Stuffing With Ritz Crackers Apples Walnuts Mushrooms Recipe 375 Food

SEAFOOD STUFFING (AND MAKE-AHEAD STUFFED MUSHROOMS)

Steps:

• In a large bowl, finely crush the crackers and mix in the parsley flakes.
• Set aside.
• Heat the 1 tbs.
• olive oil and 3 tbs.
• butter on a medium to high heat, watching carefully.
• When hot and just starting to bubble, add the celery and carrots.
• Cook, stirring occasionally, for one minute.
• Add the onions and green peppers (and mushrooms if using-- see directions for make-ahead mushrooms below) and cook for another minute.
• Add the garlic and cook for another 1/2 minute to a minute until vegetables are tender.
• Remove from heat and pour entire vegetable and butter mixture into crushed crackers.
• Add the chopped seafood, old bay seasoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste.
• Mix well so the seasonings are evenly distributed.
• Taste for seasoning and adjust if necessary.
• I find the salt in the crackes and other ingredients is enough, but if you prefer you can add some additional salt at this time.
• Makes about 2 to 2 1/2 cups stuffing.
• To prepare Make-Ahead Stuffed Mushrooms: Preheat oven to 425.
• Remove stems from mushrooms and wash the mushrooms.
• (Save stems for another use, or you can chop them finely and add to the stuffing if desired by adding them along with the onions and green pepper to the butter. If doing so, add another 1/2 tbs. butter. However, I think this stuffing is better without them).
• Toss mushrooms with 1 1/2 tsp.
• olive oil and salt and place them in a shallow baking pan in one layer.
• Bake for 8-10 minutes (depending on size of mushrooms) and remove from oven to cool.
• Stuff the mushrooms evenly with the stuffing.
• Place in a shallow baking dish and sprinkle evenly with paprika.
• At this point you can refrigerate the mushrooms for up to 2 days, or freeze them for up to a month; thaw at least partially before cooking.
• When ready to serve, melt the remaining 2 tbs.
• of butter.
• Drizzle evenly over the mushrooms.
• If the mushrooms are room temperature, just broil them until the tops are crispy and they are heated through.
• If they are refrigerated or partially frozen, bake at 350 until heated through, then just run under the broiler for a few seconds to crisp the top, if necessary.
• Serve garnished with lemon wedges.

RITZ CRACKER STUFFING

Steps:

• Brown onions in oil or chicken fat until very brown; drain off grease.
• Add onions and celery to the cracker bits in a large bowl; tossing to mix.
• Add eggs to mixture and stir.
• Put the stuffing into a souffle dish.
• Bake at 350 degrees for one hour.
• Baste often with turkey drippings if you are making a turkey or use chicken stock.

MUSHROOM STUFFING

Steps:

• Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.

EASY STUFFED MUSHROOMS

Steps:

• chop mushroom stems.
• sauté stems and garlic in butter and olive oil
• crush ritz crackers and add crackers, bread crumbs and parm cheese.
• stuff mushrooms.
• bake 375 for 30 min.

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
• Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
• Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
• Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
• Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

APPLE WALNUT STUFFING

Steps:

• Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
• Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
• Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
• Bake at 350* for 30 minutes.
• Yield: 6 servings (4 1/2 cups).

STUFFING WITH RITZ CRACKERS, APPLES, WALNUTS & MUSHROOMS RECIPE - (3.7/5)

Steps:

• Preheat oven to 325°F. Cook mushrooms, onion, apples and celery in butter in skillet on medium heat until tender. Mix cracker crumbs, walnuts, parsley, rosemary, poultry seasoning, pepper and vegetable mixture in large bowl. Add broth and eggs, tossing until well blended. Spoon into 2 quart baking dish or pan; cover. Bake 30 to 40 minutes or until heated through.