Rustic Herb Stuffing Recipes

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HERB STUFFING



Herb Stuffing image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 portions

Number Of Ingredients 10

1/2 pound (2 sticks) butter
1 cup small-diced celery
1 cup medium-diced onions
1 loaf Texas toast, medium diced
30 ounces chicken stock
3 tablespoons fresh sage leaves, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon minced garlic
1 tablespoons salt
1 tablespoon ground white pepper

Steps:

  • In a saucepan over medium heat, add the butter and allow to warm. Then add the celery and onions. Reduce the heat to medium-low and cook, stirring with a spoon, for 15 minutes. Once cooked, remove the pan from the stovetop.
  • Preheat the oven to 375 degrees F.
  • Put the Texas toast cubes in a 12-by-18-inch roasting pan. Add the celery mixture, stock, sage, parsley, garlic, salt and pepper. Gently mix and allow to rest for 20 to 30 minutes. During the rest, stir gently again with a spoon, ensuring not to break the bread apart. After resting and marinating the bread, cover with foil and bake until set, 30 to 45 minutes. Once cooked, remove from the oven and serve.

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

RUSTIC HERB STUFFING



Rustic Herb Stuffing image

Make and share this Rustic Herb Stuffing recipe from Food.com.

Provided by evelynathens

Categories     Christmas

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 lb loaf French bread, country-style with crust, cut into 1-inch cubes (about 11 cups)
10 tablespoons butter
2 bunches green onions, thinly sliced
2 cups finely chopped celery
3/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 large garlic clove, minced
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 large bunch swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
3 large eggs
3/4 cup low-salt chicken broth (or more)
3 ounces parmesan cheese, coarsely-grated (optional)
15 lbs turkey, brined
prepared stuffing (as per the above recipe, prepare as written, but use 1/4 teaspoon coarse salt and 1/2 cup chicken br)
additional chicken broth (for moistening stuffing in dish)
olive oil

Steps:

  • Technique One: Outside the Bird.
  • Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks. The payoff? Crispy topping and more stuffing (you can fit more in a pan than in the bird).
  • Technique Two: Inside the Bird.
  • If you want to stuff a turkey, it's best to brine it-that way, the stuffing can cook to a safe temperature without drying out the bird. Start with your favorite brined-turkey recipe, then follow the steps below. You'll end up with moist stuffing that's infused with flavorful turkey juices.
  • Preparation: For Rustic Herb Stuffing Cooked Outside the Bird.
  • Preheat oven to 375°F Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
  • Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
  • Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
  • Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
  • For Rustic Herb Stuffing Cooked Inside the Bird.
  • Preheat oven to 350°F Drain turkey. Rinse under cold running water; pat dry.
  • Place stuffing in glass bowl. Microwave on high until instant-read thermometer registers 130°F, stirring occasionally, 5 to 8 minutes. Fill cavities loosely with warm stuffing (do not tie legs). Place remaining stuffing in baking dish; moisten with up to 1/2 cup broth. Chill while turkey roasts.
  • Place turkey on rack in roasting pan; brush with olive oil. Roast until instant-read thermometer inserted into stuffing registers 165°F (thigh will register 170°F), adding water to pan to prevent scorching, about 3 1/2 hours.
  • Let turkey rest 30 minutes. Meanwhile, bake chilled stuffing until golden, 30 minutes.

Nutrition Facts : Calories 1693.8, Fat 86.6, SaturatedFat 29.4, Cholesterol 696.3, Sodium 1345.1, Carbohydrate 33.6, Fiber 3.4, Sugar 1.6, Protein 182.8

RUSTIC HERB STUFFING



Rustic Herb Stuffing image

Provided by Rochelle Palermo

Categories     Herb     Side     Bake     Thanksgiving     High Fiber     Parmesan     Fall     Thyme     Oregano     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

1 16-ounce loaf country-style French bread with crust, cut into 1-inch cubes (about 11 cups)
10 tablespoons (1 1/4 sticks) butter
2 bunches green onions, thinly sliced
2 cups finely chopped celery
3/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 large garlic clove, minced
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 large bunch Swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
3 large eggs
3/4 cup (or more) low-salt chicken broth
3 ounces coarsely grated Parmesan cheese (optional)

Steps:

  • Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
  • Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD: Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
  • Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
  • Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.

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.

CELERY-HERB STUFFING



Celery-Herb Stuffing image

Make this for our Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 10 cups

Number Of Ingredients 16

7 tablespoons unsalted butter, plus more for dish and baking
1 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
1 celery root, (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 cup extra-dry vermouth
1/2 to 1 3/4 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon poultry seasoning (such as Bell's)
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 1/2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
3 to 4 large eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.
  • Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.
  • Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.
  • Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs.
  • To cook stuffing in turkey: Stuff as directed (see turkey recipe); for the remaining stuffing, stir in 3/4 cup stock, spoon into a buttered 8-inch square baking dish, and dot generously with butter. Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To bake all of the stuffing in the oven: Stir an egg and 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Bake as directed above.

RUSTIC BREAD STUFFING



Rustic Bread Stuffing image

Make and share this Rustic Bread Stuffing recipe from Food.com.

Provided by KathyP53

Categories     Christmas

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb country bread (1 crusty loaf)
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced
6 tablespoons butter
1 1/2 cups finely chopped onions
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1/3 cup chopped fresh parsley
1 3/4 cups low sodium chicken broth, heated

Steps:

  • Preheat oven to 375 degrees.
  • Using long serrated knife, cut bottom crust and short ends off bread into 1" cubes (about 10 cups,loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on a large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
  • Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. Saute until vegetables are soft, about 10 minutes, add parsley.
  • Preheat oven to 375 degrees. Butter 11x7" glass baking dish. Stir vegetable mixture into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.

