BREAD STUFFING
I have used this recipe for over 30 years now (as did my mother)--and everyone loves it! An absolute requirement at our Thanksgiving Holiday table. Recipe makes enough for a 12-pound turkey, and is easily doubled. I have included the optional technique for making stuffing balls. Enjoy! Adapted from Betty Crocker. Note: see tip for freezing.
Provided by BecR2400
Categories Vegetable
Time 1h
Yield 9 cups stuffing, 10 serving(s)
Number Of Ingredients 11
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!
HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
BREAD STUFFING - NOTHING COMPARES WITH THIS!
When DH & I go to the U.S., I always bring home 2 lrg bags of Pepperidge Farm Dressing Mix. Like all of us I expect, I "doctor" it up a bit to suit our preferences. The simple truth is that after many yrs of making many versions of bread stuffing, I finally decided you just can't beat it for flavor & ease of prep. After returning from the U.S. last mo w/my PFDM, DH went to Greece & I was alone at Thanksgiving. While not a holiday here, a local hotel advertised what they called a typical U.S. Thanksgiving meal & served it as a lunch buffet, so a friend & I went to ck it out. I really didn't expect to learn much that would improve my own fare, but I was so wrong! I learned how to make the best bread stuffing I have ever put in my mouth! For me at least, an added bonus was that it has a distinct Eastern European flavor (Czech, Polish or German in my view), will be perfect to accompany our roast duck on Christmas Eve & would also be excellent w/roast pork & turkey. As good as this is, I suspect all 3 countries would love to claim it as their own. I hope you try this & enjoy it. It is just wonderful & I will never make another! Yield & times have been estimated. (Pic will post after Christmas)
Provided by twissis
Categories Apple
Time 1h
Yield 20 3/4 cup servings, 20 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 204.5, Fat 7.7, SaturatedFat 3.5, Cholesterol 12.9, Sodium 753.3, Carbohydrate 28, Fiber 2.4, Sugar 5.5, Protein 6
MY FAVORITE BREAD STUFFING
Provided by Mark Bittman
Categories dinner, side dish
Time 20m
Yield About 6 cups
Number Of Ingredients 8
Steps:
- Put the butter in a large, deep skillet or Dutch over medium heat. When melted, add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- Add the bread crumbs and the herbs and toss to mix. Turn the heat down to low. Add the salt, pepper and scallions. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
- Pack into a turkey if you like before roasting, or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350 to 400. (You can also cook it up to 3 days in advance and just warm it up right before dinner.)
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams
IF IT AIN'T BROKE, DON'T FIX IT STUFFING RECIPE
Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place racks in middle and top of oven; preheat to 300°F. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25-35 minutes. Let cool.
- Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
- Reduce heat to medium and melt 1 cup butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12-15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.
- Increase oven temperature to 350°F. Whisk eggs and 2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 tsp. or 1 1/4 tsp. salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
- Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout (it should feel too hot to comfortably touch in the center; an instant-read thermometer inserted into the center should register 160°F), 35-40 minutes.
- Increase oven temperature to 425°F. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25-30 minutes longer.
- Stuffing can be assembled 1 day ahead. Cover and chill.
BREAD STUFFING
Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg
BASIC BREAD STUFFING
Provided by Molly O'Neill
Categories side dish
Time 25m
Yield about 10 cups
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, melt the butter. Add the onion, and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper, thyme, rosemary and sage, and cook for 5 minutes. Place the mixture in a large mixing bowl, add the cubed bread and chicken broth, and toss to combine.
- When cool, stuff the turkey and bake. If you prefer, preheat the oven to 350 degrees, add 1/2 cup chicken broth to the stuffing and bake in a casserole for 40 minutes.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 259 milligrams, Sugar 4 grams, TransFat 0 grams
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