CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by Food Network
Categories side-dish
Time 55m
Yield 18 (3/4-cup) servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- 3. Bake 35 minutes or until heated through and lightly browned.
CLASSIC HERB STUFFING
Classic Herb Stuffing Recipe: a delicious Thanksgiving stuffing recipe that is filled with bread cubes and seasonings. Baked until it has a slightly crisp topping and soft insides, great with turkey and cranberry sauce.
Provided by Katie
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat, add celery and onion and mix until onions are translucent. Remove from heat and mix in dry seasonings.
- Add bread cubes to a large mixing bowl. Pour whisked egg over bread cubes and mix until combined.
- Pour butter mixture over bread cubes and gently mix until incorporated. Add 2 cups of chicken broth and again mix until everything is combined being careful to not mush the bread crumbs too much.
- Pour into a 13x9inch baking dish. Bake at 350 degrees covered for about 30 minutes remove foil and continue to cook for about 15-20 until top is slightly crispy. Keep an eye on your stuffing so it doesn't dry out.
CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- Bake 35 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g
CLASSIC HERB AND FENNEL STUFFING
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Provided by Andy Baraghani
Categories Bon Appétit Thanksgiving Side Stuffing/Dressing Fennel Bread Sage Celery Herb Peanut Free Tree Nut Free Holiday 2018
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8-10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
- Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
- Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
- Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
FENNEL-SAUSAGE STUFFING
Steps:
- In a large deep skillet, saute 1/2 pound crumbled sweet Italian sausage in 6 tablespoons butter for 5 minutes. Season with salt and pepper and add 1 diced fennel bulb, 1 diced onion, and 1 tablespoon each chopped sage and thyme; cook 5 minutes, then add 1 diced peeled apple and cook 2 minutes. Pour in 2 1/2 to 3 cups chicken broth. In a large bowl, mix 2 eggs and 1/4 cup chopped parsley. Add to the bowl 16 cups toasted white bread cubes and the hot broth mixture. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
FENNEL & HERB STUFFING
Make and share this Fennel & Herb Stuffing recipe from Food.com.
Provided by Dancer
Categories Spicy
Time 1h23m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the stuffing, toast the bread cubes in a shallow baking dish at 400 degrees for 7 to 8 minutes or until light brown.
- Heat the 2 tablespoons olive oil in a heavy skillet over medium heat.
- Add the sausage and cook until brown and crumbly, stirring frequently.
- Add the fennel, onion, and fennel seeds.
- Cook for 10 minutes or until fennel and onion are tender, stirring frequently.
- Add the bell peppers, thyme, marjoram and sage.
- Cook for 4 to 5 minutes or until the bell peppers are tender, stirring frequently.
- Stir in the wine.
- Cook until reduced by three-fourths.
- Add with stock and 1/4 cup olive oil to the bread crumbs in a large bowl and mix well.
- Season with salt and pepper.
- Spoon evenly into a buttered 7 1/2 x 11-inch baking pan.
- Bake, covered, at 350 degrees for 20 minutes.
- Bake, uncovered, for an additional 20 minutes or until golden brown.
ROASTED TURKEY BREAST WITH FENNEL-HERB STUFFING
This boneless turkey breast cooks fast and is exceptionally tasty, thanks to the fennel stuffing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Add fennel; cook, stirring, until tender, about 4 minutes. Transfer mixture to a large bowl. Stir in the bread, thyme, rosemary, parsley, and 1 1/4 cups stock. Season with salt and pepper. Set stuffing aside.
- Preheat oven to 375 degrees. Place the turkey, skin side down, on a clean work surface. Using a sharp knife, remove the tenderloins. To butterfly the turkey, slice vertically through the right side of breast, starting at thickest part and slicing almost to edge without cutting through (it should resemble a book, with a flap in the middle). Spread open, keeping both sides attached, and gently press down to flatten. Repeat on left side of breast. Cover with plastic wrap. Using a meat mallet or heavy skillet, pound meat until thickness is uniform.
- Season turkey with salt and pepper, then spread stuffing lengthwise down middle. Fold both sides of turkey over stuffing. Using kitchen twine, tie turkey at 1-inch intervals to completely encase stuffing and form a long cylinder.
- Transfer the turkey to a roasting pan. Pour 1 cup stock into pan. Brush turkey with oil, and season with salt and pepper. Roast, basting with pan juices every 30 minutes, until well browned and an instant-read thermometer inserted into thickest part of the turkey registers 165 degrees, about 1 3/4 hours. If the skin begins to get too dark, loosely tent pan with foil (add remaining 1 cup stock if pan gets too dry). Transfer the turkey to a carving board, and let rest 20 minutes before slicing. Garnish with rosemary sprigs and orange slices, if desired. Serve hot or at room temperature.
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CLASSIC HERB STUFFING WITH FENNEL | CARRIE’S EXPERIMENTAL ...
From carriesexperimentalkitchen.com
Cuisine AmericanCategory Side DishServings 14Total Time 45 mins
- Place the cubed stuffing in a large bowl; then heat the broth in a small saucepan on top of the stove.
- Heat a little oil in a large skillet over medium heat on top of the stove. Add chopped onions, garlic, celery, rosemary and fennel. Cook 2-3 minutes until the fennel and onions start to soften.
- Next, add the vegetables to the bread cubes and pour in the heated broth; then season with salt and pepper. Mix well so that the stuffing is wet, but not dripping; then add to a 2 quart oven safe casserole dish.
