STUFFING WITH MUSHROOMS, LEEKS AND BACON
Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
- In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
- Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
- Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams
VEGAN STUFFING WITH MUSHROOMS AND LEEKS
Drying sourdough bread out in the oven ensures that it absorbs all the delicious flavors in this vegan Thanksgiving stuffing/dressing, while drizzling with vegetable broth keeps it perfectly moist.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 2h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Divide bread between two rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dried all the way through, 30 to 40 minutes. Transfer to a large bowl.
- Heat 5 tablespoons oil in a large skillet over medium-high. Add mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Transfer to bowl with toasted bread. Heat remaining 2 tablespoons oil in same skillet. Add leeks, celery, and thyme sprigs; cook until vegetables are softened, about 4 minutes. Add garlic, chopped thyme, and red-pepper flakes; cook 1 minute. Add 1/2 cup broth and cook, scraping up browned bits from bottom, until evaporated, 1 to 2 minutes. Discard thyme sprigs. Transfer to bowl with bread; let cool 5 minutes. Meanwhile, brush a 2- to 2 1/2-quart baking dish with oil.
- Increase oven temperature to 375 degrees. Add parsley to bowl with bread; toss to combine. Slowly drizzle with remaining 1 1/2 cups broth, stirring to moisten. Transfer to prepared baking dish. Loosely cover with parchment-lined foil. Bake 20 minutes. Uncover; continue baking until golden on top, 25 minutes more. Serve, sprinkled with more parsley if desired.
VEGAN MUSHROOM AND LEEK ROLLS
Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it.
Provided by Melissa Clark
Categories dinner, lunch, finger foods, vegetables, main course
Time 2h
Yield 4 rolls
Number Of Ingredients 15
Steps:
- Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
- Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
- While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
- Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
- Add cooled farro, almond butter and herbs to mushrooms, and mix well.
- Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long "sausage" running lengthwise on the pastry strip.
- Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
- Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.
VEGETARIAN MUSHROOM STUFFING
This is a great vegetarian mushroom stuffing--but meat lovers in my family love it too! I have made this earlier in the day and refrigerated it until I'm ready to cook in the oven before dinner--which can save some time. You can also used packaged bread cubes for stuffing as a time saver.
Provided by Cathleen
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
- Pour mixture into a 9x13x2-inch baking pan.
- Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 29.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 519.9 mg, Sugar 2.7 g
VEGAN MUSHROOM THANKSGIVING STUFFING
I made this recipe about 5 years ago. After trying expensive croutons from a gourmet cooking store, I decided I could make them myself! This vegan mushroom stuffing immediately became a family (and friends) favorite. You can eliminate the mushrooms if you don't like them. You can make the homemade croutons days before and store them in zip-top bags or plastic containers, which makes the stuffing a whole lot easier. Try it for Thanksgiving!
Provided by Kathleenar
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 10h
Yield 12
Number Of Ingredients 15
Steps:
- Spread cubed bread on a baking sheet. Cover with a paper towel and let sit at room temperature until slightly stale, at least 8 hours to overnight.
- Preheat the oven to 300 degrees F (150 degrees C).
- Toss stale bread cubes with olive oil and sprinkle with thyme, rosemary, oregano, parsley, garlic salt, and white pepper. Spread evenly on the baking pan.
- Bake in the preheated oven for 20 minutes. Stir and continue baking until crispy, about 20 minutes more, checking frequently. Remove from the oven and set homemade croutons aside.
- Increase oven temperature to 350 degrees F (175 degrees C). Grease a large baking pan.
- Heat margarine in a large pan over medium heat. Add celery, onion, mushrooms, and garlic. Cook and stir until soft, about 5 minutes. Add broth and white pepper and simmer for 3 minutes more. Add homemade croutons and stir, transferring mixture to a large bowl if necessary. Pour stuffing mixture into the prepared baking pan.
- Bake in the hot oven, uncovered, for about 40 minutes.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 20.6 g, Fat 9.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 572.7 mg, Sugar 2.6 g
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