Old Fashioned Bread And Celery Dressing Recipes

BREAD AND CELERY STUFFING

Steps:

• Let bread slices air dry for 1 to 2 hours, then cut into cubes.
• In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
• Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

OLD-FASHIONED BREAD AND CELERY DRESSING

Steps:

• Combine ingredients by tossing lightly and place in an oblong baking pan.
• Cover with foil and bake 45 minutes.
• Uncover and bake 15 minutes more.

GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING

Steps:

• Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
• Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
• In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

OLD-FASHIONED EGG AND BREAD DRESSING

Steps:

• Melt 4 tablespoons of the butter in a skillet. Add the onion, pepper, celery, salt, pepper, sage, thyme, marjoram, garlic and Tabasco. Cook, stirring, over medium heat until wilted, about 5 minutes.
• Transfer the mixture to a mixing bowl. Add the bread, chopped eggs, broth, beaten egg and parsley. Blend well and check for seasoning.
• Grease a baking dish with the remaining 1 tablespoon butter and put the dressing in it. Bake, uncovered, 30 minutes in the oven with the turkey. Serve with the turkey.