BACON STUFFED MUSHROOMS
The melted cheese and bacon make these irresistible! These mushrooms are simple and delicious! Add some of your diced favorites! Omit bacon for vegetarian version.
Provided by auntfanny
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
- Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
- Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
- Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
- Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 7.1 g, Cholesterol 47.7 mg, Fat 22.1 g, Fiber 1.5 g, Protein 11.4 g, SaturatedFat 11.1 g, Sodium 769.8 mg, Sugar 2.5 g
BREAD STUFFING WITH MUSHROOMS AND BACON
I first made this dressing a few years ago for Thanksgiving, and it is now our traditional dressing.
Provided by lazyme
Categories < 4 Hours
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325ºF. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
- Saute bacon in heavy skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain.
- Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes.
- Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.
- Preheat oven to 350ºF. Butter 13x9x2" glass baking dish.
- Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry.
- Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
Nutrition Facts : Calories 272.3, Fat 12.9, SaturatedFat 4.1, Cholesterol 50.7, Sodium 910.7, Carbohydrate 28.9, Fiber 2.5, Sugar 1.7, Protein 9.9
MOM'S BREAD STUFFING WITH MUSHROOMS AND BACON RECIPE - (4.5/5)
Provided by á-1554
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl. Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped onion and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
BREAD STUFFING WITH MUSHROOMS AND BACON
Categories Mushroom Side Bake Sauté Thanksgiving Stuffing/Dressing Bacon Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
- Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
SLOW COOKER BACON-MUSHROOM DRESSING
My favorite stuffing uses a slow cooker, which helps when your oven's busy. It goes with everything from turkey to game hens. -Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add mushrooms, onion and celery to drippings; cook and stir over medium-high heat 5-6 minutes or until onion is tender., In a bowl, whisk eggs and 1-1/2 cups broth until blended. In a large bowl, combine stuffing cubes, stuffing mix, bacon and mushroom mixture. Stir in egg mixture and enough additional broth to reach desired moistness., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 3 to 3-1/2 hours or until heated through and edges are lightly browned, stirring once.
Nutrition Facts : Calories 172 calories, Fat 4g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 657mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
MOM'S OLD FASHION BREAD STUFFING
This is our oldest family recipe. It is the essential stuffing and is the taste of our family meals.
Provided by mrsteacher22
Categories Grains
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat.
- Stir in seasoning and lemon pepper.
- Place bread cubes in a large bowl; add onion mixture and beaten egg.
- Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring.
- Spoon stuffing into neck and body cavities of the turkey.
- If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry.
- Recipe makes enough for a 15 pound bird.
Nutrition Facts : Calories 511.5, Fat 14, SaturatedFat 6.3, Cholesterol 38, Sodium 925, Carbohydrate 79.7, Fiber 5.3, Sugar 7.6, Protein 15.7
MOM'S SAUSAGE AND CRANBERRY STUFFING
Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!
Provided by Culinary Envy
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 2h10m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
- Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
- Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
- Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
- Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
- Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
- Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g
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