IBBY'S PUMPKIN MUSHROOM STUFFING
A dark and wild tasting stuffing that is sure to disappear quickly!
Provided by Ibby
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
- Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
- Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
Nutrition Facts : Calories 580.6 calories, Carbohydrate 59.4 g, Cholesterol 107.2 mg, Fat 36.6 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 16.8 g, Sodium 952 mg, Sugar 2.1 g
PUMPKIN STUFFING
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F
- Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper.
- Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well.
- Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes.
- To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.
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.
EMERIL'S WILD-MUSHROOM STUFFING
Use this stuffing recipe when making Emeril's Turkey Roulade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Makes 2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, toss bread with milk; set aside. In a large skillet, cook bacon over medium, until crisp, 7 to 10 minutes. Add onion, celery, and garlic; cook until softened, 5 minutes. Add mushrooms; cook until they have released their liquid, about 4 minutes. Add Marsala; cook until evaporated, 2 to 3 minutes. Remove from heat; let cool to room temperature, about 10 minutes.
- Squeeze excess milk from bread; return bread to bowl. Add mushroom mixture, eggs, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Use immediately, or refrigerate, up to 1 day.
Nutrition Facts : Calories 65 g, Fat 3 g, Protein 4 g
WILD-MUSHROOM STUFFING
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Bring Marsala to a simmer in a saucepan. Pour over dried porcini in a bowl, cover, and let stand for 1 hour.
- Meanwhile, heat 2 tablespoons oil in a nonstick skillet over medium heat. Add sausages, and cook, crumbling with a spoon, until browned, about 8 minutes. Add onion, and cook until softened, about 5 minutes. Using a slotted spoon, transfer sausage and onion to a bowl.
- Add 4 tablespoons butter and fresh mushrooms to skillet, and cook until browned, 8 to 10 minutes. Drain dried porcini, reserving liquid, and squeeze in paper towels to remove any excess liquid; coarsely chop. Add dried porcini to skillet along with herbs, prunes, salt, and pepper. Cook for 3 minutes.
- Add mushroom mixture to sausages. Strain reserved Marsala through a sieve lined with cheesecloth or a paper towel. (Mushroom-sausage mixture and Marsala can be refrigerated separately in airtight containers overnight.)
- Preheat oven to 350 degrees. Place bread on a rimmed baking sheet. Toss with remaining 2 tablespoons oil, red-pepper flakes, salt, and pepper. Bake until golden brown, about 15 minutes.
- Add toasted bread mixture and reserved Marsala to mushroom-sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the pork roast (see recipe, page 110). Transfer remaining stuffing to an 8-inch baking dish. Pour stock over top, and dot with remaining 2 tablespoons butter cut into small pieces. Cover with parchment and then foil, and bake for 20 minutes. Uncover, and bake until top is crisp, about 25 minutes more.
WILD MUSHROOM STUFFING
"A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market." - Recipe from Christine L. on Allrecipes.com
Provided by billikers
Categories < 4 Hours
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
- Preheat oven to 325*. Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
- Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
- To bake the stuffing in a turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
- To bake all stuffing in pan: Preheat oven to 325*. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake unil top is crisp, about 15 minutes.
Nutrition Facts : Calories 931, Fat 43, SaturatedFat 13.4, Cholesterol 203.3, Sodium 931, Carbohydrate 115.6, Fiber 11.4, Sugar 13.4, Protein 29.4
WILD MUSHROOM STUFFING FOR TURKEY
A delicious stuffing made primarily of wild mushrooms! The stuffing of the Northwest! Originally submitted to ThanksgivingRecipe.com. Button mushroom caps can be substituted if crimini mushrooms are not for sale in your local market.
Provided by Christine L.
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 5
Number Of Ingredients 18
Steps:
- Combine the 2 cups hot water and the porcini mushrooms, let stand until the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.
- Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.
- Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Saute until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and saute for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.
- To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
- TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
Nutrition Facts : Calories 971.4 calories, Carbohydrate 116.7 g, Cholesterol 193 mg, Fat 40.8 g, Fiber 15.7 g, Protein 37.7 g, SaturatedFat 13.1 g, Sodium 1115.8 mg, Sugar 9.9 g
PUMPKIN BREAD MUSHROOM STUFFING
Not your usual stuffing! The sweetness of the pumpkin bread is offset by the savory taste of the various herbs. Go on, dare to be different this Thanksgiving! From allrecipes.com submitted by Ibby.
