The star of this dish is the perfectly seasoned Italian sausage. As it cooks, it fills the broth with a rich taste. Tomatoes join the party, bringing sweetness that balances out the savory sausage. Whether chopped or pureed, they create a tasty base that complements the heartiness of the sausage. 

The addition of tender tortellini takes this soup to the next level, offering delightful pockets of pasta filled with savory goodness. Each bite unveils a delightful combination of textures, as the pasta absorbs the savory broth while maintaining its distinct chewiness. It’s comfort in a spoonful.

The fresh spinach adds a pop of color and earthy goodness. It’s not just about flavor; it’s about making the soup wholesome and hearty.

Top it with a sprinkle of Parmesan and cheese toast, and there you have it – Tortellini Soup, a simple yet amazing dish, perfect for a cozy night in or sharing with friends. 

How to make Tortellini Soup

The recipe for this soup is easy. Simply gather all the ingredients and in about 30 minutes you can have an amazing lunch or dinner.

Start by heating olive oil in a big pot on medium heat. Toss in chopped onions and cook until they’re soft, about 5 minutes. Add Italian sausage and cook until it’s no longer pink, around 4-5 minutes. While it cooks, break the meat into small pieces for that hearty feel.

Next, add carrots, celery, and garlic. Let them cook for an extra 5 minutes, stirring every now and then. Sprinkle in thyme, basil, and oregano to amp up the flavors.

Pour in vegetable stock, crushed tomatoes, salt, and pepper. Give it a good mix, turn up the heat until it boils, then reduce to a gentle simmer. Cover and let it cook for 15-20 minutes until the veggies are tender.

Toss in the cheese-filled tortellini and a bit of cream. Let them cook for another 7-10 minutes until the tortellini are just right.

Before serving, throw in some fresh spinach, give it a final stir, and turn off the heat.

Serve it up hot, topped with shavings of Parmesan, a bit of fresh basil, and those tasty cheese garlic toasts.

For the toasts, just slice a baguette, put the pieces on a baking sheet, drizzle or spray with olive oil, cover with grated cheese, and sprinkle with garlic powder and dried oregano. Bake at 400°F (200°C) for 5-7 minutes until the cheese melts.

Hope you will try and enjoy the warm soup. Everybody will be delighted for sure. If you do, share the photos with me on Instagram, would love to see how it turns out for you.

Other similar recipes you may like to try

Savor the warmth of our Minestrone Soup, a delightful mix of veggies, herbs, beans and pasta. A comforting bowl perfect for every occasion, especially during the cold season.

Explore the rich flavors of our Roasted Tomato and Red Pepper Soup, where savory tomatoes and vibrant peppers blend together creating a delicious, warm embrace in every spoonful.

Our Fish Fillet Soup is another comforting soup we highly recommend. Succulent fillets cooked in a savory broth create a seafood delight.

YOU MAY ALSO LIKE:
Classic Bolognese Sauce
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Sweet Potato Gnocchi – Garlic Butter Sage Fried Gnocchi
Chicken Alfredo Pasta
Spaghetti Pie
Easy Three Cheese Stuffed Shells
Shakshuka -Eggs in Tomato Sauce
Homemade Lasagna
Macaroni and Cheese
Spaghetti Carbonara

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Tortellini Soup with Italian Sausage and Spinach

This Tortellini Soup is a warm and comforting soup that combines the rich flavors of Italian sausage, tender tortellini, vibrant spinach, and succulent tomatoes.

Course Main Course

Cuisine Italian

Keyword dinner, dinner recipes, Italian sausage, lunch recipes, soup, tortellini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 666kcal

Ingredients

• 2 tbsp olive oil
• 1 pound (450g) Italian sausage , casings removed
• 1 medium onion , chopped
• 6 garlic cloves , minced
• 1 carrot , diced
• 2 celery sticks , chopped
• 2 cans (28oz – 800g) crushed tomatoes
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp (5g) salt
• 1/4 tsp (1g) black pepper
• 4 cups  (1liter) vegetable stock
• 9 oz (250g) tortellini , filled with cheese, ham or spinach (your choice)
• 1 cup (240g) cream
• 2 cups (40g) fresh baby spinach

For Garlic Cheese Toasts

• 1 baguette
• 1 cup (100g) cheddar cheese , grated
• dried oregano
• garlic powder
• salt and pepper
• olive oil

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened.
• Add the Italian sausage and cook until no longer pink, for about 4-5 minutes. Crumble the meat while cooking.
• Add the carrot, celery and garlic and cook for 5 minutes more, stirring from time to time.
• Stir in the thyme, basil and oregano.
• Add the vegetable stock, crushed tomatoes, salt and pepper and stir. Bring to a boil then reduce heat to low. Cover and simmer for 15-20 minutes until the vegetables are tender.
• Add the cheese tortellini and cream. Cook for 7-10 minutes more minutes or until the tortellini are tender.
• Add the spinach, give them a stir and turn off the heat.
• Serve immediately with Parmesan shavings, fresh basil and garlic cheese toasts.

How to prepare the garlic cheese toasts.

• Cut the baguette into slices and place the slices on a parchment paper lined baking sheet.
• Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried oregano. Sprinkle salt and pepper.
• Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted.

Video

Notes

Tips for Making in Advance:

• Refrigeration: After preparing the soup base, let it cool to room temperature before refrigerating. Store in an airtight container for up to 24 hours. Add the tortellini, cream and spinach when ready to serve. 
• Freezing: If you plan to keep it longer, consider freezing the soup without the tortellini, spinach and cream. Thaw in the refrigerator and add the tortellini, spinach and cream when ready to serve.  

