Yankee Bread Stuffing Recipes

REALLY EASY BREAD STUFFING

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.

BASIC YANKEE BREAD STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
• Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
• Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

HOMEMADE BREAD STUFFING

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.

YANKEE BREAD STUFFING

Steps:

• Place sausage in a large skillet. Cook over medium high heat until browned. Drain on paper towels, set aside.
• Wipe out pan with paper towels and return to burner. Put butter in the pan to melt. Place the celery and onions in the pan and cook until tender.
• In a large bowl place the bread, sausage, celery, onions and seasonings.
• Beat the eggs in a small bowl and then mix into sausage/bread mixture.
• Pour broth over the mixture and mix. The mixture shoudl be moist and not mushy. Add more broth if needed.
• Place in large baking dish and bake at 350 degrees for 45 minutes or until heated through and a nice crust has developed on top.

YANKEE GIRL'S SOUTHERN ROAST CHICKEN WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 350.
• Rinse chicken, remove excess fat from around the cavity and pat dry.
• Rub inside and outside of chicken with one teaspoon Old Bay seasoning and set aside.
• Spread corn bread pieces in a single layer on a baking sheet and toast in a 350 degree oven for about 15 minutes, or until they dry out a bit – not much longer than that.
• Combine onion, celery, fresh herbs, pepper, olive oil and 1 teaspoon of the Old Bay seasoning in a mixing bowl.
• When the cornbread crumbs are toasted enough, dump the hot bread into the celery onion mixture and combine.
• Place the chicken in the bottom of a small roasting pan that has a cover.
• Stuff the cavity and the sides of the chicken with the stuffing – you need to separate the skin a bit from the sides to get the stuffing in next to the leg/thigh pieces – also stuff some into the neck cavity.
• Tie the legs together to hold the stuffing in with kitchen twine.
• Drizzle the chicken with oil, sprinkle with salt and a little more Old Bay if you like.
• Cover the pan and roast at 350 for about 1 and 1/2 hours, then uncover, insert a thermometer close to the leg/thigh joint without touching the bone- you're looking for it to read 180 degrees- it will be very close at this point.
• Roast a little longer uncovered until chicken is nicely browned and the thermometer reads 180 degrees.
• Allow the chicken to rest about 10 to 15 minutes before carving- this step keeps it juicy.
• Enjoy.

BASIC BREAD STUFFING

Steps:

• Combine bread, onion, celery and all seasonings. Add melted butter. Toss gently to mix. Then add hot broth to moisten to desired consistency (but be careful NOT to make it soggy; a little dry is best since it will retain juices from cooking inside the turkey).
• Stuff into the cavity of the turkey before roasting, if desired.
• OR: Pour all into a large casserole and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
• NOTE: Allow 1 cup stuffing for each pound of poultry.

BASIC BREAD STUFFING

Steps:

• Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
• Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
• Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

BREAD AND CELERY STUFFING

Steps:

• Let bread slices air dry for 1 to 2 hours, then cut into cubes.
• In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
• Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.