Yankee Bread Stuffing Food

YANKEE BREAD STUFFING

Steps:

• Place sausage in a large skillet. Cook over medium high heat until browned. Drain on paper towels, set aside.
• Wipe out pan with paper towels and return to burner. Put butter in the pan to melt. Place the celery and onions in the pan and cook until tender.
• In a large bowl place the bread, sausage, celery, onions and seasonings.
• Beat the eggs in a small bowl and then mix into sausage/bread mixture.
• Pour broth over the mixture and mix. The mixture shoudl be moist and not mushy. Add more broth if needed.
• Place in large baking dish and bake at 350 degrees for 45 minutes or until heated through and a nice crust has developed on top.

YANKEE HERBED BREAD STUFFING

Steps:

• Preheat the oven to 400 degrees. Tear the bread into small bits and spread out onto a baking sheet. Toast in the oven, stirring a couple of times until the bread is beginning to crisp, become firm and just starting to brown on the edges.
• In a large skillet over medium heat, melt the butter until foamy, but not browned. Add the onion and celery. Cook, stirring, until softened, about 10 minutes. Remove from heat and set aside.
• In a large bowl, combine the bread, onion mixture, poultry seasoning, sage, salt, and pepper. Toss gently to mix.
• Add 1 cup of broth and the eggs. Using your hands or a large spoon, mix until all the bread is moistened. If still dry, add the additional broth and mix completely.
• You can use this to stuff your turkey and then bake per your recipe's instructions or coat a 9×1-inch baking dish with butter and spoon the stuffing into the dish.
• Cover the dish tightly with foil and bake in the preheated oven for 20-25 minutes. If desired, remove the foil during the last ten minutes for crispy edges.
• Serve warm.

BASIC BREAD STUFFING

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.

BASIC BREAD STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.