Traditional Herb Stuffing Food

TRADITIONAL HERB STUFFING

Steps:

• Arrange bread cubes on baking sheets. Bake at 250 degrees F about 60 minutes. Remove from oven and let cool.
• Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes. In a large bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
• In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined. Place in a sprayed 9×13 inch baking pan and cover with foil. Bake at 350 degrees F 30 minutes. Remove foil and bake another 20 minutes or until crispy on top.

CLASSIC HERB STUFFING

Steps:

• Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• Bake 35 minutes or until heated through and lightly browned.

CLASSIC HERB STUFFING

Steps:

• 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• 3. Bake 35 minutes or until heated through and lightly browned.

CLASSIC HERB AND FENNEL STUFFING

Steps:

• Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
• Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8-10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
• Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
• Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
• Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

CLASSIC STUFFING

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

TRADITIONAL HERB STUFFING OR DRESSING

Steps:

• Preheat oven to 350°F.
• Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
• Melt butter in large skillet and add mushrooms, onions, & celery.
• Saute for 3-5 minutes until translucent.
• Add garlic and cook for another 2-3 minutes.
• Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
• Add nuts and mix well again.
• Beat the eggs.
• Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
• Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
• Transfer stuffing to prepared dish.
• Cover with buttered foil and bake until heated through, about 45 minutes.
• Uncover and bake until top is golden brown, about 15 minutes.
• Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Steps:

• In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
• Cook, stirring often, until the onions are golden, about 8 minutes.
• Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
• Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
• Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).