Nutrition

Serving: 1 serving out of 6 | Calories: 666kcal | Carbohydrates: 55.2g | Protein: 29.3g | Fat: 38.8g | Saturated Fat: 14.3g | Cholesterol: 109mg | Sodium: 1425mg | Potassium: 1836mg | Fiber: 8.7g | Sugar: 24.1g | Calcium: 195mg | Iron: 7mg

The post Tortellini Soup with Italian Sausage and Spinach appeared first on Home Cooking Adventure.

You can serve this Pasta Salad as a main dish or alongside any meat. The salad is simply delicious and very easy to prepare. Once you prepare it you can serve it immediately or you can make it in advance to let the flavors blend even more. This Pasta Salad is also a great choice to bring to any barbecue gathering. 

How to make Mediterranean Summer Pasta Salad

For this salad you simply need some fresh vegetables like cucumbers, cherry tomatoes, red pepper, onion and avocado. Black olives or green olives bring a delightful flavor too, so don’t let them out if possible. For pasta salads I usually like to add some fresh greens like baby spinach but feel free to add any other mix of fresh greens you like best. The feta cheese is always a great addition to this salad but again, feel free to add your favorite cheese.

All these fresh vegetables and greens are tossed with al dente cooked pasta and a flavorful homemade lemony dressing. As for the pasta I like to use bow-tie pasta (farfalle) but penne or fusilli pasta will work as good. All of these types of pasta are catching the dressing really well, so use the ones you have around.

If you haven’t tried a pasta salad so far you must definitely give this Mediterranean Summer Pasta Salad a try this summer. Tag me on Instagram if you try it out as I would love to see how it turned out for you. It is always appreciated every time I prepare it. Enjoy!

Other salads you may like to try

If you like fresh salad recipes you may also like to try this flavorful Waldorf Salad made with celery, apples, red grapes and walnuts, dressed up with mayonnaise and sour cream dressing. It is easy to adapt to suit your tastes and makes a great side dish.

This Broccoli Cauliflower Salad is another salad recipe that we love, made with fresh vegetables and topped with crispy bacon and almonds.

This Chicken Caesar Pasta Salad is a delectable fusion of classic Caesar salad and savory chicken pasta, creating a mouthwatering dish.

YOU MAY ALSO LIKE:
Easy Three Cheese Stuffed Shells
Pasta Carbonara
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Mediterranean Summer Pasta Salad

This Mediterranean Summer Pasta Salad is a really flavorful summer salad perfect for family or friend gatherings.  As everybody loves pasta, this fresh salad will definitely be a crowd pleaser.

Course Appetizer, Pasta, Salad, Side Dish

Cuisine Italian

Keyword pasta, pasta salad, salad, summer recipes

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 468kcal

Ingredients

• 1 pound (500g) bow-tie pasta (farfalle)
• 3.5 oz (100g) baby spinach leaves , washed and dried
• 10 oz (300g) cherry tomatoes , cut into halves or quarters
• 7 oz (200g) cucumber , sliced in quarters
• 2 medium red peppers , sliced
• 1 ripe avocado
• 1/2 red onion , cut into thin slices
• 6 oz (170g) black olives , pitted, drained and sliced
• 7 oz (200g) feta cheese , diced 
• Salt and pepper to taste

Salad Dressing

• 1/2 cup (110g) extra virgin olive oil
• 2 tbsp (30ml) lemon juice
• 3 tbsp (45ml) red wine vinegar
• 1 tsp (5g) mustard
• 1 tbsp (15g) sugar
• 2-3 tbsp  fresh parsley , finely chopped
• 3 garlic cloves , minced
• 2 tsp dried oregano 
• 2 tsp dried basil
• 1 tsp (5g) salt
• freshly ground black pepper

Instructions

• Cook the pasta to the al dente stage in salted water according to package instructions. Drain the pasta and rinse under cold water.
• Prepare the Salad Dressing. In a medium bowl add the olive oil, lemon juice, red wine vinegar, mustard, sugar, garlic, herbs, salt and pepper and whisk well to combine. Set aside until ready to use.
• Add the pasta into a large salad bowl. Add the spinach leaves, cucumber, red pepper, cherry tomatoes, black olives, avocado and red onion.
• Add the feta cheese and the dressing and toss until well combined. Add more salt and pepper if needed.
• Serve immediately and refrigerate the leftovers. Enjoy!

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Nutrition

Serving: 1 serving | Calories: 468kcal | Carbohydrates: 46.2g | Protein: 12.7g | Fat: 27.2g | Saturated Fat: 7.2g | Cholesterol: 68mg | Sodium: 788mg | Potassium: 515mg | Fiber: 3.9g | Sugar: 5.7g | Calcium: 191mg | Iron: 4mg

The post Mediterranean Summer Pasta Salad appeared first on Home Cooking Adventure.

How to make Spinach Bacon Crustless Quiche

This crustless quiche recipe is very easy and quick to prepare and is made with basic ingredients you usually have in house. For this recipe, you simply have to cook some bacon slices until crisp. In that bacon grease, you will then sauté some onion and a bit of spinach. Then you quickly mix some eggs with cream and milk and stir in the bacon and onion spinach mixture. Pour the egg mixture into a pan or cast iron skillet and bake until beautifully golden. You don’t even have to use many dishes to make this recipe. It is very easy.  

Even if you don’t have all the ingredients, you can easily adapt this quiche recipe to suit your tastes. You can add different veggies like mushrooms, peas, or red pepper. You can also add different greens like broccoli or chives or different types of meat like ham or smoked sausage. Of course, you can add different types of cheese like Parmesan, Cheddar Swiss Cheese, or Gouda. 

You can serve this crustless quiche either warm or cold and that makes it a great appetizer idea as well. You can also consider making this quiche in advance and keep it refrigerated until ready to serve. 

Hope you will try this crustless quiche recipe and let me know if you do. Tag me on Instagram if you have the chance and hope you enjoy this dish as much as we did.

