Tag archive for "Stuffing"

The Perfect Savory Mushroom Turkey Stuffing

kosher chicken recipes, kosher recipes, kosher thanksgiving recipes

The Perfect Savory Mushroom Turkey Stuffing

1 Comment 20 October 2012

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I’m so glad that I bumped into Julie again on our weekly Shabbat walk. Always with a sweet word to say, she lets me know that at there are people out there who love The Jewish Hostess!!

Thank Julie for sending in this great recipe for stuffing! Can’t wait to put it on my Thanksgiving menu!! Marlene

 The Perfect Savory Mushroom Turkey Stuffing by Julie Esses

“Hi Marlene-

  • Two tablespoons of Earth Balance
  • Two medium celery stalks
  • One cup one medium onion chopped
  • One quarter cup fresh parsley
  • One tablespoon chopped sageor one teaspoon dried sage leaves
  • One and half teaspoons chopped majoram
  • Three quarter teaspoon fresh tarragon leaves or one quarter teaspoon of dried tarragon
  • One half teaspoon salt
  • Salt seven cups soft bread cubes (you can use challah)
  • Two medium carrots shredded
  • One and half cups one medium zuchini shredded
  • One cup one cup chopped fresh mushrooms
  1. Melt Earth Balance  in ten inch nonstick skillet over low medium heat
  2. Cook celery and onion in butter stirring frequently until onion is tender
  3. Stir in parsley, sage, majoram, tarragon, and salt.
  4. Mix bread cubes, carrots, zuchini, and mushrooms in a large bowl add celery mixture and toss.
  5. Mixture is now ready to stuff.
  6. Refrigerate turkey with stuffing until ready to roast
  7. Bake leftovers in a  pyrex at 350 degrees. Enjoy!

Julie Esses”

Acorn Squash Stuffed with Morrocan Couscous

kosher main dish recipes, kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher thanksgiving recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah rice recipes, rosh hashanah vegetables

Acorn Squash Stuffed with Morrocan Couscous

3 Comments 19 September 2010

Moroccan My Socks! Israeli Couscous Stuffed Acorn Squash

by Charlie Michelle

My husband, who is in the Army, just came home for a family emergency. After indulging together with two weeks of rich desserts and sugary sweets, I’m definitely in the mood for something a bit healthier, eh? My waistband is begging for something not filled with cream and sugar, so last night, I made a completely vegan, kosher pareve dinner. And it tastes AMAZING! At less than 400 calories per serving, you just can’t go wrong.

We had acorn squash, filled with a Moroccan couscous stuffing. The flavor is rich and hearty, but fresh. Acorn squash is in season, and with the fluctuations in temperature a lot of us are getting lately, this dish works well for both winter and spring weather.

If you’ve never had acorn squash, you’ll love it. It is reminiscent of brown sugar; sweet and soft, tasting a little like sweet potatoes or butternut squash. In other words– Total yum.

Israeli couscous is used in this recipe and can be found in most groceries, but if you can’t find it, you can always use regular couscous, quinoa, or rice. As with all my recipes, feel free to make this your own–experiment with different vegetables, beans, spices, and flavors.

What you’ll need for four servings:

– 2 large acorn squash, halved and seeded
– 1 tablespoon olive oil, mixed with 2 teaspoons brown suga-2 tablespoons olive oil
– 2 clove garlic, crushed
– 2 medium carrot, diced
– 2 stalk celery, diced
– 1 cup canned black beans, drained
– 1 cup dried cranberries or raisins
– 4 teaspoons ground cumin
– Salt and pepper to taste
– 2 cup vegetable broth
– 1 cup Israeli couscous

 

 

 


Brush your acorn squash halves with your oil/brown sugar mix and place face-down on a foil-lined baking sheet. Pop into an oven preheated to 350 degrees F and roast until fork tender. I hate to give times, since ovens vary so widely. Mine took about 40 minutes. They were done by the time I finished the filling.

In a wide, deep skillet or saucepan, saute your carrots, celery and garlic in the olive oil until tender.

Add your cranberries or raisins, vegetable broth, and raw couscous. Stir and simmer over medium heat until couscous is fluffy and tender. Add your cumin and seasoning to taste. See how easy this is? I know!

Save your black beans for last. They’re delicate and already cooked, so further cooking will just turn them to mush. Stir everything together until well heated through.

Your squashes should be done by now. If you want to, brush with a little more sugar/oil before filling. Scoop the filling generously into the squash halves. Everyone loves stuffing, so don’t be stingy. Plus, you’ll have a lot to go around.

Serve it up hot and steamy. I served mine with steamed asian veggies in a light herb sauce. The husband went wild. He went back for seconds and then finished our son’s. I’d call that one sweet, spicy success!

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