CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME
For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
- Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 16.1 g, Cholesterol 25.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.4 g, Sodium 326.6 mg, Sugar 1.4 g
THYME STUFFING
Make and share this Thyme Stuffing recipe from Food.com.
Provided by agileangus
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cube bread a few days ahead and allow it to go stale.
- Combine all ingredients except bread cubes in frying pan.
- Saute slowly until vegetables are slightly transparent.
- Stir in bread cubes until all cubes are coated with butter and ingredients are evely mixed.
- Stuff into bird at both ends and skewer openings closed.
Nutrition Facts : Calories 306.7, Fat 24.2, SaturatedFat 14.8, Cholesterol 61, Sodium 973.7, Carbohydrate 20, Fiber 1.4, Sugar 2.6, Protein 3.2
CLASSIC BREAD STUFFING WITH SAGE AND THYME (AMERICA'S TEST KITCH
This is an excellent traditional stuffing (we call it dressing here in teh mid-west) from America's Test Kitchen Family Cookbook. It was a huge hit at Thankstiving! I baked half in a small casserole and used half to stuff two turkey breasts. Next year I will make at least 1 1/2 batches, because my guests asked for more! I made this the day before, and refridgerated until I was ready to bake on Thanksgiving day. It turned out great!
Provided by CindyMarie
Categories Grains
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and preheat oven to 400.
- Melt butter in a 12-inch skillet over medium-high heat. Add the celery and onions and cook until softened, about 10 minutes. Stir in the parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute.
- Transfer to a very large bowl. Add the dried, cooled bread, broth, eggs, salt, and pepper to the vegetables and toss to combine.
- Turn the mixture into a buttered 10 x 15-inch baking dish. Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 457.1, Fat 17.6, SaturatedFat 8.8, Cholesterol 101, Sodium 1230, Carbohydrate 61.7, Fiber 3.5, Sugar 6.2, Protein 13.3
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