OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
OLD-FASHIONED BREAD STUFFING
You can't Thanksgiving without the turkey dressing. This delicious traditional stuffing recipe makes enough to stuff up to a 15-pound Thanksgiving turkey. The old-fashioned dressing can also be baked in a casserole dish.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-qt. casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.
Nutrition Facts : Calories 181 kcal, Carbohydrate 20 g, Cholesterol 22 mg, Protein 4 g, SaturatedFat 5 g, Sodium 342 mg, Sugar 2 g, Fat 10 g, UnsaturatedFat 4 g
MOM'S OLD FASHION BREAD STUFFING
This is our oldest family recipe. It is the essential stuffing and is the taste of our family meals.
Provided by mrsteacher22
Categories Grains
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat.
- Stir in seasoning and lemon pepper.
- Place bread cubes in a large bowl; add onion mixture and beaten egg.
- Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring.
- Spoon stuffing into neck and body cavities of the turkey.
- If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry.
- Recipe makes enough for a 15 pound bird.
Nutrition Facts : Calories 511.5, Fat 14, SaturatedFat 6.3, Cholesterol 38, Sodium 925, Carbohydrate 79.7, Fiber 5.3, Sugar 7.6, Protein 15.7
1950S CLASSIC BREAD STUFFING/CARRIE SHERIDAN
Make and share this 1950s Classic Bread Stuffing/Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Kid Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in deep kettle.
- Add minced onion and simmer on low until glossy.
- Meanwhile, combine the rest of the ingredients [making sure the parsley has been well soaked and then dried in paper towels or a salad spinner].
- Add to the onion and heat through without burning, stirring often with a wooden spoon.
- Stuffs a 10-12 lb turkey.
- You can also just make this as a side dish and pour some chicken or vegetable bouillon broth over it when it's NOT the holidays.
Nutrition Facts : Calories 438.3, Fat 32.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 575.3, Carbohydrate 32.2, Fiber 2, Sugar 3.5, Protein 5.2
HOMEMADE BREAD STUFFING
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
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
OLD FASHIONED BREAD STUFFING RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. In a large skillet cook celery, onion, and carrot in hot butter over medium heat for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat; stir in parsley (if desired), poultry seasoning, and pepper. In a very large bowl combine celery and onion mixture with bread cubes. Drizzle with enough broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole. Bake, covered, for 30 to 45 minutes or until heated through. *TIP: To make dry bread cubes, preheat oven to 300°F. Cut 12 to 14 slices white bread into 1/2-inch cubes to yield 8 cups. Spread into two 15x10x1-inch baking pans; bake for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours. Slow Cooker Directions: Prepare as directed, doubling the amounts of all ingredients, except use 1-1/3 cups chicken broth. Omit the 2-quart casserole and lightly coat a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Spoon stuffing into the slow cooker. Cover and cook on low-heat setting for 3-1/2 to 4 hours. (Stuffing gets very moist as it cooks.) Make-Ahead Directions: Prepare as directed through Step 2, except do not preheat oven. Cover casserole tightly with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 350°F. Remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 45 minutes or until an instant-read thermometer inserted into center of stuffing registers 165°F.
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- Leave the slices of bread out to dry overnight. * I use cookie sheets and turn it before going to bed. If you forget or don't have time, you can dry it in the oven - see *NOTES. But as long as it's not really soft it's fine to use.
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