MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
SERIOUSLY GOOD MUSHROOM STUFFING
Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. The stuffing is savory and soft in the middle, and perfectly crisp on top. We keep this stuffing vegan and use a rich vegetable broth. We find the stuffing is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. Butter can also be substituted for the olive oil and you can add eggs, which will provide a slightly more dense, custardy texture. See our article above and the notes section below for more about eggs in stuffing.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 1h20m
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees Fahrenheit (176° C).
- Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
- While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
- Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
- Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
- Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
- Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.
Nutrition Facts : ServingSize 1 of 8 servings, Calories 270, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 694.7mg, Carbohydrate 37.2g, Fiber 4.2g, Sugar 5.2g, Protein 7.2g
STUFFING-STUFFED MUSHROOMS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.
RICH MUSHROOM STUFFING
Someone passed me this recipe years ago, but I've just started to use it. It's a vegetarian alternative to a meat-based stuffing. Rich and light.
Provided by George Santamouris
Categories Rice Stuffing and Dressing
Time P1DT1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
- Preheat the oven to 350 degrees F (175 degrees C).
- Chop thyme and rosemary leaves; set aside.
- Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.
- Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
- Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 29 g, Cholesterol 44.7 mg, Fat 12.5 g, Fiber 5.4 g, Protein 6 g, SaturatedFat 6.8 g, Sodium 516.9 mg, Sugar 3.1 g
MUSHROOM STUFFING
Steps:
- Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.
WILD MUSHROOM STUFFING
Steps:
- Preheat the oven to 325˚F.
- Cut the bread into 1/2-inch cubes and arrange them on two baking sheets. Bake for about 30 minutes, stirring occasionally, until the cubes are dry and light brown. Set aside.
- Bring 2 cups water to a boil in a small saucepan. Add the dried shatakes and stir to submerge them. Remove the pan from the heat, cover, and let the mushrooms steep for 30 minutes. Strain the broth into a measuring cup. You will need 1 1/2 cups of the broth for the stuffing; reserve aside. Cut off and discard the stems from the shatakes. Thinly slice the caps and reserve.
- While the mushrooms are steeping, heat a medium skillet over medium-high heat and melt 1 1/2 tablespoons of the butter. Add the fresh mushrooms and let them cook without stirring for 2 to 3 minutes, or until some of the mushrooms are beginning to brown. Stir the mushrooms and cook until the liquid has evaporated, 3 to 5 minutes. Add the sherry and simmer for 2 minutes. Remove the mixture to a bowl and set aside.
- Return the skillet to the stove over medium-low heat and melt the remaining 2 tablespoons butter in it. Add the onion, celery, garlic, thyme, sage, and marjoram. Cook until the onion mixture begins to soften but not brown, about 4 minutes. Remove from the heat.
- Increase the oven heat to 375˚F. and butter an 8-inch baking dish.
- To assemble, use your hands to toss the bread with the cooked mushrooms, shatakes, onion mixture, salt, pepper, and half of the cheese in a large bowl. In a separate bowl, combine the 1 1/2 cups mushroom broth with the stock. Drizzle half the liquid over the bread mixture while gently tossing. Let sit for 3 to 5 minutes for the bread to absorb the liquid. Continue to gently toss the bread mixture, adding enough liquid to make the bread moist but not soggy. (You might not use all of the liquid.)
- Pour the bread mixture into the baking dish and pat it down. Sprinkle the stuffing with the remaining cheese and cover it with a piece of lightly buttered aluminum foil. Bake for 30 minutes and then uncover and bake for another 10 to 15 minutes, or until the cheese is melted and the top layer is just beginning to brown. Serve warm.
- Make Ahead
- The stuffing will keep, covered, for up to 3 days in the refrigerator.
MUSHROOM STUFFING
This traditional bread stuffing features assorted mushrooms -- choose any variety you like.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
- Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
- Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
- Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
- Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish, and cover with buttered foil. Refrigerate until ready to cook.
- During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.
FANCY MUSHROOM STUFFING
Steps:
- Using a sharp knife, mince the chanterelles and the shiitakes (a food processor will mince the mushrooms too fine). In step 1 of the recipe for basic bread stuffing, add the minced mushrooms to the skillet with the minced onion. Cook over low heat for 15 minutes, rather than 5 minutes. Add all remaining ingredients except bread cubes and broth and stir well. Transfer the mixture to a large bowl, add the bread cubes and broth and toss to combine well. If baking in a casserole, it will not be necessary to add more chicken broth.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, Sodium 20 milligrams, Sugar 4 grams
MUSHROOM STUFFING
Fresh mushrooms add rich flavor to savory seasoned stuffing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- In 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion and mushrooms in butter about 3 minutes, stirring occasionally, until tender.
- Stir in half of the croutons. Cook, stirring frequently, until evenly mixed and croutons are softened. Stir in remaining croutons and ingredients. Stuff turkey just before roasting. Or spoon stuffing into greased 3-quart casserole or 13x9-inch glass baking dish; cover and bake at 325°F for 30 minutes, then uncover and bake 15 minutes longer.
Nutrition Facts : Calories 140, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 1 g, TransFat 1/2 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 AND SPINACH STUFFING
Provided by Sara Foster
Categories Mushroom Side Sauté Thanksgiving High Fiber Dinner Stuffing/Dressing Spinach Fall Family Reunion Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Melt 1/4 cup butter with olive oil in heavy large skillet over medium-high heat. Add diced wild mushrooms and sprinkle lightly with salt and pepper. Sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer mushrooms to large bowl.
- Melt remaining 1/2 cup butter in same skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. Add spinach and toss until just wilted, about 1 minute. Add vegetable mixture to bowl with mushrooms. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
- Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
- Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend well; whisk in 1 cup broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
- Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.
MUSHROOM STUFFING
I first tried this stuffing a few years ago, and it fast became our family's favorite. Just flavor a hearty corn bread mix with mushrooms and bacon and taste the spectacular results. -Kathy Traetow, Waverly, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 13 cups.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. , Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture., Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 764mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
VERY RICH MEAT STUFFING
Provided by Molly O'Neill
Categories casseroles, side dish
Time 2h
Yield about 16 cups
Number Of Ingredients 26
Steps:
- Place the giblets in a saucepan with the water, and simmer for 1 hour. Strain, reserve the broth, cool the giblets and chop.
- Place the bacon, chicken fat and butter in a large skillet, and cook for 3 minutes over low heat. Add the onion, celery and garlic, and cook for 5 minutes. Add the mushrooms, stir well to combine, and cook for 2 minutes. Add the ground beef, ground veal and sausage, and cook for 5 minutes, stirring to break up lumps of meat. Add the kidney, and simmer for 10 minutes. Add the giblets and the chicken livers, and cook for 5 minutes, stirring gently.
- Place the mixture in a large bowl, and add the bread crumbs, salt, pepper, parsley, mint, thyme, allspice and cumin, and stir to combine. Add the Cognac and chicken broth and stir. Add the chestnuts and the pine nuts and stir well. Adjust seasonings. When cool, this stuffing can be baked inside the turkey, or if you prefer, placed in a casserol and baked for 40 minutes at 350 degrees.
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