Drews Incredible Stuffing Recipes

BASIC STUFFING

Steps:

• Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

DREW'S ULTIMATE DINNER ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine 1 cup of the flour with the milk, orange zest, orange juice, egg, butter, sugar, yeast, and kosher salt. Mix on low speed until the flour is incorporated, scraping down the sides of the bowl as needed. Increase the speed to medium and continue mixing the dough for 2 minutes.
• Add another 1/2 cup of the flour and continue mixing until it is incorporated. Add the remaining 3/4 cup flour and mix until combined and the dough begins to form a ball. The dough should be sticky but pulling away from the sides of the bowl. If it is too sticky, add more flour, 2 tablespoons at a time, as needed.
• Lightly flour your work surface. Turn out the dough and knead until it comes together into a smooth ball, about 2 minutes. Transfer the dough to a greased bowl, cover the bowl with a towel, and let rest in a warm, dark place until the dough has doubled in size, about 1 hour.
• Grease an 8-inch round baking dish with cooking spray. Divide the dough into 12 pieces. Roll each piece into a ball, then arrange the balls in a single layer in the prepared pan. Cover the pan with a towel, then return it to the warm, dark place for 30 minutes.
• Preheat the oven to 375 degrees F. Uncover the rolls, brush with additional melted butter, and sprinkle with sea salt. Bake until the rolls are golden brown and cooked through, 20 to 25 minutes. Remove the rolls from the oven, brush them again with melted butter, and serve warm.

LISA'S TRADITIONAL STUFFING

Steps:

• Place bread cubes in a large bowl.
• Heat oil in a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions, celery, 1/2 cup butter, and garlic. Saute until onions appear translucent, about 5 minutes.
• Add sage, parsley, savory, salt, pepper, Italian seasoning, marjoram, thyme, and nutmeg; mix well. Stir in 1 cup broth.
• Slowly pour broth and sausage mixture over bread cubes, stirring continuously as you pour. Add additional broth and butter as desired.
• Stuffing is ready to bake in the oven or stuff in the bird.

CLASSIC SIMPLE STUFFING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes in a single layer on a rimmed baking sheet.
• Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
• Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
• Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
• Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
• Garnish with remaining parsley.

DREW'S SPICY CROUTONS

Steps:

• Note: You can use any kind of bread (fresh or stale) to make croutons: hamburger or hot dog buns, Italian or French, Multi-grain, Sourdough or dinner rolls.
• A great way to use up stale bread.
• Just be SURE it doesn't have any MOLD on it.
• Preheat oven to 275 degrees.
• Spray two large baking sheets (with sides) with non-stick cooking spray.
• Using serrated knife, cut bread into small or medium cubes.
• You can stack several slices and cut them all at one time.
• Spread bread cubes evenly on the baking sheets.
• Spray them generously with non-stick cooking spray.
• Sprinkle the seasonings evenly over the bread cubes.
• Spray cubes again with non-stick cooking spray.
• Taste a bread cube and add more seasonings to taste.
• They should taste very seasoned, as the seasonings mellow somewhat when cooked.
• Bake about 45 minutes.
• Stir, and continue baking for another 15-60 minutes, stirring occasionally until cubes are lightly browned, dry and crunchy.
• Baking time will depend upon the size of cubes and freshness of bread.
• Watch during last 30 minutes of cooking, as they can get browned very quickly during the end of cooking time.
• Turn oven OFF and let them sit in the oven for another 30 minutes to dry out completely.
• Store in gallon sealable plastic bags.
• Save some and store at room temperature for use within 2 weeks and freeze the rest for up to 4 months.
• Note: If you do not get them completely dry, they will mold if left at room temperature very long.

DREW'S INCREDIBLE STUFFING

Steps:

• brown ground beef and drain, set aside.
• brown sausage and drain, set aside.
• lightly saute mushrooms, celery and onion with entire stick of butter.
• place all of the cubed stuffing in the tin foil pan.
• add to the pan the entire mushroom, celery, onion and butter mixture.
• add to the pan the ground beef and sausage.
• add to the pan rice and soups.
• mix all together until mixture is consistent.
• add salt and pepper to taste.
• bake in the oven at 350 until warm throughout.
• serve immediately.