Stuffing Recipe 445
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
BASIC STUFFING
Steps:
- Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
CLASSIC STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.
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- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
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