Bread And Butter Stuffing Dressing Recipes

HERBY BREAD-AND-BUTTER STUFFING FOR TWO

Steps:

• Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
• In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
• In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
• Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.

BREAD AND CELERY STUFFING

Steps:

• Let bread slices air dry for 1 to 2 hours, then cut into cubes.
• In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
• Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

REALLY EASY BREAD STUFFING

Steps:

• Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
• Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.

BREAD STUFFING

Steps:

• Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
• Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
• Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

BREAD AND BUTTER STUFFING / DRESSING

Steps:

• Slice the bread and let it dry out overnight. (I use cookie racks). When dry, tear it into coarse pieces and place in a large bowl.
• Melt butter in a sauce pan. Add celery, onions, and apple. Sautee briefly.
• Add chicken stock and bring to boil. Remove from heat and pour over bread.
• Stir in sage, thyme (removed from stems) and raisins.
• Roast in bird, or in a foil-covered roasting pan in the oven alongside your bird. If cooking in a pan, remove the foil during the last 10 minutes (more or less, depending on the temp at which your bird is roasting) of cooking to crisp up.
• As a guideline, at 375F, your stuffing in a pan should cook 15 minutes covered and 15 minutes uncovered.

EASY CORNBREAD-BROWN BUTTER STUFFING

Steps:

• In a medium skillet over medium-low heat, melt the butter. Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty. Transfer immediately to a heatproof liquid measuring cup or bowl.
• In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder and black pepper. If the mixture looks dry, add a little stock or water.
• Spoon the stuffing into a 1 1/2 quart gratin dish. Drizzle the remaining butter over the stuffing. (At this point you can wrap well with plastic wrap and refrigerate it overnight.)
• Heat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

HOMEMADE HERB BREAD STUFFING/DRESSING RECIPE

Steps:

• Preheat the oven to 350 degrees F. Butter or spray a 9 x 13 inch glass baking pan; set aside. In a pot or tall sided skillet, saute the onion and celery in the butter until soft but not browned. Stir in the pepper, Bell's seasoning, and poultry seasoning. Remove from the heat and set aside to cool. Place the breads or stuffing mix in a large bowl, add the veggie mixture, stir and pour two cups of the broth all over. Mix well. Taste and adjust the seasonings. Add the beaten eggs and mix well. This is where you fix the consistency, adding more broth as needed. If you want a fluffy stuffing like that above, you'll use less broth. If you prefer a wetter stuffing, add additional broth as needed to reach desired consistency. Remember that the dressing will puff up while cooking. Lightly spoon it into the casserole dish, but do not pack! Bake uncovered at 350 degrees F for 30 to 40 minutes, or until heated through. For a moister stuffing, baked covered. For a drier stuffing with a crunchy top, bake uncovered.

FRESH BREAD STUFFING

Steps:

• Heat oven to 350 degrees. Tear bread into chunks, and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
• Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add scallions, and cook, stirring occasionally, until they soften, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
• Add bread crumbs and tarragon or sage, and toss to mix. Turn heat to low, and add parsley, along with some salt and pepper; taste and adjust seasoning if necessary.
• Bake stuffing in same pan, or put in an ovenproof casserole. Bake 30 minutes, or until stuffing is lightly browned on top. Serve hot. (Stuffing may also be cooked in turkey, if desired.)

TRADITIONAL BREAD AND CELERY STUFFING

Steps:

• Empty 2 cups of broth and butter into a medium pan over medium heat. Add onions and cook for about 20 minutes.
• While onions cook, tear the bread into a very large mixing bowl. You don't want large pieces of crust or heel. This part of the bread doesn't absorb as well. The regular bread parts can be torn into large pieces, about 4 pieces per slice. Don't mush the bread, tear easily. Squeeze and crush the crackers in the sleeve and empty into the mixing bowl. Empty all contents of boxed stuffing into the bowl.
• After the onion has cooked, add the celery. Cook for another 10 to 15 minutes, turn heat off, and let cool, 10 to 15 minutes.
• While your mixture is cooking, preheat the oven to 350 degrees F (175 degrees C) and spray a roasting pan with nonstick spray.
• Empty one ladleful of stock at a time over the bread. After each, use a fork to softly fold/fluff the bread mixture. Don't stir or mash. Bread tearing while folding/fluffing is okay, but you don't want it mashed up or doughy. Then, add more broth to the mixture, fold/fluff, and wait about 30 seconds for absorption between adding more. The stuffing should hold together and be moist.
• Empty mixture into the sprayed roasting pan. Using your fork, softly fluff over the mixture until it covers the pan. Add little amounts of broth at a time and use the fork to pick up/fluff until you just start to see it not absorbing. Cover the pan with aluminum foil.
• Bake in the preheated oven for 45 minutes. Uncover and continue to bake until lightly browned, about 5 minutes more.