Simple Fresh Tomato And Bread Stuffing Recipes

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HOMEMADE BREAD STUFFING



Homemade Bread Stuffing image

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

1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

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

TOMATO BREAD STUFFING



Tomato Bread Stuffing image

At the Claudia Sanders Dinner House, this old-fashioned side dish is favorite with customers.-Cherry and Tom Settle, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
3 slices bread, toasted and cut into 1/4-inch cubes

Steps:

  • In a large saucepan, saute onion in butter until tender; stir in flour until blended. Add the tomatoes, sugar, oil, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in toast cubes.

Nutrition Facts :

REALLY EASY BREAD STUFFING



Really Easy Bread Stuffing image

Delicious and super simple to make! This is the stuffing to make if you're looking for simplicity in your stuffing. You can use either fresh or stale bread in this recipe.

Provided by Katie

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Yield 5

Number Of Ingredients 6

1 (1 pound) loaf white bread
1 small onion, chopped
1 teaspoon poultry seasoning
1 pinch salt
1 pinch ground black pepper
¼ cup water

Steps:

  • Moisten all the bread with as much water as is needed to make moist. Add the onion, seasoning, and salt and pepper. Mix with hands.
  • Place in turkey or in foil and wrap up (which I do) and cook for at least 1 hour, longer if you are cooking it in the turkey. May open the foil for last 15 minutes to make top crusty.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 47.6 g, Fat 3 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 619.1 mg, Sugar 4.5 g

SIMPLE FRESH TOMATO AND BREAD STUFFING RECIPE - (4.3/5)



Simple Fresh Tomato and Bread Stuffing Recipe - (4.3/5) image

Provided by ladygourmet

Number Of Ingredients 13

3 big tomatoes - diced
1 medium size Spanish onion - sliced
3-4 cloves garlic - chopped
3 stalks celery - chopped
6-8 cups left over bread - ripped
1 cup chicken broth or stock from boiling the giblets and neck
1/2 cup grated Parmesan cheese or Romano cheese
1 tsp. Lo Salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. Bell's Seasoning
2 -3 tablespoons olive oil
2 tablespoons butter

Steps:

  • Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant. Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings. When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil. Preheat Oven 325: Bake the stuffing for 20-25 minutes.

FRESH BREAD STUFFING



Fresh Bread Stuffing image

Provided by Mark Bittman

Categories     casseroles, side dish

Time 1h

Yield 6 to 8 cups

Number Of Ingredients 7

8 to 9 ounces French or Italian bread
1/2 pound (2 sticks) butter
1 1/2 cups chopped scallions, onions or shallots
1/2 cup pine nuts
1 tablespoon minced fresh tarragon or sage leaves or 1 teaspoon dried crumbled tarragon or sage
1/2 cup minced fresh parsley leaves
Salt and freshly ground black pepper to taste

Steps:

  • Heat oven to 350 degrees. Tear bread into chunks, and put them in the container of a food processor; you may need to do this in batches. Pulse until you have coarse, irregular crumbs, no smaller than a pea and preferably larger.
  • Melt butter over medium heat in a large, deep skillet, Dutch oven or casserole. Add scallions, and cook, stirring occasionally, until they soften, about 5 minutes. Add nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
  • Add bread crumbs and tarragon or sage, and toss to mix. Turn heat to low, and add parsley, along with some salt and pepper; taste and adjust seasoning if necessary.
  • Bake stuffing in same pan, or put in an ovenproof casserole. Bake 30 minutes, or until stuffing is lightly browned on top. Serve hot. (Stuffing may also be cooked in turkey, if desired.)

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 24 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 12 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 1 gram

SIMPLE FRESH TOMATO AND BREAD STUFFING



Simple Fresh Tomato and Bread Stuffing image

This is a delicious stuffing for Thanksgiving!

Provided by Catherine Cappiello Pappas

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 13

3 big tomatoes - diced
1 medium size spanish onion - sliced
3-4 cloves garlic - chopped
3 stalks celery - chopped
6-8 cups left over bread - ripped
1 cup chicken broth or stock from boiling the giblets and neck
½ cup grated parmesan cheese or romano cheese
1 tsp. lo salt
½ tsp. black pepper
½ tsp. dried oregano
½ tsp. bell's seasoning
2 -3 tablespoons olive oil
2 tablespoons butter

Steps:

  • 1. Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter. Add the celery, garlic, tomato and onion and sauté until the onion is slightly transparent and the garlic is fragrant. Add the bread and another drizzle of olive oil over the bread and toss with the sautéed onions, tomato and garlic. Sauté until the bread is slightly golden on low heat. Add the broth a little at a time, while sautéing. Add the seasonings. When the bread has absorbed the broth, add the cheese and toss. Flatten the top with a spatula and grate more cheese over the top with a tiny drizzle of olive oil. Preheat Oven 325: Bake the stuffing for 20-25 minutes.

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