MUSHROOM AND WALNUT STUFFING
Make this stuffing for our Roast Turkey with Rosemary and Lemon. Pan-fry leftover stuffing and serve with eggs for a post-holiday brunch.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 11
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
- Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.
Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g
WALNUT MUSHROOM STUFFING
I always make a double batch of this stuffing because it seems to disappear faster than the turkey. The recipe has been in my husband's family for more than 40 years.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender. Stir in the sage, salt, thyme if desired, marjoram and pepper. Transfer to a large bowl. Add the bread cubes, walnuts and enough broth to reach desired moistness; toss to coat. , Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. If stuffed into poultry, bake until a thermometer reads 180° for poultry and 165° for stuffing.
Nutrition Facts : Calories 303 calories, Fat 21g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 649mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
SAUSAGE, APPLE, AND WALNUT STUFFING
Steps:
- Coat a large saute pan, over medium heat, with olive oil and add the onions and celery. Season with salt and cook until the veggies start to become soft and are very aromatic. Add the garlic and cook for another 1 to 2 minutes. Add the sausage and cook until the sausage browns. Stir in the apples and apple cider and cook until the apples start to soften, about 3 to 4 minutes. Sprinkle in the sage leaves and the walnuts and turn off the heat.
- Preheat the oven to 350 degrees F.
- Add the diced bread and toss together. Pour in the chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed, (it does). Transfer to a large deep ovenproof dish (roughly 9 by 11 inches) and bake until it is hot all the way through and crusty on top.
- Remove from the oven and serve.
- MMMMM...stuffing!
VEGAN SOURDOUGH STUFFING WITH WILD MUSHROOMS AND WALNUTS
With a crispy top and tender, fluffy interior, this stuffing is loaded with flavor and may become your new favorite Thanksgiving side dish. It also happens to be vegan, made hearty with mushrooms, crunchy walnuts and fresh herbs.
Provided by Megan Mitchell
Categories side-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Tear the boule into 1-inch pieces and evenly divide between 2 medium sheet trays. Drizzle with extra-virgin olive oil and sprinkle with salt and pepper. Toss to coat, then spread out into a flat, even layer.
- Bake on the upper and lower racks for 15 minutes; remove and toss, then switch the position of the sheet trays and bake until golden brown and crunchy, about 15 minutes. Remove from the oven and reduce the oven temperature to 350 degrees F.
- While the croutons bake, heat a medium nonstick skillet over medium. Drizzle in 2 tablespoons olive oil and add half of the mushrooms; spread into an even layer. Cook for 5 minutes, undisturbed. Stir and cook until golden brown, 2 to 3 minutes, then add the remaining mushrooms. Cook until golden brown and softened, about 10 minutes. Season with salt and pepper, then pour into a large bowl.
- Heat the skillet again over medium heat. Drizzle in 1 to 2 tablespoons olive oil and add the celery and scallions. Cook, stirring often, until they begin to soften, 8 to 10 minutes. Season with salt and pepper. Remove from the heat and add to the large bowl.
- Next, add the walnuts, thyme, rosemary, oregano and croutons; toss to combine. Add 2 cups of the broth, stir and let absorb for a few minutes, then add 1 cup. Stir and pour into a 9-by-13-inch baking dish; add the remaining 1/2 cup broth and finish with a drizzle of olive oil.
- Bake until golden and crispy on top, 30 to 35 minutes.
MUSHROOM STUFFING
Steps:
- Saute mushrooms in butter in a skillet 5 to 8 minutes over moderate heat until golden. Place all remaining ingredients in a bowl, add mushrooms and toss lightly to mix.
MATZO, WALNUT AND MUSHROOM STUFFING
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 Fruit
Time 28m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl.
- Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.
- Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #.
Nutrition Facts : Calories 315, Fat 17.7, SaturatedFat 2.6, Cholesterol 79.3, Sodium 341.9, Carbohydrate 32.1, Fiber 3.4, Sugar 3.3, Protein 9.2
MUSHROOM AND CASHEW STUFFING
Make and share this Mushroom and Cashew Stuffing recipe from Food.com.
Provided by OhSheila
Categories Savory
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F
- Place bread cubes on large shallow baking pan and bake until golden, stirring occasionally, about 20 minutes. Transfer to large mixing bowl. Turn oven down to 350°F.
- Melt butter in large heavy skillet. Add onions and cook until clear, stirring occasionally (about 10 minutes). Add red peppers, mushrooms and celery; cook until tender - about 5 to 7 minutes.
