3-INGREDIENT THANKSGIVING STUFFING
Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Thanksgiving Stuffing/Dressing Cranberry Celery Sausage Side
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5-7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
- Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
- Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20-25 minutes more. Top with celery leaves, if desired.
- Do Ahead
- Stuffing can be made 4 hours ahead; store at room temperature and rewarm before serving.
THREE-INGREDIENT STUFFING
Learn how to make stuffing recipes at Womansday.com.
Categories turkey recipes stuffing Thanksgiving
Time 1h32m
Yield 29
Number Of Ingredients 3
Steps:
- Bring 1 cup water to a boil in a large skillet. Crumble in sausage, cover and simmer 5 minutes or until cooked. Drain well in a colander, transfer to a large bowl and, if needed, break sausage into very small pieces
- In a food processor, pulse chestnuts, then mushrooms, in batches until finely chopped. Add to sausage; toss to mix
- Stuff neck and body cavities of turkey; bake rest of stuffing separately (see Tip) in a 325°F oven.Note:
Nutrition Facts : Calories 111 calories
THREE-BREAD STUFFING
Provided by Sandra Lee
Time P1DT1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
- In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
- Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
- Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.
HOMEMADE THREE MEAT STUFFING
Provided by Ingrid Hoffmann
Categories side-dish
Time 2h23m
Yield 12 to 14 servings
Number Of Ingredients 23
Steps:
- To prepare the stuffing: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping.
- Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing.
- To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine.
- Preheat the oven to 350 degrees F.
- Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey.
THANKSGIVING STUFFING
Get set for a Thanksgiving feast and bake this special stuffing for the celebrations. You can make it with any stale bread, but sourdough works well
Provided by Adam Bush
Categories Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Tip the bread out onto a baking sheet and bake for 40 minutes until crisp and dry.
- Meanwhile, melt three-quarters of the butter in a large pan over a medium heat and cook the onion and celery with a pinch of salt for 10 minutes until softened. Stir in the herbs, then season with plenty of black pepper. Tip in the bread, toss to combine, then pour in half the chicken stock and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.
- Turn the oven up to 180C/160C fan/gas 4. Whisk together the remaining stock and the eggs, then pour this evenly over the stuffing in the dish. Dot the remaining butter over the top, then cover with foil and bake for 30 mins before removing the foil and baking for another 30 mins until golden.
Nutrition Facts : Calories 423 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.55 milligram of sodium
HOLIDAY THANKSGIVING STUFFING
This nicely seasoned stuffing is our favorite for holiday turkeys. The classic recipe tastes good whether stuffed in the bird or baked separately, and it's versatile, too-you can add other ingredients to vary the flavor.
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 9 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. , Transfer to a large bowl; add the broth, parsley, sage, salt, poultry seasoning and pepper. Gently stir in bread cubes until mixed., Transfer to a greased 2-qt. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 164 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 775mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
CLASSIC SIMPLE STUFFING
So simple to make, this classic stuffing for Thanksgiving is moist and flavorful with lots of toasty goodness around the edges. It's the perfect accompaniment to roasted turkey, chicken, or pork. Don't forget the gravy!
Provided by NicoleMcmom
Categories Bread Stuffing and Dressing
Time 2h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place bread cubes in a single layer on a rimmed baking sheet.
- Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
- Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
- Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
- Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
- Garnish with remaining parsley.
Nutrition Facts : Calories 282 calories, Carbohydrate 28.7 g, Cholesterol 74 mg, Fat 15.8 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 9.4 g, Sodium 844.5 mg
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