PORK LOIN STUFFED WITH SPINACH
Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.
Provided by MMCGUINNESS
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
- In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 356.9 calories, Carbohydrate 12.3 g, Cholesterol 117.7 mg, Fat 13.4 g, Fiber 1.5 g, Protein 45 g, SaturatedFat 3.4 g, Sodium 583.9 mg, Sugar 4.9 g
SPINACH-STUFFED PORK TENDERLOIN
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
ITALIAN SPINACH STUFFING
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Provided by Julia Moskin
Categories stuffing and dressing, side dish
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
- Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
- Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams
PORCINI BREAD STUFFING
When it comes to Thanksgiving stuffing, a passionate attachment to one's own family recipe, combined with a healthy suspicion of other stuffings, has become part of the holiday ritual. This one, which includes porcini mushrooms, Cognac, raisins and fresh rosemary, comes from Julia Moskin's family, and is prepared with great ceremony by her uncle Julian M. Cohen. To make it vegetarian, simply use vegetable stock rather than chicken.
Provided by Julia Moskin
Categories casseroles, stuffing and dressing, side dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish. (The oven can be anywhere from 350 to 400 degrees, if you need to cook both the stuffing and the turkey in it.)
- Soak mushrooms in 2 cups warm water about 30 minutes. Drain, reserving liquid. Thickly slice mushrooms. Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.
- Melt remaining butter in large pan, add onions, and saute until transparent. Sprinkle with salt if onions are browning too fast. Add sliced mushrooms, and saute 2 minutes. Add bread, mushroom liquid, chopped parsley, rosemary and sage. Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet. Season to taste with salt and pepper.
- Turn into buttered baking dish. Bake 45 minutes to 1 hour, until firm and crusty.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 12 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 521 milligrams, Sugar 16 grams, TransFat 0 grams
SPINACH AND CHEESE STUFFED PASTA SHELLS
Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
Provided by KITKATY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
- Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
- Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g
STANDING RIB ROAST, SPINACH-PORCINI STUFFING, IRISH WHISKEY GRAVY, AND HORSERADISH CREAM
Provided by Bruce Aidells
Categories Mushroom Roast Christmas Dinner Horseradish Meat Beef Rib Whiskey Christmas Eve Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 22
Steps:
- For gravy base:
- Heat oil in large saucepan over medium heat. Add shallots and sauté until soft, about 3 minutes. Add garlic; stir 1 minute. Add 1/2 cup whiskey to saucepan. Using long match or lighter and standing back, carefully ignite mixture to burn off alcohol. When flame dies, add red wine and boil until mixture is reduced to 1 cup, about 16 minutes. Add 4 cups chicken broth and boil until mixture is reduced to 3 cups, about 15 minutes. Whisk cream and mustard in small bowl; add to saucepan and boil until sauce coats spoon and is reduced to 2 1/2 cups, about 13 minutes. DO AHEAD: Can be made 1 day ahead. Transfer to small bowl. Cover and chill.
- For rib roast:
- Position rack in bottom third of oven and preheat to 450°F. Place roasting rack in large roasting pan. Place roast on work surface with bones standing straight up. Using long sharp knife, cut between bones and meat to make 5-to 6-inch-deep crevice (do not cut so deep that bones come off). Pry bones away from meat gently, creating space, then fill space evenly with stuffing, packing firmly. Press bones in to compact stuffing slightly and tie bones back in place with 3 to 4 loops of kitchen string wrapped completely around roast to secure and keep stuffing in place.
- Combine garlic, oil, 3 tablespoons rosemary, 1 1/2 tablespoons coarse salt, 1 tablespoon ground black pepper, and crushed fennel seeds in small bowl. Rub garlic-rosemary mixture all over roast. Place rib roast, bones standing straight up, on rack in prepared roasting pan. Roast 20 minutes. Reduce oven temperature to 350°F. Roast 1 1/2 hours. Begin to check internal temperature of meat by inserting instantread thermometer into center of meat (not stuffing), straight down from top of roast; continue roasting until desired temperature is reached, about 125°F for rare and about 130°F for medium-rare, about 30 to 40 minutes longer. Transfer roast to platter; let rest at least 20 minutes and up to 45 minutes before carving. Reserve juices in roasting pan. Spoon off fat from top of juices; reserve for Yorkshire puddings, if desired, or discard if not using.
