Bread Stuffing For Turkey Or Pork Chops Recipes

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 STUFFING FOR TURKEY OR PORK CHOPS

Steps:

• Tear bread into pieces into a large bowl. Add Salt, Thyme, Sage Black Pepper into bread.
• Chop onion and Celery (rough chop). Brown over medium heat in skillet with butter. Let cook down and until translucent 8-10 minutes. Add chopped garlic. Add chopped parsley and stir at end of cooking.
• Take off of heat and let cool in pan.
• Mix eggs, soy and milk, stir with wisk.
• Put onion and celery mixture into container and mix with hand food processor until smooth.
• Mix vegetable mixture with egg and milk mixture.
• Poor over bread, mix with hands, it may be a little wet and loose.
• Put in greased 13 x 9 pan or in between pork chops.
• Bake at 350 degrees for an hour and fifteen minutes.

RAISIN-AND-BREAD-STUFFED PORK CHOPS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.
• Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
• Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.

BASIC YANKEE BREAD STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
• Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
• Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

MOM'S BEST BREAD STUFFING

Steps:

• Moisten bread cubes with milk or hot water.
• Add salt, pepper, poultry seasoning, and egg.
• Combine mixture.
• Melt butter in frying pan and add onions until slightly browned, then add celery.
• Stir, then add to bread cube mixture.
• Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
• Rub turkey or chicken well with oil, salt, and pepper.
• Put in 300 degree oven for 2 1/2 hours.
• After 1 1/2 hour turn oven down to 250 degrees.

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

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.

BREAD STUFFING

Steps:

• Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
• STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
• NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
• Tip for freezing for Thanksgiving/Christmas:.
• NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

PORK CHOPS WITH STUFFING

Steps:

• In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

PORK CHOPS WITH CORNBREAD STUFFING

Steps:

• In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

PORK CHOPS WITH RYE-BREAD STUFFING

Steps:

• Have a butcher cut a generous pocket in each chop or a slit to butterfly the chops for stuffing.
• Preheat the oven to 350 degrees. In a sauté pan, melt 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Scrape into a large bowl and add the bread crumbs, caraway seeds, parsley, teaspoon salt and 1/4 teaspoon black pepper. Add the beaten egg and mix with a fork until blended.
• Fill the chops with the stuffing, then seal the pockets with toothpicks. Season on all sides with salt and pepper. Arrange in a braising pan or other shallow baking dish fitted with a lid. Bake, covered, until a thermometer inserted into the thickest part of the meat, not the stuffing, reaches 155 degrees, 40 to 45 minutes.
• Remove the lid and place the pan under the broiler just until the chops are browned and the temperature in the thickest part of the meat is 160 degrees, 3 to 5 minutes. Transfer to a serving platter and keep warm.
• Set the braising pan on the stove over medium heat and reduce the pan juices to a thick glaze. Add the remaining tablespoon butter. Stir in the flour and cook for 1 minute. Add the broth and simmer, scraping up the pan drippings, until thick enough to coat the back of a spoon; strain. Season to taste. Serve the pork chops with the sauce.

COUNTRY-STYLE PEPPERED PORK AND BREAD STUFFING

Steps:

• Preheat oven to 350°F. Spread bread on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer to large bowl.
• Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and sauté until tender, about 8 minutes. Add sage; saut) 1 minute. Add wine. Boil until wine evaporates, about 1 minute. Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate pork mixture.)
• Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing.
• To bake stuffing in turkey:
• Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.

PORCINI BREAD STUFFING

Steps:

• Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
• Soak mushrooms in 2 cups warm water about 30 minutes.
• Drain, reserving liquid.
• Thickly slice mushrooms.
• Meanwhile simmer Calvados in a saucepan until reduced to about 5 ounces.
• Melt remaining butter in large pan, add onions, and sauté until transparent.
• Sprinkle with salt if onions are browning too fast.
• Add sliced mushrooms, and sauté 2 minutes.
• Add bread, mushroom liquid, chopped parsley, rosemary and sage.
• Stir in reduced Calvados, applesauce, raisins, nuts and enough stock so mixture is moist but not wet.
• Season to taste with salt and pepper.
• Turn into buttered baking dish.
• Bake 45 minutes to 1 hour, until firm and crusty.

BREAD STUFFING - NOTHING COMPARES WITH THIS!

Steps:

• Put dried cranberries in a 1 cup measuring cup, fill w/boiling water & set aside to plump.
• Preheat oven to 250°F.
• Tear dark rye bread into small bite-size pieces & place in oven baking dish lrg enough to have them generally in 1 layer. Allow to crisp somewhat, but not go completely dry & crunchy.
• While rye bread is crisping, put 2 tbsp olive oil in lrg dutch oven. Saute diced celery 1st for 1 min over med-heat, add diced onion & saute mix till veggies are beginning to soften. Remove from heat & stir in diced apple just to combine.
• CAUTION: Do not cook further once the apple is added. The apple will cook slightly just by virtue of being added to the hot veggie mix. If you cook further, the apple will likely turn to mush.).
• Dump entire pkg of seasoned stuffing mix over the apples & then the slightly crisped rye bread atop the stuffing mix.
• Dot surface as evenly as possible w/8 tbsp of butter or margarine & sprinkle the caraway seeds atop the mixture. .
• Heat chicken broth or stock to a near boil & pour over all ingredients in the dutch oven. Stir well to combine all ingredients.
• Drain plumped dried cranberries & reserve the liquid. Stir them GENTLY into the stuffing mixture & use the reserved liquid to add more moisture to the stuffing if you feel it is needed.
• You are now done w/the recipe. The dressing can be served immediately, stuffed in the duck/turkey or cooked in the oven later. Follow your usual methods for this.

BAKED PORK CHOPS WITH STUFFING

Steps:

• In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.