Brown Butter Sage And Mushroom Stuffing Recipes

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BROWN BUTTER, SAGE, AND MUSHROOM STUFFING



Brown Butter, Sage, and Mushroom Stuffing image

This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 14

3 teaspoons plus 5 tablespoons unsalted butter
2 1/2 cups low-sodium store-bought chicken broth
1 large egg
1 large egg yolk
1/2 cup sliced bacon, about 2 ounces
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 pound shiitake or button mushrooms, stemmed and sliced
2 teaspoons minced garlic
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
French or Italian-style bread, cut into 1-inch cubes (6 cups)
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees.
  • Butter a 9-by-9-inch square baking dish or a 10-by-6 1/2-inch oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and line with parchment paper. Butter parchment paper with 1 teaspoon butter. Set prepared dish, foil, and parchment aside until ready to bake.
  • In a small bowl, whisk together chicken broth, egg, and egg yolk; set aside.
  • Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.
  • Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking 15 minutes more. Remove from oven and let stuffing cool for 5 minutes before serving.

THE BEST STUFFING



The Best Stuffing image

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, plus more for greasing
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1/2 cup dry white wine
1 pound assorted wild mushrooms, trimmed and sliced
Kosher salt and freshly ground black pepper
3 stalks celery, diced, plus leaves for garnish (optional)
1 large yellow onion, diced
5 sage leaves, minced (about 2 tablespoons)
5 sprigs thyme leaves, minced (about 2 tablespoons)
4 cups turkey or chicken broth
2 large eggs
1/4 cup flat-leaf parsley leaves, chopped
16 cups cubed stale white bread (see Cook's Note)

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
  • Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
  • Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
  • Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

BROWN BUTTER SAGE PIEROGI RECIPE BY TASTY



Brown Butter Sage Pierogi Recipe by Tasty image

Here's what you need: russet potato, onion, unsalted butter, shredded cheddar cheese, sour cream, salt, pepper, all-purpose flour, warm water, olive oil, large egg, fresh sage leaves

Provided by Betsy Carter

Categories     Dinner

Yield 18 servings

Number Of Ingredients 12

1 lb russet potato, peeled and halved
1 cup onion, chopped
6 tablespoons unsalted butter, divided
½ cup shredded cheddar cheese
¼ cup sour cream
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more for serving
1 ½ cups all-purpose flour, plus more for dusting
⅓ cup warm water
1 tablespoon olive oil
1 large egg, lightly beaten
10 fresh sage leaves

Steps:

  • Place the potatoes in a medium pot filled with cold water. Cover and turn the heat to medium-high. Bring to a boil and cook potatoes for 20-25 minutes, until fork-tender.
  • As the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the onions and sauté for 8-10 minutes, until golden brown. Remove the pan from the heat.
  • In a medium bowl, combine the flour, warm water, olive oil, egg, and a pinch of salt. Use a fork to mix together, then once the dough begins to come together.
  • Knead with your hands for 2-3 minutes, until smooth. Shape the dough into a disc. Cover with plastic wrap and refrigerate for at least 30 minutes.
  • Once the potatoes are finished cooking, drain and transfer to a medium bowl. Add the cheddar cheese to the hot potatoes so the cheese melts a bit. Add the sautéed onions, sour cream, salt, and pepper.
  • Mash the potato mixture with a fork, then mix with a spatula until smooth. Cover with plastic wrap and chill in the refrigerator for 15 minutes.
  • Remove the dough from the refrigerator and place on a floured surface. Lightly flour the top and roll out the dough to about ⅛-inch (3-mm) thick.
  • Use a pint glass to cut out circles. Gather the scraps and re-roll, then let rest for 5 minutes. Cut out more circles of dough. Keep the dough circles covered with plastic wrap to prevent them from drying out while you work.
  • To assemble the pierogi, scoop a rounded tablespoon of the potato filling into the center of a dough circle. Lightly stretch the dough around the filling and pinch closed with your fingers. Repeat with remaining dough and filling. If the dough circles gets too warm to handle, chill in the refrigerator for 10 minutes.
  • Bring a large pot of water to boil. Boil the pierogis, in batches if necessary, for 3 minutes, until they float to the surface. Be careful not to overcook. Scoop the pierogis out with a slotted spoon and place them in a oiled bowl so they don't stick together.
  • Just before serving, melt the remaining 4 tablespoons of butter in a large nonstick saucepan over medium-high heat. Once the butter is melted, add the sage leaves. Cook until the butter begins to brown and smell nutty, 2-3 minutes. Reduce the heat to medium and add the pierogis, working in batches if the pan is too crowded. Lightly brown the pierogis, about 2 minutes per side. Remove the pan from the heat.
  • To serve, spoon the brown butter over the pierogies and sprinkle with salt and freshly cracked black pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 120 calories, Carbohydrate 12 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

