Celery Herb Stuffing Recipes

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CELERY HERB STUFFING AND SAVORY CHICKEN

I taught my children this recipe by singing along to Scarborough Fair by Simon and Garfunkel: Parsley, Sage, Rosemary and Thyme, great herb stuffing seasonings. If you can get savory from the Atlantic provinces to green your chicken; it would be the best. My father was a Newfoundlander and swore by their savory.

Provided by Loretta's Recipe Journal

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12



Celery Herb Stuffing and Savory Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir together onion, celery, bread, pepper, parsley, sage, rosemary, thyme, and celery salt in a large bowl; pour melted butter over bread mixture and stir to combine.
  • Spoon stuffing into the cavities of chicken; place chicken into a roasting pan. Sprinkle chicken with savory; cover with a lid or foil.
  • Bake in the preheated oven for 1 hour. Remove cover; increase oven temperature to 425 degrees F (220 degrees C). Roast until browned and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 15 minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 18.7 g, Cholesterol 165.1 mg, Fat 40.1 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 17.7 g, Sodium 755.1 mg, Sugar 2.1 g

1 small onion, diced
½ cup diced celery, with leaves
6 slices stale bread, cut into cubes
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon celery salt
½ cup melted butter
1 (3 pound) whole chicken
¼ cup chopped fresh savory

CLASSIC HERB STUFFING

Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.

Provided by Food Network

Categories     side-dish

Time 55m

Yield 18 (3/4-cup) servings

Number Of Ingredients 9



Classic Herb Stuffing image

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.

1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
1/2 teaspoon McCormick® Black Pepper, Ground
12 cups dry unseasoned bread cubes
4 cups chicken broth

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS

Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h45m

Yield 10 cups

Number Of Ingredients 10



Classic Bread Stuffing With Onions, Celery, and Herbs image

Steps:

  • In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
  • Cook, stirring often, until the onions are golden, about 8 minutes.
  • Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
  • Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
  • Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

8 tablespoons unsalted butter
2 medium onions, chopped
3 celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 1/2-2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed

CELERY-HERB STUFFING

Make this for our Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 10 cups

Number Of Ingredients 16



Celery-Herb Stuffing image

Steps:

  • Preheat oven to 350 degrees. Melt 5 tablespoons butter in a skillet. Toss with bread cubes in a large bowl. Spread in a single layer on 2 rimmed baking sheets. Toast in oven, tossing once, until golden, about 20 minutes. Let cool completely.
  • Place celery root in a medium saucepan; add salted cold water to cover. Bring to a boil; reduce heat, and simmer until soft, about 15 minutes. Drain; set aside.
  • Heat oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 20 minutes.
  • Put celery root, vegetable mixture, and toasted bread into a bowl. Return skillet to medium heat. Add vermouth; cook, scraping up browned bits with a wooden spoon, until it bubbles. Pour over bread-vegetable mixture. Stir in 1/2 cup stock, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs.
  • To cook stuffing in turkey: Stuff as directed (see turkey recipe); for the remaining stuffing, stir in 3/4 cup stock, spoon into a buttered 8-inch square baking dish, and dot generously with butter. Cover with foil, and bake at 375 degrees, 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more. To bake all of the stuffing in the oven: Stir an egg and 1 1/4 cups stock into stuffing, spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Bake as directed above.

7 tablespoons unsalted butter, plus more for dish and baking
1 loaf rustic white or Italian bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups)
1 celery root, (about 1 1/2 pounds), peeled and cut into 1/2-inch dice
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 celery stalks, thinly sliced on the diagonal
2 medium onions, halved lengthwise and thinly sliced in half-moons
2 cloves garlic, finely chopped
1/2 cup extra-dry vermouth
1/2 to 1 3/4 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon poultry seasoning (such as Bell's)
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 1/2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
3 to 4 large eggs, lightly beaten

HERB AND APPLE STUFFING

Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.

Provided by Ina Garten

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 11



Herb and Apple Stuffing image

Steps:

  • Preheat oven to 300 degrees F.
  • Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
  • In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
  • Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
  • Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

FARMHOUSE HERBED STUFFING

This farmhouse-style recipe relies on store-bought stuffing cubes enhanced with a flurry of dried and fresh herbs. Bake it in a casserole dish, or stuff it into the bird.

