BASIC STUFFING
Steps:
- Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.
CLASSIC STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
- Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.
HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
EASY HOMEMADE STUFFING
If you make your own bread, then you will love this easy, versatile recipe. Cook time is for baking the bread and adding the liquids. The bread can be made in 1 hr flat from first ingredients to finish baking. You can also adjust spices and make croutons for salads too! You can vary the size of the cubes, etc.
Provided by Jennywren93
Categories Lactose Free
Time 1h
Yield 4-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat water between 105-115°F.
- I use water out of the tap, and let it run until I just can't keep my hand under any longer!
- Dissolve yeast in water in a large mixing bowl.
- Stir in sugar, oil and salt.
- Stir in 2 cups flour until smooth.
- Cover with a dish cloth and set in a warm place to rise for 15 min or until double in size.
- Stir down and add spices; stir.
- Add 2 1/2 cups flour, and stir to combine.
- Place 1/2 cup flour on your clean dry kneading surface.
- Turn dough onto surface and knead until most of the flour is worked in, or to a nice smooth consistency, 3-8 minutes.
- Cut in half and form into 2 loaves.
- Place in loaf pans sprayed with oil.
- Allow to rise, covered, for 20 min or until doubled in size.
- Bake at 425°F, or until it is lightly browned and sounds hollow when tapped on top.
- Take out of pans immediately and allow to cool.
- When cool, cut into slices, and cubes.
- Put on a baking sheet.
- Bake at 300°F for 1 hr or until lightly browned.
- Stir occasionally.
- Store in airtight container until you are ready to use.
- To make stuffing: 4 cups croutons to 1 cup water, 1-2 bouillon cubes, and 1-4 T margarine.
- This recipe makes 12 cups croutons, or there about, so if you are making the whole recipe, triple the liquids.
- You may add extra water if it isn't moist enough.
Nutrition Facts : Calories 800.4, Fat 18.4, SaturatedFat 2.9, Cholesterol 0.1, Sodium 781.2, Carbohydrate 139.1, Fiber 5.9, Sugar 15.1, Protein 18.5
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- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
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