Traditional Supper Stuffing Food

HOMEMADE STUFFING

Steps:

• Cut the bread into 1 inch cubes.
• Make the bread stale by one of the two options:A. Overnight - Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method - Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
• Preheat the oven to 350° and prep a 9x9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9x13 or 10x15 baking dish)
• In a large saute pan over medium heat melt 3/4 cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
• Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
• In a small bowl whisk together the eggs and broth.
• Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
• Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tbsp of butter and dot the top of the stuffing.
• Cover the dish with foil and bake for 30 minutes. remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
• Serve right away!

THE BEST STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
• Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
• Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

TRADITIONAL STUFFING

Steps:

• Preheat oven to 375F and grease a 13 x 9 casserole dish.
• Saute vegetables in margarine until onion is transparent.
• In a large mixing bowl, mix bread, cooked vegetables and seasonings.
• Add the chicken broth slowly to the bread, tossing until evenly and thoroughly moist.
• Place dressing in prepared baking dish.
• Bake until thoroughly heated and lightly browned; about 1/2 hour.

TRADITIONAL SUPPER STUFFING WITH CIDER GRAVY

Steps:

• Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes.
• Quarter the apples and slice into each quarter on an angle to cut away the core. Chop apples into bite size pieces.
• Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and pepper and cook until tender, 7 to 8 minutes. Add turkey to the skillet and combine with vegetables, heat through 2 to 3 minutes then fold in bread and moisten with about 2 cups chicken stock.
• While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4 to 5 minutes.
• Serve stuffing doused with 1/2 cup gravy.

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 HOLIDAY STUFFING

Steps:

• Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.

TRADITIONAL SUPPER STUFFING

Steps:

• Preheat oven the 325°F.
• Scatter bread on a baking sheet and season with poultry seasoning. Toast in the oven until golden, 10 to 12 minutes. Set aside.
• In a large skillet, melt 3 tablespoons butter over medium heat. Add apples, onions, celery, bay leaf, salt, and pepper, and cook until tender, 7 to 8 minutes. Stir in the chicken, parsley, and 2 cups chicken broth, and cook until heated through, 3 to 4 minutes. Stir in bread cubes.
• In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute. Whisk in the remaining 2 cups chicken broth. Season the gravy with salt and pepper.
• Discard the bay leaf. Serve the stuffing in bowls topped with the gravy.