Provided by Rick Rodgers

Categories     Thanksgiving     Stuffing/Dressing     Side     Herb     Peanut Free     Tree Nut Free     Soy Free     Sage     Rosemary     Quick & Easy

Yield 8 servings (about 9 cups, or enough to fill a 12-pound turkey, with extra for baking alongside)

Number Of Ingredients 12



Farmhouse Herbed Stuffing image

Steps:

  • In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
  • Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1¼ cups hot stock.
  • If using to stuff turkey:
  • Use immediately to fill cavities and spread remainder in baking dish as directed in Classic Roast Turkey recipe .
  • If baking in a casserole pan:
  • Preheat oven to 350°F and butter 3-quart casserole or 9-by 13-inch baking dish. Transfer stuffing to dish and drizzle with ½ cup hot stock (stuffing baked outside of the turkey won't be soaked in the turkey's juices, so extra stock is drizzled on top to keep it moist). Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
  • Variations:
  • Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes. Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.
  • Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking. Preheat oven to 350°F. Spread 1½ cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes. Cool and coarsely chop. In medium bowl, combine 1½ cups diced dried apricots and hot water to cover. Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.
  • Test-Kitchen Tips: Warm, moist stuffing is an optimal environment for bacteria such as salmonella or E. coli to multiply, so it's important to follow safe procedures. Be sure to make the stuffing at the last minute so it can go into the bird warm. This helps it move above the "danger zone" (the optimal temperature range for bacteria growth) more quickly during roasting. Stuffing baked outside of the turkey can be spread in the baking dish and refrigerated for a few hours while the turkey roasts, but it should be prepared on the same day as baking.

8 tablespoons (1 stick) unsalted butter
2 medium onions, cut into ¼-inch dice (about 3 cups)
6 stalks celery with leaves, cut into ¼-inch dice (about 2½ cups)
1 (14-ounce) package seasoned bread stuffing cubes
⅓ cup fresh parsley, chopped
1 teaspoon celery salt
1 teaspoon dried sage, crumbled
1 teaspoon dried rosemary, crushed
½ teaspoon dried thyme, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1¼ cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

MUSHROOM HERB STUFFING

Check out this comforting stuffing with yummy healthy Crimini & white mushrooms, celery and onions.

Provided by Rita1652

Categories     Onions

Time 23m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 12



Mushroom Herb Stuffing image

Steps:

  • Clean and slice the mushrooms with an egg slicer. Sauté in 1 tablespoons of butter with the chopped onions and celery.
  • Combine the bread cubes, seasonings, sautéed mushrooms, onions, and celery.
  • And the remaining butter.
  • Add the chicken broth and mix well.
  • Mixes 8 cups of stuffing or enough to stuff.
  • A 10-12 lb. Turkey.

8 ounces cremini mushrooms
8 ounces white mushrooms
3 quarts of slightly dry whole wheat bread cubes
1 1/2 teaspoons sage
1 1/2 teaspoons thyme
1 1/2 teaspoons rosemary
1 1/2 teaspoons salt
1/3 cup chopped parsley
1/3 cup finely chopped onion
1/4 cup finely diced celery
1/3 cup butter, melted
1 cup canned chicken broth

LEEK-CELERY ROOT STUFFING

Serve this delicious stuffing to complement our Roasted Dry-Brined Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 10 cups

Number Of Ingredients 11



Leek-Celery Root Stuffing image

Steps:

  • Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 300-degree oven until dry but not browned, about 15 minutes.)
  • Preheat oven to 425 degrees. Toss celery root and oil in a medium bowl. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, and roast, stirring once, until celery root is tender and edges are golden brown, about 40 minutes.
  • Melt 1 stick butter in a medium saucepan over medium heat. Add garlic and leeks, and cook, stirring often, until soft, about 8 minutes. Add the celery root, sage, parsley, and 4 cups stock, stirring to combine. Season with salt and pepper. Remove from heat.
  • Toss bread with vegetable mixture in a large bowl. Fold in walnuts. Season with salt and pepper.
  • To cook stuffing in a turkey: Stuff as directed (see Roast Dry-Brined Turkey recipe); for the remaining stuffing, stir in remaining 1 cup stock, spoon into a buttered 9-by-13-inch baking dish, and dot with remaining 1/2 stick butter. Cover with parchment, then foil, and bake in a 375-degree oven for 25 minutes. Uncover, and continue to bake until golden brown, 15 to 20 minutes. To bake all of the stuffing outside a turkey: Prepare and bake as directed above in a buttered 9-by-13-inch baking dish.

1 loaf best-quality white bread (1 pound), crust on, cut into 3/4-inch cubes
1 celery root (about 2 pounds), peeled and cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
6 ounces (11/2 sticks) unsalted butter, plus more for baking dish
2 garlic cloves, finely chopped
3 large leeks, white and pale-green parts only, thinly sliced and rinsed well
3 tablespoons finely chopped fresh sage
3/4 cup chopped fresh flat-leaf parsley
5 cups homemade or store-bought low-sodium turkey or chicken stock
5 1/4 ounces toasted walnuts, coarsely chopped (1 1/2 cups)

CLASSIC HERB AND FENNEL STUFFING

We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Side     Stuffing/Dressing     Fennel     Bread     Sage     Celery     Herb     Peanut Free     Tree Nut Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 15



Classic Herb and Fennel Stuffing image

Steps:

  • Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8-10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
  • Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30-35 minutes.
  • Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
  • Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

1 2-lb. loaf country-style bread, torn into 1"-1 1/2" pieces
1/4 cup extra-virgin olive oil
2 medium onions, finely chopped
1 fennel bulb, finely chopped
4 celery stalks, finely chopped
1/2 cup dry white wine
1 cup (2 sticks) unsalted butter
1 cup chopped parsley
2 Tbsp. chopped sage
1 Tbsp. chopped rosemary
1 Tbsp. chopped thyme
3 tsp. kosher salt
2 tsp. freshly ground black pepper
2 large eggs
2 1/2 cups low-sodium chicken broth

APPLE, ONION & CELERY STUFFING RECIPE

The apples, celery and onion in this stuffing make it absolutely delicious!

