Herbed Shallot Stuffing Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

OUR FAVORITE BUTTERY HERB STUFFING



Our Favorite Buttery Herb Stuffing image

This is the best stuffing recipe ever! Served as stuffing or dressing, this buttery herb toasted bread dish is absolutely incredible!

Provided by How Sweet Eats

Categories     Side Dish

Time 1h35m

Number Of Ingredients 12

18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) (preferably toasted or stale)
1 cup unsalted butter
3 cups diced sweet onion, (roughly 2 large onions)
2 cups diced celery
6 garlic cloves, (minced)
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling

Steps:

  • Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It's your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
  • My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
  • Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it's easier.
  • Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
  • Pour the onion celery mixture over the bread crumbs and toss well to coat.
  • In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
  • Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
  • I have successfully made this a day ahead of time and reheated it - it's just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
  • To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
  • To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.

FARMHOUSE HERBED STUFFING



Farmhouse Herbed Stuffing image

This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff it into the bird.

Provided by Rick Rodgers

Categories     Thanksgiving     Stuffing/Dressing     Side     Herb     Peanut Free     Tree Nut Free     Soy Free     Sage     Rosemary     Quick & Easy

Yield 8 servings (about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside)

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into ¼-inch dice (about 3 cups)
6 stalks celery with leaves, cut into ¼-inch dice (about 2½ cups)
1 (14-ounce) package seasoned bread stuffing cubes
⅓ cup fresh parsley, chopped
1 teaspoon celery salt
1 teaspoon dried sage, crumbled
1 teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

Steps:

  • In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
  • Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
  • If using to stuff turkey:
  • Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
  • If baking in a casserole pan:
  • Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
  • Variations:
  • Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
  • Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
  • Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.

CLASSIC HERB STUFFING



Classic Herb Stuffing image

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

1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
1/2 teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

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.

HERBED SHALLOT STUFFING



Herbed Shallot Stuffing image

Categories     Herb     Side     Bake     Thanksgiving     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 10 cups

Number Of Ingredients 10

2 cups finely chopped shallot
1 cup unsalted butter
10 cups coarse fresh bread crumbs (from 2 long baguettes; 1 lb total)
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon black pepper
3 tablespoons Cognac
1 to 1 1/2 cups chicken broth

Steps:

  • Preheat oven to 325°F.
  • Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.
  • Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
  • Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.

CLASSIC HERB STUFFING



Classic Herb Stuffing image

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

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

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

HERBED BREAD, CRACKER AND LEEK DRESSING



Herbed Bread, Cracker and Leek Dressing image

Categories     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Leek     Chill     Sage     Thyme     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 10

Number Of Ingredients 14

1 16-ounce loaf firm white bread (do not trim crusts), cut into 3/4-inch pieces
1/2 cup (1 stick) butter
3 leeks (white and pale green parts only), halved lengthwise, rinsed, thinly sliced
2 medium onions, chopped
3 celery stalks, chopped
2 cups coarsely crumbled saltine or common crackers
1/2 cup chopped fresh Italian parsley
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 tablespoons chopped fresh savory or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 cup milk
1/2 cup canned low-salt chicken broth

Steps:

  • Preheat oven to 300°F. Spread bread on 2 large baking sheets. Bake until just dry but not brown, stirring occasionally, about 18 minutes. Transfer to very large bowl.
  • Melt butter in heavy large skillet over medium-high heat. Add leeks, onions and celery and sauté until tender but not brown, about 15 minutes. Transfer to bowl with bread. Mix in cracker crumbs, herbs, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Butter 2-quart baking dish. Mix milk into dressing. Reserve about 6 cups dressing for turkey. Mix 1/2 cup broth into remaining dressing and transfer to prepared baking dish. Cover with foil. Bake dressing in covered dish alongside turkey for 40 minutes. Uncover and bake until golden brown on top, about 20 minutes longer.

More about "herbed shallot stuffing food"

EASY HERB STUFFING RECIPE - NYT COOKING
ウェブ 2023年11月10日 Ingredients Yield:8 to 10 servings ½ cup/1 stick plus 1 tablespoon unsalted butter 1 (1-pound) day-old loaf white bread, cut into ½-inch cubes (about 12 cups); see Tip 2 cups finely chopped celery...
From cooking.nytimes.com
4/5 (167)
合計時間 1 時間 45 分
料理 American
カロリー 253 (1 人分)


EASY-BAKE HERBED STUFFING - CHRISTOPHER KIMBALL’S MILK …
ウェブ 01. Heat the oven to 325°F with racks in the upper middle and lower middle positions. In a bowl, toss the celery with 1 tablespoon of the butter; set aside. In a food processor, combine the shallots, sage, thyme, ¾ …
From 177milkstreet.com
対象人数 8
カテゴリ Sides


