Holiday Bread Stuffing Recipes

TRADITIONAL HOLIDAY STUFFING

Steps:

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

NEELY'S HOLIDAY CORNBREAD STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Cook bacon in a heavy skillet until crisp. Turn heat down and add onions and celery; saute until tender, about 6 minutes. Add the thyme and sage and saute until fragrant. Stir in pecans.
• In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth. Add to a 13 by 9 by 2-inch casserole dish. Add butter slices to the top of the casserole and cover with foil. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

HAWAIIAN SWEET BREAD HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately.

HOLIDAY THANKSGIVING STUFFING

Steps:

• In a large skillet, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. , Transfer to a large bowl; add the broth, parsley, sage, salt, poultry seasoning and pepper. Gently stir in bread cubes until mixed., Transfer to a greased 2-qt. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until heated through.

MOM'S OLD FASHION BREAD STUFFING

Steps:

• Preheat oven to 325 degrees.
• In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat.
• Stir in seasoning and lemon pepper.
• Place bread cubes in a large bowl; add onion mixture and beaten egg.
• Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring.
• Spoon stuffing into neck and body cavities of the turkey.
• If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry.
• Recipe makes enough for a 15 pound bird.

MEATY HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Brown the beef and pork in a large skillet over medium heat; drain and set aside.
• Melt the butter in the skillet over medium heat. Cook and stir the celery and onion in the melted butter until soft. Stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. Pour the sherry into the mixture; stir. Add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. Transfer the stuffing to the prepared baking dish; cover with aluminum foil.
• Bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.

HOLIDAY BREAD STUFFING

Steps:

• Melt butter with oil over medium high heat.
• Add carrots, onion and celery. Sauté 5 - 10 minutes until the onion is translucent.
• Add bay leaf and poultry seasoning. Cook a few minutes longer, until you can smell the seasonings.
• Add 3 cups chicken broth. (Hold back the last cup until you see how much liquid the bread cubes take up).
• Bring the broth and vegetables to a simmer. Turn off the heat, fish out and discard the bay leaf, and dump in both bags of stuffing cubes. Stir to coat stuffing cubes evenly with the broth mixture. If it's too dry, add some of the reserved broth.
• Spoon into 2 - two quart greased casserole dishes (they will be very full).
• Cover and bake 45 minutes to 1 hour at 325F on a rack in the middle or upper third of oven (cooking on the bottom third of the oven will burn the bottom of the casseroles).
• Check at 30 minutes to be sure it isn't drying out; if it looks too dry, add HOT broth (adding room temperature broth may break your dish).
• Remove cover last 15 minutes and drizzle with melted butter to brown the top if you like.