Stuffing Sprouts Recipes

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STUFFING SPROUTS



Stuffing sprouts image

Stuffing meets sprouts in a meaty mash-up that will win over the anti-sprouts contingent! Feel free to adjust the ingredients with your favourite stuffing recipe

Provided by Sophie Godwin - Cookery writer

Categories     Side dish

Time 45m

Number Of Ingredients 8

50g butter
1 onion , finely chopped
3 rashers smoked streaky bacon, chopped
small bunch sage , finely chopped
3 good-quality pork sausages , skins removed
500g Brussels sprouts , trimmed and halved
150g cooked chestnuts , roughly chopped
3 tbsp breadcrumbs

Steps:

  • Melt the butter over a low heat in a large, non-stick frying pan. Add the onion and cook for 10 mins until soft. Increase the heat to medium and stir in the bacon, sage and sausagemeat. Cook for 6-8 mins, breaking up the sausage with a wooden spoon, until starting to brown.
  • Tip in the sprouts and chestnuts, cover with a lid and cook, stirring occasionally, for 10 mins until the sprouts are tender. Keep them warm over a low heat until you are ready to serve. Just before serving, take off the lid, season, stir in the breadcrumbs and fry on high for 2 mins to toast them and get some colour on the sprouts.

Nutrition Facts : Calories 247 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

BRUSSELS SPROUTS-BACON STUFFING



Brussels Sprouts-Bacon Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

1 stick unsalted butter, plus more for the dish
6 slices thick-cut bacon, sliced 1/4 inch thick
1 pound Brussels sprouts, trimmed and sliced
Kosher salt
1 large onion, chopped
4 large stalks celery, chopped
1 cup jarred cooked chestnuts, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Freshly ground pepper
2 1/2 cups low-sodium chicken broth
2 large eggs
12 cups stale 1/2-inch multigrain bread cubes (about 2 pounds)
1/2 cup chopped fresh parsley

Steps:

  • Preheat the oven to 375˚. Butter a 3-quart baking dish. Cook the bacon in a large pot or Dutch oven over medium-high heat, stirring occasionally, until crisp and browned, 7 to 8 minutes. Stir in the Brussels sprouts and a pinch of salt and cook, stirring, until wilted, about 2 minutes. Remove to a bowl.
  • Melt 6 tablespoons butter in the pot. Add the onion, celery, chestnuts, garlic, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly, about 5 minutes.
  • Whisk the eggs in a large bowl. Add the bread cubes, Brussels sprouts mixture, vegetable-broth mixture and parsley; stir until well combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
  • Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes before serving.

BASIC STUFFING



Basic Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Number Of Ingredients 0

Steps:

  • Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

BEST SAUSAGE STUFFING



Best Sausage Stuffing image

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. This recipe is very adaptable, you can change it around anyway you like and it will still be delicious!

Provided by MOMMY5

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 35m

Yield 12

Number Of Ingredients 7

1 pound breakfast sausage
¾ cup margarine, melted
¾ cup finely diced onion
1 ½ cups chopped celery
8 cups soft bread cubes, divided
3 teaspoons poultry seasoning
¼ teaspoon ground black pepper

Steps:

  • Place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. Remove sausage from the skillet and let drain on paper towels. Combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
  • Cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . Stir in about 1/3 of the bread cubes. Pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. This stuffing is ready for baking.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 13.5 g, Cholesterol 27 mg, Fat 26.9 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 7.5 g, Sodium 512.3 mg, Sugar 1.8 g

BULGUR STUFFING WITH BRUSSELS SPROUTS AND DRIED MUSHROOMS



Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms image

Categories     Mushroom     Side     Bake     Sauté     Thanksgiving     High Fiber     Stuffing/Dressing     Brussels Sprout     Bulgur     Simmer     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 cups

Number Of Ingredients 9

2 1/2 cups boiling water
2 ounces dried porcini mushrooms (about 2 cups)
1 ounce dried morel mushrooms (about 1 cup)
1 cup finely chopped onion
1 stick (1/2 cup) unsalted butter
5 cups chicken broth
2 1/2 cups bulgur (preferably coarse)
1 1/2 pounds Brussels sprouts
1 cup packed fresh flat-leafed parsley leaves

Steps:

  • In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
  • Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
  • Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
  • In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
  • For cooking stuffing inside poultry:
  • Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
  • For cooking all or part of stuffing outside poultry:
  • In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).

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