STUFFING (OR DRESSING) BREAD
I don't remember if I originally saw this online or in a magazine, but it originates from Taste of Home and I have used it for the past several years. It produces a wonderful, aromatic round loaf that will make LOTS of stuffing, or dressing, whatever your family calls it. I changed it up just a bit to use in my bread machine for...
Provided by Enro Gay
Categories Other Breads
Number Of Ingredients 16
Steps:
- 1. Add ingredients to your bread machine in the order instructed by your manufacturer. The order above is how my Hamilton Beach unit recommends. The yeast on the bottom, then flour on top of it, keeps the yeast separated from the liquid until the machine is turned on.
- 2. Set the machine to "dough" and wait; my cycle is a little less than two hours.
- 3. Turn dough out, shape into a large round loaf then place on a greased baking sheet. (The pan in the picture is made by Faberware and is a non-stick "air" type sheet; two layers of metal with airspace in between). Cover loaf and place in a warm place to rise until doubled in size, probably about 45 minutes.
- 4. While bread is rising, preheat oven to 375 degrees. Bake the bread for about 30 minutes, or until nicely browned. Place on a rack to cool. *** After the bread is cooled, I slice the loaf in strips about 1 1/2 inches wide, then slice those pieces in cubes. I then spread the cubes on baking sheets and place in a 225 degree oven to dry out. Makes for a much nicer consistency when putting your stuffing/dressing together.***
MOIST BREAD DRESSING OR STUFFING
An old recipe from a 1960's Good Housekeeping cookbook; this was my mom's classic stuffing recipe that everyone adores. I prefer the tidiness of dressing cooked separately from the turkey, and so I've adapted the recipe to be cooked in a casserole but still retain the moistness of a stuffing. Instructions for using it either way are included. Times are approximate, as they will depend on the temperature of the oven and how full the oven is. Yield is also approximate. Allow around 1 c stuffing per 1 lb of turkey.
Provided by Halcyon Eve
Categories Poultry
Time 2h
Yield 16 cups, 16 serving(s)
Number Of Ingredients 15
Steps:
- Bring water or broth to a boil in a small saucepan. Add giblets, neck, bay leaf, salt (if using), and peppercorns, and simmer for about 45 minutes or until tender and cooked through.
- Remove bay leaf, giblets, and neck from pan. Discard bay leaf.
- Mince giblets. Remove as much meat as possible from neck bones and mince. Add minced giblets and meat back to broth.
- Add butter and onion to pan, bring to a simmer, and simmer for 5 minutes.
- Meanwhile, place remaining ingredients except eggs into a very large bowl.
- Pour giblet mixture over bread mixture and toss to mix together well.
- For Stuffing: Stuff turkey loosely (do not pack) and roast as usual for stuffed turkey. Bake any leftover stuffing in a covered casserole alongside turkey until done, about 30-45 minutes at 350* F, depending on quantity (should be set, not wet, in the center). Adjust times as needed to bake at same temperature as turkey. Makes enough to stuff about a 16 lb turkey.
- For Dressing: Mix in eggs. Transfer to one large or two smaller baking dishes. Cover tightly and bake along with turkey for about 40-45 minutes for two small dishes or about 50-60 minutes for one large dish, at 350* F or until cooked through (should be set in middle, not wet). Adjust times as needed to bake at same temperature as turkey.
Nutrition Facts : Calories 124.1, Fat 12.7, SaturatedFat 7.5, Cholesterol 53.8, Sodium 269.4, Carbohydrate 1.7, Fiber 0.5, Sugar 0.6, Protein 1.5
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
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