If you like quiche recipes you may also like to try this delightful Quiche Lorraine or these amazing Filo Mini Quiches. Also, I highly recommend trying this recipes for Potato Crust Quiche or this Crustless Zucchini Quiche.

YOU MAY ALSO LIKE:
Spinach and Mushroom Quiche
Tortilla Egg Muffins
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Spinach Bacon Crustless Quiche

If you love quiche recipes but don’t have the patience or enough time to prepare them, I highly recommend trying this Crustless Quiche recipe. It is so satisfying and so quick to prepare that it will soon turn into a favorite family recipe. This quiche is a great dish for brunch, lunch or dinner.

Course Appetizer, Breakfast, Brunch, Main Course

Cuisine American

Keyword bacon, crustless, crustless quiche, quiche, quiche recipe, spinach

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 321kcal

Ingredients

• 6 eggs
• 3.5 oz (100g) bacon , slices
• 1 medium onion (about 1 cup) , chopped
• 4 oz (120g) Gruyere or Cheddar cheese , grated
• 2 cups (50g) baby spinach
• 1 tsp (5g) salt
• 1/2 tsp (1g) black pepper
• Pinch of nutmeg
• 2/3 cup (160g) cream
• 1/3 cup (80ml) milk

Instructions

• Preheat the oven to 375F (190C).
• Heat a cast iron 9 inch (23cm) pan over medium-high heat. Cook bacon slices until crisp. Remove and drain on paper towels.
• Reserve about 2 tablespoons of bacon grease and add onion. Cook the onion for about 5 minutes until softened.
• Add the spinach and let them wilt. Remove from heat and let cool slightly.
• In a large bowl add eggs, salt, pepper and a pinch of nutmeg. Whisk to combine.
• Add cream and milk and whisk to combine.
• Add cheese, onion and spinach mixture. Add the crumbled bacon and stir to combine.
• Pour the mixture into the greased cast iron pan.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Let cool for 10 minutes before serving.
• Serve alongside a fresh salad and some crusty bread. Enjoy!

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Nutrition

Serving: 1 serving out of 6 | Calories: 321kcal | Carbohydrates: 5g | Protein: 19.4g | Fat: 24.1g | Saturated Fat: 11.3g | Cholesterol: 225mg | Sodium: 884mg | Potassium: 292mg | Fiber: 0.6g | Sugar: 4g | Calcium: 284mg | Iron: 1mg

The post Spinach Bacon Crustless Quiche appeared first on Home Cooking Adventure.

This wreath consists of a simple yeasted dough, filled especially for Christmas with a green, white and red filling. Therefore, I chose a spinach pesto, cheddar cheese and red pepper for the filling but feel free to use whatever fresh herbs you like best for the pesto, like basil or parsley, different types of cheese and for a more spiced appetizer sprinkle with red chili pepper flakes.

I am so excited about how this wreath turned out. It has a soft flavorful crumb and a crispy exterior. I have made it several times already and everybody loved it. If you have a sweet tooth, you can also consider making this wreath with a sweet filling, like this Cinnamon Braided Bread which is absolutely delightful.

Either sweet or savory, I hope you will try this wreath and enjoy it as much as we did. If you try it out don’t forget to tag me on Instagram, would love to see how it turned for you.

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Christmas Wreath - Christmas Braided Bread

I am so glad to share with you this beautiful Christmas Wreath that is a great appetizer idea you can prepare for Christmas this year. It looks quite impressive and appetizing and even though it might look difficult to prepare it is actually quite easy and forgiving.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword christmas appetizer, christmas braided bread, christmas wreath, holiday appetizer, savory bread, savory wreath, spinach braided bread, spinach pesto

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 2304kcal

Ingredients

Makes about 10 servings

For the dough

• 2¼ cups (280g) all-purpose flour
• 3/4 tsp (4g) salt
• 3/4 cup (180ml) lukewarm milk divided
• 2 tsp (6g) active dry yeast
• 1 tsp (5g) sugar
• 2 tbsp (30g) butter melted
• 1 egg yolk

Spinach Pesto

• 1.5 oz (40g) fresh spinach leaves (basil or parsley are good too)
• 1 garlic clove minced
• 2 tbsp (20g) walnuts
• 1 tbsp (15ml) lemon juice
• 1/4 cup (20g) Parmesan cheese grated
• Pinch of salt
• 2 tbsp (30g) olive oil

For the filling

• 1 cup (100g) cheddar cheese grated
• 1 red pepper finely chopped

For brushing

• 1 egg white

Instructions

• In a medium bowl add yeast, 1 tsp (5g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
• In a large bowl whisk together the flour and salt. Add the remaining milk, activated yeast, egg yolk and melted butter.  Start kneading it until it pulls away from the sides of the bowl. Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size.
• While the dough rises, prepare the spinach peste.
• Place the spinach leaves, walnuts, minced garlic, lemon juice, Parmesan cheese, salt and olive oil into the bowl of a food processor. Process until well combined and smooth.
• Preheat the oven to 400F (200 C). Line a baking sheet with parchment paper.
• On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×12 inches (45x30cm).
• Spread spinach pesto evenly, leaving about a 1/2-inch (1cm) border around the edges. Sprinkle the grated cheese and red pepper over the pesto. Roll up the dough and using a sharp knife, cut the log in half lengthwise.
• Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top. Pinch the ends together and form a wreath.
• Transfer it to the prepared baking sheet. Brush the wreath with egg white. Bake for 20-25 minutes until golden.

Video

Nutrition

Calories: 2304kcal | Carbohydrates: 246.5g | Protein: 79.1g | Fat: 113.5g | Saturated Fat: 48.6g | Cholesterol: 409mg | Sugar: 21.5g

The post Christmas Wreath – Christmas Braided Bread appeared first on Home Cooking Adventure.

A Turkey Roulade is a dish that consists of flattened turkey breast, stuffed with a delicious filling, and then rolled and roasted. This dish is quite easy to prepare. It looks impressive and festive, making it an excellent addition to any holiday meal. 

How to make Turkey Roulade

This Turkey Roulade recipe has a stuffing made with cranberries and spinach, which adds a nice pop of flavor and color to the dish. The cranberries provide a sweet and tart taste, while the spinach adds a touch of earthiness. Together, they create a perfect balance of flavors that complement the turkey.

First, prepare the cranberry and spinach stuffing. For this mix the dry bread cubes with an onion, celery, and spinach mixture and dried cranberries. Add the beaten egg and chicken stock and mix until evenly moistened.

Flatten the turkey breast, season with salt and pepper, and spread the bread stuffing leaving a ¾ inch (2cm) border all around. Roll your breast into a log and use kitchen twine to tie it in about 1-inch (3cm) intervals.
Brand ush the roll with olive oil, season with salt, freschiliound black pepper, red chilli flakes, and herb mix.
Roast the turkey roulade uncovered for about 45 minutes to 1 hour at 350F (180C) until a thermometer inserted in the thickest part reaches 160°F (71°C). Cover and let it rest for 10 minutes before serving.

What to serve with Turkey Roulade

When serving this Turkey Roulade, it’s essential to pair it with the right sides to create a complete meal experience. These mashed potatoes, crispy sliced roasted potatoes, or roasted carrots are great options. If you love sweet potato side dishes I suggest making these roasted sweet potatoes with goat cheese and candied bacon or this sweet potato souffle. This broccoli cauliflower salad is another great side dish for this big dinner. Don’t forget to make a simple gravy from the turkey drippings. This adds moisture and flavor to the dish, while cranberry sauce provides a lovely burst of sweetness.

This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It’s an impressive dish that will make your guests feel special. It is also a great way to switch things up if you’re tired of the traditional whole-roasted turkey. 

Give this recipe a try, and you won’t be disappointed! If you do, don’t forget to tag me on Instagram, and Happy Thanksgiving everyone! 

YOU MAY ALSO LIKE:
Spinach and Shiitake Mushroom Stuffing
Roasted Turkey Breast
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Turkey Roulade with Cranberry and Spinach Stuffing

This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It's an impressive dish that will make your guests feel special, and it's a great way to switch things up if you're tired of the traditional whole-roasted turkey. 

Course Main Course

Cuisine American

Keyword cranberry stuffing, stuffed turkey breast, Thanksgiving recipes, Thanksgiving turkey, turkey breast, turkey roll with bread stuffing, turkey roulade

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12 servings

Calories 249kcal

Ingredients

• 3 pounds (1.5kg) turkey breast , boneless
• Salt and freshly ground black pepper

Cranberry Spinach Stuffing

• 3 cups (150g) bread , cut into small cubes
• 2 tbsp (30g) butter
• 1 small onion (90g) , finely chopped
• 1 celery stalk (60g) , finely chopped
• 2 cloves garlic (5g) , minced
• 2 oz (60g) baby spinach
• 1 tbsp fresh parsley , chopped
• 1 tbsp fresh thyme
• 1 tbsp fresh sage , chopped
• 1 small egg , beaten
• 1/2 cup (120ml) chicken stock
• Salt and freshly ground pepper , to taste
• 1 oz (30g) dried cranberries

For topping

• 2 tbsp (30g) olive oil
• Salt
• freshly ground black pepper
• Red chili flakes and herbs mix

For the gravy

• pan drippings
• 1 cup (240ml) chicken stock
• 1 tbsp (10g) flour

Instructions

Prepare the cranberry and spinach stuffing

• Preheat the oven to 350°F (180°C). Place the bread cubes on a baking sheet and dry in the oven for 10 minutes ( make sure they do not brown).
• Increase the oven temperature to 375°F (190°C).
• In a large skillet on medium high heat, melt 2 tablespoons of butter and add  onions and celery. Cook for about 6 minutes, until softened.  Add garlic and cook for another minute.  Season with salt and pepper.
• Add parsley, sage, thyme and spinach leaves and let them wilt. Remove from heat and let cool slightly.
• In a large bowl mix bread cubes with dried cranberries and celery onion and spinach mix. Add the beaten egg and stock and mix until evenly moistened.
• Set aside until ready to use.

Prepare the turkey roulade

• Place the turkey breast on a plastic cutting board and make a few cuts to open (butterfly) it. 
• Cover the breast with plastic wrap and pound it to about ½ inch (1cm) thickness.
• Remove plastic and season with salt and freshly ground black pepper.
• Spread the bread stuffing leaving a ¾ inch (2cm) border all around.
• Roll breast into a log.
• Use kitchen twine to tie in about 1 inch (3cm) intervals.
• Brush the roll with olive oil.
• Season with salt, freshly ground black pepper and red chili flakes and herb mix.
• Transfer to a parchment paper line baking sheet. 
• Roast uncovered for about 45 minutes to 1 hour until a thermometer inserted in the thickest part reaches 160°F (71°C).
• Cover and let it rest for 10 minutes before serving.

Meanwhile, prepare the gravy.

• In a medium saucepan add the pan drippings and place over medium heat. Add the flour and stir to combine. Add the stock, stir and let it cook until thickened and smooth.
• Cut off the twine and slice. Serve with gravy and cranberry sauce.

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 249kcal | Carbohydrates: 9.7g | Protein: 35.7g | Fat: 5.9g | Saturated Fat: 2.1g | Cholesterol: 104mg | Sugar: 1.3g

The post Turkey Roulade with Cranberry and Spinach Stuffing appeared first on Home Cooking Adventure.

