Homemade Bread Stuffing Recipes

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REALLY EASY BREAD STUFFING



Really Easy Bread Stuffing image

Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.

Provided by Katie

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Yield 5

Number Of Ingredients 6

1 (1 pound) loaf white bread
1 small onion, chopped
1 teaspoon poultry seasoning
1 pinch salt
1 pinch ground black pepper
¼ cup water

Steps:

  • Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
  • Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 47.6 g, Fat 3 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 619.1 mg, Sugar 4.5 g

BREAD STUFFING



Bread Stuffing image

Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 8

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

Steps:

  • Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
  • Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
  • Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg

THE BEST STUFFING RECIPE



The Best Stuffing Recipe image

An Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter.

Provided by Kristen Chidsey

Categories     Side Dish

Time 1h20m

Number Of Ingredients 8

1/4 cup butter (plus more for greasing pan)
1 large onion (diced)
3 celery stalks (chopped)
3 sprigs fresh thyme leaves (stems discarded)
1 pound bread (cubed)
2 cups chicken stock
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
  • Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
  • Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
  • Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
  • Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
  • Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
  • Pour the prepared stuffing into the prepared baking dish and cover with foil.
  • Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

Nutrition Facts : Calories 235 kcal, Carbohydrate 32 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 588 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

BASIC BREAD STUFFING



Basic Bread Stuffing image

This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)

Provided by Stacky5

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

12 cups dry bread cubes
1 cup chopped onion
1 cup chopped celery
3 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon poultry seasoning
1/2 teaspoon sage
1 cup melted real butter (not margarine)
1/2-1 cup hot chicken broth or 1/2-1 cup turkey broth, to moisten

Steps:

  • Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
  • Stuff into the cavity of the turkey before roasting, if desired.
  • OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
  • NOTE: Allow 1 cup stuffing for each pound of poultry.

THREE-BREAD STUFFING



Three-Bread Stuffing image

Provided by Sandra Lee

Time P1DT1h30m

Yield 8 servings

Number Of Ingredients 13

1/2 loaf sourdough bread
1/2 loaf rye bread
4 tablespoons unsalted butter plus more for greasing
1 cup frozen chopped onions
3 stalks celery, chopped
2 medium carrots, chopped
Kosher salt and freshly ground black pepper
1 (14-ounce) bag cornbread stuffing
2 cups chicken broth
1 cup turkey gravy
2 large eggs, beaten
1 tablespoon poultry seasoning
1/2 cup grated Parmesan

Steps:

  • Cut the breads into 1-inch cubes and spread them out onto baking sheets. Leave out overnight to get stale. (Alternately, bake them in a 300 degree F oven for 30 minutes to dry them out).
  • In a large skillet over medium heat, add the butter. When it is melted add the onions, celery, and carrots and season with salt and pepper. Cook until the vegetables are soft, about 10 minutes. Turn off the heat and let cool a bit.
  • Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
  • Put the bread cubes into a large bowl with the cornbread stuffing and add the cooled vegetables. In a medium bowl, whisk together the broth, gravy, eggs, and poultry seasoning. Pour over the bread and mix; the mixture should be fairly moist but not wet. If it seems to dry, add some more broth. Fill the baking dish with the stuffing and top with the Parmesan. Bake until the top is browned and the stuffing is cooked through, 35 to 40 minutes.

HOMEMADE BREAD STUFFING



Homemade Bread Stuffing image

This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.

Provided by Mary Guilds

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

Time 1h25m

Yield 16

Number Of Ingredients 9

1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g

BREAD STUFFING 101



Bread Stuffing 101 image

Provided by Food Network

Categories     side-dish

Yield 10 cups

Number Of Ingredients 8

8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
3 medium celery ribs with leaves, chopped
15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or canned reduced-sodium chicken broth \
2 teaspoons poultry seasoning, preferably homemade (recipe follows), optional
Salt and freshly milled black pepper

Steps:

  • In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
  • Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.

