Stuffing With Ritz Crackers Apples Walnuts Mushrooms Recipe 375

Steps:

• Preheat oven to 325°F. Cook mushrooms, onion, apples and celery in butter in skillet on medium heat until tender. Mix cracker crumbs, walnuts, parsley, rosemary, poultry seasoning, pepper and vegetable mixture in large bowl. Add broth and eggs, tossing until well blended. Spoon into 2 quart baking dish or pan; cover. Bake 30 to 40 minutes or until heated through.

Steps:

• Heat oven to 400°F.
• Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
• Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
• Bake 15 min. or until heated through.

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.

Steps:

• Saute onion, celery, and mushrooms in a few Tbsp. vegetable oil or cooking spray in a large non-stick skillet.
• Lightly break up crackers in their packs, then open and place in a large bowl. Add can of broth and seasonings, mix well. Saute cracker mixture with vegetables until lightly browned about 5 minutes, stirring as you go.
• Stuff in 12 lb. turkey like you would for bread stuffing or heat in a casserole to serve on the side.

Steps:

• chop mushroom stems.
• sauté stems and garlic in butter and olive oil
• crush ritz crackers and add crackers, bread crumbs and parm cheese.
• stuff mushrooms.
• bake 375 for 30 min.

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.