Stuffing | 3 Delicious Ways | Thanksgiving 2017
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Mushroom Leek Stuffing
2 tbsp butter
4 cups mushrooms, chopped (button, cremini, oyster, chanterelles, porcini)
2 cups leeks, chopped
½ cup celery, minced
3 garlic cloves, minced
1 tbsp sage, chopped
1 tbsp thyme leaves
2 tbsp parsley
3-4 cups mushroom or vegetable broth https://bit.ly/2AGYNoY
10 cups crusty French loaf, cut into ½-inch cubes
2 eggs, beaten
Salt and pepper to taste
Allow bread cubes to dry out overnight or bake at 200ºF for an hour, tossing every 15 minutes. In a large skillet over medium-high heat, melt butter. Add mushrooms and sauté for 5-7 minutes. Add leeks and celery and cook for another 5 minutes. Add garlic, sage and thyme and cook until fragrant. Add broth and bring to a simmer and cook for 3-4 minutes. Turn off heat and stir in parsley and bread cubes. Add eggs and mix well. Season with salt and pepper to taste and transfer to a well-greased oven-safe baking dish. Cover with aluminum foil. Bake at 350ºF for 25-30 minutes. Remove foil and cook for another 5 minutes.
Enjoy!
Cranberry & Wild Rice Stuffing (Gluten Free)
2 tbsp butter
½ cup onion, finely diced
½ cup celery, finely chopped
2 garlic cloves, minced
2 cups wild rice
½ cup dried cranberries
4 cups chicken or vegetable broth
1 tsp rosemary, chopped
1 tbsp sage, finely chopped
1 orange, zest and juice
2 tbsp parsley, chopped
¼ cup pecans, chopped
Salt and pepper to taste
In a large skillet over medium-high heat, melt butter. Add onion and celery and cook until translucent. Add garlic, sage, rosemary and rice and cook until fragrant. Pour in broth. Cover and bring to a simmer. Cook, stirring occasionally, until liquid is completely absorbed and rice is cooked. Turn off heat and stir in orange zest & juice, cranberries, pecans, parsley and season with salt & pepper. Transfer mixture to a well-greased oven-safe baking dish and cover with aluminum foil. Bake at 350ºF for 25-30 minutes. Remove foil and bake for another 5 minutes.
Enjoy!
Cornbread Sausage Stuffing
1 cup onion, finely diced
3 celery ribs, finely diced
1 lb breakfast sausage, removed from casing
3 garlic cloves, minced
2-3 cups chicken broth
1 tbsp sage, finely chopped
1 tbsp thyme
10 cups cornbread, cut into 1 inch cubes: https://thedomesticgeek.com/archives/7860
1 egg, beaten
Pepper to taste
Allow cornbread cubes to dry out overnight or bake at 200ºF for an hour, tossing every 15 minutes. In a large skillet over medium-high heat, add sausage. Cook for 2-3 minutes and add onion and celery and cook until sausage is cooked through. Add garlic, sage and thyme and cook until fragrant. Add broth and bring to a simmer. Simmer for 3-4 minutes. Turn off heat and stir in cornbread. Mix in egg. Transfer mixture to a well-greased oven-safe baking dish cover with aluminum foil. Bake at 350ºF for 20-25 minutes. Remove foil and cook for another 5 minutes.
Enjoy!
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Recipe Video:
