THE BEST STUFFING RECIPE
An Old Fashioned Bread Stuffing is a classic recipe for stuffing made with bread cubes, sauteed onions, celery, and butter.
Provided by Kristen Chidsey
Categories Side Dish
Time 1h20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235 kcal, Carbohydrate 32 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 588 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING
I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.
Provided by ChipotleChick
Categories Whole Turkey
Time 5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
- Stir in sage, pepper, and salt.
- Place dry bread cubes in a large mixing bowl, add onion mixture.
- Drizzle with enough broth or water to moisten, tossing lightly.
- Season body cavity of turkey with salt.
- Spoon some stuffing LOOSELY into the neck cavity.
- Pull the neck skin to the back, fasten with a skewer.
- LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
- Tuck the ends of the drumsticks under the band of skin across the tail.
- If the band of skin is not present, tie the drumsticks securely to the tail.
- Twist wing tips under the back.
- Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
- Brush with oil.
- Cover turkey loosely with foil.
- Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
- After about 1 1/2 hours, turn the turkey over so that it is breast side up.
- Brush breast side with oil.
- After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
- When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
- Uncover the last 30 minutes of roasting.
- To make dry bread cubes: cut bread into 1/2 inch squares.
- (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
- Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
- OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
- Cool.
- I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
- You will be AMAZED at the difference in texture!
BREAD STUFFING
I have used this recipe for over 30 years now (as did my mother)--and everyone loves it! An absolute requirement at our Thanksgiving Holiday table. Recipe makes enough for a 12-pound turkey, and is easily doubled. I have included the optional technique for making stuffing balls. Enjoy! Adapted from Betty Crocker. Note: see tip for freezing.
Provided by BecR2400
Categories Vegetable
Time 1h
Yield 9 cups stuffing, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients; toss. Stuff turkey just before roasting. 9 cups stuffing.
- STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
- NOTE: To make Corn Bread Stuffing, you can substitute corn bread cubes for the soft bread cubes.
- Tip for freezing for Thanksgiving/Christmas:.
- NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top (about 30 minutes covered, then uncover and bake for 15 minutes more). Don't overbake!
OLD FASHIONED BREAD STUFFING
My wonderful SIL brings this every year for thanksgiving. Moist stuffing that's not cooked in the bird yet still delicious.
Provided by sugaree
Categories Thanksgiving
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a large bowl and set to the side.
- Preheat oven to 375.
- In a saucepan saute celery and onion in butter till soft.
- Remove from heat and add salt, pepper & poultry seasoning.
- Add the onion mixture to the bread cubes and combine. Drizzle with broth to lightly moisten then toss lightly.
- Bake covered for approximately 30 minutes.
- This can be prepared a day in advance. Let stuffing come to room temp before baking and add additional broth to moisten.
Nutrition Facts : Calories 206.2, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 571.3, Carbohydrate 19.4, Fiber 1.2, Sugar 2.3, Protein 3.6
VELMA'S OLD FASHIONED BREAD STUFFING
Make and share this Velma's Old Fashioned Bread Stuffing recipe from Food.com.
Provided by Iowahorse
Categories Onions
Time 1h20m
Yield 1 dish
Number Of Ingredients 7
Steps:
- Cook celery and onion in butter or margarine over low head, stirring occasionally, until onion is tender but not brown.
- Meanwhile, blend bread cubes and seasonings.
- Add celery, onion and butter or margarine; toss lightly to blend.
- Pour the broth, milk or water gradually over the surface of bread mixture, tossing lightly.
- Bake in 325 degree oven 45 minutes, until browned on top.
Nutrition Facts : Calories 1663.3, Fat 20.9, SaturatedFat 5, Cholesterol 1.6, Sodium 13836.4, Carbohydrate 318, Fiber 22.8, Sugar 41.1, Protein 50
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- Tear bread into small pieces (about 1 inch x 1 inch) and place in a large bowl. *If bread is fresh, let sit on the counter for several hours, tossing several times to dry out a bit.
- In a skillet, melt the butter over medium heat. Add onions, celery and all the spices and cook for 10 to 15 minutes until the vegetables are tender. *Taste test a piece of celery and make sure it is tender. Take the pan off the heat and let cool for a few minutes.
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