Caramelized Onion And Mushroom Stuffing Recipes

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CARAMELIZED ONION MUSHROOM SWISS STUFFED CHICKEN BREASTS



Caramelized Onion Mushroom Swiss Stuffed Chicken Breasts image

Stuffed with flavorful caramelized onions, mushrooms and gooey swiss cheese, these stuffed chicken breasts are WAY easier than they look and the perfect way to up your chicken game!

Provided by Sarah

Time 35m

Number Of Ingredients 12

1 medium onion, thinly sliced
2 tablespoons butter, divided
1 cup sliced fresh mushrooms
2 cloves garlic, minced
Salt and pepper to taste
1 lb chicken breasts (3 medium ones)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon ground pepper
3 slices Swiss cheese
2 tablespoons olive oil

Steps:

  • In a medium skillet over medium-high heat, caramelize sliced onions in 1 tablespoon butter until a deep golden brown, stirring occasionally (about 10 minutes) Stir in mushrooms, garlic, and salt and pepper to taste, cooking an additional 5-8 minutes until mushrooms are softened. Set aside
  • Cut a slit in each chicken breast about 2/3 through. In a small bowl, combine paprika, salt, Italian seasoning, and pepper. Rub spice mixture on both sides of each breast. Fill each breast pocket with onion/mushroom mixture and top with a slice of Swiss cheese. Seal chicken breasts closed and secure with toothpicks.
  • In a medium skillet over medium-high heat, melt remaining tablespoon butter with oil. Sear chicken 2-3 minutes on both sides until chicken is a deep golden-brown. Place skillet in 375F oven and bake an additional 15-20 minutes or until chicken registers 165F. Remove toothpicks from chicken breasts and serve hot. Enjoy!

ONION MUSHROOM STUFFING



Onion Mushroom Stuffing image

This is one of my favorite stuffings. It is moist and not too solid. When you stuff the bird don't pack it too tightly.

Provided by Bergy

Categories     Chicken

Time 40m

Yield 10 cups

Number Of Ingredients 10

3 cups chopped onions
3 cups sliced mushrooms
1/2 cup butter
1 1/2 cups chopped celery
10 cups stale crumbled bread
1/4 cup fresh sage, chopped
1/4 cup fresh parsley, chopped
3/4 teaspoon salt
3/4 teaspoon pepper
2 eggs, beaten

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).

Nutrition Facts : Calories 245.1, Fat 11.9, SaturatedFat 6.6, Cholesterol 61.6, Sodium 515.6, Carbohydrate 29.2, Fiber 2.8, Sugar 4.7, Protein 6.2

CARAMELIZED ONION AND MUSHROOM STUFFING



Caramelized Onion and Mushroom Stuffing image

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

1 lb buttermilk bread, cut into 1/2 inch cubes
8 tablespoons butter
2 large yellow onions, chopped medium
1 1/2 lbs fresh white mushrooms, cleaned and sliced
3 stalks celery, chopped
2 teaspoons dried tarragon
1/2 cup fresh parsley, chopped
3/4 cup chicken stock or 3/4 cup chicken broth
2 eggs, beaten

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!

VEGETARIAN CARAMELIZED ONION & CHANTERELLE MUSHROOM STUFFING



Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing image

This simple vegetarian stuffing recipe is made special with a handful of sourdough bread thrown into the mix, caramelized onions, and delicately-delicious chanterelle mushrooms.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 13

12 cups french bread (cut into 3/4 inch cubes)
4 cups sourdough bread (cut into 3/4 inch cubes)
6 tablespoons unsalted butter (plus more for buttering baking pan)
2 large onions (cut in half and sliced thinly (about 5-6 cups raw))
1 teaspoon salt + more to taste
A few grinds of black pepper
1 1/2 cups about 1/3 pound chopped chanterelle mushrooms
1/2 cup chopped celery
1/2 cup chopped parsley
2 teaspoons fresh chopped thyme (or 1 teaspoon dried)
2 teaspoons fresh chopped sage (or 1 teaspoon dried)
4 cups vegetable broth
1 egg

Steps:

  • Preheat the oven to 375 degrees Fahrenheit and butter a 9x13 inch baking pan.
  • Spread bread cubes on two rimmed cookie sheets and bake for about 10-12 minutes, stirring once, until they begin to turn golden brown and are fairly dry and crisp. Remove from oven and set aside.
  • In a large saute pan over medium heat, melt butter.
  • Add onions, 1 teaspoon salt and a couple grounds of fresh ground pepper. Cook on medium-low for about 30 minutes, stirring occasionally, until softened and well-browned (caramelized).
  • Increase heat to medium and add the celery and mushrooms to the pan. Stirring frequently, saute until tender, about four minutes.
  • Add sage, thyme, and parsley, and stir for another minute.
  • Add a cup of the broth, gently stirring until much of the bits of onion have come off of bottom of the pan.
  • Set aside and let onion and broth mixture cool to room temperature.
  • In a large bowl, beat the egg.
  • Stir in the onion/broth mixture and the rest of the broth.
  • Add the bread, and toss to coat evenly.
  • Pour into the prepared baking pan and press the top gently.
  • Bake uncovered for 40 - 50 minutes or until browned and crisp on top.

FRENCH ONION STUFFING



French Onion Stuffing image

Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.

Provided by Kay Chun

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 (1-pound) country bread loaf, cut into 1- to 1½-inch pieces
8 tablespoons unsalted butter, plus more for greasing the pan
4 tablespoons neutral oil, such as safflower or canola oil
2 cups finely chopped celery (from about 4 ribs)
5 garlic cloves, minced
4 ounces whole white mushrooms, finely chopped (1 1/4 cups)
Salt and black pepper
2 tablespoons fresh thyme leaves, plus 1 thyme sprig
4 pounds yellow onions, halved and thinly sliced (16 packed cups)
1/4 cup dry white wine
3 cups mushroom broth
3 large eggs, beaten
Chopped chives, for garnish

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.

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