Best Savory Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEET AND SAVORY SAUSAGE CORNBREAD STUFFING



Sweet and Savory Sausage Cornbread Stuffing image

I have been making this dressing, minus the sausage, for over 30 years. This year I tried it with Jimmy Dean® pork sausage. The whole family just loved it. The sausage just took this dressing to another level of deliciousness. This will now be our family's traditional dressing.

Provided by Yoly

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

Time 45m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
½ cup salted butter
2 cups diced onion
2 cups diced celery
1 (8 ounce) package sliced mushrooms
1 teaspoon dried sage
1 teaspoon salt
½ teaspoon ground black pepper
3 cups crumbled sweet cornbread
3 slices day-old bread, cut into 1-inch cubes
1 cup chicken broth

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
  • Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
  • Transfer stuffing to a 2-quart baking dish.
  • Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 17.8 g, Cholesterol 34.1 mg, Fat 11.7 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 633.2 mg, Sugar 3.9 g

CELERY HERB STUFFING AND SAVORY CHICKEN



Celery Herb Stuffing and Savory Chicken image

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.

Provided by Loretta's Recipe Journal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

1 small onion, diced
½ cup diced celery, with leaves
6 slices stale bread, cut into cubes
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery salt
½ cup melted butter
1 (3 pound) whole chicken
¼ cup chopped fresh savory

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
  • Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
  • Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g

SAVORY CORNBREAD STUFFING



Savory Cornbread Stuffing image

I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.

Provided by Martha Rose Shulman

Categories     side dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 22

1 cup yellow cornmeal, preferably organic stone ground
1/2 cup all purpose flour or whole wheat flour
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup plain low-fat yogurt or buttermilk
1/2 cup milk
1 tablespoon mild honey
2 to 3 tablespoons unsalted butter (to taste)
2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
1 large onion, finely chopped
Salt to taste
4 stalks celery, cut in small dice
4 garlic cloves, minced
2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper
A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
1/2 cup milk, or as necessary, for moistening
4 tablespoons unsalted butter if baking separately

Steps:

  • Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
  • Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
  • Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
  • Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
  • Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams

CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING



Crown Roast of Pork with Savory Fruit Stuffing image

A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below).

Provided by Dee514

Categories     Pork

Time 3h55m

Yield 10-14 serving(s)

Number Of Ingredients 25

1 pork loin crown roast (about 8-9 pounds, 14 ribs)
2 tablespoons vegetable oil
1 cup onion, diced
1 cup celery, diced
5 cups dry bread, cubes
4 medium apples, peeled cored and chopped
4 medium pears, peeled,cored and chopped
3/4 cup golden raisin
1/2 cup chopped pecans
1/4 cup prepared horseradish
1/2 cup chicken stock
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon ground sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb sweet Italian sausage link, casings removed
1/4 cup butter
5 cups chopped onions
2 cups chopped celery
8 cups diced cored tart green apples
1 tablespoon dried rubbed sage
2 teaspoons dried thyme
1/2 teaspoon ground allspice
5 1/2 cups herbed cubed seasoned stuffing mix

Steps:

  • Place pork roast in roasting pan, resting on bone tips (like a rack).
  • Insert a meat thermometer into the thickest part of the meat.
  • Roast, uncovered, at 325°F for 1 1/2 hours.
  • In a medium skillet, heat vegetable oil.
  • Sauté onions and celery until onions are golden.
  • Transfer to a large bowl.
  • Add remaining ingredients and toss well.
  • Remove roast from oven; drain off excess fat.
  • Turn roast right side up (bones facing up), and replace in pan.
  • Fill cavity with stuffing.
  • Spoon the rest of the stuffing into a greased baking dish.
  • Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
  • Let roast stand 15 minutes, prior to slicing.
  • Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
  • Using slotted spoon, transfer sausage to large bowl.
  • Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
  • Add apples; saute until apples are tender but still hold shape, about 10 minutes.
  • Add sage, thyme and allspice; saute for another minute.
  • Add to sausage.
  • Stir in stuffing mix.
  • Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
  • Fill center of crown roast of pork with stuffing (following above directions).
  • Transfer remaining stuffing to prepared dish.
  • Cover with foil and bake until heated through, about 40 minutes.

