Spiced Mushroom And Winter Vegetable Stuffing
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Persons
6
Serving Size
1 serving
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- Stuffing:
- 1 medium onion, finely chopped
- 8 ounces mushrooms (one container), finely chopped
- 2 tablespoons butter, divided
- 1/2 cup chicken broth
- 1/2 teaspoon ground cinnamon, divided
- 1/2 teaspoon ground cumin, divided
- 1/2 teaspoon ground coriander, divided
- 1 cup parsnips, coarsely grated
- 1 cup carrots, coarsely grated
- 1/2 cup finely chopped hazelnuts, lightly toasted
- 1 cup bread crumbs, lightly toasted
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Instructions
- In a large saucepan over medium heat, melt 1 tablespoon butter.
- Stir in onion and sauté for 5 minutes, until translucent.
- Stir in remaining spices and let them cook for about 1 minute, until aroma is released.
- Add the mushrooms, parsnips and carrots; cook until all vegetables are tender and any excess liquid has evaporated, about 6 minutes.
- Remove from heat and stir in hazelnuts, bread crumbs and chicken broth; add salt and pepper.
- Place in ceramic or glass casserole dish. Set oven temperature to 350°F. Place stuffing in oven for an hour and 15 minutes.