Moms Bread Stuffing With Mushrooms And Bacon Recipe 455

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BACON STUFFED MUSHROOMS



Bacon Stuffed Mushrooms image

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

4 slices bacon
2 (12 ounce) packages fresh white mushrooms
3 tablespoons butter, melted
6 pitted black olives, finely chopped
¼ cup finely chopped green onion
1 teaspoon oil-packed minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
1 tablespoon all-purpose flour
¼ cup milk
4 slices Swiss-flavored American cheese, chopped
3 tablespoons grated Parmesan cheese

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



Bread Stuffing With Mushrooms and Bacon image

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

1 1/4 lbs sourdough bread, 1/2-inch cubes
12 slices bacon, 1/2-inch pieces
2 medium leeks, chopped
3 cups celery, chopped
8 ounces mushrooms, sliced
1 1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups chicken broth
2 large eggs
1 1/2 teaspoons baking powder

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)



Mom's Bread Stuffing with Mushrooms and Bacon Recipe - (4.5/5) image

Provided by á-1554

Number Of Ingredients 12

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups) (can substitute with 12 slices of Italian bread)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
1 large onion
3 cups chopped celery
1 pound mushrooms, sliced (used 2 cans of sliced)
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth (also can use stock)
2 large eggs
1 1/2 teaspoons baking powder

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



Bread Stuffing with Mushrooms and Bacon image

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

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
3 cups chopped leeks (white and pale green parts only; about 2 medium)
3 cups chopped celery
1 pound mushrooms, sliced
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth
2 large eggs
1 1/2 teaspoons baking powder

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



Slow Cooker Bacon-Mushroom Dressing image

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

4 bacon strips, chopped
4 cups sliced fresh mushrooms
1 large onion, chopped
3 celery ribs, chopped
2 large eggs
1-1/2 to 2 cups reduced-sodium chicken broth, divided
1 package (14 ounces) seasoned stuffing cubes
1 package (6 ounces) corn bread stuffing mix

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



Mom's Old Fashion Bread Stuffing image

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

1 1/2 cups celery, chopped
1 cup onion, chopped
1/2 cup butter
1 teaspoon poultry seasoning
1/2 teaspoon lemon pepper
12 cups dry breadcrumbs
1 cup chicken broth
1 egg, beaten
milk

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



Mom's Sausage and Cranberry Stuffing image

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

1 loaf soft Italian bread
½ cup salted butter
¾ pound mild Italian sausage links, casings removed
¾ pound andouille sausage links, casings removed
2 cups diced yellow onion
2 cups diced celery
4 cloves garlic, minced
¼ cup minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 cups low-sodium chicken broth, divided
1 medium orange, zested and juiced, divided
3 large eggs
¼ cup minced fresh Italian parsley
1 (10 ounce) package dry bread stuffing mix
¼ cup dried cranberries, or more to taste

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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