PROSCIUTTO-STUFFED MUSHROOMS
Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts :
MUSHROOM/SAUSAGE STUFFING
Can be used to stuff a turkey, or baked in a covered casserole dish. Cooking time would be dependent on your choice. I like to use the packaged seasoned bread crumbs, and also hot Italian sausage. Use what you and your family enjoy..
Provided by sgt_pepper
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown sausage, add ½ butter, celery, onions, and mushrooms.
- Sauté over low - med heat.
- add remainder of butter, and ½ can of chicken broth.
- Add in a separate bowl, or pan, the breadcrumbs.
- Season with salt, pepper, and sage.
- When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.
Nutrition Facts : Calories 444.8, Fat 33.5, SaturatedFat 15.7, Cholesterol 73.6, Sodium 1078, Carbohydrate 23.7, Fiber 2.3, Sugar 3.9, Protein 12.8
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
MUSHROOM, WHITE SAUSAGE AND PROSCIUTTO STUFFING
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield Enough stuffing for a 12-pound bird
Number Of Ingredients 14
Steps:
- Slice thin the mushrooms and chop the stems. In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes. Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds. Scrape the contents of the skillet into a bowl. Season with salt and pepper. Add the remaining butter to the skillet and slowly brown the sausages on all sides.
- Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground. In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture. Mix thoroughly, adding at the same time the flamed Cognac. (If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
- Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy. Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs. Correct the seasoning. Cool and set aside until ready to stuff the turkey.
MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS
I hate being "good" over the holidays, but this lower-carb mushroom stuffing makes it so much better! This portobello mushroom-based stuffing has all the amazing flavors of a hearty stuffing without the bread. It is so easy, rich, and delicious, my family eats it as a side dish for any type of meat, any time of year.
Provided by Deirdre
Categories Sausage Stuffing and Dressing
Time 1h40m
Yield 4
Number Of Ingredients 16
Steps:
- Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
- Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
- Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
- Cook stuffing until browned on the top, about 15 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 28.4 g, Cholesterol 51.2 mg, Fat 33.2 g, Fiber 7.3 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 983.4 mg, Sugar 15.5 g
SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS
Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.
Provided by Anna Stockwell
Categories Thanksgiving Side Stuffing/Dressing Sage Sausage Mushroom Quick & Easy White Wine Parmesan
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
- Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
- Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
- Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
SAUSAGE AND MUSHROOM STUFFING
Provided by Craig Claiborne
Categories side dish
Time 15m
Yield 4 to 6 servings for a 1 14-pound turkey
Number Of Ingredients 13
Steps:
- Break up sausage and place in fairly deep skillet. Cook, stirring to break up lumps, until meat has lost raw look.
- Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to sausage. Add onions and garlic. Cook, stirring, until onions are wilted. Stir in marjoram. Cook about 2 minutes.
- Add celery and mushrooms. Cook, stirring often, about 5 minutes. Remove from heat and let stand briefly. Add bread crumbs and eggs and stir to blend. Add parsley, salt and a generous grinding of pepper. There should be about 6 cups.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 24 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams
TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING
My mother-in-law was famous for her wonderful turkey stuffing, which my husband always looked forward to at holiday time. When my in-laws moved to California, he was bemoaning that he wouldn't have that stuffing anymore! I asked my mother-in-law how she made it, but she didn't have it written down, and told me "a handful of this" and a "handful of that". Needless to say, when I attempted to recreate it, it was a disaster. I started building a recipe from scratch, and ended up incorporating mushrooms, which I love. Ultimately, my husband ending up preferring my stuffing! As they say, necessity is the mother of invention!
Provided by JackieOhNo
Categories Pork
Time 1h15m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
- In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
- In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
- Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!
Nutrition Facts : Calories 685, Fat 28.9, SaturatedFat 13, Cholesterol 107, Sodium 1185.9, Carbohydrate 76.4, Fiber 4.6, Sugar 8.7, Protein 28.7
SHIITAKE-MUSHROOM STUFFING AND SAUSAGE STUFFING
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our Spice-Rubbed Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
- Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes.
- If making sausage stuffing: Return skillet to medium heat, and add remaining 2 tablespoons oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain.
- Combine onion-mushroom mixture, bread, apricots, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.
- To make sausage stuffing: Transfer 5 cups stuffing to another large bowl, and mix in sausage.
- Let stuffings stand for 10 minutes, allowing bread to soak up liquid.
- To cook mushroom stuffing: Preheat oven to 375 degrees. Place stuffing in a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 50 to 55 minutes. Let stand for 10 minutes before serving.
- To cook sausage stuffing, follow directions for stuffing spice-rubbed roast turkey (recipe above), or preheat oven to 375, transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.
THREE-MUSHROOM DRESSING WITH PROSCIUTTO
Provided by Betty Rosbottom
Categories Mushroom Side Bake Christmas Thanksgiving High Fiber Stuffing/Dressing Winter Prosciutto Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until lightly browned and slightly crisp, about 18 minutes. Cool.
- Combine porcini mushrooms and 2 cups boiling water in medium bowl; let stand until mushrooms are soft, about 30 minutes. Strain, reserving soaking liquid. Chop mushrooms.
- Heat oil in heavy large skillet over medium-high heat. Add prosciutto and cook until crisp, stirring occasionally, about 4 minutes. Transfer to paper towels. Melt butter in same skillet over medium-high heat. Add button mushrooms, shiitake mushrooms, and onion to skillet and sauté until soft and brown, about 10 minutes. Add garlic, rosemary, and porcini mushrooms. Sprinkle with salt and pepper. Add wine and boil until almost all liquid evaporates, about 4 minutes. Transfer to bowl.
- DO AHEAD: Bread cubes, mushroom soaking liquid, prosciutto, and mushroom mixture can be made 1 day ahead. Cover and store bread cubes at room temperature. Cover mushroom soaking liquid, prosciutto, and mushroom mixture separately and chill.
- Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Combine bread cubes, 1/2 cup prosciutto, mushroom mixture, and 3/4 cup green onions in large bowl; toss to distribute evenly. Add eggs; toss to coat. Pour mushroom soaking liquid into 2-cup measuring cup. Add enough chicken broth to soaking liquid to measure 2 cups. Add broth mixture to bread mixture; toss to coat (mixture will be moist).
- Transfer dressing to prepared dish. Bake uncovered until top is slightly crisp, about 30 minutes. Sprinkle with remaining prosciutto and green onions.
- *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
SAUSAGE-STUFFED MUSHROOMS
Just something a little different from the clam-based stuffing(s). Basic recipe you can change to suit your personal tastes. I usually cook and stir the mushrooms in butter before stuffing, but that's just my preference. The guys LOVE these during football/dart nights.
Provided by Jamie Rigsby
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 1h5m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
- Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
- Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
- Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
- Bake in preheated oven until cheese is melted, about 30 minutes.
Nutrition Facts : Calories 141.1 calories, Carbohydrate 7.9 g, Cholesterol 20.9 mg, Fat 8.9 g, Fiber 1.1 g, Protein 8.5 g, SaturatedFat 4.1 g, Sodium 332.7 mg, Sugar 1.9 g
SAUSAGE MUSHROOM DRESSING
To go with your turkey entree, how about serving Sausage Mushroom Dressing? The recipe comes from Mary Coleman of Norwood, Massachusetts. "My children and guests almost pass over the turkey in favor of this savory dressing each holiday," Mary notes.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 2 casseroles (12-16 servings each).
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
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