SAVORY STOVE TOP STUFFING & PORK CHOP SKILLET



Savory STOVE TOP Stuffing & Pork Chop Skillet image

Skillet-cooked pork chops are known to be quick and easy. But flavorful? These are that, too, when you add stuffing mix and Worcestershire sauce.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 8

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
1 tsp. dried thyme leaves
1/2 tsp. garlic powder
2 onions, thinly sliced
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

  • Heat large heavy nonstick skillet on medium-high heat. Sprinkle chops with seasonings. Add chops and onions to skillet; cook 8 to 10 min. or until chops are done (145°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.
  • Cook and stir onions 5 min. or until golden brown; stir in Worcestershire sauce. Return chops to skillet. Spoon onions over chops.
  • Mix stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until stuffing is heated through and cheese is melted.

Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)



Savory Stuffed Chicken Breasts (Seasoned Cream Cheese Stuffing) image

Chicken breasts stuffed with a special seasoned cream cheese mixture and then breaded and baked until brown and crispy...YUM! I serve this with garlic mashed red- skinned potatoes and corn on the cob.

Provided by Realtor by day

Categories     Savory

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 (8 ounce) package cream cheese, softened
2 tablespoons minced onions
2 minced garlic cloves
1/4 teaspoon dried basil
1/8 teaspoon black pepper
4 boneless skinless chicken breasts
2 eggs, beaten
1 cup Ritz cracker crumbs

Steps:

  • Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
  • Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
  • Pound chicken to about 1/4 inch thickness.
  • Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
  • Dip in eggs and roll in cracker crumbs.
  • Place in hot butter in baking pan and turn over to coat with butter.
  • Bake 25-30 minutes or until cooked through and browned nicely.

Nutrition Facts : Calories 419.9, Fat 30.7, SaturatedFat 16.1, Cholesterol 246.3, Sodium 405.9, Carbohydrate 3.5, Fiber 0.1, Sugar 2.1, Protein 31.8

SAVORY SAUSAGE STUFFING



Savory Sausage Stuffing image

I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. -Ursula Hernandez, Waltham, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 2h30m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 13

1 pound sage pork sausage
1/2 cup butter, cubed
1/2 pound fresh mushrooms, finely chopped
6 celery ribs, finely chopped
2 small onions, finely chopped
2 garlic cloves, minced
1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
4 cups cubed multigrain bread (1/2 inch)
1 tablespoon rubbed sage
1 cup chicken stock
1/2 cup white wine or chicken stock
1 cup dried cranberries
1/2 cup sunflower kernels, optional

Steps:

  • In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

Nutrition Facts : Calories 261 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 446mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

SAVORY STUFFING WAFFLES RECIPE BY TASTY



Savory Stuffing Waffles Recipe by Tasty image

The best part of Thanksgiving dinner might just be the leftovers. These waffles are no exception-leftover stuffing and melty cheddar cheese are crisped in a waffle iron, then topped with maple cranberry sauce. It's an explosion of Thanksgiving flavor like you've never had before!

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 2 waffles

Number Of Ingredients 9

1 cup cranberry sauce
½ cup maple syrup
1 teaspoon kosher salt
3 cups prepared stuffing
2 large eggs, beaten
1 cup shredded cheddar cheese
1 teaspoon kosher salt
nonstick cooking spray, for greasing
waffle iron

Steps:

  • Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
  • Preheat the waffle iron on medium-high.
  • In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
  • Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
  • Serve the waffles with the maple cranberry sauce.
  • Enjoy!

Nutrition Facts : Calories 669 calories, Carbohydrate 89 grams, Fat 25 grams, Fiber 1 gram, Protein 22 grams, Sugar 73 grams

MOIST AND SAVORY STUFFING



Moist and Savory Stuffing image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 11 servings

Number Of Ingredients 4

2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
2 stalks celery, coarsely chopped (about 1 cup)
1 large onion, coarsely chopped (about 1 cup)
1 package (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing

Steps:

  • Heat the oven to 350 degrees F.
  • Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
  • Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
  • Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

SWEET & SAVORY PORK CHOPS OVER STUFFING



Sweet & Savory Pork Chops Over Stuffing image

A bed of savory stuffing is the ideal canvas for these tantalizing pork chops made with smoky crumbled bacon and maple-flavored syrup.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 6 servings, 1 pork chop and 1/2 cup stuffing each.

Number Of Ingredients 8

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 Tbsp. GREY POUPON Dijon Mustard
2 Tbsp. chopped fresh rosemary
1/2 cup KRAFT Zesty Italian Dressing, divided
1/4 cup maple-flavored or pancake syrup
3 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, chopped
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package

Steps:

  • Spread both sides of chops with mustard; press rosemary into chops.
  • Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
  • Serve chops over stuffing.

Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 60 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g

SAVORY STUFFING BALLS



Savory Stuffing Balls image

We love a twist on a holiday favorite. These stuffing balls are peppery, savory, and full of herb flavor in every bite. The texture reminds us of a sausage ball. They're pretty peppery, so if you don't like a lot of pepper cut in half. Serve with cranberry sauce or gravy, they make an awesome party appetizer. This recipe is also...

Provided by Martha Price

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 11

3/4 - 1 c finely chopped onion
1 c butter
1 c peeled and chopped celery
1/2 c chopped fresh parsley
1/2 Tbsp dried sage
1 1/2 tsp dried thyme leaves
1 tsp salt
1 tsp black pepper
12 c dried bread cubes
1 egg, slightly beaten
1 can(s) chicken broth; 14 oz; more if needed

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Saute onions in butter in large skillet over medium heat for 10 minutes.
  • 3. Stir in celery, parsley, sage, thyme, salt, and pepper. Cook, stirring, over medium heat for 5 minutes. Remove from heat.
  • 4. Add bread cubes to onion mixture; toss thoroughly to coat.
  • 5. Mix together the egg and 3/4 cup of the broth.
  • 6. Add to stuffing to moisten. If stuffing is too dry to stick together add a small additional amount of broth, but do not over moisten.
  • 7. Shape stuffing into 24 small balls (about 1 and 1/2" diameter). If you prefer, you can make the balls a little larger. Place the balls in one layer on a greased baking sheet. Bake, uncovered, at 375 degrees, for 20 minutes.
  • 8. Pour remaining broth over the balls (use a little more broth to just moisten balls if needed).
  • 9. Bake, uncovered, an additional 15 minutes, or until balls are the dry/moist level you desire.

SAVORY STUFFING BREAD



Savory Stuffing Bread image

This bread is used to make dressing/stuffing for turkey or other fowl.

Provided by Rarik

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 16

Number Of Ingredients 13

1 tablespoon active dry yeast
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ cup white sugar
1 tablespoon salt
2 eggs, beaten
¼ cup vegetable oil
5 ½ cups all-purpose flour, or more if needed
2 tablespoons poultry seasoning
2 tablespoons dried savory
1 ½ tablespoons ground dried sage
1 tablespoon dried dill weed
1 teaspoon ground black pepper
1 teaspoon ground nutmeg

Steps:

  • Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
  • Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
  • Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 37.3 g, Cholesterol 23.3 mg, Fat 4.7 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 447.7 mg, Sugar 3.4 g

SAVORY SPINACH AND ARTICHOKE STUFFING - EMERIL LAGASSE



Savory Spinach and Artichoke Stuffing - Emeril Lagasse image

Make and share this Savory Spinach and Artichoke Stuffing - Emeril Lagasse recipe from Food.com.

Provided by Cristina Barry

Categories     Savory

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 17

1/4 cup extra virgin olive oil
2 1/2 lbs spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon emeril's italian spice essence or 1 tablespoon other italian seasoning
2 teaspoons emeril's italian spice essence or 2 teaspoons other italian seasoning
2 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
3 (8 1/2 ounce) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups chicken stock
2 tablespoons lemon juice
12 -14 cups cubed stale French bread (1-inch, 1 loaf)
1 lb brie cheese, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated parmesan cheese
1/4 cup minced fresh parsley leaves

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.
  • Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
  • Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
  • Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.

Nutrition Facts : Calories 875.7, Fat 39.4, SaturatedFat 19.3, Cholesterol 142.4, Sodium 2306, Carbohydrate 99.1, Fiber 11.6, Sugar 4.2, Protein 34.2

SAVORY STUFFING BALLS (APPETIZER)



Savory Stuffing Balls (Appetizer) image

These are a different appetizer than what you normally see, and if you love stuffing they are a perfect bite size snack!

Provided by Karen..

Categories     Lunch/Snacks

Time 40m

Yield 36 balls

Number Of Ingredients 5

1 box seasoned stuffing mix, prepared as directed (Stove Top, etc.)
1 box frozen chopped spinach, thawed and completely drained of all liquid
1 large egg, beaten
2 tablespoons of grated parmesan cheese or 2 tablespoons romano cheese
Dijon mustard or honey mustard

Steps:

  • Preheat oven to 350 degrees.
  • Combine prepared stuffing with spinach, egg and cheese in a large bowl.
  • Form 1 inch balls out of mixture.
  • Place on ungreased baking sheet and bake for 20- 30 minutes or until golden brown.
  • Serve on toothpicks with mustard for dipping.

