Savory Dressing Food

SAVORY VEGETARIAN STUFFING RECIPE

Steps:

• Begin by preparing the vegetables. Wash and slice the mushrooms, wash and dice the celery, peel and shred the carrots (use a large-holed cheese grater), dice the onion, mince the garlic, and chop the parsley.
• Add 3 Tbsp of the butter to a large pot along with the sliced mushrooms. Sauté the mushrooms over medium heat until they have released all of their moisture and have begun to caramelize and brown on the edges (about 5-7 minutes).
• Add the garlic, onion, sage, thyme, some freshly cracked pepper, and 1/4 tsp salt to the pot. Continue to sauté the onions are soft and transparent (about 3-5 minutes), add the celery and continue to sauté for a few minutes more. Finally, add the shredded carrots and continue to sauté for a couple more minutes, or just until the carrots begin to soften.
• While sautéing the vegetables, add the chopped walnuts to a dry skillet. Cook and stir the walnut pieces over medium heat for 2-3 minutes, or just until they begin to give off a nutty aroma. Remove them from the heat immediately.
• Finally, add the toasted walnuts, the remaining 3 Tbsp butter, and a handful of fresh parsley to the pot. Stir until the butter has fully melted. Taste the vegetable mixture and add a touch more salt if needed. It should be well seasoned.
• Preheat the oven to 350ºF. Cut the stale bread into 1/2-inch cubes. Add the cubes to the pot with the sautéed vegetables and herbs. Stir well to coat the bread in the butter. Finally, pour in the vegetable broth, 1/2 cup at a time, stirring well each time before adding more. The bread will not be completely saturated, but will absorb more moisture as the stuffing bakes.
• Coat the inside of a 3-quart casserole dish with non-stick spray. Add the stuffing mixture to the casserole dish, spread it out evenly, and compress it down slightly. Cover the dish with foil. Bake the stuffing in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy. Garnish with any remaining chopped parsley just before serving.

SAVORY SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

BONNIE'S SAVORY STUFFING CASSEROLE

Steps:

• 1. Preheat the oven to 350 degrees. Spray a 9 inch glass square baking dish with Pam kitchen spray.
• 2. Place the leftover stuffing in the baking dish. Combine all of the ingredients and pour over the stuffing, smoothing the cheese evenly over the top.
• 3. Bake for 40 to 45 minutes until brown and set. Don't overcook or overbrown. If you test it with a toothpick and the toothpick is almost clean, then it is set. Here is how it looks!
• 4. Let stand about 5 minutes before cutting. Cut into 9 squares and serve. Enjoy!
• 5. Cook's Tip: Save yourself some time! By making your stuffing the day before, it will take only minutes to create this delicious dish to go with your meal.

SAVORY DRESSING OR STUFFING BALLS

Steps:

• Toast all the bread and rip or cut into small pieces. Place in a large mixing bowl.
• Melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened. Remove from the heat.
• Add the beaten eggs to the broth and blend well. Add the parsley, sage, poultry seasoning, and pepper mix well. Mix the sauted vegetables with the bread cubes and then pour broth mixture over all and stir.
• Shape the mixture into 2-inch balls and place on a greased cookie sheet, drizzle a small amount of melted butter over the balls.
• Bake uncovered in 375 degrees F oven for 25 minutes.

SAVORY STUFFING BREAD

Steps:

• Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
• Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
• Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

SWEET & SAVORY PORK CHOPS OVER STUFFING

Steps:

• Spread both sides of chops with mustard; press rosemary into chops.
• Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
• Serve chops over stuffing.

GRANDMOM JACOBS' SAVORY STUFFING

Steps:

• Preheat the oven to broil.
• Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
• Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

SAVORY DRESSING

Steps:

• In a skillet, saute onions in butter and water until tender, stirring occasionally. Break bread into small pieces; place in a large bowl. Add potatoes, broth, savory, salt, pepper and onion mixture; mix well. Place in greased 2-qt. baking dish. Cover and bake at 325° for 1 hour or until lightly browned.

CHICKEN BREAST ROASTS WITH SAVOURY STUFFING

Steps:

• Preheat oven to 350°F (175°C).
• Melt butter in a saucepan over medium heat; add onion, celery and savory. Cook until tender. Remove from heat and stir in crumbs until well mixed. Stir in chicken broth. Stuffing should be moist enough to shape into 2 logs.
• Put chicken breasts between layers of wax paper and pound to about ½ inch (1 cm) thickness. Season chicken with salt and pepper and place, smooth side down, on a cutting board.
• Place 1 stuffing log down the middle of one chicken breast. Place a second chicken breast, smooth side up, on top of the stuffing. Tie breasts together securely with string so the stuffing is sandwiched in between. Repeat with the remaining two breasts. These are called chicken breast roasts and each roast serves two.
• Heat oil in a skillet over medium heat and brown the roasts on all sides. Place on a baking sheet and bake for about 45 minutes or until a thermometer inserted into the chicken (not the stuffing) reads 165°F (74°C).
• To serve, remove string and slice each roast in 6. Serve with roasted potatoes.

SAVORY MUSHROOM DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Spread the bread cubes out on a baking sheet and toast in the oven until golden and crisp, about 5 minutes. Set aside to cool.
• Trim the dry part from the bottom of the cremini stem and quarter. Stem and quarter the shiitakes. Melt 2 tablespoons of the butter with the olive oil in a large skillet over medium heat. Add the mushrooms, shallots, garlic, and rosemary and cook, stirring occasionally, until the vegetables soften and brown, about 25 minutes. Add an additional tablespoon of butter, if needed, to prevent sticking. Carefully add the Cognac (if working over gas, pull the skillet from the heat), and simmer until the liquid is slightly syrupy. Stir in the chicken broth and salt and bring to a simmer.
• Whisk the cream, eggs, and pepper, to taste, in a large bowl. Add the bread, mushroom mixture, and parsley and toss until the bread is moistened. Transfer the dressing to a buttered 1 1/2-quart baking dish. Bake, uncovered, until the dressing sets and the top browns, about 1 hour. Let dressing sit for 15 minutes before serving.

SAVORY SALAD DRESSING

Steps:

• In a small mising bowl, combine the lemon juice, garlic, mustard, sugar, and salt/pepper to taste. Add the oil slowly and whisk until blended. Drizzle over greens and top with Parmesan cheese to taste.