Traditional recipes

Mushroom-Herb Stuffing with Dried Plums

Mushroom-Herb Stuffing with Dried Plums


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preheat the oven to 350 degrees F.

In a shallow baking pan, arrange the bread cubes in an even layer; bake until the bread is very dry and golden brown, 20 to 25 minutes.

In a large bowl, combine the bread, dried plums, and parsley; set aside. In a large skillet, heat the oil over medium-high heat until hot. Cook and stir the onions until golden, 4 to 6 minutes. Add the mushrooms, celery, garlic, thyme, salt, and pepper; continue cooking until the mushrooms are browned and celery is crisp-tender, 4 to 6 minutes. Stir in the wine; cook until the liquid evaporates, 8 to 10 minutes. Add to the bread mixture; toss to combine. Gradually add the chicken broth, being careful not to make the stuffing too moist.

Lightly coat a 13-by-9-inch baking pan with cooking spray. Spoon in the stuffing; cover with foil. Bake 45 minutes. Remove the foil; bake until the top is crisp and golden brown, 15 to 17 minutes.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


  • 1 ½ (1 pound) loaves day-old whole wheat bread
  • 2 tablespoons unsalted butter
  • 2 medium onions, diced
  • 1 cup dried tart cherries
  • 1 cup golden raisins
  • ½ cup dried currants
  • ½ cup pitted prunes, coarsely chopped
  • 1 ½ tablespoons chopped fresh thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 large eggs, beaten
  • 1 serving cooking spray
  • 2 ¾ cups chicken broth

Preheat the oven to 250 degrees F (120 degrees C).

Slice bread and discard ends. Arrange bread slices on the rack of the preheated oven.

Bake in the preheated oven until very dry, about 15 minutes.

While the bread is baking, melt butter in a heavy, nonstick skillet over medium-high heat. Add onions and saute until tender, about 10 minutes.

Remove bread from the oven and crumble into coarse pieces in a large bowl. Add cherries, raisins, currants, and prunes toss to combine. Mix in sauteed onions and thyme. Season with salt and pepper. Mix in eggs.

Increase oven temperature to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Coat a 12x16-inch piece of aluminum foil with cooking spray.

Stir chicken broth into stuffing mixture and transfer to the prepared baking dish. Cover with the aluminum foil, sprayed-side down.

Bake in the preheated oven until heated through, about 30 minutes. Remove aluminum foil and bake until top is golden, about 20 minutes more.


Watch the video: Γεμιστά μανιτάρια Portobello (June 2022).


Comments:

  1. JoJot

    Ok, I liked it!

  2. Tejin

    Well done, what a necessary phrase ..., the magnificent idea

  3. Padruig

    This is interesting. Say please - where can I read about this?

  4. Adolph

    I subscribe to all of the above. Let's discuss this issue.

  5. Shajar

    I'm waiting for the continuation of the post ...;)

  6. Roscoe

    In it something is. Now everything is clear, thank you for the information.



Write a message