MIXED-GRAIN STUFFING
Who says stuffing has to be bread-based? Here, wheatberries and millet are dressed up with two types of mushrooms, Middle Eastern spices, and for a pop of sweetness, golden raisins. It's used both to fill Roasted Acorn Squash for a hearty vegetarian main dish and to accompany Roasted Turkey Rubbed with Coriander, Black Pepper, and Fennel.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h40m
Yield Makes 8 cups
Number Of Ingredients 16
Steps:
- Soak wheatberries in cold water overnight in the refrigerator (or place in a pot, cover with water by 1 inch, and bring to a boil; then remove from heat and let stand 1 hour). Drain; set aside.
- Heat oil in a large straight-sided skillet over high. Add onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until onion is translucent and golden around the edges, 5 to 6 minutes. Add cumin and coriander and cook until fragrant, about 30 seconds. Add mushrooms and cook, stirring, until liquid evaporates and mushrooms begin to brown, 7 to 9 minutes. Add wheatberries; toss to coat.
- Add broth, 1 cup water, and saffron; bring to a boil. Cover, reduce heat, and simmer until wheatberries are tender but retain some bite, about 1 hour. Stir in millet (if pan seems dry, add 1/2 cup water) and cook, covered, until grains are tender, 30 to 40 minutes. Remove from heat. Stir in raisins, lemon and orange zests and juices, and parsley; season with salt and pepper. Stuffing can be made ahead and refrigerated in an airtight container up to 3 days.
MULTIGRAIN STUFFING WITH NUTS AND DRIED FRUIT
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat. Add the onions, apples and thyme, season with salt and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the almonds, walnuts, sunflower seeds, dried blueberries and dried cranberries. Add the broth and bring to a simmer.
- Whisk the eggs and parsley in a large bowl. Add the bread, then pour in the broth mixture and toss.
- Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
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
ACORN SQUASH WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
MEDITERRANEAN GRAIN STUFFING
This flavorful stuffing gets it's je ne sais quoi from some ingredients not typically found on the Thanksgiving table. Preserved lemons, olives, and diced canned tomatoes add a tangy quality that infuses the rice and farro with a bright, briny flavors.
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature.
- Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.
- Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving.
HEARTY WHOLE WHEAT STUFFING
Make and share this Hearty Whole Wheat Stuffing recipe from Food.com.
Provided by VeggieCook98
Categories Grains
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Cut bread into cubes and set aside in a large bowl. (Bread crumbs need not be dried.).
- Peel onion and garlic cloves. Wash all vegetables and clean seeds from red pepper.
- Slice onions, garlic, celery, red pepper, and mushrooms, discarding the stems.
- Saute onions and celery in olive oil for several minutes, slowly stirring in half the spices (except for sage).
- Add garlic, red pepper, and remainder of spices, continuing to saute vegetables.
- Add mushrooms and continue to stir all vegetables as they cook. Add more olive oil as needed.
- Scramble eggs in a separate bowl. Remove vegetables from burner before onions brown.
- Add vegetables to bread cubes in bowl and stir. Add broth and continue to stir until moist.
- Add eggs and sage to stuffing mixture in bowl and mix until evenly distributed.
- Spray or wipe baking pans with olive oil. Place and distribute bread crumb mixture in pans.
- Preheat oven to 350 degrees and bake dressing mixture in hot oven for 20-30 minutes (uncovered).
- Remove stuffing from oven once it is crisp and lightly browned on top but still moist inside.
- Cover with foil and keep stuffing warm until it is ready to serve.
MULTI-GRAIN STUFFING WITH CRANBERRIES, SAUSAGE AND PECANS
Used Multi-Grain Stuffing Mix by Fresh Gourmet - this turned out great with Coy's first ever smoked turkey. Served with Pan Gravy. YUM!
Provided by lesliecoy
Categories < 4 Hours
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook turkey sausage in a large skillet on medium high heat, stirring to break into crumbles, until brown. Remove from pan with a slotted spoon, leaving pan drippings, and set aside.
- Add butter to skillet to melt. Add celery, onion, and apples. Sauté for 5 minutes.
- In a large bowl, combine Multi-Grain Stuffing with Cranberries,sausage, vegetables and pecans.
- (NOTE:if you are not using this Stuffing mix add 1/4 cup craisens)
- Lightly toss with liquid.
- Spread stuffing evenly in a buttered baking dish. Cover with foil and bake at 350 for 30 minutes. Remove foil and continue to bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 523.3, Fat 40, SaturatedFat 10.5, Cholesterol 50.4, Sodium 1002.7, Carbohydrate 25.2, Fiber 4.7, Sugar 7.2, Protein 17.2
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