HOMEMADE STUFFING
A traditional recipe for Homemade Stuffing made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious! It is the perfect stuffing recipe for your Thanksgiving table! Can easily be doubled for a crowd.
Provided by Susie Weinrich
Categories Side Dish
Time 1h20m
Number Of Ingredients 12
Steps:
- Cut the bread into 1 inch cubes.
- Make the bread stale by one of the two options:A. Overnight - Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method - Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
- Preheat the oven to 350° and prep a 9x9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9x13 or 10x15 baking dish)
- In a large saute pan over medium heat melt 3/4 cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
- Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
- In a small bowl whisk together the eggs and broth.
- Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
- Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tbsp of butter and dot the top of the stuffing.
- Cover the dish with foil and bake for 30 minutes. remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
- Serve right away!
MOM'S BEST STUFFING
A thirty year old recipe that just seems to get better with time. I went to visit my daughter 3000 miles away and I still had to make the stuffing for dinner.
Provided by crazymom
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Or better yet stuff it into a big fat turkey.
Nutrition Facts : Calories 416.8, Fat 31.5, SaturatedFat 10.9, Cholesterol 108, Sodium 773.6, Carbohydrate 22.8, Fiber 3.7, Sugar 5, Protein 13
SIMPLE SAGE DRESSING/STUFFING
Our family's traditional stuffing recipe for the Thanksgiving turkey. Although I have strayed from time to time over the years, this is the stuffing recipe I always return to. All ingredient amounts are estimated; Mom has never measured and neither have I. Mom wants me to remind you to be careful with the amount of sage you use. Start off using a small amount of sage then adjust as needed. Please note that for safety reasons I do not place the stuffing into the cavity of the turkey, rather, I bake it separately. Finally and most importanly, *please avoid using commercially produced stock in this stuffing*. This is the stock recipe I use every time: Recipe #55282 And the bread recipe I've used the past several Thanksgivings: Recipe #102949
Provided by COOKGIRl
Categories Vegetable
Time 1h5m
Yield 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a skillet, melt approximately 2-3 tablespoons butter on medium heat and sautè the celery and onion until softened, about 3-4 minutes. Set aside to cool slightly.
- In the meantime, cube the bread and set aside in a large, deep mixing bowl.
- Place the cooled celery and onion in the mixing bowl with the cubed bread. Next, add the *egg(s), sage, poultry seasoning, garlic powder, salt, and white pepper. Toss to combine. *Usually I don't need more than one egg.
- Now stir in about [1] cup of turkey stock. Mix. Add more stock, about 1/2 cup at a time until the bread mixture is {lightly} moistened but not saturated.
- Place the stuffing mixture in a buttered ovenproof casserole dish and cover with foil.
- Bake for about 45 minutes, removing the foil about 15 minutes before the cooking time is completed to allow the top to brown.
- Serve hot.
MOM'S DRESSING
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized saute pan, heat the oil over medium heat. Add the onion, celery, and apple and saute until just tender. Remove from the heat and add the onion mixture to the bread in a large mixing bowl. In a medium mixing bowl, beat the eggs with the milk, sage, salt, and pepper. Pour over the bread mixture and stir to combine and moisten the bread. Transfer to a casserole dish and bake for about 1 hour or until browned on top. Serve.
SAGE DRESSING
Steps:
- Preheat the oven to 325 degrees F.
- Toast the bread cubes on baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Transfer them to a large bowl.
- Butter a 9 by 13-inch baking dish and set aside.
- Brush the leeks and mushrooms with oil and grill over medium heat until tender. Slice the white and pale green part of the leek and add them along with the mushrooms to the croutons. Warm 6 tablespoons of butter in a skillet and stir in the celery. Saute until soft, about 7 minutes. Add the sage, thyme, salt, and pepper. Stir to combine and scrape into the bowl of croutons. Add the stock 1 cup at a time until the bread is very moist but not soupy. Cover and refrigerate the dressing until ready to use.
- Turn the oven up to 425 degrees F.
- Taste and adjust the seasoning of the dressing. Whisk the eggs and baking powder together and incorporate into the dressing. Spoon the dressing into the prepared baking dish and cover. Transfer to the oven and bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, or until lightly browned and crusty on top.
- Garnish with the herb sprigs and serve the dressing hot.
TRADITIONAL SAGE DRESSING
This is a very basic typical stuffing. The sage complements the turkey exceedingly well. It is a down and dirty no frills bread stuffing.
Provided by submrnfamily
Categories Low Protein
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions and celery in 4 tablespoons butter until soft.
- In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
- Add the onion mixture along with the remaining melted butter to the bread mixture.
- Beat the egg and add to the mixture.
- Toss until well mixed.
- Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
- Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.
Nutrition Facts : Calories 523.5, Fat 34.6, SaturatedFat 20.5, Cholesterol 112.3, Sodium 920.9, Carbohydrate 45, Fiber 4.9, Sugar 7.6, Protein 9.8
TRADITIONAL SAGE DRESSING
Simple and easy, this traditional dressing uses no "odd" ingredients or hard to identify food, making it popular for more traditional menus. I or we do not recommend ever stuffing a turkey, but if you must this recipe can be used. But please consider our suggestion below for getting the flavor and moistness that some people prefer rather than risking sickness or at the very least an overcooked turkey.
Provided by CHEF GRPA
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Saute the onions and celery in 4 tablespoons butter until soft and set aside to cool. In a large bowl, toss the dried bread, sage, parsley, salt, and pepper. Add the onion mixture along with the remaining melted butter to the bread mixture. Beat the egg and add to the mixture. Toss until well mixed. Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy. Spoon into a greased casserole and bake at 350-450*F. for 30-45 minutes or until golden brown. If desired, spoon some of the turkey drippings over the stuffing while baking for that "baked in a turkey" flavor and moistness.
Nutrition Facts : Calories 392.6, Fat 26, SaturatedFat 15.4, Cholesterol 84.3, Sodium 690.7, Carbohydrate 33.7, Fiber 3.7, Sugar 5.7, Protein 7.4
MOM'S OYSTER DRESSING/STUFFING
The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.
Provided by Krsi Sue
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk, butter, and oyster liquid in small pan.
- Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
- Add liquid and stir.
- Stuff poultry or place in greased foil lined baking dish.
- Bake 350 degrees for 1 hour, or until poultry is done.
Nutrition Facts : Calories 363.3, Fat 20.3, SaturatedFat 11.4, Cholesterol 84.5, Sodium 1272.2, Carbohydrate 32.6, Fiber 2, Sugar 3.3, Protein 12.8
MAMA MAC'S VERY MOIST SAGE DRESSING
This is a wonderfully moist and very flavorful dressing that goes great served with poultry. Compliments of Buddha's mom. :)
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Mix all ingredients and place into greased 9x13 pan. (it will be liquidy but it will bake down).
- Bake for 35-40 minutes until browned. Great served with roast chicken.
GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING
Steps:
- Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
- Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
- In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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