My Stuffing Dressing Food

OLD FASHIONED STUFFING

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.

DO-AHEAD STUFFING

Steps:

• Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
• To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
• Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.

MY STUFFING DRESSING

Steps:

• Preheat oven to 400*.
• Wash and chop apples, celery, and onion.
• Add in a large skillet, the apples, celery, onion, butter, poultry seasoning, and sage. Pecans and cranberries optional. Cook over med. Heat. Until Soft. Stirring every once in a while.
• While skillet is cooking over medium heat, crumble cornbread into a larger baking dish.
• Add cream of mushroom soup to cornbread; stir.
• Add mixture in skillet to cornbread and mushroom soup.
• Then mix well. Taste if you want more seasonings. Add them at this time.
• Add chicken broth a little at a time and mix very well. Until you get the moisture you desire.
• Put into oven and cook for 20 to 30 minutes.
• Take out and is ready to serve.

MOIST BREAD DRESSING OR STUFFING

Steps:

• Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using), and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
• Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
• Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
• Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
• Meanwhile, place remaining ingredients except eggs into a very large bowl.
• Pour giblet mixture over bread mixture and toss to mix together well.
• For Stuffing: Stuff turkey loosely (do not pack) and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center). Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
• For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet). Adjust times as needed to bake at same temperature as turkey.

TRADITIONAL HERB STUFFING OR DRESSING

Steps:

• Preheat oven to 350°F.
• Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
• Melt butter in large skillet and add mushrooms, onions, & celery.
• Saute for 3-5 minutes until translucent.
• Add garlic and cook for another 2-3 minutes.
• Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
• Add nuts and mix well again.
• Beat the eggs.
• Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
• Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
• Transfer stuffing to prepared dish.
• Cover with buttered foil and bake until heated through, about 45 minutes.
• Uncover and bake until top is golden brown, about 15 minutes.
• Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.

THANKSGIVING STUFFING (CHEAT! USING STOVE TOP)

Steps:

• Saute onions and celery in butter.
• Sprinkle with poultry seasoning.
• Set aside to cool slightly.
• Toss this mixture into your favorite dry stuffing mix.
• Heat broth and set aside.
• Read directions on your favorite stuffing mix box.
• Add enough hot water to the broth to make up the required liquid needed.
• (Omit butter the recipe calls for as it was already used to saute vegetables.)
• Pour over stuffing/vegetables mixture and mix well.
• Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.

TRADITIONAL STUFFING

Steps:

• Preheat oven to 375F and grease a 13 x 9 casserole dish.
• Saute vegetables in margarine until onion is transparent.
• In a large mixing bowl, mix bread, cooked vegetables and seasonings.
• Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.
• Place dressing in prepared baking dish.
• Bake until thoroughly heated and lightly browned; about 1/2 hour.

STUFFING CROCK POT DRESSING

Steps:

• Melt butter in skillet and sauté onion, celery, parsley.
• Pour over bread cubes in a very large mixing bowl.
• Add all seasonings and toss together well.
• Pour in broth and beaten eggs, and mix together well.
• Pack lightly into crock pot.
• Cover and cook on high 45 minutes, then reduce to low for 4-8 hours. (crock pots can be very different from one another).
• Enjoy it!