Oldfashionedherbstuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by Food Network

Categories     side-dish

Time 55m

Yield 18 (3/4-cup) servings

Number Of Ingredients 9

1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
1/2 teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • 3. Bake 35 minutes or until heated through and lightly browned.

CLASSIC HERB STUFFING



Classic Herb Stuffing image

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 55m

Yield 18

Number Of Ingredients 9

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

Steps:

  • Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
  • Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
  • Bake 35 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

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

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

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

TRADITIONAL HERB STUFFING OR DRESSING



Traditional Herb Stuffing or Dressing image

Here is a good basic stuffing &/or dressing recipe. It has mushrooms and nuts and all the other good things that one thinks of when you visualize a turkey roasting away.

Provided by Manami

Categories     Breads

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 18

3/4 cup unsalted butter, melted or
3/4 cup unsalted margarine, melted*
3/4 lb chopped button mushroom
2 medium onions, chopped
3 stalks celery, chopped
4 -6 garlic cloves, minced
2 large eggs
1/2 cup almonds or 1/2 cup pecans
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon sage
1/2 teaspoon savory
1 tablespoon chopped parsley
1 tablespoon poultry seasoning
9 cups stale bread, broken into 1-inch pieces (use any kind of bread, whole wheat would be fine, as well)
5 cups low sodium chicken broth (Vegetarian & Kosher cooking**) or 5 cups vegetable broth (Vegetarian & Kosher cooking**)

Steps:

  • Preheat oven to 350°F.
  • Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
  • Melt butter in large skillet and add mushrooms, onions, & celery.
  • Saute for 3-5 minutes until translucent.
  • Add garlic and cook for another 2-3 minutes.
  • Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
  • Add nuts and mix well again.
  • Beat the eggs.
  • Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
  • Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
  • Transfer stuffing to prepared dish.
  • Cover with buttered foil and bake until heated through, about 45 minutes.
  • Uncover and bake until top is golden brown, about 15 minutes.
  • Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.

Nutrition Facts : Calories 445.6, Fat 34.9, SaturatedFat 12.6, Cholesterol 82.5, Sodium 880.2, Carbohydrate 25.8, Fiber 2.2, Sugar 5.2, Protein 9.3

FARMHOUSE HERBED STUFFING



Farmhouse Herbed Stuffing image

This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff it into the bird.

Provided by Rick Rodgers

Categories     Thanksgiving     Stuffing/Dressing     Side     Herb     Peanut Free     Tree Nut Free     Soy Free     Sage     Rosemary     Quick & Easy

Yield 8 servings (about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside)

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into ¼-inch dice (about 3 cups)
6 stalks celery with leaves, cut into ¼-inch dice (about 2½ cups)
1 (14-ounce) package seasoned bread stuffing cubes
⅓ cup fresh parsley, chopped
1 teaspoon celery salt
1 teaspoon dried sage, crumbled
1 teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

Steps:

  • In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
  • Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
  • If using to stuff turkey:
  • Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
  • If baking in a casserole pan:
  • Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
  • Variations:
  • Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
  • Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
  • Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.

MOM'S OLD FASHION BREAD STUFFING



Mom's Old Fashion Bread Stuffing image

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

1 1/2 cups celery, chopped
1 cup onion, chopped
1/2 cup butter
1 teaspoon poultry seasoning
1/2 teaspoon lemon pepper
12 cups dry breadcrumbs
1 cup chicken broth
1 egg, beaten
milk

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

MAMA'S OLD FASHIONED STUFFING RECIPE - (4.6/5)



Mama's Old Fashioned Stuffing Recipe - (4.6/5) image

Provided by á-46561

Number Of Ingredients 9

2/3 cup vegetable oil
1 cup celery, finely chopped
1 1/4 cups onion, finely chopped
1 1/2 cups carrots, finely chopped
5 eggs, lightly beaten
1 (14-ounce) package cubed herb-seasoned stuffing mix (8 cups)
4 cups water
2 teaspoons salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray. In a large skillet, heat oil over medium-high heat. Add celery, onions, and carrots, and sauté until light golden and tender, about 10 minutes. Let cool slightly. Meanwhile, in a large bowl, combine eggs, stuffing mix, water, salt, and pepper; mix until well blended and stuffing is soft. Add vegetable mixture to stuffing mixture; mix well and place in baking dish. Bake about 1 1/4 hours, or until golden.

