Bread Stuffing Recipes

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BASIC BREAD STUFFING



Basic Bread Stuffing image

This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)

Provided by Stacky5

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

12 cups dry bread cubes
1 cup chopped onion
1 cup chopped celery
3 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon poultry seasoning
1/2 teaspoon sage
1 cup melted real butter (not margarine)
1/2-1 cup hot chicken broth or 1/2-1 cup turkey broth, to moisten

Steps:

  • Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
  • Stuff into the cavity of the turkey before roasting, if desired.
  • OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
  • NOTE: Allow 1 cup stuffing for each pound of poultry.

BREAD STUFFING 101



Bread Stuffing 101 image

Provided by Food Network

Categories     side-dish

Yield 10 cups

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or canned reduced-sodium chicken broth \
2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
Salt and freshly milled black pepper

Steps:

  • In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
  • Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

THREE-BREAD STUFFING



Three-Bread Stuffing image

Provided by Sandra Lee

Time P1DT1h30m

Yield 8 servings

Number Of Ingredients 13

1/2 loaf sourdough bread
1/2 loaf rye bread
4 tablespoons unsalted butter plus more for greasing
1 cup frozen chopped onions
3 stalks celery, chopped
2 medium carrots, chopped
Kosher salt and freshly ground black pepper
1 (14-ounce) bag cornbread stuffing
2 cups chicken broth
1 cup turkey gravy
2 large eggs, beaten
1 tablespoon poultry seasoning
1/2 cup grated Parmesan

Steps:

  • Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
  • In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
  • Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
  • Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.

HOMEMADE BREAD STUFFING



Homemade Bread Stuffing image

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

1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

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



Bread Stuffing image

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

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

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



Basic Bread Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 9

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 236 g, Fat 8 g, Fiber 2 g, Protein 9 g, SaturatedFat 4 g

BREAD STUFFING



Bread Stuffing image

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

3/4 cup finely chopped onion
1 1/2 cups chopped celery (with leaves)
1/2 cup chopped fresh parsley
1 cup butter
9 cups soft bread cubes
2 teaspoons salt
1 1/2 teaspoons dried sage
1/4 teaspoon ground sage
1 teaspoon dried thyme leaves
1/4 teaspoon poultry seasoning
1/2 teaspoon fresh ground black pepper

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!

SAVORY STUFFING BREAD



Savory Stuffing Bread image

Poultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 11

2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
5-1/2 to 6 cups all-purpose flour
1/4 cup butter, cubed
1 small onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2 large eggs, room temperature

Steps:

  • In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by James Beard

Categories     Onion     Side     Thanksgiving     Stuffing/Dressing     Fall     Parsley     House & Garden     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough for a 10-pound bird

Number Of Ingredients 7

1/2 pound (or more) butter
1 cup finely chopped shallots, onions, or spring onions
8 cups (approximately) fresh bread crumbs, crusts and all
1 tablespoon fresh tarragon (or more to taste) or 2 teaspoons dried tarragon, moistened in a little white wine for 1 hour
1 cup finely chopped parsley
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Place the butter, shallots or onions in a saucepan, and allow the butter to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted butter if needed, and taste for seasoning. Stuff the bird lightly just before roasting.
  • Herb Variations:
  • Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.)
  • 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour.
  • 2. Sage. Use with discretion, or it smothers all other flavors.
  • 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs.
  • 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand.
  • Another way to give the flavor of fresh basil to your dressing is by adding pesto , the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing.
  • Additives for Basic Bread Stuffing:
  • You will have to reduce the amount of crumbs, depending upon the quantity of additive.
  • 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins).
  • 2. 1 cup or more toasted salted filberts.
  • 3. 1 cup or more toasted unbalanced almonds.
  • 4. 1 cup or more salted pecan halves.
  • 5. 1 1/2 to 2 cups toasted walnut halves.
  • 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose.
  • 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley.
  • 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt.
  • 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding.

BREAD STUFFING



Bread Stuffing image

Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades. First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it's super-hard) in a food processor. Keep the crumbs very, very coarse. Cook them with plenty of butter (yes, you can use olive oil) and good seasonings. Baked in a pan, this is delicious, with or without gravy. You could use it to stuff the turkey if you'd like - but once you've tried it cooked on its own, you won't look back.

Provided by Mark Bittman

Categories     casseroles, stuffing and dressing, side dish

Time 1h

Yield 6 to 8 cups, enough for a 12-pound bird

Number Of Ingredients 8

1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves

Steps:

  • Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add onion and cook, stirring, until it softens, 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. Add salt, pepper and scallions. Toss again; taste and adjust seasoning if necessary. Add parsley and stir. Turn off heat. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
  • Pack into chicken or turkey if you like before roasting, or roast in an ovenproof glass or enameled casserole for about 45 minutes, at 350 to 400 degrees; you can bake this dish next to the bird, if you like. (Or you can cook it up to 3 days in advance and warm it up right before dinner.)

