Curried Spinach Stuffing With Caramelized Onions Recipes
CURRIED-SPINACH STUFFING WITH CARAMELIZED ONIONS
Provided by Molly O'Neill
Categories dips and spreads, side dish
Time 50m
Yield Four servings
Number Of Ingredients 8
Steps:
- Place the yogurt in a paper-towel-lined sieve and let stand until the liquid drips out, several hours or overnight.
- Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Lower the heat, stir in the curry powder and cook, stirring, for 3 minutes more. Add the spinach and saute for 3 to 4 minutes.
- Place the mixture in a blender and add the salt, pepper and yogurt. Blend until smooth. Place in a small saucepan and set aside.
- Heat the remaining oil in a medium-heavy skillet over medium heat. Add the sliced onion and cook, stirring often, until caramelized, about 30 minutes. Warm the spinach mixture. Fill the potatoes with the spinach stuffing and pile the caramelized onions on top. Serve.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 325 milligrams, Sugar 5 grams
ITALIAN SPINACH STUFFING
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Provided by Julia Moskin
Categories stuffing and dressing, side dish
Time 1h45m
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add onions and sauté, stirring, until translucent, about 5 minutes. Reduce heat to medium and add garlic, spinach and mushrooms and cook, stirring often, until well mixed and heated through, about 5 minutes. Season mixture to taste with salt and pepper; set aside.
- Finely mince chicken gizzards. (You can do this by hand or in a food processor, but be careful not to overprocess.) Season gizzards all over with salt. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add gizzards and sauté, stirring often, until cooked through, 5 to 7 minutes. Drain off any drippings, then stir gizzards into spinach mixture. Let cool to room temperature.
- Heat oven to 350 degrees. When spinach mixture is cool, add eggs, cheese, bread crumbs and parsley and stir until well combined. Transfer stuffing to a 3-quart casserole dish and bake, covered, 1 hour.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams
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