Herbs Used In Stuffing Food

TRADITIONAL HERB STUFFING

Steps:

• Arrange bread cubes on baking sheets. Bake at 250 degrees F about 60 minutes. Remove from oven and let cool.
• Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes. In a large bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
• In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined. Place in a sprayed 9×13 inch baking pan and cover with foil. Bake at 350 degrees F 30 minutes. Remove foil and bake another 20 minutes or until crispy on top.

TURKEY WITH HERB STUFFING

Steps:

• In a large skillet, saute onions and celery in butter until tender. Transfer to a large bowl. Add the bread cubes, basil, thyme, savory, salt, pepper and broth; toss to mix. Just before baking, loosely stuff turkey. Place remaining stuffing in a greased 1-1/2-qt. baking dish; refrigerate., Skewer openings of turkey; tie drumsticks together with kitchen string. Place on a rack in a roasting pan. Brush with melted butter. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer reads 165° when inserted in center of stuffing and the thigh reaches at least 170°. Bake additional stuffing, covered, for 45-60 minutes or until heated through., When the turkey begins to brown, baste with drippings (if turkey browns too quickly, cover loosely with foil). Cover turkey and let stand for 20 minutes before removing stuffing and carving. If desired, thicken pan drippings for gravy.

CLASSIC HERB STUFFING

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.

CLASSIC HERB STUFFING

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.

TRADITIONAL HERB STUFFING OR DRESSING

Steps:

• Preheat oven to 350°F.
• Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
• Melt butter in large skillet and add mushrooms, onions, & celery.
• Saute for 3-5 minutes until translucent.
• Add garlic and cook for another 2-3 minutes.
• Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
• Add nuts and mix well again.
• Beat the eggs.
• Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
• Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
• Transfer stuffing to prepared dish.
• Cover with buttered foil and bake until heated through, about 45 minutes.
• Uncover and bake until top is golden brown, about 15 minutes.
• Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.