"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
AUNT JEWEL'S CHICKEN DRESSING CASSEROLE
True Southern chicken and dressing recipe. Handed down from my great-great-aunt. Easy and delicious.
Provided by CRETER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
- Bake in the preheated oven for 45 minutes.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 15.8 g, Cholesterol 73.4 mg, Fat 5.2 g, Fiber 2.2 g, Protein 29.5 g, SaturatedFat 1.5 g, Sodium 745 mg, Sugar 2.5 g
AUNT LISA'S STUFFING
Steps:
- Make cornbread from Jiffy mix. Cut into cubes and toast in 200 degree oven for 30 minutes. Meanwhile, cook together sweet Italian sausage, chopped onion and chopped celery. Do not drain. Toss together, in the biggest bowl or pot you have, the cornbread cubes, undrained sausage, onion and celery mixture, chopped pecans, ground sage, salt, pepper and chopped water chestnuts. Sprinkle with 1-2 cans of chicken broth until moist. Transfer to a casserole dish. Can sit for a day or two. Before baking, sprinkle with a little more chicken broth. Bake at 350 for 30-40 minutes.
AUNT GINNY'S THANKSGIVING STUFFING
This is a recipe that evolved over time, and I use this every Thanksgiving to stuff the turkey. I also bake some in a covered casserole.
Provided by Ginny Sue
Categories Grains
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare Rice Mix according to package directions; set aside to cool.
- Cook onion and celery in butter in a large skillet until tender, stirring occasionally.
- Combine breads, salt, sage, thyme and pepper in a large bowl.
- Add butter mixture to bowl and mix lightly but thoroughly.
- Add about two-thirds of the prepared rice mixture to the bowl and toss lightly to combine. (The rest of the rice is not used in the recipe-I usually just eat it for lunch.).
- Stuff turkey just prior to roasting.
- Or place stuffing in a greased casserole, cover and bake at 325F for 45 minutes or until heated through.
- Note 1: I usually buy a Jiffy cornbread mix and make the cornbread the day before. Do not use a sweet-type cornbread.
- Note 2: I use a mixture of white and wheat sandwich bread.
Nutrition Facts : Calories 266, Fat 23.7, SaturatedFat 14.7, Cholesterol 61, Sodium 604, Carbohydrate 12.3, Fiber 1.1, Sugar 1.9, Protein 2.1
AUNT PHYLLIS' THANKSGIVING STUFFING
Make and share this Aunt Phyllis' Thanksgiving Stuffing recipe from Food.com.
Provided by Oolala
Categories Onions
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To the giblets, add the vegetables and stew in a covered pan until soft.
- Add the stock to the bread crumbs to soften and use the liquid from the stewed vegetables too.
- Add the eggs and seasonings to taste.
- Add the giblet and vegetable mixture and adjust seasonings.
- Bake in a greased deep dish at 350 degree F. for 1 hour.
Nutrition Facts : Calories 119.8, Fat 3.6, SaturatedFat 1.1, Cholesterol 79.7, Sodium 174.1, Carbohydrate 16, Fiber 1.3, Sugar 1.8, Protein 5.8
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