Caramelized Onion And Mushroom Stuffing Recipes

CARAMELIZED ONION STUFFED MUSHROOMS

Steps:

• Peel the onions and slice them in half from root to stem. Notch out the root and slice the onions into 1/4" slices. When slicing, slice in the direction from root to stem.
• In a large skillet over medium heat, melt the butter then add onions. Sprinkle with salt and pepper and cook for 15 minutes, stirring occasionally. You may need to lower heat if onions are browning too quickly. After onions are lightly browned and a fond develops on the bottom of the pan, reduce heat to low and continue cooking for another 10 minutes. The fond is the brown coating on the bottom of the pan from the sugar drawn out from the onions.
• Add balsamic vinegar to deglaze pan, scraping up the fond as it loosens.
• Cook the mixture for another 3 - 5 minutes, scraping and deglazing skillet. Remove from the heat and set aside to cool.
• Preheat oven to 400 degrees.
• Place the mushrooms bottom side up in a baking dish and drizzle with the olive oil.
• Stuff the cavity of each mushroom with the caramelized onions, then sprinkle tops with cheese.
• Bake for 15 to 20 minutes. Serve warm.

CARAMELIZED ONION AND MUSHROOM STUFFING

Steps:

• Heat oven to 400 degrees.
• Spread bread cubes in single layer on a large baking sheet.
• Bake, stirring occasionally about 10 minutes or until golden brown.
• Transfer to a large bowl.
• In a large, heavy frying pan, melt the butter over medium high heat.
• When hot, add onions and cook, stirring occasionally until golden brown.
• About 20 minute.
• Reduce heat to medium and add the mushrooms and celery.
• Cook and stir until tender, about 8 minutes.
• Add this mixture to the bread cubes along with the parsley and tarragon.
• Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
• Add hot stock to the bread mixture and season to taste with salt and pepper.
• Mix in the eggs.
• Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
• Cover with foil and bake at 325 degrees for 30 minutes.
• Uncover and bake until top is golden brown, about 30 minutes longer.
• I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!

CARAMELIZED ONION AND MUSHROOM STUFFING

Steps:

• Directions: Cube the bread and place on a cookie sheet. Bake at 400 degrees, stirring often, until golden brown. Transfer to a large bowl. In a large saute pan, heat the butter and oil until hot. Add the onion and reduce heat to low. Allow the onions to cook until golden and caramelized, about 20 minutes. Add the mushrooms and celery and cook briefly. Add the wine and lemon juice. Remove from heat. Add the mushroom mixture to the cubed bread and stir in the tarragon, parsley, chicken stock and eggs. Salt and pepper to taste. Spray a large casserole dish with non-stick cooking spray. Place stuffing into dish and cover with foil. Bake at 325 degrees for 30 minutes. Remove the foil and bake an additional 30 minutes or until golden.

CARAMELIZED ONION AND CORNBREAD STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

SAUSAGE STUFFING WITH CARAMELIZED ONIONS

Steps:

• Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
• Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
• In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.

ONION MUSHROOM STUFFING

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).

VEGETARIAN CARAMELIZED ONION & CHANTERELLE MUSHROOM STUFFING

Steps:

• Preheat the oven to 375 degrees Fahrenheit and butter a 9x13 inch baking pan.
• Spread bread cubes on two rimmed cookie sheets and bake for about 10-12 minutes, stirring once, until they begin to turn golden brown and are fairly dry and crisp. Remove from oven and set aside.
• In a large saute pan over medium heat, melt butter.
• Add onions, 1 teaspoon salt and a couple grounds of fresh ground pepper. Cook on medium-low for about 30 minutes, stirring occasionally, until softened and well-browned (caramelized).
• Increase heat to medium and add the celery and mushrooms to the pan. Stirring frequently, saute until tender, about four minutes.
• Add sage, thyme, and parsley, and stir for another minute.
• Add a cup of the broth, gently stirring until much of the bits of onion have come off of bottom of the pan.
• Set aside and let onion and broth mixture cool to room temperature.
• In a large bowl, beat the egg.
• Stir in the onion/broth mixture and the rest of the broth.
• Add the bread, and toss to coat evenly.
• Pour into the prepared baking pan and press the top gently.
• Bake uncovered for 40 - 50 minutes or until browned and crisp on top.

FRENCH ONION STUFFING

Steps:

• Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
• Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
• In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
• Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
• Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
• Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.