CLASSIC ROAST TURKEY WITH HERBED STUFFING AND OLD-FASHIONED GRAVY



Classic Roast Turkey With Herbed Stuffing and Old-Fashioned Gravy image

After trying every turkey-roasting method under the sun, I've finally settled on this as absolutely the best. The secret? Slow down the cooking of the breast area, which tends to get overcooked and dried out before the dark meat is done, with a cover of aluminum foil. These instructions are for a 12-pound turkey, which serves eight people. But you can easily scale it up for a bigger bird. Estimate about one pound of meat per person (one and a half pounds if you want lots of leftovers) and refer to the chart in the Test-Kitchen Tips, below, for the scaled-up cooking times.

Provided by Rick Rodgers

Categories     turkey     Roast     Thanksgiving

Yield Makes 8 servings

Number Of Ingredients 8

1 (12-pound) turkey
Warm Farmhouse Herbed Stuffing
Approximately 8 cups warm Homemade Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, softened, plus additional, melted, if needed for gravy
1 3/4 teaspoons salt
6 tablespoons all-purpose flour
Special Equipment
small metal skewer; kitchen string; aluminum foil; large flameproof roasting pan with flat or V-shaped rack; bulb baster (optional); instant-read thermometer; 2-quart glass measuring cup; gravy separator (optional)

Steps:

  • Place oven rack in lowest position and preheat oven to 325°F. Butter 8-inch square baking dish or 2-quart casserole. Lightly brush roasting rack with vegetable oil and place in roasting pan.
  • Remove plastic or paper packet of giblets from turkey (usually in small cavity). Remove from packaging and rinse; reserve gizzard and heart; discard floppy, dark purple liver. Remove neck from large cavity. Remove from packaging, rinse, and reserve. Using tweezers or needlenose pliers, remove any feathers and quills still attached to skin (kosher turkeys tend to require this more than others). Pull off and reserve any visible pale yellow knobs of fat from either side of tail (not found on all birds).
  • Rinse turkey inside and out with cold water and pat dry. Loosely fill small (neck) cavity with stuffing. Fold neck skin under body and fasten with metal skewer. Loosely fill large body cavity with stuffing. Transfer remaining stuffing to buttered dish and drizzle with 1/4 cup stock. Cover with aluminum foil and refrigerate until ready to bake.
  • Transfer turkey, breast-side up, to rack in roasting pan. Tuck wing tips under breast and tie drumsticks loosely together with kitchen string. Rub turkey all over with softened butter and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Tightly cover breast area with foil, leaving wings, thighs, and drumsticks exposed.
  • Transfer gizzard, heart, neck, and reserved turkey fat to roasting pan around rack. Pour 2 cups stock into pan.
  • Roast turkey 45 minutes. Baste with pan juices (lift up foil to reach breast area) and continue roasting, basting every 45 minutes, 1 1/2 hours more (2 1/4 hours total). Baste again and, if pan juices have evaporated into glaze, add 1 cup stock to pan. Roast another 45 minutes (3 hours total). Remove foil from breast area, baste, and add stock if necessary, until instant-read thermometer inserted into fleshy part of thigh (close to but not touching bone) registers 180°F, about 1 hour more (4 hours total).
  • Insert instant-read thermometer into center of stuffing in body cavity. If thermometer does not read 165°F, transfer stuffing to microwave-safe baking dish and microwave on high until 165°F, about 3 minutes for 10 degrees. Cover and keep warm. Using turkey holders (or by inserting large metal serving spoon into body cavity), transfer turkey to large serving platter. Let stand 30 minutes before carving.
  • Meanwhile, bake extra stuffing and make gravy: Raise oven temperature to 350°F. Remove giblets and neck from roasting pan and discard. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top, 1 to 2 minutes, then skim off and reserve fat or, if using separator, carefully pour juices into measuring cup, reserving fat left in separator.
  • Transfer foil-covered dish of extra stuffing to oven and bake 10 minutes. Meanwhile, add enough remaining stock to pan juices to total 4 cups. Measure turkey fat, adding melted butter if necessary to total 6 tablespoons. Straddle roasting pan across 2 burners on moderate heat and add fat. Whisk in flour, scraping up browned bits on bottom of pan, then cook, whisking constantly, 1 minute. Whisk in pan juice-stock mixture and bring to a boil, whisking often. Reduce heat to moderately low and simmer, whisking occasionally, until gravy thickens, about 5 minutes. Whisk in remaining 3/4 teaspoon salt and 1/2 teaspoon pepper and keep warm. (Gravy can be kept warm over very low heat, covered, up to 20 minutes. If it thickens, thin with additional stock before serving. If skin forms on top, whisk well to dissolve.)
  • When extra stuffing has baked 10 minutes, remove foil and bake, uncovered, until heated through, about 10 minutes. Pour gravy through fine-mesh sieve into large bowl, then transfer to gravy boat. Carve turkey and serve gravy and stuffing alongside.
  • Test-Kitchen Tips:
  • •To combat dryness, most frozen turkeys and some fresh are injected with a saline solution. This is not a good thing, though: Injected birds generally lack flavor and can have a mushy texture. For this reason, we recommend buying a fresh turkey and checking the label to be sure there aren't any additives. (Look for the words "all natural.") Don't be too concerned, though, with the many other terms that can be applied to turkeys, such as free-range, organic, or heritage. All can be excellent.
  • •When buying a fresh bird, be sure to purchase it no more than two days before Thanksgiving. If you must get a frozen bird, defrost it in the refrigerator in a pan to catch drips, allowing a full 24 hours for each 5 pounds.
  • •Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. When you remove the turkey from the oven, be sure to check the temperature in the middle of the stuffing to make sure it's 165°F, the temperature at which bacteria will be killed. If it's not 165°F, scoop it out of the cavity and microwave it as directed in the recipe.
  • •More stuffing tips: Be sure not to overpack the cavities, as the stuffing will expand during cooking. Loosely fill the turkey, then spread the extra in a casserole dish (no more than 2 inches deep) and bake it after the turkey comes out (be sure to refrigerate it until then to impede bacteria growth). Drizzle the portion in the casserole dish with extra stock to make up for the juices it won't get from the turkey. If you want the stuffing that's cooked inside the turkey to be extra-moist (as opposed to having a crisp crust where it's exposed), cover the exposed portion with a small piece of aluminum foil.
  • •Opinions vary on whether or not to stuff the bird-some people think it can cause uneven cooking. If you prefer not to stuff your bird, fill the cavities with a chopped vegetable and herb mixture that will impart its flavor to the meat and pan juices: Chop 1 onion, 1 celery rib with leaves, 1 carrot, and 3 tablespoons fresh parsley. Mix this with 1 teaspoon each dried rosemary, sage, and thyme. Sprinkle the cavities with salt and freshly ground black pepper and place the mixture inside. An unstuffed bird will take about 15 minutes to a half hour less to cook than a stuffed bird. When the turkey is cooked, tilt it to allow any juices that have collected in the cavity to drain into the pan. Do not serve the vegetable mixture, as it may not have cooked to a safe temperature.
  • •This recipe can easily be scaled up to serve more people. Estimate about 1 to 1 1/2 pounds per person. Cooking times (for a stuffed bird, cooked at 325°F to an internal temperature of 180°F) will be as follows: 8 to 12 pounds: 3 to 3 1/2 hours 12 to 14 pounds: 3 1/2 to 4 hours 14 to 18 pounds: 4 to 4 1/4 hours 18 to 20 pounds: 4 1/4 to 4 3/4 hours 20 to 24 pounds: 4 3/4 to 5 1/4 hours
  • •Some experts prefer to cook their turkeys to an internal temperature of 170°F (rather than 180°F, as in this recipe). If you don't mind having the meat slightly pink, this is perfectly safe and makes it more moist. However, Rick Rodgers, who created this recipe, believes that the dark meat in particular does not achieve its optimum flavor and texture until it reaches 180°F. If you choose to stuff your turkey and cook it to only 170°F, its stuffing will almost definitely not reach the safe temperature of 165°F. When you remove the turkey from the oven, be sure to check the temperature in the center of the stuffing, and if necessary remove it and microwave it as directed in the recipe.
  • •Letting the turkey stand for half an hour after it comes out of the oven is an essential part of the roasting process. When meat roasts, its juices move to the outer edge of the flesh. Letting it rest gives the juices time to redistribute, making for a moister turkey. An added bonus: The resting time provides an excellent window of opportunity to make the gravy and reheat the side dishes. There's no need to cover the bird-it'll stay warm enough, and covering it would only soften the crispy skin.

OLD-FASHIONED HERB STUFFING



Old-Fashioned Herb Stuffing image

Make and share this Old-Fashioned Herb Stuffing recipe from Food.com.

