Kneaders To Die For Stuffing Recipes

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KNEADERS TO DIE FOR STUFFING



Kneaders to Die for Stuffing image

If you live near a Kneaders bakery, their stuffing recipe is the way to go! Stuffing made with Asiago Cheese Croutons is out of this world! If you don't live near a Kneaders and can find Asaigo cheese bread to make your own croutons you will definately want to give this recipe a try. I do add to their original recipe, cooked pork sausage, but either way it is good! It takes about 3 pkgs of croutons for a 9 X 13. I am guessing it is 9 cups.

Provided by lisar

Categories     < 60 Mins

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 cup butter
2 cups chopped celery
1 cup chopped onion
1 teaspoon black pepper
1 lb pork sausage
2 (14 ounce) chicken broth
9 cups kneaders asiago cheese croutons

Steps:

  • Place croutons in large bowl.
  • Brown celery and onion in butter, add pepper and chicken broth.
  • In another skillet brown sausage.
  • Pour vegetable mixture and sausage over croutons.
  • If the mixture is not wet enough add ¼ to ½ cup of water or chicken broth.
  • Cover and bake at 375° for 25 to 35 minutes.

Nutrition Facts : Calories 303.6, Fat 27.2, SaturatedFat 12.5, Cholesterol 71.4, Sodium 797.5, Carbohydrate 3.4, Fiber 0.8, Sugar 1.6, Protein 11.2

TO-DIE-FOR THANKSGIVING STUFFING



To-Die-For Thanksgiving Stuffing image

This is a basic recipe that continues to evolve each year (one that was itself extrapolated from an intriguing Bon Appetit recipe). Add, subtract, go wild: the rich flavors of pumpernickel, bacon, and rye can stand up to just about anything! Warning: This is a HUGE recipe. Stuffs a 24 lb. turkey with leftovers to spare. Adjust as needed.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 11

1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale (or dried in a 200-degree warm oven)
1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
1 lb. thick-cut bacon, chopped and browned, fat reserved
8 eggs, lightly beaten
2 large onions, chopped
8 cloves garlic (or more to taste), crushed
2 tbsp. rosemary
1 tbsp. thyme leaves
1 lb. toasted pecans
2 quarts rich chicken or turkey stock (more or less depending on your preference for dry or wet stuffing)
1 cup bourbon

Steps:

  • Saute onions, garlic, and rosemary in 4 tablespoons of the reserved bacon fat until golden and soft.
  • In a huge bowl (or the nearest thing you've got--I use the turkey roaster), combine bread cubes, eggs, and remaining bacon fat. Then add onion/garlic mixture, the thyme, and pecans.
  • Combine the bourbon and chicken stock; starting with 1 quart, add enough stock to produce the consistency YOU recognize as "stuffing."
  • When combined, stuff bird or place in separate large baking dish(es).
  • Bake at 350 for at least 45 minutes--longer if you prefer a dark crust on your stuffing.
  • Serves 12 or more as part of a Thanksgiving feast.

KNEADERS STUFFING RECIPE



Kneaders Stuffing Recipe image

Provided by á-32604

Number Of Ingredients 5

1/2 cup butter
1 cup chopped onion
2 cups chopped celery
2 cans chicken broth
2 packages Kneaders Asiago or Hazelnut 12 Grain croutons

Steps:

  • In a medium saucepan, brown onion and celery in butter. Add broth to onion mixture Add croutons to broth mixture. (if mixture is too dry, add 1/4 to 1/2 cup of broth) Pour stuffing mixture into 9x13 baking pan and cover with tinfoil. Bake at 375 degrees for 25 to 35 minutes

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