Great Grandmas Bread Stuffing Recipes

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GRANDMOM JACOBS' SAVORY STUFFING



Grandmom Jacobs' Savory Stuffing image

My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish
3 medium carrots, preferably rainbow, peeled and diced (about 1 cup)
3 stalks celery, diced
1 large sweet onion, diced
1 tablespoon fresh thyme leaves
2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers)
About 4 cups vegetable stock, chicken stock or turkey pan juices

Steps:

  • Preheat the oven to broil.
  • Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
  • Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
  • Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

GRANDMA'S THANKSGIVING DRESSING RECIPE



Grandma's Thanksgiving Dressing Recipe image

We love our Grandma's Thanksgiving Dressing. You don't need to stuff it in the bird, just mix the ingredients and stick it in the oven. So many happy memories with this holiday dressing.

Provided by Camille Beckstrand

Categories     Side Dish

Time 50m

Number Of Ingredients 7

6 ounces turkey stuffing mix (such as stove top) (seasoned breadcrumbs work as well)
1 cup chopped apples (gala, honeycrisp, or golden delicious work great)
3 stalks celery (diced)
1 onion diced
¾ cup sliced fresh mushrooms
1 ½ cups boiling water (or chicken broth)
¼ cup butter

Steps:

  • Spray a 8 x 8 inch baking pan with non-stick cooking spray.
  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together dry stuffing mix, diced apples, diced celery, diced onion, and mushrooms.
  • Add butter to boiling water and let it melt, then pour over stuffing mixture in bowl.
  • Mix well until all ingredients are moistened.
  • Spread stuffing mixture in prepared pan.
  • Bake for 35-40 minutes or until the stuffing is thoroughly heated.
  • Keep warm until serving.

Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 366 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

GRANDMA RUTH'S STUFFING



Grandma Ruth's Stuffing image

This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.

Provided by Ilene F.

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

Time 30m

Yield 16

Number Of Ingredients 12

2 tablespoons olive oil
1 pound sliced fresh mushrooms
3 stalks celery, diced
2 onions, chopped
1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
1 (16 ounce) package herb-seasoned stuffing mix
4 eggs, beaten
2 (14 ounce) cans chicken broth
2 teaspoons rubbed sage
2 teaspoons dried thyme
2 tablespoons garlic powder
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
  • Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
  • In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
  • Loosely pack stuffing inside turkey cavity before roasting.

Nutrition Facts : Calories 262.9 calories, Carbohydrate 44.8 g, Cholesterol 48 mg, Fat 4.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 1.1 g, Sodium 1005.8 mg, Sugar 5 g

GREAT GRANDMA'S BREAD STUFFING



Great Grandma's Bread Stuffing image

A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey. Originally submitted to ThanksgivingRecipe.com.

Provided by Allrecipes

Categories     Vegetarian Stuffing and Dressing

Yield 12

Number Of Ingredients 9

9 cups white bread cubes
3 cups chopped celery
2 teaspoons baking powder
½ cup melted shortening
2 onion, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons poultry seasoning
2 eggs

Steps:

  • Saute; onions in melted shortening.
  • Mix together bread cubes, celery, baking powder, sauteed onions, paprika, salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.
  • Pack lightly into uncooked turkey. Roast turkey as directed.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 16.7 g, Cholesterol 31 mg, Fat 10.4 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 878.1 mg, Sugar 2.5 g

MY GRANDMA'S HEIRLOOM - THANKSGIVING STUFFING



My Grandma's Heirloom - Thanksgiving Stuffing image

When my grandmother passed away, I received a number of things from her estate. None were as important to me as her handwritten recipe for dressing. Not only is it the BEST dressing I've ever tasted, but it's also not too "sage"y...wonderful for those of us who don't adore sage. I add mushrooms and sometimes finely chopped oysters for personal preference. The shared secret recipe is written out on "General Shale Brick" notepaper, the company my grandfather worked for before he died.

Provided by Tornado Ali

Categories     Grains

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (14 ounce) bag Pepperidge Farm Herb Stuffing (cubed)
1/2 cup onion, chopped
1/2 cup celery, chopped
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
4 tablespoons bacon grease or 4 tablespoons cooking oil
2 cups water
4 whole eggs

Steps:

  • In large fry pan cook celery and onions in grease or oil and water over low for about 1/2 hour.
  • Put bread, sage, salt and pepper in large bowl. Pour onion/celery mix (including liquid) over bread and mix well.
  • Beat eggs and add to bread mixture. Mix well.
  • Put dressing in greased baking dish and bake about 45 minutes in 350 oven, covered.
  • Doubles well, extremely good cold.
  • Can be made in well greased crockpot on low in about 3 hours.

TURKEY WITH GRANDMA'S STUFFING



Turkey with Grandma's Stuffing image

Everyone is ready to dig in when my mom sets this impressive Thanksgiving favorite on the dinner table. The moist turkey, seasoned bread stuffing and flavorful gravy remind her of holiday meals when she was growing up. -Jacinta Ransom, South Haven, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings (10 cups stuffing).

Number Of Ingredients 12

1 turkey (12 pounds)
4 celery ribs with leaves, chopped
1 small onion, finely chopped
4 tablespoons butter, divided
10 slices day-old white bread, cubed
10 slices day-old whole wheat bread, cubed
1/2 cup egg substitute
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
Dash pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside. , In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth., Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey. , Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°, basting occasionally. (Cover loosely with foil if turkey browns to quickly.), Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. , Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

Nutrition Facts :

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