- To finish:
- Meanwhile, finish preparing gravy. Stir cracked peppercorns in small skillet over medium heat until fragrant, about 3 minutes. Place roasting pan with juices over 2 burners. Bring to boil; add 1 cup broth and 1/2 cup whiskey. Boil 2 minutes, scraping up browned bits in pan with wooden spoon.
- Strain pan juices into large saucepan; add gravy base. Boil until sauce coats spoon, about 4 minutes. Add toasted cracked peppercorns and remaining 2 teaspoons rosemary; simmer 1 minute. Season gravy to taste with salt.
- Present roast at table, then transfer roast to cutting board and cut into 1/4- to 1/2-inch-thick slices. Arrange meat slices and stuffing on platter. Serve with gravy and horseradish cream alongside.
SPINACH AND PORCINI STUFFED MANICOTTI
Steps:
- Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.
- In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.
- Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through. Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well.
- Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.
- Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.
- Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives.
SPINACH PORCINI STUFFING
Provided by Bruce Aidells
Categories Mushroom Side Bake Sauté Christmas Thanksgiving Stuffing/Dressing Christmas Eve Potluck Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 6 cups
Number Of Ingredients 10
Steps:
- Place porcini in small bowl; pour 1 cup boiling water over. Let stand until soft, about 45 minutes. Drain, reserving soaking liquid. Chop porcini; set aside.
- Heat large nonstick skillet over medium heat. Add sausage; sauté until brown, breaking up into small pieces with back of fork. Add porcini, shallots, and garlic. Reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes. Transfer sausage mixture and any juices to medium bowl. Stir bread cubes, spinach, and rosemary into sausage mixture. Season with coarse salt and pepper. Mix in 1/4 cup reserved porcini soaking liquid. Cover and chill stuffing overnight.
- Bring stuffing to room temperature. Just before using, whisk egg to blend in small bowl and mix into stuffing.
- Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
PORCINI BREAD STUFFING
from todays NY Times, this is meatless and is easy to prepare. the porcinis and cognac give it a rich flavor. this is perfect if you prefer to cook your stuffing outside the bird, as i do.
Provided by chia2160
Categories Vegetable
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
- Soak mushrooms in 2 cups warm water about 30 minutes.
- Drain, reserving liquid.
- Thickly slice mushrooms.
- Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.
- Melt remaining butter in large pan, add onions, and sauté until transparent.
- Sprinkle with salt if onions are browning too fast.
- Add sliced mushrooms, and sauté 2 minutes.
- Add bread, mushroom liquid, chopped parsley, rosemary and sage.
- Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet.
- Season to taste with salt and pepper.
- Turn into buttered baking dish.
- Bake 45 minutes to 1 hour, until firm and crusty.
Nutrition Facts : Calories 176.1, Fat 12.2, SaturatedFat 5.1, Cholesterol 19.1, Sodium 63.4, Carbohydrate 17.4, Fiber 2, Sugar 6, Protein 2
RUSTIC PORCINI ONION STUFFING
Unlike many stuffings, which are cooked inside the turkey and/or include chicken broth, this wild mushroom version is completely vegetarian. Packed with the robust essence of dried porcini, it will win the approval of everyone at the table.
Provided by southern chef in lo
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
- Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
- Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
- Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
- While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
- Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
- Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.
- Cooks' notes:.
- • Stuffing can be assembled (but not baked) 2 days ahead and chilled, covered.
- • Stuffing can be baked 6 hours ahead and kept, uncovered, at room temperature. Reheat, uncovered, in a 350°F oven (with sweet-potato brûlée, if making) until hot, about 30 minutes (test center with a wooden pick for warmth).
