EASY VEGETARIAN STUFFING
Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!
Provided by MOMFISH
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine boiling water and bouillon cube; stir until dissolved.
- Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
- Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g
EASY VEGETABLE STUFFING
Love stuffing? Try a tasty version packed with veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender.
- Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish.
- Cover with foil; bake 25 to 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 750 mg, Sugar 3 g, TransFat 0 g
EASY VEGETABLE STUFFING RECIPE - (4.8/5)
Provided by carvalhohm
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender. Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish. Cover with foil; bake 25 to 30 minutes or until thoroughly heated. Don't have the bell pepper stir-fry on hand? Use 3/4 cup each of chopped bell pepper (any color) and onion.
SWEET AND SAVORY ROOT VEGETABLE STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
- In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
- Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
- In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.
BASIC STUFFING
Steps:
- Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
GLUTEN-FREE STUFFING
Gluten-free eaters, rejoice! Now you can enjoy everyone's favorite Thanksgiving dish, too. This easy gluten-free stuffing has all the classic stuffing flavor minus the gluten. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 561mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
STUFFING-TOPPED VEGETABLE BAKE
Prepare this wonderful Stuffing-Topped Vegetable Bake for a delicious side dish option. Broccoli and cauliflower florets in a cheesy, garlicky sauce taste even better topped with flavorful stuffing in this family-pleasing Stuffing-Topped Vegetable Bake.
Provided by My Food and Family
Categories Home
Time 45m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
- Prepare stuffing as directed on package; spoon over vegetable mixture.
- Bake 20 min. or until heated through. Let stand 5 min. before serving.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 17 g, Fiber 2 g, Sugar 3 g, Protein 7 g
VEGETABLE STUFFING BAKE
This vegetable medley has become a family dinner tradition for Thanksgiving and Christmas. Even though our three children are now married, when we get together for the holidays, this dish is always on the menu. It's as important to them as the turkey! -Becky Kusmaul Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well., Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.
Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
SIMPLE STUFFING
Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
- In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetablesare softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
- To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
- Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered bakingdish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
Nutrition Facts : Calories 305 g, Fat 10 g, Fiber 2 g, Protein 11 g
EASY VEGETARIAN STUFFING
Our easy, vegetarian stuffing is full of rich flavours and is the ideal side dish for a Sunday roast or Christmas dinner.
Provided by Jane Hornby
Categories Dinner, Side dish
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross. Put the mushrooms in a bowl and pour over hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.
- Heat oil in a pan, add onion and fry for 5 mins until softened. Add the pine nuts and fry until lightly toasted. Add the garlic, rice and cook for 2 mins.
- Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked. Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.
- Fill the tins with stuffing, sprinkle over parmesan. Bake for 20-25 mins, until golden on top. Cool in the tins, or for 5 mins if serving straight away. Remove by pulling up the parchment crosses. Make up to two days ahead. Reheat on an oiled baking sheet, at 200C/fan 180C/gas 6 for 10 mins.
Nutrition Facts : Calories 124 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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VEGETABLE STUFFING RECIPE | MYRECIPES
From myrecipes.com
Servings 8-10
- Melt butter in a large skillet over medium-high heat; add onion, carrot, celery, and garlic, and saute 5 to 6 minutes or until tender. Stir in matzo and next 3 ingredients; let cool.
- Shape mixture into a 12-inch roll on a piece of heavy-duty aluminum foil. Fold sides of foil loosely over roll; fold ends over, and crimp to seal. Place on a 15- x 10-inch jellyroll pan.
- Bake at 350° for 45 minutes. Unwrap and cut hot stuffing into 1/2-inch-thick slices. Garnish, if desired. Serve immediately.
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