Classic Bread Stuffing With Sage And Thyme Recipes

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CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME



Classic Thanksgiving Dressing With Parsley, Sage and Thyme image

For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Yield 16

Number Of Ingredients 11

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
¼ cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
¾ teaspoon salt
½ teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs

Steps:

  • Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
  • Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 16.1 g, Cholesterol 25.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 326.6 mg, Sugar 1.4 g

CLASSIC BREAD STUFFING WITH SAGE AND THYME (AMERICA'S TEST KITCH



Classic Bread Stuffing With Sage and Thyme (America's Test Kitch image

This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great!

Provided by CindyMarie

Categories     Grains

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 12

12 tablespoons unsalted butter
4 celery ribs, chopped fine
2 onions, minced
1/2 cup fresh parsley, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
3 lbs white bread, cut into 1/2 inch cubes and dried
5 cups low sodium chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Adjust an oven rack to the middle position and preheat oven to 400.
  • Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
  • Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
  • Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 457.1, Fat 17.6, SaturatedFat 8.8, Cholesterol 101, Sodium 1230, Carbohydrate 61.7, Fiber 3.5, Sugar 6.2, Protein 13.3

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS



Classic Bread Stuffing With Onions, Celery, and Herbs image

Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h45m

Yield 10 cups

Number Of Ingredients 10

8 tablespoons unsalted butter
2 medium onions, chopped
3 celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 1/2-2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed

Steps:

  • In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
  • Cook, stirring often, until the onions are golden, about 8 minutes.
  • Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
  • Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
  • Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

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