Brownricebasilandgruyeregardenstuffing Recipes

BROWNIE PUDDING

Brownie Pudding image

Provided by Ina Garten

Categories dessert

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving

Steps:

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.

CHRISTMAS STUFFING WITH BACON

Christmas Stuffing with Bacon image

Provided by Giada De Laurentiis

Categories side-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

8 ounces applewood-smoked bacon, chopped into 1/2-inch pieces
4 1/2 cups low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups short-grain brown rice
1 1/4 cups wild rice
2 tablespoons unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil
One 14-ounce bag frozen pearl onions, thawed
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
12 ounces (3 large) portobello mushrooms, shredded or thinly sliced
8 ounces Brussels sprouts, trimmed and thinly sliced
1/2 cup hazelnuts, toasted, husked, coarsely chopped, optional

Steps:

Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Using a slotted spoon, drain the bacon on paper towels.
For the rice: In a heavy saucepan or Dutch oven, bring the broth and thyme to a boil over medium-high heat. Add the brown and wild rice. Cover the saucepan and simmer until the rice is tender but still chewy, 30 minutes. Turn off the heat and allow the rice to stand for 10 minutes. Fluff with a fork.
For the vegetables: In the same skillet used to cook the bacon, heat the butter and oil over medium-high heat. Add the onions and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally until light golden, about 5 minutes. Add the mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 8 minutes. Add the Brussels sprouts and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes.
Transfer the vegetable mixture to the saucepan of cooked rice. Add the hazelnuts and cooked bacon. Toss until all the ingredients are mixed. Transfer to a large bowl and serve.

22 BEST STOVE TOP STUFFING RECIPES IDEAS

22 Best Stove Top Stuffing Recipes Ideas image

Number Of Ingredients 22

Ingredients

1. Chicken & Stuffing Bake
2. Yum Yum Chicken
3. Chicken Stuffing Bake
4. Four Ingredient Meatloaf
5. Cheesy Chicken Broccoli Casserole
6. Stove Top Spinach Balls
7. Stuffing Coated Pork Chops
8. Stuffing Bundt Cake
9. Easy Slow Cooker Chicken and Stuffing
10. Turkey-Stuffed Acorn Squash
11. Rotisserie Chicken and Stuffing Casserole
12. Turkey and Stuffing Meatballs
13. After-Christmas Empanadas
14. Crispy Mashed Potato & Stuffing Patties
15. Meatballs with Cranberry Dipping Sauce
16. Cherry & Fontina Stuffed Portobellos
17. Crockpot Shredded Chicken Sandwiches
18. Leftover Turkey Casserole
19. Mashed Potato Stuffing Bites
20. Stove Top Swiss Chicken Casserole Recipe
21. Easy Chicken and Stuffing Casserole
22. Best Thanksgiving Pickford Stuffing Recipe

Steps:

Choose your favorite dish!
Prepare ingredients according to the recipe.
Be ready in 30 minutes or less!

BROWN RICE, BASIL AND GRUYERE GARDEN STUFFING

Brown Rice, Basil and Gruyere Garden Stuffing image

When I served this colorful stuffing to guests, they gave it the ultimate stuffing compliment; it's so good, it could be served as a main course! It's equally good inside turkey or chicken.

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 12 cups

Number Of Ingredients 14

Ingredients

2 1/2 cups long grain brown rice (1 lb)
4 tablespoons unsalted butter
1 large onion, chopped
2 medium zucchini, halved, lengthwise and cut into 1/2-inch slices
2 medium carrots, sliced 1/4 -inch thick
2 medium celery ribs, 1/4 inch thick
1 medium red bell pepper, chopped
1/2 lb fresh mushrooms, sliced
2 garlic cloves, minced
2 cups gruyere cheese or 2 cups swiss cheese
1/2 cup fresh basil, chopped
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1/2 cup turkey (optional) or 1/2 cup chicken broth (optional)

Steps:

Bring a large pot of lightly salted water to a boil over high heat, Add the brown rice and reduce heat to medium. Boil uncovered until the rice is barely tender, about 35 minutes. Drain into a sieve and rinse under cold running water. Place in a large bowl,.
In a large skillet, melt butter over medium heat. Add onion, zucchini, carrots, celery, red pepper, mushrooms, and garlic. Cover partially and cook, stirring often, until the onion is softened and translucent and the vegetables are barely tender, 10-12 minutes.
Scrape the vegetables into the bowl of brown rice and mix well. Stir in the cheese and basil. Season wirh the salt and pepper. Use as a stuffing, or place in a lightly buttered casserole, drizzle with broth, cover, and bake as a side dish,.

Nutrition Facts : Calories 274.7, Fat 11, SaturatedFat 6.1, Cholesterol 30, Sodium 371.7, Carbohydrate 34.9, Fiber 2.8, Sugar 2.8, Protein 9.9

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