BREAD AND CELERY STUFFING
An easy stuffing recipe for a 10 to 12 pound turkey.
Provided by Carlota Chmielewski
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Let bread slices air dry for 1 to 2 hours, then cut into cubes.
- In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
- Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.7 g, Cholesterol 36.6 mg, Fat 15.5 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 613.1 mg, Sugar 2.8 g
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS
Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 10 cups
Number Of Ingredients 10
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).
APPLE AND ONION STUFFIN'
Provided by Rachael Ray : Food Network
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
- Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
- For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
- For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.
CELERY-HERB STUFFING
Make this for our Roast Turkey.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes about 10 cups
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.
- Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.
- Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.
- Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs.
- To cook stuffing in turkey: Stuff as directed (see turkey recipe); for the remaining stuffing, stir in 3/4 cup stock, spoon into a buttered 8-inch square baking dish, and dot generously with butter. Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To bake all of the stuffing in the oven: Stir an egg and 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Bake as directed above.
CELERY STUFFING
A great recipe for stuffing a turkey. It is very moist! A pinch of marjoram can be added to this dish in addition to or in place of thyme. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!
Provided by Jerri Taborski
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 40m
Yield 32
Number Of Ingredients 11
Steps:
- Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
- Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 12 g, Cholesterol 25.5 mg, Fat 4.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 2.1 g, Sodium 493.4 mg, Sugar 1.3 g
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THE BEST TRADITIONAL STUFFING RECIPE | FOODIECRUSH .COM
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- Melt 8 tablespoons of the butter over medium heat in a large, high sided skillet or Dutch oven. Add the chopped onion and celery and cook, stirring occasionally, until soft, about 6-7 minutes. Season with the kosher salt and black pepper and remove from the heat.
- Add the dried bread cubes to a large mixing bowl with the sautéed onion and celery. Sprinkle with the dried poultry seasoning and drizzle with the chicken broth. Gently toss until the ingredients until mixed.
- To bake outside the bird, prepare a baking dish with the 1 tablespoon reserved butter and spoon the stuffing in the dish. Drizzle with an additional 1/4 cup of chicken broth and dot with and additional 2 tablespoons of butter to keep moist, cover with foil and bake at 400°F for 20-25 minutes. Remove the foil and bake for an additional 10-15 minutes or until golden brown.
- To bake inside the bird, spoon 3-5 cups of the stuffing into the bird's cavity, stuffing it loosely but not overfilling, then follow your bird's cooking directions. Be sure the internal temperature of the stuffing comes to 165°F on an instant read meat or food thermometer before serving.
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