Provided by RecipeNut

Categories     Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

6 slices rye bread (or combination) or 6 slices white bread, cut in 1/2-inch cubes (or combination)
1 tablespoon margarine or 1 tablespoon butter
1 cup onion, chopped
1/2 cup celery, thinly sliced
1/2 cup carrot, thinly sliced
1 cup fat free chicken broth or 1 cup reduced-sodium fat-free chicken broth
1 tablespoon chopped fresh thyme or 1 tablespoon chopped dried thyme
1 tablespoon chopped fresh sage or 1 tablespoon chopped dried sage
1/2 teaspoon paprika
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350°F degrees.
  • Place bread cubes on baking sheet; bake 10 minutes or until dry.
  • Melt margarine in large saucepan over medium heat.
  • Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
  • Add broth, thyme, sage, paprika and pepper; bring to a simmer.
  • Stir in bread pieces; mix well.
  • Remove pan from heat; set aside.
  • Coat a 1 1/2 quart baking dish with nonstick cooking spray.
  • Spoon stuffing into dish.
  • Cover and bake 25 to 30 minutes or until heated through.

More about "oldfashionedherbstuffing recipes"

CLASSIC HERB STUFFING RECIPE - MADE TO BE A MOMMA
classic-herb-stuffing-recipe-made-to-be-a-momma image
2020-11-02 Instructions. Melt butter in a saucepan over medium heat, add celery and onion and mix until onions are translucent. Remove from heat and …
From madetobeamomma.com
Servings 6
Estimated Reading Time 4 mins
  • Melt butter in a saucepan over medium heat, add celery and onion and mix until onions are translucent. Remove from heat and mix in dry seasonings.
  • Add bread cubes to a large mixing bowl. Pour whisked egg over bread cubes and mix until combined.
  • Pour butter mixture over bread cubes and gently mix until incorporated. Add 2 cups of chicken broth and again mix until everything is combined being careful to not mush the bread crumbs too much.
  • Pour into a 13x9inch baking dish. Bake at 350 degrees covered for about 30 minutes remove foil and continue to cook for about 15-20 until top is slightly crispy. Keep an eye on your stuffing so it doesn’t dry out.


GRANDMA'S SAUSAGE HERB STUFFING | THE RECIPE CRITIC
grandmas-sausage-herb-stuffing-the-recipe-critic image
2021-11-24 Bake bread: Preheat the oven to 350 degrees. Butter a 9×13 inch pan and set aside. Place the bread on a baking sheet and toast until lightly brown and crisp about 10-12 minutes. Remove and set aside. Cook sausage and …
From therecipecritic.com


SIMPLE TRADITIONAL HERB STUFFING - WITH PEANUT BUTTER …
simple-traditional-herb-stuffing-with-peanut-butter image
Preheat oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. Set aside. Place a large pan with butter over medium heat. Once heated, add the onions, mushrooms, celery, and carrots. Sauté until the onions are …
From withpeanutbutterontop.com


GRANDMA'S OLD-FASHIONED STUFFING - MY OTHER MORE …
grandmas-old-fashioned-stuffing-my-other-more image
2015-11-18 Take off the heat and cool. Blend bread cubes and seasonings in a large mixing bowl. Add celery, onion, and butter to the bread cubes; toss lightly to blend. To moisten the stuffing, pour the broth over the surface of the bread …
From myothermoreexcitingself.com


OLD FASHIONED STUFFING - BIGOVEN
old-fashioned-stuffing-bigoven image
In a medium saute pan, melt the stick of butter, add the diced celery, onion, and mushrooms. Saute until onion and celery are clear. Add the mustard and stir in. Pour onion, celery mix over the bread mix and toss to combine. Pour in stock …
From bigoven.com


OLD-FASHIONED ROAST TURKEY WITH FRESH HERB STUFFING …
old-fashioned-roast-turkey-with-fresh-herb-stuffing image
Method. Preheat the oven to 180°C/fan160°C/ gas 4. Remove the wishbone for ease of carving later. Make the stuffing. In a pan, sweat the onions in the butter over a low heat for about 15 minutes, until soft.
From deliciousmagazine.co.uk


OLD FASHIONED BREAD AND CELERY DRESSING OR STUFFING
old-fashioned-bread-and-celery-dressing-or-stuffing image
2013-11-03 Method: Saute the onions, celery. herbs, salt and pepper in butter until soft. Combine with the bread cubes by tossing lightly, adding enough broth to make it wet but not too soggy, and place in an oblong baking pan. Cover with …
From palatablepastime.com