 The end result is a mouth-watering dish with a crispy exterior and a moist, flavorful interior that perfectly complements any other sides on your Thanksgiving table. 

How to make Spinach and Shiitake Mushroom Stuffing

To prepare this savory stuffing dish made with bread cubes, vegetables, and mushrooms, first dry out the bread cubes either overnight or in the oven at 350F (180C) for 10-15 minutes (making sure they do not brown).

Then sauté onions, celery, and garlic in butter until tender and season with salt and pepper. Add white wine and cook until evaporated before wilting spinach leaves in the mixture. Separately, brown shiitake mushrooms in butter and season before mixing with the bread cubes, celery, onion, and spinach in a large bowl. Add chopped herbs to the mixture before moistening with a mixture of eggs and chicken stock.

Transfer the stuffing to a buttered baking dish, cover with foil, and bake until fully cooked and browned on top.

Don’t miss out on the chance to savor this irresistible and easy-to-make stuffing. If you try it out, make sure to share the photos with me on Instagram. Enjoy the delicious taste and nutritional benefits of this Thanksgiving staple!

Other mushroom recipes you may like to try

Rustic galettes are the perfect choice for whenever you need a quick impressive dish either savory or sweet. This Mushroom Egg Galette is a comforting dish full of flavor and color perfect for any time of the day.

These Sauteed Mushrooms with Caramelized Onion is one of the best and quick ways to cook mushrooms. The mushrooms are cooked to perfection, infused with the sweet flavor of caramelized onion. By adding a splash of wine, the flavor of the mushrooms is elevated to new heights, resulting in a truly irresistible dish.

This Spinach and Mushroom Quiche  is very tasty,  easy to prepare and goes very well for breakfast or lunch. Mushroom and spinach makes a perfect combination and makes the quiche really flavorful and appetizing especially when paired with the flaky buttery crust. 

YOU MAY ALSO LIKE:
Mashed Potato Casserole
Roasted Sweet Potatoes
Turkey Roulade with Cranberry and Spinach Stuffing

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Spinach and Shiitake Mushroom Stuffing

Stuffing is one of the essential side dishes in the Thanksgiving meal. This version combines in the classic recipe, shiitake mushrooms, which impart an irresistible earthy, garlicky aroma rounded with umami notes and spinach ( a good excuse for incorporating more leafy veggies in a rich menu).

Course Side Dish

Cuisine American

Keyword bread stuffing, shiitake bread stuffing, spinach stuffing, stuffing, Thanksgiving stuffing

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 301kcal

Ingredients

• 1 large loaf bread (about 28oz - 800g) , cut into 1 inch cubes
• 4 tbsp (56g) butter , for cooking onion
• 1 large onion , diced
• 1 ⅓ cup (150g) celery , diced
• 2 garlic cloves , minced
• Salt and pepper to taste
• 1/4 cup (60ml) dry white wine
• 3 oz (90g) baby spinach
• 2 tbsp (30g) butter for cooking mushrooms
• 9 oz (250g) of sliced shiitake mushrooms
• 2 tbsp sage leaves , chopped
• 2 tbsp flat parsley leaves , chopped
• 2 tbsp chives , chopped
• 3 large eggs
• 2 ½ cups (600ml) chicken stock
• 1/2 tsp (2g) ground caraway seeds

Instructions

• Let the bread cubes uncovered to dry out completely overnight or dry them in the oven at 350F (180C) for 10-15 min ( make sure they do not brown).
• In a large skillet on medium high heat, melt 4 tablespoons of butter  and add  onions and celery. Cook for about 6 minutes, add garlic and cook for another minute. Season with salt and pepper.
• Pour white wine and let it cook until evaporated, about 3 minutes. Add spinach leaves and let them wilt.
• In a separate skillet cook the mushrooms in 2 tablespoons of butter until beautifully browned. Season with salt and pepper.
• Preheat the oven to 375 F (190C). Brush a 2 1/2-quart (2,5 liters) baking dish with butter.
• In a large bowl mix bread cubes with celery onion and spinach mix , add shiitake mushrooms and chopped herbs.
• Mix 3 eggs with chicken stock and slowly pour over bread until stuffing feels moist but not soggy.
• Transfer the stuffing to the baking dish cover loosely with foil and bake for 20 minutes. Uncover and bake for an additional 20 minutes until browned on top and fully cooked on the inside.

Video

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 42.1g | Protein: 8.3g | Fat: 10.9g | Saturated Fat: 5.4g | Cholesterol: 67mg | Sugar: 5.2g

The post Spinach and Shiitake Mushroom Stuffing appeared first on Home Cooking Adventure.

Imagine serving a warm skillet filled with gooey four cheese and spinach dip, accompanied by freshly baked bread. The combination is a true crowd-pleaser, offering an explosion of flavors and textures. The dip, with its creamy and cheesy goodness, perfectly complements the bread, creating a symphony of indulgence in every bite. Trust me, your guests won’t be able to resist this irresistible pairing.

I highly recommend making the bread dough from scratch. The result? A fluffy and soft interior with a crusty, utterly delightful exterior that will have everyone reaching for seconds. The contrast in textures will take this dish to a whole new level of culinary bliss.

And here’s the best part – you can easily customize the dip to suit your tastes. If spinach isn’t your thing, simply leave it out or add any other ingredients that tickle your taste buds. This dish is incredibly versatile, allowing you to tailor it to your own preferences. Hope you will try this out and enjoy!

How to make Skillet Bread Four Cheese Spinach Dip

If making the dough from scratch start my making the dough and then prepare the spinach filling.

How to prepare the bread dough

To prepare the bread dough for the Skillet Bread Four Cheese Spinach Dip, start by stirring the yeast with sugar until it liquifies. Dissolve the yeast mixture in about ¼ cup (60 ml) of warm water. In a large bowl, combine flour and salt. Add the dissolved yeast, oil, and ¾ cup of warm water to the bowl. Mix everything together until well combined, and then knead the dough until it becomes smooth and pulls away from the sides of the bowl.

