Stuffing With Sun Dried Tomatoes Food

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SUN-DRIED TOMATO STUFFING



Sun-Dried Tomato Stuffing image

Provided by Food Network Kitchen

Number Of Ingredients 1

Make Sausage Stuffing with spicy sausage and semolina bread. Toss in 1 cup sliced sun-dried tomatoes with the bread. Sprinkle with 1/4 cup grated parmesan before baking.

Steps:

  • Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

STUFFING WITH SUN-DRIED TOMATOES



Stuffing With Sun-Dried Tomatoes image

I came up with this a couple of years ago when we were going to Cradle Mountain, I wanted to take something a bit different to add to our sandwiches!

Provided by Sara 76

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 cups seasoned stuffing mix
1 tablespoon butter, melted
1 egg
3/4 cup water
1/4 cup kalamata olive, sliced
1/2 cup sun-dried tomato, chopped
1/4 cup feta cheese, crumbled

Steps:

  • Mix all the ingredients together and press into a loaf tin, or casserole dish.
  • bake at 180C for 25 minutes.

Nutrition Facts : Calories 63.8, Fat 4.8, SaturatedFat 2.5, Cholesterol 45.9, Sodium 238.8, Carbohydrate 3.2, Fiber 0.7, Sugar 2, Protein 2.6

STEAK PINWHEELS WITH SUN-DRIED TOMATO STUFFING AND ROSEMARY MASHED POTATOES



Steak Pinwheels with Sun-Dried Tomato Stuffing and Rosemary Mashed Potatoes image

Provided by Sandra Lee

Time 1h2m

Yield 4 to 6 servings

Number Of Ingredients 13

1 2/3 cups canned beef broth
3/4 cup ready-to-use sun-dried tomatoes (not packed in oil)
1/4 cup butter
1 (6.6-ounce) package stuffing mix
1 (1 1/4-pound) skirt steak
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Rosemary Mashed Potatoes, recipe follows
1 (11-ounce) package refrigerated prepared mashed potatoes
4 tablespoons (1/2 stick) butter
1/4 cup whole milk
2 teaspoons fresh rosemary leaves, finely chopped
Salt and freshly ground black pepper

Steps:

  • Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
  • Preheat oven to 425 degrees F.
  • Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
  • While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.

SUN-DRIED TOMATO PESTO-STUFFED PORK



Sun-dried Tomato Pesto-Stuffed Pork image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 55m

Yield 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)

Number Of Ingredients 8

Cooking spray
2 1/2 pounds pork tenderloin
1 cup prepared sun-dried tomato pesto
Salt and ground black pepper
1/4 cup balsamic vinegar
2 tablespoons prepared honey mustard
2 tablespoons chopped fresh thyme leaves
2 cups quick-cooking rice, prepared according to package directions

Steps:

  • Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
  • Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
  • In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
  • Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
  • Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH



Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Steps:

  • Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
  • Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  • Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO



Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato image

A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese.

Provided by Terrence Maguire

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpick (or Butcher String)
green onion, chopped (for garnish)

Steps:

  • Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
  • Put aside to cool.
  • In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
  • Toss until well mixed (this will be your "stuffing").
  • Lay a flattened piece of chicken breast on a cutting board or your counter.
  • Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
  • Secure it with a toothpick or butcher string.
  • Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
  • Preheat oven to 350°F.
  • Cook for about 35 minutes or until the internal temperature reaches 180°F.
  • I guess you could try it on a grill, but I never attempted it yet!
  • Garnish with chopped green onion and serve hot.

STEAK PINWHEELS W/ SUN-DRIED TOMATO STUFFING



Steak Pinwheels W/ Sun-Dried Tomato Stuffing image

Original recipe from Food Network but tweaked. This is a good recipe for company as it looks as if it is a lot of work but isn't and is delicious. The stuffing was actually enough for two top round steaks so was able to freeze one for another day as there were only 3 or us for dinner tonight. Time does not include marinade time.

Provided by Thellie

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can beef broth or 1 (14 ounce) can chicken broth
3/4-1 cup sun-dried tomato (not packed in oil)
1/4 cup butter
1 (6 1/2 ounce) package seasoned stuffing mix
1 (1 1/4 lb) top round beef or 1 (1 1/4 lb) skirt steaks
1/2 cup steak marinade (Dale's sauce if available)
salt and pepper, if necessary

Steps:

  • Marinade steak in Dale's sauce for approximately 30 minutes. (This is a salty sauce so isn't necessary to salt and pepper steak.).
  • Put broth, sun-dried tomatoes and butter into sauce pan and bring to a boil over medium-high heat. (let tomatoes plump if necessary for 15 minutes or so, til tender). Bring back to boil and stir in stuffing (I use Pepperidge Farms Corn Bread stuffing). Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing w/fork. Let stuffing cool completely.
  • Heat oven to 425 degrees F.
  • Lay steak flat. Cover evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclose stuffing completely. Skewer seam w/toothpicks. Place steak roll seam side down, on foil covered cookie sheet. Sprinkle w/salt and pepper if necessary (Marinade may be salty and spicy enough) Roast until steak is golden brown and cooked through, about 40 minutes.