15 EASY OLD-FASHIONED STUFFING RECIPES - CLICK AMERICANA
15-easy-old-fashioned-stuffing-recipes-click-americana image
2018-11-10 15. Old-fashioned turkey dressing (1955) Cook bread crumbs in shortening, and use freshest, full-flavored herbs and seasonings. For a 12-lb. bird, prepare 12 cups (3 qts.) dry bread crumbs or cubes. Melt 1 cup …
From clickamericana.com


CLASSIC HERB STUFFING RECIPE | COOKING LIGHT
classic-herb-stuffing-recipe-cooking-light image
Step 2. Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place the bread cubes in a large bowl. Step 3. Reduce the oven temperature to 350°F. Step 4. …
From cookinglight.com


CLASSIC BREAD STUFFING WITH AN OVEN-BAKED OPTION
classic-bread-stuffing-with-an-oven-baked-option image
2019-10-08 Drizzle with 1 cup of the chicken stock. Cover with aluminum foil and bake for about 30 minutes. Remove from oven. Drizzle remaining 1 cup of chicken stock over-top and top with butter pieces. Return to the oven, …
From seasonsandsuppers.ca


GRANDMA'S HOMEMADE BREAD STUFFING RECIPE | FOODAL
grandmas-homemade-bread-stuffing-recipe-foodal image
2020-01-06 In a large skillet, cook butter, onions, parsley, and celery over medium-low heat. After a while, the mixture will begin to bubble; add the chicken broth. Bring it back to a boil, and add the seasonings and stir. Remove from …
From foodal.com


OLD-FASHIONED BREAD STUFFING | BETTER HOMES & GARDENS
old-fashioned-bread-stuffing-better-homes-gardens image
1) Stir 2 medium cored and chopped apples into bread cubes. 2) Omit 1 cup of the celery and substitute 2 cups sliced mushrooms. Cook mushrooms with the celery in Step 1, above. 3) Stir one 15-ounce can chestnuts, drained and …
From bhg.com


CLASSIC HERB STUFFING RECIPE BY SHANNON DARNALL - THE …
classic-herb-stuffing-recipe-by-shannon-darnall-the image
2020-08-29 Directions. Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper. Place bread cubes in large bowl. Add …
From thedailymeal.com


OLD-FASHIONED HERB STUFFING | BUTTERBALL®
Home Recipes. Old Fashioned Herb Stuffing. Old-Fashioned Herb Stuffing. Total Time . 50 minutes . Servings . 4 . Calories . 199 . Per Serving . Low Carb. Low Calorie. High Fiber. Ingredients. 6 ounce whole wheat bread. 1 tablespoon margarine. 1 cup chopped onion. 1/2 …
From butterball.com
Cuisine American
Total Time 50 mins
Servings 4
Calories 199 per serving


OLD FASHIONED BREAD STUFFING - CHEZ US
2012-11-20 In a dutch oven cook the celery and onion with the olive oil until soft, about 5 minutes. Add the mushrooms, stir and cook for another 5 minutes. Stir in the garlic. Remove …
From chezus.com


HOMEMADE OLD-FASHIONED STUFFING RECIPE - RECIPES.NET
2021-08-04 Ingredients. 1 lb stale breads of your choice, crusts trimmed & cubed; 1 ½ cups unsalted butter; 3 ½ cups chicken broth; 1 cup white wine; 3 eggs; 1 tsp ground celery seeds; …
From recipes.net


CLASSIC HOMEMADE STUFFING RECIPE | BEYOND FROSTING
2021-11-12 Stir to combine. Slowly Add Milk: Add the milk half a cup at a time, only until the breadcrumbs are moist but not soggy. Bake: Add the stuffing to your prepared turkey cavity …
From beyondfrosting.com


CLASSIC HERB STUFFING | NORBEST
Directions. Preheat oven to 350F. In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, …
From norbest.com


OLD FASHIONED BREAD STUFFING - FOOD MEANDERINGS
2019-09-30 Combine ½ of the bread and spices. Heat, stirring continually until it shrinks down by about ½. Melt remaining ⅓ cup butter in microwave, then add remaining bread and spices. …
From foodmeanderings.com


HERB STUFFING RECIPE | MCCORMICK
2022-05-17 Verified Reply - A***r Please find below the instructions for Classic Herb Stuffing recipe: 1- Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and …
From mccormick.com


HOW TO MAKE FRESH HERB STUFFING - COUNTRY LIVING
2019-09-19 Directions. Preheat oven to 375°F. Oil a 2-quart shallow casserole dish (or 3 quart if not stuffing the turkey). Place bread on a rimmed baking sheet and toast, stirring once, until …
From countryliving.com