Next, place the dough in an oiled bowl, cover it with plastic wrap, and let it sit at room temperature for approximately 1 hour. This will allow the dough to rise until it has doubled in size.

Once the dough has risen, transfer it onto a floured surface. Knead the dough for a few seconds, and then divide it into 16 pieces. Shape each piece into a ball.

Grease a 9-inch (23 cm) cast iron skillet with butter, and also grease the outer side of a 5-inch (13 cm) diameter bowl. Place the greased bowl in the center of the skillet and arrange the dough balls along the outer edge of the skillet.

Brush the dough balls with melted butter, cover the skillet with plastic wrap, and let it rise for an additional 30 minutes.

Meanwhile, preheat the oven to 350F (180C) and prepare the spinach filling.

How to prepare the spinach filling

In a bowl, combine cream cheese and mix until smooth. Add the chopped spinach, Mozzarella cheese, Cheddar cheese, Parmesan cheese, green onion, garlic, red pepper flakes (if desired), salt, and pepper. Mix everything together until well combined.

Remove the bowl from the center of the skillet and fill the center of the skillet with the prepared spinach dip.

Brush the dough balls with melted butter and sprinkle Parmesan cheese on top.

Bake the skillet bread in the preheated oven for about 30 minutes, or until the cheese is melted and the bread is golden brown.

Allow the Skillet Bread Four Cheese Spinach Dip to cool slightly for 5-10 minutes before serving. This will ensure that it’s at the perfect temperature for enjoying this delightful and cheesy appetizer. 

Hope you will try this out. If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other similar recipe you may like to try

This Skillet Sweet Potato Bread with Pecan Cranberry Cheese Dip is one of the most impressive and delightful dishes you can prepare for holiday gatherings. The skillet consists of fluffy and soft homemade sweet potato bread rolls ring with a warm gooey melted cheese dip with toasted pecans, dried cranberries and honey in the center. 

It’s so easy to make this Garlic Cheese Monkey Bread from scratch that you don’t really need store bought dough for that. Cheese and garlic are the predominant flavors of this bread but feel free to adjust the recipe as you desire using your favorite herbs and spices. The dough does not need two rising times, you shape it and let it rise directly into the pan. It works wonderfully.

This Bloomin’ Onion Bread is a great way to serve the bread to a gathering and everybody will be impressed. The recipe is so easy, it takes only a few minutes to prepare. All you need is a good sharp knife to cut the bread. The rest is really easy and goes fast. Fill with cheese slices or grated cheese and your favorite seasonings. 

For more appetizer ideas check our full collection for Appetizer Recipes.

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Homemade Breadsticks
Egg Boats
Skillet Cornbread
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Skillet Bread Four Cheese Spinach Dip

This Skillet Bread and Spinach Dip is an amazing dish you can prepare whenever you have friends invited and want to get an impressive dish with less effort involved.

Course Appetizer, Bread

Cuisine American

Keyword cheese dip, four cheese spinach dip, skillet bread and cheese dip, Skillet Bread Four Cheese Spinach Dip, skillet bread spinach dip

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 289kcal

Ingredients

Bread Dough

• 3 cups (375g) all purpose or bread flour
• 1 tsp (5g) salt
• 20 g fresh yeast (or 2 tsp active dry yeast)
• 1 cup (240ml) warm water
• 1 tsp (5g) sugar
• 2 tbsp (28ml) olive oil

Four Cheese Spinach Dip

• 8 oz (230g) spinach , frozen
• 8 oz (230g) cream cheese , room temperature
• 1 cup (100g) Mozzarella cheese , grated
• 1/2 cup (50g) Cheddar cheese , grated
• 1/4 cup (25g) Parmesan cheese , grated
• 1 clove garlic
• 2 spring onions , diced
• Red pepper flakes , optional
• 1/2 tsp (3g) salt
• Freshly ground black pepper

Instructions

Prepare the bread dough.

• Stir yeast with sugar until it liquifies. Dissolve in about ¼ cup (60 ml) warm water. In a large bowl mix flour with salt. Add dissolved yeast, oil and ¾ cup warm water. Mix everything together then knead until smooth and pulls away from the sides of the bowl.
• Place the dough in an oiled bowl, cover with plastic wrap and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
• Onto a floured surface turn the dough, knead for few seconds and divide into 16 pieces. Form into balls.
• Grease a 9 inch (23 cm) cast iron skillet with butter and the outer side of a 5 inch (13cm) diameter bowl. Place the bowl in the center of the skillet and arrange the dough balls around the outside of the skillet.
• Brush the dough with melted butter, Cover the skillet with plastic wrap and let rise for another 30 minutes.
• Meanwhile preheat oven to 350 F (180C).

Prepare the spinach filling.

• In a bowl add cream cheese and mix until smooth. Add the rest of ingredients: chopped spinach, Mozzarella, Cheddar, Parmesan cheese, green onion,garlic, red pepper flakes if used, salt and pepper. Mix until combined.
• Remove the bowl from the center of the skillet and add the spinach dip into the center of the skillet.
• Brush the dough with melted butter and sprinkle Parmesan cheese on top.
• Bake for about 30 minutes until cheese is melted and bread is golden brown.
• Let it cool slightly for 5–10 minutes before serving.

Video

Nutrition

Serving: 1 serving out of 10 | Calories: 289kcal | Carbohydrates: 31.9g | Protein: 9.9g | Fat: 13.8g | Saturated Fat: 7.2g | Cholesterol: 33mg | Sugar: 0.9g

The post Skillet Bread Four Cheese Spinach Dip appeared first on Home Cooking Adventure.