Provided by yooper
Categories Grains
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Spread bread cubes on a baking sheet, and let dry overnight.
- Alternatively, heat in a 250 degree oven until dry, about 1 hour.
- Preheat oven to 375 degrees.
- Butter a 2 quart baking dish.
- Melt butter in a large skillet over medium heat.
- Saute celery and onions for about 10 minutes.
- Add mushrooms, and continue cooking for about 8 minutes, or until tender.
- Season with rosemary, tarragon, chives, parsley, salt and pepper.
- Fold in bread cubes, and add enough broth to moisten.
- Transfer to prepared dish and cover with foil.
- Bake in preheated oven for 40 minutes.
- Remove cover, and bake for 10 minutes, or until top is crisp.
Nutrition Facts : Calories 229.1, Fat 23.3, SaturatedFat 14.7, Cholesterol 61, Sodium 646.6, Carbohydrate 5.4, Fiber 1, Sugar 2, Protein 1.3
WILD MUSHROOM STUFFING
Provided by R. W. Apple Jr.
Categories side dish
Time 30m
Yield Enough for a 12 to 14 pound turkey
Number Of Ingredients 13
Steps:
- Clean mushrooms, and cut in half crosswise. In a large skillet over medium heat, melt 2 tablespoons butter, and add shallots and 1/4 of the garlic. Saute until soft, about 2 minutes. Add mushrooms, and season with salt and pepper to taste. Saute until mushrooms are softened, about 8 minutes. Chop coarsely, then place in large mixing bowl.
- In the same skillet, melt remaining butter. Add the onions and the remaining garlic. Saute until softened, about 3 minutes. Season with salt and pepper to taste, and add to the bowl of mushrooms.
- Return skillet to medium heat, and add bacon. Cook until crisp, then remove bacon (discard or save for another purpose), saving fat. Add diced liver to pan, and saute over medium heat until browned, about 2 minutes. Drain well, season with salt and pepper to taste, and add to mushrooms.
- In a large mixing bowl, combine bread cubes and enough milk to saturate them. Drain bread, squeezing gently. Add to mushrooms, and mix gently. Add herbs and mix again. If desired, add egg to bind stuffing.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 13 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 6 grams, Sodium 476 milligrams, Sugar 7 grams, TransFat 0 grams
NORTHWESTERN WILD MUSHROOM STUFFING
Categories Mushroom Side Bake Sauté Thanksgiving Stuffing/Dressing Leek Sage Thyme Bon Appétit Peanut Free Soy Free
Yield 14 to 16 Servings (about 18 cups)
Number Of Ingredients 15
Steps:
- Combine 2 cups hot water and porcini mushrooms in medium bowl; let stand until mushrooms are soft, about 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry; chop coarsely.
- Preheat oven to 325°F. Divide bread between 2 baking sheets. Bake until beginning to brown, about 15 minutes. Cool. Transfer to very large bowl.
- Melt butter in heavy Dutch oven over medium-high heat. Add leeks, shallots, and crimini and shiitake mushrooms and sauté until golden and tender, about 15 minutes. Mix in celery and porcini; sauté 5 minutes. Transfer mixture to bowl with bread cubes. Mix in parsley, hazelnuts, thyme and sage. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill porcini soaking liquid and stuffing separately.) Mix eggs into stuffing.
- To bake stuffing in turkey:
- Fill main turkey cavity with stuffing. Combine broth and 1/2 cup reserved porcini soaking liquid in large glass measuring cup. Add enough broth mixture to remaining stuffing to moisten (about 3/4 to 1 cup broth mixture, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.
- To bake all stuffing in pan:
- Preheat oven to 325°F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes.
