Onion Mushroom Stuffing Recipes

Steps:

• In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. , Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture., Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
• Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
• Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

Steps:

• Preheat the oven to 425 degrees F. Remove the stems from 24 large cremini mushrooms.
• Wipe the caps clean with a damp paper towel, then toss with 2 tablespoons olive oil and season with salt. Arrange on a baking sheet.
• Melt 3 tablespoons butter in a large skillet over medium heat. Add 2 thinly sliced onions and 2 teaspoons chopped thyme; season with salt and pepper and cook, stirring, until the onions are caramelized, about 20 minutes. Add 1/4 cup red wine; cook until evaporated, 1 minute. Add 1/2 cup beef broth; simmer until the onions are glazed, 3 minutes. Sprinkle breadcrumbs inside the mushroom caps; fill with the onion mixture, then sprinkle with 1 cup shredded gruyere and 2 tablespoons grated parmesan.
• Bake until the mushrooms are tender and the filling is golden, 15 to 17 minutes. Let cool 5 minutes, then remove from the baking sheet. Top with parsley.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion and mushrooms in butter about 3 minutes, stirring occasionally, until tender.
• Stir in half of the croutons. Cook, stirring frequently, until evenly mixed and croutons are softened. Stir in remaining croutons and ingredients. Stuff turkey just before roasting. Or spoon stuffing into greased 3-quart casserole or 13x9-inch glass baking dish; cover and bake at 325°F for 30 minutes, then uncover and bake 15 minutes longer.

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.

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.

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.

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!

Steps:

• In a saucepan large enough to hold all the ingredients melt the butter Cook onion and celery until softened but not brown (about 10 min) Add mushrooms, cook over med-high heat, stirring until the mushrooms are soft (4min), remove from heat Mix in the crumbled bread, toss well Add sage, parsley,salt& pepper (at this stage you may cover it and refrigerate for up to one day) Mix in the beaten eggs and stuff away!
• This is enough stuffing for a 16 lb Turkey or 2 Roasting chickens.
• If you have extra stuffing just put it in an oven proof dish cover tightly and bake it for the last hour of your bird's time (of course the time for this depends on the amount you have left over).

Steps:

• In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples.
• Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
• Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
• Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
• Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

Steps:

• Divide stuffing into three bowls.
• In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
• Sauté a cup of minced onion in butter or cooking spray.
• Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
• Preheat oven to 350°F.
• Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
• Add 1 (8-ounce) package cream cheese, softened.
• Mix well and stuff pepper halves.
• Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
• Stuffed Onions: Brush onions with olive oil.
• Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
• Top onion slices with a mound of stuffing and place on a baking sheet.
• Drizzle a bit of butter on top and sprinkle w/ grated cheese.
• Bake 20-25 minutes.
• Stuffed mushrooms: Remove stems from mushrooms.
• Chop stems fine.
• Coat mushroom caps with oil and set aside.
• Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
• Stuff caps with mixture.
• Place mushrooms on baking sheet.
• Drizzle tops with a bit of butter and a sprinkle of grated cheese.
• Bake 20-25 minutes.

Steps:

• Using a sharp knife, mince the chanterelles and the shiitakes (a food processor will mince the mushrooms too fine). In step 1 of the recipe for basic bread stuffing, add the minced mushrooms to the skillet with the minced onion. Cook over low heat for 15 minutes, rather than 5 minutes. Add all remaining ingredients except bread cubes and broth and stir well. Transfer the mixture to a large bowl, add the bread cubes and broth and toss to combine well. If baking in a casserole, it will not be necessary to add more chicken broth.

Steps:

• In a nonstick skillet, saute the mushrooms, onions, garlic, salt, thyme and pepper in 2 teaspoons oil until vegetables are tender. Stir in bread crumbs. Remove from the heat., Sprinkle fillets with lemon juice; spread evenly with vegetable mixture and roll up. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Brush with remaining oil. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Spread bread in 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until dry, 20 to 25 minutes total. Transfer bread to a large bowl.
• Increase oven temperature to 450°F and butter a 13- by 9-inch baking dish (3-quart capacity).
• Pour boiling-hot water over porcini and soak 20 minutes, then drain in a fine-mesh sieve set over a bowl, squeezing porcini and reserving soaking liquid. Rinse porcini under cold water to remove any grit, then squeeze out excess water and coarsely chop.
• While porcini soak, heat butter (1 stick) in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook white mushrooms, onion, and shallots, stirring occasionally, until golden, 15 to 20 minutes. Add celery, carrots, garlic, and porcini and cook, stirring, 5 minutes. Stir in thyme, sage, parsley, salt, and pepper, then add vegetables to bread, tossing to combine.
• Add 1 cup reserved porcini-soaking liquid to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add remaining soaking liquid and salt and pepper to taste and pour over bread mixture, tossing to coat evenly.
• Spread stuffing in baking dish and cover tightly with buttered foil (buttered side down), then bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 to 15 minutes more.

