EASY VEGETARIAN STUFFING
Now my vegetarian doesn't have to miss out on stuffing. And it is a good way to use up slightly stale bread--just stick the ends in the freezer!
Provided by MOMFISH
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine boiling water and bouillon cube; stir until dissolved.
- Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
- Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 28.6 g, Cholesterol 22.9 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 420.5 mg, Sugar 3.4 g
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
SKIRLIE (SCOTTISH OATMEAL STUFFING)
Make and share this Skirlie (Scottish Oatmeal Stuffing) recipe from Food.com.
Provided by megsmaw
Categories Scottish
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter and gently fry the onion until soft.
- Stir in the oatmeal, season and cook gently for 10 minutes.
STUFFING
I like this one because it is easy and very tasty. It was my Grandmother's recipe, and has been in the family ever since.
Provided by Heidi Lukye
Categories < 4 Hours
Time 3h20m
Yield 8 cups, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Saute celery and onion (if using) in butter.
- Bring soup mix and water to a boil. Simmer 5 minutes. Stir in poultry seasoning, butter, celery and onion.
- Add this mixture to the bread cubes; toss together.
- Let stand in a warm place, covered.
- Stir occasionally.
- Stuff the bird when you are ready.
- Stuffing can also be put in a slow cooker if you are not going to stuff the bird.Grease crockpot; add stuffing; set on low for 3-4 hours.
Nutrition Facts : Calories 243.8, Fat 13, SaturatedFat 7.6, Cholesterol 30.5, Sodium 906.4, Carbohydrate 27.7, Fiber 1.7, Sugar 2.4, Protein 4.2
AUNT MAMIE'S
A cookie that is rolled around a nut filling and cut AFTER baking.
Provided by Rosina
Categories Desserts Cookies Filled Cookie Recipes
Yield 60
Number Of Ingredients 7
Steps:
- Beat together cream cheese and margarine until well blended. Add flour, mixing well. Shape into a ball, cover and chill for 2 hours.
- In saucepan over medium heat, cook sugar and milk, stirring occasionally until milk boils and sugar is dissolved. Add the ground nuts. Remove from heat and let cool until mixture is of spreading consistency.
- Roll out chilled dough on lightly floured surface to a rectangle about 18 X 12 inches. Cut in half lengthwise. Spread each piece with milk/nut filling and roll up like a jelly-roll, starting from the long side.
- Cut each roll in half. Place seam side down on ungreased cookie sheets (two on a baking sheet). Leaving roll's shape intact, cut into slices 1/2 inch thick almost to the bottom of the roll.
- Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes or till done. Remove from sheet and sprinkle with confectioners' sugar. Cool on racks. Cut cookies all the way through. Refrigerate or freeze. Re-sprinkle with confectioners' sugar before serving.
- Variations: A) In place of milk/sugar/nut filling, spread with ground filberts and red raspberry preserves. B) Before rolling, sprinkle chopped chocolate chips over milk/sugar/nuts filling.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 7.9 g, Cholesterol 8.3 mg, Fat 5.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 22.7 mg, Sugar 4.2 g
AUNT PHYLLIS' THANKSGIVING STUFFING
Make and share this Aunt Phyllis' Thanksgiving Stuffing recipe from Food.com.
Provided by Oolala
Categories Onions
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To the giblets, add the vegetables and stew in a covered pan until soft.
- Add the stock to the bread crumbs to soften and use the liquid from the stewed vegetables too.
- Add the eggs and seasonings to taste.
- Add the giblet and vegetable mixture and adjust seasonings.
- Bake in a greased deep dish at 350 degree F. for 1 hour.
Nutrition Facts : Calories 119.8, Fat 3.6, SaturatedFat 1.1, Cholesterol 79.7, Sodium 174.1, Carbohydrate 16, Fiber 1.3, Sugar 1.8, Protein 5.8
AUNT MARIE'S VEGE STUFFING
A traditional Lebanese Stuffing for grape leaves, squash. cabbage, tomatoes, eggplant or even lettuce
Provided by Dusty-Dave
Categories Lebanese
Time 45m
Yield 12 stuffed squash, 6 serving(s)
Number Of Ingredients 14
Steps:
- mix and stuff away.
- Southern Lebanon omit lemon and olive oil and inctease sumac to 3 tablespoons.
- another variation is to omit sumac and increase lemon to taste.
Nutrition Facts : Calories 355, Fat 19.2, SaturatedFat 2.6, Sodium 339.5, Carbohydrate 40.5, Fiber 4.8, Sugar 1.5, Protein 6.2
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- The Best Vegetarian Stuffing Ever. This fan-favorite vegetarian stuffing recipe is sure to be the star of your Thanksgiving meal. Get This Recipe.
- Simple Is Best Dressing. The familiar mix of herbs in this dressing offers homey comfort. Simply use vegetable broth instead of the chicken broth to keep this dressing vegetarian-friendly.
- Rye, Kale, Mushroom, and Pumpkin Seed Stuffing. Again, you'll need to sub in vegetable stock instead of the chicken stock in this hearty, flavorful stuffing for a vegetarian take, but this recipe welcomes it, since it's packed with umami-rich mushrooms, pepitas, and savory rye bread.
- Kale and Wild Rice–Stuffed Winter Squash. Nutty, salty Pecorino Romano cheese gives this gorgeous stuffed squash a boost. Wild rice and toasted walnuts add chewy texture, while lemon and a little Dijon mustard keep things bright.
- Butternut Squash and Cheddar Bread Pudding. Fresh butternut squash adds just the right amount of sweetness to this bold vegetarian dressing that's laced with Tuscan kale and extra sharp cheddar cheese.
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