HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
- Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
- Bake in the preheated oven until golden and hot, about 1 hour.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
BREAD STUFFING
I have used this recipe for over 30 years now (as did my mother)--and everyone loves it! An absolute requirement at our Thanksgiving Holiday table. Recipe makes enough for a 12-pound turkey, and is easily doubled. I have included the optional technique for making stuffing balls. Enjoy! Adapted from Betty Crocker. Note: see tip for freezing.
Provided by BecR2400
Categories Vegetable
Time 1h
Yield 9 cups stuffing, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
- STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
- NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
- Tip for freezing for Thanksgiving/Christmas:.
- NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
REALLY EASY BREAD STUFFING
Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.
Provided by Katie
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Yield 5
Number Of Ingredients 6
Steps:
- Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
- Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 47.6 g, Fat 3 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 619.1 mg, Sugar 4.5 g
MY FAVORITE BREAD STUFFING
Provided by Mark Bittman
Categories dinner, side dish
Time 20m
Yield About 6 cups
Number Of Ingredients 8
Steps:
- Put the butter in a large, deep skillet or Dutch over medium heat. When melted, add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- Add the bread crumbs and the herbs and toss to mix. Turn the heat down to low. Add the salt, pepper and scallions. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
- Pack into a turkey if you like before roasting, or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350 to 400. (You can also cook it up to 3 days in advance and just warm it up right before dinner.)
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams
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
BREAD STUFFING 101
Steps:
- In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
- Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish.
EASY BREAD STUFFING
My grandmother's easy bread stuffing is a family favorite because it's so delicious and easy to make. No Thanksgiving/Christmas is complete without it.
Provided by Alida Ryder
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220°c.
- Fry the onions and garlic in the butter until soft and translucent.
- Combine the breadcrumbs, herbs, lemon zest and Parmesan cheese in a large bowl and add the onions and garlic with all the butter.
- Stir in the milk until the stuffing is well moistened but not too wet.
- Season to taste and transfer to a greased loaf tin or cast iron skillet.
- Place the stuffing in the oven and allow to bake for 30-45 minutes until golden brown.
Nutrition Facts : Calories 372 kcal, Carbohydrate 55 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 651 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
AMAZING BREAD STUFFING
This recipe has been passed down in my family for generations. It's absolutely uncomparable to any other stuffing I've ever had. It's a family favorite!
Provided by Twinkle
Categories Grains
Time 1h
Yield 1 batch, 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in deep kettle.
- Add onions and celery, simmer until slightly soft.
- Add rest of ingredients to the kettle and toss with forks until bread cubes are well coated.
- Transfer to a covered baking dish and bake for 30 minutes at 325 degrees(possibly longer for a crispier affect).
BROWN BREAD STUFFING WITH FRUIT
Provided by Aida Mollenkamp
Categories side-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Coat a 13 by 9-inch baking dish with butter and set aside.
- Add the bread in a large bowl and set aside. Meanwhile, add 1 tablespoon of the butter to a large frying pan over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute.
- Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine.
- Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes.
SAVORY STUFFING BREAD
This bread is used to make dressing/stuffing for turkey or other fowl.
Provided by Rarik
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
- Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
- Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 37.3 g, Cholesterol 23.3 mg, Fat 4.7 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 447.7 mg, Sugar 3.4 g
MOM'S BEST BREAD STUFFING
Traditional turkey/chicken stuffing recipe my mom, Agnes, has been making since before I was born. Can also be cooked outside the bird in an oven baking dish. Excellent cold, sliced on turkey sandwiches!
Provided by Kachup
Categories Grains
Time 2h50m
Yield 1 stuffing
Number Of Ingredients 9
Steps:
- Moisten bread cubes with milk or hot water.
- Add salt, pepper, poultry seasoning, and egg.
- Combine mixture.
- Melt butter in frying pan and add onions until slightly browned, then add celery.
- Stir, then add to bread cube mixture.
- Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
- Rub turkey or chicken well with oil, salt, and pepper.
- Put in 300 degree oven for 2 1/2 hours.
- After 1 1/2 hour turn oven down to 250 degrees.
AMAZING STUFFING FROM SCRATCH (BREADMAKER RECOMMENDED)
This is the best stuffing ever. Even my picky inlaws LOVE it. This recipe takes some planning but all of the prep work can be done well ahead of time. I make the bread, then combine all the ingredients except broth, then freeze it in a foil baking dish. Next I freeze the broth in muffin tins and when it's solid, I toss it on top of the frozen stuffing. Come the holidays, I pop the whole thing straight from the freezer into the oven. Prep time does not include baking the bread.
Provided by Izzybee
Categories Onions
Time 1h45m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 22
Steps:
- For the Bread- set up your breadmaker for a 2 pound loaf on the wheat setting and follow your breadmaker's instructions on what order to add ingredients if it's different from my order.
- Combine Milk, 1.5 tsp Salt, 2 tbs butter and put in breadmaker.
- Combine both flours, sugar, pepper, thyme, rosemary, sage, savory, parsley, and poultry seasoning. Mix well.
- Add dry mixture to breadmaker.
- Add yeast to breadmaker.
- Bake on the "Whole Wheat" setting for a 2 pound loaf.
- When finished, remove bread promptly and let cool.
- Preheat oven to 200°F If you have a convection setting (with the fan) use it.
