CARAMELIZED ONION AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
FRENCH STUFFING
It's a stuffing for turkey or a filling for a shepherd's pie. Serve over rice or mashed potatoes or as a side dish.
Provided by SUNFLOWER179
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, cook beef and pork until brown. Stir in onion, potatoes, cinnamon, nutmeg, poultry seasoning, brown sugar and water. Cover, reduce heat to low, and simmer 20 minutes. Stir in flour, butter, salt and pepper until thickened, 5 to 10 minutes.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 22.9 g, Cholesterol 99.9 mg, Fat 23.4 g, Fiber 2.2 g, Protein 28.7 g, SaturatedFat 9.4 g, Sodium 99.3 mg, Sugar 1.9 g
CHEESY STUFFING-TOPPED FRENCH ONION SOUP
Treat them to an easy, cheesy, restaurant-style favorite at home. Get the Vidalia onions, fresh thyme and stuffing, and let's make some soup!
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Cook onions in butter in large saucepan on medium heat 10 min. or until golden brown, stirring frequently.
- Stir in broth, water and thyme. Bring to boil; simmer on medium-low heat 5 min.
- Heat broiler. Ladle soup into 4 large ovenproof bowls; top with stuffing mix and cheese. Broil 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 6 g, Protein 8 g
FRENCH ONION PANADE
Panade is the French country cook's answer to stuffing - a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread. Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine. Buy good Gruyère and Parmesan, and grate it yourself. And finally, use either homemade chicken stock, or buy some from a butcher. The result will be triumph of upcycling: basically French onion soup without the soup - just bite after bite of cheesy, onion-and-stock-soaked bread. Serve it as a main course, with a light green salad and a dry white wine or an ice-cold beer.
Provided by Samin Nosrat
Categories casseroles, main course
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325.
- Divide bread slices among 2 or 3 baking sheets. Spread bread out in a single layer, and toast for 20 minutes, then flip slices, and rotate pans to ensure even toasting. Toast until dried out and lightly golden, about 35 minutes total. Set aside. Increase oven temperature to 425, and adjust oven rack to center position.
- Set a large Dutch oven or similar pot over medium heat. Add 4 tablespoons butter and olive oil. When butter has melted, add onions and 1 1/2 teaspoons salt. Cook covered for 15 minutes, stirring occasionally with a wooden spoon.
- Once the onions cook down a bit and release some liquid, remove lid and increase heat to medium high. Continue cooking and stirring regularly until onions are tender and dark golden brown, about 45 minutes total. Turn off heat, add vinegar and wine and stir to deglaze. Taste, and adjust salt and vinegar as needed - the onions should be sweet, savory and pleasantly tangy. Spoon onions into a heatproof bowl, and set aside.
- Return pot to stove. Add stock and 1 teaspoon salt, and bring to a boil, then reduce to a simmer. Taste, and adjust salt as needed - it should taste like good chicken soup.
- Place both cheeses in a medium bowl, and mix to combine.
- Butter the inside of a deep 9-by-13-inch baking dish. Line the bottom with a layer of toasted bread, breaking up pieces as needed to form a solid layer. Spoon half the onion mixture evenly over the bread. Sprinkle with 1/3 of the cheese mixture, and season with pepper. Continue layering with bread, the remainder of the onions and another 1/3 of the cheese. Top off with a final layer of bread.
- Ladle 3 cups of stock over the panade, then wait a minute, and allow the bread to absorb liquid. Pressing down on panade with a metal spatula, add as much stock as the panade will absorb without overflowing. Dot the top layer of bread with remaining butter, then cover with parchment paper and foil. Place baking dish atop baking sheet to catch any overflow, then slide onto the center rack. Bake for 30 minutes, then remove foil and parchment, sprinkle with remaining cheese and return to oven for 15 minutes more. Bake until golden brown.
- Remove panade from oven, and allow it to cool for 10 minutes before serving. Cover, and refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat to serve.
Nutrition Facts : @context http, Calories 611, UnsaturatedFat 13 grams, Carbohydrate 53 grams, Fat 32 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1044 milligrams, Sugar 13 grams, TransFat 0 grams
FRENCH ONION CHICKEN & STUFFING SKILLET
The unique taste of Worcestershire sauce along with French fried onions powers this wonderful French Onion Chicken and Stuffing Skillet recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and yellow onions; cook 12 to 14 min. or until chicken is done (165°F), turning chicken and stirring onions after 6 min. Remove chicken from skillet; set aside.
- Cook and stir onions 4 min. or until golden brown; stir in Worcestershire sauce. Return chicken to skillet. Spoon onions over chicken.
- Combine stuffing mix and water; spoon around edge of skillet. Cover; cook 5 min. or until stuffing is heated through. Remove from heat.
- Top with remaining ingredients.
Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 5 g, Protein 28 g
FRENCH ONION MEAT LOAF
As a teacher and farm wife, I'm always looking for quick and easy menu ideas, especially during planting and harvesting seasons. I keep the ingredients on hand for this simple-to-prepare meat loaf. - Jan Peters, Chandler, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the eggs, soup and contents of stuffing package; mix well. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts :
FRENCH ONION CHICKEN
Make and share this French Onion Chicken recipe from Food.com.
Provided by iewe7726
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Prepare the stuffing according to the package directions.
- In a separate bowl mix the remaining ingredients and place in large casserole dish.
- Spoon the prepared stuffing over the top and bake in a 350°F oven for 25 minutes.
Nutrition Facts : Calories 345.9, Fat 10.6, SaturatedFat 2.7, Cholesterol 52.9, Sodium 1220.5, Carbohydrate 37.5, Fiber 1.4, Sugar 4.6, Protein 23.4
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- In a medium saucepan over medium heat, melt butter. Add onions to pan and slowly cook over medium heat, stirring occasionally until onions are a deep golden-brown and caramelized, about 25 minutes. Stir Marsala wine and seasonings into onions and let cook 2 minutes. Add beef broth and bring to a very light simmer. Remove from heat.
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