ACORN SQUASH WITH MIXED-GRAIN STUFFING
Each component of this satisfying plant-based dish can be made in advance: the roasted squash, the sweet-and-savory Middle Eastern-style stuffing, and the snappy pomegranate relish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Brush a baking sheet with oil. Mix together 1 1/2 teaspoons salt, 1/2 teaspoon pepper, cumin, and coriander; sprinkle inside of squashes with spice mixture. Place squashes on sheet, cut-sides down, and roast until just tender, about 20 minutes.
- Turn cut-sides up and fill with stuffing, mounding slightly (you should use about 3/4 cup in each squash half). These can be made ahead and refrigerated, covered, up to 1 day; bring to room temperature before baking. Bake, covered with parchment-lined foil, until heated through, about 15 minutes. Serve, with relish and sprinkled with toasted almonds and parsley.
MIXED GRAINS WITH SHIITAKES AND CORN
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quinoa and 1/2 cup millet in boiling salted water until tender, about 12 minutes. Drain and spread on a paper towel?lined baking sheet to cool. Cook 8 ounces sliced shiitake mushrooms in olive oil in a large skillet over medium-high heat until browned, 5 minutes. Add 1 cup corn, 1 teaspoon fresh thyme and salt and pepper to taste; cook, stirring, until the corn is tender, 30 seconds. Let cool, then toss with the grains, 1 cup fresh parsley, the juice of 1/2 lemon and 3 to 4 tablespoons olive oil. Stir in 1/2 cup shredded parmesan.
MEDITERRANEAN GRAIN STUFFING
This flavorful stuffing gets it's je ne sais quoi from some ingredients not typically found on the Thanksgiving table. Preserved lemons, olives, and diced canned tomatoes add a tangy quality that infuses the rice and farro with a bright, briny flavors.
Provided by Food Network Kitchen
Categories side-dish
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes. Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature.
- Preheat the oven to 350˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion, celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.
- Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving.
WILD RICE STUFFING
Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 2h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
INSTANT STUFFING MIX
"I assemble this mix when I want to save bread that's starting to get stale," comments Darlene Brenden from her home in Salem, Oregon. "This nicely seasoned stuffing is great with any type of poultry and costs a fraction of the store-bought version."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2-4 servings per batch.
Number Of Ingredients 10
Steps:
- In a small resealable plastic bag, combine the first six ingredients; mix well. Place the bread cubes in a large resealable plastic bag; add the small seasoning bag. Store in a cool, dry place for up to 1 year. Yield: 3 batches., To prepare stuffing: In a large saucepan, combine water, butter and 1/3 cup seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Remove from the heat. Add 3-1/2 cups bread cubes; stir just to moisten. Cover and let stand for 5 minutes. Fluff with a fork.
Nutrition Facts :
MULTI-GRAIN STUFFING WITH CRANBERRIES, SAUSAGE AND PECANS
Used Multi-Grain Stuffing Mix by Fresh Gourmet - this turned out great with Coy's first ever smoked turkey. Served with Pan Gravy. YUM!
Provided by lesliecoy
Categories < 4 Hours
Time 1h5m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook turkey sausage in a large skillet on medium high heat, stirring to break into crumbles, until brown. Remove from pan with a slotted spoon, leaving pan drippings, and set aside.
- Add butter to skillet to melt. Add celery, onion, and apples. Sauté for 5 minutes.
- In a large bowl, combine Multi-Grain Stuffing with Cranberries,sausage, vegetables and pecans.
- (NOTE:if you are not using this Stuffing mix add 1/4 cup craisens)
- Lightly toss with liquid.
- Spread stuffing evenly in a buttered baking dish. Cover with foil and bake at 350 for 30 minutes. Remove foil and continue to bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 523.3, Fat 40, SaturatedFat 10.5, Cholesterol 50.4, Sodium 1002.7, Carbohydrate 25.2, Fiber 4.7, Sugar 7.2, Protein 17.2
More about "mixed grain stuffing food"
CLASSIC (WHOLE WHEAT) BREAD STUFFING - 100 DAYS OF REAL …
From 100daysofrealfood.com
5/5 (3)Total Time 57 minsCategory Holiday, SidesCalories 190 per serving
- In a large saute pan over medium heat, melt the butter. Add the diced onions and bell peppers and cook while stirring occasionally until soft but not brown, about 3 to 4 minutes. Add the garlic and mushrooms and saute for another 2 to 3 minutes.
- Sprinkle the flour over top and stir vigorously while it gets absorbed by the mushrooms and browns, about 1 to 2 minutes. Be careful not to let the flour burn. Pour in the milk, broth, and salt and cook while scraping the brown bits off the bottom of the pan until the liquid thickens to the consistency of gravy, about 1 to 2 minutes. Turn off the heat and fold in the bread cubes until evenly coated.
- Remove the pan from the stove and let it cool for a few minutes. Stir in the eggs and then transfer the whole mixture to a rectangular baking dish (or stuff it inside the turkey). If cooking as a separate casserole bake until golden brown on top, about 40 minutes.
WHOLE GRAIN CLASSIC HOMEMADE STUFFING RECIPE – A …
From acouplecooks.com
Reviews 7Category Side DishCuisine AmericanTotal Time 1 hr 10 mins
- Preheat oven to 375°F. Cut bread into cubes. Place on a baking sheet and bake for 15 to 25 minutes until browned and toasted, stirring and checking occasionally.
- Chop the leeks (watch the video!): Chop off the dark green stems and the root of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Chop the sage and parsley.
- In a skillet, heat the olive oil over medium-high heat. Add celery, onion and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender. Remove from the heat and stir in the herbs.
MULTIGRAIN BREAD STUFFING WITH SAUSAGE AND HERBS - FOOD …
From foodandwine.com
5/5 Category Side DishAuthor Dana CowinTotal Time 3 hrs
THE BEST STORE-BOUGHT STUFFING MIXES - ALLRECIPES
From allrecipes.com
RECIPES THAT START WITH STUFFING MIX
From allrecipes.com
WORLD'S BEST GRAIN FREE STUFFING RECIPE, PALEO AND KETO …
From spinachtiger.com
PALEO STUFFING – GLUTEN-FREE PALATE
From glutenfreepalate.com
MIXED GRAIN STUFFING RECIPES- WIKIFOODHUB
From wikifoodhub.com
MIXED-GRAIN STUFFING | PUNCHFORK
From punchfork.com
LIMITED EDITION ORGANIC STUFFING MIX, MULTIGRAIN, 10 OZ AT WHOLE …
From wholefoodsmarket.com
VEGGIE-LOADED VEGETARIAN STUFFING - THE NATURAL NURTURER
From thenaturalnurturer.com
MIXED GRAINS STUFFING — EDGY VEGGIE BYTES
From edgyveggiebytes.com
WHOLE WHEAT STUFFING RECIPE - CRUMB TOP BAKING
From crumbtopbaking.com
15 BEST INGREDIENTS TO ADD TO YOUR STUFFING - TASTING TABLE
From tastingtable.com
SIMPLE VEGAN STUFFING | MINIMALIST BAKER RECIPES
From minimalistbaker.com
WHOLE WHEAT SAGE AND ONION STUFFING RECIPE - OUR FARMER HOUSE
From ourfarmerhouse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love