- Chop up bread into 1" chunks and spread them out on a baking sheet.
- Lightly toast the bread chunks in the oven until dry, turning them several times as needed. You want them to be dry but not crunchy. This takes 20-30 minutes. Alternatively, you can let them sit on the counter under a towel for 24 hours until stale instead of toasting.
- For the stuffing part:.
- In a large skillet, melt the 3/4 cup of butter.
- Add onions and celery.
- Saute for 3 to 5 minutes until they start to turn translucent.
- Add garlic, saute for another 2 to 3 minutes.
- Remove from heat.
- Add walnuts and mix well.
- Place bread chunks into a large bowl.
- Add vegetable mixture, eggs, 2 teaspoons salt. Mix well.
- Butter a casserole dish- I use a 12 x 15 but whatever you have that will fit the stuffing is fine. Remember you can serve the stuffing straight from this dish, so use something pretty if you want.
- Directions for baking right away: add 1 cup of broth now and mix well again, then continue adding broth until the stuffing looks moist. I use at least 4 cups. It will dry out some in the oven so don't skimp. Put the whole thing in the buttered dish. Cover with foil.
- Directions to freeze for later:, put the bread mixture into the buttered dish, cover with foil, and put it in the freezer. Get out a 12-cup muffin tin and pour your broth evenly into all the cups. Stick in the freezer until frozen solid. By this time your bread mixture is also frozen. Place the 12 frozen rounds of broth into the pan, re-cover, stick back in the freezer. It will freeze just fine for at least a month, probably longer.
- Directions for baking:.
- Preheat oven to 350°F.
- Bake, covered, for 45 minutes until heated through. You may need to add 10 minutes if you froze the mixture.
- Remove foil, stir gently.
- Bake, uncovered, another 15 minutes until golden brown.
- Serve warm, with gravy.
Nutrition Facts : Calories 543.9, Fat 29.4, SaturatedFat 14.9, Cholesterol 111.6, Sodium 1573.7, Carbohydrate 57.1, Fiber 5.5, Sugar 4.9, Protein 15.3
THE BEST SOURDOUGH STUFFING
This is the best Thanksgiving stuffing I've ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you'll want to make it year-round. Used bread from your freezer stash or bake one or two quick No Knead Sourdough Breads a few days or weeks ahead.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Yield 8-12
Number Of Ingredients 16
Steps:
- Chop the onions, celery, mushrooms, garlic, optional walnuts or chestnuts, and herbs.
- Melt the butter in a large skillet over medium heat. Add the onion, celery, mushrooms, and garlic. Saute and add salt and pepper to taste (the amount you use will depend on your preference and your stock e.g. homemade unsalted or not).
- When the vegetables have softened, add the herbs and optional nuts, and saute for another minute or so, then add 1 cup of the stock.
- In a medium bowl (with a pour spout if possible), beat the eggs, then add the remaining 2 cups of stock.
- Place your cubed sourdough bread in a large mixing bowl. (You could put the bread directly in the baking pan, but stirring may be difficult.)
- Pour the saute mixture over the cubed bread and mix. Then pour on the stock-egg mixture and fold everything until it's thoroughly combined.
- Preheat your oven to 350°F and lightly oil or butter a 9x13 baking dish.
- Transfer the mixture to your baking dish and spread evenly, cover and let sit for about 20 minutes for the bread to absorb the liquids.
- After the rest, if the top bread cubes seem dry and there is no loose liquid underneath, sprinkle on 1-2 cups of water, stir everything again inside the pan, and then put the pan in the oven.
- Bake for 45-50 minutes, until the internal temperature is at least 160°F. Cover with foil if the stuffing begins to brown too much.
- After removing from the oven, sprinkle with additional fresh herbs if you want.
BASIC BREAD STUFFING
Provided by Molly O'Neill
Categories side dish
Time 25m
Yield about 10 cups
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, melt the butter. Add the onion, and saute until soft, about 5 minutes. Add the parsley, celery, salt, pepper, thyme, rosemary and sage, and cook for 5 minutes. Place the mixture in a large mixing bowl, add the cubed bread and chicken broth, and toss to combine.
- When cool, stuff the turkey and bake. If you prefer, preheat the oven to 350 degrees, add 1/2 cup chicken broth to the stuffing and bake in a casserole for 40 minutes.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 259 milligrams, Sugar 4 grams, TransFat 0 grams
FLUFFY BREAD STUFFING
A unique way to make stuffing for any chicken or turkey meal and without stuffing the bird... Crunchy outside texture.. but moist and tasty inside... the vegetables make the difference.
Provided by Georgia Sawhook
Categories Grains
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Tear bread into small pieces into a large bowl.
- Saute' the celery, onion and carrot in a frying pan with margarine until tender.
- Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix.
- Add sauteed vegetables, mushroom soup mixture and eggs to the bowl of bread pieces.
- Mix until blended.
- Empty mixture into a 2- quart well-greased casserole dish.
- Bake in 350 degree oven for about an hour.
- Cover lightly with foil and bake for an additional hour at 300 degrees.
- Outside will be crunchy, and while the inside is fluffy and moist.
Nutrition Facts : Calories 425.5, Fat 18.6, SaturatedFat 3.8, Cholesterol 79.3, Sodium 1066, Carbohydrate 53.7, Fiber 3.1, Sugar 6.3, Protein 10.7
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