ROASTED TURKEY BREAST AND NATURAL JUS WITH MUSHROOM, BROWN BUTTER, AND SAGE STUFFING



Roasted Turkey Breast and Natural Jus with Mushroom, Brown Butter, and Sage Stuffing image

This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing.

Provided by Martha Stewart

Categories     Turkey Recipes

Number Of Ingredients 19

1 cup sugar
3/4 cup coarse salt
1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped
12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed
16 whole peppercorns
4 bay leaves
1 bunch plus 4 sprigs fresh thyme
1 bunch fresh flat-leaf parsley plus 2 tablespoons, chopped
1 lemon, halved
1 (7-pound) turkey breast, skin-on, ribs and backbone intact (thawed if frozen)
6 tablespoons unsalted butter, softened
1 cup chopped celery
1 cup chopped carrot
2 sprigs fresh sage
2 cups store-bought low-sodium chicken broth
2 teaspoons Creole Seasoning
Freshly ground black pepper
2 tablespoons all-purpose flour
Brown Butter, Sage, and Mushroom Stuffing, for serving

Steps:

  • In an 8-quart stockpot or other nonreactive container, combine 16 cups water with sugar, salt, unpeeled onion, unpeeled garlic, peppercorns, bay leaves, 1 bunch thyme, and 1 bunch parsley. Squeeze juice from both lemon halves into water and add lemon halves. Place stockpot on stove and bring to a boil over high heat. Reduce heat to medium and let simmer for 5 minutes. Remove from heat and let cool.
  • Add turkey breast to cooled liquid and refrigerate for 8 hours or up to overnight. Remove turkey from liquid, rinse, and pat dry. Place on a rimmed baking sheet lined with a wire rack; refrigerate until ready to cook, up to overnight.
  • Preheat oven to 400 degrees.
  • Melt 4 tablespoons butter. In a medium bowl, combine 2 cups peeled, chopped onion, celery, carrots, peeled garlic, sage, 4 sprigs thyme, and 1 tablespoon melted butter. Transfer vegetable mixture to the outer well of a vertical roasting pan. Fill the inner well of the pan with 1/2 cup chicken broth; pour remaining chicken broth over the vegetable mixture. Brush turkey breast with remaining 3 tablespoons melted butter; season with Essence and pepper. Position the turkey breast over the inner well of the vertical roasting pan so that it sits securely upright.
  • Transfer roasting pan to oven and cook until turkey is golden brown and an instant-read thermometer inserted into the thickest part of the breast reaches 165 degrees, about 1 hour. If the skin begins to brown too quickly, cover with parchment paper-lined foil.
  • Remove roasting pan from oven and transfer turkey breast to a carving board; let stand for 10 minutes before carving.
  • In a small bowl, stir together remaining 2 tablespoons butter and flour to make a smooth paste. Strain liquid from roasting pan and discard solids. Transfer liquid to a 3-quart saucepan. Bring to a boil over medium heat and whisk in 1 tablespoon of butter-flour mixture, taking care not to let it boil over. Whisk in remaining butter-flour mixture, 1 teaspoon at a time, and simmer until sauce is thick enough to coat the back of a spoon, about 1 minute. Remove jus from heat and stir in chopped parsley.
  • Carve turkey and serve with warm jus and Mushroom, Brown Butter, and Sage Stuffing.

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

BUTTERNUT SQUASH RAVIOLI WITH SAGE-BROWN BUTTER SAUCE



Butternut Squash Ravioli with Sage-Brown Butter Sauce image

This is an easy recipe that will amaze your guests with its elegance and complex flavors. The secret is using won-ton wrappers instead of pasta. This raviolis can also be prepared ahead and frozen, which makes it even more versatile! Try experimenting with acorn, pumpkin or another winter squash.

