Ovenbakedmushroomstuffing Recipes

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STUFFED BAKED MUSSELS

Provided by Guy Fieri Bio & Top Recipes

Time 35m

Yield about 20 filled shells

Number Of Ingredients 20



Stuffed Baked Mussels image

Steps:

  • Debeard and clean the exterior of the mussel shells very well (they will be used later for service).
  • In a cast-iron Dutch oven over high heat, add 1 tablespoon of the olive oil, the garlic, red pepper flakes, white wine and thyme. Bring the wine to a simmer and add the mussels. Cover tightly and cook until all the mussels have opened, 6 to 8 minutes.
  • Remove the mussels from the pot, discarding any that did not open, and when cool enough to handle, remove the flesh and chop. Rinse the shells and put aside for service. Strain the liquid from the pot and reserve. Wipe the Dutch oven clean with a paper towel.
  • Place the pot over medium-high heat, add the remaining olive oil and, when shimmering, add the onions and bell peppers and saute until the onions are just starting to caramelize, 4 to 5 minutes. Add the serrano, the remaining garlic and the tomatoes and cook for 1 to 2 minutes.
  • Add the butter and the flour. Once the butter melts, slowly incorporate the milk. Add the reserved cooking liquid from the mussels, a little at a time, until the mixture is creamy but not runny. Add the chopped mussels and gradually add 1 cup panko, as needed, and stir gently to combine.
  • Preheat the oven to broil and adjust the rack to 6 inches below the element.
  • Separate, rinse and dry the mussel shells.
  • Spread the rock salt evenly in an ovenproof serving platter. Fill the mussel shells with 2 to 3 tablespoons of the mussel-vegetable mixture. Place the remaining cup of panko in a shallow bowl or plate and spread out. Gently roll the filled shells in the panko. Nest the filled mussels into the rock salt on the prepared platter. Season with nutmeg, salt and pepper, place under the broiler and broil until golden brown and bubbly, 2 to 3 minutes, watching carefully to avoid burning.
  • Sprinkle with the chopped Italian parsley, squeeze a few lemon wedges over the mussels and garnish with remaining lemon wedges and serve immediately.

2 pounds medium fresh mussels, scrubbed and de-bearded, preferably Green Lipped
3 tablespoons olive oil, divided
2 cloves garlic, roughly chopped
1/4 teaspoon red pepper flakes
1/2 cup dry white wine, such as Sauvignon Blanc
3 sprigs fresh thyme
1 cup finely diced onion
1 cup finely diced red bell peppers
1 teaspoon finely minced serrano chile
1 1/2 cups seeded and finely diced Roma tomatoes (about 4)
2 tablespoons unsalted butter
3 tablespoons flour
1/2 cup whole milk, at room temperature
2 cups panko breadcrumbs, divided
3 cups rock salt
1/8 teaspoon nutmeg, freshly grated
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
2 tablespoons Italian flat-leaf parsley, for garnish
1 lemon, cut in wedges, for garnish

STUFFED MUSHROOMS

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 27



Stuffed Mushrooms image

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl combine the stuffing, mozzarella cheese, and turkey. Stuff each mushroom cap with a tablespoon of stuffing. Arrange the stuffed mushrooms on a sheet tray or in a baking dish. Put in the oven and bake until the mushrooms are browned and the filling is toasted, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter to serve.
  • Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
  • Remove the mushroom caps from the stems. Reserve the caps for another use. Roughly chop the stems and set aside.
  • In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
  • Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
  • Brine:
  • In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
  • In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
  • Glaze:
  • In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.

1/2 cup leftover stuffing from Sage and Mushrooms Stuffing, recipe follows
1/4 cup shredded mozzarella cheese
1/4 cup leftover turkey from Cider Glazed Turkey, recipe follows, chopped into small pieces
Mushroom caps, leftover from Sage and Mushroom Stuffing
Canola oil, cooking spray
Two (10-ounce) packages white button mushrooms
3 tablespoons canola oil
1 medium onion, diced
3 stalks celery, diced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 eggs, beaten
Two (14.5-ounce) cans chicken broth
1 loaf day old French bread, diced into 1/2-inch cubes
Salt and freshly ground black pepper
1 gallon apple cider, divided
1 cup salt
1 bunch fresh thyme, divided
3 sprigs fresh rosemary
1 bunch fresh sage
5 cups ice cubes
6 cups water
1 (13- to 15-pound) frozen turkey, defrosted
2 tablespoons canola oil
1 tablespoon poultry seasoning
1/2 teaspoon fresh ground black pepper
1/4 cup brown sugar

STUFFING-STUFFED MUSHROOMS

Provided by Food Network Kitchen

Number Of Ingredients 0



Stuffing-Stuffed Mushrooms image

Steps:

  • Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees.

