onions

Make-Ahead Turkey Dinner – Recipe No. 3 – “Herb Stuffing with Baby Bella Mushrooms, Celery and Onion”

+ Prepare ‘Herb Stuffing with Baby Bella Mushrooms, Celery and Onions’ two days ahead +

Herbed Stuffing with Baby Bella Mushrooms, Celery and Onion is the 3rd recipe a series of 6 ‘make ahead’ recipes, all of which can be prepared – or prepped – a day or two ahead, which will help to make your busy life a bit easier! By preparing a few dishes each night for two nights, all you’ll need to do the day of The Big Feast is roast the turkey, make the gravy and cook the green beans.

Everything was very casual the night of the ‘taste testing’.

MENU

Mashed Potatoes with Sour Cream and Chives

https://myyellowfarmhouse.com/2014/11/13/make-ahead-turkey-dinner-recipe-no-1-mashed-potatoes-with-sour-cream-and-chives/

Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon

https://myyellowfarmhouse.com/2014/11/15/make-ahead-turkey-dinner-recipe-no-2-sweet-potatoes-with-cinnamon-nutmeg-and-a-splash-of-brandy/

Herb Stuffing with Baby Bella Mushrooms, Celery and Onions

Green Beans with Browned Butter and Sesame Seeds

https://myyellowfarmhouse.com/2014/11/22/green-beans-with-browned-butter-and-sesame-seeds-browned-butter-can-be-prepared-ahead/

Turkey Breast (or Turkey) with White Wine, Oranges & Savory Turkey Gravy

https://myyellowfarmhouse.com/2014/11/17/make-ahead-turkey-dinner-recipes-no-4-5-roasted-turkey-breast-or-whole-turkey-with-white-wine-oranges-and-apples-savory-turkey-gravy/

Bonus Recipe – Homemade Whole-Berry Cranberry Sauce with Apple and a Hint of Cinnamon

https://myyellowfarmhouse.com/2014/11/20/homemade-whole-berry-cranberry-sauce-with-apple-and-a-hint-of-cinnamon/

Ingredients and Method

6 Tbs. butter
1 cup chopped red onion
1/3 cup chopped celery
2 cups chopped Baby Bella mushrooms ++ about 1/2 a small package
1/4 tsp. poultry seasoning ++ I use ‘Bells’
2 cups chicken broth
1 package Pepperidge Farm ‘Herb Stuffing’ Bread Cubes
OPTIONAL ADD-INS – – 1/4 cup chopped, peeled apple, 1/4 cup raisins, 2 tsp. chopped fresh parsley, 1/3 cup chopped walnuts …. you get the idea !

Place 6 Tbs. butter in a large skillet or pan. Add 1 cup chopped red onion and cook, stirring often, for 5 minutes.

Add 1/3 cup chopped celery. Cook, stirring, for an additional 5 minutes.

Add 2 cups chopped Baby Bella mushrooms AND 1/4 tsp. poultry seasoning. Continue cooking for 3 more minutes – just until mushrooms pieces wilt a bit.

++ Do NOT wash wash mushrooms. Simply wipe them with a damp paper towel. Mushrooms are like sponges, they tend to soak up water. ++ Use the entire mushroom, including the stem. If the end of the stem looks dry, cut it off.

++ You don’t want to overcook the veggies. Except for the mushrooms, they should be a bit ‘crisp-tender’. They’ll continue cooking when the stuffing is reheated.

Add 2 cups chicken broth. Raise heat and bring to a boil.

Once broth/veggies reach a boil, remove pan from the heat. Add the bread cubes and mix together with veggie/broth mixture using a large fork. Cover for 10 minutes.

After 10 minutes, uncover. Allow stuffing to cool a bit, then put into an ovenproof casserole. Cover with aluminum foil.

This casserole dish was given to me last Christmas – it was perfect for this stuffing!

