Country Stuffing Recipes

GOOD OLD COUNTRY STUFFING

Steps:

• Preheat oven to 350 °F.
• Crumble dried white bread into a large bowl. Add cooked white rice and crushed saltines. Sauté pork sausage. Add celery and onion and sauté until transparent - 5 to 10 minutes. Pour over bread and rice mixture. Add stock - mix, add salt, pepper, sage and poultry seasoning. Add 3 beaten eggs and mix well. Reserve 2 tablespoons of mix for gravy. Add slices of 1/4 stick of butter on top. Pour into greased pan and bake until done - 45 minutes.
• Mushroom Giblet Gravy:
• Bring stock and giblets to a boil. Add bouillon and 2 tablespoons reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, sauté mushrooms until browned in 3 tablespoons butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

OLD FASHIONED STUFFING

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.

COUNTRY HARVEST STUFFING

Steps:

• 1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.
• 2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.
• 3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.

PAULA DEEN'S COUNTRY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Crumble oven-dried bread into a large bowl. Add rice and saltines.
• Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
• Pour stuffing into a greased pan and bake until cooked through and golden brown,.

COUNTRY BREAD STUFFING

Steps:

• Cut the bread into large cubes and spread them onto a baking sheet. Leave them uncovered overnight to get stale.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
• Put a large skillet over medium heat and add the remaining 2 tablespoons butter. When it is melted, add the mushrooms, celery and onions and season with salt and pepper. Cook until all the vegetables have softened, 6 to 8 minutes. Let cool for a few minutes.
• In a large bowl, combine the bread, cooked vegetables and water chestnuts. Toss to combine. In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices. Fold into the bread mixture. Sprinkle with salt and pepper. If the mixture seems too dry, add more broth or a little water. Spread the mixture into the prepared baking dish. Can be covered and refrigerated overnight until you are ready to bake. Let it come to room temperature first.
• Cover the pan with foil and put it into the oven for 20 to 25 minutes. Uncover and cook until the top is browned, about another 20 minutes. Let rest for 5 minutes before serving. Reserve 1 cup for another use if desired, such as the Round 2 Recipe Thanksgiving Pie.

HOW TO MAKE COUNTRY BREAD STUFFING | TASTING TABLE RECIPE

Steps:

• Tear the bread into small pieces and divide among 2 parchment-lined sheet trays. Let the bread dry out overnight, or bake it at 300° until dry, about 15 minutes.
• In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onions, fennel, celery, garlic, bay leaves and salt and pepper. Cook, stirring occasionally, until all of the vegetables are tender, 15 to 18 minutes. Add the wine and reduce by half, 2 to 3 minutes. Remove the pan from heat and discard the bay leaves. Transfer the onion mixture to a large bowl.
• Add the bread, sage, thyme, butter, eggs, stock and parsley to the bowl and toss. If the stuffing feels dry, add more stock as needed.
• Preheat the oven to 400°. Transfer the stuffing to a greased 4-quart baking dish. Cover with foil and bake for 40 minutes. Uncover, increase the temperature to 475° and bake until golden brown and crisp on top, another 15 minutes. Serve warm.

TURKEY WITH COUNTRY HAM STUFFING

Steps:

• Place bread cubes in a single layer in a 13-in. x 9-in. baking pan. Bake at 325° for 20-25 minutes or until golden brown, stirring occasionally. Place in a large bowl; set aside. , In a large skillet, cook ham in butter for 5-10 minutes or until edges are crisp. Remove with a slotted spoon and place over bread cubes. , In the same skillet, saute the onion, celery, sage, thyme and pepper until vegetables are tender; toss with bread and ham. Stir in enough broth to moisten. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 4-1/2 to 5 hours or until the thermometer reads 185°. , When the turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.