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



Mushroom Stuffing image

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

1 pound fresh mushrooms, sliced
6 tablespoons butter
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
12 cups dried bread crumbs
1 ½ cups hot chicken broth
2 eggs, beaten
2 cups diced apple without peel
¼ cup chopped parsley

MOUTH-WATERING STUFFED MUSHROOMS

These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.

Provided by Angie Gorkoff

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 8



Mouth-Watering Stuffed Mushrooms image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  • When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper

MUSHROOM STUFFING

I first tried this stuffing a few years ago, and it fast became our family's favorite. Just flavor a hearty corn bread mix with mushrooms and bacon and taste the spectacular results. -Kathy Traetow, Waverly, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 13 cups.

Number Of Ingredients 13



Mushroom Stuffing image

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.

Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 764mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

4 bacon strips, diced
4 celery ribs, chopped
1 medium onion, chopped
1 pound fresh mushrooms, chopped
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) corn bread stuffing
1/2 cup chopped celery leaves
2 tablespoons minced fresh parsley
4 large eggs, lightly beaten
2-1/2 cups chicken broth
1 tablespoon butter

VEGETARIAN MUSHROOM STUFFING

This is a great vegetarian mushroom stuffing--but meat lovers in my family love it too! I have made this earlier in the day and refrigerated it until I'm ready to cook in the oven before dinner--which can save some time. You can also used packaged bread cubes for stuffing as a time saver.

Provided by Cathleen

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 14



Vegetarian Mushroom Stuffing image

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.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 29.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 519.9 mg, Sugar 2.7 g

½ cup unsalted butter
1 ½ cups chopped fresh mushrooms
3 stalks celery with leaves, diced
1 medium onion, chopped
5 cloves garlic, pressed
1 teaspoon salt
1 teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried marjoram
½ teaspoon ground black pepper
3 cups boiling water
1 cup dry white wine
1 (16 ounce) loaf French bread, cubed
6 slices whole wheat bread, cubed

EASY BAKED MUSHROOMS

Bet you've never had mushrooms quite like this! Skipping the deep fryer keeps them low in fat. -Denise DiPace, Medford, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Easy Baked Mushrooms image

Steps:

  • Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 112mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

1 pound medium fresh mushrooms, halved
2 tablespoons olive oil
1/4 cup seasoned bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Fresh parsley, optional

OVEN-BAKED MUSHROOM STUFFING

For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking.

Provided by Kittencalrecipezazz

Categories     Healthy

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13



Oven-Baked Mushroom Stuffing image

Steps:

  • Set oven to 350 degrees F.
  • Butter a 13x9 baking dish.
  • In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
  • Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
  • Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
  • Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
  • Combine eggs and broth; add to stuffing mixture and mix well.
  • Spread into prepared baking dish, (dish will be full).
  • Dot with melted butter.
  • Cover and bake for 30 minutes.
  • Uncover and bake 10 minutes longer, or until lightly browned.

6 -8 slices bacon, diced
4 celery ribs, chopped
2 medium onions, chopped
6 garlic cloves, chopped
1 lb fresh mushrooms, chopped
1/2-1 teaspoon rubbed sage (can use 1 teaspoon dried thyme)
seasoned salt and pepper (to taste)
1 (16 ounce) package cornbread stuffing mix (approx. 9-10 cups, more or less) or 1 (16 ounce) package fresh bread, cubed very small, mixed with coarse bread crumbs (approx. 9-10 cups, more or less)
1/2 cup chopped celery leaves (from the top of celery stalks)
2 tablespoons minced fresh parsley
4 eggs, beaten
2 1/2 cups chicken broth
2 -3 tablespoons butter, melted

MUSHROOM STUFFING

This traditional bread stuffing features assorted mushrooms -- choose any variety you like.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h15m

Number Of Ingredients 9



Mushroom Stuffing image

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.

