Sage And Mushroom Stuffing Recipes

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BROWN BUTTER, SAGE, AND MUSHROOM STUFFING



Brown Butter, Sage, and Mushroom Stuffing image

This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 14

3 teaspoons plus 5 tablespoons unsalted butter
2 1/2 cups low-sodium store-bought chicken broth
1 large egg
1 large egg yolk
1/2 cup sliced bacon, about 2 ounces
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 pound shiitake or button mushrooms, stemmed and sliced
2 teaspoons minced garlic
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh sage
French or Italian-style bread, cut into 1-inch cubes (6 cups)
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper

Steps:

  • Preheat oven to 400 degrees.
  • Butter a 9-by-9-inch square baking dish or a 10-by-6 1/2-inch oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and line with parchment paper. Butter parchment paper with 1 teaspoon butter. Set prepared dish, foil, and parchment aside until ready to bake.
  • In a small bowl, whisk together chicken broth, egg, and egg yolk; set aside.
  • Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.
  • Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking 15 minutes more. Remove from oven and let stuffing cool for 5 minutes before serving.

MUSHROOM STUFFING



Mushroom Stuffing image

I first tried this stuffing a few years ago, and it fast became our family's favorite. Just flavor a hearty corn bread mix with mushrooms and bacon and taste the spectacular results. -Kathy Traetow, Waverly, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 13 cups.

Number Of Ingredients 13

4 bacon strips, diced
4 celery ribs, chopped
1 medium onion, chopped
1 pound fresh mushrooms, chopped
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) corn bread stuffing
1/2 cup chopped celery leaves
2 tablespoons minced fresh parsley
4 large eggs, lightly beaten
2-1/2 cups chicken broth
1 tablespoon butter

Steps:

  • In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 tablespoons of drippings. , Saute celery and onion in drippings until tender. Add mushrooms, sage, salt and pepper; cook and stir for 5 minutes. Remove from the heat; stir in the stuffing, celery leaves, parsley and bacon. Combine eggs and broth. Stir into stuffing mixture., Spread in a greased 13x9-in. baking dish (dish will be full). Dot with butter. Cover and bake at 350° for 30 minutes and stuffing temperature reaches 165°. Uncover and bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 764mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

SERIOUSLY GOOD MUSHROOM STUFFING



Seriously Good Mushroom Stuffing image

Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. The stuffing is savory and soft in the middle, and perfectly crisp on top. We keep this stuffing vegan and use a rich vegetable broth. We find the stuffing is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. Butter can also be substituted for the olive oil and you can add eggs, which will provide a slightly more dense, custardy texture. See our article above and the notes section below for more about eggs in stuffing.

Provided by Adam and Joanne Gallagher

Categories     Side Dish

Time 1h20m

Yield Makes 8 to 10 servings

Number Of Ingredients 13

1 large bakery-style rustic bread loaf, like French bread or sourdough (14 to 16 ounces)
6 tablespoons (90 ml) olive oil
1 pound (450 grams) white button, cremini, shiitake, or wild mushrooms (or a mixture)
2 cups diced yellow onion (1 large onion)
1 1/2 cups diced celery (3 large celery stalks)
1 tablespoon minced garlic (3 cloves)
2 tablespoons finely minced fresh sage or 2 teaspoons dried sage
1 tablespoon finely minced fresh thyme leaves or 3/4 teaspoon dried thyme
1 tablespoon pure maple syrup, see note
2 to 3 cups (470 ml to 700 ml) rich vegetable broth or use chicken or turkey broth
1/4 cup fresh chopped parsley or 1 1/2 tablespoons dried parsley
3/4 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat the oven to 350 degrees Fahrenheit (176° C).
  • Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
  • While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
  • Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
  • Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
  • Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
  • Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.

