BUTTERNUT SQUASH-MUSHROOM STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the mushrooms and cook, stirring occasionally, until all the moisture evaporates and the mushrooms start browning, about 7 minutes. Season with salt and pepper. Remove the mushrooms to a plate.
- Melt the remaining 6 tablespoons butter in the pot, then add the squash, collards, onion, celery, sage, thyme, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 10 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread, mushrooms and vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter).
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.
SQUASH-SHIITAKE STUFFING
Steps:
- In a large deep skillet, saute 1 1/2 pounds quartered shiitake mushrooms in 2 tablespoons butter; remove from the skillet.
- Season with salt and pepper and add 4 tablespoons butter, 3 chopped celery stalks, 1 tablespoon chopped sage, 8 sliced shallots, 2 minced garlic cloves and 1 diced peeled butternut squash; cook 5 minutes.
- Pour in 1/2 cup apple cider; cook 3 minutes, then add 3 cups chicken broth. Simmer until step 5.
- In a large bowl, mix 1/4 cup chopped parsley and the sauteed shiitakes.
- Add to the bowl 8 cups toasted sourdough bread cubes and the hot broth mixture.
- Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
SQUASH STUFFING
Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out.
Provided by BECKYU_2000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a medium bowl, mix the squash, cream of celery soup, and onion.
- Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
- Cover, and bake 45 minutes in the preheated oven, or until lightly browned.
Nutrition Facts : Calories 191.2 calories, Carbohydrate 22.2 g, Cholesterol 23.2 mg, Fat 8.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 826 mg, Sugar 3.7 g
OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS
Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Oyster Celery Leek Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
- Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
- Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.
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.
EASY SQUASH STUFFING
My friends just rave about this creamy side dish. It's a snap to jazz up summer squash, carrots and onion with canned soup and stuffing mix. -Pamela Thorson, Hot Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat. , Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 2-3 hours or until vegetables are tender.
Nutrition Facts : Calories 349 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 891mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
ACORN SQUASH WITH LEFTOVER STUFFING
Our Test Kitchen offer up this unique way to present leftover stuffing. Serve this squash as a hearty side dish or as a meatless entree.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.
Nutrition Facts : Calories 240 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 680mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 6g protein.
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.
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