Vegetable Stuffing Bake Food

SAVORY VEGETARIAN STUFFING RECIPE

Steps:

• Begin by preparing the vegetables. Wash and slice the mushrooms, wash and dice the celery, peel and shred the carrots (use a large-holed cheese grater), dice the onion, mince the garlic, and chop the parsley.
• Add 3 Tbsp of the butter to a large pot along with the sliced mushrooms. Sauté the mushrooms over medium heat until they have released all of their moisture and have begun to caramelize and brown on the edges (about 5-7 minutes).
• Add the garlic, onion, sage, thyme, some freshly cracked pepper, and 1/4 tsp salt to the pot. Continue to sauté the onions are soft and transparent (about 3-5 minutes), add the celery and continue to sauté for a few minutes more. Finally, add the shredded carrots and continue to sauté for a couple more minutes, or just until the carrots begin to soften.
• While sautéing the vegetables, add the chopped walnuts to a dry skillet. Cook and stir the walnut pieces over medium heat for 2-3 minutes, or just until they begin to give off a nutty aroma. Remove them from the heat immediately.
• Finally, add the toasted walnuts, the remaining 3 Tbsp butter, and a handful of fresh parsley to the pot. Stir until the butter has fully melted. Taste the vegetable mixture and add a touch more salt if needed. It should be well seasoned.
• Preheat the oven to 350ºF. Cut the stale bread into 1/2-inch cubes. Add the cubes to the pot with the sautéed vegetables and herbs. Stir well to coat the bread in the butter. Finally, pour in the vegetable broth, 1/2 cup at a time, stirring well each time before adding more. The bread will not be completely saturated, but will absorb more moisture as the stuffing bakes.
• Coat the inside of a 3-quart casserole dish with non-stick spray. Add the stuffing mixture to the casserole dish, spread it out evenly, and compress it down slightly. Cover the dish with foil. Bake the stuffing in the preheated oven for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crispy. Garnish with any remaining chopped parsley just before serving.

STUFFING-TOPPED VEGETABLE BAKE

Steps:

• Heat oven to 375ºF.
• Cook vegetables in boiling water in medium saucepan 3 min.; drain well. Return vegetables to pan. Mix cream cheese spread, milk and garlic powder until blended. Add to vegetables; toss to coat. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
• Prepare stuffing as directed on package; spoon over vegetable mixture.
• Bake 20 min. or until heated through. Let stand 5 min. before serving.

VEGETABLE STUFFING BAKE

Steps:

• Heat oven to 350°F.
• Mix mayo and milk in large bowl until blended. Add remaining ingredients; mix lightly.
• Spoon into 11x7-inch baking dish sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.

EASY VEGETARIAN STUFFING

Steps:

• Combine boiling water and bouillon cube; stir until dissolved.
• Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
• Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

EASY VEGETABLE STUFFING

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add stir-fry vegetables. Cook 1 to 2 minutes, stirring occasionally, until tender.
• Stir in broccoli and corn. Cook 2 to 4 minutes, stirring occasionally, until vegetables are thawed. Stir in broth. Heat to boiling; remove from heat. Stir in stuffing cubes and thyme. Spoon into baking dish.
• Cover with foil; bake 25 to 30 minutes or until thoroughly heated.

VEGETABLE STUFFING BAKE

Steps:

• In large skillet, sauté onion in oil until tender.
• Stir in soup and cheese sauce until blended; heat through.
• In large bowl, combine the vegetables and 1 cup stuffing mix.
• Add soup mixture and mix well.
• Transfer to two greased shallow 3 quart baking dishes.
• Sprinkle with remaining stuffing mix.
• Bake, uncovered, at 350 for 30-35 minutes or until vegetables are tender and edges are bubbly.

ZUCCHINI VEGETABLE STUFFING/CASSEROLE

Steps:

• Preheat oven to 375.
• In a steaming bag, or in a steamer, par-cook cauliflower & carrots until al dente.
• Sprinkle zucchini with salt and toss in a colander. Allow to set for 15 minutes. Rinse, drain and pat dry with paper towels.
• Meanwhile in a large bowl, combine all vegetables, bread, eggs, olive oil, garlic, cheeses and sprinkle with spices. Toss until everything is well coated and bread is moist.
• If bread is really dry, add another egg at your discretion.
• Pour into a buttered casserole dish - 9x13. Drizzle melted butter over the top and add more parmesan if you like.
• Bake uncovered until puffy and golden brown on top and cooked all the way through. Approximate baking time will depend on the moistness of the bread used, but plan on at least 30 minutes.

VEGETABLE AND STUFFING BAKE

Steps:

• Preheat over to 350.
• Mix mayo and milk in large bowl until well blended.
• Add remaining ingredients and mix lightly.
• Spoon mixture into 11x7 inch baking dish.
• Bake 20-25 minutes or until heated through.

VEGETABLE STUFFING AND CHOP BAKE

Steps:

• Heat olive oil in medium skillet. Add onion, celery and green pepper saute for about 3 mins or till begin to soften. Add frozen broccoli and continue to saute until broccoli is thawed.
• Mix vegetables, water, stuffing and egg sub.
• Spray inside of crock with cooking spray, place chops in bottom of crock, season with garlic, pepper and sage.
• Pour stuffing over chops and place top on crock.
• Cook on low 8 hours.