OLD-FASHIONED BREAD STUFFING RECIPE - CHATELAINE.COM
For a good stuffing, bread should be dry. Spread slices out on a baking sheet and leave on the counter overnight or toast in the oven at 350F (180C) for 5 to 10 min.
From chatelaine.com


HOW TO MAKE OLD FASHIONED STUFFING | ALLRECIPES.COM
2012-10-09 Get the recipe @ http://allrecipes.com/recipe/old-fashioned-stuffing/detail.aspxWatch how to create a perfectly moist, flavorful stuffing for Thanksgiving or...
From youtube.com


CLASSIC HERB STUFFING RECIPE - RECIPETIPS.COM
Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper. 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well …
From recipetips.com


OLD FASHIONED BREAD STUFFING - THE KITCHEN WIFE
2014-11-10 Preheat the oven to 325 degrees. Cut the French Loaf into cubes. * *+. Add the butter and oil to a skillet over medium high heat. Add the vegetables to the skillet and saute …
From thekitchenwife.net


THE BEST HOMEMADE STUFFING RECIPE | LIFE LOVE & SUGAR
2019-11-06 Preheat Oven: Spray a 9×13-inch baking dish with non-stick spray and preheat the oven to 350°F. Melt Butter & Add Veggies: Melt the butter and add the onion and celery. Cook …
From lifeloveandsugar.com


OLD FASHIONED BREAD, CELERY AND SAGE TURKEY STUFFING (OR DRESSING)
2022-04-06 Cook the vegetables. Melt the butter in the saute pan over low heat. Add 2 cups chopped onions, 2½ cups chopped celery, and all of the spices and seasonings (parsley, …
From entertainingdiva.com


THE BEST TRADITIONAL STUFFING RECIPE - OH SO DELICIOSO
2018-11-08 Grate onion, carrots, green pepper and combine with spices. Whip eggs and add to butter. Pour both mixtures over bread. Pour in broth Mix well. stir until coated very well. Place …
From ohsodelicioso.com


OLD-FASHION HERB STUFFING - RECIPE | COOKS.COM
2017-06-06 1/2 tsp. paprika. 1/4 tsp. black pepper. Preheat oven to 350°F. Place bread cubes on baking sheet; bake 10 minutes or until dry. Melt butter in large saucepan over medium …
From cooks.com


HOW TO MAKE OLD FASHIONED BREAD STUFFING WITH SAUSAGE - YOUTUBE
Old fashioned Bread Stuffing with Sausage. Easy, made from scratch stuffing with sausage, cooked outside the turkey in a casserole. The best side on your Tha...
From youtube.com


TRADITIONAL HERB STUFFING - PERSNICKETY PLATES
2016-11-14 Bake at 250 degrees F about 60 minutes. Remove from oven and let cool. Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes. In a large …
From persnicketyplates.com


MAMA'S OLD-FASHIONED STUFFING | MRFOOD.COM
In a large skillet, heat oil over medium-high heat. Add celery, onions, and carrots, and sauté until light golden and tender, about 10 minutes. Let cool slightly. Meanwhile, in a large bowl, …
From mrfood.com


OLD FASHIONED BREAD STUFFING - FOXES LOVE LEMONS
2021-12-14 Transfer to oven and bake 12 to 15 minutes or until crisp. Set toasted bread aside; leave oven on at 350 degrees F. Meanwhile, place eggs in large bowl and whisk until smooth. …
From foxeslovelemons.com


CLASSIC HERB STUFFING RECIPE - PILLSBURY.COM
2016-08-19 Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in …
From pillsbury.com


OLD-FASHIONED BREAD STUFFING - MOMS WHO THINK
Pour ½ teaspoon sage over bread/onion/celery mixture. Then take your reserved water and pour slowly over bread. The bread will shrink as you do this. Be careful not to pour too much water …
From momswhothink.com


OLD-FASHIONED BREAD STUFFING RECIPE | A MIND "FULL" MOM
2019-10-24 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 …
From amindfullmom.com


OLD FASHIONED BREAD STUFFING - NOW....YOU'RE COOKING! RECIPES
Instructions. For a soft moist dressing, use fresh or slightly stale bread. For a lighter fluffier dressing, use quite stale or dried bread. Melt butter in a frying pan. Add onion and celery, and …
From nowyourecookingrecipes.com


Related Search