No Fail Bread Dressing Recipes

CLASSIC BREAD DRESSING RECIPE

Classic Bread Dressing Recipe image

Step away from the boxed bread stuffing! This easy bread stuffing recipe has all of the classic flavors of the bread stuffing you love, but it's even better because it's made from scratch with good-quality sourdough bread, fresh parsley and thyme, and celery, leeks, and garlic for that unmistakable Thanksgiving Day aroma. Sourdough bread has a slightly tangy flavor and soft texture that works well in this dressing. Look for a fresh loaf of sourdough bread in your supermarket's bakery section and cut it into cubes. Let the cubes air-dry on your counter overnight before toasting them on a baking sheet in the oven. For the most flavor and moisture, combine the wet and dry ingredients thoroughly and let them sit in the baking dish for 15 minutes before you bake the stuffing so that the bread fully soaks up all of the delicious flavors. If you're crunched for time (and who isn't on Thanksgiving?) this stuffing recipe can easily be prepped several hours in advance too. Assemble the recipe and pour the mixture into the baking dish, then let it sit in the refrigerator until you're ready to bake. Although cornbread dressing reigns supreme in the South, this savory, homemade bread stuffing deserves a seat at your Thanksgiving table too.

Provided by Lisa Cericola

Categories Stuffing and Dressing

Time 1h22m

Yield Serves 8 (serving size: 1 1/4 cups)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
2 cups sliced celery (about 6 stalks)
3 leeks, white parts only, thinly sliced
3 garlic cloves, chopped
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 cups reduced-sodium chicken broth, divided
9 cups cubed sourdough bread (about 16 oz.), toasted
1/4 cup (2 oz.) melted unsalted butter
3 large eggs, lightly beaten
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Preheat oven to 375°F. Heat oil and 2 tablespoons butter in a large nonstick skillet over high until butter melts. Stir in celery and leeks; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add thyme, salt, pepper, and 1/2 cup of the broth; cook, stirring, 1 minute.
Combine celery mixture and bread cubes in a large bowl. Add melted butter, eggs, and remaining 1 1/2 cups broth; stir to combine.
Spoon mixture into a lightly greased 11- x 7-inch baking dish; let stand 15 minutes. Bake in preheated oven until golden brown, 40 to 45 minutes. Sprinkle with parsley.

BREADLESS STUFFING

Breadless Stuffing image

After the holidays, I had an extra turkey breast in my freezer. Since starting the 'South Beach Diet,' I couldn't figure out how I could make a great stuffing for phase one. I think I have come close. This is a lot better than I even though it would be!

Provided by J McDonald

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

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
½ cup diced celery
⅓ cup diced onion
½ cup water
1 ½ cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
1 egg
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 23.4 mg, Fat 5.1 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 777.9 mg, Sugar 0.7 g

MONICA'S NEVER FAIL ROLLS

Monica's Never Fail Rolls image

These light and delicious rolls are easy to make, economical, and require no kneading.

Provided by DEBEAR

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 6h

Yield 36

Number Of Ingredients 11

Ingredients

2 cups milk, divided
10 tablespoons shortening
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
10 tablespoons white sugar
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 ½ cups all-purpose flour
½ cup margarine, melted

Steps:

Place 1 cup milk with shortening in a saucepan. Stir constantly over medium heat until shortening melts. Do not allow to boil. Remove from heat and let cool slightly. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Pour milk and margarine into a large bowl. Add remaining cup of milk and dissolved yeast. In a separate bowl, sift together sugar, 4 cups flour, baking powder, baking soda and salt. Gradually flour mixture to milk mixture, using a wire whisk or electric mixer. Place uncovered bowl on stove. Allow dough to rise 2 to 2 1/2 hours until doubled in bulk.
Stir remaining 1 1/2 cups flour into dough and mix well. Turn dough out onto a lightly floured surface and divide in half. Roll out until 1/8 inch thick. Brush with melted margarine and cut with biscuit cutter . Fold each roll in half and dip in melted margarine, place on greased cookie sheets. For immediate use continue to let rolls rise 2 hours or until doubled in bulk. Refrigerate or freeze rolls if you do not plan to use at once.
Preheat oven to 425 degrees F (220 degrees C).
Bake in a preheated oven for 15 to 20 minutes until golden brown. When using frozen rolls, remove from freezer at least 4 hours before serving. When using refrigerated rolls, allow 3 hours for rolls to rise.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 18.8 g, Cholesterol 1.1 mg, Fat 6.5 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 177.1 mg, Sugar 4.2 g

NEVER FAIL BREAD DRESSING

Never Fail Bread Dressing image

A quick and easy dressing recipe. Almost as easy to make as the boxed stuff, but with a real homemade taste.

Provided by Chef George S.

Categories Thanksgiving

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1/2 cup celery, chopped
1/4 cup onion, chopped
1/4 cup pecans, chopped coarsely
1/4 teaspoon ground black pepper
1 teaspoon rubbed sage
1/2 teaspoon marjoram
4 cups dry bread cubes
1 egg
1/2 cup chicken broth

Steps:

Melt butter over low medium heat.
Add celery and onions and saute until vegetables are soft, but not browned. Add pecans,pepper, sage and marjoram. Stir to combine and remove from heat.
Beat egg with chicken broth and pour over bread cubes. Stir to combine and add butter mixture. Fold together gently until well mixed.
Spoon dressing into a buttered casserole pan, cover, and bake at 375F for 35 minutes. Uncover for last 10 minutes if you like a crisp top.

Nutrition Facts : Calories 221.3, Fat 13.3, SaturatedFat 4.8, Cholesterol 68.1, Sodium 402.7, Carbohydrate 20.5, Fiber 2, Sugar 2.6, Protein 5.8

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