MY FAVORITE BREAD STUFFING
Provided by Mark Bittman
Categories dinner, side dish
Time 20m
Yield About 6 cups
Number Of Ingredients 8
Steps:
- Put the butter in a large, deep skillet or Dutch over medium heat. When melted, add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- Add the bread crumbs and the herbs and toss to mix. Turn the heat down to low. Add the salt, pepper and scallions. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat. (At this point, you may refrigerate the stuffing, well wrapped or in a covered container, for up to a day before proceeding.)
- Pack into a turkey if you like before roasting, or just bake in an ovenproof glass or enameled baking dish for about 45 minutes at 350 to 400. (You can also cook it up to 3 days in advance and just warm it up right before dinner.)
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 311 milligrams, Sugar 3 grams, TransFat 0 grams
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
EASY BREAD STUFFING
My grandmother's easy bread stuffing is a family favorite because it's so delicious and easy to make. No Thanksgiving/Christmas is complete without it.
Provided by Alida Ryder
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220°c.
- Fry the onions and garlic in the butter until soft and translucent.
- Combine the breadcrumbs, herbs, lemon zest and Parmesan cheese in a large bowl and add the onions and garlic with all the butter.
- Stir in the milk until the stuffing is well moistened but not too wet.
- Season to taste and transfer to a greased loaf tin or cast iron skillet.
- Place the stuffing in the oven and allow to bake for 30-45 minutes until golden brown.
Nutrition Facts : Calories 372 kcal, Carbohydrate 55 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 651 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
BASIC BREAD STUFFING
Make and share this Basic Bread Stuffing recipe from Food.com.
Provided by cookalot 2
Categories < 60 Mins
Time 38m
Yield 1 turkey
Number Of Ingredients 12
Steps:
- in a large skillet melt butter.
- Add onion and all the spices except parsley.
- Cook until onion is softened.
- Transfer to a large bowl,.
- Add bread cubes, parsley, and stock.
- Stuff turkey or bake separate.
- Just a note: I will chop up an apple to add to the stuffing. Also my Mom used to put a whole orange in the place where you truss. Saves sewing up the bird.
Nutrition Facts : Calories 3701.1, Fat 123.6, SaturatedFat 65.2, Cholesterol 244, Sodium 10980.6, Carbohydrate 550.2, Fiber 36.4, Sugar 8.9, Protein 93.8
OLD-FASHIONED BREAD STUFFING WITH SAUSAGE
Traditional bread stuffing with sausage, just like my dad's ~ almost. A favorite and must have on my Thanksgiving table.
Provided by Kelly Wildenhaus | the hungry bluebird
Categories Side Dish
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350º. Spread bread cubes on two large baking sheets and toast for 30 minutes, stirring and rotating pans, until lightly browned and crisp. Transfer to very large bowl when done.
- Meanwhile, in large skillet, melt 1 stick of butter. Pour half the melted butter in a bowl and reserve for later, to brush the top of the stuffing. To the pan with remaining melted butter, add celery, carrots and onion, a sprinkle of salt, and cook and stir over medium-high heat until softened and starting to brown, about 8 to 10 minutes. Transfer vegetables to bowl. Add sausage to skillet in chunks, and cook, breaking it up with wooden spoon, until cooked through and lightly browned, about 6 minutes.
- Return vegetable mixture to the skillet and add the sage and thyme, a little salt and pepper, and cook for 1 minute. Add 1 cup of stock, cook and stir up any browned bits, until stock is reduced and cooked down by half, about 5 minutes.
- Transfer sausage mixture to bowl with the toasted bread cubes. Add remaining 2 to 2½ cups of stock and toss well until bread cubes are evenly moistened. Taste and season with salt and pepper. Spread stuffing into large, buttered baking dish (about 3½ quart size) and brush with the reserved melted butter.
- Bake in center of oven until heated through and nicely browned, about 1 hour, rotating casserole halfway through. Let stuffing rest 10 minutes before serving.
Nutrition Facts : Calories 420 kcal, Carbohydrate 42 g, Protein 15 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 49 mg, Sodium 705 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
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- Thinly slice the celery, dice the onion and finely chop the parsley. This can all be done quickly and easily in a food processor.
- Put the bread cubes in a large mixing bowl. Stir in the celery, onion and parsley. Stir in the beaten eggs.
MOM'S TRADITIONAL BREAD STUFFING - GATHER FOR BREAD
From gatherforbread.com
Cuisine AmericanTotal Time 45 minsCategory Main Dish
- In a large skillet melt butter. Cook celery and onion until translucent and tender. Remove from heat.
- Place the bread cubes in a large bowl. Sprinkle with sage, rosemary, thyme, salt and pepper. Pour butter mixture over the bread cubes. Drizzle with chicken broth. Toss to combine and moisten.
- Bake in a covered casserole dish for 30-45 minutes or until heated through. Or stuff into the cavity of a turkey.
MY FAVORITE BREAD STUFFING - COOKSTR.COM
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Category Cookstr Recipes
- 1 Melt the butter over medium heat in a large, deep skillet, Dutch oven, or casserole. Add the onion and cook, stirring, until it softens, about 5 minutes. Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- 2 Add the bread crumbs and the tarragon or sage and toss to mix. Turn the heat to low. Add the salt, pepper, and scallions. Toss again; taste and adjust seasoning if necessary. Add the parsley and stir. Turn off the heat. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to a day before proceeding.)
- 3 Pack this into the turkey if you like, or simply put it in an ovenproof glass or enameled casserole and bake it with the turkey during the last 45 minutes of cooking. Bread Stuffing with Giblets and Fruit: Finely chop the gizzard, heart, and liver. In Step I, add the giblets to the onion after it softens. Omit the nuts. In Step 2, add 2 teaspoons fresh thyme leaves (or 1 teaspoon dried), 1 finely crumbled bay leaf, 1½ cups coarsely chopped pitted prunes, and 2 cups peeled and diced tart apples. Omit the tarragon and scallions and proceed as above. (If you make this recipe you will have to make stock for gravy from just the neck and wing tips.) Bread Stuffing with Sage and Chestnuts: Start by boiling or roasting ¾ to 1 pound chestnuts until they are tender (see Boiled, Grilled, or Roasted Chestnuts for details). Shell, skin, and chop. Cook the onions as in Step I, above. When they are soft, add the chestnuts and 1/2 cup dry white wine (omit nuts). Simmer for 5 minutes. In Step 2, use
MY FAVORITE STUFFING RECIPE - LEMON THYME AND GINGER
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- Preheat the oven to 300°F / 150°C and place the racks in the upper and lower third of the oven.
- Slice the bread in even one-inch slices, then tear each slice into pieces smaller than an inch. Divide and lay the torn bread evenly across two rimmed sheet pans. Place in the oven and bake until dry, but not browned, for about 25 - 30 minutes. Rotate the pans from top to bottom half way through the baking time and turn the bread pieces over. It is ok if it the bread cubes turn very slightly brown. When done, remove the toasted bread cubes from the oven and cool. Once cool, slide the bread into a large mixing bowl. If making ahead of time, store in an air tight container for a couple of days, or freeze up to one month.
- Raise the oven temperature to 350°F / 175°C and move the rack to the middle position. Butter a 3-quart shallow baking dish. (More surface area gives you more crispy pieces on top.)
- Melt 2 TB (28 g) butter in a large skillet over medium heat. Add the sliced mushrooms and cook until the liquid is released and evaporated. Remove to a small bowl or plate and reserve for later.
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- Cut the bread into about 1” cubes then transfer the cubes to a rimmed baking sheet in a single layer. (I used a combination of white and leftover whole grain bread today). Bake the cubes 30 minutes until they're golden and crisp. Let them cool completely then transfer to a large bowl.
- Meanwhile, melt the butter in a large skillet then add the onion and celery, season lightly with salt and pepper and sauté minu4-5 minutes or until the onions have softened.
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- Spread out the bread onto two baking sheets. Dry them in the oven for 20-30 minutes, depending on how dry you like your bread cubes. Put the bread in a large bowl and toss with the poultry seasoning.
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- The day before, make the cornbread. Then, cut the cornbread into 1 inch cubes. Notes: If you are unable to make it the day before, no big deal. Just let it cool down enough until it holds its shape. Also, you can make it in an 8x8 inch baking pan.
- In a large sheet pan, arrange the cubed cornbread and the cubed Italian bread. Bake for 15-20 minutes to oven-dry it. This will help the bread absorb the liquid better without getting soggy. Tip: use two sheet pans if too crowded.
- Meanwhile, cook the bacon on a large skillet over medium heat. Transfer to a plate lined with paper towel to drain the fat. Dice it and set aside. Note: this step can be made ahead the 1-2 days in advance. You can just store it in the fridge.
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