GRANDMOM JACOBS' SAVORY STUFFING



Grandmom Jacobs' Savory Stuffing image

My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

Steps:

  • Preheat the oven to broil.
  • Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
  • Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

SWEET AND SAVORY ROOT VEGETABLE STUFFING



Sweet and Savory Root Vegetable Stuffing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 18

5 1/2 tablespoons unsalted butter, at room temperature, (2 of the tablespoons cut into 1/2-inch pieces)
3 tablespoons extra-virgin olive oil
4 medium carrots, peeled and cut into 1/2-inch cubes
3 medium parsnips, peeled and cut into 1/2-inch cubes
2 large leeks, white and pale green parts only, thinly sliced
One 1-pound butternut squash, halved, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
1 teaspoon ground allspice
Two 6-ounce Granny Smith apples, unpeeled, cored and cut into 1/2-inch cubes
Zest of 1 large lemon
8-ounce loaf sourdough bread, cut into 1/2-inch cubes (about 6 cups)
3 large eggs, at room temperature, beaten
1 1/4 cups (6 ounces) dried cranberries
1/4 cup frozen apple juice concentrate, thawed
3/4 cup vegetable stock
5 ounces (about 2/3 cup) goat cheese, coarsely crumbled, optional

Steps:

  • Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
  • In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
  • Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
  • In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.

ROAST CORNISH GAME HENS WITH SAVORY FRUIT STUFFING



Roast Cornish Game Hens With Savory Fruit Stuffing image

Don't remember where I got this recipe, but I have tried it many times and it is delicious! This is a recipe for one. Combine this with some Garlic Mashed Potatoes, Romaine with Parmesan Dressing, and a Raspberry Crème Fraiche Puff and you have yourself a complete dinner for one!

Provided by Witch Doctor

Categories     Whole Chicken

Time 1h30m

Yield 1 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh Cornish hens (or frozen)
1/4 cup water
2 tablespoons margarine or 2 tablespoons butter
1 cup onion-flavored croutons
2 tablespoons dried fruit
1 tablespoon finely chopped green onion
1/2 teaspoon instant chicken bouillon granules
1 tablespoon mayonnaise or 1 tablespoon salad dressing
1/8 teaspoon poultry seasoning
1/2 cup fresh cranberries
2 tablespoons brown sugar
1 tablespoon frozen orange juice concentrate, thawed

Steps:

  • Thaw hen, if frozen. Rinse hen with cold water and pat dry. For stuffing, in a small saucepan combine water and margarine or butter; cook until margarine melts. Remove from heat. Stir in croutons, fruit bits, onion, and bouillon granules.
  • Spoon stuffing into body cavity. Combine mayonnaise and poultry seasoning; coat hen with mayonnaise mixture.
  • Place hen, breast side up on a rack in a shallow roasting pan. Roast, uncovered, in a 375 degree F oven for 1 to 1-1/4 hours or until drumstick moves easily in socket.
  • Meanwhile, in a small saucepan combine cranberries, brown sugar, and orange juice concentrate. Bring to boiling. Reduce heat and simmer, uncovered, for 3 to 5 minutes or until cranberry skins pop.
  • Serve with cranberry sauce, if desired.

Nutrition Facts : Calories 1276, Fat 50.7, SaturatedFat 11.3, Cholesterol 623.8, Sodium 1426.3, Carbohydrate 61.4, Fiber 4.7, Sugar 36.2, Protein 138.6

SAVORY STUFFING SOURDOUGH BREAD



Savory Stuffing Sourdough Bread image

A sourdough bread to remind you of Thanksgiving stuffing. Perfect for sandwiches, toasted and buttered as a side dish, or all on its own.

