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
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
ATK BAKED BREAD STUFFING
Can use turkey wings in place of chicken wings with following changes: 3 lbs of turkey wings, and reduce broth to 2.5 cups. Also increase butter from 4 tablespoons to 6.
Provided by Liz Beginner Cook
Categories < 4 Hours
Time 1h45m
Yield 12 Cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 250 degrees. Spread bread cubes in an even layer on 2 rimmed baking sheets. Bake until edges have dried, but centers still slightly moist (cubes should yield to pressure)., 45-60 minutes, stirring several times during baking. Transfer dried bread to large bowl and increase oven to 375.
- While bread is drying, use a paring knife to poke each chicken segment 4-5 times. Heat oil in a 12 inch skillet over med-high heat, until shimmering. Add wings to skillet and cook until golden brown on both sides, about 8 minutes. Transfer wings to separate bowl and set aside.
- Melt the butter in the fat left in the skillet over med heat. Add onion, celery and 1/2 tsp salt and cook, stirring occasionally, until vegetables are softened (7-9 minutes). Stir in thyme, sage and pepper and coom until fragrant, about 30 seconds. Stir in one cup broth, scraping up any browned bits, and bring to a simmer. Remove from heat, add this vegetable mixture to the bowl with the dried bread, toss to combine.
- Grease a 13x9 inch baking dish. Whisk the eggs, remaining 2 cups chicken broth, 1 1/2 tsp of salt and any accumulated juices from the wings in a bowl. Add this to the bread mixture withe the chopped parsley and toss to combine. Transfer to the prepared baking dish. Arrange wings on top of stuffing, cover tightly with foil, and place baking dish on a rimmed baking sheet.
- Bake on lower rack until wings register 175 degrees, about 60 minutes.
- Remove foil and transfer wings off stuffing to reserve for another use (soup or salad maybe). Gently fluff stuffing with fork, let rest 5 minutes before serving.
Nutrition Facts : Calories 493.2, Fat 21.4, SaturatedFat 7.1, Cholesterol 114.9, Sodium 998.4, Carbohydrate 50, Fiber 2.9, Sugar 4.9, Protein 24.1
TEST KITCHEN'S FAVORITE STUFFING
We like to use soft country white bread (which is sliced thicker than regular sandwich bread) in this classic stuffing/dressing because it absorbs flavors best. You can also try a fancier rustic loaf, such as pane Pugliese.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Thanksgiving Recipes
Time 1h40m
Yield Serves 8 to 12
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
- Melt butter in a large skillet over medium-high. Add onions, celery, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, sage, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
- Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Transfer onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.
BASIC BREAD STUFFING
To stuff your turkey, you'll need 4 cups unbaked stuffing for a 12-pound bird. Stuff it right before roasting and bake remaining stuffing in a 2-quart baking dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 236 g, Fat 8 g, Fiber 2 g, Protein 9 g, SaturatedFat 4 g
BREAD STUFFING
Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
- Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
- Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg
More about "atk baked bread stuffing recipes"
BEST STUFFING RECIPE - OUR FAVORITE BUTTERY HERB …
From howsweeteats.com
OLD-FASHIONED BREAD STUFFING RECIPE | A MIND "FULL" …
From amindfullmom.com
BREAD STUFFING | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
CLASSIC BREAD STUFFING WITH AN OVEN-BAKED OPTION
From seasonsandsuppers.ca
EASY STUFFING RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
CLASSIC BREAD PUDDING | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
OVEN-BAKED BREAD STUFFING WITH SAGE AND THYME
From americastestkitchen.com
Servings 10-12Category Side Dishes, Make Ahead, Casseroles, Breads
BREAD STUFFING | COOK'S COUNTRY RECIPE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (6)Servings 10-12Cuisine AmericanCategory Side Dishes, Make Ahead, Casseroles, Breads
STUFFING RECIPES | AMERICA'S TEST KITCHEN
From americastestkitchen.com
BEST MAKE AHEAD STUFFING - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
SIMPLE OVEN-BAKED STUFFING | FOOD NETWORK CANADA
From foodnetwork.ca
MAKE-AHEAD BAKED STUFFING RECIPE THAT WILL SATISFY EVERY TIME
From foodnetwork.ca
THANKSGIVING STUFFING LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
ATK BAKED BREAD STUFFING - LUNCHLEE
From lunchlee.com
BEST BAKED BREAD STUFFING RECIPE - MIND OVER MUNCH
From mindovermunch.com
CLASSIC BREAD STUFFING - CULINARY HILL
From culinaryhill.com
You'll also love