GRANDMA DOT'S STUFFING BALLS
This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.
Provided by carabakescupcakes
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 56m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
- Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
- Shape mixture into 2-inch balls and arrange on prepared baking sheet.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g
GRAM'S HOLIDAY BREAD FILLING
This is my family's traditional bread filling recipe that was passed down by my paternal grandmother. When I smell the onions and celery cooking in the butter .... I know it's Thanksgiving!
Provided by Susan Bickta
Categories Other Side Dishes
Time 50m
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350 degrees F. Coat the inside of a 3-4 quart baking dish with butter or margarine, Set aside.
- 2. Place a 10-inch no-stick skillet over medium high heat. Add the butter (or margarine), onion, celery, salt and pepper. Cook, stirring often, until onions become translucent but celery is still crisp/tender, about 6-8 minutes.
- 3. Meanwhile, place chicken broth in a large bowl. Soak bread slices in broth, 4-5 slices at a time. Wring bbread slightly to remove some of the broth. Do this until all bread is soaked and most of the broth is used. Bread should be the consistency of cookie dough only slightly looser.
- 4. Add celery mixture and poultry seasoning to bread. Add eggs and parsley flakes and mix well.
- 5. Transfer to prepared baking dish. Dot with additional butter.
- 6. Bake for 30-40 minutes or until hot, bubbly and browned around the edges.
HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
- Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
- Bake in the preheated oven until golden and hot, about 1 hour.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
HOLIDAY BREAD PUDDING
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Warm the rum in a small saucepan, add the candied fruit and set aside.
- Place one-half cup of the sugar with the water in a heavy saucepan or skillet, preferably one with a nonstick lining. Place over medium-high heat, bring to a boil and allow to cook until it turns a rich amber color. Immediately pour this caramel into a four-cup metal loaf pan that does not have a nonstick lining and tilt the pan so the bottom and sides become coated with caramel. Keep tilting the pan as the caramel cools so the coating is even.
- Preheat oven to 375 degrees.
- Cube the bread and place it in a bowl. Scald the milk and cream and pour over the bread. Stir. Fold in the candied fruit and rum and the pine nuts. Add the remaining sugar. Lightly beat the egg yolks and stir them in.
- Beat the egg whites until stiff. Fold into the bread pudding. Spoon the pudding into the caramel-lined pan. Place in the oven and bake for one hour.
- Allow to cool to room temperature and refrigerate overnight.
- Run a knife around the edges, unmold onto a platter and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 237 milligrams, Sugar 35 grams, TransFat 0 grams
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