SAUSAGE STUFFING WITH CARAMELIZED ONIONS
Provided by Amanda Hesser
Categories casseroles, side dish
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 15
Steps:
- Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
- Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 15 grams, Carbohydrate 82 grams, Fat 25 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1387 milligrams, Sugar 19 grams, TransFat 0 grams
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!
CARAMELIZED ONION AND CHESTNUT STUFFING
Steps:
- Preheat oven to 400°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool. Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer. Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture.) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing. To bake stuffing in turkey: Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes. To bake all of stuffing in baking dish:_Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.
BREAD STUFFING W/ PEARS, BACON, PECANS & CARAMELIZED ONIONS
I found this recipe at the Pear Bureau Northwest sight. It's filled with Bread Stuffing w/ Pears, Bacon, Pecans or Chestnuts, Caramelized Onions, rosemary, thyme, & sage. This can be baked it beforehand and reheat it once the turkey is out unlesss you have room in the oven can be put in 30 minutes before turkey is removed.
Provided by Rita1652
Categories Pears
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Coat a deep, 9-by-13-inch baking pan with the butter.
- Place the bread cubes in a very large mixing bowl.
- In a 10-inch saute pan, cook the bacon over medium heat until crisp.
- Using a slotted spoon drain the bacon and add to the bread in the bowl.
- Remove all but 2 tablespoons of the bacon fat from the pan, reserving the extra.
- Add the onions to the pan and saute over medium-high heat, stirring frequently, until soft and lightly browned, about 3 minutes.
- Sprinkle the sugar over the onions and saute, stirring constantly, until the onions turn golden and the edges caramelize, about 3 to 5 minutes.
- Add to the bread in the bowl.
- Return the pan to medium heat, add 2 tablespoons of the reserved bacon fat and swirl to coat the pan.
- Add the pears and celery and saute, stirring frequently, until softened, about 4 to 5 minutes.
- Add pecans, rosemary, parsley, thyme, sage, salt, and pepper to taste, and saute 1 minute longer.
- Add this mixture to the bread cubes, and stir to combine.
- Add the beaten eggs and stock to the bowl, and mix well.
- Place the stuffing in the prepared pan and bake, uncovered, until the top is lightly browned and crusty, about 1 hour.
ROASTED CHESTNUT AND MUSHROOM STUFFING
So delicious for your Holiday turkey dinner!! Always remember to use a knife to score the inner skin of each chestnut with an "x" before cooking, they contain moisture and wll explode if not properly prepared. Found this recipe in the Saltscapes magazine -
Provided by Chef mariajane
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet; sauté onion and celery until soft. Add mushrooms and chestnuts and continue to sauté until mushroom are slightly crisp. Add potato and carrot until heated through.
- Place bread in a large bowl. Add mushroom mixture and spices; mix well. Add vegetable stock and stir.
- Spoon mixture into a loaf pan and bake at 375F for 35-40 minutes. Allow to cool then slice and serve with your Holiday dinner.
Nutrition Facts : Calories 143.5, Fat 10.5, SaturatedFat 6.6, Cholesterol 27.1, Sodium 113.4, Carbohydrate 11.7, Fiber 2.5, Sugar 2.6, Protein 2.2
CARAMELIZED ONION AND CHESTNUT STUFFING
Categories Egg Onion Side Bake Sauté Thanksgiving Stuffing/Dressing Rosemary Fall Chestnut Parsley Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until golden brown, stirring occasionally, about 15 minutes. Transfer to large bowl; cool.
- Melt butter in heavy large skillet over medium-high heat. Add onions and sauté 10 minutes. Add rosemary; sauté until onions are golden brown, about 10 minutes longer. Add celery and sauté until beginning to soften, about 5 minutes. Add chestnuts and stir to blend. Transfer onion mixture to medium bowl. Mix in parsley. Add broth to skillet and bring to boil, scraping up any browned bits. Add to onion mixture. (Bread and onion mixture can be made 1 day ahead. Cover separately. Store bread at room temperature; refrigerate onion mixture.) Stir onion mixture into bread. Season with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.
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.
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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CARAMELISED PEARS AND CHESTNUTS RECIPE | DELICIOUS. …
From deliciousmagazine.co.uk
5/5 (3)Total Time 35 minsCategory Christmas Starter RecipesCalories 170 per serving
- Melt 10g of the butter in a heavy-based frying pan, then gently cook the onion for 5-8 minutes until soft and lightly browned. Transfer to a bowl and set aside. Melt another 20g of the butter in the pan, then add the pears and the sugar, raising the heat slightly. Bubble for a few minutes until the pears are golden on the underside, then flip them over and repeat until browned all over. Set aside with the onion.
