Caramelized Onion And Mushroom Stuffing Recipes

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CARAMELIZED ONION AND CORNBREAD STUFFING



Caramelized Onion and Cornbread Stuffing image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
1 egg
Handful fresh sage leaves, chopped
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

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.

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!

CARAMELIZED ONION AND MUSHROOM STUFFING



Caramelized Onion And Mushroom Stuffing image

not set

Provided by BigOven Cooks

Categories     Side Dish

Time 30m

Yield 1

Number Of Ingredients 14

2 ts Fresh tarragon
1/2 lb Sliced shitake mushrooms
1 lb Buttermilk or egg bread
One lemon; juice of
2 Diced yellow onions
3 Sliced celery stalks
salt and pepper to taste
2 Beaten eggs
1/4 c White wine
2 tb Vegetable oil
1 lb Sliced white mushrooms
1/2 c Chopped parsley
1 c Chicken Stock
3 tb Butter

Steps:

  • Directions: Cube the bread and place on a cookie sheet. Bake at 400 degrees, stirring often, until golden brown. Transfer to a large bowl. In a large saute pan, heat the butter and oil until hot. Add the onion and reduce heat to low. Allow the onions to cook until golden and caramelized, about 20 minutes. Add the mushrooms and celery and cook briefly. Add the wine and lemon juice. Remove from heat. Add the mushroom mixture to the cubed bread and stir in the tarragon, parsley, chicken stock and eggs. Salt and pepper to taste. Spray a large casserole dish with non-stick cooking spray. Place stuffing into dish and cover with foil. Bake at 325 degrees for 30 minutes. Remove the foil and bake an additional 30 minutes or until golden.

Nutrition Facts : Calories 791 calories, Fat 67.52344125 g, Carbohydrate 20.5562975 g, Cholesterol 478.149375 mg, Fiber 1.09199998664856 g, Protein 24.71459125 g, SaturatedFat 27.532106689875 g, ServingSize 1 1 Serving (1809g), Sodium 1228.295 mg, Sugar 19.4642975133514 g, TransFat 4.59484818877499 g

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