Nutrition Facts : ServingSize 1 of 8 servings, Calories 270, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 694.7mg, Carbohydrate 37.2g, Fiber 4.2g, Sugar 5.2g, Protein 7.2g

ROAST TURKEY WITH SAGE AND MUSHROOM STUFFING



Roast Turkey With Sage and Mushroom Stuffing image

We stuffed the bird with mushroom stuffing, but you can use your own favorite recipe if you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h30m

Number Of Ingredients 7

Mushroom Stuffing
1 whole turkey (12 pounds), thawed if frozen, rinsed and patted dry, neck reserved (giblets discarded)
4 large carrots, halved crosswise
2 large onions, cut into 8 wedges
2 bunches fresh sage, leaves separated from stems (about 1 cup), stems reserved
2 tablespoons butter, softened
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. Prepare and stuff the turkey.
  • Cut turkey neck into pieces; combine in a large roasting pan with carrots, onions, and reserved sage stems. Set rack in pan (over vegetables); place turkey on rack, breast side up. Rub turkey with butter; season generously with salt and pepper.
  • Place pan in oven. Pour 6 cups water in bottom of pan; tent with foil. Roast, basting bird every 30 minutes with pan liquids, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 125 degrees, about 3 1/2 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 170 degrees, 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry. Transfer turkey (on rack) to a rimmed baking sheet; cover loosely with foil while making the gravy.

VEGETARIAN MUSHROOM STUFFING



Vegetarian Mushroom Stuffing image

This is a great vegetarian mushroom stuffing--but meat lovers in my family love it too! I have made this earlier in the day and refrigerated it until I'm ready to cook in the oven before dinner--which can save some time. You can also used packaged bread cubes for stuffing as a time saver.

Provided by Cathleen

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 14

½ cup unsalted butter
1 ½ cups chopped fresh mushrooms
3 stalks celery with leaves, diced
1 medium onion, chopped
5 cloves garlic, pressed
1 teaspoon salt
1 teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried marjoram
½ teaspoon ground black pepper
3 cups boiling water
1 cup dry white wine
1 (16 ounce) loaf French bread, cubed
6 slices whole wheat bread, cubed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large saucepan over medium-high heat. Add mushrooms, celery, onion, garlic, salt, sage, thyme, marjoram, and black pepper. Saute for 4 to 5 minutes. Stir in boiling water and wine and turn off heat. Pour in French and whole wheat bread cubes and toss well to coat.
  • Pour mixture into a 9x13x2-inch baking pan.
  • Bake, uncovered, in the preheated oven until cooked through, about 30 minutes.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 29.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 2.4 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 519.9 mg, Sugar 2.7 g

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

MUSHROOM/SAUSAGE STUFFING



Mushroom/Sausage Stuffing image

Can be used to stuff a turkey, or baked in a covered casserole dish. Cooking time would be dependent on your choice. I like to use the packaged seasoned bread crumbs, and also hot Italian sausage. Use what you and your family enjoy..

Provided by sgt_pepper

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 cups toasted bread cubes
3/4 lb sausage
8 ounces mushrooms, sliced
5 stalks celery, diced
1 medium onion, diced
1/2 cup butter
1 (14 ounce) can chicken broth
salt
black pepper
2 -3 tablespoons sage

Steps:

  • Brown sausage, add ½ butter, celery, onions, and mushrooms.
  • Sauté over low - med heat.
  • add remainder of butter, and ½ can of chicken broth.
  • Add in a separate bowl, or pan, the breadcrumbs.
  • Season with salt, pepper, and sage.
  • When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.

Nutrition Facts : Calories 444.8, Fat 33.5, SaturatedFat 15.7, Cholesterol 73.6, Sodium 1078, Carbohydrate 23.7, Fiber 2.3, Sugar 3.9, Protein 12.8

BLACK OLIVE, MUSHROOM, AND SAUSAGE STUFFING



Black Olive, Mushroom, and Sausage Stuffing image

Black olive, mushroom and sausage stuffing is perfect to stuff your Thanksgiving turkey with. Comes out deliciously moist and a wonderful family tradition.

