Brisket With Herbed Spinach Stuffing Recipes

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BRISKET WITH HERBED SPINACH STUFFING



Brisket with Herbed Spinach Stuffing image

Categories     Beef     Leafy Green     Herb     Hanukkah     Passover     Sukkot     Brisket     Spinach     Spring     Kosher     Thyme     Bon Appétit

Yield Serves 8 to 10

Number Of Ingredients 17

For stuffing
3 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
2 whole matzo sheets, finely crumbled (about 1 cup)
1 large egg, beaten to blend
For brisket
1 4-pound flat-cut brisket
2 pounds onions, thinly sliced
2 1/4 cups canned chicken broth
3 large carrots, peeled, cut into 1-inch pieces
3 celery stalks, sliced
5 garlic cloves, peeled
1 tablespoon chopped fresh thyme
1 bay leaf

Steps:

  • Make stuffing:
  • Heat oil in heavy large skillet over medium heat. Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes. Mix in spinach and matzo. Season stuffing with salt and pepper. Mix in egg.
  • Make brisket:
  • Preheat oven to 350°F. Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides. Fill pocket with stuffing. Skewer or sew pocket closed. Sprinkle salt and pepper all over brisket.
  • Arrange half of onions in bottom of large roasting pan. Place brisket, fat side up, on onions. Top brisket with remaining onions. Pour 1/4 cup broth into pan. Bake brisket uncovered until meat and onions begin to brown, about 1 hour.
  • Add carrots, celery, garlic, thyme and bay leaf to pan around brisket. Pour remaining 2 cups broth over. Cover pan with foil. Reduce temperature to 300°F. Bake brisket until tender, about 2 1/2 hours longer. Remove from oven. Uncover pan; let brisket stand 30 minutes. Thinly slice brisket across grain. Overlap slices on platter. Surround with vegetables from pan. Spoon off fat from pan juices; season juices with salt and pepper. Serve brisket with pan juices.

SHAKER HERB-MARINATED, SPINACH-STUFFED WHOLE BEEF TENDERLOIN



Shaker Herb-Marinated, Spinach-Stuffed Whole Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 32

1 (3 to 5 pound) beef tenderloin, butt-end or tail-end cut
3 tablespoons extra-virgin olive oil
1/2 cup cream sherry
2 tablespoons steak seasoning (recommended: McCormick Montreal Steak Seasoning)
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
3 sprigs fresh rosemary leaves
3 sprigs fresh thyme leaves
Spinach Stuffing, recipe follows
Serving Suggestion: Marinated and roasted red and yellow peppers, and green salad with Maple Balsamic Vinaigrette, recipe follows
3 tablespoons extra-virgin olive oil
1 pound frozen chopped spinach
4 cloves garlic, chopped
1 to 2 teaspoons red pepper flakes
1/2 cup sweet sherry
1 cup fresh bread crumbs
1/2 cup grated Romano cheese
Salt and freshly ground black pepper
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh parsley leaves
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 cup Dijon mustard
1/3 gallon balsamic vinegar
1/4 gallon white vinegar
1 1/2 gallons 10 percent salad oil
1/4 cup dried basil
1 1/2 tablespoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1/4 gallon maple syrup

Steps:

  • Trim and remove all silver skin and fat from the beef. Rub meat with the olive oil and then splash with sherry. Continuing to rub beef, then sprinkle the steak seasoning all over the meat. Cover beef on all sides with the fresh herbs, rubbing to coat.
  • Place meat in a shallow pan and allow to rest for 30 minutes. Turn and pat beef with the marinade that has collected in the pan. Allow to rest for an additional 30 minutes.
  • Heat the grill to 500 degrees F.
  • With an 8-inch knife, carefully pierce the meat in the center of 1 end. Cut a hole through that side as far into the fillet as the knife will allow. Turn to the other end and repeat this process, until the hole extends all the way through the fillet. Open the hole like a tunnel, being careful not to break through to the outside of the fillet. Using only small amounts at a time, stuff the cooled Spinach Stuffing into the opening from 1 end to the other.
  • Reduce grill temperature to 400 degrees F.
  • Place the stuffed beef tenderloin on the grill and, turning every 5 to 7 minutes to avoid burning the herbs, cook to an internal temperature of 110 to 120 degrees F. Cooking time for a medium-rare tenderloin is approximately 20 minutes.
  • Once the tenderloin is cooked to your liking and removed from the grill, allow to rest for 10 minutes. Slice into 1/2 to 1-inch medallions. If desired, serve on a bed of roasted marinated red and yellow peppers with a green salad of your choice tossed in Maple Balsamic Vinaigrette.
  • Spinach Stuffing:
  • Heat oil in a saute pan over high heat. Add frozen spinach, garlic, and red pepper flakes, and saute over high heat until the spinach has lost its moisture and is heated through, approximately 3 to 5 minutes. Add sherry and cook for 2 minutes. Add bread crumbs and Romano cheese. Cook for 1 to 2 minutes, until the ingredients combine into a soft-textured stuffing. If the stuffing seems too dry, add some additional sherry. If the stuffing seems too wet, add more bread crumbs.
  • Remove from heat and add salt and pepper, to taste. Add all fresh herbs and mix gently. Allow to cool before stuffing into tenderloin.
  • Mix the mustard with the vinegars. Add the oil and combine well. Add all the dry seasonings and mix together. Add the maple syrup and stir until combined.

CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 55m

Yield 18

Number Of Ingredients 9

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • Bake 35 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g

HERBED HOLIDAY BRISKET RECIPE BY TASTY



Herbed Holiday Brisket Recipe by Tasty image

Here's what you need: fresh cranberries, fresh thyme, fresh sage, fresh rosemary, garlic cloves, olive oil, sea salt, freshly ground black pepper, beef brisket, large shallot, beef broth, soy sauce, maple syrup, balsamic vinegar, kosher salt

Provided by FoodSaver

Categories     Dinner

Yield 8 servings

Number Of Ingredients 15

1 cup fresh cranberries
1 bunch fresh thyme
1 bunch fresh sage
1 bunch fresh rosemary
2 garlic cloves
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 beef brisket, 3 pound (1.3 g)
1 large shallot, thinly sliced
1 cup beef broth
2 tablespoons soy sauce
3 tablespoons maple syrup
¼ cup balsamic vinegar
¾ teaspoon kosher salt

Steps:

  • Fill a 1-quart FoodSaver Vacuum Seal Bag with 1 cup (130 g) fresh cranberries, and another with 1 bunch each of fresh thyme, sage, and rosemary.
  • To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag.
  • Repeat with the other bag, then place in the freezer until ready to use.
  • Make the seasoning rub: Open the vacuumed-sealed bags of frozen cranberries and herbs and add ½ cup of the cranberries, 2 tablespoons each of the thyme, sage, and rosemary leaves, and the garlic cloves to a food processor. Pulse for 1-2 minutes, or until everything is finely chopped. Add the olive oil and blend for 10 seconds, or until well combined.
  • Make the brisket: Place the brisket on a plate and cover evenly with the seasoning rub and then place inside a 1-gallon FoodSaver Vacuum Seal Bag allowing for at least 3 inches of space between the contents and the open end of the bag.
  • To seal the bag, turn the latch on the FoodSaver to the open position and open the lid. Place the open end of the bag into the Vacuum Channel (Drip Tray) and close the lid. Turn the latch to the Operate position. Press the Mode button (on the left side of the lid near the Seal Button) until Moist is illuminated. Press the Vacuum button to begin the vacuum and sealing process. The motor will continue to run until the bag is fully vacuumed, then will automatically seal. When Seal indicator light turns off, turn the latch to the Open position, open the lid and remove the bag. Place the bag in the refrigerator for at least 30 minutes, up to overnight.
  • When ready to cook the brisket, preheat the oven to 325°F (160°C) and heat a large cast iron skillet over high heat until very hot.
  • Cut below the seal of the brisket bag, releasing the vacuum seal and remove the brisket.
  • Place the brisket, fat-side down into the cast iron pan and sear for 4-6 minutes, until a thick, golden crust forms. Repeat with the remaining sides of the brisket, then transfer to a 9 x 13-inch baking dish and set aside.
  • Reduce the heat to medium and add the shallot and remaining ½ cup cranberries to the pan. Cook for 2-3 minutes, until the shallot is soft and starting to brown. Add the beef broth, soy sauce, maple syrup, balsamic vinegar and salt and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Remove the pan from the heat and pour the braising liquid over the brisket.
  • Scatter 2-3 sprigs each of thyme, sage, and rosemary around the brisket and cover the baking dish tightly with foil.
  • Transfer to the oven and bake until the brisket can be pierced with a fork with little to no resistance, 3-3½ hours.
  • Slice the brisket against the grain into ¼-inch slices and serve with the braising liquid ladled on top.
  • To save leftovers, place with the brisket in a FoodSaver zipper bag and seal according to the instructions in step 6. Store in the freezer for up to 6 months.
  • Enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 14 grams, Sugar 7 grams

