STEAK PINWHEELS WITH SUN-DRIED TOMATO STUFFING AND ROSEMARY MASHED POTATOES
Provided by Sandra Lee
Categories main-dish
Time 1h2m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add broth, sun-dried tomatoes, and butter to a medium saucepan and bring to a boil over medium-high heat. Stir in contents of stuffing mix pouch. Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing with fork. Let stuffing cool completely.
- Preheat oven to 425 degrees F.
- Lay steak flat on clean work surface and sprinkle with salt and pepper. Cover steak evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclosing stuffing completely. Skewer seam with toothpicks. Place the steak roll, seam side down, on a foil-covered cookie sheet. Sprinkle roll with salt and pepper. Roast until steak is golden brown and cooked through, about 40 minutes.
- While steak is cooking, transfer potatoes from package into a medium saucepan. Add butter, milk, and rosemary, and warm over medium-low until completely heated through. Season, to taste, with salt and pepper.
SUN-DRIED TOMATO STUFFING
Provided by Food Network Kitchen
Number Of Ingredients 1
Steps:
- Sausage Stuffing:Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.
STEAK PINWHEELS W/ SUN-DRIED TOMATO STUFFING
Original recipe from Food Network but tweaked. This is a good recipe for company as it looks as if it is a lot of work but isn't and is delicious. The stuffing was actually enough for two top round steaks so was able to freeze one for another day as there were only 3 or us for dinner tonight. Time does not include marinade time.
Provided by Thellie
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Marinade steak in Dale's sauce for approximately 30 minutes. (This is a salty sauce so isn't necessary to salt and pepper steak.).
- Put broth, sun-dried tomatoes and butter into sauce pan and bring to a boil over medium-high heat. (let tomatoes plump if necessary for 15 minutes or so, til tender). Bring back to boil and stir in stuffing (I use Pepperidge Farms Corn Bread stuffing). Cover saucepan and remove from heat. Let stand 5 minutes. Fluff stuffing w/fork. Let stuffing cool completely.
- Heat oven to 425 degrees F.
- Lay steak flat. Cover evenly with stuffing. Roll up steak lengthwise to create a pinwheel effect, enclose stuffing completely. Skewer seam w/toothpicks. Place steak roll seam side down, on foil covered cookie sheet. Sprinkle w/salt and pepper if necessary (Marinade may be salty and spicy enough) Roast until steak is golden brown and cooked through, about 40 minutes.
Nutrition Facts : Calories 504.3, Fat 19.4, SaturatedFat 9.8, Cholesterol 108.9, Sodium 1417.4, Carbohydrate 40.9, Fiber 2.7, Sugar 7.6, Protein 40.2
OLIVE AND SUN-DRIED TOMATO STUFFING FOR GRILLED STUFFED PORK TENDERLOIN
Steps:
- Pulse all ingredients except salt and pepper in food processor until coarsely chopped, 5 to 10 pulses; season with salt and pepper to taste.
SUN-DRIED TOMATO AND MUSHROOM STUFFING
Give thanks for this delicious Signature Sausage and Apple Stuffing. Chopped sage, celery and onions give this sausage and apple stuffing tons of flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt butter in medium saucepan on medium heat. Add mushrooms, celery and onions; cook and stir 3 to 5 min. or until crisp-tender.
- Stir in broth. Bring to boil, stirring occasionally. Remove from heat. Add remaining ingredients; stir just until stuffing mix is moistened.
- Spoon into greased 8-inch square baking dish; cover.
- Bake 30 min., uncovering for the last 15 min.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 5 g, Protein 5 g
SUN-DRIED TOMATO AND FENNEL STUFFING
How to make Sun-Dried Tomato and Fennel Stuffing
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish; set aside. Spread the bread evenly on a baking sheet and bake, tossing once or twice, until toasted, 10 to 15 minutes. Meanwhile, melt the butter in a large saucepan over medium heat; set aside 2 tablespoons. Add the fennel to the saucepan and cook, stirring occasionally, until tender, 20 to 25 minutes. In a medium pot over medium-high heat, combine the chicken broth, sun-dried tomatoes, vinegar, oregano, salt and pepper. Bring to a simmer and cook for 10 minutes. In a large bowl, toss the toasted bread with the fennel and the broth mixture until the bread is coated and has fully absorbed the liquid. Put the stuffing in the prepared baking dish, cover with foil and bake for 20 minutes. Uncover the stuffing and brush it with the reserved 2 tablespoons melted butter. Bake, uncovered, until browned on top, about another 20 minutes. Garnish with fennel fronds and serve hot.
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