TARRAGON MUSHROOM AND SAUSAGE STUFFING (LOW CARB)
This is a wonderful alternative to traditional bread stuffing, and tastes so good, you will hardly miss the bread! This is a recipe from one of Suzanne Somer's cookbooks (her dishes are delicious), and can be used by those who are on a low carb or controlled carb diet, those who utilize a food combining diet, or simply as a unique stuffing-like alternative. This can be cooked seperately from the turkey, or it can be cooked and then baked (stuffed) in the turkey (my preference, as it adds that wonderful turkey flavor). This is also awesome as a side dish for chicken, as well. I have some baking in a turkey right now (my husband and I were craving turkey and stuffing, but we are on a low carb diet, so this fit the bill perfectly). This is the second time that I have made this and it is really a wonderful treat, so I thought that I would share this recipe with all of my Zaar friends!
Provided by Helping Hands
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat electric skillet to medium-low heat.
- Saute onions in oil for 30 mins, until carmelized.
- Turn the heat up to med-high, and add mushrooms.
- Saute the mushrooms for 10-12 mins, until they are crisp on the edges.
- Season with salt and pepper, as you saute mushrooms (this tastes best with lots of salt and pepper).
- Turn the heat to high, and add cooking wine.
- Allow cooking wine to cook off a bit, then lower the heat and simmer for 10 minutes.
- Stir in the butter 1 tbs at a time until it is well mixed.
- Remove mixture to platter.
- Squeeze sausage out of casings, and cook over med-high heat, for 5 to 7 minutes.
- Add onion and mushroom mixture back to skillet.
- Add tarragon, and heat until well mixed and heated thru.
- Serve as a side dish, or add stuffing to turkey, before baking.
Nutrition Facts : Calories 253.6, Fat 15.2, SaturatedFat 6, Cholesterol 50.3, Sodium 735.4, Carbohydrate 13.4, Fiber 2.3, Sugar 6.7, Protein 13.9
APPLE TARRAGON STUFFING FOR PORK
This is a great stuffing for crown roast of pork. You may also stuff porkchops, use very thick chops or any other pork roast - follow instruction for stuffing that accompanies the cut you are using The cook time is the time needed to make the stuffing
Provided by Bergy
Categories Apple
Time 35m
Yield 6 cups of stuffing apprx
Number Of Ingredients 9
Steps:
- Saute the onions in the butter until translucent Add apple, celery& parsley, mix well Season with salt& pepper.
- Add bread cubes and stir well so they soak up all the butter Add remaining ingredients and mix well Stuff the pork.
Nutrition Facts : Calories 243.6, Fat 14.8, SaturatedFat 5.6, Cholesterol 20.3, Sodium 263.8, Carbohydrate 24.4, Fiber 3.5, Sugar 6.5, Protein 5.3
ELEGANT TURKEY STUFFING
The distinctiveness of this turkey dressing comes from the orange-flavored liqueur, spicy Italian sausage, apples, and pecans. It's also very easy to prepare. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage.
Provided by Joan
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 30m
Yield 28
Number Of Ingredients 13
Steps:
- Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
- In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
- In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
- Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 26.1 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 6.4 g, Sodium 437 mg, Sugar 12.2 g
PROSCIUTTO GARLIC AND HERB CHEESE STUFFED CHICKEN WITH TARRAGON
Make and share this Prosciutto Garlic and Herb Cheese Stuffed Chicken With Tarragon recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place a chicken breast between 2 sheets of waxed paper. Pound out the chicken from the center outward. Repeat with the remaining 3 chicken breasts.
- Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the cheese on top of each slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks.
- Preheat a non-stick skillet over medium high heat with the olive oil. Season the stuffed and rolled chicken with salt and pepper. Add to the pan and brown on all sides, cooking for 10-12 minutes.
- Remove the chicken; add the butter to the pan, then the flour. Cook for a minute, whisk in the win, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan.
- Reduce heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken whole or sliced.
Nutrition Facts : Calories 395.6, Fat 29, SaturatedFat 10.8, Cholesterol 77.3, Sodium 739.8, Carbohydrate 6.5, Fiber 0.1, Sugar 0.5, Protein 21.5
TARRAGON RICE PILAF
Make and share this Tarragon Rice Pilaf recipe from Food.com.
Provided by 2Bleu
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
- Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
- Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.
STUFFED TARRAGON ROAST CAPON WITH RICH PAN GRAVY
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Poultry
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the capon.
- Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
- Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
- Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
- Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
- When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
- To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
- Carve capon. Serve with stuffing and gravy.
Nutrition Facts : Calories 1254.8, Fat 91.8, SaturatedFat 26.2, Cholesterol 383.1, Sodium 718.7, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 97.4
HERBED SHALLOT STUFFING
Categories Herb Side Bake Thanksgiving Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 10 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.
- Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
- Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.
BAKED LOBSTERS WITH A TARRAGON STUFFING
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Place lobsters, shell side up, on a flat surface and plunge a knife quickly into the midsection where the tail joins the body. Hack away the claws and reserve them. Cut the lobsters in half lengthwise, head to tail. Remove and discard the tough sac inside the body near the eyes. Remove and discard the dark vein (the intestinal tract) from the tail section. Remove and reserve the soft coral and tomalley from each lobster. Place these in a bowl.
- Heat 1 tablespoon of the butter in a saucepan, and add the celery, green onions or scallions and garlic. Sprinkle with thyme, salt and pepper. Cook, stirring, about 1 minute. Let cool.
- To the bowl with the coral and tomalley add bread crumbs, the remaining butter, tarragon, parsley, salt and pepper. Beat well to blend. Add the celery and green-onion mixture and blend.
- Arrange lobster halves, shell side down, on a baking sheet. Scatter the claws around the halves.
- Spoon equal portions of the bread-crumb mixture into the body cavities of each lobster half. Do not cover the tail meat with the mixture. Sprinkle the tail meat with salt and pepper. Brush the tail meat with oil.
- Place in the oven, and bake 20 minutes. Serve with basil-butter sauce on the side.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 6 grams, Sodium 1528 milligrams, Sugar 1 gram, TransFat 0 grams
BREAD STUFFING
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it's super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you'd like - but once you've tried it cooked on its own, you won't look back.
Provided by Mark Bittman
Categories casseroles, stuffing and dressing, side dish
Time 1h
Yield 6 to 8 cups, enough for a 12-pound bird
Number Of Ingredients 8
Steps:
- Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- Add bread crumbs and tarragon or sage and toss to mix. Turn heat to low. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
- Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams
BOSTON BROWN BREAD STUFFING WITH BACON AND TARRAGON
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. Divide all bread cubes between 2 rimmed baking sheets. Bake until bread is dry, about 1 1/2 hours. Transfer bread to large bowl.
- Sauté bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Discard all but 1 tablespoon drippings from skillet. Add butter to drippings and melt over medium heat. Add onion; sauté until soft, about 7 minutes. Add onion, chives, tarragon, salt, pepper, and reserved bacon to bowl with bread; toss to combine. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Butter 9x9x2-inch baking dish. Add chicken broth to bread mixture and toss to moisten. Transfer stuffing to prepared dish.
- Cover stuffing with foil and bake 40 minutes (50 minutes if refrigerated). Uncover and bake until lightly browned on top, about 20 minutes longer.
TRIPLE CHEESE & TARRAGON-STUFFED MUSHROOMS
Make this speedy, cheesy veggie treat for a light supper, or starter. It only needs five ingredients and you can have it on the table in 15 minutes
Provided by Elena Silcock
Categories Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Heat the grill to high. Remove the central stalks of the mushrooms, season and place on a baking tray. Mix the cheeses and tarragon together and season. Spoon the cheese mixture onto the mushrooms and grill for 8-10 mins, or until bubbling and oozy.
- Remove from the tray with a spatula, season and serve with a rocket salad.
Nutrition Facts : Calories 216 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON
Yield Serves 12 to 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl.
- Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
- Add leeks and button mushrooms to same pot. Sauté over medium-high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sautéed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
PROVOLONE-STUFFED PORK CHOPS WITH TARRAGON VINAIGRETTE
Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence. -Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving., For pork chops, cut a pocket in each chop by slicing almost to the bone; fill pockets with cheese. Combine the oil, tarragon, salt and pepper; brush onto both sides of chops., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush tomato wedges with some of the remaining vinaigrette. Grill, uncovered, over medium heat or broil 4 in. from the heat for 1-3 minutes on each side or until lightly browned. Set aside., Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until a thermometer reads 145°. Baste frequently with remaining vinaigrette during the last 3 minutes of cooking. Let stand for 5 minutes. Serve with tomatoes and reserved vinaigrette.
Nutrition Facts : Calories 702 calories, Fat 58g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 517mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 41g protein.
LEMON TARRAGON STUFFED EGGS
Categories Egg No-Cook Quick & Easy Mayonnaise Chill Tarragon Gourmet
Yield Makes 12 Stuffed Eggs
Number Of Ingredients 8
Steps:
- Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.
- Just before serving, garnish eggs.
CHICKEN STUFFED WITH GOAT'S CHEESE & TARRAGON
Versatile chicken breasts work perfectly when stuffed with cheese, tarragon and chilli and wrapped in crispy proscuitto
Provided by James Martin
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 190C/170C fan/gas 5. Beat together the goat's cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don't pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.
- Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.
Nutrition Facts : Calories 328 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Protein 47 grams protein, Sodium 2.5 milligram of sodium
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