Nutrition Facts : Calories 320.9, Fat 17.5, SaturatedFat 6.9, Cholesterol 22.9, Sodium 441, Carbohydrate 35, Fiber 2.9, Sugar 2.3, Protein 6.8

REAL SOUTHERN HERBED CORNBREAD STUFFING



Real Southern Herbed Cornbread Stuffing image

NO bread, NO oysters, NO sausage, NO Eggs, NO Giblets. Simply the best cornbread stuffing you will ever put in your mouth. This is one of those 'secret' recipes handed down from my grandmother's grandmother. It has never been written down until now, but was taught in the kitchen to each generation during the holidays while helping grandma prepare the stuffing and listening to the stories of when they were little girls in the kitchen helping their grandmas.

Provided by Jeanine Starkenberg

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

12 cups crumbled cornbread
1 cup butter
1 cup finely chopped onion
1 cup finely chopped apple
1 cup finely chopped celery
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
1 tablespoon salt
4 cups turkey broth, or as needed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place crumbled cornbread into a large bowl.
  • Melt butter in a skillet over medium heat and saute onion, apple, and celery until onion is soft and translucent, about 5 minutes. Add to crumbled cornbread. Season with sage, parsley, rosemary, thyme, marjoram, and salt. Add turkey broth 1 cup at a time and stir after each addition until stuffing is moist. Adjust turkey broth amount to your liking, less if you like the stuffing a little drier or more of you like it more moist. Place stuffing in a large baking pan.
  • Bake in the preheated oven for 45 minutes, turning stuffing over every 20 minutes by scraping the bottom of the pan.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 34.7 g, Cholesterol 72.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 6.4 g, SaturatedFat 11.9 g, Sodium 1566.4 mg, Sugar 6.9 g

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From eatyourbooks.com


RECIPE DETAIL PAGE | LCBO
3 Just before roasting turkey, stuff stuffing into cavity and back of turkey without packing too tightly. Or bake at 325°F (160°C) in a covered baking dish until hot, 40 to 45 minutes. TIP - Drying bread for stuffing Leave bread cubes on a baking sheet, uncovered, to dry overnight. Or toast on a baking sheet in a 325°F (160°C) oven ...
From lcbo.com


EASY GARLIC AND HERB STUFFING - THE COUNTRY COOK
2021-11-18 Let cool completely. Preheat the oven to 350°F. Grease a 9x13-inch baking dish well with cooking spray, set aside. In a large skillet over medium-low heat add 4 tablespoons of the butter and let melt. Add the onion and celery to the pan, cook until softened, stirring occasionally about 5-8 minutes.
From thecountrycook.net


HOMEMADE HERB BREAD DRESSING (STUFFING) - DEEP SOUTH DISH
2009-01-12 Ingredients. 1 cup (2 sticks) butter; 1 medium onion, chopped; 2 stalks celery, chopped; 1/4 teaspoon freshly cracked black pepper, or to taste; 2 teaspoons Bell's seasoning, or the copycat seasonings below; 1/2 teaspoon poultry seasoning; 4 large eggs, beaten; 5 to 6 cups turkey or chicken stock, more or less; About 10 cups crumbled, dried breads (or 2 (14 ounce) …
From deepsouthdish.com


RUSTIC HERB STUFFING RECIPE | TASTEFULLY SIMPLE | RECIPE | HERB ...
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From pinterest.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 bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, …
From persnicketyplates.com


RUSTIC HERB STUFFING | RECIPE | HERB STUFFING, POTATO SIDE DISHES …
Nov 21, 2018 - Our Rustic Herb Stuffing features the flavors of thyme, sage, onion, and more, with the added bonus of fresh, chopped apples. You don't have to stray from your diabetic meal plan with this lightened-up and homemade stuffing recipe!
From pinterest.com


RUSTIC HERB STUFFING FOOD- WIKIFOODHUB
Steps: Preheat the oven to 200°C/425°F/gas 7. Put the currants in a bowl, cover with warm water and leave to soak. Peel and finely chop the onion and garlic, then add to the pan and sauté for 8 to 10 minutes, or until softened.
From wikifoodhub.com


CHESTNUT HERB STUFFING - LIFE IS BUT A DISH
2016-11-14 Add the heavy cream and fold in again. In a bowl, combine the eggs, chestnuts, herbs, and salt. Mix together, then add mixture to the large pot with the bread mixture. Fold together being careful not to break up the bread too much. Spray a 9×13 inch baking dish and pour mixture into it.
From lifeisbutadish.com


RUSTIC HERB SKILLET STUFFING – THE BLACKWALL BARN & LODGE
Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan. Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to skillet or baking dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
From barnandlodge.com


SEARCHABLE RECIPE DATABASE - RUSTIC HERB STUFFING
Shop'NCook searchable recipe database. Easy download to Shop'NCook shopping list and recipe manager software.
From directaccessrecipes.com


SEARCHABLE RECIPE DATABASE - RUSTIC HERB STUFFING
1 16-ounce loaf: country-style French bread with crust, cut into 1-inch cubes (about 11 cups) 10 tablespoons (1 1/4 sticks) butter 2 bunches
From directaccessrecipes.com


CLASSIC HERB STUFFING - THE MERCHANT BAKER
2020-11-19 Classic Herb Stuffing has the traditional flavors of the Thanksgiving holidays that everyone loves. This recipe starts with fresh bread and includes both fresh and dried herbs like parsley, sage, marjoram and thyme. Baking the stuffing (or dressing) in a separate dish maintains the moisture while allowing the top to get golden and toasty. #stuffing …
From themerchantbaker.com


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