Stuffing With Homemade Croutons Recipes

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HOMEMADE STUFFING RECIPE



Homemade Stuffing Recipe image

This easy, homemade stuffing recipe is made from scratch with croutons and loaded with flavor thanks to all the savories and cranberries. It's baked in the oven and can be made in advance, so it's perfect for Thanksgiving. Plus, this almost traditional stuffing is naturally vegan and dairy free. #stuffing #Thanksgiving

Provided by Melissa Belanger

Categories     Sides

Time 40m

Number Of Ingredients 10

6 tablespoons olive oil
1 large onion (sweet or yellow), chopped
6 stalks celery, chopped
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon dried tarragon or sage
1 tablespoon dried parsley
1/2 cup dried cranberries
1 12-ounce package unseasoned stuffing mix (or about 8 cups of homemade croutons)
2 - 3 cups reduced-sodium chicken, turkey or vegetable broth

Steps:

  • In a large skillet, heat olive oil over medium heat. Add onions, celery, spices and cranberries. Sauté until onions stirring occasionally until are completely translucent and tender - about 5 minutes. Remove from heat.
  • Place croutons and cooked mixture into a large bowl. Slowly stir in chicken broth - one cup at a time - until croutons have reached desired softness.
  • Transfer stuffing to a large baking dish and cover with aluminum foil. Bake for about 20 minutes at 350˚F oven, removing foil for the final 10 minutes.

Nutrition Facts : Calories 202 calories, Sugar 7.9 g, Sodium 410 mg, Fat 8.2 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 29.4 g, Fiber 1.9 g, Protein 3.7 g, Cholesterol 0.3 mg

SAUSAGE CROUTON STUFFING



Sausage Crouton Stuffing image

I got this from a coworker about 8 or 9 years ago, and my family will not let me make anything else now! We all love it. It makes a huge amount - I freeze part of it so we can enjoy it a couple weeks later.

Provided by AnnieBee 2

Categories     Grains

Time 1h30m

Yield 16 cups

Number Of Ingredients 11

1 1/4 lbs challah or 1 1/4 lbs other egg bread, crusts trimmed & cut into 1/2 " cubes
1 lb sweet Italian sausage link, casings removed
1 medium onion, chopped
4 stalks celery, chopped
1/2 cup water chestnut, drained and quartered
1/2 cup pecans, toasted and chopped
2 tablespoons parsley, chopped
4 teaspoons sage, chopped
1/4 cup chicken stock
2 tablespoons butter, melted
salt and pepper

Steps:

  • Preheat the oven to 300 degrees.
  • Spread the bread cubes in a single layer on 2 large cookie sheets.
  • Bake until lightly browned and crisp, about 20 minutes.
  • Transfer to a large bowl to cool.
  • Crumble the sausage meat into a large skillet and brown over medium heat until cooked through.
  • Add to the bread cubes using a slotted spoon.
  • In the same skillet, cook the onion and celery until transparent.
  • Add to the bread cubes, again with a slotted spoon.
  • Mix in the water chestnuts, pecans, parsley and sage.
  • Add the stock and the butter and toss until fully mixed.
  • The mixture will look kind of dry.
  • Season with salt and pepper to taste.
  • You could stuff a bird with this, but I just put it into a big pan and bake after the turkey is done for about 45 minutes at 350 degrees.

Nutrition Facts : Calories 244.3, Fat 13.9, SaturatedFat 4.4, Cholesterol 38.2, Sodium 541.5, Carbohydrate 20.8, Fiber 1.6, Sugar 1.7, Protein 9.4

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