Test Kitchens Favorite Stuffing Recipes

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THE BEST STUFFING



The Best Stuffing image

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, plus more for greasing
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1/2 cup dry white wine
1 pound assorted wild mushrooms, trimmed and sliced
Kosher salt and freshly ground black pepper
3 stalks celery, diced, plus leaves for garnish (optional)
1 large yellow onion, diced
5 sage leaves, minced (about 2 tablespoons)
5 sprigs thyme leaves, minced (about 2 tablespoons)
4 cups turkey or chicken broth
2 large eggs
1/4 cup flat-leaf parsley leaves, chopped
16 cups cubed stale white bread (see Cook's Note)

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  • Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
  • Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
  • Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
  • Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

FAVORITE STUFFING



Favorite Stuffing image

Provided by Amanda Freitag

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

Cooking spray, for the baking dish
4 cups cubed challah bread
4 cups cubed cornbread
1 stick unsalted butter
2 onions, diced
6 cloves garlic, sliced
4 stalks celery, diced
1/3 cup fresh sage leaves, chopped
1/2 cup fresh parsley leaves, chopped
2 1/4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 large egg

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Spread the challah and cornbread on separate baking sheets and bake until lightly toasted and dry; transfer to a large bowl.
  • Heat the butter in a large skillet over medium heat. Add the onions, garlic and celery and cook until the onions are translucent, 10 to 12 minutes. Add the sage, parsley and 2 cups chicken broth and bring to a boil. Add salt to taste and 1 teaspoon pepper.
  • Pour the broth mixture over the bread in the bowl and mix with a wooden spoon until combined. Whisk the remaining 1/4 cup chicken broth with the egg in a small bowl; add to the stuffing mixture and toss to combine. Spoon the stuffing into the prepared baking dish, pressing it down gently so it is evenly distributed. Bake until dry on top and golden brown, about 1 hour.

AMERICA'S TEST KITCHEN STUFFING RECIPE



AMERICA'S TEST KITCHEN STUFFING Recipe image

Provided by LindaW1955

Number Of Ingredients 14

16 cups dried bread
1 lb breakfast sausage, browned and drained
1 1/2 cups each - diced onion and celery
butter to equal 4 TBS of drippings
1 cup chicken broth
1/2 tsp salt
2 TBS each fresh sage and thyme
1 tsp pepper
3 eggs, beaten
1 1/2 tsp salt
1 1/2 cup chicken broth
1 cup dried cherries
1 cup chopped, toasted pecans
turkey wings - browned

Steps:

  • 1. Brown sausage, reserve drippings to saute vegs 2. Add enough butter to drippings to equal 4 TBS fat - add onions and celery, sprinkle w/ salt, cook until softened and then add 1 cup chicken broth to deglaze pan 3. In a large container, place all dry ingredients, mix well. Then add broth and beaten eggs, combine well. 4. Place in large pan, lay browned turkey legs on top, bake at 375 degrees for 1 hour.

CLASSIC BREAD STUFFING WITH SAGE AND THYME (AMERICA'S TEST KITCH



Classic Bread Stuffing With Sage and Thyme (America's Test Kitch image

This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great!

Provided by CindyMarie

Categories     Grains

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 12

12 tablespoons unsalted butter
4 celery ribs, chopped fine
2 onions, minced
1/2 cup fresh parsley, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
3 lbs white bread, cut into 1/2 inch cubes and dried
5 cups low sodium chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Adjust an oven rack to the middle position and preheat oven to 400.
  • Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
  • Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
  • Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.

Nutrition Facts : Calories 457.1, Fat 17.6, SaturatedFat 8.8, Cholesterol 101, Sodium 1230, Carbohydrate 61.7, Fiber 3.5, Sugar 6.2, Protein 13.3

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