MUSHROOM STUFFING
A delicious stuffing recipe to bake in a casserole dish or a roasting turkey. This recipes makes enough to stuff a 12 pound turkey.
Provided by CHRISTYJ
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Yield 14
Number Of Ingredients 12
Steps:
- Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
- Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
- In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
- Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
Nutrition Facts : Calories 442.6 calories, Carbohydrate 71.7 g, Cholesterol 39.7 mg, Fat 10.7 g, Fiber 5.3 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 898.5 mg, Sugar 8.8 g
MUSHROOM-ONION STUFFED TURKEY
I created this superb Mushroom and Onion Stuffing for turkey and it became a family favorite almost overnight. The blend of fresh mushrooms, onions, wine, and half-and-half provide a unique addition to the traditional bread stuffing.-James Hayes, Ridgecrest, California
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 14 servings (9 cups stuffing).
Number Of Ingredients 16
Steps:
- Place bread on a baking sheet; bake at 250° for 25-30 minutes or until lightly toasted., In a large skillet, saute the mushrooms, onions and celery in butter until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated. Stir in the broth, parsley, thyme, salt and pepper; heat through., In a large bowl, combine toasted bread and mushroom mixture. In a small bowl, whisk the cream and egg substitute; pour over bread mixture and toss to coat., Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 8-in. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly., Bake additional stuffing, covered, for 20 minutes. Uncover; bake 20 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.
Nutrition Facts : Calories 758 calories, Fat 37g fat (14g saturated fat), Cholesterol 281mg cholesterol, Sodium 510mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 78g protein.
MUSHROOM-TURKEY STUFFED PEPPERS
This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It's a win-win!
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
- Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
- Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.
TURKEY MUSHROOM BURGER
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 8 large burgers
Number Of Ingredients 25
Steps:
- To a hot saute pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion, and bay leaf, and sweat for 1 minute. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano. Remove from the heat and allow to cool. Remove the bay leaf.
- Place the turkey in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper. Form the mixture into 8-ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and Chunky Tomato Salsa Compote.
- In a small saucepan, combine all of the ingredients and bring to a boil. Lower to a simmer and cook until most of the liquid has reduced.
MUSHROOM STUFFED ONIONS--MIDWEST
From the 1946 edition of Joy of Cooking, and not to be found in subsequent editions (at least not the newer ones--I have three different editions now and am passing on the newest one). These are delicious and an unusual side dish (1-2 each) or vegetarian main dish (serving 2-4 per person). Since this is from a fairly old cookbook, actual measurements are nonexistent for many of the ingredients. I HAVE made these and remember loving them, but that was 30 or so years ago. I shall make them again soon and edit the recipe to add suggested amounts and estimated times. The onion cases may be made ahead; the active prep time of 30 minutes assumes they are premade. The time of 90 minutes includes making the onion cases.
Provided by BarbryT
Categories Vegetable
Time 50m
Yield 3-6 serving(s)
Number Of Ingredients 12
Steps:
- To make onion cases: peel 6 medium or 3 large onions. Boil/simmer until tender.
- Remove from water and cool. If using medium onions, cut a slice from the top and hollow out, leaving a 3/4-inch shell. (Hint: use kitchen scissors). If using large onions, cut in half (doesn't matter whether horizontally or vertically). Remove the centers, leaving a 3/4-inch shell. Chop the centers.
- Preheat oven to 400°F.
- Sauté the chopped mushrooms in 2 T of the butter until tender; sprinkle with 1 T of the flour and mix. Stir in 1/3 C milk or cream and stir until thickened. Season with salt and lots of paprika. Fill the onion cases with mushroom mixture.
- Make white sauce by melting 2 T butter; stir in 2 T flour until blended. Slowly stir in 1 C milk or cream; stir until thickened. Add the chopped onion centers and any of the mushroom mixture that didn't fit in the onion cases. Season the sauce well with salt, paprika, and Worcestershire sauce or sherry.
- Pour the seasoned white sauce into a shallow baking dish. Add the stuffed onion cases, stuffing side up. The tops may be sprinkled with bread crumbs dotted with butter or sprinkled with cheese -- or not.
- Bake the onions until they are well-heated. Garnish with parsley. They may be served on toast.
- For vegetarian do not use Worcestershire sauce option use the sherry or use a vegetarian Worcestershire sauce.
Nutrition Facts : Calories 333.7, Fat 19.7, SaturatedFat 12.3, Cholesterol 55.9, Sodium 170.7, Carbohydrate 34.4, Fiber 3.6, Sugar 10, Protein 7.6
MUSHROOM TURKEY PATTIES
This versatile recipe can be used for burgers or a main meat dish! Serve on burger buns with a slice of Swiss cheese or as a main dish with mushroom or brown gravy! If your family loves onions, add them into the mix along with some fresh peppercorns! Enjoy!
Provided by BARBIFETT
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- In a bowl, mix the turkey, mushrooms, beef stew seasoning mix, and eggs. Form the mixture into patties.
- Heat the oil in a skillet over medium heat. Place the patties in the skillet, and cook 10 to 12 minutes on each side, to an internal temperature of 165 degrees F (75 degrees C).
Nutrition Facts : Calories 287.3 calories, Carbohydrate 5.4 g, Cholesterol 139.1 mg, Fat 18.9 g, Fiber 0.5 g, Protein 23.1 g, SaturatedFat 3.8 g, Sodium 745 mg, Sugar 0.5 g
MUSHROOM-STUFFED TURKEY TENDERLOINS
I love this recipe because it looks beautiful, tastes delicious, and is a very healthy alternative to turkey and dressing! Turkey broth may be substituted if chicken broth is not available. -Joyce Conway, Westerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place artichoke hearts, mushrooms, 1/2 cup broth and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and liquid is evaporated, 7-9 minutes. Stir in bread crumbs; cool slightly., Cut each tenderloin horizontally through the center to within 1/4 in. of the opposite edge; open flat. Using a sharp knife, remove white tendons. Cover; pound each with a meat mallet to an even thickness. Remove cover; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string., Place 1 in. apart in a 13x9-in. baking pan, seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165°, 15-20 minutes., Remove turkey from pan; tent with foil and let stand 5 minutes. Meanwhile, in a small saucepan, whisk flour and remaining broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, 2-3 minutes., Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon zest.
Nutrition Facts : Calories 228 calories, Fat 3g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 776mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 41g protein. Diabetic Exchanges
CARAMELIZED ONION AND MUSHROOM STUFFING
A moist and savory stuffing full of caramelized onions and mushrooms. The only stuffing my family will eat!
Provided by SuzieQue
Categories Thanksgiving
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Spread bread cubes in single layer on a large baking sheet.
- Bake, stirring occasionally about 10 minutes or until golden brown.
- Transfer to a large bowl.
- In a large, heavy frying pan, melt the butter over medium high heat.
- When hot, add onions and cook, stirring occasionally until golden brown.
- About 20 minute.
- Reduce heat to medium and add the mushrooms and celery.
- Cook and stir until tender, about 8 minutes.
- Add this mixture to the bread cubes along with the parsley and tarragon.
- Add the stock to the pan you used to cook the onions, and bring to a boil scraping up any browned pieces.
- Add hot stock to the bread mixture and season to taste with salt and pepper.
- Mix in the eggs.
- Either stuff the turkey and bake as usual or butter a 13X9 pan and spoon stuffing into pan.
- Cover with foil and bake at 325 degrees for 30 minutes.
- Uncover and bake until top is golden brown, about 30 minutes longer.
- I think this is better baked in a pan by itself than stuffed into the turkey-- but to each his own!
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