HOMEMADE STUFFING
A traditional recipe for Homemade Stuffing made with dried bread cubes mixed with onions and celery sauteed in plenty of butter then mixed with herbs and broth (and more butter) and baked until golden and delicious! It is the perfect stuffing recipe for your Thanksgiving table! Can easily be doubled for a crowd.
Provided by Susie Weinrich
Categories Side Dish
Time 1h20m
Number Of Ingredients 12
Steps:
- Cut the bread into 1 inch cubes.
- Make the bread stale by one of the two options:A. Overnight - Lay the bread cubes on a sheet pan on the counter overnight to dry out.B. Quick Method - Preheat the oven to 250°, lay the bread cubes on a sheet pan and pop in the oven for 30 minutes, tossing every 5-10 minutes.
- Preheat the oven to 350° and prep a 9x9 baking dish by generously greasing with butter or oil. (if you are doubling the recipe use a 9x13 or 10x15 baking dish)
- In a large saute pan over medium heat melt 3/4 cup butter. Add the onions and celery and saute until they are completely softened, this will take about 20 minutes.
- Off the heat add the salt, pepper, poultry seasoning, marjoram, fresh sage and parsley to the onions.
- In a small bowl whisk together the eggs and broth.
- Add the bread cubes to a large bowl, pour the onions/herb mixture over the bread and stir to combine. Pour the egg mixture over the bread cubes and stir until the liquid is absorbed.
- Pour the stuffing mixture into the buttered baking dish. Cube the remaining 2 tbsp of butter and dot the top of the stuffing.
- Cover the dish with foil and bake for 30 minutes. remove the foil and bake for another 15 minutes. For an extra crispy top turn the broiler on for a minute or two!
- Serve right away!
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
MOM'S BEST BREAD STUFFING
Traditional turkey/chicken stuffing recipe my mom, Agnes, has been making since before I was born. Can also be cooked outside the bird in an oven baking dish. Excellent cold, sliced on turkey sandwiches!
Provided by Kachup
Categories Grains
Time 2h50m
Yield 1 stuffing
Number Of Ingredients 9
Steps:
- Moisten bread cubes with milk or hot water.
- Add salt, pepper, poultry seasoning, and egg.
- Combine mixture.
- Melt butter in frying pan and add onions until slightly browned, then add celery.
- Stir, then add to bread cube mixture.
- Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
- Rub turkey or chicken well with oil, salt, and pepper.
- Put in 300 degree oven for 2 1/2 hours.
- After 1 1/2 hour turn oven down to 250 degrees.
BASIC BREAD STUFFING
This was my Mom's staple recipe every Thanksgiving for stuffing....Sometimes she would add some chopped giblets to it, but usually she made it exactly like this...It's VERY simple and basic, but very home-made and very comforting!!! She hand-wrote this recipe for me many years ago the first time I tried to cook a Thanksgiving meal at my house. :)
Provided by Stacky5
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
MRS. CUBBISON'S BREAD STUFFING
This stuffing recipe used to be on the Mrs. Cubbison's stuffing box before "low fat" became the norm. We still like it this way with all the added veggies.
Provided by Donna Matthews
Categories Grains
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large pot.
- Add celery, onion, and mushrooms.
- Simmer about 5 minutes to slightly soften vegetables.
- Toss in dressing mix to spread butter evenly.
- Stir in liquid and toss.
- Place in a greased casserold dish, cover, and bake at 350 degrees for about 45 minutes.
- Uncover the last 15 minutes for a crisper top.
- NOTE: The new packages of dressing have only 10 ounces per box, but the recipe still works as well.
Nutrition Facts : Calories 640.4, Fat 22.7, SaturatedFat 12.7, Cholesterol 50, Sodium 2124.2, Carbohydrate 93.8, Fiber 4.3, Sugar 11.1, Protein 14.4
MOM'S STUFFING
I love Stove Top Stuffing. There. I said it. But when my family needed to remove gluten from our diet, we were desperate for a good stuffing/dressing that we could eat -- holidays are just not the same without the food you love. This is my own recipe, and I'm very proud of it :) My family loves it so much I always have to...
Provided by Tam D
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 8
Steps:
- 1. Chop onion and celery.
- 2. Saute onion and celery in butter, in a large 4 qt. (oven-safe) pot, over medium heat. Stir often, until soft and golden. This will take about 20 minutes.
