12 to 14 pounds)
Vegetable oil

Steps:

  • Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
  • Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
  • Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
  • Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
  • • Helper: Bake any remaining stuffing in a covered casserole with the turkey for the last 30 minutes of the roasting time or until the stuffing mixture is hot. Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165°F.
  • With Swanson Chicken Broth:
  • Serving size 1 serving;
  • Calories 584;
  • Total Fat 26g;
  • Saturated Fat 9g;
  • Cholesterol 186mg;
  • Sodium 617mg;
  • Total Carbohydrate 21g;
  • Dietary Fiber 2g;
  • Protein 63g

SUN-DRIED TOMATO AND MUSHROOM STUFFING



Sun-Dried Tomato and Mushroom Stuffing image

Give thanks for this delicious Signature Sausage and Apple Stuffing. Chopped sage, celery and onions give this sausage and apple stuffing tons of flavor.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/4 cup butter
6 oz. cremini mushrooms, sliced
1/2 cup chopped celery
1/2 cup chopped onions
1-3/4 cups chicken broth
1 pkg. (12 oz.) STOVE TOP Signature Herb Seasoned Stuffing Mix
1/4 cup oil-packed sun-dried tomatoes, drained, chopped
1 Tbsp. chopped fresh thyme

Steps:

  • Heat oven to 350°F.
  • Melt butter in medium saucepan on medium heat. Add mushrooms, celery and onions; cook and stir 3 to 5 min. or until crisp-tender.
  • Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
  • Spoon into greased 8-inch square baking dish; cover.
  • Bake 30 min., uncovering for the last 15 min.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 5 g, Protein 5 g

STEAK PINWHEELS W/ SUN-DRIED TOMATO STUFFING



Steak Pinwheels W/ Sun-Dried Tomato Stuffing image

Original recipe from Food Network but tweaked. This is a good recipe for company as it looks as if it is a lot of work but isn't and is delicious. The stuffing was actually enough for two top round steaks so was able to freeze one for another day as there were only 3 or us for dinner tonight. Time does not include marinade time.

Provided by Thellie

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can beef broth or 1 (14 ounce) can chicken broth
3/4-1 cup sun-dried tomato (not packed in oil)
1/4 cup butter
1 (6 1/2 ounce) package seasoned stuffing mix
1 (1 1/4 lb) top round beef or 1 (1 1/4 lb) skirt steaks
1/2 cup steak marinade (Dale's sauce if available)
salt and pepper, if necessary

Steps:

  • Marinade steak in Dale's sauce for approximately 30 minutes. (This is a salty sauce so isn't necessary to salt and pepper steak.).
  • Put broth, sun-dried tomatoes and butter into sauce pan and bring to a boil over medium-high heat. (let tomatoes plump if necessary for 15 minutes or so, til tender). Bring back to boil and stir in stuffing (I use Pepperidge Farms Corn Bread stuffing). Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing w/fork. Let stuffing cool completely.
  • Heat oven to 425 degrees F.
  • Lay steak flat. Cover evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclose stuffing completely. Skewer seam w/toothpicks. Place steak roll seam side down, on foil covered cookie sheet. Sprinkle w/salt and pepper if necessary (Marinade may be salty and spicy enough) Roast until steak is golden brown and cooked through, about 40 minutes.

Nutrition Facts : Calories 504.3, Fat 19.4, SaturatedFat 9.8, Cholesterol 108.9, Sodium 1417.4, Carbohydrate 40.9, Fiber 2.7, Sugar 7.6, Protein 40.2

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

DRIED TOMATO AND FENNEL STUFFING



Dried Tomato and Fennel Stuffing image

Categories     Herb     Tomato     Vegetable     Side     Bake     Thanksgiving     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12 cups stuffing; enough for a 12- to 14-pound turkey with about 7 cups left over or for two 5- to 7-pound chickens with about 6 cups left over

Number Of Ingredients 8

10 cups 1/4-inch dice crusty country-style bread (about 1 pound)
1 1/2 pounds fennel bulbs (sometimes called anise; about 4 medium)
1 stick (1/2 cup) unsalted butter
1/2 cup drained oil-packed dried tomatoes (about 4 ounces)
3 cups chicken broth
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano

Steps:

  • Preheat oven to 325° F.
  • In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Trim fennel stalks flush with bulbs, reserving fronds, and discard stalks. Cut bulbs into 1/4-inch dice and chop reserved fronds. In a large skillet cook fennel bulb and fronds in butter over moderate heat, stirring occasionally, until bulb is tender, 15 to 20 minutes.
  • While fennel is cooking, cut tomatoes into 1/4-inch dice and in a small saucepan simmer in broth 10 minutes. In a large bowl toss together bread, fennel, tomato mixture, vinegar, herbs, and salt and pepper to taste and cool completely. (Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.)
  • For cooking stuffing inside poultry:
  • Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  • For cooking all or part of stuffing outside poultry:
  • In a shallow baking dish bake stuffing in preheated 325° F oven 40 minutes (for moist stuffing, bake it covered entire time; for less moist stuffing that has a slightly crisp top, uncover it after 10 minutes).

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