I have a small refrigerator in my cellar, so I was able to place all the ‘made-ahead’ dishes there. You can always use a large cooler or two – just be sure to keep the temperature good and cold.

About 20 minutes before you’re ready to reheat the stuffing, take the casserole out of the refrigerator to take the chill off.

Bake at 360 for about 40 minutes, COVERED, during which time you can allow your turkey to ‘rest’ uncovered. ++Allowing cooked meat to ‘rest’ makes the meat juicer. Plus it’s often easier to carve – which means … no shredded turkey!

Happy Holidays to All – Enjoy!

November 15, 2014November 26, 2015

My Yellow Farmhouse - Cooking with Love!7 Comments

‘Grab ‘n Go’ Crustless Quiche Squares

Above Photo Shows Yield from Second (Smaller) Version of Recipe

UPDATE – – Cathy from Australia told me she prepared Crustless Quiche Squares BUT she substituted cooked bacon for the broccoli. I love that idea! Cathy calls them Bacon and Egg Squares and said they were a big hit with her four daughters!

When my twin sons were teenagers I had a repertoire (of sorts) featuring things they could ‘Grab ‘n Eat’ – and by ‘they’ I mean my sons and their multitudinous friends … all of whom seemed to have bottomless stomachs.

Crustless Quiche Squares are a bit more ‘solid’ than most quiches due to the addition of a bit of flour, which is why they’re so easy to ‘grab and eat’ either for breakfast (as I did today), for a packed lunch or to serve as appetizers. And they’re equally delicious eaten right from the fridge or at room temperature.

++ Today I made a smaller version of the original recipe, which works well for someone like me who doesn’t need to feed lots of teenagers! That recipe follows the larger yield recipe below.

THIS VERSION MAKES A LOT …… USE A GREASED 13″ X 9″ PAN

(++ See below for recipe which makes fewer squares ++)

Ingredients

++ Oven temperature changes – – Bake at 400F for 15 minutes, … then lower to 350F for 30 – 35 minutes.

10 eggs
1/3 cup butter
2 medium Bermuda onions, sliced
1 1/2 cups chopped mushrooms
1 1/2 cups chopped broccoli
1/2 cup flour
1 tsp. baking POWDER
1/3 tsp. salt
1 lb. (16 oz.) small-curd cottage cheese
1 lb. (16 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 10 eggs with an electric mixer for about a minute. Set aside.

In a large skillet, over medium heat, melt 1/3 cup butter. Add 2 medium Bermuda onions, sliced; 1 1/2 cups chopped mushrooms and 1 1/2 cups chopped broccoli. Cook, stirring occasionally, for 15 minutes. Set aside.

Add 1/2 cup flour, 1 tsp. baking POWDER and 1/3 tsp. salt to the previously beaten eggs until combined.

Add 1 lb. small-curd cottage cheese and 1 lb. grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

Pour into greased 13′ x 9′ pan. ++ Bake at 400F for 15 minutes………then REDUCE HEAT to 350F for 30 – 35 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick. Enjoy!

+ + + +

++ Directions for Making a SMALLER Batch of ‘Grab ‘n Go’ Crustless Quiche Squares ++

++ Use a greased 9′ x 9′ pan

++ Oven temperature changes – – Bake at 400F for 15 minutes, … then lower to 350F for 23 – 25 minutes.

Ingredients

5 eggs
1/4 cup butter
1 medium Bermuda onions, sliced
3/4 cup chopped mushrooms
3/4 cup chopped broccoli
1/4 cup flour
1/2 tsp. baking POWDER
1/4 tsp. salt
1/2 lb. (8 oz.) small-curd cottage cheese
1/2 lb. (8 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 5 eggs with an electric mixer for about 30 – 40 seconds. Set aside.

In a large skillet, over medium heat, melt 1/4 cup butter. Add 1 medium Bermuda onions, sliced; 1/2 cup chopped mushrooms and 1/2 cup chopped broccoli. Cook, stirring occasionally, for 15 minutes. Set aside.