REAL SOUTHERN HERBED CORNBREAD STUFFING



Real Southern Herbed Cornbread Stuffing image

NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.

Provided by Jeanine Starkenberg

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

12 cups crumbled cornbread
1 cup butter
1 cup finely chopped onion
1 cup finely chopped apple
1 cup finely chopped celery
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon salt
4 cups turkey broth, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place crumbled cornbread into a large bowl.
  • Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
  • Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g

SPINACH STUFFING BALLS



Spinach Stuffing Balls image

These cute bites are a snap to fix with stuffing mix and frozen spinach. "Over the years, we've held several appetizer parties for our family gatherings," says Janice Mitchell of Aurora, Colorado. "These delicious spinach balls are always a big hit."

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

6 large eggs, lightly beaten
1 package (6 ounces) stuffing mix
1/2 cup butter, melted
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Steps:

  • In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2-in. balls; place in an ungreased 15x10x1-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.

Nutrition Facts : Calories 168 calories, Fat 11g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 478mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

GRILLED CHICKEN WITH HERBED STUFFING



Grilled Chicken with Herbed Stuffing image

Grilled chicken breasts tend to be a bit boring so I like to stuff them with a bunch of herbs, breadcrumbs and garlic. I think they taste infinitely better this way and the stuffing helps keep the chicken moist. -Joy McMillan, The Woodlands, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5 teaspoons butter, divided
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup soft bread crumbs
1 tablespoon minced fresh parsley
1/4 teaspoon salt, divided
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon grated lemon zest

Steps:

  • In a small nonstick skillet, heat 2 teaspoons butter. Add onion and garlic; cook and stir until tender. Stir in bread crumbs, parsley, 1/8 teaspoon salt, marjoram and thyme. , Cut a pocket in the thickest part of each chicken breast. Fill with bread crumb mixture; secure with toothpicks. Sprinkle chicken with remaining salt. In a microwave, melt remaining butter; stir in lemon zest., Place chicken on greased grill rack. Grill over medium heat 6-9 minutes on each side or until chicken is no longer pink, brushing occasionally with butter mixture during the last 5 minutes of cooking. Discard toothpicks before serving.

Nutrition Facts :

HERBED SPINACH



Herbed Spinach image

Make and share this Herbed Spinach recipe from Food.com.

Provided by Bergy

Categories     Vegetable

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6

2 tablespoons lite olive oil
4 cloves garlic, chopped
1 lb fresh spinach, stems removed
2 teaspoons dry basil
salt
pepper, to taste

Steps:

  • Finely chop the spinach stems and coarsely chop the spinach leaves.
  • Heat oil in a skillet, add garlic and saute 1 minute.
  • Add spinach, basil, salt& pepper.
  • Toss in skillet for 4 mintes or until the spinach is coated with oil and just wilted.
  • Serve immediatedly.

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