HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
- Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
- Bake in the preheated oven until golden and hot, about 1 hour.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
TARRAGON STUFFING
A light and tangy stuffing. This recipe makes enough to stuff one 14 pound turkey with leftovers to bake on the side. Originally submitted to ThanksgivingRecipe.com.
Provided by Erika Michael
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Melt the butter with the minced scallions. Combine the melted butter with the bread crumbs, tarragon, parsley, salt and ground pepper. Add sherry or giblet stock to desired moistness (2 cups is usually plenty).
- Pack stuffing into bird's cavity. Remove stuffing promptly once bird is cooked. Alternately you can bake the stuffing in a large casserole dish at 350 degrees F (175 degrees C) for 1 hour 20 minutes.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 36.3 g, Cholesterol 30.5 mg, Fat 13.9 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 7.8 g, Sodium 646.6 mg, Sugar 3.1 g
BAKED LOBSTERS WITH A TARRAGON STUFFING
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Place lobsters, shell side up, on a flat surface and plunge a knife quickly into the midsection where the tail joins the body. Hack away the claws and reserve them. Cut the lobsters in half lengthwise, head to tail. Remove and discard the tough sac inside the body near the eyes. Remove and discard the dark vein (the intestinal tract) from the tail section. Remove and reserve the soft coral and tomalley from each lobster. Place these in a bowl.
- Heat 1 tablespoon of the butter in a saucepan, and add the celery, green onions or scallions and garlic. Sprinkle with thyme, salt and pepper. Cook, stirring, about 1 minute. Let cool.
- To the bowl with the coral and tomalley add bread crumbs, the remaining butter, tarragon, parsley, salt and pepper. Beat well to blend. Add the celery and green-onion mixture and blend.
- Arrange lobster halves, shell side down, on a baking sheet. Scatter the claws around the halves.
- Spoon equal portions of the bread-crumb mixture into the body cavities of each lobster half. Do not cover the tail meat with the mixture. Sprinkle the tail meat with salt and pepper. Brush the tail meat with oil.
- Place in the oven, and bake 20 minutes. Serve with basil-butter sauce on the side.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 6 grams, Sodium 1528 milligrams, Sugar 1 gram, TransFat 0 grams
TARRAGON MUSHROOM AND SAUSAGE STUFFING (LOW CARB)
This is a wonderful alternative to traditional bread stuffing, and tastes so good, you will hardly miss the bread! This is a recipe from one of Suzanne Somer's cookbooks (her dishes are delicious), and can be used by those who are on a low carb or controlled carb diet, those who utilize a food combining diet, or simply as a unique stuffing-like alternative. This can be cooked seperately from the turkey, or it can be cooked and then baked (stuffed) in the turkey (my preference, as it adds that wonderful turkey flavor). This is also awesome as a side dish for chicken, as well. I have some baking in a turkey right now (my husband and I were craving turkey and stuffing, but we are on a low carb diet, so this fit the bill perfectly). This is the second time that I have made this and it is really a wonderful treat, so I thought that I would share this recipe with all of my Zaar friends!
Provided by Helping Hands
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat electric skillet to medium-low heat.
- Saute onions in oil for 30 mins, until carmelized.
- Turn the heat up to med-high, and add mushrooms.
- Saute the mushrooms for 10-12 mins, until they are crisp on the edges.
- Season with salt and pepper, as you saute mushrooms (this tastes best with lots of salt and pepper).
- Turn the heat to high, and add cooking wine.
- Allow cooking wine to cook off a bit, then lower the heat and simmer for 10 minutes.
- Stir in the butter 1 tbs at a time until it is well mixed.
- Remove mixture to platter.
- Squeeze sausage out of casings, and cook over med-high heat, for 5 to 7 minutes.
- Add onion and mushroom mixture back to skillet.
- Add tarragon, and heat until well mixed and heated thru.
- Serve as a side dish, or add stuffing to turkey, before baking.
Nutrition Facts : Calories 253.6, Fat 15.2, SaturatedFat 6, Cholesterol 50.3, Sodium 735.4, Carbohydrate 13.4, Fiber 2.3, Sugar 6.7, Protein 13.9
LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON
Yield Serves 12 to 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl.
- Sauté bacon in large pot over medium-high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings.
- Add leeks and button mushrooms to same pot. Sauté over medium-high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sautéed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
HERBED SHALLOT STUFFING
Categories Herb Side Bake Thanksgiving Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 10 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.
- Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
- Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.
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5/5 Category Vegetable Recipes, Mushroom RecipesServings 16Total Time 1 hr 45 mins
- Preheat the oven to 350°. Spread the bread cubes on 2 large rimmed baking sheets and bake for about 15 minutes, until slightly firm and golden brown. Transfer to a large bowl.
- Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter. Add the bacon and cook over moderately high heat until browned, about 6 minutes. Drain well. Add the celery, onion and garlic to the pan and cook over moderate heat, stirring, until softened, about 10 minutes. Add the mixture and the bacon to the large bowl.
- Melt 4 tablespoons of the butter in the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until golden, about 10 minutes. Add the remaining 6 tablespoons of butter and melt, then scrape the mushrooms into the bowl. Stir in the herbs and Turkey Stock, season with salt and pepper and mix well. Let the stuffing cool to room temperature.
- Stuff the turkey. Spread the rest of the stuffing in a large baking dish, cover with foil and bake for about 30 minutes, until heated through. Remove the foil and bake the stuffing until the top is crusty and golden, about 15 minutes longer.
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ROAST CHICKEN WITH TARRAGON STUFFING RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- For 4 people, choose a 1.6-2kg chicken. Prepare it by removing the neck and trimming any loose skin or fat. Wipe the cavity and the surface of the bird so it is dry.
- For the stuffing, gently fry a medium-sized, finely chopped onion and 4 cloves of minced garlic in 100g butter until soft, but not coloured. Add the onions, garlic and all the liquid to 2 cups of coarse breadcrumbs, half a cup of finely grated parmesan and a cup of coarsely chopped fresh tarragon.
- Season with salt and pepper and mix thoroughly. Insert two fingers under the skin of each breast from the pointy end; the skin should easily detach, leaving a pocket. Stuff a couple of spoons of mixture in each breast pocket and put the remainder in the cavity.
- Rub the chicken with extra virgin olive oil, sprinkle with salt and roast in a preheated 220C oven for 45-60 minutes, until done.
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