Steps:

• Up to 6 hours before mealtime, place the quinoa in a stainer and rinse under cold running water for 1 minute. Fill a saucepan with water, add the quinoa and bouillon cube, and bring to a boil. Cover and cook over medium-low heat for 15 minutes, or until the quinoa is tender. Drain in a strainer and set aside.
• Peel the onion and cut about 1 inch off the top. Pop out the center of the onion, leaving just the 2 outer layers. (Cut an X in the center few rings of the onion from the top to the bottom and wiggle the knife around to remove the middle of the onion. It doesn't matter if the center of the onion gets broken up because you are chopping it anyway. Once you have the center out, use your fingers to remove the remaining rings, keeping the 2 outer layers intact.) Chop the inside of the onion into 1/2-inch pieces. Cut the ends off the mushroom stems, discard, and cut the mushrooms into quarters. Peel the carrot, cut in half lengthwise, then cut into 1/4-inch-thick slices. Trim and discard the ends of the celery, cut in half lengthwise, then cut into 1/4-inch-thick slices.
• Place the oil in a large skillet over medium-high heat. Add the mushrooms, chopped onion, carrot, and celery and cook, stirring frequently, for 12 to 15 minutes, or until the onion is soft. Stir together the quinoa and mushroom mixture and season with salt and pepper.
• Carefully separate the two large onion layers, keeping both intact, and place them in an 8-inch square baking pan. Spoon the quinoa mixture into each of the onion layers and cover with aluminum foil. Refrigerate until ready to use.
• Cut the thick red stem out of the red chard leaves and rinse the leaves well. Place the still-wet chard leaves in the skillet and cook over medium heat for 5 to 6 minutes, or until completely wilted. Remove from the heat, cool completely, cover with plastic wrap, and refrigerate until ready to use.
• One hour and 15 minutes before mealtime, preheat the oven to 350°F. Leave the aluminum foil on the onion shells and bake for 1 hour, or until the quinoa is warmed through.
• Five minutes before mealtime, remove the plastic wrap from the chard and cook over medium-high heat, stirring occasionally, for 5 minutes, or until hot.
• Place some of the chard in the center of each plate and, using a spatula to keep in the quinoa, carefully top with a quinoa-filled onion shell. Serve immediately.
• Quinoa is a seed, not really a grain, though it's cooked and used like whole grains. It's very high in protein, and unlike wheat or rice, it contains a balanced set of essential amino acids, making it an unusually complete vegetarian source of protein. It's also a good source of dietary fiber and phosphorus and is high in magnesium and iron. Plus, it's gluten free and easy to digest. It has a nice mild, nutty flavor, too. What more could you want?

Steps:

• Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
• Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
• In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
• Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
• Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
• Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.

Steps:

• Saute the onions in the olive oil over medium heat until carmelized, about.
• 1/2 hour. Turn heat to medium high, add the mushrooms, saute for about 15 minutes. {*Shitake, Oyster or Button Mushrooms can be used.or your choice}. Season mushroom/onions with salt & pepper. Turn heat to high, add the broth, cook for a couple of minutes. Lower the heat & simmer for 10 minutes. Stir in the butter, a tablespoon at a time until combined.
• Remove from heat & set aside. In a large fry pan, saute the sausage meat until browned, about 5-7 minutes. Add the mushroom/onion mixture & the poultry seasoning, combine thoroughly. Use this stugging to fill a turkey or large chicken or bake in a casserole seperately.
• If a "bread" stuffing is still wanted I imagine some low carb bread.
• crumbs could be added to this mixture but be sure to add the carbs.

Steps:

• Tear bread into 1-inch chunks. Place in a bowl and leave out until stale, 1 to 2 days.
• Preheat the oven to 350 degrees F (175 degrees C).
• Chop thyme and rosemary leaves; set aside.
• Melt 6 tablespoons butter in a large, heavy saute pan over medium heat. Add onion and saute until soft, 3 to 4 minutes. Add onion, celery, mushrooms, and thyme and rosemary leaves; cook until mixture starts to soften, 3 to 5 minutes.
• Transfer vegetable mixture to a large bowl and add bread, broth, melted butter, salt, and pepper. Taste and adjust seasonings. Press into a suitable baking dish. Cover with buttered parchment paper, then aluminum foil.
• Bake in the preheated oven until golden brown, 45 to 55 minutes, removing foil and parchment paper for the last 10 minutes.

Steps:

• In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5-in. loaf pan; set aside. , For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350° for 1 hour or until a thermometer reads 160°, draining fat as necessary.

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square (or other shallow 2-quart) baking dish for extra stuffing.
• Heat butter in a large skillet over medium heat; add onions, celery, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, tossing often, until beginning to brown, 12 to 15 minutes.
• Add mushrooms. Cover; cook until they release liquid, 5 to 7 minutes. Uncover; cook, tossing occasionally, until tender and liquid has evaporated, 10 to 12 minutes more. Transfer to a large bowl; let cool completely.
• Add bread, broth, parsley, and 3/4 cup water to bowl; toss well. Season with salt and pepper; mix in eggs.
• Prepare and stuff turkey. Transfer extra stuffing to prepared baking dish, and cover with buttered foil. Refrigerate until ready to cook.
• During last 20 minutes of turkey roasting time, put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

Steps:

• To make the stuffing: melt the butter in a skillet over low heat. Add the onion and mushrooms, cooking until the onion is soft. Remove from heat; stir in the crumbs and season to taste.
• Rinse the chicken and pat dry. Stuff the body cavity, and truss the bird.
• Brush the melted butter all over and sprinkle with seasonings.
• Place the chicken breast up in a roasting pan and cook at 325 degrees for 25 minutes per pound. The meat thermometer should read 170 degrees in the breast meat.
• If desired you can melt more butter and baste every 15 minutes. (I don't baste my chicken; I just leave it alone.).
• Remove the chicken to a warm platter and cover with foil, letting it rest 10 minutes before carving.