Bread Stuffing Ww Points 2 Food

BREAD STUFFING FOR TWO

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch by 9-inch baking dish with butter.
• In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, in a large bowl whisk the egg. Stir in broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• To the skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to the bowl with the eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
• Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.

BREAD STUFFING - WW POINTS = 2

Steps:

• Melt the butter in a large nonstick skillet over medium-high heat. Add the onion, leeks and carrots; cook, stirring occasionally, until the carrots are crisp-tender, 4-5 minutes. Add the mushrooms and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, sage, salt and pepper; cook, stirring occasionally, until the vegetables are golden, 6-7 minutes.
• Transfer to a bowl. Add the croutons and broth, stirring just until the stuffing is evenly moistened. Let cool completely. Use to stuff the Stuffed Roast Turkey (recipe posted separately).

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.

WW 2 POINTS - PUMPKIN BANANA BREAD

Steps:

• Preheat oven to 325*F (160*C).
• In a bowl combine the flour, baking soda, baking powder and salt. Set aside.
• In a bowl whisk together the pumpkin puree, banana, oil, sugar, eggs and vanilla.
• Add the flour mixture and stir the batter until it is just combined.
• Transfer to a greased 9 x 5 x 3-inch loaf pan and bake in the middle of the oven for 1 hour, or until a wooden pick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes on rack before removing.
• Cool completely on rack.
• Store tightly wrapped.

BASIC BREAD STUFFING

Steps:

• Place the butter, shallots or onions in a saucepan, and allow the butter to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted butter if needed, and taste for seasoning. Stuff the bird lightly just before roasting.
• Herb Variations:
• Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.)
• 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour.
• 2. Sage. Use with discretion, or it smothers all other flavors.
• 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs.
• 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand.
• Another way to give the flavor of fresh basil to your dressing is by adding pesto , the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing.
• Additives for Basic Bread Stuffing:
• You will have to reduce the amount of crumbs, depending upon the quantity of additive.
• 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins).
• 2. 1 cup or more toasted salted filberts.
• 3. 1 cup or more toasted unbalanced almonds.
• 4. 1 cup or more salted pecan halves.
• 5. 1 1/2 to 2 cups toasted walnut halves.
• 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose.
• 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley.
• 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt.
• 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding.

HOMEMADE BREAD STUFFING

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.

HG'S SAVE-THE-DAY STUFFING - WW POINTS = 1

Steps:

• For best results, leave bread uncovered at room temperature for a night or two, until slightly stale. Otherwise, begin by lightly toasting bread.
• Preheat oven to 350 degrees.
• Cut bread into 1/2-inch cubes. Spray a medium baking dish with nonstick spray, and place bread cubes evenly along the bottom of the dish.
• In a medium pot, combine broth, celery, and onion. Cook for 8 minutes over medium heat.
• Remove pot from heat, and add mushrooms and garlic. Season mixture to taste with salt, pepper, rosemary and thyme. Let cool for several minutes.
• Add egg substitute and butter to veggie/broth mixture and stir. Pour mixture into the baking pan, evenly covering bread cubes. Mix gently with a fork. Bread cubes should be moist, but not saturated (if necessary, add 1 - 2 tablespoons water, and then mix again).
• Cover with foil, and cook dish in the oven for 20 minutes.
• Remove foil, and fluff and rearrange stuffing. Return dish to oven (uncovered), and cook for an additional 15 minutes.

WW 2 POINT BANANA BREAD

Steps:

• Preheat oven to 350. Spray a 4 x 8 1/2 inch nonstick loaf pan with nonstick spray.
• With a wooden spoon, beat the sugar, and butter in a large bowl until creamy. Add the eggs, bananas, buttermilk, and vanilla; beat until combined. Combine the flour wheat germ, baking powder, baking soda, cinnamon, and salt in another bowl. Add the flour mixture to the banana mixture; stir just until blended.
• Scrape the batter into the pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in the pan on a rack 10 minutes, remove from the pan and cool completely on the rack.

HERBY BREAD-AND-BUTTER STUFFING FOR TWO

Steps:

• Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
• In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
• In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another 1/4 cup.)
• Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.