Caramelized Onion and Spinach Stuffing
The recipe Caramelized Onion and Spinach Stuffing can be made in around 1 hour and 45 minutes. Watching your figure? This lacto ovo vegetarian recipe has 214 calories, 7g of protein, and 6g of fat per serving. For $1.02 per serving, you get a side dish that serves 8. 102 people found this recipe to be delicious and satisfying. It is perfect for Thanksgiving. It is brought to you by Cook Nourish Bliss. If you have baby spinach leaves, vegetable broth, sourdough bowl, and a few other ingredients on hand, you can make it. With a spoonacular score of 42%, this dish is solid. Similar recipes include Caramelized Onion and Cornbread Stuffing, Farro, Caramelized Onion, and Wild Mushroom Stuffing, and Gluten Free Caramelized Onion and Mushroom Stuffing.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 90 minutes
Ingredients:
1 (5 ounce) bag fresh baby spinach leaves
1 large egg
2 large onions, thinly sliced
¼ teaspoon pepper
¼ teaspoon salt
½ teaspoon salt
1 (1 pound) loaf stale sourdough, cut into ½ to ¾ inch cubes
3 tablespoons unsalted butter, cut into chunks
¼ cup low-sodium vegetable broth
1 ¼ cups low-sodium vegetable broth
Equipment:
frying pan
wooden spoon
baking pan
oven
measuring cup
whisk
bowl
aluminum foil
Cooking instruction summary:
For the onions:Set a large skillet over medium heat. Add in the butter. When melted, add in the onions and salt and toss to combine. Cook for about 30 to 45 minutes, stirring occasionally, until the onions are a caramel brown. {Turn down the heat to medium low or low if they start cooking too fast or are burning (you can also add a little oil or additional butter to the skillet if needed). Toward the end of the cooking, youll want to stir more frequently.}Once nicely caramelized, add the broth to the skillet and use a wooden spoon to scrape up any bits from the pan. Add in the spinach and cook for about 2 to 3 minutes, stirring frequently, until the liquid has evaporated and the spinach is wilted. Remove from the heat.For the stuffing:Preheat the oven to 375F. Mist a 913 inch baking dish with nonstick or olive oil spray. Set aside.Add the bread cubes to a large bowl, along with the onion mixture. Toss to combine. In a small bowl or liquid measuring cup, whisk together the broth, egg, salt and pepper. Pour into the bowl with the bread and toss until everything is evenly coated.Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the aluminum foil and bake for about 20 additional minutes, until the top layer is golden brown and crisp.
Step by step:
1. For the onions:Set a large skillet over medium heat.
2. Add in the butter. When melted, add in the onions and salt and toss to combine. Cook for about 30 to 45 minutes, stirring occasionally, until the onions are a caramel brown. {Turn down the heat to medium low or low if they start cooking too fast or are burning (you can also add a little oil or additional butter to the skillet if needed). Toward the end of the cooking, youll want to stir more frequently.}Once nicely caramelized, add the broth to the skillet and use a wooden spoon to scrape up any bits from the pan.
3. Add in the spinach and cook for about 2 to 3 minutes, stirring frequently, until the liquid has evaporated and the spinach is wilted.
4. Remove from the heat.For the stuffing:Preheat the oven to 375F. Mist a 913 inch baking dish with nonstick or olive oil spray. Set aside.
5. Add the bread cubes to a large bowl, along with the onion mixture. Toss to combine. In a small bowl or liquid measuring cup, whisk together the broth, egg, salt and pepper.
6. Pour into the bowl with the bread and toss until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish and cover with aluminum foil.
8. Bake for 30 minutes.
9. Remove the aluminum foil and bake for about 20 additional minutes, until the top layer is golden brown and crisp.
Nutrition Information:
covered percent of daily need