More about "pumpkin stuffing with wild mushrooms recipes"
PUMPKIN SOUP RECIPE WITH WILD MUSHROOMS - GREAT …
From greatbritishchefs.com
Servings 5Estimated Reading Time 2 minsCategory Starter
WILD MUSHROOM & PARMESAN THANKSGIVING STUFFING …
From thewickednoodle.com
PUMPKIN STUFFED WITH EVERYTHING GOOD - RECIPE
From finecooking.com
VEGAN PUMPKIN STUFFING | COOK FOR YOUR LIFE
From cookforyourlife.org
CHALLAH, WILD MUSHROOM & HERB STUFFING - ONCE UPON …
From onceuponachef.com
WHOLE ROASTED PUMPKIN STUFFED WITH WILD MUSHROOMS …
From telegraph.co.uk
WILD MUSHROOM STUFFING RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
WILD MUSHROOM PUMPKIN STUFFED SHELLS | CORIANDER
From corianderandlace.com
WILD MUSHROOM STUFFING // STUFFING RECIPE 101 - WHAT'S …
From whatsgabycooking.com
RYE, KALE, MUSHROOM, AND PUMPKIN SEED STUFFING …
From bonappetit.com
BABY PUMPKIN, STUFFED WITH MUSHROOMS, WALNUTS AND …
From thymeforcookingblog.com
WILD MUSHROOM STUFFING - WESTERN PENNSYLVANIA …
From wpamushroomclub.org
BAKED PUMPKIN WITH MUSHROOM & LEEK STUFFING - GREEDY …
From greedygourmet.com
Reviews 1Estimated Reading Time 2 minsServings 8Total Time 1 hr 40 mins
- Preheat oven to 180°C/fan 160°C/gas 4. Halve pumpkin crosswise and scoop out seeds and strings. Place pumpkin halves in a large baking dish, shallow side down. Bake, uncovered, for 1-1½ hours, or until fork tender.
- Meanwhile, Boil the rice and stock (you can use water if you like) in a saucepan until cooked. Drain and set aside.
- Melt the butter in a large frying pan, add the leeks and fry gently for about 10 minutes until sweet and tender. Add the mushrooms, nutmeg and cinnamon and fry for another 5 minutes. Lower the heat, add the rice to the vegetable mixture and stir well to blend all the flavours.
- Quarter the two cooked pumpkin halves and divide the vegetable-rice mixture evenly between the pumpkin wedges. Garnish with parsley and serve immediately.
WILD MUSHROOM STUFFING | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
SAUSAGE-AND-WILD MUSHROOM STUFFING RECIPE | MYRECIPES
From myrecipes.com
HERB SOURDOUGH STUFFING WITH WILD MUSHROOMS - ABRA'S KITCHEN
From abraskitchen.com
WILD MUSHROOM STUFFING RECIPE - ATKINS
From atkins.ca
WILD MUSHROOM STUFFING RECIPE - FOOLPROOF LIVIN
From foolproofliving.com
IBBY'S PUMPKIN MUSHROOM STUFFING | RECIPESTY
From recipesty.com
PUMPKIN SOUP WITH WILD MUSHROOMS - MARKS MUSHROOMS
From marksmushrooms.com
WILD MUSHROOM AND SPINACH STUFFING RECIPE | BON APPéTIT
From bonappetit.com
CRISPY WILD MUSHROOM STUFFING (THE ULTIMATE VEGETARIAN …
From playswellwithbutter.com
WILD MUSHROOM STUFFING RECIPE | EATINGWELL
From eatingwell.com
STUFFED MINI PUMPKINS RECIPE - KITCHN
From thekitchn.com
WILD MUSHROOM STUFFING RECIPE - BACKYARD FORAGER
From backyardforager.com
SUNDAY SUPPERS' WILD MUSHROOM AND BRIOCHE STUFFING
From unwrittenrecipes.com
WILD MUSHROOM STUFFING • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
WILD MUSHROOM STUFFING WITH FENNEL AND LEEKS - FEASTING AT HOME
From feastingathome.com
WILD MUSHROOM AND SAUSAGE STUFFING - LENA'S KITCHEN
From lenaskitchenblog.com
PUMPKIN STUFFING FOR THANKSGIVING - SUPER HEALTHY KIDS
From superhealthykids.com
WILD RICE, MUSHROOM AND ‘SAUSAGE’ STUFFED PUMPKIN (VEGAN)
From goodmotherdiet.com
WILD MUSHROOM STUFFING RECIPE - WALDY MALOUF | FOOD & WINE
From foodandwine.com
BEST STUFFING STUFFED PUMPKINS RECIPE - DELISH
From delish.com
STUFFED PUMPKIN WITH MUSHROOM RICE AND CRANBERRIES
From somethingsweetsomethingsavoury.com
WILD MUSHROOM STUFFING - RECIPE GIRL
From recipegirl.com
WILD MUSHROOM STUFFING | SOURDOUGH BREAD STUFFING - EAT THE LOVE
From eatthelove.com
WILD MUSHROOM STUFFING RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love