Everything Stuffing Food

"EVERYTHING" STUFFING

My family goes crazy for this stuffing that I make in the slow cooker. It freezes well so we can enjoy it long after Thanksgiving has passed. -Bette Votral, Bethlehem, Pennsylvania

Provided by Taste of Home

Time 3h30m

Yield 9 servings.

Number Of Ingredients 15

Ingredients

1/2 pound bulk Italian sausage
4 cups seasoned stuffing cubes
1-1/2 cups crushed cornbread stuffing
1/2 cup chopped toasted chestnuts or pecans
1/2 cup minced fresh parsley
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
1-3/4 cups sliced baby portobello mushrooms
1 package (5 ounces) sliced fresh shiitake mushrooms
1 large onion, chopped
1 medium apple, peeled and chopped
1 celery rib, chopped
3 tablespoons butter
1 can (14-1/2 ounces) chicken broth

Steps:

In a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain. Transfer to a large bowl. Stir in the stuffing cubes, cornbread stuffing, chestnuts, parsley, sage, salt and pepper., In the same skillet, saute the mushrooms, onion, apple and celery in butter until tender. Stir into stuffing mixture. Add enough broth to reach desired moistness. Transfer to a 4-qt. slow cooker. Cover and cook on low for 3 hours, stirring once.

Nutrition Facts : Calories 267 calories, Fat 13g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 796mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

BASIC STUFFING

Basic Stuffing image

Provided by Food Network Kitchen

Categories side-dish

Time 1h5m

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

EVERYTHING BAGEL STUFFING

Everything Bagel Stuffing image

Try swapping out the usual bread for everything bagels the next time you're in making stuffing for a big boost in flavor to a classic dish.

Provided by Jonathan Melendez

Categories < 4 Hours

Time 1h38m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb about 3-4 large day-old everything bagel, cubed
6 slices bacon, thick-cut, diced
1 medium yellow onion, diced
3 celery ribs, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large eggs
1/2 cup whipped cream cheese, plus 1 cup for serving
2 cups chicken stock
6 tablespoons thinly sliced scallions, divided
1 -2 tablespoon everything bagel seasoning

Steps:

Preheat oven to 350 degrees F. Grease two jumbo doughnut pans and set aside.
Place the bagel cubes on a baking sheet in an even layer and bake until golden brown and the bread pieces have dried out a bit, about 20 minutes. Give them a toss halfway for even browning. Remove from the oven and let cool.
Place a large skillet over medium-high heat. Add the bacon and cook, stirring often, until crispy. Using a slotted spoon, remove the bacon from the pan.
Drain all but 1 tablespoon of fat and then stir in the onion and celery. Cook until tender about 5 minutes. Season with salt and pepper.
In a large mixing bowl, whisk together the chicken stock, eggs, and 1/2 cup cream cheese until well combined. Add in the toasted bagel pieces, the cooked onions and celery, 3 tablespoons scallions and most of the bacon and mix until well combined and bread is well coated.
Divide the mixture evenly between the two pans and sprinkle with bagel seasoning. Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool slightly.
Serve with a dollop of whipped cream cheese and garnish with remaining scallions and bacon.

Nutrition Facts : Calories 213.4, Fat 8.7, SaturatedFat 3.5, Cholesterol 63.4, Sodium 543.4, Carbohydrate 24.7, Fiber 1.5, Sugar 2.3, Protein 8.6

EVERYTHING BAGEL STUFFING

Everything Bagel Stuffing image

Provided by Molly Yeh

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

6 tablespoons butter or margarine
1 large red onion, thinly sliced
5 stalks of scallions, sliced, white and green parts separated
Kosher salt
Freshly ground black pepper
2 tablespoons chopped chives, plus 2 teaspoons for garnish
3 garlic cloves, minced
1 1/2 to 2 cups chicken broth (depending on how big and dry the bagels are)
2 large eggs
2 tablespoons capers, optional
5 large day-old everything bagels, cut into 1-inch cubes (about 8 cups)

Steps:

Place an oven rack in the middle position.
Preheat oven to 375 degrees F.
In a 3.5 quart braiser over medium heat, melt butter. Add the onions and scallion whites. Season with salt and pepper and cook until soft, 5 to 7 minutes. Add the chives, garlic and scallion greens and cook for 2 more minutes, until the garlic is fragrant and the chives and scallions are slightly wilted. Remove from the heat and set aside.
In a large mixing bowl, whisk together chicken broth and eggs. Add the capers if using, bagels and onion/butter mixture and fold to combine. Add additional chicken broth as needed (the bread should be well-hydrated but not mushy). Pour into the pan and bake for 30 minutes, or longer if you'd like it to be browned more on top. Remove from the oven. Garnish with remaining chives. Serve hot.

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