Nutrition Facts : @context http, Calories 287, 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

STUFFING BREAD



Stuffing Bread image

My family loves stuffing. It occurred to me that if the traditional seasonings could be incorporated into the bread itself, I wouldn't have to start with plain bread cubes to make my stuffing. So I came up with this savory recipe. Last year, I gave loaves to friends as holiday gifts. They loved it.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 19

3-1/2 to 4 cups all-purpose flour
2 tablespoons active dry yeast
2 tablespoons sugar
1 tablespoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon paprika
1-1/2 cups warm water (120° to 130°)
2 tablespoons canola oil
1 egg
STUFFING:
3 eggs, lightly beaten
1/4 cup butter, melted
3 to 4 cups chicken broth or water

Steps:

  • In a bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-35 minutes or until golden brown. Remove to a wire rack to cool. , To make stuffing, cut cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts :

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield about 10 cups

Number Of Ingredients 11

1/4 pound butter
1 medium-size onion, minced
1 cup minced Italian parsley
1 cup minced celery, including leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
8 cups stale bread, cut into 1/2-inch cubes, toasted lightly
1/2 cup chicken broth, plus another 1/2 cup if stuffing is not cooked in turkey

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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WHICH BREAD SHOULD I USE FOR STUFFING? | THE BREAD GUIDE
Challah. The similarity between challah and white bread makes Chella an excellent candidate to use for stuffing. The added eggs in the dough give it a tight stringy crumb and built-in airiness, however, the egginess adds to the final texture gives is a more pudding-like feeling. The flavor makes the stuffing feels richer, so you should take ...
From thebreadguide.com
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SOURDOUGH BREAD STUFFING (EASY RECIPE) | HELLO LITTLE HOME
2021-11-20  · Mix in the fresh herbs. Once the veggies are done cooking, remove the pan from the heat. Stir in the fresh herbs and season generously with salt and pepper. Stir everything together. Place the bread cubes, veggies, and egg in a large bowl. Add a little bit of broth at a time, mixing well after each addition.
From hellolittlehome.com
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CLASSIC BREAD STUFFING RECIPE ... SIMPLE - HELLO LITTLE HOME
2018-11-12  · Stir in parsley, then adjust seasoning to taste with additional salt and pepper, if needed. Place bread cubes in a large bowl. Top with vegetables and egg. Add broth, a little at a time, stirring well after each addition. Add just enough broth so stuffing is moistened, but not soggy. Transfer stuffing to baking pan.
From hellolittlehome.com
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MUSHROOM & HERB BREAD STUFFING RECIPE - THE DELICIOUS SPOON
2020-09-11  · Melt butter in a large saucepan over medium heat. Add mushrooms, onions, garlic and celery and cook until tender. Pour in chicken stock. Add parsley, sage, rosemary, poultry seasoning, salt and pepper. Let simmer for 1 minute. Add dried bread cubes to a large bowl. Pour mushroom and herb mixture over the bread crumbs and mix to moisten the ...
From thedeliciousspoon.com
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BREAD STUFFING RECIPE | MYRECIPES
Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat.
From myrecipes.com
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CLASSIC BREAD STUFFING RECIPE | GOOP
2½ cups high-quality vegetable stock, divided. 1. Preheat the oven to 300ºF. 2. Spread the bread cubes out on 2 cookie sheets and bake for about 10 minutes or until a bit dried out but not browned. 3. Meanwhile, heat the ¼ cup butter and ¼ cup …
From goop.com
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CLASSIC BREAD STUFFING RECIPE - LIFEMADEDELICIOUS.CA
2009-08-26  · 1. Melt butter in 4 qt (4 L) saucepan over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove from the heat. 2. Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated. 3.
From lifemadedelicious.ca
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POTATO AND BREAD STUFFING - THE ENGLISH KITCHEN
2014-11-26  · Place the butter, onion and celery in a plastic container. Cover with cling film and then cook on high in the microwave for 1 1/2 minutes. Place the mashed potatoes in a bowl. Stir in the onion/butter mixture and the bread crumbs, along with the poultry seasoning, summer savoury and some salt and pepper. Taste and adjust as necessary.
From theenglishkitchen.co
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BEST BREAD STUFFING - CANADIANCOOKINGADVENTURES.COM
2021-12-29  · Instructions. In a large frying pan ad the butter and olive oil and saute the onions and mushrooms till browned. Add in the cubed bread and toss with all the seasonings and mix everything till combined. Pre-heat oven to 350 f and place into a small baking dish and mix in the chicken stock. Bake uncovered 20 - 25 minutes.
From canadiancookingadventures.com
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BRIOCHE BREAD STUFFING RECIPE | THE SPECKLED PALATE
2020-10-29  · This classic Bread Stuffing recipe tastes like the white bread stuffing grandma made! Calling for simple ingredients, including a loaf of stale brioche bread, this homemade stuffing recipe comes together quickly and pairs beautifully with a …
From thespeckledpalate.com
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EASY STUFFING RECIPE - SPEND WITH PENNIES
2018-10-19  · Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes. Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.
From spendwithpennies.com
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EASY CLASSIC BREAD STUFFING • NOW COOK THIS!
2019-10-25  · Preheat the oven to 350°F. Spray a baking dish with cooking spray (I use a 2-quart baking dish). Cut the bread into ½-inch cubes; place in a large bowl. In a large skillet, melt the butter over medium heat. Add the celery and onions and sauté until tender, about 10 minutes.
From nowcookthis.com
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TRADITIONAL BREAD STUFFING RECIPE - BROWN EYED BAKER
2014-11-06  · Add the bread cubes, chicken stock, eggs, salt and pepper, and stir with a rubber spatula or wooden spoon to distribute the dry and wet ingredients evenly. Turn the mixture into the prepared casserole dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden brown, 25 to 30 additional minutes.
From browneyedbaker.com
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Top Asked Questions

What is the best way to make bread stuffing?
An easy recipe for classic bread stuffing. Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish; set aside. In a large skillet, melt the butter over medium-high heat. Add the celery and onion and sauté until softened, stirring occasionally, about 8 to 10 minutes.
How to cook cornbread stuffing in oven?
Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet.
What is Old Fashioned Bread Stuffing?
An Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter. Cook Mode Prevents your screen from going dark while preparing the recipe. Cut the bread into 1-inch cubes and arrange it onto a baking sheet.
How do you Make Your Thanksgiving stuffing?
Plus, our Thanksgiving stuffing comes together in jus... 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.

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