SHIITAKE-MUSHROOM STUFFING AND SAUSAGE STUFFING
The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our Spice-Rubbed Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
- Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes.
- If making sausage stuffing: Return skillet to medium heat, and add remaining 2 tablespoons oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain.
- Combine onion-mushroom mixture, bread, apricots, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.
- To make sausage stuffing: Transfer 5 cups stuffing to another large bowl, and mix in sausage.
- Let stuffings stand for 10 minutes, allowing bread to soak up liquid.
- To cook mushroom stuffing: Preheat oven to 375 degrees. Place stuffing in a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 50 to 55 minutes. Let stand for 10 minutes before serving.
- To cook sausage stuffing, follow directions for stuffing spice-rubbed roast turkey (recipe above), or preheat oven to 375, transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.
STICKY RICE STUFFING WITH CHINESE SAUSAGE AND SHIITAKES
Provided by Sue Li
Categories Side Thanksgiving Stuffing/Dressing Sausage Chestnut Dairy Free Peanut Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Rinse the rice in a colander, and then transfer to a medium bowl. Cover with 1 inch of water and let soak at room temperature overnight. Drain thoroughly.
- Heat a large cast iron skillet over medium heat. Add the pine nuts and toast, stirring, until golden, 3 to 4 minutes. Transfer to a plate and set aside, reserving skillet.
- Return skillet to medium heat and add oil. When oil is hot, add the shallots and mushrooms and cook, stirring, until the shallots are golden brown, 3 to 4 minutes. Add the sausage and cook until the sausages curl slightly, 1 minute more. Add the sherry, bring to a boil, and cook until syrupy, about 1 minute. Add the soy sauce, chestnuts, rice, and toasted pine nuts and toss until the rice kernels are evenly coated. Stir in the broth or water and season with salt. Cover and simmer over medium-low heat until the rice is cooked, 20 to 25 minutes.
- Garnish rice "stuffing" with sliced scallions before serving.
MUSHROOM AND SAUSAGE STUFFING
Provided by Anne Burrell
Categories side-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
- Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
- Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
- Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
- Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.
MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS
I hate being "good" over the holidays, but this lower-carb mushroom stuffing makes it so much better! This portobello mushroom-based stuffing has all the amazing flavors of a hearty stuffing without the bread. It is so easy, rich, and delicious, my family eats it as a side dish for any type of meat, any time of year.
Provided by Deirdre
Categories Sausage Stuffing and Dressing
Time 1h40m
Yield 4
Number Of Ingredients 16
Steps:
- Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
- Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
- Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
- Cook stuffing until browned on the top, about 15 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 28.4 g, Cholesterol 51.2 mg, Fat 33.2 g, Fiber 7.3 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 983.4 mg, Sugar 15.5 g
SAUSAGE AND MUSHROOM STUFFING
Provided by Craig Claiborne
Categories side dish
Time 15m
Yield 4 to 6 servings for a 1 14-pound turkey
Number Of Ingredients 13
Steps:
- Break up sausage and place in fairly deep skillet. Cook, stirring to break up lumps, until meat has lost raw look.
- Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to sausage. Add onions and garlic. Cook, stirring, until onions are wilted. Stir in marjoram. Cook about 2 minutes.
- Add celery and mushrooms. Cook, stirring often, about 5 minutes. Remove from heat and let stand briefly. Add bread crumbs and eggs and stir to blend. Add parsley, salt and a generous grinding of pepper. There should be about 6 cups.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 24 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams
BAKED SHIITAKE STUFFED MUSHROOM CAPS
These mushrooms are stuffed with goat cheese and herbs. This recipe is from the Olema Inn by the Point Reyes National Seashore.
Provided by cookiedog
Categories Vegetable
Time 20m
Yield 8 mushrooms, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the goat cheese with garlic, fines herbes, and ground pepper.
- Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
- Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.
Nutrition Facts : Calories 227.7, Fat 17, SaturatedFat 11.7, Cholesterol 44.8, Sodium 293.6, Carbohydrate 6.9, Fiber 0.8, Sugar 2.9, Protein 12.8
MUSHROOM, WHITE SAUSAGE AND PROSCIUTTO STUFFING
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield Enough stuffing for a 12-pound bird
Number Of Ingredients 14
Steps:
- Slice thin the mushrooms and chop the stems. In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes. Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds. Scrape the contents of the skillet into a bowl. Season with salt and pepper. Add the remaining butter to the skillet and slowly brown the sausages on all sides.
- Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground. In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture. Mix thoroughly, adding at the same time the flamed Cognac. (If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
- Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy. Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs. Correct the seasoning. Cool and set aside until ready to stuff the turkey.