BASIC BREAD STUFFING



Basic Bread Stuffing image

To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h

Number Of Ingredients 9

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

  • Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
  • Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
  • Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 236 g, Fat 8 g, Fiber 2 g, Protein 9 g, SaturatedFat 4 g

STUFFING BREAD



Stuffing Bread image

My family loves stuffing. It occurred to me that if the traditional seasonings could be incorporated into the bread itself, I wouldn't have to start with plain bread cubes to make my stuffing. So I came up with this savory recipe. Last year, I gave loaves to friends as holiday gifts. They loved it.

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 19

3-1/2 to 4 cups all-purpose flour
2 tablespoons active dry yeast
2 tablespoons sugar
1 tablespoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon paprika
1-1/2 cups warm water (120° to 130°)
2 tablespoons canola oil
1 egg
STUFFING:
3 eggs, lightly beaten
1/4 cup butter, melted
3 to 4 cups chicken broth or water

Steps:

  • In a bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-35 minutes or until golden brown. Remove to a wire rack to cool. , To make stuffing, cut cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.

Nutrition Facts :

MOM'S BEST BREAD STUFFING



Mom's Best Bread Stuffing image

Traditional turkey/chicken stuffing recipe my mom, Agnes, has been making since before I was born. Can also be cooked outside the bird in an oven baking dish. Excellent cold, sliced on turkey sandwiches!

Provided by Kachup

Categories     Grains

Time 2h50m

Yield 1 stuffing

Number Of Ingredients 9

4 cups dried or toasted bread, cubed (good for an 8 - 10 lb. roasting chicken or turkey)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 egg, slightly beaten
3 tablespoons butter
3 tablespoons onions, chopped
1 1/2 cups celery, chopped
2 tablespoons cooking oil

Steps:

  • Moisten bread cubes with milk or hot water.
  • Add salt, pepper, poultry seasoning, and egg.
  • Combine mixture.
  • Melt butter in frying pan and add onions until slightly browned, then add celery.
  • Stir, then add to bread cube mixture.
  • Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
  • Rub turkey or chicken well with oil, salt, and pepper.
  • Put in 300 degree oven for 2 1/2 hours.
  • After 1 1/2 hour turn oven down to 250 degrees.

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield about 10 cups

Number Of Ingredients 11

1/4 pound butter
1 medium-size onion, minced
1 cup minced Italian parsley
1 cup minced celery, including leaves
1 tablespoon salt, or to taste
1 1/2 teaspoons pepper
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon sage
8 cups stale bread, cut into 1/2-inch cubes, toasted lightly
1/2 cup chicken broth, plus another 1/2 cup if stuffing is not cooked in turkey

Steps:

  • In a skillet over medium heat, melt the butter. Add the onion, and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper, thyme, rosemary and sage, and cook for 5 minutes. Place the mixture in a large mixing bowl, add the cubed bread and chicken broth, and toss to combine.
  • When cool, stuff the turkey and bake. If you prefer, preheat the oven to 350 degrees, add 1/2 cup chicken broth to the stuffing and bake in a casserole for 40 minutes.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 259 milligrams, Sugar 4 grams, TransFat 0 grams

THE BEST SOURDOUGH STUFFING



The Best Sourdough Stuffing image

This is the best Thanksgiving stuffing I've ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you'll want to make it year-round. Used bread from your freezer stash or bake one or two quick No Knead Sourdough Breads a few days or weeks ahead.

Provided by Melissa Johnson

Categories     Recipes

Time 1h35m

Yield 8-12

Number Of Ingredients 16

1 cup unsalted butter (227 grams / 16 Tbsp) You can use half butter and half olive oil if you prefer.
2 large onions, diced
3-4 celery stalks, diced
8-10 mushrooms, chopped (227 grams / 8 oz)
6 garlic cloves, minced
1/2-1 tsp salt
1/2-1 tsp pepper
1/4 cup chopped fresh sage
1/4 cup chopped fresh tarragon or parsley
2 tablespoons chopped fresh rosemary
12-14 cups of cubed sourdough bread, stale or toasted (about 1½ loaves' worth)
3 cups vegetable, chicken, or turkey stock, divided
2-3 large eggs
Additional fresh herbs for sprinkling
Optional 3/4 cup finely chopped walnuts or roasted chestnuts
1-2 cups water as needed.

Steps:

  • Chop the onions, celery, mushrooms, garlic, optional walnuts or chestnuts, and herbs.
  • Melt the butter in a large skillet over medium heat. Add the onion, celery, mushrooms, and garlic. Saute and add salt and pepper to taste (the amount you use will depend on your preference and your stock e.g. homemade unsalted or not).
  • When the vegetables have softened, add the herbs and optional nuts, and saute for another minute or so, then add 1 cup of the stock.
  • In a medium bowl (with a pour spout if possible), beat the eggs, then add the remaining 2 cups of stock.
  • Place your cubed sourdough bread in a large mixing bowl. (You could put the bread directly in the baking pan, but stirring may be difficult.)
  • Pour the saute mixture over the cubed bread and mix. Then pour on the stock-egg mixture and fold everything until it's thoroughly combined.
  • Preheat your oven to 350°F and lightly oil or butter a 9x13 baking dish.
  • Transfer the mixture to your baking dish and spread evenly, cover and let sit for about 20 minutes for the bread to absorb the liquids.
  • After the rest, if the top bread cubes seem dry and there is no loose liquid underneath, sprinkle on 1-2 cups of water, stir everything again inside the pan, and then put the pan in the oven.
  • Bake for 45-50 minutes, until the internal temperature is at least 160°F. Cover with foil if the stuffing begins to brown too much.
  • After removing from the oven, sprinkle with additional fresh herbs if you want.

BASIC BREAD STUFFING



Basic Bread Stuffing image

Provided by James Beard

Categories     Onion     Side     Thanksgiving     Stuffing/Dressing     Fall     Parsley     House & Garden     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough for a 10-pound bird

Number Of Ingredients 7

1/2 pound (or more) butter
1 cup finely chopped shallots, onions, or spring onions
8 cups (approximately) fresh bread crumbs, crusts and all
1 tablespoon fresh tarragon (or more to taste) or 2 teaspoons dried tarragon, moistened in a little white wine for 1 hour
1 cup finely chopped parsley
1 tablespoon salt, or to taste
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Place the butter, shallots or onions in a saucepan, and allow the butter to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted butter if needed, and taste for seasoning. Stuff the bird lightly just before roasting.
  • Herb Variations:
  • Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.)
  • 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour.
  • 2. Sage. Use with discretion, or it smothers all other flavors.
  • 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs.
  • 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand.
  • Another way to give the flavor of fresh basil to your dressing is by adding pesto , the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing.
  • Additives for Basic Bread Stuffing:
  • You will have to reduce the amount of crumbs, depending upon the quantity of additive.
  • 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins).
  • 2. 1 cup or more toasted salted filberts.
  • 3. 1 cup or more toasted unbalanced almonds.
  • 4. 1 cup or more salted pecan halves.
  • 5. 1 1/2 to 2 cups toasted walnut halves.
  • 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose.
  • 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley.
  • 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt.
  • 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding.

"SIMPLE IS BEST" DRESSING



Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.

Provided by Victoria Granof

Categories     Thanksgiving     Bon Appétit     Side     Stuffing/Dressing     Herb     Onion     Bake     Celery     Peanut Free     Tree Nut Free     Soy Free     Vegetarian

Yield 8-10 servings

Number Of Ingredients 12

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

Steps:

  • Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
  • Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
  • Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
  • Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

BREAD STUFFING



Bread Stuffing image

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

1/2 pound (2 sticks) butter
1 cup chopped onion
1/2 cup pine nuts or chopped walnuts
6 to 8 cups coarse fresh bread crumbs (see tip)
1 tablespoon minced fresh tarragon or sage leaves, or 1 teaspoon dried tarragon or sage, crumbled
Salt and freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped fresh parsley leaves

