ONION MUSHROOM STUFFING
This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly.
Provided by Bergy
Categories Chicken
Time 40m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away!
- This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
- If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).
Nutrition Facts : Calories 245.1, Fat 11.9, SaturatedFat 6.6, Cholesterol 61.6, Sodium 515.6, Carbohydrate 29.2, Fiber 2.8, Sugar 4.7, Protein 6.2
MUSHROOM STUFFED ONIONS--MIDWEST
From the 1946 edition of Joy of Cooking, and not to be found in subsequent editions (at least not the newer ones--I have three different editions now and am passing on the newest one). These are delicious and an unusual side dish (1-2 each) or vegetarian main dish (serving 2-4 per person). Since this is from a fairly old cookbook, actual measurements are nonexistent for many of the ingredients. I HAVE made these and remember loving them, but that was 30 or so years ago. I shall make them again soon and edit the recipe to add suggested amounts and estimated times. The onion cases may be made ahead; the active prep time of 30 minutes assumes they are premade. The time of 90 minutes includes making the onion cases.
Provided by BarbryT
Categories Vegetable
Time 50m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- To make onion cases: peel 6 medium or 3 large onions. Boil/simmer until tender.
- Remove from water and cool. If using medium onions, cut a slice from the top and hollow out, leaving a 3/4-inch shell. (Hint: use kitchen scissors). If using large onions, cut in half (doesn't matter whether horizontally or vertically). Remove the centers, leaving a 3/4-inch shell. Chop the centers.
- Preheat oven to 400°F.
- Sauté the chopped mushrooms in 2 T of the butter until tender; sprinkle with 1 T of the flour and mix. Stir in 1/3 C milk or cream and stir until thickened. Season with salt and lots of paprika. Fill the onion cases with mushroom mixture.
- Make white sauce by melting 2 T butter; stir in 2 T flour until blended. Slowly stir in 1 C milk or cream; stir until thickened. Add the chopped onion centers and any of the mushroom mixture that didn't fit in the onion cases. Season the sauce well with salt, paprika, and Worcestershire sauce or sherry.
- Pour the seasoned white sauce into a shallow baking dish. Add the stuffed onion cases, stuffing side up. The tops may be sprinkled with bread crumbs dotted with butter or sprinkled with cheese -- or not.
- Bake the onions until they are well-heated. Garnish with parsley. They may be served on toast.
- For vegetarian do not use Worcestershire sauce option use the sherry or use a vegetarian Worcestershire sauce.
Nutrition Facts : Calories 333.7, Fat 19.7, SaturatedFat 12.3, Cholesterol 55.9, Sodium 170.7, Carbohydrate 34.4, Fiber 3.6, Sugar 10, Protein 7.6
FRENCH ONION SOUP STUFFED MUSHROOMS
Provided by Food Network Kitchen
Categories appetizer
Yield 24 stuffed mushrooms
Number Of Ingredients 0
Steps:
- Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
- Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
- Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
- Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.
CARAMELIZED ONION AND MUSHROOM STUFFING
A moist and savory stuffing full of caramelized onions and mushrooms. The only stuffing my family will eat!
Provided by SuzieQue
Categories Thanksgiving
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spread bread cubes in single layer on a large baking sheet.
- Bake, stirring occasionally about 10 minutes or until golden brown.
- Transfer to a large bowl.
- In a large, heavy frying pan, melt the butter over medium high heat.
- When hot, add onions and cook, stirring occasionally until golden brown.
- About 20 minute.
- Reduce heat to medium and add the mushrooms and celery.
- Cook and stir until tender, about 8 minutes.
- Add this mixture to the bread cubes along with the parsley and tarragon.
- Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
- Add hot stock to the bread mixture and season to taste with salt and pepper.
- Mix in the eggs.
- Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
- Cover with foil and bake at 325 degrees for 30 minutes.
- Uncover and bake until top is golden brown, about 30 minutes longer.
- I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!
SAVORY STUFFED ONIONS, MUSHROOMS, SAUSAGE AND BELL PEPPERS
These are a great side dish for a BBQ and substantial enough for a summer meal. This is for the oven but feel free to cook these in foil on the grill. (Note: Onions may be a bit firm. If you wish, precook the slices a bit or cook separately and bake a little longer.)
Provided by Aroostook
Categories Vegetable
Time 1h
Yield 42 serving(s)
Number Of Ingredients 20
Steps:
- Divide stuffing into three bowls.
- In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
- Sauté a cup of minced onion in butter or cooking spray.
- Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
- Preheat oven to 350°F.
- Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
- Add 1 (8-ounce) package cream cheese, softened.
- Mix well and stuff pepper halves.
- Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
- Stuffed Onions: Brush onions with olive oil.
- Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
- Top onion slices with a mound of stuffing and place on a baking sheet.
- Drizzle a bit of butter on top and sprinkle w/ grated cheese.
- Bake 20-25 minutes.
- Stuffed mushrooms: Remove stems from mushrooms.
- Chop stems fine.
- Coat mushroom caps with oil and set aside.
- Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
- Stuff caps with mixture.
- Place mushrooms on baking sheet.
- Drizzle tops with a bit of butter and a sprinkle of grated cheese.
- Bake 20-25 minutes.
Nutrition Facts : Calories 100.4, Fat 5.7, SaturatedFat 2.7, Cholesterol 21.2, Sodium 159.8, Carbohydrate 8.4, Fiber 0.9, Sugar 1.9, Protein 4.1
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