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).
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
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
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
APPLE, ONION & CELERY STUFFING RECIPE
The apples, celery and onion in this stuffing make it absolutely delicious!
Provided by Elyse Ellis
Categories Side Dish
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Melt 6 Tablespoons butter in a large saucepan over medium heat.
- Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
- Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
- Spray a casserole dish with nonstick cooking spray and fill with stuffing.
- Use the rest of the butter to dot the top of the stuffing.
- Bake for 30-40 minutes, or until golden brown and crispy at the edges.
Nutrition Facts : Calories 689 kcal, Carbohydrate 118 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 2215 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving
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.
BUTTERED STUFFING WITH CELERY AND LEEKS
Those of you who love stuffing know that it might be the only reason to host Thanksgiving. This version is an updated classic - no dried fruit, no surprise ingredients, no "twists" - just a very buttery, deeply savory stuffing made with garlic, leeks and a lot of celery. The bread is crusty and torn, never cubed (for those crisp, craggy edges), and the whole thing is baked in a baking dish, never inside the turkey (to keep it light and fluffy with a custardy interior and a golden-brown top). All stuffing needs two trips to the oven: once, covered, to cook it through and twice, uncovered, to crisp up the top. You can do the first bake ahead of time if you like, or do one after the other if the timing works out that way.
Provided by Alison Roman
Categories dinner, stuffing and dressing, side dish
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Using your hands, tear bread, crust and all, into 1 1/2- to 2-inch pieces. (Alternatively, you can cut the bread with a knife, but I prefer the way the craggy bits toast and soak up the goods.) Place chunks on a rimmed baking sheet, and let sit uncovered at room temperature for 12 to 24 hours. If you're short on time, you can toast the chunks in a 300-degree oven instead, tossing occasionally, until lightly crisped, but not browned, on the outside.
- Heat oven to 375 degrees. In a large skillet over medium-high heat, combine olive oil and 4 tablespoons butter. Once butter has melted, add the garlic and leeks. Season with salt and pepper and cook, stirring occasionally, until leeks are bright green and totally softened, 8 to 10 minutes.
- Add celery, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add red-pepper flakes, if using, and remove from heat.
- Whisk together broth and eggs in a medium bowl. Place bread in a large bowl (you want a lot of room for mixing, so go big), and add the leek and celery mixture, parsley, chives and marjoram. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
- Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with the remaining 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
- Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it's not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
- When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.
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