More about "shiitake mushroom stuffing and sausage stuffing recipes"
CLASSIC STUFFING - RECIPE GIRL
From recipegirl.com
Ratings 5Calories 199 per servingCategory Side Dish
- In a small pan, sauté the onion and celery in butter over medium heat until tender. Remove from heat and set aside.
- In a separate, larger skillet, cook the sausage and mushrooms until the sausage is no longer pink. Drain the sausage fat. Add the onion and celery (and the butter it was cooked in) and stir together.
- In a large bowl, combine the breadcrumbs and seasonings with the sausage/vegetable mixture. Moisten with wine and broth. Add the egg and mix well. If the stuffing seems too dry, mix in more broth. You want it to be pretty moist- it will dry out more in the oven.
- Use this stuffing to stuff your turkey, or place in a greased 9x13-inch casserole dish and bake (covered) at 375 degrees F. for 40 minutes- then remove cover and bake for an additional 10 minutes.
SHIITAKE MUSHROOM AND FRESH HERB STUFFING RECIPE
From foodandwine.com
4/5 Category Side DishAuthor Melissa Rubel JacobsonTotal Time 3 hrs
SERIOUSLY GOOD MUSHROOM STUFFING - INSPIRED TASTE
From inspiredtaste.net
SAUSAGE MUSHROOM THANKSGIVING STUFFING - A SPICY …
From aspicyperspective.com
SAUSAGE & MUSHROOM STUFFING | MUSHROOM RECIPES
From mushroomcouncil.com
WILD RICE, ITALIAN SAUSAGE AND SHIITAKE STUFFING RECIPE
From foodandwine.com
5/5 Author Sanford D'amato
- In a large saucepan, combine the chicken stock and shiitake stems and bring to a boil over high heat. Remove from the heat, cover and let steep for 30 minutes. Strain the stock and return it to the saucepan. Add the wild rice, bay leaf and 1 1/2 teaspoons coarse salt. Cover and bring to a boil over moderate heat, stirring occasionally, until the rice is tender, about 1 hour; add a little water during cooking if necessary.
- In a large nonstick skillet, brown the sausage meat over moderate heat, breaking it up with a wooden spoon, until cooked through, about 8 minutes. Transfer to a plate and let cool slightly, then coarsely chop. Pour off the fat from the skillet and reserve 2 tablespoons.
- Heat 1 tablespoon of the reserved fat and 1 tablespoon of the olive oil in the skillet. Add the onions and season with salt and pepper. Cook over moderately high heat, stirring often, until lightly browned, about 6 minutes. Add the apple and fennel seeds and cook for 3 minutes. Transfer the mixture to a large baking dish.
- Heat the remaining 1 tablespoon fat and 1 tablespoon olive oil in the skillet. Add the sliced shiitakes and cook over high heat, stirring, until softened and browned, about 5 minutes. Season with salt and pepper and add the shiitakes to the onion mixture. Stir in the wild rice and sausage and season again with salt and pepper.
STUFFED SHIITAKE MUSHROOMS RECIPE | CHINESE RECIPES | PBS FOOD
From pbs.org
HERBED BREAD STUFFING WITH MUSHROOMS & SAUSAGE RECIPE
From myrecipes.com
23 BEST SHIITAKE MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
SHIITAKE MUSHROOM STUFFING RECIPE, NOT JUST FOR THANKSGIVING
From blog.thenibble.com
MUSHROOM BRIOCHE STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
CLAY POT CHICKEN WITH SHIITAKE MUSHROOMS AND CHINESE SAUSAGE : …
From cookingchanneltv.cel30.sni.foodnetwork.com
WILD MUSHROOM AND SAUSAGE STUFFING - LENA'S KITCHEN
From lenaskitchenblog.com
SHIITAKE MUSHROOM STUFFING - RECIPE GIRL
From recipegirl.com
STUFFED SHIITAKE MUSHROOMS RECIPE | FRESH TASTES BLOG - PBS
From pbs.org
SAUSAGE STUFFING RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
MUSHROOM-SOURDOUGH STUFFING RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel29.sni.foodnetwork.com
SHIITAKE-MUSHROOM STUFFING AND SAUSAGE STUFFING
From mealplannerpro.com
BBQ DUCK AND SAUTEED SHIITAKE MUSHROOM FILLED BLUE CORN …
From cookingchanneltv.cel29.sni.foodnetwork.com
CORNBREAD STUFFING WITH APPLES AND SAUSAGE RECIPE | THE NEELYS
From foodnetwork.cel30.sni.foodnetwork.com
VEGETARIAN SHIITAKE MUSHROOM STUFFING - COOKING THERAPY
From cooking-therapy.com
You'll also love