SAVORY MUSHROOM DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
- Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
- Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.
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.
MUSHROOM-SOURDOUGH STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Bring the chicken broth and dried porcinis to a boil in a medium saucepan. Reduce the heat and simmer until the broth takes on a strong mushroom flavor, about 15 minutes. Strain the liquid through a fine-mesh sieve into a large liquid measuring cup or bowl. Chop the porcinis and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add the wild mushrooms and cook, undisturbed, until starting to brown, about 5 minutes. Continue to cook, stirring occasionally, until well browned and tender, 5 to 7 minutes. Season with salt and pepper and remove to a plate.
- Add 6 tablespoons butter, the shallots, garlic and thyme to the skillet. Cook, stirring, until the shallots are tender and lightly browned, 4 to 5 minutes. Add the wild mushrooms, porcinis, reserved mushroom liquid, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, then remove from the heat.
- Whisk the eggs with 2 tablespoons chives in a large bowl. Add the bread cubes and mushroom mixture and toss until evenly 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, about 20 minutes. Let cool at least 15 minutes before serving. Sprinkle with the remaining 2 tablespoons chives.
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
STUFFING WITH MUSHROOMS, LEEKS AND BACON
Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
- Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
- Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams
STUFFING-STUFFED MUSHROOMS
In this recipe, classic stuffed mushrooms become an excellent vegetarian Thanksgiving appetizer or side dish by replacing Italian bread crumbs with cornbread, and using traditional stuffing flavors like rosemary, celery seeds and poultry seasoning. Two tips for making these extra flavorful: Trim the mushroom caps a bit to provide more surface area for caramelization, and pre-roast them to reduce moisture and prevent them from getting soggy. You can turn these into a main dish by using about eight large portobello mushrooms instead of two-bite cremini mushrooms, and increasing the cooking time accordingly. If you're lucky enough to have leftover Thanksgiving stuffing, you can use it in place of the cornbread mixture (you'll need about 4 cups); just add two beaten eggs and grated Gruyère cheese to bind the mixture before piling it onto the mushrooms and roasting.
Provided by Alexa Weibel
Categories dinner, lunch, finger foods, vegetables, appetizer, side dish
Time 1h
Yield 24 mushrooms (6 to 8 servings)
Number Of Ingredients 16
Steps:
- Heat the oven to 400 degrees and lightly brush a large rimmed sheet pan with olive oil.
- Using barely moist paper towels, wipe the mushroom stems and caps clean. Carefully tear off the mushroom stems, setting them aside in a medium bowl. Set each mushroom cap on its side and slice off the excess mushroom cap that curls over the gills. (The goal here is to create a flatter surface area so the mushrooms caramelize instead of steam, and so you can pile more stuffing on top.) Transfer the mushroom scraps to the bowl with the mushroom stems, then transfer the trimmed mushroom caps to the sheet pan, cut-side up.
- Brush the tops of the trimmed mushrooms with 3 tablespoons oil. In a small bowl, stir together the garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle the mixture over the tops of the mushrooms. Flip the mushrooms so they are cut-side down, and roast until they have released their liquid and are starting to caramelize, about 15 minutes. Remove sheet pan from heat, and set aside.
- While the mushrooms roast, prepare the filling: Finely chop the mushroom stems and scraps or transfer them to a food processor and pulse until finely chopped. (You will have about 2 cups.)
- In a large skillet, melt the butter over medium-high heat. Add the chopped celery, shallots, garlic, rosemary, poultry seasoning and celery seeds. Season generously with salt and pepper, and cook, stirring, about 5 minutes. Add the chopped mushrooms, season with salt and pepper and cook over medium-high, stirring occasionally, until caramelized and tender, 4 to 5 minutes. Transfer vegetable mixture to a large bowl to cool, at least 15 minutes.
- Once the vegetable mixture has cooled, stir in the cornbread, cheese, celery leaves and 3 tablespoons chopped parsley. Season generously with salt and pepper. Whisk the eggs together in a small bowl, then stir into the cornbread filling until combined. (Makes about 4 cups.)
- Wipe the sheet pan clean, then brush again with olive oil to coat. Mound about 1 to 2 tablespoons filling into each mushroom cap, patting them gently without packing them tightly, then transfer to the sheet pan, spacing them evenly apart. Bake until mixture on top is warmed through, 10 to 15 minutes. Broil until browned in spots, 2 to 4 minutes. Let cool a few minutes, then transfer to a serving platter and sprinkle with remaining 1 tablespoon minced parsley to serve.
SOURDOUGH, WILD MUSHROOM, AND BACON DRESSING
Provided by Bobby Flay
Categories Mushroom Side Thanksgiving Stuffing/Dressing Bacon Family Reunion Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350°F. Butter a 13 x 9 x 2-inch glass baking dish.
- 2. Spread the bread on a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until light golden brown, about 12 minutes. Remove from the oven and let cool. Put the cubes into a very large bowl.
- 3. Raise the oven temperature to 375°F.
- 4. Combine the mushrooms in a large baking dish or rimmed baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 30 minutes.
- 5. While the mushrooms are roasting, heat the remaining 1 tablespoon oil in a large deep sauté pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
- 6. Pour off all but 2 tablespoons of the rendered fat in the sauté pan and return to the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock, the sage, thyme, and parsley and season with salt and pepper. Bring to a simmer.