Provided by Rubbie

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

20 slices bread
1 pound breakfast sausage
¾ cup butter
1 cup chopped onion
2 cups chopped celery
2 cups sliced fresh mushrooms
1 (15 ounce) can black olives, drained and chopped
2 teaspoons garlic, minced
1 tablespoon poultry seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
1 egg, beaten

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place the bread slices onto baking sheets in a single layer. Bake in the preheated oven until golden brown, then turn the bread over, and continue baking until golden brown on the other side as well, about 15 minutes. Remove, and allow the bread to cool. Once cool, cut into 1/2-inch cubes.
  • Meanwhile, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly no longer pink. Stir in the butter, onion, and celery; continue cooking until the onion has softened and turned translucent, about 5 minutes. Scrape the mixture into a large mixing bowl, and stir in the mushrooms, olives, garlic, poultry seasoning, salt, and pepper. Stir in half of the bread cubes until evenly blended, then stir in the beaten egg with the remaining bread cubes. Pack into the prepared baking dish.
  • Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 640.5 calories, Carbohydrate 38.9 g, Cholesterol 109.5 mg, Fat 48 g, Fiber 4.2 g, Protein 14.3 g, SaturatedFat 20.5 g, Sodium 1427.5 mg, Sugar 4.4 g

HAZELNUT, SAGE, AND MUSHROOM STUFFING



Hazelnut, Sage, and Mushroom Stuffing image

Provided by Melissa Roberts

Categories     Mushroom     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     White Wine     Fall     Winter     Hazelnut     Shallot     Parsley     Gourmet     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

8 cups 1/2-inch cubes of firm white bread such as a Pullman loaf (1 pound)
1 1/2 cups finely chopped shallots (about 8 medium; 10 ounces)
1 1/2 sticks unsalted butter, divided
1 1/2 pounds cremini mushrooms, sliced 1/4 inch thick
1 1/2 cups finely chopped celery (from 3 ribs)
2 teaspoons chopped thyme
2 teaspoons finely chopped sage
1/2 cup dry white wine
2 cups hazelnuts (1/2 pound), toasted , any loose skins rubbed off in a kitchen towel, and coarsely chopped
1/2 cup finely chopped flat-leaf parsley
4 cups turkey stock , heated to liquefy if gelled, or reduced-sodium chicken broth
3 large eggs, lightly beaten
Equipment: a 3-quart shallow ovenproof baking dish (2 to 3 inches deep)

Steps:

  • Preheat oven to 400°F with racks in upper and lower thirds. Generously butter baking dish.
  • Arrange bread in 1 layer in 2 large shallow baking pans and toast, switching position of pans halfway through baking, until golden and dry, about 15 minutes. Transfer to a large bowl. (Leave oven on.)
  • Meanwhile, cook shallots in 1 stick butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and golden, about 6 minutes. Add mushrooms, celery, thyme, sage, and 1/2 teaspoon salt and cook, stirring occasionally, until liquid given off by mushrooms has evaporated and mushrooms are browned, 20 to 30 minutes.
  • Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Transfer to bread in bowl. Add hazelnuts and parsley and toss.
  • Whisk together stock, eggs, 1 teaspoon salt, and 1/2 teaspoon pepper, then stir into bread mixture. Transfer to baking dish and dot top of stuffing with remaining 1/2 stick butter.
  • Bake, loosely covered with a buttered sheet of foil (buttered side down), in lower third of oven 30 minutes, then remove foil and bake until top is browned, about 15 minutes more.

SAGE AND MUSHROOM STUFFING



Sage and Mushroom Stuffing image

Serve Sandra Lee's recipe for Sage and Mushroom Stuffing, from Sandra's Money Saving Meals on Food Network, as a part of your fall or Thanksgiving feast.

