MOM'S VEGETARIAN STUFFING
Mom makes great stuffing - if you can get some! It's usually gone before it goes around the table, so I think she should double the recipe... I always get some, because she sets some aside for me (the only vegetarian) before she stuffs the bird. Feel free to add more or less of things, that's how Mom cooks, so this is an estimation based on memory.
Provided by Katzen
Categories Christmas
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute the above vegetables in oil and toss with bread, broth, raisins, apples, cranberries, and remaining ingredients. Put in an oven friendly container and cover. Place in oven alongside anything that is cooking at the time (like the turkey - or tofurkey).
- Take out of the oven after 60 minutes. Leave covered until ready to serve.
VEGETARIAN STUFFING
I take this to our family gathering for the holidays. Everyone likes it - the meat eaters don't miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like. Chopped walnuts can be substituted for chopped pecans.
Provided by Debra B.
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
- Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 52.2 g, Fat 12.2 g, Fiber 3.6 g, Protein 8.5 g, SaturatedFat 1.8 g, Sodium 944.9 mg, Sugar 9 g
EASY VEGETARIAN STUFFING
Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!
Provided by MOMFISH
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine boiling water and bouillon cube; stir until dissolved.
- Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
- Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g
VEGETARIAN STUFFING
Make and share this Vegetarian Stuffing recipe from Food.com.
Provided by Liza K.
Categories Vegan
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Place diced bread on a baking pan and place in oven. Toast bread for about 15 minutes, until the bread is crispy on edges and a nice golden color.
- Meanwhile, warm the butter in a saucepan. Add onion, celery and carrots. Cook over medium heat until the onions are translucent.
- Remove bread from oven and place into a large mixing bowl. Add in all herbs, chopped parsley, apples, nuts, dried cranberries and salt. Mix well.
- Place back into your baking dish and carefully drizzle vegetable stock over the entire dish.
- Bake, uncovered, for 30 minutes.
- season with black pepper and serve.
Nutrition Facts : Calories 164.8, Fat 6.6, SaturatedFat 2.3, Cholesterol 7.6, Sodium 369.4, Carbohydrate 23.8, Fiber 2.7, Sugar 5.2, Protein 3.5
MOM'S STUFFING
Make and share this Mom's Stuffing recipe from Food.com.
Provided by Lab Lover
Categories Thanksgiving
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove crust and cube the Texas Toast.
- Toast cubes in the oven at 350 until golden brown about 10 minutes.
- Melt butter in a large skillet, over moderate heat.
- Saute onion, celery and herbs in butter until celery is softened about 20 minutes.
- Add toasted bread cubes to the vegetable mixture to soak up butter.
- Place bread and vegetable mixture in a large mixing bowl.
- Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl.
- Mix thoroughly.
- Add salt and pepper to taste.
- Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.
MOM'S BEST STUFFING
A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.
Provided by crazymom
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Or better yet stuff it into a big fat turkey.
Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13
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