Nutrition Facts : Calories 504.3, Fat 19.4, SaturatedFat 9.8, Cholesterol 108.9, Sodium 1417.4, Carbohydrate 40.9, Fiber 2.7, Sugar 7.6, Protein 40.2

TOMATOES WITH HERB STUFFING



Tomatoes with Herb Stuffing image

This recipe uses hollowed-out whole tomatoes as cups for savory bread stuffing.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1 cup chopped celery
1 cup chopped onion
1/2 cup butter
2 cups each cubed day-old white, whole wheat and rye bread
1/4 cup minced fresh parsley
2 teaspoons rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup condensed chicken broth, undiluted
8 medium tomatoes

Steps:

  • In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat. Stir in the bread cubes, parsley, sage, thyme, salt and pepper. Add broth; toss to coat., Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Spoon about 1/3 cup stuffing into each tomato. Place in a greased 11x7-in. baking dish. Place remaining stuffing around tomatoes. Bake, uncovered, at 350° for 25-30 minutes or until tomatoes are tender.

Nutrition Facts : Calories 219 calories, Fat 13g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 503mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein.

MUSHROOMS STUFFED WITH SUN-DRIED TOMATOES



Mushrooms Stuffed with Sun-Dried Tomatoes image

Categories     Mushroom     Tomato     Cocktail Party     Vegetarian     Quick & Easy     Gourmet

Yield Makes 18 hors d'oeuvres

Number Of Ingredients 9

1/2 ounce dried tomatoes (about 5, not packed in oil)
2 tablespoons olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/4 cup finely chopped shallots
1/3 cup fine dry bread crumbs
1 large egg yolk, beaten lightly
1/4 cup fresh parsley leaves, washed well, spun dry, and minced
1/2 teaspoon dried basil, crumbled
2 tablespoons freshly grated Parmesan

Steps:

  • Preheat oven to 400°F.
  • In a small bowl soak tomatoes in hot water to cover 5 minutes. Reserving 1 tablespoon soaking liquid, drain tomatoes well and chop fine. In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems and shallots, stirring until shallots are softened. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish. Sprinkle mushrooms with Parmesan and bake in middle of oven 15 minutes.

TURKEY AND CORNBREAD STUFFING WITH SUN-DRIED TOMATOES



Turkey and Cornbread Stuffing with Sun-Dried Tomatoes image

Try something new this year. Slivered almonds and sun-dried tomatoes add a delicious twist to this stuffing recipe that's the perfect pair for a moist roasted turkey.

Yield Serves 12

Number Of Ingredients 10

1/4 cup butter
2 stalks celery, chopped (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/2 teaspoon poultry seasoning
1/2 cup chopped sun-dried tomatoes
1/2 cup toasted slivered almonds (optional)
5 cups Pepperidge Farm® Cornbread Stuffing
1 turkey (12 to 14 pounds)
Vegetable oil

Steps:

  • Heat the butter in a 4-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir the broth, poultry seasoning and tomatoes in the saucepan and heat to a boil. Remove the saucepan from the heat. Stir in the almonds, if desired. Add the stuffing and mix lightly.
  • Remove the package of giblets and neck from the turkey cavity. Rinse the turkey with cold water and pat dry. Spoon the stuffing mixture lightly into the neck and body cavities. Fold the loose skin over the stuffing mixture. Tie the ends of the drumsticks together.
  • Place the turkey, breast side up, on a rack in a large roasting pan. Brush the turkey with the oil. Insert a meat thermometer into the thickest part of the meat, not touching the bone.
  • Roast at 325°F. for 3 1/2 hours or until the thermometer reads 165°F., basting occasionally with the pan drippings. Begin checking for doneness after 3 hours of the roasting time. Let the turkey stand for 10 minutes before slicing.
  • • Helper: Bake any remaining stuffing in a covered casserole with the turkey for the last 30 minutes of the roasting time or until the stuffing mixture is hot. Use an instant-read thermometer to check that the center of the stuffing mixture both in the turkey and in the casserole reaches 165°F.
  • With Swanson Chicken Broth:
  • Serving size 1 serving;
  • Calories 584;
  • Total Fat 26g;
  • Saturated Fat 9g;
  • Cholesterol 186mg;
  • Sodium 617mg;
  • Total Carbohydrate 21g;
  • Dietary Fiber 2g;
  • Protein 63g

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