Stuffing Recipes for Turkey Day!
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Stuffing Recipes for Turkey Day!
| Sun, 11-07-2004 - 7:40am |
Mushroom Stuffing.... phase 2 and 3
INGREDIENTS:
1 pound fresh mushrooms, sliced
6 tablespoons butter (icbinb)
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
12 cups dried ww bread crumbs
1 1/2 cups hot chicken broth (low sodium)
2 eggs, beaten
2 cups diced apple without peel
1/4 cup chopped parsley
DIRECTIONS:
Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
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Old Fashioned Stuffing (Phase 2 or 3)
INGREDIENTS:
30 slices whole wheat bread, lightly toasted
2 tablespoons butter (smart balance)
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth (low sodium)
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
DIRECTIONS:
Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
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Slow Cooker Stuffing (Phase 2 or 3)
INGREDIENTS:
1 cup smart balance
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry ww bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth low sodium, or as needed
2 eggs, beaten
DIRECTIONS:
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Note:
To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees.
INGREDIENTS:
1 pound fresh mushrooms, sliced
6 tablespoons butter (icbinb)
1 cup diced onion
1 cup chopped celery
1 teaspoon poultry seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
12 cups dried ww bread crumbs
1 1/2 cups hot chicken broth (low sodium)
2 eggs, beaten
2 cups diced apple without peel
1/4 cup chopped parsley
DIRECTIONS:
Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).
Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.
In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.
Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.
---------------------------------
Old Fashioned Stuffing (Phase 2 or 3)
INGREDIENTS:
30 slices whole wheat bread, lightly toasted
2 tablespoons butter (smart balance)
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth (low sodium)
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
DIRECTIONS:
Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
-----------------------------------------------------------------
Slow Cooker Stuffing (Phase 2 or 3)
INGREDIENTS:
1 cup smart balance
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry ww bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth low sodium, or as needed
2 eggs, beaten
DIRECTIONS:
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Note:
To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees.


1/2 bag ww bread cubes
1 package "mirepoix" (pre-diced carrots, celery and onion. My grocery has it with the pre-cut carrot and celery sticks and the like)
2 T vegetable boullion
about 1 cup water, to moisten
Saute the vegetables in a bit of olive oil until softened. Combine with the bread cubes, boullion, and enough hot water to moisten everything. I cook my stuffing in a covered casserole; since my daughter is a vegetarian I can't stuff it into the turkey! You can season with additional herbs depending on your taste preference, some like sage or thyme in it. You'll also want to salt and pepper to taste. I find the vegetable boullion adds a nice flavor all by itself. I also include diced mushrooms for variety.
: )
Donna
Hugs,
Donna
Do you just leave the whole wheat bread "out" to dry?
Susan :)
Hugs,
Donna
What type of WW flour are the
Susan :)