Moms Best Bread Stuffing Recipes

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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

HOMEMADE STUFFING



Homemade Stuffing image

A traditional recipe for Homemade Stuffing made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious! It is the perfect stuffing recipe for your Thanksgiving table! Can easily be doubled for a crowd.

Provided by Susie Weinrich

Categories     Side Dish

Time 1h20m

Number Of Ingredients 12

12 cups Stale White Bread - cut into 1 inch cubes ((approx 1 lb 4 oz loaf of bread - see notes below for details))
3/4 cup plus 2 tbsp butter (divided )
1 large yellow or white onion, chopped
2 cup celery, chopped (stalks and leaves!)
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp poultry seasoning
1/2 tsp marjoram
3 tbsp (heaping) fresh sage, chopped
1/3 cup fresh parsley, chopped (Curly or Italian will work)
2 eggs
1 cup chicken broth or stock

Steps:

  • Cut the bread into 1 inch cubes.
  • Make the bread stale by one of the two options:A. Overnight - Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method - Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
  • Preheat the oven to 350° and prep a 9x9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9x13 or 10x15 baking dish)
  • In a large saute pan over medium heat melt 3/4 cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
  • Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
  • In a small bowl whisk together the eggs and broth.
  • Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
  • Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tbsp of butter and dot the top of the stuffing.
  • Cover the dish with foil and bake for 30 minutes. remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
  • Serve right away!

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

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.

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.

MOM'S DRESSING



Mom's Dressing image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

Oil, for sauteing
2 onions, chopped
2 ribs celery, chopped
1 apple, chopped
2/3 loaf white bread, toasted and broken into pieces
2 eggs
1 1/2 cups milk
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium-sized saute pan, heat the oil over medium heat. Add the onion, celery, and apple and saute until just tender. Remove from the heat and add the onion mixture to the bread in a large mixing bowl. In a medium mixing bowl, beat the eggs with the milk, sage, salt, and pepper. Pour over the bread mixture and stir to combine and moisten the bread. Transfer to a casserole dish and bake for about 1 hour or until browned on top. Serve.

MOM'S BEST STUFFING



Mom's Best Stuffing image

A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.

Provided by crazymom

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs

Steps:

  • Saute sausage until brown; remove from pan and cut into small bites.
  • In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
  • Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
  • Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
  • Toss well and adjust seasoning.
  • Stuffing should be moist but not soggy. Add more stock if needed.
  • Transfer to a baking dish.
  • Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
  • Or better yet stuff it into a big fat turkey.

Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13

MOM'S SAUSAGE AND CRANBERRY STUFFING



Mom's Sausage and Cranberry Stuffing image

Freshly toasted Italian bread crumbs, two incredibly rich sausages, and so unbelievably moist, it will surely impress your guests for the big feast this year!

Provided by Culinary Envy

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 2h10m

Yield 20

Number Of Ingredients 19

1 loaf soft Italian bread
½ cup salted butter
¾ pound mild Italian sausage links, casings removed
¾ pound andouille sausage links, casings removed
2 cups diced yellow onion
2 cups diced celery
4 cloves garlic, minced
¼ cup minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon poultry seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 cups low-sodium chicken broth, divided
1 medium orange, zested and juiced, divided
3 large eggs
¼ cup minced fresh Italian parsley
1 (10 ounce) package dry bread stuffing mix
¼ cup dried cranberries, or more to taste

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C).
  • Dice bread into 3/4-inch cubes; spread into an even layer on a rimmed baking sheet.
  • Bake in the preheated oven, stirring several times, until toasted, about 45 minutes. Keep oven on.
  • Meanwhile, melt butter in a large Dutch oven over medium-high heat until foaming, about 2 minutes; do not allow butter to burn. Add Italian and andouille sausages. Cook, breaking sausages up into fine pieces, until just a few bits of pink remain, about 8 minutes.
  • Add onion, celery, garlic, sage, rosemary, thyme, poultry seasoning, salt, and pepper. Stir frequently until vegetables are softened, about 7 minutes. Remove from the heat and stir in 2 cups chicken broth, orange juice, and 1 tablespoon orange zest.
  • Whisk remaining 2 cups chicken broth, eggs, and parsley together in a medium bowl until combined. Slowly stir in the sausage mixture. Gently fold in the toasted bread cubes, stuffing mix, and dried cranberries until evenly mixed. Transfer to a buttered 9x13-inch baking dish and cover tightly with aluminum foil.
  • Bake until an instant-read thermometer reads 150 degrees F (66 degrees C), about 45 minutes. Remove foil and continue to bake until crispy and golden brown on top, about 10 more minutes.
  • Remove from the oven and let cool for 5 minutes before serving. Sprinkle with additional parsley if desired.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 33.1 g, Cholesterol 57.6 mg, Fat 15.2 g, Fiber 2.2 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 887.5 mg, Sugar 4.4 g

FEATURED RECIPE: MOM'S BEST STUFFING



Featured Recipe: Mom's Best Stuffing image

Time 1h30m

Number Of Ingredients 15

12 ounces bulk sausage or 12 ounces sausage links
1/2 cup butter
3 cups onions, chopped
1 cup celery, chopped
3 cups mushrooms, chopped
6 cups cornbread stuffing mix
6 cups bread cubes
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground pepper
1 cup pecans, chopped
1 1/2 cups turkey broth or 1 1/2 cups chicken broth
2 eggs

Steps:

  • 1. Sauté sausage until brown; remove from pan and cut into small bites. 2. In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened. 3. Transfer sausage and veggies, including any butter that is left in the pan to a bowl. 4. Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs. 5. Toss well and adjust seasoning. 6. Stuffing should be moist but not soggy. Add more stock if needed. 7. Transfer to a baking dish. 8. Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top. 9. Or better yet stuff it into a big fat turkey.

Nutrition Facts : Nutritional Facts Serves

MOM'S BREAD STUFFING WITH MUSHROOMS AND BACON RECIPE - (4.5/5)



Mom's Bread Stuffing with Mushrooms and Bacon Recipe - (4.5/5) image

Provided by á-1554

Number Of Ingredients 12

1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups) (can substitute with 12 slices of Italian bread)
3/4 pound bacon (about 12 slices), cut into 1/2-inch pieces
1 large onion
3 cups chopped celery
1 pound mushrooms, sliced (used 2 cans of sliced)
1 1/2 tablespoons dried sage leaves
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2 1/2 cups (or more) canned low-salt chicken broth (also can use stock)
2 large eggs
1 1/2 teaspoons baking powder

Steps:

  • Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl. Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped onion and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.

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