Crouton Confetti Cabbage Stuffing Recipes

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SEASONED CROUTONS



Seasoned Croutons image

My homemade croutons make any salad outstanding.-Shelley McKinney, New Castle, Indiana

Provided by Taste of Home

Time 30m

Yield 3 cups.

Number Of Ingredients 8

2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pinch salt
6 slices day-old bread, cubed

Steps:

  • In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil and seasonings. Heat in a 300° oven until butter is melted. Remove from the oven; stir to combine. , Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.

Nutrition Facts : Calories 60 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 111mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CROUTON CONFETTI CABBAGE STUFFING



CROUTON CONFETTI CABBAGE STUFFING image

I created this delicious tasting side dish of stuffing to go with a Cornish Hen Dinner I was having. I wanted to incorporate left over veggies I had in the fridge, & although cabbage are not typical in a bread stuffing, they were excellent in this stuffing dish. It is a great way to encourage your kids to eat their...

Provided by Rose Mary Mogan

Categories     Other Side Dishes

Time 1h10m

Number Of Ingredients 17

6 slice stale bread, cubed & toasted
6 clove garlic, minced
1 large red onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
4 c shredded cabbage, medium shreds
3 stalk(s) celery, chopped
2 large yellow onions, chopped
3 large carrots, shredded
2 Tbsp extra virgin oil
1 1/2 tsp each steak seasoning & sage
2 tsp dried thyme
6 c salad crouons
1 can(s) cream of chicken soup, undilued
3 large eggs, room temperature
1 jar(s) 8 oz. roasted red peppers, chopped
1 1/2 c chicken broth, or as desired for moistness

Steps:

  • 1. Cube sliced bread and toast till crisp.
  • 2. Chop and shred all veggies.
  • 3. Add olive oil to a large skillet, and heat over medium high heat. Add in the chopped & shredded veggies, and cook about 5 to 8 minutes until veggies are crisp tender. PREHEAT THE OVEN TO 350 DEGREES F. Spray a 9X13 size casserole dish with non stick cooking spray, and set aside till needed.
  • 4. Add toasted bread cubes & salad croutons to a large bowl.
  • 5. Add the sautéed veggies to toasted bread bowl & Spices, and stir till combined together.
  • 6. Add soup to a medium size bowl and add in the room temperature eggs. Beat together until blended.
  • 7. Now pour soup mixture over stuffing, add in the chopped roasted red peppers, and stir to blend together.
  • 8. Pour stuffing mixture into prepared casserole dish & bake at 350 degrees F. oven for 25-35 minutes or until piping hot and bubbling around outer edge.
  • 9. Remove from oven and serve with your favorite side dishes.

STUFFED CABBAGE



Stuffed Cabbage image

This recipe calls for freezing a head of cabbage overnight to soften the leaves to wrap around a beef and rice mixture.

Provided by Barb

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 13h10m

Yield 8

Number Of Ingredients 7

1 large head cabbage
1 pound lean ground beef
1 egg, beaten
1 onion, finely diced
¾ cup cooked white rice
salt and pepper to taste
1 (10.75 ounce) can condensed tomato soup

Steps:

  • Place cabbage head in freezer and freeze overnight. Remove from freezer, thaw and peel away leaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the beef, egg, onion, rice, salt and pepper. Mix together well. Take a small handful and form into a small roll or ball. Place into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf. Place seam side down in baking dish. Continue until all of the filling is used up.
  • Mix together the soup with a 1/2 can water; pour over stuffed cabbage.
  • Bake uncovered at 350 degrees F (175 degrees C) for 1 hour; baste often with the sauce.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 19.6 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 4.3 g, Protein 14 g, SaturatedFat 5.1 g, Sodium 287.9 mg, Sugar 8.3 g

ROSE MARY'S SALAD CROUTON STUFFING



ROSE MARY'S SALAD CROUTON STUFFING image

I created this stuffing to go with a pork Roast Dinner. My husband had a 12 hour day of work & driving & I wanted to make a comforting meal for him once he arrived home. This meal did not disappoint, Instead of serving unsweetened applesauce WITH the pork Roast, I ADDED it TO the stuffing, & it created just the right amount of flavor to compliment the pork Roast, I served a Broccoli Slaw & Mashed Potatoes & Cranberry Sauce to go with it. I had planned to make an extra veggie but he said there were enough additional veggies in the Stuffing. Dinner REALLY PLEASED MY HUSBAND & me too.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Other Side Dishes

