Just Like Moms Stuffing Bread Food

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MOM'S STUFFING



Mom's Stuffing image

I love Stove Top Stuffing. There. I said it. But when my family needed to remove gluten from our diet, we were desperate for a good stuffing/dressing that we could eat -- holidays are just not the same without the food you love. This is my own recipe, and I'm very proud of it :) My family loves it so much I always have to...

Provided by Tam D

Categories     Other Side Dishes

Time 1h30m

Number Of Ingredients 8

1/2 c butter
2 large yellow onions, chopped
2 c celery, chopped fine
12 c bread cubes*
1 1/2 tsp each: marjoram and salt
3/4 tsp each: sage, thyme, pepper
1 tsp parsley flakes
1/2-1 c chicken broth

Steps:

  • 1. Chop onion and celery.
  • 2. Saute onion and celery in butter, in a large 4 qt. (oven-safe) pot, over medium heat. Stir often, until soft and golden. This will take about 20 minutes.
  • 3. While the vegetables are cooking, cut your bread into cubes. Set aside.
  • 4. Stir the seasonings into the onion and celery mixture. Add chicken broth, and heat just to boiling -- do not boil.
  • 5. Turn off heat, and stir in bread cubes. Toss to coat, till everything is blended well. If you need more broth you can add it here, but you don't want it too wet. It's going to soften more as it warms in the oven.
  • 6. At this point the stuffing is ready to serve. But it's even better if you warm it in the oven, at 350* for 20-30 minutes. For moist stuffing warm it right in your pot. If you like your stuffing dry, spread it in a shallow baking dish for this step. This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
  • 7. *Fresh or dry, it doesn't matter, just what you have on hand. If what you have is fresh, just cut it up an hour or two before you want to use it, or lay it on a baking sheet in the oven while you preheat. Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing. I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
  • 8. NOTES: For weeknight dinners I just make half the recipe. The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together. If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock. This recipe really is no fail!

" JUST LIKE MOM'S STUFFING" BREAD



My mom loves stuffing as much as I abhor it - which is to say, a LOT - so it's no surprise that this loaf (heavily adapted from KAF) is a big hit with her! I made it with raisins, like her Thanksgiving recipe, and used fresh thyme from my garden, too!

Provided by YummySmellsca

Categories     Yeast Breads

Time 2h40m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
1 1/2 cups whole wheat flour
1/4 cup potato flour
1/4 cup cornmeal
1 tablespoon instant yeast
3 tablespoons non-fat powdered milk
2 teaspoons poultry seasoning
2 sprigs fresh thyme, de-stemmed
1 teaspoon cinnamon
2/3 cup low sodium vegetable broth, warmed
2/3 cup 1% low-fat milk, warmed
1 tablespoon brown sugar
1/4 cup nonfat yogurt, preferably Greek style
1/3 cup raisins, soaked in hot water and drained

Steps:

  • In a large bowl, whisk together flours, cornmeal, yeast, dry milk, poultry seasoning, thyme, and cinnamon.
  • Pour in broth and milk, then add brown sugar and yogurt. Begin mixing to form a dough.
  • Knead for 10 minutes. Cover and let rest 10 minutes.
  • Knead in raisins, then re-cover and allow to rest 20 minutes.
  • Shape into a loaf and place into a greased loaf pan. Cover and let rise 1 hour.
  • Preheat the oven to 350°F.
  • Bake the bread 40 minutes, then turn out immediately and cool on a wire rack.

Nutrition Facts : Calories 124, Fat 0.7, SaturatedFat 0.2, Cholesterol 0.9, Sodium 18.5, Carbohydrate 25.9, Fiber 2.2, Sugar 4.4, Protein 4.5

MY MOM'S BREAD DRESSING (STUFFING)



My Mom's Bread Dressing (Stuffing) image

Whether you call it stuffing or dressing, this semi-homemade recipe is fantastic. We love the addition of sauteed celery, onion, and browned bacon. Bacon adds a little smokiness to the side dish. This recipe makes just the right amount to stuff the turkey and have an extra pan of dressing on the side. It's very adaptable and...

Provided by Deb Lund

Categories     Other Side Dishes

Time 1h45m

Number Of Ingredients 7

1 lb Oscar Mayer bacon
2 c diced celery
1 c diced onion
2 bag(s) onion and sage bread stuffing, 12 oz each
1/2-1 tsp rubbed sage, to taste
1-2 c chicken broth, enough to dampen dressing
maybe a little melted butter

Steps:

  • 1. Cut up bacon in one-inch pieces.
  • 2. Brown lightly in pan. Do not drain grease. You can use any bacon you like, My mom always used Oscar Mayer which has a certain flavor.
  • 3. When browned. add celery and saute for 2-3 minutes.
  • 4. Add onions and continue sauteing until they become glassy and soft but not browned.
  • 5. Empty dressing bags into a large pan (I use an old roasting pan).
  • 6. Pour the bacon, onion, and celery evenly over the bread.
  • 7. Sprinkle about 1 tsp rubbed sage and mix well.
  • 8. Add chicken broth a little at a time. The dressing should be moist but not soggy. The bread cubes should still look like cubes but should be starting to stick together.
  • 9. Stuff your 12-14 lb turkey. There will be leftovers.
  • 10. Roast according to directions. Don't stuff ahead of time.
  • 11. Place the leftovers in a baking dish.
  • 12. Add a little more chicken broth.
  • 13. You can drizzle some melted butter over the top to make top nice and crispy.
  • 14. Bake at 350 until warm and brown, about 45 minutes.
  • 15. My sons love this and would eat only this for Thanksgiving with some gravy! It is a rather basic stuffing that is always a crowd pleaser.

MOM'S BEST BREAD STUFFING



Mom's Best Bread Stuffing image

Traditional turkey/chicken stuffing recipe my mom, Agnes, has been making since before I was born. Can also be cooked outside the bird in an oven baking dish. Excellent cold, sliced on turkey sandwiches!

Provided by Kachup

Categories     Grains

Time 2h50m

Yield 1 stuffing

Number Of Ingredients 9

4 cups dried or toasted bread, cubed (good for an 8 - 10 lb. roasting chicken or turkey)
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 egg, slightly beaten
3 tablespoons butter
3 tablespoons onions, chopped
1 1/2 cups celery, chopped
2 tablespoons cooking oil

Steps:

  • Moisten bread cubes with milk or hot water.
  • Add salt, pepper, poultry seasoning, and egg.
  • Combine mixture.
  • Melt butter in frying pan and add onions until slightly browned, then add celery.
  • Stir, then add to bread cube mixture.
  • Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
  • Rub turkey or chicken well with oil, salt, and pepper.
  • Put in 300 degree oven for 2 1/2 hours.
  • After 1 1/2 hour turn oven down to 250 degrees.

BASIC BREAD STUFFING



Basic Bread Stuffing image

This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)

Provided by Stacky5

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

12 cups dry bread cubes
1 cup chopped onion
1 cup chopped celery
3 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon poultry seasoning
1/2 teaspoon sage
1 cup melted real butter (not margarine)
1/2-1 cup hot chicken broth or 1/2-1 cup turkey broth, to moisten

Steps:

  • Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
  • Stuff into the cavity of the turkey before roasting, if desired.
  • OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
  • NOTE: Allow 1 cup stuffing for each pound of poultry.

MY FAMILY'S OLD FASHIONED BREAD STUFFING



My Family's Old Fashioned Bread Stuffing image

When my parent's married in 1949, my grandma Frieda gave mom her stuffing recipe. It is plain, and simple, very basic, but for 64 years we have been eating this version stuffing for Thanksgiving. Once or twice I tried adding sausage, or tweaking the recipe, but I have always gone back to the original. Here is the original...

Provided by Carol Perricone

Categories     Side Casseroles

Time 1h30m

Number Of Ingredients 11

1/2 c butter (1 stick) melted
12 c white bread, toasted and cubed (about 3-1 lb loaves)
1 c finely chopped onion
3 c finely chopped celery
fresh parsley or dried parsley, to taste
1 Tbsp salt
1 Tbsp poultry seasoning
1 tsp paprika
1/2 tsp black pepper
2 eggs, slightly beaten
NOTE: DO NOT STUFF THE TURKEY OVERNIGHT. IF MAKING STUFFING THE DAY BEFORE, REFRIGERATE OVERNIGHT, THEN STUFF THE TURKEY IN THE MORNING. ALSO; DON'T ADD THE EGGS TO THE STUFFING UNTIL RIGHT BEFORE BAKING IT, OR STUFFING THE TURKEY.

Steps:

  • 1. Toast your bread, then slice it into bite sized cubes and put in a large mixing bowl.
  • 2. Add the seasonings to cubed bread and toss lightly.
  • 3. Add butter to a large saute pan, add onions and celery, and cook until vegetables are tender, about 5 minutes. Add to the bread mixture, and mix well.
  • 4. If baking right away, add egg to bread mixture, then put all of the stuffing into a 3 qt. baking dish, and cook for 1 hour, covered, until hot. (If you like crispy stuffing, remove cover for the last 15 minutes of cooking. NOTE: If baking the stuffing set your oven at 350 degrees.

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