4 tablespoons butter, plus more for baking dish
2 large onions, cut into 3/4-inch dice
6 stalks celery, sliced crosswise 1/4 inch thick
Coarse salt and ground pepper
1 1/2 pounds assorted mushrooms, trimmed and halved or quartered (for uniform pieces)
2 loaves Italian bread (1 pound total), cut into 1-inch cubes (about 16 cups) and dried
1 can (14.5 ounces) reduced-sodium chicken or vegetable broth
1 cup coarsely chopped fresh parsley
3 large eggs, lightly beaten

MUSHROOM STUFFING

Provided by Food Network

Categories     side-dish

Time 38m

Yield 2 cups

Number Of Ingredients 9



Mushroom Stuffing image

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.

1/2 pound mushrooms, wiped clean and sliced thin
3 tablespoons melted butter or margarine
1 1/2 cups soft white bread crumbs
2 tablespoons minced chives
2 tablespoons parsley
1/2 teaspoon dried tarragon or marjoram
1/2 teaspoon salt
1/8 teaspoon white pepper
1 egg, lightly beaten

FARMHOUSE HERBED STUFFING

This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff it into the bird.

Provided by Rick Rodgers

Categories     Thanksgiving     Stuffing/Dressing     Side     Herb     Peanut Free     Tree Nut Free     Soy Free     Sage     Rosemary     Quick & Easy

Yield 8 servings (about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside)

Number Of Ingredients 12



Farmhouse Herbed Stuffing image

Steps:

  • In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
  • Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
  • If using to stuff turkey:
  • Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
  • If baking in a casserole pan:
  • Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
  • Variations:
  • Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
  • Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
  • Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.

8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into ¼-inch dice (about 3 cups)
6 stalks celery with leaves, cut into ¼-inch dice (about 2½ cups)
1 (14-ounce) package seasoned bread stuffing cubes
⅓ cup fresh parsley, chopped
1 teaspoon celery salt
1 teaspoon dried sage, crumbled
1 teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

ROAST CHICKEN WITH MUSHROOM STUFFING AND SAUCE

Categories     Chicken     Mushroom     Poultry     Roast     Dinner     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14



Roast Chicken with Mushroom Stuffing and Sauce image

Steps:

  • Preheat oven to 400°F. Place porcini in small bowl. Pour enough hot water over to cover; let stand until mushrooms soften, about 20 minutes. Drain.
  • Spread baguette cubes on small rimmed baking sheet. Bake until golden, about 10 minutes. Transfer toasted bread to bowl. Maintain oven temperature.
  • Slice half of fresh mushrooms; set aside for sauce. Coarsely chop remaining fresh mushrooms. Melt butter in large skillet over medium-high heat. Add chopped mushrooms and shallots; sauté until tender, about 5 minutes. Add thyme and juniper berries, if desired; stir 1 minute. Add to bowl with bread. Mix in chopped liver, heart and gizzard, then 1/3 cup broth, parsley, salt and pepper.
  • Rinse chicken inside and out; pat dry with paper towels. Sprinkle chicken cavity with salt and pepper. Fill with stuffing. Tie legs together. Sprinkle outside of chicken with salt and pepper. Place in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 180°F and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 45 minutes. Transfer to platter; cover with foil.
  • Pour pan drippings into measuring cup. Transfer 3 tablespoons fat from top of drippings to heavy large skillet. Spoon off remaining fat from pan drippings and discard. Heat 3 tablespoons fat in skillet over medium-high heat. Add sliced mushrooms and sauté until tender, about 5 minutes. Add remaining 2/3 cup chicken broth, degreased pan drippings and brandy and cook 3 minutes, adding more broth for desired sauce consistency. Season sauce to taste with salt and pepper. Serve chicken with stuffing and sauce.