- 7. Add the mushrooms to the bread. Whisk the eggs in a small bowl and then whisk in a few tablespoons of the warm stock mixture. Add the eggs and the rest of the stock mixture to the bread, season with salt and pepper, and stir to combine. The dressing should be very wet; add more stock as needed. Scrape the mixture into the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown, 25 to 30 minutes longer. Remove from the oven and let cool for 10 minutes before serving.
MUSHROOM BREAD PUDDING
Wonderful served as a brunch centerpiece or as a holiday side, this rich vegetarian casserole can be assembled in advance, refrigerated overnight, then baked just before serving. You could certainly prepare it day-of and let the bread soak for 15 minutes before baking, but allowing it to sit overnight will make it more tender. Delicate brioche is the ideal bread for this pudding, and it is available in most supermarkets, often in the form of hamburger rolls, which are a good size and shape for this dish. Challah is also a good option, but it's a bit denser, so it may take more than 15 minutes for it to soak up the custard.
Provided by Susan Spungen
Categories brunch, dinner, lunch, casseroles, custards and puddings, vegetables, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Boil 1 cup of water in a small saucepan. Add the dried porcini mushrooms and soak until softened, about 15 minutes. Using a slotted spoon, transfer the mushrooms to a cutting board and finely chop; set aside. Carefully pour remaining mushroom liquid into a large bowl, leaving any grit behind.
- In a large (12-inch) skillet, heat 1 tablespoon oil and 1 tablespoon butter over high. Add fresh mushrooms and cook, stirring occasionally, until browned, about 8 minutes. Lower heat to medium. Add sage, shallots and chopped porcini, and cook, stirring, until shallot is translucent, 3 to 4 minutes. Add cognac, if using, season to taste with salt and pepper and cook, stirring, 1 minute more. Transfer to a plate.
- In the same pan, melt 1 tablespoon butter over medium heat. Add the leeks and a big pinch of salt and cook, stirring, until wilted, 5 to 7 minutes. Return the mushroom mixture to the pan and stir to combine with the leeks. Remove from heat.
- Add eggs to the large bowl with the mushroom liquid, and whisk to blend. Add cream, milk, cayenne, 1½ teaspoons salt and plenty of black pepper. Whisk thoroughly to combine, then add the Gruyère.
- Grease the bottom and sides of a 9-by-13-inch baking dish with butter, then add about 1/4 of the fresh mushroom mixture and arrange in an even layer. Arrange the bread slices on top in an overlapping pattern. Sprinkle the remaining mushroom mixture over top, tucking it in between the bread slices. Ladle the custard mixture over top, evenly distributing the cheese. Refrigerate, covered, overnight (see Tip).
- When ready to cook, remove the dish from the refrigerator about 30 minutes before baking. Heat the oven to 350 degrees. Top the pudding with Parmesan and bake for 40 to 45 minutes until set in the center (it may puff a bit). Run it under the broiler for 2 to 3 minutes to brown the top, watching carefully. Let sit 10 minutes, then serve warm, topped with additional sage if desired.
BREAD STUFFING WITH MUSHROOMS AND BACON
Categories Mushroom Side Bake Sauté Thanksgiving Stuffing/Dressing Bacon Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.
- Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
SAUSAGE AND MUSHROOM CORNBREAD DRESSING
I learned about corn bread dressing while living in the south for a few years. I decided to combine it with a few of my favorite stuffing ingredients to give it my own spin. -James Schend, Food Editor, Taste of Home
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 9 cups.
Number Of Ingredients 20
Steps:
- Place a 10-in. cast-iron skillet in the oven; preheat to 425°. Whisk together first 5 ingredients. In another bowl, whisk milk, eggs, 1/4 cup olive oil, honey and vinegar; whisk into dry ingredients. Remove skillet from oven; lightly grease with remaining olive oil. Pour in batter. Bake until golden brown, about 15 minutes. Cool 10 minutes; remove from pan to a wire rack to cool completely. , Meanwhile, in a large cast-iron skillet, cook sausage over medium-high heat, crumbling meat, until no longer pink. Remove and drain. In same skillet, cook mushrooms, celery and onion until onion is tender, about 5 minutes. Crumble cornbread into a large bowl; stir in sausage, mushroom mixture and remaining ingredients. Transfer to a greased 13x9-in. baking dish. Refrigerate, covered, at least 8 hours. , Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake, uncovered, until top is browned and mixture is set, 40-45 minutes.
Nutrition Facts : Calories 276 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 592mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.
MUSHROOM CORNBREAD DRESSING
This family-pleasing dressing is moist and flavorful, and it makes enough for a large gathering.-Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- For cornbread, combine the first 4 ingredients in a bowl. Combine 2 eggs, milk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool on a wire rack., In a skillet, saute mushrooms, celery and onions in butter until tender. In a large bowl, beat remaining eggs add broth, soup, almonds, poultry seasoning, pepper and vegetables. Crumble cornbread over mixture. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife comes out clean.
Nutrition Facts : Calories 267 calories, Fat 14g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
BREADLESS STUFFING
After the holidays, I had an extra turkey breast in my freezer. Since starting the 'South Beach Diet,' I couldn't figure out how I could make a great stuffing for phase one. I think I have come close. This is a lot better than I even though it would be!
Provided by J McDonald
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
- Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
- Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
- Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 23.4 mg, Fat 5.1 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 777.9 mg, Sugar 0.7 g
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