Meaty Holiday Stuffing Food

NUT-FREE KETO HOLIDAY STUFFING

Steps:

• Preheat the oven to 350 F/ 177 C
• Beat the eggs well in a small bowl.
• Combine all ingredients with zucchini noodles in a baking dish. We use a small glass loaf pan which achieves the perfect depth which is about two inches.
• Bake for 40 minutes or until the stuffing is slightly browned and bubbly on top.
• Serve with or without homemade gravy exactly as you would a grain-based stuffing.
• Refrigerate leftovers and reheat as desired. Lasts for 5 days refrigerated.

MEATY HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Brown the beef and pork in a large skillet over medium heat; drain and set aside.
• Melt the butter in the skillet over medium heat. Cook and stir the celery and onion in the melted butter until soft. Stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. Pour the sherry into the mixture; stir. Add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. Transfer the stuffing to the prepared baking dish; cover with aluminum foil.
• Bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.

VEGETARIAN HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Heat ½ tablespoon olive oil in a large saucepan over medium-high heat, swirling to coat pan. Add chopped onion and salt and sauté, stirring occasionally, until golden brown, about 20 minutes. If onions start to cook too quickly, add about ¼ cup water to slow the cooking and allow carmalization. Remove onions from pan to a large bowl, and set aside.
• Heat ½ tablespoon olive oil in the same pan and add in the mushrooms. Sauté mushrooms until they release all of their water and start to brown, about 10 minutes. Remove mushrooms and either place in the large bowl with the cooked onions, or place the cooked mushrooms in a food processor and pulse until finely chopped, adding finely chopped mushrooms to the bowl after chopping. Stir water chestnuts and chestnuts into the bowl with the veggies.
• In the same pan, melt butter, adding ¼ cup olive oil, and once butter is melted, stir in broth. Heat broth to a low a low boil, and remove from heat. Stir dressing into broth, and mix moist dressing into the bowl with the veggies. Taste dressing for moisture and seasoning. If the dressing seems a bit dry (remember, the dressing will dry out a bit in the oven), add in more broth, mixing to combine. Spoon dressing into large oven-proof casserole dish, and bake for 30-45 minutes, until heated through.
• Serve hot, garnishing with chopped chives, green onions, or fresh thyme leaves if desired.

GLUTEN-FREE HOLIDAY STUFFING WITH TEMPEH SAUSAGE AND VEGGIES

Steps:

• Preheat oven to 350 degrees F (176 degrees C). Start by toasting your fennel seeds in a large skillet over medium high heat. Stir frequently and toast about 2-3 minutes. Next add your tempeh with whatever leftover marinade is in the container + 1 cup vegetable broth + 1/2 cup of water. Cook on medium high heat, flipping every 4-5 minutes until most of liquid has thickened (about 15 minutes total).
• While the tempeh is cooking, start sauteing your onions and celery in a large pot, adding vegetable broth a few tablespoons at a time to keep it from sticking. Cook till onions are translucent, about 5 minutes.
• Next add carrots and mushrooms and lower heat to a medium simmer. Let cook, stirring occasionally for about 8-10 minutes. While waiting, prepare your flax egg by mixing 1 tbsp of ground flaxseed with 3 tbsp with water. I like to stick it in the fridge for 5 minutes to gel.
• Add both the finished tempeh and sauteed vegetables (no need to discard liquid) to a large bowl. Next add your nutritional yeast, salt & pepper to taste, and flax egg and stir well.
• Add the fresh herbs, cranberries, and cubed dried bread and stir once more. Now pour the remaining vegetable broth and stir until all bread has been soaked in the broth. Add to a 9 x 13 rimmed baking dish and bake uncovered for 40-45 minutes. Top should be lightly browned and slightly crisp to the touch
• Serve warm. Refrigerate leftovers in an airtight container up to 5 days. Recommend to reheat in toaster oven or oven for texture, but microwave is good too ;)

MY FAMILY'S MEAT STUFFING FOR A TURKEY

Steps:

• First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
• Second, you need a good sized fry pan, preferabley with deep, straight sides.
• Third, a good pair of tongs and spoonula.
• Fourth, are the ingredients. These are estimations, I don't really measure.
• Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
• *you could use just ground pork but the sausage gives a better taste.
• Heat fry pan and oil lightly with a pat of butter.
• Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
• Do the same to the rest of the beef and sausage. Mix thoroughly.
• Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
• Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
• Add seasonings at this point. Use the amount that is to your liking. Mix very well.
• If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
• Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
• There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
• Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
• I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
• If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
• With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

TRADITIONAL BREAD AND SAUSAGE STUFFING

Steps:

• Chop up the vegan sausages into small pieces and toss with bread in olive oil, thyme, sea salt, and ground black pepper. Bake on a baking sheet for 20 minutes in an oven preheated to 400°F. Flip and toss half way through baking time.
• This makes the bread crunchy which I like. If you want soft bread, you could cook the sausage in the pan with the base ingredients (see below for instructions) and add in the cubed bread near the end along with the parsley and cranberries so it can absorb some of the liquid in the pan.
• If you're baking the sausage and bread, while that's baking you can heat olive oil in a pan over medium heat and sauté leek, celery, and shallots for 4 minutes until soft. Add in garlic, sage, rosemary, nutmeg, sea salt, and ground black pepper, and cook for 2 minutes. You may need to reduce the heat to medium-low so you don't burn the garlic.
• Add in low-sodium vegetable stock and simmer, stirring occasionally for 5 minutes. Add in dried cranberries and parsley, and cook for another 2 minutes. Mix this into the bread and sausage component right out of the oven and serve warm.
• You can also prepare the stuffing in advance of your dinner and reheat it in the oven covered in foil prior to serving.

VEGAN CORNBREAD SAUSAGE STUFFING

Steps:

• Crumble cornbread into medium size chunks on a baking sheet and brush with melted butter. Toast in the oven for 15-20 minutes at 250* F. While cornbread is toasting, prepared sausages according to package. In a large frying pan, melt the remaining of the butter on medium-high and add celery. When fragrant, add all the herbs and spices. When the cornbread is done toasting, add to the frying pan and mix well. Prepare the oven for the cassarole dish by setting it to 350* Chop up the vegan sausages into 1/4 inch chunks. Transfer mixture to a casserole dish and add the chopped sausages. Mix in vegan chicken broth. Transfer to preheated over and bake for 30 minutes. Half way through baking, mix the stuffing a bit so the bottom comes to the top and ensure moisture isn't too wet or too dry. It's the mix is too dry, as a few tablesoons of vegan chick broth. Garnish with sage or parsely. Serve warm!

RECIPE: CUBAN MEATY POTATO STUFFING

Steps:

• Arrange a rack in the middle of the oven and heat to 350°F. Place the potatoes, oil, oregano, and cumin in a large bowl. Season with salt and pepper and toss to combine. Transfer to a rimmed baking sheet and spread into an even layer. Roast until the potatoes are golden-brown, about 30 minutes. While the potatoes are cooking, make the sofrito.
• Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and sauté until slightly translucent, 2 to 3 minutes. Add the bell peppers and cook until they begin to soften, 2 to 3 minutes. Add the garlic and cook for another minute.
• Once the sofrito is ready, add the beef and cook, breaking the meat up into small pieces, until cooked through. Add the mushrooms and cook until tender, about 5 minutes. Add the tomato sauce, tomato paste, bay leaves, and smoked paprika. Season with salt and pepper and stir to combine. Reduce the heat to low and simmer until the flavors meld, 20 to 30 minutes. Remove the bay leaves.
• When the potatoes are ready, remove them from the oven and set aside to cool while the beef simmers. When the beef is ready, transfer the mixture to a large bowl, add the potatoes, and stir to combine. Transfer to a serving dish, top with the parsley if using, and serve.

PORTUGUESE DRESSING

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. In the same skillet, saute the sausage, poultry seasoning, garlic powder and allspice for 2 minutes., Add the sausage mixture, stuffing cubes, broth, egg and parsley to the beef mixture; mix well. Transfer to a greased 3-qt. baking dish. Drizzle with butter. , Cover and bake at 325° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a thermometer reads 160°.

HOMEMADE THREE MEAT STUFFING

Steps:

• To prepare the stuffing: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping.
• Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing.
• To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine.
• Preheat the oven to 350 degrees F.
• Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey.

HOLIDAY STUFFED OMNIPORK TENDERLOIN

Steps:

• Preheat oven to 425°F
• In a large cast-iron pan, heat up olive oil over medium heat. Once hot add potato, leek, celery, shallot, garlic, herbs, nutmeg, salt, and pepper to the pan. Cook for 6 to 7 minutes, until fragrant and there is some browning on the leeks.
• Add vegetable stock, cranberries, and stuffing mix. Stir to combine, turn heat to low and place a lid on the pan for 5 minutes, until most of the liquid is absorbed and bread is fluffy. Turn the heat off the pan and leave the pan uncovered while you prepare the OmniPork. You can taste it at this point and add more sea salt or pepper to taste. The potatoes will only be partially cooked but will continue cooking in the oven.
• Lay a piece of heavy-duty aluminum foil about 20-inches long x 12-inches high on the counter. Oil it with spray oil or use your hands to coat the surface with olive oil. Place the OmniPork ground in a rectangle on the foil ¼-inch thick and 13-inches long x 8-inch high using a spatula to shape it and spread it evenly. Place the stuffing mixture in the center leaving about 1-inch of only pork along the top and bottom and 1 ½-inches on the left and right sides. Use the foil to help roll one short end all the way along until you have a log. Use the foil to get it rolled but do not roll the foil into the stuffing or pork. Use a spatula or your hands to seal the pork on all sides, seal up the ends of the foil like an envelope as tight as you can around the log. If some pork is peeking out the ends that's ok but it should hold it's shape and not start oozing out. Seal the short ends by folding and pinching the foil together as best you can. Place this log foil seam side up on a wire rack placed over a baking sheet lined with parchment or a silpat mat as it will leak juices. Bake for 40 minutes.
• Meanwhile, combine the glaze ingredients together in a small saucepan and heat over medium heat to a simmer. Simmer for about 6 to 7 minutes to thicken it slightly. Allow it to cool while the stuffed tenderloin continues to bake.
• Remove the pork tenderloin from the oven and unwrap the foil. You can leave it on the foil and brush it with a coating of the glaze. Bake for 20 to 25 minutes, glazing 2 to 3 more times during the bake time until it is much darker in color and has sticky coating of glaze baked in. Allow the pork tenderloin to rest for 15 to 20 minutes before slixing and serving.
• Serve the pork tenderloin with apple sauce.

SAUSAGE STUFFING WITH FENNEL AND LEEKS

Steps:

• Preheat oven to 375 degrees. Spray a 13 x 9-inch or another similar-sized baking dish with cooking spray. Set aside.
• In a heavy 10 to 12-inch skillet, cook the sausage over medium-high heat, breaking it up as it cooks until no longer pink. Transfer sausage to a large stainless steel bowl.
• Add the butter to any fat remaining in the skillet, reduce heat to medium.
• Add the leeks and cook 5-7 minutes or until leeks are tender, adjusting heat down as necessary so the butter and leeks don't burn. If they begin to brown too much, add 1-2 tablespoons water or broth.
• Add the fennel and celery and cook another 5-7 minutes or until tender adjusting the heat as necessary. If the vegetables begin to brown too much, add 1-2 tablespoons water or broth.
• Stir in 1 teaspoon poultry seasoning if using herb-seasoned stuffing cubes or 2 teaspoons if using plain. Transfer the sauteed vegetables to the bowl with the sausage.
• Pour the stuffing mix into the bowl with the sausage and vegetables and stir.
• Pour the chicken broth into the skillet and bring to a boil. Pour the broth over the sausage, stuffing mix and vegetables in the bowl and stir well.
• Cover the bowl with a large pot lid. Let stand for 10-15 minutes or until the cubes have softened and absorbed all the broth. Stir again.
• Taste for seasoning and add salt and black pepper if desired. Transfer to the prepared baking dish. (CAN BE MADE 2 DAYS AHEAD AND REFRIGERATED AT THIS POINT.)
• Bake for 30-35 minutes or until heated through to 165 degrees in the center.

MATZOH VEGETABLE STUFFING

Steps:

• Preheat oven to 400°F with rack in middle.
• Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
• Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
• Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
• Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. • Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.

SOURDOUGH STUFFING WITH OYSTER MUSHROOMS AND KALE

Steps:

• Preheat oven to 300°F. Spread bread cubes out on a large rimmed baking sheet and bake until dried but not browned, tossing once or twice, about 20 minutes. Transfer to a large bowl.
• Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring, until just soft, about 5 minutes. Transfer to the bowl with the bread.
• Return the skillet to medium heat and add onion, celery, and butter. Cook until tender, about 6 minutes.
• Add kale and cook until just wilted, about 1 minute longer. Transfer vegetables to the bowl with bread.
• Toss bread and vegetables with sage, thyme, salt and pepper. Add broth and stir to thoroughly combine.
• Increase oven temperature to 350°F. Transfer stuffing to a 2½- or 3-quart buttered casserole dish. Bake until lightly browned and crisp on top, about 50 minutes.

MEATY HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Brown the beef and pork in a large skillet over medium heat; drain and set aside.
• Melt the butter in the skillet over medium heat. Cook and stir the celery and onion in the melted butter until soft. Stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. Pour the sherry into the mixture; stir. Add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. Transfer the stuffing to the prepared baking dish; cover with aluminum foil.
• Bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.