Provided by Lorna

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 1h20m

Yield 8

Number Of Ingredients 12

1 large butternut squash - halved lengthwise, peeled and seeded
2 teaspoons butter
salt and ground black pepper to taste
½ teaspoon allspice
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ cup Parmesan cheese
50 wonton wrappers
1 teaspoon egg white, lightly beaten
¼ cup unsalted butter
¼ cup chopped fresh sage leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the squash cut side up on a baking sheet. Place 1 tablespoon butter in the hollow of each half. Sprinkle with salt and pepper to taste. Cover the squash with a sheet of aluminum foil tucking in the edges.
  • Bake squash in preheated oven until tender and easily pierced with a fork, 45 to 65 minutes.
  • Scoop the cooked squash into a bowl, and mash until smooth. Mix in the allspice, nutmeg, cinnamon, and Parmesan cheese until well blended. Season to taste with salt and pepper.
  • Fill a deep pot with lightly salted water and bring to a boil.
  • To make the ravioli, place a wonton wrapper on a clean, flat surface. Brush edges with the egg white. Place about 1 tablespoon of the squash mixture in the middle of the wonton. Cover with a second wonton wrapper. Repeat with remaining wonton wrappers and squash mixture until all have been used.
  • Drop the ravioli into the boiling water, and cook for 3 to 5 minutes, or until tender. Remove, drain, and keep warm until sauce is prepared.
  • To make the sauce, melt the butter in a skillet over medium heat. Stir in the sage. Continue to cook and stir until the sage is crispy but not browned. Add salt and pepper to taste. Place 6 to 8 raviolis on serving plates, and drizzle with sauce.

Nutrition Facts : Calories 270.7 calories, Carbohydrate 40.2 g, Cholesterol 26.8 mg, Fat 9.2 g, Fiber 3.2 g, Protein 7.9 g, SaturatedFat 5.4 g, Sodium 415.3 mg, Sugar 2 g

MUSHROOM/SAUSAGE STUFFING



Mushroom/Sausage Stuffing image

Can be used to stuff a turkey, or baked in a covered casserole dish. Cooking time would be dependent on your choice. I like to use the packaged seasoned bread crumbs, and also hot Italian sausage. Use what you and your family enjoy..

Provided by sgt_pepper

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 cups toasted bread cubes
3/4 lb sausage
8 ounces mushrooms, sliced
5 stalks celery, diced
1 medium onion, diced
1/2 cup butter
1 (14 ounce) can chicken broth
salt
black pepper
2 -3 tablespoons sage

Steps:

  • Brown sausage, add ½ butter, celery, onions, and mushrooms.
  • Sauté over low - med heat.
  • add remainder of butter, and ½ can of chicken broth.
  • Add in a separate bowl, or pan, the breadcrumbs.
  • Season with salt, pepper, and sage.
  • When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.

Nutrition Facts : Calories 444.8, Fat 33.5, SaturatedFat 15.7, Cholesterol 73.6, Sodium 1078, Carbohydrate 23.7, Fiber 2.3, Sugar 3.9, Protein 12.8

BUTTERNUT SQUASH-MUSHROOM STUFFING



Butternut Squash-Mushroom Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick unsalted butter, plus more for the baking dish
4 cups sliced mixed mushrooms (such as cremini, shiitake, oyster and/or button)
Kosher salt and freshly ground pepper
4 cups chopped peeled butternut squash (about 3/4-inch cubes)
2 cups chopped frozen collard greens (or 4 cups chopped fresh collards)
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
3 1/2 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
12 cups 1/2 -inch stale whole-grain bread cubes (about 1 1/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes. Season with salt and pepper. Remove the mushrooms to a plate.
  • Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

KALE AND MUSHROOM STUFFING RECIPE BY TASTY



Kale And Mushroom Stuffing Recipe by Tasty image

Here's what you need: unsalted butter, celery, large yellow onions, garlic, cremini mushroom, lacinato kale, fresh sage, fresh rosemary, day-old country white bread, large eggs, vegetable stock, fresh parsley, salt, black pepper