MAKE AHEAD STUFFING WITH FRESH HERBS | PLAYS WELL …
ウェブ 2022年11月1日 Stir in the water chestnuts, garlic, fresh herbs, & poultry seasoning. Cook 1-2 minutes longer, until fragrant. Add the chicken/turkey broth. Increase the heat to medium high to bring the mixture to a simmer, then remove from the heat for stuffing assembly. Mix the stuffing: …
From playswellwithbutter.com


SALTED ROAST TURKEY WITH HERBS AND SHALLOT-DIJON GRAVY
ウェブ 2008年9月30日 Step 3. Set rack at lowest position in oven and preheat to 325°F. Rinse turkey inside and out; pat very dry. Stir chopped onion and next 5 ingredients in small …
From epicurious.com


BEST HERB STUFFING RECIPE FOR THANKSGIVING | LITTLE …
ウェブ 2022年11月28日 Ingredients for Traditional Thanksgiving Herb Stuffing: Stale bread: I specifically like to use stale bread for stuffing because it crisps up beautifully. Using fresh bread that hasn’t had a chance to dry out will result in a softer texture. See FAQs below if you have fresh bread.
From littlespicejar.com


SHIITAKE MUSHROOM AND FRESH HERB STUFFING - FOOD & WINE
ウェブ 2017年5月23日 Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the baguette cubes for about 15 minutes, tossing …
From foodandwine.com


MILK STREET THANKSGIVING: EASY-BAKE HERBED STUFFING
ウェブ 2022年11月4日 Easy-Bake Herbed Stuffing. 21⁄4 hours (30 minutes active) 8 servings. Let’s face it, stuffing is basically a flavorful sponge to soak up gravy and any stray melting butter that escapes a vegetable. But mincing and sautéing the aromatics that help turn bland bread tasty is …
From wskg.org


HOMEMADE HERB AND MUSHROOM STUFFING • THE …
ウェブ 2018年11月11日 This Homemade Herb and Mushroom Stuffing is herby and richly flavorful. It features a rustic bread and chicken stock base with mushrooms and herbs for earthy autumnal flavors. The cranberries and walnuts add a pop of flavor and texture to every bite. Of all of the …
From theheirloompantry.co


CLASSIC HERBED STUFFING WITH A SOURDOUGH TWIST - BUTTER & AIR
ウェブ 2020年11月20日 In a medium saute pan, melt 4 TB unsalted butter over medium heat. Add the onions, celery, dried herbs (not the fresh ones just yet), salt, and pepper and …
From butterandair.com


HOW TO MAKE EASY HERBED STUFFING - BEST EASY HERBED ...
ウェブ 2017年10月30日 Step 2 Meanwhile, heat oil in 12-inch skillet on medium. Add onions, 1 teaspoon salt and 1⁄2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn ...
From goodhousekeeping.com


CHALLAH, WILD MUSHROOM & HERB STUFFING - ONCE UPON A …
ウェブ 2023年3月3日 Cut the challah into 1-inch cubes and spread onto a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add …
From onceuponachef.com


CLASSIC HERB STUFFING - THE MERCHANT BAKER
ウェブ 2023年9月26日 Hope you like it Penny! Classic Herb Stuffing has the traditional flavors of the Thanksgiving holidays that everyone loves. This recipe starts with fresh bread and includes both fresh and dried herbs like parsley, sage, marjoram and thyme.
From themerchantbaker.com


RECIPE: MUSHROOM STUFFING WITH SHALLOTS AND FRESH HERBS
ウェブ 2010年9月13日 In a large skillet, heat oil and butter over medium heat. Add mushrooms and cook, stirring frequently, until very tender, about 10 minutes. Stir in shallots and celery and cook for 3 minutes more. Stir in parsley, mixed herbs, salt and pepper and transfer mixture to the bowl …
From wholefoodsmarket.com


BEEF TENDERLOIN WITH PARMESAN-HERB STUFFING - BETTER HOMES ...
ウェブ 2023年10月23日 Our beef tenderloin with parmesan-herb stuffing will become your go-to recipe when looking to impress your family and guests this holiday season. Tender, …
From bhg.com


BEST FRESH HERB STUFFING - HOW TO MAKE FRESH HERB STUFFING ...
ウェブ 2022年10月17日 This is the best fresh herb stuffing recipe you'll find. Here's how to make fresh herb stuffing for your Thanksgiving dinner this year!
From countryliving.com


CREAMY HERBED PASTA WITH TURKEY STUFFING MEATBALLS
ウェブ 2023年2月14日 Creamy Herbed Pasta with Turkey Stuffing Meatballs By Kayla Howey, The Original Dish Serves Makes 4 servings Ingredients ¼ cup olive oil, plus more as …
From surlatable.com


RUSTIC HERB STUFFING - WHAT'S GABY COOKING
ウェブ 2020年11月25日 Add shallot and celery and saute for 5-6 minutes. Step 3: Whisk eggs and ¾ cup broth in medium bowl. Step 4: Add green onions, all the herbs, garlic, salt and pepper and sauté until celery is tender, 6 to 8 minutes more.
From whatsgabycooking.com


Related Search