FAVORITE STUFFING
Provided by Amanda Freitag
Categories side-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl.
- Heat the butter in a large skillet over medium heat. Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes. Add the sage, parsley and 2 cups chicken broth and bring to a boil. Add salt to taste and 1 teaspoon pepper.
- Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined. Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine. Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed. Bake until dry on top and golden brown, about 1 hour.
BASIC STUFFING
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.
MOIST AND SAVORY STUFFING
Steps:
- 1. Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly. 2. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish. 3. Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
STUFFING OF CHAMPIONS
This is a great stuffing recipe that is very easy and fun for the whole family. My mom used to include my sisters and I in the breaking of the bread. It has become a great family tradition. Stuffing not used in the bird may be cooked with the gizzards. For variety, mix in a pound of sausage or raisins when cooking the onions and celery.
Provided by MEG1014
Categories Vegetarian Stuffing and Dressing
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Allow the bread to become stale overnight. Break stale bread into pieces and place in a large bowl.
- Melt the butter in a medium saucepan over medium-low heat. Slowly cook and stir the celery and onions until the onions are soft. Transfer to the bowl with bread and mix by hand until well blended.
- Sprinkle the mixture with sage seasoning and use to stuff the bird.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 33.2 g, Cholesterol 5.1 mg, Fat 4.1 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 1.6 g, Sodium 437.3 mg, Sugar 3.9 g
NONNA'S INFAMOUS STUFFED CHOKES
Steps:
- Cut off stems of artichokes and set aside. Cut off top of artichoke leaves, creating a flat top. Cut thorns off top of each leaf on artichoke. Gently stretch artichoke from inside to create hole for stuffing. Cut away little purple/white thorny leaves in center. Peel away outer skin of stems so that it is fresh all around. Chop stems into small cubes for stuffing.
- In a large bowl drizzle olive oil over bread cubes until they're moist. Add salt and pepper, chopped onion and garlic, sliced olives and chopped stems. Work together with hands. Check olive oil content by squeezing stuffing into a ball in your hand. If it sticks together, there's enough oil, if not, add more. Stuff mixture tightly into center of artichokes -- as tightly as possible.
- In a large stove top pot (i.e. Dutch Oven) add water half way up artichokes. Artichokes should be firmly together in pan. Add salt and 1 1/2 cups of extra virgin olive oil to water. Make certain water is high enough but not beyond half way. Bring water to a slow boil in covered pot. Baste leaves around stuffing with broth from the pan every 15 to 20 minutes for approx. 3 hours. When outside leaves are tender they're done. Before removing from pan, baste stuffing one last time, then pack down stuffing with a fork. Serve with a little bit of broth in bottom of bowl.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
STUFFING OF CHAMPIONS
This is a great stuffing recipe that is very easy and fun for the whole family. My mom used to include my sisters and I in the breaking of the bread. It has become a great family tradition. Stuffing not used in the bird may be cooked with the gizzards. For variety, mix in a pound of sausage or raisins when cooking the onions and celery.
Provided by MEG1014
Categories Vegetarian Stuffing and Dressing
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Allow the bread to become stale overnight. Break stale bread into pieces and place in a large bowl.
- Melt the butter in a medium saucepan over medium-low heat. Slowly cook and stir the celery and onions until the onions are soft. Transfer to the bowl with bread and mix by hand until well blended.
- Sprinkle the mixture with sage seasoning and use to stuff the bird.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 33.2 g, Cholesterol 5.1 mg, Fat 4.1 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 1.6 g, Sodium 437.3 mg, Sugar 3.9 g
More about "stuffing of champions food"
STUFFING OF CHAMPIONS - YUM TASTE
From yumtaste.com
FRINKFOOD - STUFFING OF CHAMPIONS
From frinkfood.com
STUFFING OF CHAMPIONS – RECIPES DUNIA
From recipedunia.com
THE BEST STUFFING RECIPE EVER - THE ENDLESS MEAL®
From theendlessmeal.com
STUFFING OF CHAMPIONS | RECIPE | STUFFING RECIPES, RECIPES, SHORT …
From pinterest.com
STUFFING OF CHAMPIONS - VEGETARIAN STUFFING AND DRESSING RECIPES
From worldrecipes.org
STUFFING OF CHAMPIONS | RECIPE | STUFFING RECIPES, DRESSING …
From pinterest.com
STUFFING OF CHAMPIONS YOU HAVE TO TRY - FOOD GRABS
From recipesfoodgrabs.blogspot.com
SIDE DISH -- STUFFING OF CHAMPIONS
From chinesemenu.com
STUFFING OF CHAMPIONS | TATON
From taton.website
STUFFING OF CHAMPIONS | RECIPE | RECIPES, STUFFING RECIPES, HOLIDAY …
From pinterest.co.uk
STUFFING OF CHAMPIONS - GLUTEN FREE RECIPES
From fooddiez.com
RECIPES FOR THE THANKSGIVING OF CHAMPIONS - FOOD NEWS
From foodnewsnews.com
STUFFING OF CHAMPIONS | RECIPE | RECIPES, DRESSING RECIPES …
From pinterest.com
STUFFING OF CHAMPIONS PHOTOS
From crecipe.com
THE BEST TRADITIONAL STUFFING RECIPE | FOODIECRUSH .COM
From foodiecrush.com
STUFFING IS THE BEST PART | HOLIDAY BAKING CHAMPIONSHIP | FOOD …
From foodnetwork.com
STUFFING OF CHAMPIONS TASTY RECIPES - BISNIS PRO
From healthzonepluschannel.blogspot.com
STUFFING OF CHAMPIONS RECIPE
From crecipe.com
BREAKFAST OF CHAMPIONS | METRO
From metro.ca
RECIPE CHAMPIONS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST STUFFING RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
STUFFING OF CHAMPIONS | FALLRECIPESXAPUY
From fallrecipesxapuy.wordpress.com
STUFFING OF CHAMPIONS | RECIPE | THANKSGIVING SIDE DISHES EASY, …
From pinterest.com
STUFFING OF CHAMPIONS - REVIEW BY SEREPTA - ALLRECIPES.COM
From allrecipes.com
SAM CHAMPION'S COUNTRY CORNBREAD STUFFING - ABC NEWS
From abcnews.go.com
STUFFING OF CHAMPIONS | RECIPESTY
From recipesty.com
STUFFING OF CHAMPIONS - ALLRECIPES.COM RECIPE
From crecipe.com
STUFFING OF CHAMPIONS | FOOD, RECIPES, VEGETABLES
From pinterest.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