STUFFING VEGETABLES RECIPES

VEGETABLE STUFFING RECIPE | MYRECIPES

Vegetable Stuffing Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

1 cup butter or margarine
1 large sweet onion, diced
2 carrots, grated
2 celery ribs, diced
2 garlic cloves, minced
3 cups crushed egg matzo
1 teaspoon salt
¼ teaspoon pepper
? to 1/4 teaspoon poultry seasoning
2 large eggs, lightly beaten
Garnish: parsley sprig

Steps:

Melt butter in a large skillet over medium-high heat; add onion, carrot, celery, and garlic, and saute 5 to 6 minutes or until tender. Stir in matzo and next 3 ingredients; let cool.
Add beaten eggs, stirring mixture until well blended.
Shape mixture into a 12-inch roll on a piece of heavy-duty aluminum foil. Fold sides of foil loosely over roll; fold ends over, and crimp to seal. Place on a 15- x 10-inch jellyroll pan.
Bake at 350° for 45 minutes. Unwrap and cut hot stuffing into 1/2-inch-thick slices. Garnish, if desired. Serve immediately.

VEGGIE STUFFING | JAMIE OLIVER STUFFING RECIPES

Veggie stuffing | Jamie Oliver stuffing recipes image

I love baking this beautiful veggie stuffing in a pudding bowl – it looks amazing and will get everyone really excited when you bring it to the table. It’s open to the introduction of different nuts and dried fruits, so feel free to mix it up.

Total Time 2 hours

Yield 8 as a side

Number Of Ingredients 11

Ingredients

1 small butternut squash
2 red onions
olive oil
1 pinch ground cinnamon
1 teaspoon ground coriander
1 whole whole nutmeg for grating
1 bunch fresh sage (30g)
50 g dried cranberries
50 g shelled pistachios
500 g stale bread
300 ml semi-skimmed milk

Steps:

Preheat the oven to 180°C/350°F/gas 4. Wash the squash, then carefully quarter it lengthways and remove the seeds, placing the squash in a roasting tray, skin side down. Peel, quarter and scatter over the onions, drizzle with 1 tablespoon of oil, add the cinnamon, ground coriander and a pinch of sea salt and black pepper, finely grate over half the nutmeg, then toss together. Roast for 40 minutes, then remove from the oven. Pick and roughly chop the sage leaves with the cranberries and pistachios, toss with a light drizzle of oil, then scatter over the squash and onions. Roast for another 5 minutes, then remove and leave to cool. Tear the bread into a bowl, pour over the milk and leave to soak for a few minutes. Squeeze out any excess milk, then pinch and tear the bread into the tray of cooled veg. Using your hands, really squash and squidge everything together with another pinch of sea salt and black pepper until well mixed. Line a 1.5 litre pudding bowl with a scrunched-up sheet of wet, oiled greaseproof paper (or you can use a baking dish to give you a greater surface area for a crispy top, if you prefer). Pack in the stuffing and drizzle with 1 more tablespoon of oil, then cover with greaseproof paper, tying it in place with string. Bake for 1 hour to 1 hour 10 minutes, or until golden and gnarly. Use the greaseproof paper to help you lift it out of the bowl, then confidently flip it on to a plate and serve.

Nutrition Facts : Calories 295 calories, FatContent 14.5 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 27.8 g carbohydrate, SugarContent 5.5 g sugar, SodiumContent 1.6 g salt, FiberContent 1.8 g fibre

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