Provided by Pierce Abernathy

Categories     Sides

Yield 10 servings

Number Of Ingredients 14

8 tablespoons unsalted butter, 2 stick
6 stalks celery, chopped
2 large yellow onions, diced
4 cloves garlic, chopped
1 lb cremini mushroom, sliced
1 bunch lacinato kale, stemmed and chopped
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
2 loaves day-old country white bread, torn into 1-inch (2-cm) pieces, (bake at 325˚F (170˚C) for 25 minutes to dry out if not day-old)
3 large eggs
3 cups vegetable stock
¼ cup fresh parsley, chopped, divided
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Preheat the oven to 425˚F (220˚C). Grease a 9x13-inch (23x33-cm) baking dish.
  • Melt the butter in a large skillet over medium heat. Add the celery, onions, and garlic. Cook until softened and golden, about 5 minutes.
  • Add the mushrooms and cook until softened, about 5 minutes. Add the kale, sage, and rosemary. Cook for another 5 minutes, until the kale is wilted.
  • In a medium bowl, beat together the eggs, vegetable stock, half of the parsley, the salt, and pepper.
  • In a large bowl, combine the bread and cooked vegetable mixture.
  • Pour the egg mixture over the bread and vegetable mixture, and stir to coat.
  • Transfer the stuffing to the prepared baking dish and cover with foil.
  • Bake for 30 minutes, then remove the foil and bake for another 15 minutes, or until the top is golden brown.
  • Top with the remaining parsley.
  • Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 61 grams, Fat 32 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams

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.

HAZELNUT, SAGE, AND MUSHROOM STUFFING



Hazelnut, Sage, and Mushroom Stuffing image

Provided by Melissa Roberts

Categories     Mushroom     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     White Wine     Fall     Winter     Hazelnut     Shallot     Parsley     Gourmet     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound)
1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces)
1 1/2 sticks unsalted butter, divided
1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup dry white wine
2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
4 cups turkey stock , heated to liquefy if gelled, or reduced-sodium chicken broth
3 large eggs, lightly beaten
Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)

Steps:

  • Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
  • Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
  • Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
  • Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
  • Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
  • Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.

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From gastronotherapy.com


MUSHROOM STUFFING RECIPE | LIFE'S AMBROSIA
STEP# 3: Add the celery, onions and rehydrated mushrooms and cook just until the celery and onions are softened. About 5 minutes. STEP #4: Place the bread pieces in a large bowl. Pour the mixture over the top and mix to combine. Add 1 – 2 tablespoons of mushroom water.
From lifesambrosia.com


GARLIC BUTTER SAUSAGE AND MUSHROOM STUFFING - SWEET CS DESIGNS
2021-11-17 Making Stuffing From Scratch. Preheat oven to 350 degrees F. In a large skillet, add sausage and cook on medium high, crumbling as you brown. When sausage is almost all browned, add onions, shallots, celery, carrots, pepper, butter, and garlic. If you have a smaller pan, remove sausage from pan and set aside as you brown vegetables, and add ...
From sweetcsdesigns.com


BROWN BUTTER, SAGE, AND MUSHROOM STUFFING - MEALPLANNERPRO.COM
3 teaspoons plus 5 tablespoons unsalted butter; 2 1/2 cups low-sodium store-bought chicken broth; 1 large egg; 1 large egg yolk; 1/2 cup sliced bacon, about 2 ounces
From mealplannerpro.com


MUSHROOM SAGE STUFFING | BUTTERBALL®
Featured Recipe: Apple-Glazed Roast Turkey with Stuffing and Gravy
From butterball.com


BROWN BUTTER, SAGE, AND MUSHROOM STUFFING - PINTEREST.COM
Nov 22, 2017 - This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast. Nov 22, 2017 - This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.com


BROWN BUTTER, SAGE, AND MUSHROOM STUFFING - PINTEREST.COM
Nov 14, 2011 - This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast.
From pinterest.com


EMERIL'S' BROWN BUTTER, SAGE, AND MUSHROOM STUFFING
Jul 16, 2017 - A very tasty stuffing recipe, created by Emeril, recommended by Martha! Jul 16, 2017 - A very tasty stuffing recipe, created by Emeril, recommended by Martha! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.co.uk


THE BEST STUFFING RECIPE EVER - ERICA'S RECIPES
2020-10-08 Toss the cooked veggies and mushrooms with the parsley and seasonings in a large mixing bowl. Add the sausage and stuffing. Add the stock and mix in eggs. Transfer mixture to a 13×9 baking dish sprayed with cooking spray, and cover with foil. Bake 30 minutes at 350-375°F. Remove foil, and bake another 30 minutes.
From ericasrecipes.com


SAGE AND MUSHROOM STUFFING – RECIPES NETWORK
2016-08-31 Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
From recipenet.org


ROASTED TURKEY BREAST AND NATURAL JUS WITH MUSHROOM, BROWN …
This roasted turkey recipe is courtesy of chef Emeril Lagasse and is served with his Brown Butter, Sage, and Mushroom Stuffing. Ingredients. 1 cup sugar; 3/4 cup coarse salt; 1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped; 12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed ; 16 whole peppercorns; 4 bay leaves; 1 bunch …
From mealplannerpro.com


SAGE - RECIPES.NET
Marsala Chicken with Sage and Cremini Mushrooms Recipe. 40 mins . Dumplings. Brown Butter Sage Pierogi Recipe . Have a bite of these pierogi packed with cheesy mashed potato. These are… 1 hr . Pan-Fry & Skillet. Orange-Sage Pork Chops Recipe. Experience bright and robust flavors on your pork chops for dinner tonight! These… 30 mins . Dip, Sauce & …
From recipes.net


ONE STUFFING RECIPE—2 WAYS (WITH SAUSAGE AND A VEGETARIAN …
2021-11-19 For the mushroom stuffing, heat the olive oil in a medium skillet over high heat. Add the mushrooms and brown, stirring occasionally. Transfer the mushrooms to the other stuffing base bowl and toss to combine. Spread each stuffing onto a large rimmed baking sheet and bake until crispy and brown, 25 to 30 minutes.
From rachaelrayshow.com


SAUSAGE MUSHROOM THANKSGIVING STUFFING - A SPICY PERSPECTIVE
2018-11-14 Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray. Place a large sauté pan over medium heat. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for 3-5 minutes. Add the onions and celery.
From aspicyperspective.com


BUTTERNUT SQUASH STUFFED SHELLS WITH SAGE BROWNED BUTTER
2021-11-24 Instructions. Preheat the oven to 425 degrees F. Peel the butternut squash and chop the flesh into cubes. Toss the cubed squash in 1-2 tablespoons olive oil and roast in the oven for 15-20 minutes until the squash is fork tender. Scrape the warm squash into a bowl and mash with a fork until smooth.
From melskitchencafe.com


SERIOUSLY GOOD MUSHROOM STUFFING - INSPIRED TASTE
2019-11-18 Transfer to a bowl, and then repeat with the remaining mushrooms. Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes. Stir in the onions, celery, garlic, sage, and thyme.
From inspiredtaste.net


CRISPY WILD MUSHROOM STUFFING (THE ULTIMATE VEGETARIAN …
2021-11-10 Option #2: Day of bread cubes in the oven: Preheat the oven to 350 degrees F. Slice or tear the bread into 1/2-inch cubes. Set the cubes on a baking sheet, spreading them out in an even layer. Transfer to the oven to toast until dried out, 10-15 minutes. Set aside to cool before mixing the bread cubes in the stuffing.
From playswellwithbutter.com


PORTOBELLO MUSHROOM RAVIOLI + SAGE BROWN BUTTER SAUCE
2016-11-16 Cooking: While dough is resting, melt your butter on medium heat in a saute pan. Add shallots and saute for about 7 minutes until translucent. Add garlic and mushrooms and saute for another 10 or so minutes until the mushrooms soften. Season with salt + pepper and stir in your thyme.
From thekitchenflamingo.com


ROASTED TURKEY BREAST AND NATURAL JUS WITH MUSHROOM BROWN …
1 cup sugar: 3/4 cup coarse salt: 1 medium onion, unpeeled and chopped, plus 2 cups peeled and chopped: 12 cloves garlic, unpeeled and crushed, plus 4 cloves peeled and crushed
From wikifoodhub.com


PUMPKIN AND BACON STUFFED PORTOBELLOS WITH BROWNED BUTTER SAGE
2018-12-25 Preheat the oven to 180°C | 356°F. Line two baking trays with baking paper or aluminium foil; set aside. Combine half of the butter and sage leaves in a small saucepan (or skillet), and melt over high heat. Allow butter to bubble away for about 3 minutes, or until fragrant. On the first tray; combine the diced pumpkin, garlic and bacon together.
From cafedelites.com


A CLASSIC SAUSAGE AND MUSHROOM STUFFING RECIPE - FOOD REPUBLIC
2016-11-10 Turn off the heat. Melt 4 tablespoons (1/2 stick) of butter in a large skillet over high heat. Add the sausage and cook, breaking it into small pieces with a metal spatula, until browned and cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the meat to …
From foodrepublic.com


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