Bread Stuffing With Mushrooms Recipes

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MUSHROOM STUFFING



Mushroom Stuffing image

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

4 bacon strips, diced
4 celery ribs, chopped
1 medium onion, chopped
1 pound fresh mushrooms, chopped
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) corn bread stuffing
1/2 cup chopped celery leaves
2 tablespoons minced fresh parsley
4 large eggs, lightly beaten
2-1/2 cups chicken broth
1 tablespoon butter

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



Mushroom Stuffing image

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

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
12 cups dried bread crumbs
1 ½ cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
¼ cup chopped parsley

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

BREAD STUFFING WITH MUSHROOMS AND BACON



Bread Stuffing With Mushrooms and Bacon image

I first made this dressing a few years ago for Thanksgiving, and it is now our traditional dressing.

Provided by lazyme

Categories     < 4 Hours

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 lbs sourdough bread, 1/2-inch cubes
12 slices bacon, 1/2-inch pieces
2 medium leeks, chopped
3 cups celery, chopped
8 ounces mushrooms, sliced
1 1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups chicken broth
2 large eggs
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 325ºF. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
  • Saute bacon in heavy skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain.
  • Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes.
  • Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.
  • Preheat oven to 350ºF. Butter 13x9x2" glass baking dish.
  • Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
  • Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

Nutrition Facts : Calories 272.3, Fat 12.9, SaturatedFat 4.1, Cholesterol 50.7, Sodium 910.7, Carbohydrate 28.9, Fiber 2.5, Sugar 1.7, Protein 9.9

MUSHROOM BRIOCHE STUFFING



Mushroom Brioche Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

10 tablespoons unsalted butter, plus more for the baking dish
1 1/2 pounds assorted mushrooms (such as oyster, shiitake and/or cremini), trimmed and sliced
Kosher salt
3 leeks (white and light green parts), halved lengthwise, thinly sliced and rinsed
1 tablespoon fresh thyme
1 tablespoon finely chopped fresh rosemary
2 cups low-sodium chicken or vegetable broth
Freshly ground pepper
2 large eggs
1 cup heavy cream
1/2 cup chopped mixed fresh herbs (such as parsley, tarragon and chives)
16 cups 1/2-inch stale brioche cubes (1 1/2 pounds)

Steps:

  • Preheat the oven to 375 degrees F; butter a shallow 3-quart baking dish. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Transfer the mushrooms to a plate and wipe out the skillet.
  • Melt 6 tablespoons butter in the same skillet over medium heat. Add the leeks; cook, stirring occasionally, until tender, about 6 minutes. Add the mushrooms, thyme, rosemary, broth, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
  • Whisk the eggs and heavy cream in a large bowl. Add the herbs, bread cubes and mushroom-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

CHALLAH BREAD- MUSHROOM STUFFING WITH WILD RICE AND RAISINS



Challah Bread- Mushroom Stuffing With Wild Rice and Raisins image

Provided by Food Network Kitchen

Time 1h30m

Number Of Ingredients 13

Challah bread
1 stick plus 2 tablespoons unsalted butter
2 cups chopped onions, leeks or scallions
2 cups diced celery
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
1/2 cup wild rice
2 large eggs
1/4 cup chopped parsley
1 1/4 pounds mushrooms, sliced and sauteed in butter
1 cup raisins

Steps:

  • Chop the challah bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
  • Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
  • Meanwhile, cook the wild rice as the label directs. Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared rice and the mushrooms. Stir in the raisins.
  • Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.

STUFFING-STUFFED MUSHROOMS



Stuffing-Stuffed Mushrooms image

In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you're lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you'll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.

Provided by Alexa Weibel

Categories     dinner, lunch, finger foods, vegetables, appetizer, side dish

Time 1h

Yield 24 mushrooms (6 to 8 servings)

Number Of Ingredients 16

3 tablespoons olive oil, plus more for greasing pan
24 large cremini mushrooms (about 1 1/4 pounds), each about 2 inches wide
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and black pepper
3 tablespoons unsalted butter
2 small stalks celery, finely chopped (about 2/3 cup), plus 1 tablespoon minced celery leaves
2 large shallots, minced
3 garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon poultry seasoning
1 teaspoon celery seeds
6 ounces cornbread, crumbled into small pieces (about 2 loose cups)
1 to 1 1/2 cups grated Gruyère or Emmental cheese
4 tablespoons minced fresh parsley
2 large eggs

Steps:

  • Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
  • Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
  • Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
  • While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
  • In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
  • Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
  • Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.

MUSHROOM STUFFING



Mushroom Stuffing image

This traditional bread stuffing features assorted mushrooms -- choose any variety you like.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h15m

Number Of Ingredients 9

4 tablespoons butter, plus more for baking dish
2 large onions, cut into 3/4-inch dice
6 stalks celery, sliced crosswise 1/4 inch thick
Coarse salt and ground pepper
1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
2 loaves Italian bread (1 pound total), cut into 1-inch cubes (about 16 cups) and dried
1 can (14.5 ounces) reduced-sodium chicken or vegetable broth
1 cup coarsely chopped fresh parsley
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
  • Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
  • Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
  • Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
  • Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish, and cover with buttered foil. Refrigerate until ready to cook.
  • During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

BREAD STUFFING WITH MUSHROOMS AND BACON



Bread Stuffing with Mushrooms and Bacon image

Categories     Mushroom     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Bacon     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 12

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
  • Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

ONION MUSHROOM STUFFING



Onion Mushroom Stuffing image

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

3 cups chopped onions
3 cups sliced mushrooms
1/2 cup butter
1 1/2 cups chopped celery
10 cups stale crumbled bread
1/4 cup fresh sage, chopped
1/4 cup fresh parsley, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
2 eggs, beaten

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

RICH MUSHROOM STUFFING



Rich Mushroom Stuffing image

Someone passed me this recipe years ago, but I've just started to use it. It's a vegetarian alternative to a meat-based stuffing. Rich and light.

