COUNTRY BREAD STUFFING
Steps:
- Cut the bread into large cubes and spread them onto a baking sheet. Leave them uncovered overnight to get stale.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Put a large skillet over medium heat and add the remaining 2 tablespoons butter. When it is melted, add the mushrooms, celery and onions and season with salt and pepper. Cook until all the vegetables have softened, 6 to 8 minutes. Let cool for a few minutes.
- In a large bowl, combine the bread, cooked vegetables and water chestnuts. Toss to combine. In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices. Fold into the bread mixture. Sprinkle with salt and pepper. If the mixture seems too dry, add more broth or a little water. Spread the mixture into the prepared baking dish. Can be covered and refrigerated overnight until you are ready to bake. Let it come to room temperature first.
- Cover the pan with foil and put it into the oven for 20 to 25 minutes. Uncover and cook until the top is browned, about another 20 minutes. Let rest for 5 minutes before serving. Reserve 1 cup for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
COUNTRY BREAD STUFFING WITH SMOKED HAM, GOAT CHEESE, AND DRIED CHERRIES
Categories Chicken Fruit Vegetable Side Bake Sauté Thanksgiving Stuffing/Dressing Goat Cheese Cherry Fall Thyme Hazelnut Bon Appétit Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.
- Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.
- Melt butter in large skillet over medium-high heat. Add next 4 ingredients. sauté until vegetables are soft, about 10 minutes. Mix in parsley and cherries. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetables.
- Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down. Bake until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.
COUNTRY CORNBREAD STUFFING
My mom has been making this for many years and would have a very unhappy family if she didn't make this at Thanksgiving. It's very easy to throw together and so good! The ingredients listed as optional are listed like that because I never use them and my stuffing turns out just fine! I hope you and your family will enjoy it as much as mine!
Provided by Loves2Teach
Categories Meat
Time 50m
Yield 18-20 serving(s)
Number Of Ingredients 9
Steps:
- Fry sausage and add sage, celery, and onion.
- Add breads, eggs, chicken broth and 1/4 water (or more) and bake at 350F in a 9x13 pan for 35 minutes.
- Enjoy!
Nutrition Facts : Calories 230.1, Fat 11.5, SaturatedFat 3.6, Cholesterol 35.8, Sodium 638.7, Carbohydrate 24.4, Fiber 2, Sugar 0.5, Protein 6.7
COUNTRY BREAD STUFFING WITH SMOKED HAM, GOAT CHEESE, AND DRIED C
From epicurious.com. We have made this for the holidays every year since I found it online. It is so good (if you love goat cheese, like I do). Parts of this recipe can be done one day ahead (they are indicated below). Also, don't forget to buy and cut-up the bread a day or two in advance so it has time to get dry and hard(ish).
Provided by Paris D
Categories Ham
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.
- Cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.
- Melt butter in large skillet over medium-high heat. Add next 4 ingredients. sauté until vegetables are soft, about 10 minutes. Mix in parsley and cherries. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetables.
- Preheat oven to 375°F Butter 11x7x2-inch glass baking dish. Stir vegetables and nuts into bread cubes. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down. Bake until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.
Nutrition Facts : Calories 425.9, Fat 27.1, SaturatedFat 10.2, Cholesterol 34.1, Sodium 707.2, Carbohydrate 36.8, Fiber 3.5, Sugar 6.3, Protein 10.6
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