Umami Stuffing Recipes
SEA SCALLOPS WITH CHILI SAUCE
This easy recipe for Sea Scallops with Chili Sauce is simple yet rich in umami deliciousness.
Provided by IGIS
Categories Main Dish
Number Of Ingredients 5
Steps:
- In small bowl, combine chili powder, cumin, 1/4 tsp. salt, and 1/8 tsp. pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops.
- In large, heavy skillet, over medium heat, melt 1 tbs. butter. Cook scallops 2 minutes on each side or until golden and opaque. Remove from skillet; keep warm.
- Add wine or broth to skillet, stirring to loosen any browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops.
EASY VEGAN GRAVY
Ultra lush and comforting vegan gravy recipe, that's quick and simple to make. It's the perfect quick recipe to complete Thanksgiving or holiday dinners. This vegan gravy is rich and flavourful, and full of umami. Enjoy served over potatoes, festive falafels, stuffing and roasted veg.
Provided by Hannah Sunderani
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- In a blender combine vegetable broth, miso, onion powder, tamari, nutritional yeast and arrowroot powder. Blend until smooth and combined.
- Melt vegan butter in saucepan and add blended liquid. Simmer vegan gravy until thickened, approx. 8-10 minutes. Serve alongside your favourite cozy dishes like potatoes, festive falafels, stuffing and roasted vegetables.
Nutrition Facts : Calories 230 kcal, Carbohydrate 18 g, Protein 5 g, Fat 16 g, SaturatedFat 5 g, Sodium 1881 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 9 g, ServingSize 1 serving
UMAMI STUFFING
A recipe developed on the fly for Thanksgiving 2008 when there was a disagreement about how the stuffing should be prepared; I wanted savory, everyone else wanted sweet. At the end of the day, there was less of mine to put away. The rich earthiness of this dish is a nice counterpart to sweeter aspects of a Thanksgiving meal as well as a pleasant support for the meat, be it ham or turkey, or even tofurkey or turducken. Adjust the spiciness of the sausage to your liking.
Provided by RussArulo
Categories Thanksgiving
Time 1h5m
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- If the sausage is link and not bulk, remove the casings and mince. In a large skillet, brown the sausage and drain away the fat.
- Return the meat to the pan, and add the butter, mushrooms, celery and onion; saute for 2-3 minutes or until onion is tender.
- Stir in the spices.
- Do NOT drain away the butter and sweat from the vegetables. Put the croutons in a large bowl and fold the contents of the pan in, giving the croutons some moisture.
- Add the broth about a quarter cup at a time, otherwise the stuffing will turn to mush. Taste the mixture from time to time; if the consistency and flavor seem right to you, stop adding the broth.
- Place the mixture in a 2-quart baking dish. Cover with foil and bake at 350F for 30 minutes.
- Uncover and bake for 20 minutes more.
More about "umami stuffing recipes"
MUSHROOM, ONION, AND SAGE STUFFING | UMAMI
From umami.site
4.6/5 (16)Total Time 1 hr 5 minsCategory Side DishCalories 247 per serving
- Cut or tear the bread into small bite-sized pieces and leave it out overnight to dry out or lightly toast it on a sheet pan in 350℉ oven for 10 minutes.
- Dice the onion and celery, mince the garlic, sage, and thyme, and chop up the mushrooms. Sauté the vegetables in the butter for 5 to 6 minutes to soften them up.
- In a large bowl combine the bread, onion, and egg mixtures and let everything sit for 5 minutes, so the bread has time to absorb some of the liquid.
CLASSIC VEGAN STUFFING RECIPE - UMAMI GIRL
From umamigirl.com
Reviews 15Calories 167 per servingCategory Sides
- Warm the olive oil (or melt the vegan butter) over medium-high heat in a large frying pan. Add onion and celery and sprinkle with 1/4 teaspoon of the salt. Cook, stirring occasionally, until beginning to soften and turn translucent, about 5 minutes. Adjust heat as necessary to prevent browning.
- Add apple, chestnuts, thyme, and sage, and continue cooking until apple has softened, about 5 minutes more.
- Place bread cubes into a large mixing bowl and scrape the contents of the frying pan overtop. Pour in the broth. Sprinkle with remaining 1/4 teaspoon salt and a few generous grinds of pepper. Mix gently until everything is well-distributed, then let the mixture sit for a few minutes so the bread cubes absorb the wet ingredients.