The chicken turns tender inside, crispy on the outside and very flavorful due to the ingredients used for stuffing. The way it looks after baking is definitely worth the effort needed to prepare this recipe. Everybody is going to enjoy these colorful chicken rolls.

How to prepare stuffed chicken breasts

Start by preheating your oven to 350°F (180°C).

Now, grab those chicken breasts and make them nice and flat. Use a meat mallet to gently pound them until they’re about ¼ to ½ inch (0.6-1 cm) thick.

In a small bowl, mix together some creamy cream cheese, garlic powder, chives, salt, and pepper.

Spread half of this creamy mixture onto each chicken breast. Sprinkle on some chopped sun-dried tomatoes, mozzarella cheese, and healthy spinach leaves. A pinch more salt and pepper will make it just right.

Roll up the chicken breasts carefully and secure them with toothpicks to keep everything together.

Grab an oven-proof skillet and heat up some olive oil. Brown those chicken rolls on all sides until they look scrumptious.

Now, pop the skillet into the oven and let the chicken bake for around 35 to 40 minutes. Keep an eye on it – you want the chicken to be cooked all the way through.

When it’s done, take the skillet out of the oven, but don’t rush! Let the chicken rest for about 15 minutes. This helps all those delicious juices settle in.

Finally, it’s time to slice up your fantastic creation and enjoy a mouthwatering meal you made with your own hands. If you try it out, make sure to share the photos with me on Instagram. Bon appétit!

YOU MAY ALSO LIKE:
Chicken Lasagna
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Stuffed Chicken Breasts

For whenever you want to prepare something impressive for a party or dinner you may want to try this easy recipe for Stuffed Chicken Breast. It is fun and easy to prepare and you can fill it in many various ways

Course Main Course

Cuisine Italian

Keyword stuffed chicken, stuffed chicken breasts, stuffed chicken with Mozzarella and sun dried tomatoes, stuffed meat, sun dried tomatoes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 397kcal

Ingredients

• 2 boneless chicken breast halves (500g)
• 1/4 cup (56g) cream cheese
• 1/2 tsp (2g) garlic powder
• 1 tbsp chives , chopped
• Salt and freshly ground black pepper
• 1/4 cup (56g) oil packed sun-dried tomatoes , chopped
• 1/2 cup (50g) mozzarella cheese
• baby spinach leaves
• 2 tbsp olive oil

Instructions

• Preheat oven to 350 F (180C).
• Flatten the chicken breasts using a meat mallet until they are about ¼-½ inch  (0.6-1 cm) thickness.
• In a small bowl mix cream cheese with garlic powder, chives, salt and pepper.
• Spread half of the cream cheese mixture on each chicken breast. Top with chopped sun-dried tomatoes, mozzarella cheese and spinach leaves. Add more salt and pepper and  roll up the breasts securing with toothpicks.
• Heat the olive oil in a oven proof skillet and brown the chicken  on all sides.
• Place skillet in oven and bake chicken for an additional 35-40 minutes, until chicken is cooked through.
• Let the chicken rest for about 15 minutes before slicing.

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Nutrition

Serving: 1 serving out of 4 | Calories: 397kcal | Carbohydrates: 2.3g | Protein: 43.8g | Fat: 23.3g | Saturated Fat: 8.7g | Cholesterol: 129mg | Sugar: 0.6g

The post Stuffed Chicken Breasts appeared first on Home Cooking Adventure.

The only change I made was preparing the pastry dough from scratch.

These appetizing Spinach and Mushroom Pinwheels are perfect as an appetizer for any occasion. I love that they can be made a day in advance and warmed slightly before serving—they remain just as delicious.

How to make spinach and mushroom pinwheels

Begin with preparing the pastry dough. For this, dissolve the fresh yeast in the milk. In a medium-sized bowl, mix the butter with the flour and salt until well combined. Add the eggs and the milk with dissolved yeast, mixing until the ingredients are well blended. Knead the dough until smooth, cover it with plastic wrap, and refrigerate for about 1 hour to let the yeast develop.

Meanwhile, prepare the spinach filling. Bring a saucepan of water to a bubbling boil. Add the fresh spinach and cook for 3 minutes, then drain immediately and set aside to cool. Once cool enough, chop the spinach into smaller pieces.

In a large flat-bottomed frying pan, heat oil over medium-high heat. Sauté the onion and garlic for about 5 minutes until soft. Add the mushrooms and chopped spinach and cook until any liquid has evaporated. Season with salt and pepper, then remove from heat and allow the mixture to cool.

How to shape the pinwheels

After the dough has rested, cut it into 3 equal pieces. Sprinkle flour on your working surface. Using a rolling pin, roll out each piece into a rectangle approximately 12 inches (30 cm) long and 10 inches (25 cm) high.

Spread 1/3 of the spinach filling evenly over each rectangle of dough. Roll each piece into a log and then cut into 1-inch slices. Arrange the slices on a baking tray lined with parchment paper. Brush the tops with beaten egg yolk.

Bake in the preheated oven at 180°C (350°F) for about 25-30 minutes or until the rolls are nicely browned.

Allow to cool slightly before serving. Hope you will try them out and enjoy your delicious spinach-filled rolls. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

For more pastries ideas check our full collection of Pastry Recipes. For more appetizers check our full collection of Appetizer Recipes. If you like spinach check our full collection of Spinach Recipes.

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Spinach and Mushroom Pinwheels

These appetizing spinach and mushroom pinwheels are great as an appetizer for any occasion. They can be made a day in advance and warmed a little bit before serving.

