SAGE AND ONION STUFFING
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Time 55m
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
THREE-ONION STUFFING
Categories Onion Side Bake Thanksgiving Stuffing/Dressing Leek Shallot Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 14 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a shallow baking pan spread bread in one layer and bake in middle of oven, stirring occasionally, until golden, 10 to 15 minutes. Transfer bread to a large bowl.
- In a bowl of water wash leeks and drain by lifting leeks from water into a colander.
- In a large heavy skillet cook leeks, red onions, shallots, celery, garlic, and herbs with salt and pepper to taste in butter and oil over moderate heat, stirring, until onion mixture is softened, about 10 minutes. Add onion mixture to bread with salt and pepper to taste and toss to combine well. Cool stuffing and transfer to a buttered 4-quart baking dish. Stuffing may be made 1 day ahead and chilled, covered.
- During last 1 1/2 hours of grilling turkey, drizzle stuffing with stock or broth and bake, covered, in middle of oven 1 hour. Bake stuffing, uncovered, 20 to 30 minutes more, or until golden brown.
CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS
Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
- Cook, stirring often, until the onions are golden, about 8 minutes.
- Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
- Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
- Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
ROAST PORK WITH ONION STUFFING
This is a family favorite. I adapted it from "My Great Recipes." You won't believe how creamy and delicious the onion stuffing tastes. Fresh-ground nutmeg really makes it shine, but ready-made will do in a pinch! :) The pan dripping gravy is fabulous, too. Active work time takes place while roast is cooking.
Provided by SheCooksToConquer
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Rub roast with oil and sprinkle with thyme and salt and pepper. Roast until meat registers 170 degrees (about 2 hours).
- Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
- Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
- Remove roast from oven, and slice almost through (I make the slices about 3/4" thick, you make them whatever thickness you prefer for single servings.).
- Stuff with onion filling, and spread any extra over the top of the roast. Return roast to oven and bake about 30 minutes more, until top is nicely browned.
- Remove roast from pan and cover to keep warm while making gravy.
- Stir one cup of water into pan drippings, then add cornstarch/water mixture and stir until thickened. (You may want to put the roasting pan on a burner on low heat to get the gravy to the right thickness.).
Nutrition Facts : Calories 793.1, Fat 52.5, SaturatedFat 19.9, Cholesterol 201.8, Sodium 190.8, Carbohydrate 15.6, Fiber 1.6, Sugar 4.4, Protein 61.8
MARY BERRY'S SAGE & ONION STUFFING
I discovered this recipe for stuffing about 2 years ago and I have been making it ever since. I has become my absolute favourite stuffing to use for the holidays. Its quick simple and delicious! Trust Mary Berry! In one word, perfection.
Provided by Marie Rayner
Time 50m
Number Of Ingredients 7
Steps:
- Place the chopped onion into a saucepan. Cover with the cold water. Bring to the boil, then reduce to a simmer and simmer over low heat for 15 minutes. Drain very well.
- Return the ovens to the saucepan. Stir in the butter and the remaining ingredients, tossing to combine and seasoning to taste.
- Allow to cool completely if you are using it to stuff a bird. If you are cooking it separately. Place into a buttered dish. Dot butter over the top.
- Cover and bake in a 180*C/350*F/gas mark 4 oven for 25 to 30 minutes.
- Uncover and bake for a further 10 minutes to crisp up the top if desired.
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
- Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
- In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
- Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
- Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
- Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.
ONION AND APPLE STUFFING
I took this to my boyfriend's work Thanksgiving supper the first year he worked there. Now I get requests for this stuffing every year. I grew up with very different Thanksgiving stuffing so this is great for when I'm in the mood for something a little more traditional but still a little unique.
Provided by madsthegr8
Time 1h
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Put butter and olive oil in a skillet over medium heat. When butter has melted, add apples, onion, celery, and garlic; let sweat for 5 to 6 minutes.
- Meanwhile, combine cornbread stuffing mix, 1 1/2 cups water, and 2 tablespoons butter in a microwave-safe bowl. Microwave on high power for 5 to 6 minutes. Remove from the microwave and fluff with a fork. Repeat with turkey stuffing mix, remaining 1 1/2 cups water, and remaining 2 tablespoons butter.
- Combine softened apple-vegetable mixture and both stuffings in a large bowl; stir until everything is mixed together. Add 2 cups broth and stir again; it needs to be wet but not soupy. Add more broth (up to 1 cup) if needed. Transfer to the prepared baking dish.
- Bake in the preheated oven until the top is slightly crunchy and the stuffing looks a lot drier than it did going into the oven, about 35 minutes. If more time is needed, bake in 10-minute increments.
Nutrition Facts : Calories 144.1 calories, Carbohydrate 16.9 g, Cholesterol 14.3 mg, Fat 7.3 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 3.6 g
SAGE AND ONION STUFFING
Use our best stuffing recipe to make classic sage and onion stuffing balls with no "box" flavour. This stuffing is great for vegetarians or to stuff your turkey this Christmas.
Provided by BBC Food
Categories Side dishes
Yield Serves 6
Number Of Ingredients 6
Steps:
- Sweat the onion in the oil, until soft but not coloured
- Mix together the onion, sage and breadcrumbs and season well.
- Add enough of the beaten egg to bind the mixture together and use to stuff meat or poultry or to roll into individual stuffing balls.
- If making stuffing balls, cook in a roasting tin for 30 minutes.
ONION AND SAGE STUFFING (DRESSING)
This Onion and Sage Stuffing (Dressing) is a classic Thanksgiving dinner side dish recipe. Vegan friendly, vegetarian, and packed with lots of flavor. Make in advance for an easy holiday meal.
Provided by Kim
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F or warm setting. Cut your bread into 1 inch cubes (12 cups total) and spread out on a baking sheet. Place in the warm oven and bake until the cubes are dry, approximately 45 minutes. Remove from oven and set aside.
- Adjust oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
- In a medium pot, melt the butter over medium heat. Add the onion, celery, sage, salt, and black pepper. Simmer until the vegetables are softened, approximately 5 minutes.
- Whisk the eggs and stock together in a large bowl. Add the bread cubes, chopped water chestnuts, and onion sage mixture. Toss to combine and pour into the prepared baking dish. Cover with foil.
- Bake the stuffing for approximately 35-40 minutes, or until the moisture is absorbed and stuffing is setting.
- Remove the foil cover and continue cooking another 15 minutes to crisp up the top. Serve warm.
Nutrition Facts : ServingSize 1 serving, Calories 380 kcal, Carbohydrate 49 g, Protein 11 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 77 mg, Sodium 1094 mg, Fiber 5 g, Sugar 8 g
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- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
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- Heat up oil and butter in a large frying pan until butter has melted (addition of oil will prevent butter from burning) and add chopped onion.
- Fry it on a medium heat, stirring from time to time for up to 10 minutes until soft and translucent. Set aside to cool slightly.
- In a large bowl mix together breadcrumbs, sage, fried onion, marmite (if using) and some salt and pepper.
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- A rule of thumb to determine turkey size required is to allow 1 lb (500 g) uncooked weight per serving, plus leftovers.
- Preheat oven to 180ºC (350ºF). Position rack in lower third of oven. To make stuffing, melt butter in skillet over medium heat. Cook celery, onion, and sage 3 to 5 min. until softened. Cool completely. In large bowl, combine bread, onion mixture, salt and pepper. Stir in just enough broth to thoroughly moisten bread without sogginess.
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- Place turkey, breast-side up, in roasting pan fitted with rack. Place leftover stuffing in a covered baking dish or foil packet (a packet is easier to fit into a full oven); set aside.
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