- 3. While the vegetables are cooking, cut your bread into cubes. Set aside.
- 4. Stir the seasonings into the onion and celery mixture. Add chicken broth, and heat just to boiling -- do not boil.
- 5. Turn off heat, and stir in bread cubes. Toss to coat, till everything is blended well. If you need more broth you can add it here, but you don't want it too wet. It's going to soften more as it warms in the oven.
- 6. At this point the stuffing is ready to serve. But it's even better if you warm it in the oven, at 350* for 20-30 minutes. For moist stuffing warm it right in your pot. If you like your stuffing dry, spread it in a shallow baking dish for this step. This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
- 7. *Fresh or dry, it doesn't matter, just what you have on hand. If what you have is fresh, just cut it up an hour or two before you want to use it, or lay it on a baking sheet in the oven while you preheat. Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing. I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
- 8. NOTES: For weeknight dinners I just make half the recipe. The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together. If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock. This recipe really is no fail!
MOM'S STUFFING
Make and share this Mom's Stuffing recipe from Food.com.
Provided by Lab Lover
Categories Thanksgiving
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Remove crust and cube the Texas Toast.
- Toast cubes in the oven at 350 until golden brown about 10 minutes.
- Melt butter in a large skillet, over moderate heat.
- Saute onion, celery and herbs in butter until celery is softened about 20 minutes.
- Add toasted bread cubes to the vegetable mixture to soak up butter.
- Place bread and vegetable mixture in a large mixing bowl.
- Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl.
- Mix thoroughly.
- Add salt and pepper to taste.
- Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.
MY MOM'S BREAD DRESSING (STUFFING)
Whether you call it stuffing or dressing, this semi-homemade recipe is fantastic. We love the addition of sauteed celery, onion, and browned bacon. Bacon adds a little smokiness to the side dish. This recipe makes just the right amount to stuff the turkey and have an extra pan of dressing on the side. It's very adaptable and...
Provided by Deb Lund
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. Cut up bacon in one-inch pieces.
- 2. Brown lightly in pan. Do not drain grease. You can use any bacon you like, My mom always used Oscar Mayer which has a certain flavor.
- 3. When browned. add celery and saute for 2-3 minutes.
- 4. Add onions and continue sauteing until they become glassy and soft but not browned.
- 5. Empty dressing bags into a large pan (I use an old roasting pan).
- 6. Pour the bacon, onion, and celery evenly over the bread.
- 7. Sprinkle about 1 tsp rubbed sage and mix well.
- 8. Add chicken broth a little at a time. The dressing should be moist but not soggy. The bread cubes should still look like cubes but should be starting to stick together.
- 9. Stuff your 12-14 lb turkey. There will be leftovers.
- 10. Roast according to directions. Don't stuff ahead of time.
- 11. Place the leftovers in a baking dish.
- 12. Add a little more chicken broth.
- 13. You can drizzle some melted butter over the top to make top nice and crispy.
- 14. Bake at 350 until warm and brown, about 45 minutes.
- 15. My sons love this and would eat only this for Thanksgiving with some gravy! It is a rather basic stuffing that is always a crowd pleaser.
MOM'S OLD FASHION BREAD STUFFING
This is our oldest family recipe. It is the essential stuffing and is the taste of our family meals.
Provided by mrsteacher22
Categories Grains
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat.
- Stir in seasoning and lemon pepper.
- Place bread cubes in a large bowl; add onion mixture and beaten egg.
- Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring.
- Spoon stuffing into neck and body cavities of the turkey.
- If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry.
- Recipe makes enough for a 15 pound bird.
Nutrition Facts : Calories 511.5, Fat 14, SaturatedFat 6.3, Cholesterol 38, Sodium 925, Carbohydrate 79.7, Fiber 5.3, Sugar 7.6, Protein 15.7
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MOM'S TRADITIONAL BREAD STUFFING - GATHER FOR BREAD
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Cuisine AmericanEstimated Reading Time 3 minsCategory Main DishTotal Time 45 mins
- In a large skillet melt butter. Cook celery and onion until translucent and tender. Remove from heat.
- Place the bread cubes in a large bowl. Sprinkle with sage, rosemary, thyme, salt and pepper. Pour butter mixture over the bread cubes. Drizzle with chicken broth. Toss to combine and moisten.
- Bake in a covered casserole dish for 30-45 minutes or until heated through. Or stuff into the cavity of a turkey.
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