Provided by Melissa Johnson

Categories     Recipes

Time 1h30m

Number Of Ingredients 15

Sofrito Ingredients
2-3 Tbsp olive oil (light or regular, not extra virgin)
1 medium onion (140g)
3 cloves of garlic (12g)
1 stalk celery (50g)
1 Tbsp dry sage
1 Tbsp dry thyme
1/2 tsp ground black pepper
Dough Ingredients
275g bread flour (2 1/4 cups)
175g whole wheat flour (1 1/2 cups)
360g water (1 1/2 cups)
80g active and fed starter (1/3 cup)
75g dried cranberries (2/3 cup) *I like cranberry in each bite. Some people prefer less and some none. This ingredient is optional. Roasted chestnuts or cooked and crumbled sausage are options too.
2 tsp salt

Steps:

  • Sofrito
  • Dice the onion, garlic and celery, and sauté with the sage, thyme and pepper in the olive oil until tender but not browned.
  • Put HALF of the sofrito in the dough bowl. Reserve the other half in the refrigerator for after the bulk fermentation.
  • Dough
  • Mix together the flours, salt, cranberries and half the sofrito.
  • Dissolve the starter in the water, and add the water/starter to the flour mix and stir until incorporated.
  • Cover with plastic and let sit for 8-14 hours at room temperature. If you put the dough in the oven with the light on, 8 hours is probably sufficient. At a house temps below 67 F / 19 C, expect to wait closer to 14 hours. The dough is ready when it looks fluffy or bubbly and has doubled in size.
  • Scrape the dough out of its bowl onto a well-floured countertop. Gently spread the dough into a rectangle. Fold one third of the dough inward, and lay the reserved sofrito onto the double-layer of dough. Fold in the other third and then fold in half. See the Breadtopia video for more details on folding and shaping.
  • Let rest for 15 minutes. This is your chance to wash the dough bowl before any remnants dry into cement. Also, prep your proofing basket by dusting it with flour, or by flouring a tea towel to line your basket.
  • Flour your hands and the dough, flip it and tuck the edges under while rotating it to create a boule or batard shape.
  • Lay your dough in the basket, seam side down and cover the basket with plastic.
  • Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
  • Preheat the oven and baking vessel thirty minutes before the proofing time is up. I use the Breadtopia Clay Baker and a Lodge Cast Iron Dutch Oven, both of which can heat to 500 degrees and can take a cold dough. Please follow the temperature limits of your vessel.
  • Flour your hand and flip the dough out of the basket and place it into the hot baking vessel. The seams will open up, but you can also score it with a razor.
  • Bake until the internal temp is around 205 F / 96 C
  • 20 minutes at 500 degrees, lid on
  • 10 minutes at 450 degrees, lid on
  • 10 minutes at 450 degrees, lid off

PORK CHOPS WITH SAVORY APPLE STUFFING



Pork Chops With Savory Apple Stuffing image

This is an easy and delicious way to serve pork chops--another of my favorite warm and hearty comfort foods. The pork chops turn out juicy and are complimented by the stuffing flavored with apples, garlic, onions and savory seasonings. In my opinion, homemade stuffing rivals any store-bought mix. The stuffing under the pork chops is moistened and flavored by the meat juices while the stuffing on the surface is crispy and buttery--my favorite part! If you desire all of your stuffing to be moist, cover the baking pan with aluminum foil while in the oven. Enjoy!

Provided by MarthaStewartWanabe

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, bone-in
1/3 cup butter
1 cup onion, chopped (about 1 medium)
2 garlic cloves, minced
1 cup mcintosh apple, peeled and chopped (about 2 medium)
6 cups unseasoned dry bread cubes
1 teaspoon ground sage
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth

Steps:

  • Preheat oven to 350°F.
  • In a medium skillet over medium heat, melt butter. Cook onion and garlic for 5-8 minutes or until translucent but not browned. Add chopped apple during last 1 minute of cooking time.
  • In a large mixing bowl, combine bread cubes, sage, thyme, salt and pepper.
  • Pour onion/garlic/apple mixture over bread cube mixture and stir until incorporated.
  • Stir chicken broth one cup at a time into bread cube mixture until bread cubes are moistened to your satisfaction. If not moist enough, add more to your preference.
  • In a 9" x 13" baking pan, spread half of the stuffing mixture evenly.
  • Season pork chops with salt and pepper to taste. Nestle each pork chop into stuffing mixture (do not overlap chops).
  • Spoon remaining stuffing atop each pork chop, covering each evenly.
  • Bake for 35-40 minutes or until chops are done or juices run clear when pierced with a fork.

SAVORY STUFFING BREAD



Savory Stuffing Bread image

Poultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 11

2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
5-1/2 to 6 cups all-purpose flour
1/4 cup butter, cubed
1 small onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2 large eggs, room temperature

Steps:

  • In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

Related Topics