PORK AND CRANBERRY STUFFING WITH DULSE – MARA SEAWEED
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Estimated Reading Time 1 min
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STUFFING WITH SAUSAGE, APPLES, AND DRIED CHERRIES | UMAMI
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5/5 (1)Estimated Reading Time 2 minsServings 8Total Time 1 hr 15 mins
PORK STUFFING RECIPE WITH MISO AND BACON - OLIVEMAGAZINE
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Servings 8Total Time 1 hr 15 minsCategory Meat And PoultryCalories 610 per serving
TOP-SECRET VEGAN STUFFING RECIPE FOR THANKSGIVING - UMAMI GIRL
From umamigirl.com
5/5 (10)Total Time 2 hrs 5 minsCategory SidesCalories 208 per serving
- Preheat oven to 200°F. If you have a convection oven, go for it. You'll need two racks, so, as they tell schoolchildren in England, be sensible.
- Cut the baguettes into 3/4-inch cubes and distribute between two rimmed sheet pans without crowding. Bake for about an hour, peeking in and maybe shaking the pans occasionally, until the cubes are dry all the way through. You can do this up to a few days in advance if you like.
- While the bread is drying, slice the white and light green parts of the leeks into thin half moons and wash thoroughly in several changes of water in a colander. (Leeks can be very sandy.) Cut the celery into a nice small dice — you'll want it small so it cooks as quickly as the leeks. Dust off the mushrooms with a damp paper towel and slice, removing any tough stems.
- Heat the oil over medium-low heat in a wide, reasonably nonstick frying pan. Add the leeks, celery, and salt, and cook, stirring from time to time, until starting to soften, about five minutes. If you suspect a hint of browning, reduce the heat. Add the mushrooms and cook until they've released their moisture and it's mostly simmered away.
MUSHROOM STUFFING RECIPE WITH LEEKS - FOX AND BRIAR
From foxandbriar.com
5/5 (2)Estimated Reading Time 3 minsServings 8Calories 403 per serving
- Preheat oven to 300°F degrees and spread bread cubes on 2 baking sheets in a single layer. Toast , stirring a few times until dry, about 30-40 minutes. Allow to cool then transfer to a large mixing bowl.
- Add the sliced mushrooms to a dry nonstick skillet over medium high heat. Sauté for 5-10 minutes, until mushrooms have released their moisture and pan is dry. Remove from pan and set aside.
- In a very large skillet or pot over medium-high heat, melt the butter. Add the onions, celery, leeks, and 2 teaspoons kosher salt. Cook until soft and golden, about 10 minutes.
AIP STUFFING (AUTOIMMUNE PROTOCOL AND PALEO) - EAT BEAUTIFUL
From eatbeautiful.net
4.8/5 (19)Total Time 1 hr 10 minsCategory Side DishCalories 406 per serving
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9" by 13" casserole dish, or similar size. Set aside.
- Heat 2 tablespoons of the bacon grease (or preferred fat) in large skillet. Add onions, celery and 1/2 teaspoon sea salt. Cook over medium heat until softened and slightly browned, about 10 minutes. Stir in apples. Remove to extra large mixing bowl with slotted spoon, and set aside.
- While onions sauté, place baked biscuits on a large cutting board. Use a sharp knife to cut each biscuit into 6 pieces. Set aside.
- Add ground meat to the same pan (as the onions were cooked in) with the remaining 1 teaspoon sea salt. Cook over medium heat, breaking up meat in pan. After most of the meat is broken up, add herbs and spices: ginger, sage, thyme and rosemary. Cook meat until the pink is just gone, about 8 to 10 minutes. Turn off heat.
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- Stir milk and lemon juice together and allow to sit until thickened, about 5 minutes. This is your faux buttermilk.
- Heat oil in a large ovenproof skillet over medium-high (I suggest a 12-inch/30.5 cm cst iron). Add mushrooms and cook until golden brown and crisp, stirring occasionally, about 8 minutes total. Scrape into to a medium mixing bowl, leaving any oil in skillet.
- Return skillet to heat, add leek and scallion greens and cook over low heat, stirring occasionally and adding additional oil if necessary. You want them softened and beginning to char, about 10 minutes of cooking total.
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