- Melt the remaining butter, then turn up the heat and shake the pan until the butter foams. Add the chestnuts and thyme, season with plenty of salt, then toss well. Cook over a high heat for 2 minutes without moving the contents of the pan, until toasted on one side. Toss again and repeat.
- Return the onion and pears to the pan and cook, stirring from time to time but being careful not to break up the pears too much. Taste and adjust the seasoning, then add the lemon juice – you may only need a squeeze, depending on the sweetness of the pears.
CARAMELIZED ONIONS WITH CHESTNUTS AND ... - FOOD AND WINE
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5/5 Category OnionServings 10
- Bring a large saucepan of water to a boil. Add the onions and blanch for 30 seconds. Drain in a colander under cold running water. Slip off the papery skins and pat the onions dry.
- In a large, deep skillet, combine the chicken stock with the water, butter, vinegar and sugar. Cover and bring to a boil. Add the onions, cover and cook over moderately low heat until crisp-tender, about 15 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onions are covered with a deep-golden caramel, about 30 minutes longer; add a few tablespoons of water as the liquid evaporates.
- Add the Cognac, prunes and chestnuts to the onions and cook just until heated through. Season with salt and pepper and transfer to a serving bowl. Add 2 tablespoons of water to the skillet and scrape up any caramel stuck to the bottom and sides. Pour the sauce over the onions, garnish with the parsley and serve.
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- Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
- In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
- Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
FREEZABLE STUFFING WITH KALE AND CARAMELIZED ONIONS ...
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5/5 (3)Category StuffingCuisine AmericanTotal Time 1 hr 20 mins
- Preheat the oven to 400° F. In a large bowl, toss the bread with 1/4 cup of the oil; the bread will feel saturated. Season with salt and pepper to taste. Taste a cube of bread—it should be nicely seasoned. Spread bread onto a sheet pan in a single layer, reserving the bowl. Transfer to the oven and toast for 15 to 17 minutes, until golden. Set aside to cool briefly.
- Meanwhile, in a large sauté pan, melt the butter with the remaining 1/4 cup oil over medium heat. Add the onions, season with a pinch of salt, and cook, stirring, for 15 to 20 minutes, or until the onions are soft and beginning to caramelize.
- Meanwhile, place the kale in the reserved bowl, and when the onions have finished cooking, scrape them into the bowl over the kale, and toss to combine. Add the bread, and toss again. Add 1 cup of the chicken stock, 1/2 teaspoon salt, and fresh cracked pepper to taste. Toss to combine. Taste. This is when it’s important to get the seasoning right — this should taste well seasoned, so adjust with more salt and pepper as needed. In a small bowl, whisk the remaining 1/2 cup of stock with the egg and add to the bowl. Toss to combine.
- Grease a 9×13-inch baking pan with the softened butter and spread the mixture into it. Cover the pan with foil, transfer it to the oven (or see notes above for freezing), and bake the stuffing for 30 minutes. Uncover the pan and bake the stuffing for 15 to 20 minutes more, until the bread is golden and the kale is beginning to crisp. Remove the pan from the oven and let the stuffing stand for 10 minutes before serving it.
CARAMELIZED ONION AND HERB STUFFING RECIPE | REAL SIMPLE
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5/5 (410)Total Time 2 hrs 15 minsServings 8Calories 293 per serving
- Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, 1 teaspoon salt, and ¼ teaspoon pepper. Cook over medium-low heat, stirring occasionally, until deep golden brown, about 1 hour. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
- Add the bread, broth, eggs, chives, thyme, and ½ teaspoon salt to the onions and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
CARAMELIZED ONION STUFFNG WITH APPLES AND SAGE RECIPE
From womansday.com
Cuisine AmericanTotal Time 1 hr 10 minsServings 8Calories 326 per serving
- Add the onions, season with 3/4 teaspoon salt and 1/2 teaspoon pepper, and cook, covered, stirring occasionally, for 10 minutes.
- Add the celery and parsnips and cook, uncovered, stirring occasionally, until the vegetables are tender and the onions are beginning to brown, 8 to 10 minutes more.
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5/5 (1)Total Time 1 hr 45 minsCategory Thanksgiving Vegetable Side Dish RecipesCalories 230 per serving
- To prepare onions: Heat oil in a large skillet over medium heat. Add sliced onions, 2 teaspoons thyme and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until golden, 20 to 25 minutes. Add wine and cook, stirring occasionally and reducing heat if necessary, until the onions are deep golden brown, 20 to 25 minutes more. Add vinegar, increase heat to high and cook, scraping up the browned bits, until the vinegar evaporates, about 1 minute. Transfer to a large bowl.
- To prepare stuffing: Meanwhile, preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Toss bread with oil and pepper on a large rimmed baking sheet. Bake, stirring once, until crispy, about 15 minutes. Add to the bowl with the onions.
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