Kickin Portobello Dressing Recipes

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KICKIN' PORTOBELLO DRESSING



Kickin' Portobello Dressing image

Thanksgiving dressing is made special with portobello mushrooms, caramelized onions, bacon and cranberries.

Provided by STORMIN32

Categories     Side Dish     Casseroles

Time 1h25m

Yield 12

Number Of Ingredients 16

1 (1 pound) loaf French bread, cubed
1 (8 ounce) loaf Italian bread, cubed
1 pound sliced bacon, diced
3 sweet onions, chopped
2 ¼ cups chicken stock
12 ounces portobello mushroom caps, chopped
4 stalks celery with leaves, chopped
¼ cup dried cranberries
¼ cup raisins
¼ cup golden raisins
2 teaspoons dried sage
1 teaspoon dried rosemary
3 eggs, beaten
1 teaspoon ground black pepper
2 teaspoons salt
1 cup butter, melted

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Spread the bread cubes out in a single layer on rimmed baking sheets. Toast in the oven for 20 minutes, or until dry. Cool, and transfer to a large bowl.
  • Fry the bacon pieces in a large skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Add onions to the pan with the bacon grease: cook and stir over medium heat until starting to turn deep brown, about 15 minutes.
  • Pour in 1/4 cup of the chicken stock, stirring to remove any bits that are stuck to the bottom of the skillet. Add the celery and mushrooms and season with sage, rosemary, salt and pepper. Drizzle this over the bread cubes, and toss to coat.
  • Pour the rest of the chicken broth over the bread and add the bacon, cranberries, raisins and golden raisins. The stuffing can be made up to this point up to 3 days in advance.
  • Preheat the oven to 350 degrees F (175 degrees C). Whisk the salt and pepper in with the eggs and stir into the bread cubes. Transfer to a disposable roasting pan, or a large baking dish. Drizzle melted butter over the top and cover with aluminum foil. If stuffing a turkey, mix in the eggs and melted butter; stuff in to the cavity right before roasting.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil and continue to bake for an additional 10 to 15 minutes, until the top is browned.

Nutrition Facts : Calories 432 calories, Carbohydrate 43.2 g, Cholesterol 101 mg, Fat 23.4 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1298.5 mg, Sugar 8.9 g

KICKIN' SNACK MIX



Kickin' Snack Mix image

The blend of cereal with cheddar crackers and mixed nuts puts a new twist on a classic party mix, and cayenne pepper adds an interesting kick. Packed with almonds, pistachios and loads of flavor, this snack is definitely addicting! Kim Vogt - Creighton, NE

Provided by Taste of Home

Categories     Snacks

Time 1h5m

Yield 3 quarts.

Number Of Ingredients 12

3 cups Crispix
3 cups Wheat Chex
2 cups cheddar-flavored snack crackers
1 cup pretzel sticks
1 cup almonds
1 cup mixed nuts
1 cup pistachios
1/2 cup butter-flavored popcorn oil
1 envelope ranch salad dressing mix
1 teaspoon dill weed
1 teaspoon garlic powder
1 teaspoon cayenne pepper

Steps:

  • In a large bowl, combine the first seven ingredients. In a small bowl, combine the oil, dressing mix, dill, garlic powder and cayenne. Drizzle over cereal mixture; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake at 250° for 45-55 minutes, stirring every 15 minutes. Cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 297 calories, Fat 22g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 426mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

KICKIN' PORTOBELLO DRESSING



Kickin' Portobello Dressing image

Thanksgiving dressing is made special with portobello mushrooms, caramelized onions, bacon and cranberries.

Provided by STORMIN32

Categories     Side Dish Casseroles

Time 1h25m

Yield 12

Number Of Ingredients 16

1 (1 pound) loaf French bread, cubed
1 (8 ounce) loaf Italian bread, cubed
1 pound sliced bacon, diced
3 sweet onions, chopped
2 ¼ cups chicken stock
12 ounces portobello mushroom caps, chopped
4 stalks celery with leaves, chopped
¼ cup dried cranberries
¼ cup raisins
¼ cup golden raisins
2 teaspoons dried sage
1 teaspoon dried rosemary
3 eggs, beaten
1 teaspoon ground black pepper
2 teaspoons salt
1 cup butter, melted

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Spread the bread cubes out in a single layer on rimmed baking sheets. Toast in the oven for 20 minutes, or until dry. Cool, and transfer to a large bowl.
  • Fry the bacon pieces in a large skillet over medium heat until crisp. Remove from the pan to drain on paper towels. Add onions to the pan with the bacon grease: cook and stir over medium heat until starting to turn deep brown, about 15 minutes.
  • Pour in 1/4 cup of the chicken stock, stirring to remove any bits that are stuck to the bottom of the skillet. Add the celery and mushrooms and season with sage, rosemary, salt and pepper. Drizzle this over the bread cubes, and toss to coat.
  • Pour the rest of the chicken broth over the bread and add the bacon, cranberries, raisins and golden raisins. The stuffing can be made up to this point up to 3 days in advance.
  • Preheat the oven to 350 degrees F (175 degrees C). Whisk the salt and pepper in with the eggs and stir into the bread cubes. Transfer to a disposable roasting pan, or a large baking dish. Drizzle melted butter over the top and cover with aluminum foil. If stuffing a turkey, mix in the eggs and melted butter; stuff in to the cavity right before roasting.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil and continue to bake for an additional 10 to 15 minutes, until the top is browned.

Nutrition Facts : Calories 432 calories, Carbohydrate 43.2 g, Cholesterol 101 mg, Fat 23.4 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1298.5 mg, Sugar 8.9 g

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