Provided by Sandra Lee

Categories     side-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

Canola oil, cooking spray
2 (10-ounce) packages white button mushrooms
3 tablespoons canola oil
1 medium onion, diced
3 stalks celery, diced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 eggs, beaten
2 (14.5-ounce) cans chicken broth
1 loaf day old French bread, diced into 1/2-inch cubes
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
  • Remove the mushroom caps from the stems. Reserve the caps for the online round 2 recipe Stuffed Mushrooms. Roughly chop the stems and set aside.
  • In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
  • Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
  • Use the leftovers from this recipe to make quesadillas and stuffed mushrooms.

STUFFED MUSHROOMS



Stuffed Mushrooms image

Provided by Sandra Lee

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 27

1/2 cup leftover stuffing from Sage and Mushrooms Stuffing, recipe follows
1/4 cup shredded mozzarella cheese
1/4 cup leftover turkey from Cider Glazed Turkey, recipe follows, chopped into small pieces
Mushroom caps, leftover from Sage and Mushroom Stuffing
Canola oil, cooking spray
Two (10-ounce) packages white button mushrooms
3 tablespoons canola oil
1 medium onion, diced
3 stalks celery, diced
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 eggs, beaten
Two (14.5-ounce) cans chicken broth
1 loaf day old French bread, diced into 1/2-inch cubes
Salt and freshly ground black pepper
1 gallon apple cider, divided
1 cup salt
1 bunch fresh thyme, divided
3 sprigs fresh rosemary
1 bunch fresh sage
5 cups ice cubes
6 cups water
1 (13- to 15-pound) frozen turkey, defrosted
2 tablespoons canola oil
1 tablespoon poultry seasoning
1/2 teaspoon fresh ground black pepper
1/4 cup brown sugar

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl combine the stuffing, mozzarella cheese, and turkey. Stuff each mushroom cap with a tablespoon of stuffing. Arrange the stuffed mushrooms on a sheet tray or in a baking dish. Put in the oven and bake until the mushrooms are browned and the filling is toasted, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter to serve.
  • Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
  • Remove the mushroom caps from the stems. Reserve the caps for another use. Roughly chop the stems and set aside.
  • In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes.
  • Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve.
  • Brine:
  • In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours.
  • Preheat the oven to 350 degrees F.
  • Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine.
  • In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve.
  • Glaze:
  • In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup.

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From clers.jagroto.net


SAGE AND MUSHROOM STUFFING RECIPE
Sage and mushroom stuffing recipe. Learn how to cook great Sage and mushroom stuffing . Crecipe.com deliver fine selection of quality Sage and mushroom stuffing recipes equipped with ratings, reviews and mixing tips. Get one of our Sage and mushroom stuffing recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


MUSHROOM SAGE STUFFING - ALL INFORMATION ABOUT HEALTHY ...
Sage and Mushroom Stuffing Recipe | Sandra Lee | Food Network great www.foodnetwork.com. Serve Sandra Lee's recipe for Sage and Mushroom Stuffing, from Sandra's Money Saving Meals on Food Network, as a part of your fall or Thanksgiving feast.
From therecipes.info


RECIPE - SAUSAGE AND MUSHROOM SOURDOUGH STUFFING
Sausage and Mushroom Sourdough Stuffing Holiday 2006. Sausage and Mushroom Sourdough Stuffing Holiday 2006. BY: Marilyn Bentz-Crowley. Artisanal sourdough bread is denser with a thicker crust than the supermarket-bakery variety, and while both work well in this recipe, the artisanal bread must have its tougher crusts removed. Personalize stuffing by …
From lcbo.com


MUSHROOMS WITH CRISPY SAGE | THE SPLENDID TABLE
2016-01-15 2. Add the mushrooms and fry. Once the mushrooms have cooked down a bit, add the sage. 3. Allow the sage to get crispy in the skillet while the mushrooms continue to cook to a golden brown. Season with salt. 4. While the mushrooms cook, drizzle some olive oil on the bread, then toast in the oven. 5. After the bread is toasted, remove it from ...
From splendidtable.org


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