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
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
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
OLD FASHIONED BREAD STUFFING RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. In a large skillet cook celery, onion, and carrot in hot butter over medium heat for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat; stir in parsley (if desired), poultry seasoning, and pepper. In a very large bowl combine celery and onion mixture with bread cubes. Drizzle with enough broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole. Bake, covered, for 30 to 45 minutes or until heated through. *TIP: To make dry bread cubes, preheat oven to 300°F. Cut 12 to 14 slices white bread into 1/2-inch cubes to yield 8 cups. Spread into two 15x10x1-inch baking pans; bake for 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature for 8 to 12 hours. Slow Cooker Directions: Prepare as directed, doubling the amounts of all ingredients, except use 1-1/3 cups chicken broth. Omit the 2-quart casserole and lightly coat a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. Spoon stuffing into the slow cooker. Cover and cook on low-heat setting for 3-1/2 to 4 hours. (Stuffing gets very moist as it cooks.) Make-Ahead Directions: Prepare as directed through Step 2, except do not preheat oven. Cover casserole tightly with plastic wrap; chill for up to 24 hours. To serve, preheat oven to 350°F. Remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 45 minutes or until an instant-read thermometer inserted into center of stuffing registers 165°F.
BASIC YANKEE BREAD STUFFING
This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.
Provided by KRKing911
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
- Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
- Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
- 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 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g
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
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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- Preheat the oven to 325 degrees . Grease a 9-by- 13-inch baking dish. Spread the bread cubes on a baking sheet and bake until lightly toasted, 15 to 20 minutes. Transfer the bread to a large bowl.
- Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the bread. Discard all but 2 tbsp. of the drippings from the skillet.
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