Classic Bread Stuffing For A Crowd Recipes

CLASSIC STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

SUNNY'S CROWD-SOURCED STUFFING

Steps:

• Preheat a countertop oven to 300 degrees F.
• Place the bread cubes in a single layer on two quarter sheet trays (9-by-13-inch baking sheets) or countertop oven baking sheets and bake until dried out and crisp, about 15 minutes. Remove the bread cubes to a very large bowl.
• Increase the oven temperature to 400 degrees F.
• Meanwhile, heat the oil in a large saute pan over medium-high heat. Add the celery, onions and a pinch of salt and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the sage, thyme, garlic and scallion whites and continue to cook until the vegetables and herbs meld together, 3 to 4 minutes. Transfer the vegetable mixture to the bowl with the bread cubes. Add the chestnuts and saltines and mix to combine well.
• Whisk together the cream of mushroom soup and turkey stock in a medium bowl or large measuring cup. Pour over the bread cubes and vegetables. Season with salt and pepper and mix to combine well.
• Transfer the bread mixture to a 9-by-9-by-2 1/2-inch broiler-safe baking dish. Using a wooden spoon, press down to compact the stuffing. Cover tightly with foil and bake for 30 minutes.
• Remove the foil and switch the countertop oven to broil. Broil the stuffing until the top is golden brown and crispy, 2 minutes on high. Garnish with the scallion greens and Fried Sage, if using.
• Heat the vegetable oil in a small saucepan over medium-high heat to 375 degrees F. To test if the oil is ready for frying, drop in a small sage leaf. If it begins to sizzle, the oil is ready. Add the sage leaves to the oil and fry until crisp, 20 to 25 seconds. Using a slotted spoon, remove the leaves to a paper towel-lined plate and sprinkle with salt.

CORNBREAD FOR A CROWD

Steps:

• In a large bowl, combine the cornmeal, flour, baking powder, baking soda and salt. In a small bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. , Pour into a greased 13x9-in. baking pan and a greased 9-in. square baking pan. Bake at 425° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

CLASSIC BREAD STUFFING WITH VARIATIONS

Steps:

• Melt butter in 4 quart Dutch oven over medium-high heat.
• Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.
• Toss celery and onion mixture and remaining ingredients.
• Use to stuff one 10 to 12 pound turkey.
• To bake separatly from turkey: Grease a 13x9 baking dish, put stuffing in dish, cover, and bake at 325º for 30 minutes. Uncover, baste with turkey drippings or chicken broth to keep stuffing moist and continue baking for 15 minutes.
• Apple-Raisin Stuffing: Increase salt to 1 1/2 tsps. Add 3 cups finely chopped apples and 3/4 cups raisins with the remaining ingredients and make recipe as directed above.
• Corn Bread Stuffing: Substitute corn bread cubes for the regular bread and make recipe as directed above.
• Mushroom Stuffing: Cook 2 cups sliced mushrooms with the celery and onions and make recipe as directed above.
• Oyster Stuffing: Add 2 (8 ounce) cans oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with remaining ingredients and make recipe as directed above.
• Sausage Stuffing: Omit salt. Cook 1 pound bulk pork sausage in 10-inch skillet over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients and make recipe as directed above.

DRESSING FOR A CROWD

Steps:

• Toss the bread cubes and sausage; set aside. In a large saucepan, saute celery and onion in butter until tender. Remove from the heat. Stir in 3-3/4 cups broth and seasonings; mix well. Pour over bread mixture; mix well. Add enough remaining broth to achieve desired moistness. , Transfer to four greased 3-qt. baking dishes. Cover and bake at 325° for 1-1/4 hours. Uncover and bake 15 minutes longer or until heated through.

1950S CLASSIC BREAD STUFFING/CARRIE SHERIDAN

Steps:

• Melt butter in deep kettle.
• Add minced onion and simmer on low until glossy.
• Meanwhile, combine the rest of the ingredients [making sure the parsley has been well soaked and then dried in paper towels or a salad spinner].
• Add to the onion and heat through without burning, stirring often with a wooden spoon.
• Stuffs a 10-12 lb turkey.
• You can also just make this as a side dish and pour some chicken or vegetable bouillon broth over it when it's NOT the holidays.

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.

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.

"SIMPLE IS BEST" DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

CLASSIC BREAD STUFFING FOR A CROWD

Steps:

• 1. Adjust oven rack to center position and heat oven to 400 degrees. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a very large mixing bowl. 2. Add the dried, cooled bread, stock or broth, eggs, salt, and pepper to the vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish. 3. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes bef