BAGS OF STUFFING RECIPES

Name: Vegan Stuffing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 4 tablespoons olive oil, plus more for greasing the baking dish; 2 bags green tea; 1 large onion, chopped; 2 stalks celery, chopped; 8 ounces sliced mushrooms; 1 tablespoon finely chopped fresh sage; 1 tablespoon finely chopped fresh thyme; Kosher salt and freshly ground black pepper; 16 cups stale, 1-inch cubed white bread (about 1 pound); 1/4 cup chopped fresh parsley

VEGAN STUFFING RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Vegan Stuffing Recipe | Food Network Kitchen | Food Network image

All the usual suspects are here (minus the butter and eggs) to recreate the comforting flavors of traditional stuffing. Although green tea may seem like an oddball ingredient, we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil, plus more for greasing the baking dish
2 bags green tea
1 large onion, chopped
2 stalks celery, chopped
8 ounces sliced mushrooms
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
16 cups stale, 1-inch cubed white bread (about 1 pound)
1/4 cup chopped fresh parsley

Steps:

Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil.
Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out).
Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat.
Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil.
Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot.

Nutrition Facts : Calories 230 calorie, FatContent 9 grams, SaturatedFatContent 1.5 grams, SodiumContent 540 milligrams, CarbohydrateContent 31 grams, FiberContent 2 grams, ProteinContent 6 grams, SugarContent 4 grams

NEELY'S HOLIDAY CORNBREAD STUFFING RECIPE | THE NEELYS ...

Neely's Holiday Cornbread Stuffing Recipe | The Neelys ... image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

3/4 pounds bacon, cut into chunks
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter

Steps:

Preheat oven to 350 degrees F.
Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

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