My Great Grandmothers Simple Bread Stuffing Food

THE BEST STUFFING RECIPE

Steps:

• Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
• Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
• Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
• Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
• Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
• Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
• Pour the prepared stuffing into the prepared baking dish and cover with foil.
• Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

EASY BREAD STUFFING

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.

GREAT GRANDMA'S STUFFING

Steps:

• 1. Dice bacon and fry over low heat. *Note* You need the bacon fat. I have noticed lately that processed bacon has more water than the fat called for and sometimes find it necessary to add some diced up fat back into the pan to make up for it if I cannot get fresh smoked bacon.
• 2. Add Celery and Onions to the bacon and cook saute until soft.
• 3. In a bowl, take your bread pieces and break the slices into small pieces and slightly dampen. *To dampen stick your finger tips in water and drip it on the bread and mix it up. do this about 3 or 4 times.
• 4. Once dampened, add your eggs, salt, pepper, thyme, and you can also add the optional apples. My great grandmother made it without the apples, but it does taste great with the apples too.
• 5. Once the bacon, onion and celery have cooked down, remove from heat and add it all including the fat to the bread mixture. Mix together well. **ONLY STUFF YOUR BIRD WHEN IT IS READY TO GO INTO THE OVEN** (Instances of food poisoning happen when you stuff your bird before it is ready to go into the oven or the use of tainted ingredients)
• 6. TIP: The stuffing mixture can be held in the refrigerator overnight. Remove it from the refrigerator and let it stand while you prepare your bird allowing it to get close to room temperature. This allows the stuffing to be the appropriate temperature necessary while roasting inside your bird. This recipe will stuff a 12-15 lb turkey. Adjust according to the size of your bird. For a Bird over 20 lbs double this recipe.

MOM'S BEST BREAD STUFFING

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.

MY GREAT-GRANDMOTHER'S SIMPLE BREAD STUFFING

Steps:

• Saute onion and celery in butter until tender.
• Stir in about 1/3 of the bread cubes.
• Turn into a deep bowl and add remaining ingredients. Toss well.
• Stuff turkey just before roasting.