OLD-FASHIONED BREAD STUFFING
You can't Thanksgiving without the turkey dressing. This delicious traditional stuffing recipe makes enough to stuff up to a 15-pound Thanksgiving turkey. The old-fashioned dressing can also be baked in a casserole dish.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-qt. casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.
Nutrition Facts : Calories 181 kcal, Carbohydrate 20 g, Cholesterol 22 mg, Protein 4 g, SaturatedFat 5 g, Sodium 342 mg, Sugar 2 g, Fat 10 g, UnsaturatedFat 4 g
OLD-FASHIONED BREAD AND CELERY DRESSING
Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.
Provided by PalatablePastime
Categories Christmas
Time 1h15m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients by tossing lightly and place in an oblong baking pan.
- Cover with foil and bake 45 minutes.
- Uncover and bake 15 minutes more.
Nutrition Facts : Calories 234.3, Fat 11.9, SaturatedFat 6.9, Cholesterol 27.1, Sodium 607, Carbohydrate 28, Fiber 2.3, Sugar 4, Protein 4.3
BREAD AND CELERY STUFFING
An easy stuffing recipe for a 10 to 12 pound turkey.
Provided by Carlota Chmielewski
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Let bread slices air dry for 1 to 2 hours, then cut into cubes.
- In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
- Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.7 g, Cholesterol 36.6 mg, Fat 15.5 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 613.1 mg, Sugar 2.8 g
CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS
Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 10 cups
Number Of Ingredients 10
Steps:
- In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
- Cook, stirring often, until the onions are golden, about 8 minutes.
- Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
- Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
- Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).
MY FAMILY'S OLD FASHIONED BREAD STUFFING
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
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.
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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