1 1/2-ounce package dried porcini mushrooms*
2 cups 1-inch cubes baguette
1 pound assorted fresh wild mushrooms (such as oyster and portobello)
1/4 cup (1/2 stick) butter
2 large shallots, chopped
3/4 teaspoon dried thyme
4 juniper berries (optional), crushed
1 6- to 7-pound roasting chicken; liver, heart and gizzard reserved, finely chopped
1 cup (or more) canned low-salt chicken broth
2 tablespoons chopped fresh parsley
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon brandy
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.

EASIEST STOVE TOP STUFFING CASSEROLE

Off of the Stove Top Recipe Box. This is absolutely wonderful with left over chicken or turkey. Yummmmmyyyyy!!!!

Provided by CookingMonster

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6



Easiest Stove Top Stuffing Casserole image

Steps:

  • Layer 2 cups chopped meat (chicken, turkey, or ham) and a handful of mixed veggies (1/2 cup per person), in a medium sized baking casserole dish.
  • Mix one can of mushroom soup with 1/2 can of milk, and pour overtop.
  • Mix one pouch of Stove top stuffing mix with 1 cup water and spoon evenly over top of veggies.
  • Bake at 375 degrees for 35 minutes.

Nutrition Facts : Calories 99.8, Fat 3.2, SaturatedFat 1.2, Cholesterol 5.5, Sodium 506.5, Carbohydrate 14.4, Fiber 0.6, Sugar 1.2, Protein 3.2

2 cups chopped chicken or 2 cups chopped turkey
2 cups frozen vegetables (1/2 cup per person)
1 (10 ounce) can mushroom soup
5 ounces cans milk (half a soup can)
1 (50 g) package Stove Top stuffing mix (I am guessing at the 50 gram pouch, will correct this next time I buy Stove top stuffing, but one po)
1 cup water

MARTHA'S MUSHROOM STUFFING

From Martha Stewart. To dry the bread cubes, spread them on two rimmed baking sheets; leave them out (uncovered) overnight, or bake in a 300-degree oven for about 30 minutes.

Provided by DitaVT

Categories     Thanksgiving

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9



Martha's Mushroom Stuffing image

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.
  • Place all stuffing in a buttered 9-by-13-inch (or other shallow 4-quart) baking dish.
  • Put covered dish in oven. Bake 25 minutes. Remove foil; bake until golden, 20 to 25 minutes.

4 tablespoons butter, plus more for baking dish
2 large onions, cut into 3/4-inch dice
6 stalks celery, sliced crosswise 1/4 inch thick
coarse salt and pepper
1 1/2 lbs assorted mushrooms, trimmed and quartered (for uniform pieces)
2 loaves Italian bread, cut into 1-inch cubes (1 pound total)
1 (14 1/2 ounce) can reduced-sodium vegetable broth
1 cup coarsely chopped fresh parsley
3 large eggs, lightly beaten

