COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS
Categories Side Bake Thanksgiving Stuffing/Dressing Parmesan Raisin Pine Nut Fall Bon Appétit Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
- Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup basil over stuffing and serve.
BAKED STUFFING SUPREME WITH PARMESAN CRANBERRIES AND PINE NUTS
This stuffing is meant to bake as a casserole. It takes a bit of time to prepare but well worth the extra effort! If you want to save a bit of time, bake the bread cubes well in advance or even a day ahead, or even weeks ahead and freeze.
Provided by Kittencalrecipezazz
Categories Berries
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 400°F.
- Spray one or two large baking sheets with nonstick cooking spray.
- Place half of the bread in a large bowl.
- Add in 3 tablespoons olive oil; toss to coat, then add in about 1/2 cup Parmesan cheese, then toss to coat.
- Spread the bread cubes on prepared baking sheet in a single layer.
- Bake for about 8-10 minutes or until golden brown.
- Repeat with remaining bread cubes.
- Cool on sheets then transfer to a large bowl (if you are freezing just cool to room temperature then place in freezer bags).
- In a large pot melt 1/4 cup butter over medium-high heat.
- Add in onions, celery and red bell peppers; saute for about 15 minutes, or until veggies begin to brown and are tender.
- Add in chopped garlic, rosemary and oregano; stir for 1 minute.
- Add in dried cranberries and pine nuts; stir for about 2 minutes, transfer to the bowl with the bread cubes.
- Stir in 1/2 cup fresh basil 1-1/4 cups Parmesan cheese.
- Season with salt and lots of black pepper to taste.
- Mix in the eggs and toss with a wooden spoon.
- Add in enough broth to moisten starting with 3/4 cups; toss to combine, adding in more broth to about 1-1/4 cups (if needed).
- Set oven to 350°F.
- Butter an EXTRA large glass baking pan (large enough to hold the mixture).
- Transfer the stuffing to baking dish.
- Drizzle with melted butter, then sprinkle lightly with Parmesan cheese on top.
- Cover with buttered foil and bake for about 40 minutes.
- Uncover and bake for about 20 minutes longer, or until the top is crisp and golden brown (baking time will vary depending on the size of baking dish).
- Delicious!
Nutrition Facts : Calories 630, Fat 39.4, SaturatedFat 12.4, Cholesterol 124.4, Sodium 920.5, Carbohydrate 51.6, Fiber 5.3, Sugar 5.5, Protein 19.7
BREAD STUFFING
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
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
COUNTRY-BREAD STUFFING WITH PARMESAN AND PINE NUTS
This recipe was adapted from Bon Appetit, and originally included raisins. We modified it to fit our taste and love it every Thanksgiving
Provided by NavyWifenMom
Categories < 4 Hours
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Spray 2 large rimmed baking sheets with nonstick spray.
- In a large bowl, mix half of bread pieces with 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss.
- Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet.
- Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
- Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat.
- Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes.
- Add chopped garlic, rosemary, and oregano; stir 1 minute. Add pine nuts; stir 2 minutes. Transfer to bowl with bread.
- Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:.
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:.
- Preheat oven to 350°F Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup basil over stuffing and serve.
Nutrition Facts : Calories 337, Fat 29.1, SaturatedFat 8.3, Cholesterol 110, Sodium 333.7, Carbohydrate 9.9, Fiber 2.4, Sugar 4.1, Protein 11.7
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COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS AND PINE NUTS
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- Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
- Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
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