Provided by George Santamouris

Categories     Rice Stuffing and Dressing

Time P1DT1h15m

Yield 12

Number Of Ingredients 11

1 (1 pound) loaf egg bread
10 sprigs fresh thyme, stemmed
3 sprigs fresh rosemary, stemmed
6 tablespoons unsalted butter
2 cups diced onion
2 cups celery, diced
2 cups finely chopped portobello mushrooms
3 cups vegetable broth
¼ cup unsalted butter, melted
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Steps:

  • Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Chop thyme and rosemary leaves; set aside.
  • Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.
  • Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
  • Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 29 g, Cholesterol 44.7 mg, Fat 12.5 g, Fiber 5.4 g, Protein 6 g, SaturatedFat 6.8 g, Sodium 516.9 mg, Sugar 3.1 g

SAUSAGE AND MUSHROOM CORNBREAD DRESSING



Sausage and Mushroom Cornbread Dressing image

I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. -James Schend, Food Editor, Taste of Home

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 9 cups.

Number Of Ingredients 20

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups 2% milk
2 large eggs
1/4 cup plus 1 tablespoon olive oil, divided
1 tablespoon honey
1 tablespoon cider vinegar
CORN BREAD DRESSING:
1/2 pound bulk pork sausage
8 ounces sliced fresh mushrooms
3 celery ribs, chopped
1 large onion, chopped
1-1/2 cups soft whole wheat bread crumbs (3-4 slices)
3 large eggs, beaten
1 carton (32 ounces) reduced-sodium chicken broth
1 tablespoon minced fresh rosemary
1 teaspoon pepper

Steps:

  • Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.

Nutrition Facts : Calories 276 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 592mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

STUFFED MUSHROOMS



Stuffed Mushrooms image

Yield Makes 20 hors d'oeuvres

Number Of Ingredients 12

3 slices firm white sandwich bread
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
20 large (2 to 2 1/2 inches in diameter) white mushrooms (1 lb)
2 tablespoons unsalted butter
1 medium onion, finely chopped (1 cup)
1/4 cup finely chopped celery
2 garlic cloves, finely chopped
1/2 teaspoon dried oregano, crumbled
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 400°F.
  • Tear bread into pieces and pulse to coarse crumbs in a food processor. Transfer to a bowl and toss with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a shallow baking pan and bake in middle of oven until golden, 6 to 8 minutes, then transfer to a bowl.
  • Pull stems from mushroom caps (to create space for stuffing) and finely chop stems. Put mushroom caps, stemmed sides down, in a lightly oiled large shallow baking pan and bake in middle of oven until mushrooms exude liquid, about 10 minutes, then remove from oven.
  • While mushroom caps are baking, melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chopped stems, stirring, until golden, about 5 minutes. Add onion, celery, garlic, oregano, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and sauté, stirring occasionally, until onion is golden, about 5 minutes. Cool vegetables slightly, then add to bread crumbs along with cheese and parsley and toss well.
  • Turn mushroom caps over, then mound mushroom filling in mushroom caps, pressing gently (there will be some filling left over). Bake in middle of oven until mushrooms are tender and stuffing is golden brown, about 20 minutes.

MOM'S BREAD STUFFING WITH MUSHROOMS AND BACON RECIPE - (4.5/5)



Mom's Bread Stuffing with Mushrooms and Bacon Recipe - (4.5/5) image

Provided by á-1554

Number Of Ingredients 12

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups) (can substitute with 12 slices of Italian bread)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
1 large onion
3 cups chopped celery
1 pound mushrooms, sliced (used 2 cans of sliced)
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth (also can use stock)
2 large eggs
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl. Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped onion and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

MUSHROOM AND WALNUT STUFFING



Mushroom and Walnut Stuffing image

Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for baking dish
2 large yellow onions, diced small
3 celery stalks, diced medium (about 2 cups)
Coarse salt and ground pepper
10 ounces cremini or button mushrooms, diced small
2 tablespoons fresh sage leaves, finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup toasted walnuts, roughly chopped
1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
2 large eggs, lightly beaten

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
  • Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g

STUFFING WITH MUSHROOMS, LEEKS AND BACON



Stuffing With Mushrooms, Leeks and Bacon image

Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.

Provided by Melissa Clark

Categories     dinner, stuffing and dressing, side dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 12

3 tablespoons melted butter, more as needed for greasing pan
1 1/2 pounds sliced white bread or corn bread
1/2 pound thick-cut bacon
2 large leeks, trimmed and sliced (3 cups)
1 1/2 pounds mixed mushrooms, cut into bite-size pieces
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 tablespoons chopped sage
1/2 cup dry white wine
1 1/4 cups chicken stock, more as needed
1/4 cup apple cider, if using white bread
3 tablespoons chopped parsley

Steps:

  • Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
  • In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
  • Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
  • Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams

MUSHROOM STUFFING



Mushroom Stuffing image

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

2/3 cup butter or margarine
2 medium stalks celery, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 lb fresh mushrooms, sliced (6 cups)
8 cups unseasoned croutons
1 tablespoon chopped fresh or 1 teaspoon dried sage, thyme or marjoram leaves
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

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

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SAUSAGE MUSHROOM THANKSGIVING STUFFING - A SPICY PERSPECTIVE
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