LEFTOVER STUFFING WAFFLES
Use up a whole lot of leftovers by cooking a stuffing-based batter in a waffle iron and topping the waffle with mashed potatoes, gravy and a dollop of cranberry sauce.
Provided by Food Network Kitchen
Time 30m
Yield 2-4
Number Of Ingredients 7
Steps:
- Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.
- Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
- Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.
AMBER'S SOURDOUGH STUFFING
All my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law, Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. -Kathy Katz, Ocala, Florida
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms, celery, carrot and onion; cook and stir until tender., Transfer to a large bowl. Add bread cubes and seasonings; toss to combine. Stir in egg and enough broth to reach desired moistness., Transfer to two greased 10-oz. ramekins or a 1-qt. baking dish. Bake 20-25 minutes or until top is lightly browned and a thermometer reads 160°.
Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 806mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
SOUTHWESTERN CHEESY STUFFING SOUFFLé
Cornbread stuffing, Monterey Jack cheese and chopped poblano chiles give this cheesy soufflé its Southwestern appeal.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Melt butter in medium skillet on medium-high heat. Add ham, onions and chiles; cook 8 min. or onions are crisp-tender, stirring frequently.
- Spread half the stuffing mix onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the ham mixture and cheese. Repeat layers. Whisk eggs and milk until blended; pour over ingredients in dish.
- Bake 50 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 165 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 18 g
SOUFFLE STUFFED CHICKEN
Make and share this Souffle Stuffed Chicken recipe from Food.com.
Provided by WendyMaq
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Using a serrated knife, cut the frozen spinach souffle crosswise into 4 equal pieces.
- Top half of each whole breast with one of the pieces of souffle.
- Fold half of the chicken over the filling and fasten edges with wooden picks.
- Heat the oil in large skillet over medium heat.
- Add garlic and cook for 3 minutes or until golden.
- Add chicken breasts and cook for 7 minutes per side or until well browned.
- Remove chicken to an oven-proof dish. Bake for 30 minutes or until a thermometer registers 170 degrees F when inserted into the thickest portion.
- While the chicken is baking, add broth, lemon juice, mustard, salt and pepper to the large skillet.
- Heat to boiling then reduce to low. Cover and simmer for 20 minutes or until the sauce is reduced to 1/2.
- To serve, remove and discard wooden picks. Arrange chicken on a warm serving platter and spoon sauce over the chicken. Garnish with freshly chopped parsley and lemon slices.
Nutrition Facts : Calories 349.5, Fat 19.6, SaturatedFat 6.6, Cholesterol 168.8, Sodium 763.4, Carbohydrate 6.4, Fiber 0.7, Sugar 2, Protein 35.4
FAMILY-FAVORITE SOURDOUGH STUFFING
Unlike most stuffing recipes, the base for this recipe is a loaf of sourdough French bread. This recipe has been a family favorite for years. Even people who never liked stuffing (like myself) will love it!
Provided by LTOPOIAN
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large frying pan over medium-high heat. Saute mushrooms, onion, and celery until soft, 7 to 10 minutes. Add sourdough bread, soup, parsley, sage, and thyme; toss together in the pan. Season with salt and pepper. Let sit for about 10 minutes.
Nutrition Facts : Calories 517 calories, Carbohydrate 37.6 g, Cholesterol 91.5 mg, Fat 38 g, Fiber 2.3 g, Protein 8.9 g, SaturatedFat 22.7 g, Sodium 871.3 mg, Sugar 3.5 g
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THE BEST TRADITIONAL STUFFING RECIPE | FOODIECRUSH .COM
From foodiecrush.com
4.6/5 (85)Total Time 40 minsCategory Side DishCalories 261 per serving
- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
CHEESY TURKEY & STUFFING SOUFFLé - MY FOOD AND FAMILY
From myfoodandfamily.com
- Melt butter in medium skillet on medium-high heat. Add turkey, onions and chiles; cook 8 min. or onions are crisp-tender, stirring frequently.
- Spread half the stuffing mix onto bottom of 9-inch square baking dish sprayed with cooking spray; cover with layers of half each of the turkey mixture and cheese. Repeat layers. Whisk eggs and milk until blended; pour over ingredients in dish.
- Bake 50 min. or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.
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