RUSTIC BREAD STUFFING WITH BELL PEPPER AND FRESH THYME
Categories Onion Vegetable Side Bake Sauté Thanksgiving Stuffing/Dressing Bell Pepper Fall Thyme Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Using long serrated knife, cut bottom crust and short ends off bread; discard. Cut remaining bread with crust into 1-inch cubes (about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
- Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. sauté until vegetables are soft, about 10 minutes; add parsley. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Cover separately. Store bread at room temperature. Chill vegetable mixture.
- Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Stir vegetable mixture into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.
RUSTIC BREAD STUFFING
Make and share this Rustic Bread Stuffing recipe from Food.com.
Provided by KathyP53
Categories Christmas
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Using long serrated knife, cut bottom crust and short ends off bread into 1" cubes (about 10 cups,loosely packed). Place cubes in large bowl. Add oil, thyme, and garlic; toss to coat. Spread cubes out on a large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 20 minutes. Return cubes to same large bowl.
- Melt butter in large skillet over medium-high heat. Add onion, celery, and bell pepper. Saute until vegetables are soft, about 10 minutes, add parsley.
- Preheat oven to 375 degrees. Butter 11x7" glass baking dish. Stir vegetable mixture into bread cubes. Gradually add hot broth, tossing to coat evenly. Season stuffing to taste with salt and pepper and transfer to prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing until heated through, about 25 minutes. Uncover and bake until top is brown, about 25 minutes longer, and serve.
Nutrition Facts : Calories 320.9, Fat 17.5, SaturatedFat 6.9, Cholesterol 22.9, Sodium 441, Carbohydrate 35, Fiber 2.9, Sugar 2.3, Protein 6.8
SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
COUNTRY-BREAD STUFFING WITH PARMESAN, RAISINS, AND PINE NUTS
Categories Side Bake Thanksgiving Stuffing/Dressing Parmesan Raisin Pine Nut Fall Bon Appétit Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Spray 2 large rimmed baking sheets with nonstick spray. Place half of bread pieces in large bowl. Add 3 tablespoons oil and toss to coat, then add 1/2 cup Parmesan cheese, and toss. Spread bread in single layer on 1 prepared sheet. Repeat with remaining bread, 3 tablespoons oil, and 1/2 cup cheese; spread on second sheet. Bake bread until golden, stirring occasionally, about 10 minutes. Cool on sheets. Transfer to very large bowl.
- Melt 1/4 cup butter with remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add onions, celery, and bell peppers; sauté until vegetables begin to brown and are almost tender, about 15 minutes. Add chopped garlic, rosemary, and oregano; stir 1 minute. Add raisins and pine nuts; stir 2 minutes. Transfer to bowl with bread. Stir 1/2 cup basil and remaining 1/2 cup Parmesan into stuffing. Season generously with salt and pepper. Mix eggs into stuffing.
- To bake stuffing in turkey:
- Loosely fill neck and main cavities of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 15x10x2-inch glass baking dish, depending on recipe. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
- Sprinkle remaining 1/4 cup basil over stuffing and serve.
BASIC BREAD STUFFING
This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)
Provided by Stacky5
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
- Stuff into the cavity of the turkey before roasting, if desired.
- OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
- NOTE: Allow 1 cup stuffing for each pound of poultry.
More about "rustic bread stuffing food"
RUSTIC BREAD STUFFING WITH SWISS CHARD AND CHESTNUTS - FOOD
From foodandwine.com
5/5 (1)Total Time 2 hrs 40 minsOccupation Culinary Director at Large, Food & Wine
- Combine vegetable broth and mushrooms in a medium saucepan; bring to a boil over high. Reduce heat to medium-low; simmer, undisturbed, until reduced to about 2 1/2 cups, about 30 minutes. Pour through a fine wire-mesh strainer into a heatproof bowl; discard solids. Add water as needed to measure 2 1/2 cups.
- Preheat oven to 375°F. Grease a 3- to 4-quart baking dish with butter. Heat butter and oil in a large skillet over medium until butter is melted. Add onion, celery, Swiss chard stems, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until vegetables soften and just start to brown, about 10 minutes. Add sage; cook, stirring occasionally, 1 minute. Gradually fold in Swiss chard leaves until just wilted. Remove from heat.
SIMPLE IS BEST STUFFING RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (485)Author Victoria GranofServings 8-10Total Time 2 hrs 45 mins
- Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
- Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer. Do Ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.
BEST STUFFING RECIPE - OUR FAVORITE BUTTERY HERB …
From howsweeteats.com
RUSTIC BREAD STUFFING WITH RED MUSTARD GREENS, …
From bonappetit.com
SERIOUSLY GOOD MUSHROOM STUFFING - INSPIRED TASTE
From inspiredtaste.net
OLD-FASHIONED BREAD STUFFING RECIPE | A MIND "FULL" MOM
From amindfullmom.com
RUSTIC HERB STUFFING RECIPE | BON APPéTIT
From bonappetit.com
3.4/5 (24)Author Rochelle PalermoServings 8-10Total Time 1 min
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
- Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
- Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
STUFFING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RUSTIC BREAD STUFFING WITH CRANBERRIES AND WALNUTS
From americastestkitchen.com
CRANBERRY-WALNUT STUFFING RECIPE
From foodandwine.com
HOW TO MAKE RUSTIC BREAD STUFFING WITH SWISS CHARD AND CHESTNUTS
From foodandwine.com
HOW TO MAKE THANKSGIVING STUFFING - HOMEMADE STUFFING RECIPE …
From thekitchn.com
GARLICKY SAUSAGE STUFFING RECIPE | EPICURIOUS
From epicurious.com
THE BEST THANKSGIVING STUFFINGS & DRESSINGS - FOOD NETWORK
From foodnetwork.com
KISH FAMILY TWO-BREAD STUFFING RECIPE - KRISTEN KISH - FOOD & WINE
From foodandwine.com
RUSTIC BREAD STUFFING | COOK'S ILLUSTRATED
From americastestkitchen.com
RUSTIC BREAD STUFFING - MUGNAINI
From mugnaini.com
RUSTIC HERB STUFFING - WHAT'S GABY COOKING
From whatsgabycooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love