Stuffing With Homemade Croutons Food

HOMEMADE STUFFING RECIPE

Steps:

• Sauté the onion, garlic and celery in a skillet with the olive oil.
• Pour the croutons into a large mixing bowl.
• Add the onion mixture to the croutons and mix well.
• Stir in the spices and then transfer the entire mixture to a baking dish.
• Pour the chicken broth over the top of the croutons and let it sit in the fridge while you preheat your oven to 350 F.
• Bake the stuffing for 45 minutes to 1 hour or until it is golden brown and slightly crispy on top.
• If you are making this ahead of time and need to reheat it, simply cover it with foil and heat at 350 F. for approximately 20-30 minutes or until warmed through.

STUFFING WITH HOMEMADE CROUTONS

Steps:

• Croutons -
• Mix well. Bake in slow oven – 170 or so – for 4 hours. Use to make dressing.
• Dressing
• Sauté vegetables until clear and mellow. Add broth – cook 15 minutes.
• To temper eggs, add - SLOWLY by DRIBBLING THE BROTH IN- hot broth into beaten eggs. Stir the entire time. Do this until the eggs are warm to hot - this keeps the eggs from cooking or setting.
• Add tempered eggs to bread cubes.
• Pour hot vegetable/broth mix immediately over cubes. Mix lightly. Let stand 15 minutes.
• Stuff turkey, make balls of dressing or put into bread pans. Cook at 350 until crispy on outside and hollow sounding on inside – about 1 hour to 90 minutes.
• If cooked in a 9x13x2 cake pan, this recipe makes 2 cake pans. 1 serving is 1 square 2 inches by 2 inches. Makes about 60 servings. I am guessing that a serving is about 1/3 cup to 1/2 cup.

SAUSAGE CROUTON STUFFING

Steps:

• Preheat the oven to 300 degrees.
• Spread the bread cubes in a single layer on 2 large cookie sheets.
• Bake until lightly browned and crisp, about 20 minutes.
• Transfer to a large bowl to cool.
• Crumble the sausage meat into a large skillet and brown over medium heat until cooked through.
• Add to the bread cubes using a slotted spoon.
• In the same skillet, cook the onion and celery until transparent.
• Add to the bread cubes, again with a slotted spoon.
• Mix in the water chestnuts, pecans, parsley and sage.
• Add the stock and the butter and toss until fully mixed.
• The mixture will look kind of dry.
• Season with salt and pepper to taste.
• You could stuff a bird with this, but I just put it into a big pan and bake after the turkey is done for about 45 minutes at 350 degrees.

SPICY ITALIAN SAUSAGE AND HOMEMADE CROUTON STUFFING

Steps:

• Preheat the oven to 325°F and butter a 15x10x2-inch glass baking dish. Bake the bread pieces on 2 large rimmed baking sheets for about 20 minutes, tossing occasionally, or until lightly toasted.
• Sauté the sausages in a large sauté pan over high heat until cooked through, breaking them up into large bite-size pieces with a spoon, about 10 minutes. Using a slotted spoon, transfer the sausages to a large bowl.
• Add the toasted bread and toss to combine well. Melt the butter in the same sauté pan with the pan drippings. Add the onion, celery and garlic to the pan and sauté for 12 minutes or until the onions are very tender.
• Add the sage and sauté for 2 minutes or until the sage is dark green. Stir the onion mixture into the stuffing. Season to taste with salt and pepper. Toss the stuffing with the eggs to combine well. Add enough broth to moisten the stuffing slightly.
• Transfer the stuffing to the prepared dish. Cover with foil. The stuffing can be prepared up to this point 8 hours ahead. Cover and refrigerate.
• Preheat the oven to 350°F Bake the stuffing covered for about 1 hour or until heated through. Uncover and bake until the stuffing begins to brown on top, about 20 minutes.