Course Appetizer, Snack

Cuisine American

Keyword appetizer, dough, mushroom, pinwheels, spinach, Spinach and Mushroom Pinwheels

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Dough Resting Time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 41 servings

Calories 85kcal

Ingredients

Pastry Dough

• 3 cups flour
• 200 g butter , cut in small cubes
• 2 eggs
• 1 egg white
• 30 ml milk
• 10 g fresh yeast
• pinch of salt

Filling

• 500 g fresh spinach
• 4 mushrooms
• 1 onion , chopped
• 2 tbsp olive oil
• 3 cloves garlic
• salt and freshly ground black pepper

Garnish

• 1 egg yolk , beaten

Instructions

• Dissolve the fresh yeast in the milk. In a medium-sized bowl mix well the butter with flour and salt. Add the eggs and the milk with yeast and mix until well blended. Knead well, cover with plastic, and refrigerate for about 1 hour to let the yeast develop. 

Prepare the spinach filling.

• In a saucepan, put water to boil, wait until the water is to a bubbling boil, add fresh spinach, and cook for 3 minutes then drain immediately. 
• Set aside to cool down. When cold enough cut a little bit in smaller pieces.
• In a large flat-bottomed frying pan heat oil over medium-high heat. Cook onion and garlic for about 5 minutes until soft. Add the mushrooms and spinach and cook until any liquid has evaporated. Add salt and pepper and remove from the heat and allow to cool.
• Preheat the oven to 180 (350F).

How to shape the pinwheels.

• Cut the dough into 3 equal pieces. Sprinkle flour on the working surface. Using a rolling pin roll out each piece into a rectangular about 12 inches (30 cm) long, 10 high.
• Cover the dough with 1/3 of the spinach filling. Roll and cut into 1 inch slices. Arrange dough pieces in a baking tray. Brush with egg yolk. 
• Bake for about 25-30 minutes or until nicely browned.

Nutrition

Serving: 1 pinwheel | Calories: 85kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5.1g | Saturated Fat: 2.7g | Cholesterol: 24mg

The post Spinach and Mushroom Pinwheels appeared first on Home Cooking Adventure.

How to make spinach and mushroom quiche

Begin by preparing the crust for this savory spinach quiche. Mix flour with salt in a bowl. Incorporate butter using your hands or a pastry processor until crumbs form. Add the egg and blend until the dough becomes homogeneous. Knead the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.

While the dough chills, prepare the spinach filling. Heat oil in a large flat-bottomed frying pan over medium-high heat. Sauté onion for about 5 minutes until soft. Add mushrooms and spinach, cooking until any liquid evaporates. Season with salt and pepper, then remove from heat and allow to cool.

Preheat the oven to 220°C (425°F). Roll out the chilled dough and fit it into a 10-inch (25cm) tart pan. Prick the crust with a fork and bake for 15 minutes until lightly golden. Remove from the oven and let it cool slightly. Reduce the oven temperature to 190°C (375°F).

In a bowl, beat eggs with sour cream, salt, pepper, and cheese until well combined. Spread the cooked spinach mixture evenly over the crust, then pour the egg mixture on top.

Bake the quiche for 35-40 minutes until the filling is set and golden brown on top. Serve warm or cold, and store any leftovers refrigerated for up to 3 days. This quiche is perfect for any meal, offering a delicious combination of flavors and textures.

Hope you will try this spinach and mushroom quiche and enjoy. If you do, make sure to share the photos with me on Instagram.

For more similar recipes check the recipes for this Crustless Zucchini Quiche, Potato Crust Quiche, Spinach Bacon Crustless Quiche, Filo Mini Quiches or Quiche Lorraine. For more healthy dishes check our full collection of Healthy Recipes.

YOU MAY ALSO LIKE:
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Skillet Bread Four Cheese Spinach Dip
Spinach and Mushroom Pinwheels

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Spinach and Mushroom Quiche

This Spinach and Mushroom Quiche is very tasty, easy to prepare, with a great combination perfect for breakfast or lunch.

Course Appetizer, Brunch, Main Course, Side Dish

Cuisine French

Keyword homemade quiche recipe, quiche, quiche recipe, spinach mushroom quiche, spinach quiche

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 557kcal

Ingredients

Crust

• 2 cups (250g) flour
• 1 stick (110 g) cold butter , cut in tiny cubes
• 1 egg beaten
• 1/4 tsp (1g) salt

Filling

• 1 pound (500g) fresh spinach
• 2 medium mushrooms , chopped
• 1 onion , chopped
• 2 tbsp (30g) olive oil
• 4 eggs
• 3/4 cup (180g) sour cream
• salt and pepper to taste
• 1 cup (100g) cheese , grated

Instructions

Prepare the crust.

• Mix flour with salt. Incorporate butter to the flour, using your hands or using a pastry processor, until crumbs are formed. Add the egg and incorporate until the dough is homogeneous. Knead the dough and form a ball from it. Wrap it with plastic and refrigerate for at least 30 minutes.

Prepare the spinach filling.

• In a large flat-bottomed frying pan heat oil over medium-high heat. Cook onion,for about 5 minutes until soft. Add the mushrooms and spinach and cook until any liquid has evaporated. Add salt and pepper and remove from the heat and allow to cool.
• Preheat the oven to 425F (220C). Roll out the dough and fit the crust into a 10-inch (25cm) tart pan. Punch it with a fork and bake it for 15 minutes. Remove and let it cool. Turn the oven to 375F (190C).
• In a bowl beat eggs with sour cream, salt pepper and cheese.  Layer the spinach over the crust and pour the egg mixture on top.
• Bake for 35-40 minutes, and serve warm or cold. The rest of the quiche can keep up t0 3 days if refrigerated.

Nutrition

Serving: 1 serving out of 6 | Calories: 557kcal | Carbohydrates: 38.2g | Protein: 17.2g | Fat: 38.1g | Saturated Fat: 20.3g | Cholesterol: 232mg | Sugar: 1.8g

The post Spinach and Mushroom Quiche appeared first on Home Cooking Adventure.