- Cover with foil or a lid; then heat in a preheated 350 degree F oven for 20 minutes. Remove the covering and heat for another 10 minutes until the stuffing is crispy on top.
FENNEL STUFFING WITH HERBS RECIPE (VEGETARIAN) |THE …
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Estimated Reading Time 6 mins
- Cut loaf of bread into 1 inch cubes. Place bread onto baking sheet and cook for 12 minutes. Remove from oven and set aside.
CLASSIC HERB AND FENNEL STUFFING RECIPE | BON APPéTIT
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4.7/5 (14)Estimated Reading Time 2 minsServings 8
- Place a rack in middle of oven; preheat to 250°. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°.
- Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
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FENNEL AND KALE STUFFING, HERBY AND COMFORTING - BLOSSOM ...
From blossomtostem.net
Reviews 5Calories 343 per servingCategory Side Dish
- Preheat oven to 400°F. Tear bread into bite-sized pieces and add to a large mixing bowl. Drizzle with 1/4 cup olive oil and spread on a half sheet pan (it's fine if it's overlapping and roughly piled).
- Bake for 15 minutes, carefully rearranging the bread pieces with tongs about halfway through. The bread should be toasted and browned in spots. Return the bread to the large mixing bowl.
- While the bread is toasting, heat a large saute pan over medium-high heat and add the remaining 1/4 cup of olive oil. Add the shallots, rosemary, fennel seed, red pepper flakes, and a pinch of salt and saute until the shallots have softened, about 2 minutes.
- Add the kale and garlic to the pan along with another pinch of salt and saute. stirring frequently, until the kale wilts and softens, about 3 minutes.
SAUSAGE-AND-FENNEL STUFFING RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 359 per servingTotal Time 1 hr 10 mins
- In a large skillet over medium heat, warm oil. Add sausage and cook, stirring to break it up, until cooked through, about 7 minutes. Remove sausage to a plate.
- Melt butter in same skillet. Add fennel, onion and celery; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are just tender, about 10 minutes. Stir in herbs and fennel seeds.
- Transfer vegetable mixture to a large bowl. Add bread pieces and mix well. Season with salt and pepper, if desired. Stir in broth. Mist a 9-by-13-inch baking dish with cooking spray and spoon in stuffing.
- Preheat oven to 350ºF. Cover baking dish with foil and bake for 30 minutes. Remove foil and bake until top is golden and crispy, about 20 minutes longer. Serve immediately.
CHESTNUT STUFFING WITH FENNEL RECIPE - SUZANNE GOIN | FOOD ...
From foodandwine.com
5/5 Category StuffingServings 12Total Time 1 hr 50 mins
- Preheat the oven to 400°. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on.
- In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons.
- Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well.
WILD RICE STUFFING RECIPE (VEGETARIAN) - THE RUSTIC FOODIE®
From therusticfoodie.com
4.7/5 (6)Total Time 1 hr 25 minsCategory Side DishCalories 391 per serving
- Cut a loaf of bread (I used an Italian loaf) into cubes. Place the bread on a baking sheet and toast for 12 minutes in the oven. Remove and set aside.
- Boil 3 cups of water in a small sauce pan. Add 1 cup wild rice, cover, and reduce to a low boil/simmer. Cook for 30-35 minutes or until wild rice is softened and kernels open. Drain and set aside.
STUFFING WITH CARAMELIZED ONIONS, FENNEL, AND KALE - GOOP
From goop.com
Servings 4-6Category Recipes
- Heat the olive oil over medium-low heat in a heavy-bottomed oven-proof pan (a cast-iron or a braiser will work). Add the onions and fennel along with a generous pinch of salt and let cook, stirring occasionally and adding more oil as needed, until deep brown and caramelized. This should take about 45 minutes.
- Once caramelized, add another glug of olive oil, the kale, and a big pinch of salt. Combine and cook until just wilted. Then remove from the heat and let cool for a few minutes.
- Add your torn bread, caramelized onion mixture, and stock to a large mixing bowl and toss vigorously to coat all the bread with the stock and veggies. Next add the beaten egg and mix well. If the mix seems dry, add a splash more stock. (Keep extra stock on hand in case it seems dry while it cooks in the oven; you can always add a bit more then.)
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BE A HERO AND FOLLOW THESE 6 RULES FOR PERFECT STUFFING
From yahoo.com
- Tear, don’t cut, your bread. Irregular torn pieces, as opposed to neat cubes, create extra texture and surface area for browning, making for a more beautiful stuffing.
- Don’t stale the bread—dry it out in the oven. Dehydrating the bread removes moisture, effectively transforming it into a sponge that can absorb all of the flavors of the stock and aromatics.
- Lean into the aromatics. Now’s not the time to skimp on the vegetables and herbs that go into the stock mixture. We use onion, fennel, celery, parsley, sage, rosemary, and thyme so that once-neutral bread becomes anything but.
- Use eggs, stock, and butter too. Egg is a binder, adding richness and body; stock moistens and flavors the bread; and butter is our fat of choice: It enhances browning, both on the top crust and the bottom floor, and makes the interior tender.
- Don’t mush; do press. We’ll admit that it’s a fine distinction, but what we mean is this: When you pour the stock and eggs over the bread and sautéed vegetables, use a big spoon or a spatula to gently fold everything together.
- Smaller vessels mean more crispy edges. Lots of stuffing recipes call for 3- or 4-quart casserole dishes. You can, of course, bake your stuffing in one large dish, but splitting the stuff between two 8x8s allows for more perimeter pieces to go around—plus, you’ll have a dish for either end of the table, which means one less thing for everyone to fight about.
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