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!
MY FAMILY'S OLD FASHIONED BREAD STUFFING
When my parent's married in 1949, my grandma Frieda gave mom her stuffing recipe. It is plain, and simple, very basic, but for 64 years we have been eating this version stuffing for Thanksgiving. Once or twice I tried adding sausage, or tweaking the recipe, but I have always gone back to the original. Here is the original...
Provided by Carol Perricone
Categories Side Casseroles
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Toast your bread, then slice it into bite sized cubes and put in a large mixing bowl.
- 2. Add the seasonings to cubed bread and toss lightly.
- 3. Add butter to a large saute pan, add onions and celery, and cook until vegetables are tender, about 5 minutes. Add to the bread mixture, and mix well.
- 4. If baking right away, add egg to bread mixture, then put all of the stuffing into a 3 qt. baking dish, and cook for 1 hour, covered, until hot. (If you like crispy stuffing, remove cover for the last 15 minutes of cooking. NOTE: If baking the stuffing set your oven at 350 degrees.
OLD-FASHIONED BREAD STUFFING
You can't Thanksgiving without the turkey dressing. This delicious traditional stuffing recipe makes enough to stuff up to a 15-pound Thanksgiving turkey. The old-fashioned dressing can also be baked in a casserole dish.
Provided by BHG Test Kitchen
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. In a large skillet cook celery and onion in hot butter over medium heat until tender but not brown. Remove from heat. Stir in sage and pepper. Place bread cubes in large bowl; add onion mixture. Drizzle with enough chicken broth to moisten; toss lightly to combine. Place stuffing in a 2-qt. casserole dish. Bake, covered, for 30 to 45 minutes or until heated through. Top with fresh sage. Makes 12 to 14 servings.
Nutrition Facts : Calories 181 kcal, Carbohydrate 20 g, Cholesterol 22 mg, Protein 4 g, SaturatedFat 5 g, Sodium 342 mg, Sugar 2 g, Fat 10 g, UnsaturatedFat 4 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
OLD FASHIONED BREAD STUFFING
My wonderful SIL brings this every year for thanksgiving. Moist stuffing that's not cooked in the bird yet still delicious.
Provided by sugaree
Categories Thanksgiving
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place bread cubes in a large bowl and set to the side.
- Preheat oven to 375.
- In a saucepan saute celery and onion in butter till soft.
- Remove from heat and add salt, pepper & poultry seasoning.
- Add the onion mixture to the bread cubes and combine. Drizzle with broth to lightly moisten then toss lightly.
- Bake covered for approximately 30 minutes.
- This can be prepared a day in advance. Let stuffing come to room temp before baking and add additional broth to moisten.
Nutrition Facts : Calories 206.2, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 571.3, Carbohydrate 19.4, Fiber 1.2, Sugar 2.3, Protein 3.6
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- If using giblets, place giblets and 1 cup milk in medium bowl. Let stand at room temperature at least 15 minutes.
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