Number Of Ingredients 13

8 cup(s) large cube salad croutons
1 box(es) stove top turkey stuffing
2 stick(s) butter, melted
1 large green bell pepper, chopped
6 - mini red & yellow sweet peppers, chopped
1 large onion, chopped
4 stalk(s) celery chopped
1 can(s) 13 oz. chunk white meat chicken (undrained)
1 can(s) 15 oz. unsweetened applesauce
1 tablespoon(s) mrs dash no salt added seasoning
2 teaspoon(s) each granulated garlic,coarse black pepper,& sage
4 package(s) splenda or equivalent to 8 teaspoons
4 cup(s) chicken stock (low sodium if available)

Steps:

  • Note: You can cut the recipe in half or make 2 (9X9) size pans, SERVE ONE AND FREEZE THE OTHER FOR LATER USE. Preheat oven to 350 degrees F. These are some of the main ingredient for the recipe.
  • Melt butter in a large skillet over medium high heat, then add chopped veggies and sauté about 8 to 10 minutes until crisp tender.
  • Add the stuffing and croutons to a large bowl, then pour in the cooked veggies, and stir to blend together. Add the spices & Splenda or sugar and stir till blended, add chicken stock and stir to soften the croutons.
  • Add in the undrained white meat chicken chunks, breaking the larger pieces into smaller ones and stirring till liquid is absorbed.
  • Add applesauce & stir till blended.
  • Prepare a 9X13 size casserole dish by spraying with cooking spray, then add the stuffing mixture. Bake in 350 degree F. oven for about 35 minutes until hot & bubbly. Remove from oven and serve with your favorite sides.

SAUSAGE CROUTON STUFFING



Sausage Crouton Stuffing image

I got this from a coworker about 8 or 9 years ago, and my family will not let me make anything else now! We all love it. It makes a huge amount - I freeze part of it so we can enjoy it a couple weeks later.

Provided by AnnieBee 2

Categories     Grains

Time 1h30m

Yield 16 cups

Number Of Ingredients 11

1 1/4 lbs challah or 1 1/4 lbs other egg bread, crusts trimmed & cut into 1/2 " cubes
1 lb sweet Italian sausage link, casings removed
1 medium onion, chopped
4 stalks celery, chopped
1/2 cup water chestnut, drained and quartered
1/2 cup pecans, toasted and chopped
2 tablespoons parsley, chopped
4 teaspoons sage, chopped
1/4 cup chicken stock
2 tablespoons butter, melted
salt and pepper

Steps:

  • Preheat the oven to 300 degrees.
  • Spread the bread cubes in a single layer on 2 large cookie sheets.
  • Bake until lightly browned and crisp, about 20 minutes.
  • Transfer to a large bowl to cool.
  • Crumble the sausage meat into a large skillet and brown over medium heat until cooked through.
  • Add to the bread cubes using a slotted spoon.
  • In the same skillet, cook the onion and celery until transparent.
  • Add to the bread cubes, again with a slotted spoon.
  • Mix in the water chestnuts, pecans, parsley and sage.
  • Add the stock and the butter and toss until fully mixed.
  • The mixture will look kind of dry.
  • Season with salt and pepper to taste.
  • You could stuff a bird with this, but I just put it into a big pan and bake after the turkey is done for about 45 minutes at 350 degrees.

Nutrition Facts : Calories 244.3, Fat 13.9, SaturatedFat 4.4, Cholesterol 38.2, Sodium 541.5, Carbohydrate 20.8, Fiber 1.6, Sugar 1.7, Protein 9.4

CONFETTI CABBAGE SLAW



Confetti Cabbage Slaw image

For a tart crisp salad, try this slaw. It's perfect for a gathering since you make it well in advance.-Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 50-60 servings.

Number Of Ingredients 11

10 pounds cabbage, shredded
2 tablespoons salt
6 cups sugar
3 cups cider vinegar
1-1/2 cups water
2 tablespoons mustard seed
2 tablespoons celery seed
1 bunch celery, chopped
4 medium carrots, shredded
1 medium sweet red pepper, diced
1 medium green pepper, diced

Steps:

  • In a large bowl, combine cabbage and salt; set stand for 2 hours. In a large saucepan, combine the sugar, vinegar, water, mustard seed and celery seed. Bring to a boil over medium heat; stir until sugar is dissolved. Remove from the heat; cool completely., Drain cabbage if desired. Add the celery, carrots and peppers. Add dressing and toss to coat. Cover and refrigerate for 2 hours or freeze for up to 3 months. Serve with a slotted spoon.

Nutrition Facts :

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