STUFFING
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a medium stock-pot, combine the chicken stock, celery, carrots, onions, poultry seasoning, dried parsley, cumin, oregano, salt, bay leaf and pepper and boil the mixture for 15 minutes. Spread the French bread cubes evenly over the bottom of a roasting pan. Pour the stock slowly over the French bread and let it sit for 3 minutes. Using a spoon, mix the stock and bread together. Bake until golden brown, about 30 minutes.
EVERYTHING BAGEL STUFFING
Steps:
- Place an oven rack in the middle position.
- Preheat oven to 375 degrees F.
- In a 3.5 quart braiser over medium heat, melt butter. Add the onions and scallion whites. Season with salt and pepper and cook until soft, 5 to 7 minutes. Add the chives, garlic and scallion greens and cook for 2 more minutes, until the garlic is fragrant and the chives and scallions are slightly wilted. Remove from the heat and set aside.
- In a large mixing bowl, whisk together chicken broth and eggs. Add the capers if using, bagels and onion/butter mixture and fold to combine. Add additional chicken broth as needed (the bread should be well-hydrated but not mushy). Pour into the pan and bake for 30 minutes, or longer if you'd like it to be browned more on top. Remove from the oven. Garnish with remaining chives. Serve hot.
TRADITIONAL SUPPER STUFFING WITH CIDER GRAVY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes.
- Quarter the apples and slice into each quarter on an angle to cut away the core. Chop apples into bite size pieces.
- Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and pepper and cook until tender, 7 to 8 minutes. Add turkey to the skillet and combine with vegetables, heat through 2 to 3 minutes then fold in bread and moisten with about 2 cups chicken stock.
- While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4 to 5 minutes.
- Serve stuffing doused with 1/2 cup gravy.
GRAMMA CARUSO'S SICILIAN STUFFING
This recipe comes from my Gramma, who was one of the best cooks I ever knew. My mom always made the traditional bread stuffing, which was okay, but when it was my Gramma Caruso's turn to have Thanksgiving, I couldn't wait to smell and eat her stuffing. Just like her, it was wonderful! Happy Thanksgiving, Gramma--I miss you!
Provided by Food Network
Categories side-dish
Time 15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
- Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
- There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter and cover.
MOIST AND SAVORY STUFFING
Steps:
- Heat the oven to 350 degrees F.
- Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
- Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.
JEANIE'S SCOTTISH STUFFING
Provided by Food Network
Number Of Ingredients 4
Steps:
- Mix well, stuff bird, and line roasting pan if desired.
CINNAMON BAGEL BREAD PUDDING
My son works at a bagel shop and always brings home leftover cinnamon bagels. We hate to waste food since we are a large family with five kids, so I came up with this incredible-tasting bread pudding that everyone loves. -Rebecca Moreland, Bristol, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the eggs, milk and vanilla. Gently stir in bagels. Transfer to a greased 13-in. x 9-in. baking dish; let stand for 15 minutes or until bagels are softened. Meanwhile, place butter and brown sugar in a small saucepan; cook and stir over medium-low heat until sugar is melted. Pour over baking dish., Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center is almost set. Let stand for 15 minutes. Serve warm.
Nutrition Facts :
EVERYTHING BAGEL STUFFING
Try swapping out the usual bread for everything bagels the next time you're in making stuffing for a big boost in flavor to a classic dish.
Provided by Jonathan Melendez
Categories < 4 Hours
Time 1h38m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease two jumbo doughnut pans and set aside.
- Place the bagel cubes on a baking sheet in an even layer and bake until golden brown and the bread pieces have dried out a bit, about 20 minutes. Give them a toss halfway for even browning. Remove from the oven and let cool.
- Place a large skillet over medium-high heat. Add the bacon and cook, stirring often, until crispy. Using a slotted spoon, remove the bacon from the pan.
- Drain all but 1 tablespoon of fat and then stir in the onion and celery. Cook until tender about 5 minutes. Season with salt and pepper.
- In a large mixing bowl, whisk together the chicken stock, eggs, and 1/2 cup cream cheese until well combined. Add in the toasted bagel pieces, the cooked onions and celery, 3 tablespoons scallions and most of the bacon and mix until well combined and bread is well coated.
- Divide the mixture evenly between the two pans and sprinkle with bagel seasoning. Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool slightly.
- Serve with a dollop of whipped cream cheese and garnish with remaining scallions and bacon.
Nutrition Facts : Calories 213.4, Fat 8.7, SaturatedFat 3.5, Cholesterol 63.4, Sodium 543.4, Carbohydrate 24.7, Fiber 1.5, Sugar 2.3, Protein 8.6
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