SAVORY SAUSAGE STUFFING
I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. -Ursula Hernandez, Waltham, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.
Nutrition Facts : Calories 261 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 446mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.
OLD FASHIONED SAVOURY ONION STUFFING
This is an old family recipe from my father's family that was passed down by learning how to make it in the kitchen. I don't think I've ever seen it written down anywhere. My father never used to measure anything. He started teaching me how to make this when I was 10, and eventually (given that we only made this a few times a year, Thanksgiving, Christmas, sometimes Easter) when he decided I was doing it right, I became the one to make it. I found the soya sauce add-in years after I left home by experimentation... This recipe makes a lot, enought to stuff one huge turkey or two smaller ones. My kids prefer it heated in a covered casserole dish in the oven or microwave rather than cooked in the turkey, they think the turkey fat cooking in with it makes it gross. I suspect they would think that of any stuffing... Leftovers reheat well in the microwave, or can be frozen.
Provided by _Pixie_
Categories Potato
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan (big enough to hold the onions) add the onions and 4 tablespoons of the summer savoury.
- Simmer at a low heat, stirring every five minutes or so until the onions are very tender, this takes an hour or two.
- Cook the potatoes until very tender, drain and mash with the milk.
- Add the onion mixture, the bread, 1 tablespoon summer savoury, salt, pepper and optionally the soya sauce.
- Mix well (I just use the potato masher and keep mashing until well combined).
- At the point I taste the mixture and adjust salt and pepper and start adding more summer savoury until it's where I like it.
Nutrition Facts : Calories 172.1, Fat 7.1, SaturatedFat 4.2, Cholesterol 17.4, Sodium 574.5, Carbohydrate 25, Fiber 3.2, Sugar 3.7, Protein 3.4
BAKED STUFFED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 side dish servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
- Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
- Lower the oven heat to 350 degrees F.
- Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
More about "old fashioned savoury onion stuffing recipes"
OLD FASHIONED BREAD, CELERY AND SAGE TURKEY STUFFING (OR …
From entertainingdiva.com
4.8/5 (47)Total Time 1 hr 15 minsCategory Side DishCalories 198 per serving
MOIST & SAVORY STUFFING RECIPE - PEPPERIDGE FARM
From pepperidgefarm.com
Servings 10Estimated Reading Time 1 min
MOIST AND SAVORY STUFFING - ALLRECIPES
From allrecipes.com
Servings 14Total Time 50 minsCategory Side DishCalories 133 per serving
GRANDMA'S THANKSGIVING TURKEY STUFFING | TASTES OF LIZZY T
From tastesoflizzyt.com
SOUTHERN CORNBREAD DRESSING - DINNER AT THE ZOO
From dinneratthezoo.com
SERIOUSLY GOOD MUSHROOM STUFFING - INSPIRED TASTE
From inspiredtaste.net
THANKSGIVING STUFFING RECIPE - SAVORY SWEET LIFE
From savorysweetlife.com
TRADITIONAL NEWFOUNDLAND SAVOURY DRESSING - LORD …
From lordbyronskitchen.com
BEST STUFFING RECIPE - OUR FAVORITE BUTTERY HERB STUFFING
From howsweeteats.com
CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE - SERIOUS EATS
From seriouseats.com
OLD FASHIONED BREAD STUFFING - FOXES LOVE LEMONS
From foxeslovelemons.com
OLD FASHIONED STUFFING (TURKEY STUFFING)- FOOD MEANDERINGS
From foodmeanderings.com
EASY SAVOURY STUFFING - CHATELAINE
From chatelaine.com
HOW TO MAKE AN OLD-FASHIONED STUFFED BELL PEPPERS RECIPE
From tasteofhome.com
OLD FASHIONED SAVOURY ONION STUFFING - LUNCHLEE
From lunchlee.com
SAVORY OAT & EGG FRITTATA RECIPE | QUAKER OATS
From quakeroats.com
15 EASY OLD-FASHIONED STUFFING RECIPES - CLICK AMERICANA
From clickamericana.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #low-protein #stuffings-dressings #side-dishes #potatoes #vegetables #canadian #oven #holiday-event #dietary #christmas #thanksgiving #low-calorie #low-in-something #onions #taste-mood #savory #equipment #number-of-servings #4-hours-or-less
You'll also love