SWEET AND SAVORY ROOT VEGETABLE STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
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.
SWEET AND SAVORY ROOT VEGETABLE STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
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.
DAD'S ROOT VEGETABLE STUFFING
Make and share this Dad's Root Vegetable Stuffing recipe from Food.com.
Provided by FarahC
Categories Onions
Time 1h15m
Yield 10-15 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, add oil and butter. Melt together.Once melted add all your vegetables, mushrooms, garlic, and spices and saute until tender.
- Turn off heat, get out a large mixing bowl, and add in your bread cubes.
- Mix in your vegetables with butter remnants.
- Add in your chicken broth and beaten eggs.
- Mix everything well, if you need to, add water to desired consistency.
- Stuff in your turkey, or bake at 350°F in a greased 9x13 pan covered in foil tightly for 35-40 minutes.
Nutrition Facts : Calories 303.1, Fat 22.1, SaturatedFat 12.5, Cholesterol 86.7, Sodium 238.9, Carbohydrate 22.1, Fiber 2.9, Sugar 5.1, Protein 5.3
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
VEGETABLE STUFFING BAKE
This vegetable medley has become a family dinner tradition for Thanksgiving and Christmas. Even though our three children are now married, when we get together for the holidays, this dish is always on the menu. It's as important to them as the turkey! -Becky Kusmaul Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 casseroles (8 servings each).
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well., Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.
Nutrition Facts : Calories 120 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 345mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
EASY VEGETABLE STUFFING
Love stuffing? Try a tasty version packed with veggies.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 200, Carbohydrate 34 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving (1/2 Cup), Sodium 750 mg, Sugar 3 g, TransFat 0 g
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