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10 ROASTED MUSHROOM RECIPES TO MAKE IN YOUR OVEN
View Recipe. this link opens in a new tab. You only need four ingredients to make this basic roasted mushroom recipe: oyster mushrooms, olive oil, salt, and black pepper. 2 of 11. View All.
From allrecipes.com
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ITALIAN STUFFED MUSHROOMS - BOWL ME OVER
Preheat oven to 350 degrees. Clean the mushrooms with a damp paper towel. Chop the mushroom stems, dice the onions and celery. In a large skillet over medium heat add the olive oil. When hot add the chopped …
From bowl-me-over.com
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HOW TO MAKE THE BEST STUFFED MUSHROOMS - DELISH
7 of 15. Caprese Stuffed Mushrooms. A new spin on a classic flavor combination. Get the recipe from Delish. BUY NOW Calphalon Baking Sheets, $30, amazon.com. Chelsea Lupkin. 8 of 15. Boursin ...
From delish.com
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CLASSIC BREAD STUFFING WITH AN OVEN-BAKED OPTION
Drizzle with 1 cup of the chicken stock. Cover with aluminum foil and bake for about 30 minutes. Remove from oven. Drizzle remaining 1 cup of chicken stock over-top and top with butter pieces. Return to the oven, …
From seasonsandsuppers.ca
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EASY TRADITIONAL HOMEMADE STUFFING (OVEN BAKED)
Preheat oven to 350˚ F. In sauce pan combine butter, celery and onion. Sauté over medium heat until the onion is translucent. In a large bowl combine all ingredients. Mix well. Bake in a 13×9 pan for 10 to 15 minutes …
From cleverlysimple.com
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STOVE TOP STUFFING WITH CREAM OF MUSHROOM SOUP …
Turn Stove Top Stuffing Mix Into Pan Dressing to Die For Food.com. cream of mushroom soup, chicken broth, onion, eggs, cream of celery soup and 2 more. Crock Pot Chicken Breasts With Stove Top Stuffing …
From yummly.com
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10 BEST STOVE TOP STUFFING RECIPES | YUMMLY
Crock Pot Chicken Breasts With Stove Top Stuffing Food.com. swiss cheese, milk, boneless, skinless chicken breast halves and 7 more. Plan Shop. Add Recipes Clear Meal Plan Print Taste Preferences Make Yummly …
From yummly.com
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HOMEMADE STOVETOP STUFFING - DAMN DELICIOUS
Preheat oven to 400 degrees F. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 4-5 minutes; set aside. Melt butter in a large skillet over medium high heat. Add …
From damndelicious.net
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10 BEST BAKED STOVE TOP STUFFING RECIPES | YUMMLY
Creamy Chicken and Stove-Top Stuffing Casserole Food.com. cream of celery soup, milk, chicken flavor stuffing mix, cream of chicken soup and 1 more. Stove Top Stuffing and A1 Sauce Meatloaf Panini from Duck in a Pot …
From yummly.com
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OVEN-BAKED STUFFED MUSHROOMS (WITH MUSHROOM STEM STUFFING)
Instructions. Wipe the mushrooms clean and gently pull the stem from the cap. Set the caps aside. Chop the mushroom stems and set aside. Heat the butter in a skillet over medium-high heat. Add the onion and cook for about a minute. Add the chopped stems and cook for 2-3 minutes. Stir in the bread crumbs, salt, pepper, and thyme.
From savvymamalifestyle.com
Cuisine Appetizer
Total Time 22 mins
Servings 40
Calories 25 per serving


OVEN-BAKED MUSHROOM STUFFING RECIPE - FOOD.COM | RECIPE
Nov 13, 2017 - For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking.
From pinterest.ca


MUSHROOM-STUFFED CHICKEN BREAST | RECIPETIN EATS
Instructions. Preheat oven to 200°C/390°F (180°F fan). Cut pockets into each chicken breast, being sure not to cut all the way through (see photos in post). Cut on the side with the fold in the meat, to keep the smooth side intact. Season the inside and outside of the chicken with half the salt and pepper.
From recipetineats.com


20 STOVE TOP STUFFING RECIPES WE LOVE - INSANELY GOOD
8. Chicken Cordon Bleu Casserole. This casserole is a meat lover’s dream. Featuring both chicken and ham, it also includes Swiss cheese, chicken-flavored stuffing, Dijon mustard, and cream of chicken soup. The casserole’s top has a nice, crunchy texture thanks to the stuffing, but the inside is creamy, rich, and warm.
From insanelygoodrecipes.com


BREAD STUFFING WITH MUSHROOMS AND BACON RECIPES
1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups) (can substitute with 12 slices of Italian bread) 3/4 pound bacon …
From recipes.servegame.org


OVEN-BAKED MUSHROOM STUFFING RECIPE - FOOD.COM | STUFFING …
Nov 14, 2019 - For a little extra flavor add in a couple tablespoons of grated Parmesan cheese to the mixture, or sprinkle on before baking.
From pinterest.ca


SERIOUSLY GOOD MUSHROOM STUFFING - INSPIRED TASTE
Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms. Heat the olive oil in a large Dutch oven …
From inspiredtaste.net


BEST SIMPLE OVEN-BAKED STUFFING RECIPES | THANKSGIVING | FOOD …
Step 1. Preheat the oven to 350°F (180° C). Step 2. Melt butter in large soup pot or stock pot over medium-high heat. Add onions, carrots and celery and cook for 8 to 10 minutes, or until beginning to soften. Step 3. Stir in poultry seasoning, rosemary, salt and pepper. Continue cooking 2 minutes more. Remove from heat.
From foodnetwork.ca


