Traditional Herb Stuffing Or Dressing Recipes

CLASSIC HERB STUFFING

Steps:

• Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• Bake 35 minutes or until heated through and lightly browned.

TRADITIONAL HERB STUFFING

Steps:

• Arrange bread cubes on baking sheets. Bake at 250 degrees F about 60 minutes. Remove from oven and let cool.
• Melt butter in skillet and add onions and celery and saute until soft, about 10 minutes. In a large bowl, toss sauteed vegetables with bread cubes. Add parsley, sage, rosemary, thyme, salt and pepper and toss again.
• In a small bowl, whisk together chicken broth and eggs. Add to the bread cube mixture and toss until well combined. Place in a sprayed 9×13 inch baking pan and cover with foil. Bake at 350 degrees F 30 minutes. Remove foil and bake another 20 minutes or until crispy on top.

CLASSIC HERB STUFFING

Steps:

• 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
• 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• 3. Bake 35 minutes or until heated through and lightly browned.

TRADITIONAL HERB STUFFING OR DRESSING

Steps:

• Preheat oven to 350°F.
• Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
• Melt butter in large skillet and add mushrooms, onions, & celery.
• Saute for 3-5 minutes until translucent.
• Add garlic and cook for another 2-3 minutes.
• Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
• Add nuts and mix well again.
• Beat the eggs.
• Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
• Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
• Transfer stuffing to prepared dish.
• Cover with buttered foil and bake until heated through, about 45 minutes.
• Uncover and bake until top is golden brown, about 15 minutes.
• Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.