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

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From pillsbury.com


CLASSIC BREAD STUFFING RECIPE ... SIMPLE - HELLO LITTLE HOME
2018-11-12 Stir in parsley, then adjust seasoning to taste with additional salt and pepper, if needed. Place bread cubes in a large bowl. Top with vegetables and egg. Add broth, a little at a time, stirring well after each addition. Add just enough broth so stuffing is moistened, but not soggy. Transfer stuffing to baking pan.
From hellolittlehome.com


BEST BREAD STUFFING - CANADIANCOOKINGADVENTURES.COM
2021-12-29 In a large frying pan ad the butter and olive oil and saute the onions and mushrooms till browned. Add in the cubed bread and toss with all the seasonings and mix everything till combined. Pre-heat oven to 350 f and place into a small baking dish and mix in the chicken stock. Bake uncovered 20 - 25 minutes.
From canadiancookingadventures.com


INSTANT SPRING ROLL RECIPE | BREAD SPRING ROLL IN 10 MINUTES
1 day ago How to make instant spring roll with step by step photo: firstly, in a large wok heat 2 tbsp oil. add 2 chilli, 2 clove garlic, 2 tbsp spring onion and saute well. add ½ onion and saute until the onion shrinks slightly. now add 5 beans, 1 carrot, ½ …
From hebbarskitchen.com


CLASSIC BREAD STUFFING RECIPE - RECIPE - FINECOOKING
In a large skillet over medium heat, melt half of the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with pepper. Melt the remaining butter.
From finecooking.com


OLD-FASHIONED BREAD STUFFING | BETTER HOMES & GARDENS
Stuffing Addition Options: 1) Stir 2 medium cored and chopped apples into bread cubes. 2) Omit 1 cup of the celery and substitute 2 cups sliced mushrooms. Cook mushrooms with the celery in Step 1, above. 3) Stir one 15-ounce can chestnuts, …
From bhg.com


CLASSIC BREAD STUFFING - CULINARY HILL
2021-03-14 Preheat the oven to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter. In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until softened, about 7 to 8 minutes. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and ½ teaspoon pepper.
From culinaryhill.com


CLASSIC BREAD STUFFING RECIPE - LIFEMADEDELICIOUS.CA
2009-08-26 1. Melt butter in 4 qt (4 L) saucepan over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove from the heat. 2. Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated. 3. Use to stuff one 10 to 12 pound (4.5 to 5.5 kg) turkey.
From lifemadedelicious.ca


EASY STUFFING RECIPE - SPEND WITH PENNIES
2018-10-19 Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes. Place bread cubes in a large bowl.
From spendwithpennies.com


JIFFY CORNBREAD STUFFING DRESSING RECIPE - THERESCIPES.INFO
Jiffy Cornbread Stuffing - EasyHealth Living hot easyhealthllc.com. Crumble cornbread into large bowl and add bread crumbs. Stir and cover loosely. Set aside at least 30 minutes or overnight to dry out. Melt butter in skillet over medium heat.
From therecipes.info


HOMEMADE STUFFING RECIPE USING ROMAN MEAL BREAD
Preheat the oven to 350 degrees Fahrenheit. Place the herbs in a grinder if using whole herbs and powder them. If they are already ground, simply combine them into a single container and mix well. Drizzle the sunflower oil over the top of the bread cubes. Sprinkle the herbs over the top of the bread cubes.
From experimentalhomesteader.com


EASY HOMEMADE STUFFING FROM BREAD - MY HOMESTEAD LIFE
2021-08-03 Preheat oven to 350°F. First, melt the butter in a large skillet over medium-low heat. Add onion, celery and poultry seasoning and herbs. Cook over medium-low until the celery and onions are tender. Remove from heat and add bread cubes, salt and pepper. Stir to coat bread cubes with mixture.
From myhomesteadlife.com


