Sweet And Savory Stuffing Food

SWEET AND SAVORY ROOT VEGETABLE STUFFING

Steps:

• Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
• In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
• Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
• In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

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.

MOIST AND SAVORY STUFFING

Steps:

• Heat the oven to 350 degrees F.
• Heat the broth, 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. Remove the saucepan from the heat. Add the stuffing and mix lightly.
• Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
• Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
• Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
• Transfer stuffing to a 2-quart baking dish.
• Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

STUFFING SWEET AND SAVORY

Steps:

• Melt the butter in a large pot.
• Add the celery and onion and cook until soft.
• Add the chicken broth and bring to a boil.
• Remove the pot from the heat and pour in the bag of stuffing.
• Mix well.
• Add the cranraisins, honey, pecans, and egg and mix lightly.
• Spoon the stuffing mixture into a 1 1/2-quart casserole dish.
• Bake at 350°F for 25 minutes or until the stuffing is hot.

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.

THE BEST SWEET & SAVORY STUFFING

Steps:

• Preheat oven to 325°F. Arrange bread cubes in a single layer on 2 baking sheets. Bake 30 minutes or until golden, swapping tray positions and rotating halfway through baking. Set aside to cool.
• Coat a 13x9-inch baking dish with non-stick cooking spray. Set aside.
• In a large skillet, melt butter over medium heat. Add onions and celery. Sauté 10 minutes or until golden. Stir in sage, thyme, chicken broth and soy sauce, simmering for 10 minutes or until vegetables are tender. Allow to cool for 5 minutes.
• In a large bowl, whisk eggs, half-and-half, parsley, salt and pepper. Stir in onion-celery mixture. Add bread cubes and cranberries, gently tossing to coat, ensuring all bread is soft and moist. Transfer to prepared baking dish. Drizzle with melted butter and bake for 45-50 minutes, until top is golden.

SWEET AND SAVORY ROOT VEGETABLE STUFFING

Steps:

• Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
• In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil. Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the vegetables start to soften, about 15 minutes.
• Add the remaining tablespoon olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
• In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down.
• Bake the stuffing for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

SAVORY STUFFING

Steps:

• Sauté celery, onion, mushrooms, and spices in butter for 5 minutes.
• Toss bread cubes in sauté mixture.
• Cover and cool in refrigerator overnight.
• Loosely stuff in the front neck cavity and back end of turkey.
• Allow about 1 cup of stuffing for each pound of turkey.
• If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
• Cook at 350 for 45-50 minutes, basting frequently with stock.
• WATCH IT! It will burn easily.

SWEET 'N' SAVORY APPLE STUFFING

Steps:

• In a large skillet, cook the apple, celery, onion, parsley, green onions and celery leaves in butter until tender. Add the fruit mix, cranberries, pecans, poultry seasoning, salt, sage and pepper. Stir in the broth, water and stuffing. Toss to coat., Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through and lightly browned.

SAVORY AND SWEET STUFFING

Steps:

• Preheat oven to 325°.
• In large skillet melt butter, add onion and celery and cook 5-6 minutes, stirring occasionally.
• Add carrots and cook 1 minute more.
• Transfer mixture to bowl.
• Add stuffing mix, corn muffins, parsley, thyme and sage to vegetables; toss to combine. Set aside 1/2 cup chicken broth and mix remaining broth into mixture.
• Moisten stuffing with reserved chicken broth and transfer to a greased, shallow baking pan, dot with butter.
• Cover and bake 30-35 minutes.
• uncover and bake 10-15 minutes more.

YUMMY SWEET STUFFING

Steps:

• Prepare stuffing mix according to package directions.
• Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

MOIST & SAVORY STUFFING

Steps:

• 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.
• Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
• Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
• Recipe tip: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. Serve key lime pie for dessert.