- Combine with bread in mixing bowl; add nuts, seasonings, broth and beaten eggs. Stir well and pour into an 8" X 8" greased baking pan or one of similar size. (Can be prepared a day ahead and refrigerated). Cover and bake for about 1 hour.
Nutrition Facts : Calories 353.4, Fat 20.5, SaturatedFat 6.5, Cholesterol 68.4, Sodium 513.9, Carbohydrate 33.9, Fiber 3.2, Sugar 5.7, Protein 11.4
MUSHROOM AND WALNUT STUFFING
Number Of Ingredients 10
Steps:
- In a large skillet, heat 1 tablespoon oil over medium high heat. Add onions, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 - 7 minutes; transfer to a large bowl.
- Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring until mushrooms are brown 5 minutes. Add wine and cook, stirring with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten. Season with salt and pepper
- Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled baking dish. (To store, cover, and refrigerate, up to 1 day.)
- Preheat oven to 400 degrees, with rack in upper third. Bake uncovered, until golden brown on top, 30 minutes.
MUSHROOM STUFFING WITH SAUSAGE, APPLE, AND WALNUTS
I hate being "good" over the holidays, but this lower-carb mushroom stuffing makes it so much better! This portobello mushroom-based stuffing has all the amazing flavors of a hearty stuffing without the bread. It is so easy, rich, and delicious, my family eats it as a side dish for any type of meat, any time of year.
Provided by Deirdre
Categories Sausage Stuffing and Dressing
Time 1h40m
Yield 4
Number Of Ingredients 16
Steps:
- Sprinkle each eggplant slice generously with salt and sandwich between paper towels. Place a heavy pan on top of the eggplant slices and set aside for 30 minutes.
- Combine onion, walnuts, celery, and garlic in a bowl. Mix all mushrooms in a second bowl.
- Heat an oven-safe skillet over medium-low heat. Squeeze sausage meat without the skin into meatball-sized segments and add to the skillet. Cook in its own juices until browned, breaking up sausage into bite-sized pieces while cooking, 3 to 5 minutes. Add onion mixture to the skillet and saute until soft, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, rinse off salt and any accumulated liquid from eggplant slices. Don't be afraid to twist and squeeze the slices. Dice eggplant and add with mushrooms to the skillet. Continue to cook stuffing over low heat until mushrooms have softened, about 10 minutes. Add chicken stock, red wine, and 1 tablespoon butter. Season with oregano, rosemary, sage, salt, and pepper. Mix in diced apples. Place remaining butter in thin pats on top of the stuffing and transfer skillet to the preheated oven.
- Cook stuffing until browned on the top, about 15 minutes.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 28.4 g, Cholesterol 51.2 mg, Fat 33.2 g, Fiber 7.3 g, Protein 16.7 g, SaturatedFat 10.7 g, Sodium 983.4 mg, Sugar 15.5 g
More about "mushroom and walnut stuffing recipes"
MUSHROOM AND WALNUT STUFFING - CLAIRE K CREATIONS
From clairekcreations.com
Reviews 2Estimated Reading Time 3 minsServings 1
- In a large saucepan, heat the oil then add the onions and celery and season them with salt and pepper. Cook the two stirring occasionally until they soften (5-7 minutes). Transfer them to a very big bowl. I ended up using the bowl of my electric mixer.
- Add a little more oil and turn the mushrooms and sage into the pan and season them with salt and pepper. Cook, stirring frequently until the mushrooms have browned (about 5 minutes). Pour in the wine and cook, stirring and scraping the bottom until the liquid has almost all evaporated.
- Add the walnuts and bread and then pour over enough stock to just wet the bread but not enough to make it soggy.
WALNUT STUFFING | CANADIAN LIVING
From canadianliving.com
MUSHROOM, WALNUT & SAGE STUFFING BALLS - MEADOW MUSHROOMS
From meadowmushrooms.co.nz
WALNUT AND MUSHROOM STUFFING RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
MUSHROOM AND WALNUT STUFFING RECIPE | RECIPE | STUFFING RECIPES, …
From pinterest.com
WALNUT MUSHROOM STUFFING RECIPE: HOW TO MAKE IT - EASY RECIPES
From recipegoulash.cc
A'VIANDS - MUSHROOM AND WALNUT STUFFING CALORIES, CARBS
From myfitnesspal.com
WALNUT STUFFED MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST TURKEY WITH WALNUT STUFFING AND MUSHROOM GRAVY
From canadianliving.com
SOURDOUGH STUFFING WITH WILD MUSHROOMS AND WALNUTS - CHEF …
From chefmeganmitchell.com
ROASTED DUCK BREASTS WITH WILD MUSHROOM STUFFING AND RED WINE …
From epicurious.com
You'll also love