VEGETARIAN CARAMELIZED ONION & CHANTERELLE MUSHROOM STUFFING
This simple vegetarian stuffing recipe is made special with a handful of sourdough bread thrown into the mix, caramelized onions, and delicately-delicious chanterelle mushrooms.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees Fahrenheit and butter a 9x13 inch baking pan.
- Spread bread cubes on two rimmed cookie sheets and bake for about 10-12 minutes, stirring once, until they begin to turn golden brown and are fairly dry and crisp. Remove from oven and set aside.
- In a large saute pan over medium heat, melt butter.
- Add onions, 1 teaspoon salt and a couple grounds of fresh ground pepper. Cook on medium-low for about 30 minutes, stirring occasionally, until softened and well-browned (caramelized).
- Increase heat to medium and add the celery and mushrooms to the pan. Stirring frequently, saute until tender, about four minutes.
- Add sage, thyme, and parsley, and stir for another minute.
- Add a cup of the broth, gently stirring until much of the bits of onion have come off of bottom of the pan.
- Set aside and let onion and broth mixture cool to room temperature.
- In a large bowl, beat the egg.
- Stir in the onion/broth mixture and the rest of the broth.
- Add the bread, and toss to coat evenly.
- Pour into the prepared baking pan and press the top gently.
- Bake uncovered for 40 - 50 minutes or until browned and crisp on top.
CARAMELIZED ONION AND CORNBREAD STUFFING
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
CARAMELIZED ONION AND MUSHROOM STUFFING
A moist and savory stuffing full of caramelized onions and mushrooms. The only stuffing my family will eat!
Provided by SuzieQue
Categories Thanksgiving
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spread bread cubes in single layer on a large baking sheet.
- Bake, stirring occasionally about 10 minutes or until golden brown.
- Transfer to a large bowl.
- In a large, heavy frying pan, melt the butter over medium high heat.
- When hot, add onions and cook, stirring occasionally until golden brown.
- About 20 minute.
- Reduce heat to medium and add the mushrooms and celery.
- Cook and stir until tender, about 8 minutes.
- Add this mixture to the bread cubes along with the parsley and tarragon.
- Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
- Add hot stock to the bread mixture and season to taste with salt and pepper.
- Mix in the eggs.
- Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
- Cover with foil and bake at 325 degrees for 30 minutes.
- Uncover and bake until top is golden brown, about 30 minutes longer.
- I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!
CREAMED-MUSHROOM BRUSCHETTA WITH CARAMELIZED ONIONS
Start by making the caramelized onions. These take a great deal of time. The onions here, barely slicked with neutral oil, surrounded by sweet wine, can take up to 30 minutes to achieve the excellence you are looking for. You stir and stir and stir.
Provided by Sam Sifton
Categories appetizer
Time 1h15m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat a heavy-bottomed pan over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add the onions and salt. Do not stir immediately. Wait 1 minute, then begin to stir frequently over high heat for 5 minutes, or until the onions have released liquid and started to become translucent.
- Turn the heat down to medium and add Marsala. Cook, stirring often, for what will seem like an eternity, until the onions are fully melted and dark brown, approximately 20 to 30 minutes.
- Heat a heavy-bottomed pan with high sides over high heat. Once the pan is hot, add vegetable oil. Once the oil shimmers, add butter. When butter foams, add mushrooms and cook, stirring occasionally, until the mushrooms have released their liquid and are golden brown, approximately 15 to 20 minutes.
- Reduce heat to medium low and, using a wooden spoon, create a well in the middle of the mushrooms. Add thyme, salt, black pepper and shallots; sweat until shallots have cooked through and become translucent, approximately 3 to 5 minutes.
- Return heat to high and add sherry vinegar to deglaze pan, then add cream and bring to a low boil.
- Check for seasoning. Mushrooms can be reserved until needed, then reheated over a medium flame. Add a splash of extra cream to loosen, if needed.
- Grill or toast bread to a light char.
- Spread 2 tablespoons caramelized onions over each piece of toast, followed by approximately 1/4 cup of creamed mushrooms.
- Garnish with minced chives.
ONION MUSHROOM STUFFING
This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly.
Provided by Bergy
Categories Chicken
Time 40m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away!
- This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
- If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).
Nutrition Facts : Calories 245.1, Fat 11.9, SaturatedFat 6.6, Cholesterol 61.6, Sodium 515.6, Carbohydrate 29.2, Fiber 2.8, Sugar 4.7, Protein 6.2
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
- In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
- Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
- Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
- Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.
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- Place racks in middle and top of oven; preheat to 300°. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25–35 minutes. Let cool.
- Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
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- Increase oven temperature to 350°. Whisk eggs and 2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 tsp. or 1¼ tsp. salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
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#weeknight #time-to-make #course #preparation #occasion #stuffings-dressings #side-dishes #holiday-event #dietary #thanksgiving #4-hours-or-less
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