Nutrition Facts : Calories 402.3, Fat 13.4, SaturatedFat 7.8, Cholesterol 30.5, Sodium 1120.6, Carbohydrate 60.4, Fiber 4.3, Sugar 4.8, Protein 12.7
More about "spinach porcini stuffing food"
MARC MURPHY’S DRIED PORCINI AND PANCETTA STUFFING
From rachaelrayshow.com
STUFFED PORK CHOPS WITH SPINACH AND CHEESE RECIPES
From yummly.com
10 BEST SPINACH STUFFED PORK CHOPS RECIPES - YUMMLY
From yummly.com
APPLE AND PORCINI-STUFFED PORK LOIN - SO DELICIOUS
From sodelicious.recipes
SPINACH-PORCINI STUFFING RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (4)Servings 5
PORK LOIN STUFFED WITH PORCINI RISOTTO - WOODLAND FOODS
From woodlandfoods.com
SPINACH AND PORCINI STUFFED MANICOTTI RECIPE - FOOD NEWS
From foodnewsnews.com
FILLED PASTA WITH SPINACH AND PORCINI MUSHROOM STUFFING
From eatsmarter.com
STUFFED PEPPERS WITH PORCINI AND AGED GOUDA - THE GARUM FACTORY
From thegarumfactory.net
SPINACH STUFFING | CANADIAN LIVING
From canadianliving.com
STANDING RIB ROAST, SPINACH-PORCINI STUFFING, IRISH ... - PLAIN.RECIPES
From plain.recipes
ASTRAY RECIPES: SPINACH AND PORCINI STUFFED MANICOTTI (MF)
From astray.com
PARMESAN SPINACH STUFFED PORK LOIN - COOKING WITH CARLEE
From cookingwithcarlee.com
SPINACH AND PORCINI STUFFED MANICOTTI – RECIPES NETWORK
From recipenet.org
MUSHROOM-STUFFED PORK CHOPS WITH SPINACH SAUTE - REDBOOK
From redbookmag.com
PORK TENDERLOIN STUFFED WITH PORCINI MUSHROOMS - EATINGWELL
From eatingwell.com
PORCINI STUFFED CHICKEN WITH GRAVY — MICHELLE DAMIANI
From michelledamiani.com
SPINACH & SUNDRIED TOMATO PORCINI STUFFED JUMBO SHELLS
From bertolli.com
CARAMELIZED ONION AND SPINACH STUFFING - COOK NOURISH BLISS
From cooknourishbliss.com
SPINACH PORCINI STUFFING - PLAIN.RECIPES
From plain.recipes
PORCINI AND STUFFING STRATA FOOD- WIKIFOODHUB
From wikifoodhub.com
PORCINI STUFFING WITH SPICY ITALIAN SAUSAGE - CASINETTO
From casinetto.com
CHESTNUT-PORCINI STUFFING RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
SPINACH-PORCINI STUFFING RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: STANDING RIB ROAST WITH PORCINI-SPINACH BREAD …
From seattletimes.com
SPINACH AND PORCINI STUFFED MANICOTTI RECIPE - COOKEATSHARE
From cookeatshare.com
CREAMED SPINACH STUFFED PORK CHOPS - CAFE DELITES
From cafedelites.com
SPINACH PORCINI STUFFING
From goose.horine.dev
SPINACH AND PORCINI STUFFED MANICOTTI FOOD- WIKIFOODHUB
From wikifoodhub.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SPINACH STUFFED PORK CHOPS - LOW CARB AND KETO FRIENDLY!
From thatlowcarblife.com
SPINACH AND PORCINI STUFFED MANICOTTI (MF)
From bigoven.com
PORCINI MUSHROOM STUFFED CHICKEN – DENTIST CHEF
From pinterest.ca
SPINACH AND PORCINI STUFFED MANICOTTI RECIPE | FOOD NETWORK
STANDING RIB ROAST, SPINACH-PORCINI STUFFING, IRISH WHISKEY
From fooddiez.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