Oven Baked Stuffing Food

CLASSIC SAUSAGE STUFFING

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.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

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.

TRADITIONAL BAKED STUFFING

Steps:

• Mix onion, celery, parsley, melted butter, egg and poultry seasoning in a large bowl. Stir.
• Add bread crumbs and stir with a spoon to evenly distribute the mixture.
• Slowly drizzle milk over bread while stirring until bread cubes are moist but NOT soggy. (May need a bit more or less milk than this recipe calls for.).
• Stir in salt and pepper.
• Pour in a greased casserole dish or Pyrex bowl. (A 9x14" baking dish will do in a pinch).
• Bake at 350 degrees for 35-45 minutes or until bread cubes on top are crispy.

STOVE TOP ONE-DISH CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Add hot water to stuffing mix; stir just until moistened.
• Place chicken in 13x9-inch baking dish. Mix soup and sour cream until blended; pour over chicken. Top with stuffing.
• Bake 30 min. or until chicken is done.

OVEN-BAKED STUFFING WITH FRESH SAGE RECIPE

Steps:

• Gather the ingredients. Preheat oven to 400 F.
• Spread the diced bread on a baking sheet and bake for 10 minutes or until lightly golden. Give the pan a shake midway through so the cubes brown evenly. Remove pan and let the bread cool.
• Melt the butter in a heavy-bottomed saucepan over medium heat. Sauté the onion and celery until the onion is slightly translucent. Remove from heat and let cool.
• Transfer the toasted bread, chopped herbs and the cooked celery and onions to a large bowl. Add any nuts or fruit at this stage, too. Give it all a toss to combine. Now, drizzle a bit of the stock over the bread cubes and gently mix. Repeat until all the bread is moistened but not soggy. Now add the egg and toss until all the ingredients are coated.
• Butter a baking dish, transfer the dressing to the dish and bake for 25 to 30 minutes or until the top is crispy. Serve hot and enjoy!

BASIC STUFFING

Steps:

• Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

CLASSIC BREAD STUFFING RECIPE

Steps:

• In a large skillet over medium heat, melt half of the butter. Add the onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat. In a large bowl, toss the sautéed vegetables with the bread cubes. Season with pepper. Melt the remaining butter. Pour it over the stuffing, along with the broth (or milk or wine), and toss to coat. The stuffing should just hold together when mounded on a spoon.
• If cooking in a turkey, put the stuffing in the bird just before roasting. Pack the stuffing loosely, leaving enough room to fit your whole extended hand into the bird's cavity. Cook the stuffing in the bird to 160º to 165ºF, checking with an instant-read thermometer. If the bird is done before the stuffing is, take the bird out of the oven, spoon the stuffing into a casserole dish, and continue to bake it while the turkey rests.
• If baking some or all of the stuffing in a casserole, pour a cup or two of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.

SIMPLE STUFFING

Steps:

• Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
• In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetablesare softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
• To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
• Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered bakingdish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

CLASSIC BREAD STUFFING

Steps:

• Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
• In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
• To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
• Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.

DUMP-AND-BAKE CHICKEN STUFFING CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Place chicken in the bottom of the prepared baking dish. Season both sides of the chicken with salt and pepper, to taste. Spread condensed soup over the chicken. Sprinkle cheese over top.
• In a large bowl, stir together melted butter and dry stuffing mix. Spread buttered stuffing mix on the top of the casserole.
• Cover with foil and bake for 30 minutes. Remove foil, return dish to the oven, and continue baking for 10 more minutes (or until chicken reaches an internal temperature of 165 degrees F and the topping is golden brown). If you are using thicker chicken breasts, you may need to increase the baking time by at least 10-20 more minutes. If the topping starts to get too dark while you wait for the chicken to cook through, cover the dish loosely with foil.

CHICKEN STUFFING CASSEROLE (OVEN RECIPE)

Steps:

• Preheat your oven to 350
• In a bowl mix stuffing and broth together and set aside.
• Place tenderloin pieces in the bottom of your lightly greased 9x13 baking dish
• Sprinkle poultry seasoning over tenderloins.
• Pour soup over chicken and spread evenly.
• Once stuffing has absorbed all of the chicken broth pour evenly on top.
• Place it in the oven for 40-45 minutes, turning halfway through if your oven does not cook evenly

OVEN-BAKED MUSHROOM STUFFING

Steps:

• Set oven to 350 degrees F.
• Butter a 13x9 baking dish.
• In a skillet, cook bacon until crisp; remove and drain on paper towel; reserve 2 tbsp of drippings.
• Add in the celery and onion in drippings and cook until tender (adding in the chopped garlic the last 2 minutes of cooking time).
• Add mushrooms, sage, seasoned salt and pepper; cook and stir for 5 minutes.
• Remove from heat, stir in stuffing, or prepared bread crumbs, celery leaves, parsley and bacon; mix well.
• Combine eggs and broth; add to stuffing mixture and mix well.
• Spread into prepared baking dish, (dish will be full).
• Dot with melted butter.
• Cover and bake for 30 minutes.
• Uncover and bake 10 minutes longer, or until lightly browned.

OVEN BAKED CHICKEN AND STUFFING

Steps:

• Preheat oven to 350 degrees F. Spray baking dish with cooking spray and place chicken in dish skin side down. Bake for 50 minutes turning chicken over about half way through.
• When chicken has about 10 minutes left, prepare stuffing per microwave directions on the box.
• When chicken is done, take it out of the oven and smother it with the cream of mushroom soup straight out of the can -- do not add any water. Then top with stuffing and place back in oven for 20 more minutes. When done take out of oven and Enjoy!!

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.

FARMHOUSE HERBED STUFFING

Steps:

• In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
• Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
• If using to stuff turkey:
• Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
• If baking in a casserole pan:
• Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
• Variations:
• Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
• Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
• Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.

OVEN-BAKED STUFFING

Steps:

• In a large frying pan over medium-high heat melt the butter and then add the celery root, celery, onion, and parsley. Cook stirring frequently for 20 minutes.Add the chestnuts and the salt, transfer to a bowl and allow to cool to room temperature, approximately 10 minutes.In a large bowl whisk the eggs and then incorporate the chicken stock. Add the cooled sautéed vegetables and then mix in the bread and allow to hydrate for 20 minutes.Preheat the oven to 200ºC/400ºC.Line an 18in. x 13in. (46cm x 33 cm) baking sheet with parchment paper and spread the stuffing out on it.Dot the surface with the butter and then bake in the oven for 1 hour, the first 45 minutes in the bottom third and the final 15 in the top third to assure a crispy top and bottom.Transfer to a serving bowl or the cavity of the cooked turkey.Garnish with the chopped parsley and celery leaves.Source: Blake Mackay