Bread Stuffing With Black Pepper And Vinegar 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.

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.

CLASSIC BREAD STUFFING RECIPE

Steps:

• In a large skillet over medium heat, melt half of the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with pepper. Melt the remaining butter. Pour it over the stuffing, along with the broth (or milk or wine), and toss to coat. The stuffing should just hold together when mounded on a spoon.
• If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird's cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.
• If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

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.

RUSTIC BREAD STUFFING WITH BELL PEPPER AND FRESH THYME

Steps:

• Preheat oven to 375°F. Using long serrated knife, cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
• Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. sauté until vegetables are soft, about 10 minutes; add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
• Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetable mixture into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

BREAD STUFFING WITH BLACK PEPPER AND VINEGAR

Steps:

• Preheat oven to 400 degrees. Place bread on a cookie sheet and bake for 7 minutes or until lightly dried. Meanwhile, in a large skillet, melt 1 stick butter over medium heat. Add celery and onion, and sauté until soft, about 10 to 12 minutes. Season with half the salt and pepper.
• In a small bowl, mix stock and vinegar. In a large bowl, toss bread and onion mixture together. Slowly pour stock over cubes, tossing to distribute liquid. Add herbs and the remaining salt and pepper, and toss again. Taste and adjust seasoning.
• Butter a 9-by-13-inch casserole dish. Lightly distribute stuffing in dish. There will be enough left over for another, smaller dish. Dot with butter and bake for 30 minutes or until top is crusty.

BROWN BREAD STUFFING WITH FRUIT

Steps:

• Preheat the oven to 350 degrees F. Coat a 13 by 9-inch baking dish with butter and set aside.
• Add the bread in a large bowl and set aside. Meanwhile, add 1 tablespoon of the butter to a large frying pan over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute.
• Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine.
• Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes.

COUNTRY BREAD STUFFING

Steps:

• Cut the bread into large cubes and spread them onto a baking sheet. Leave them uncovered overnight to get stale.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Put a large skillet over medium heat and add the remaining 2 tablespoons butter. When it is melted, add the mushrooms, celery and onions and season with salt and pepper. Cook until all the vegetables have softened, 6 to 8 minutes. Let cool for a few minutes.
• In a large bowl, combine the bread, cooked vegetables and water chestnuts. Toss to combine. In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices. Fold into the bread mixture. Sprinkle with salt and pepper. If the mixture seems too dry, add more broth or a little water. Spread the mixture into the prepared baking dish. Can be covered and refrigerated overnight until you are ready to bake. Let it come to room temperature first.
• Cover the pan with foil and put it into the oven for 20 to 25 minutes. Uncover and cook until the top is browned, about another 20 minutes. Let rest for 5 minutes before serving. Reserve 1 cup for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.

FLUFFY BREAD STUFFING

Steps:

• Tear bread into small pieces into a large bowl.
• Saute' the celery, onion and carrot in a frying pan with margarine until tender.
• Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix.
• Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
• Mix until blended.
• Empty mixture into a 2- quart well-greased casserole dish.
• Bake in 350 degree oven for about an hour.
• Cover lightly with foil and bake for an additional hour at 300 degrees.
• Outside will be crunchy, and while the inside is fluffy and moist.

BASIC BREAD STUFFING

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.

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.

MOM'S OLD FASHION BREAD STUFFING

Steps:

• Preheat oven to 325 degrees.
• In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat.
• Stir in seasoning and lemon pepper.
• Place bread cubes in a large bowl; add onion mixture and beaten egg.
• Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring.
• Spoon stuffing into neck and body cavities of the turkey.
• If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry.
• Recipe makes enough for a 15 pound bird.