HOMEMADE BREAD STUFFING • LONGBOURN FARM
2019-10-30 Toss the dried bread, chopped bacon, and sauteed veggies together. Whisk together the broth and the eggs. Pour the mixture over the bread crumb mixture and toss to combine. Pour into a 9×13 baking dish. Cover with foil and bake for 15 minutes. Uncover and bake for an additional 5-10 minutes, or until golden brown.
From longbournfarm.com


MOIST BREAD STUFFING RECIPE: A TRADITIONAL CLASSIC
Instructions. Cook giblets from turkey in about 1 1/2 cups of water (or you can use turkey broth). Melt butter in separate pan. Add water chestnuts, celery, carrot, onion, nuts, mushrooms (optional), sage, parsley, and salt & pepper to the bread cubes and mix well. Pour melted butter evenly over mixture and mix with a large spoon until well mixed.
From housewivesoffrederickcounty.com


STUFFING FROM SCRATCH WITH HOMEMADE BREAD CUBES
2021-10-15 Make Homemade Stuffing. To make homemade stuffing from your bread cubes simply sauté a diced onion and a few stalks of celery in a ¼ cup (half stick) of butter for 5 minutes. Add the cubes and enough broth to moisten them, 2 cups should do. Bake at 350 for 30 minutes. There, you just made delicious stuffing from scratch!
From diynatural.com


HOMEMADE BREAD STUFFING | RECIPES - FRESH CITY FARMS
2020-09-25 Shop this recipe. Homemade Bread Stuffing Ingredients: 3 tbsp salted butter 1 onion, diced 2 ribs celery, diced 2 carrots, diced 1-1/2 cups chicken stock 5 cups cubed bread 1/4 cup chopped fresh parlsey 3 tbsp chopped fresh sage 1 tbsp chopped fresh thyme 1/4 tsp each kosher salt and pepper. Instructions: In a large nonstick pan over medium ...
From freshcityfarms.com


BREAD STUFFING RECIPE | MYRECIPES
Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat.
From myrecipes.com


10 BEST BASIC BREAD CRUMB STUFFING RECIPES | YUMMLY
2022-06-01 stuffing mix, black pepper, butter, New York (top loin) pork chops and 3 more Roasted Chicken with Sourdough Stuffing KitchenAid rosemary, celery, garlic, butter, salt, sourdough bread, white onion and 6 more
From yummly.com


EASY HOMEMADE STUFFING RECIPE | I HEART RECIPES
2018-06-16 Add in the cooked vegetables, and sprinkle in the poultry seasoning, remaining salt, and pepper. Mix until everything is well combined. Lightly grease or oil a 9x13 bake dish. Add in the stuffing mixture. Bake in the oven on 350F, uncovered, for 45-50 minutes. Remove the dressing from the oven, and let sit for 5 minutes.
From iheartrecipes.com


BREAD STUFFING FOR TWO - CULINARY HILL
2021-08-01 Preheat the oven to 350 degrees and butter a 9-inch square baking pan. In a skillet over medium-high heat, melt the butter until foaming. Add the celery and chopped onion and sauté until soft and translucent, about 7 to 8 minutes. In a mixing bowl, beat the egg. Whisk in the broth, salt, and pepper and set aside.
From culinaryhill.com


MOM'S TRADITIONAL BREAD STUFFING - GATHER FOR BREAD
2017-11-09 Sprinkle with sage, rosemary, thyme, salt and pepper. Pour butter mixture over the bread cubes. Drizzle with chicken broth. Toss to combine and moisten. Preheat oven to 325°. Bake in a covered casserole dish for 30-45 minutes or …
From gatherforbread.com


EASY AMERICAN STUFFING (SMALL BATCH) • ZONA COOKS
2022-05-31 How to make stuffing from scratch: Preheat your oven to 375 degrees F. Spray an 18.6 oz. oven safe baking dish with non-stick spray. Click for an 18.6 oz. oven safe baking dish. Dice the onion and celery into small bite sized pieces. Heat a saucepan over medium heat, add the onion, celery, and broth. Cover and cook for 5 minutes.
From zonacooks.com


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