GARLICKY ROASTED MUSHROOMS RECIPE - THE KITCHEN GIRL
These oven roasted mushrooms.... are vegan, vegetarian, gluten free, paleo, keto, low carb, and whole 30 approved; take 5 minutes to prep and about 10 minutes to bake; require only a light coating of oil to bake, unlike sautéing ; are the juiciest mushrooms that literally burst with flavor; can conveniently cook in the same oven with roast chicken, fish, and beef entrees …
From thekitchengirl.com


10 BEST STOVE TOP STUFFING RECIPES - IZZYCOOKING
This meaty pork chop stuffing casserole is exactly what you’ve been craving. Enjoy during the holidays or whenever you need some comfort food. 10. Thanksgiving Stove Top Stuffing. This easy thanksgiving stovetop stuffing will take your Thanksgiving dinner to a new level. Make it the day before to save time on the big day.
From izzycooking.com


OVENBAKEDMUSHROOMSTUFFING BEST RECIPES
Garlicky Roasted Mushrooms are a juicy, delectable side dish for any cooking skill level. These oven roasted mushrooms will complete any meal with only 5-minute prep and 10-minute bake time. They're also approved for most diets, making them pretty much 'miracle food'. 3) What's the difference between roasted mushrooms and baked mushrooms?
From findrecipes.info


MAKE-AHEAD BAKED STUFFING RECIPE THAT WILL SATISFY EVERY TIME
PREP TIME. 20 min. COOK TIME. 40 min. YIELDS. 8-10 servings. I learned from a very young age that it’s not a proper turkey dinner without bread stuffing on the table. Forget the cranberry sauce and you might be forgiven. Do roasted potatoes instead of mashed and my dad would probably thank you (he never liked mashed anyway).
From foodnetwork.ca


CLASSIC, EASY STUFFED MUSHROOMS - THE WOKS OF LIFE
Heat 6 tablespoons of butter in a small saucepan over low heat until it’s just melted. Remove from the heat. Next, use a pastry brush to lightly brush the mushroom caps with melted butter. Turn them over afterwards so they are top-side down. Preheat the oven to 375 degrees F.
From thewoksoflife.com


BAKED STUFFED MUSHROOMS RECIPES
1 lb large-size fresh mushrooms: 4 tablespoons butter, melted: 1/3 cup bread or 1/3 cup corn flake crumbs: 1/3 cup parmesan cheese: salt and pepper: 1/4 teaspoon garlic powder (or to taste, or use fresh garlic)
From recipes.servegame.org


EASY OVEN-BAKED MUSHROOM-HERB STUFFING - CHRISTOPHER KIMBALL’S …
Getting those herbs to adhere to and season the bread was a challange. After a few misfires, we settled on using the food processor to create a deeply aromatic paste of shallots, sage and thyme. Blended with soy sauce (for a salty-savory punch) and melted butter, the sauce easily coated and penetrated the bread cubes (any sturdy white sandwich ...
From 177milkstreet.com


MID ATLANTIC MUSHROOM AND CHESTNUT STUFFING RECIPES
Stuffing: 1 1/2 1-pound loaves old-fashioned white bread, cut into 1/2-inch cubes (about 16 cups) 1/2 cup (1 stick) butter: 3 large onions, chopped
From recipes.servegame.org


BAKED TROUT WITH MUSHROOM STUFFING - THE SCRAMBLE
Instructions. Preheat the oven to 400 degrees. Coat a 9 x 13-inch baking dish with nonstick cooking spray. In a medium skillet over medium heat, heat 1 Tbsp. of the butter or oil. Add the garlic and mushrooms and sauté them until the mushrooms shrink and become tender, about 5 minutes. Add half of the wine and let it cook down for about 5 minutes.
From thescramble.com


CHICKEN STUFFING CASSEROLE (OVEN RECIPE) - RECIPES THAT CROCK!
In a bowl mix stuffing and broth together and set aside. Place tenderloin pieces in the bottom of your lightly greased 9×13 baking dish. Sprinkle poultry seasoning over tenderloins. Pour soup over chicken and spread evenly. Once stuffing has absorbed all of the chicken broth pour evenly on top.
From recipesthatcrock.com


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