Provided by Elyse Ellis

Categories     Side Dish

Time 55m

Number Of Ingredients 9



Apple, Onion & Celery Stuffing Recipe image

Steps:

  • Preheat oven to 375 degrees F.
  • Melt 6 Tablespoons butter in a large saucepan over medium heat.
  • Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
  • Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
  • Spray a casserole dish with nonstick cooking spray and fill with stuffing.
  • Use the rest of the butter to dot the top of the stuffing.
  • Bake for 30-40 minutes, or until golden brown and crispy at the edges.

Nutrition Facts : Calories 689 kcal, Carbohydrate 118 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 2215 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

1 stick butter (divided)
6 ribs of celery (diced)
1 large onion (diced)
2 large apples ((I used Honeycrisp), unpeeled and diced)
2 bay leaves
6 cups Pepperidge Farm Herb Seasoned Stuffing
salt and pepper, to taste
2 teaspoons poultry seasoning
4 cups chicken stock

CELERY STUFFING

A great recipe for stuffing a turkey. It is very moist! A pinch of marjoram can be added to this dish in addition to or in place of thyme. Try putting the stuffing under the skin of the breast. It makes the turkey very moist!

Provided by Jerri Taborski

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 40m

Yield 32

Number Of Ingredients 11



Celery Stuffing image

Steps:

  • Melt butter in saucepan. Saute onion in melted butter until soft, but not brown. Add celery and stir well. Add 2 cups chicken broth. Bring to a boil. Cover and simmer for 10 minutes.
  • Place bread cubes into large mixing bowl. Add eggs, salt, pepper, sage, thyme, and marjoram. Add onion-celery mixture; combine thoroughly. If still too dry, add more chicken broth. Makes enough to stuff a 10 to 15 pound turkey.

Nutrition Facts : Calories 95.6 calories, Carbohydrate 12 g, Cholesterol 25.5 mg, Fat 4.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 2.1 g, Sodium 493.4 mg, Sugar 1.3 g

½ cup butter
½ cup minced onion
2 cups diced celery, with leaves
3 cups chicken broth
4 quarts bread cubes
3 eggs, beaten
1 tablespoon salt
1 teaspoon ground black pepper
¼ teaspoon sage
1 pinch dried thyme
1 pinch dried marjoram

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CELERY-HERB STUFFING RECIPE - FOOD NEWS
Roast Turkey with Celery Herb Stuffing Mix 4 cups fresh soft bread crumbs from a brown or wholewheat loaf with 8 stalks finely chopped celery, 1/4 cup chopped parsley, 1 teaspoon chopped lemon thyme, grated rind and juice of 1 lemon, 1 finely chopped onion, 1 cup shredded suet or melted margarine and 2 eggs or 3 egg yolks.
From foodnewsnews.com


CELERY-HERB STUFFING « MY RECIPES
Celery-Herb Stuffing Recipe from Martha StewartMakes 10 cups; serves 12 7 tablespoons unsalted butter, plus more for dish and baking 1 loaf rustic white bread, crusts removed, cut into 1/2-inch cubes (about 9 1/2 cups) 1 celery root (about 1 1/2 pounds), peeled and cut into 1/2-inch dice Coarse salt and freshly ground black pepper …
From cheriesrecipes.wordpress.com


OLD FASHIONED BREAD AND CELERY DRESSING OR STUFFING
Saute the onions, celery. herbs, salt and pepper in butter until soft. Combine with the bread cubes by tossing lightly, adding enough broth to make it wet but not too soggy, and place in an oblong baking pan. Cover with foil and bake at 325F. for 45 minutes.
From palatablepastime.com


BEST FRESH HERB STUFFING - HOW TO MAKE FRESH HERB STUFFING
Directions. Preheat oven to 375°F. Oil a 2-quart shallow casserole dish (or 3 quart if not stuffing the turkey). Place bread on a rimmed baking sheet and toast, stirring once, until golden brown, 15 to 20 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add onions and season with salt and pepper.
From countryliving.com


CLASSIC HERB STUFFING RECIPE - MADE TO BE A MOMMA
Instructions. Melt butter in a saucepan over medium heat, add celery and onion and mix until onions are translucent. Remove from heat and mix in dry seasonings. Add bread cubes to a large mixing bowl. Pour whisked egg over bread cubes and mix until combined. Pour butter mixture over bread cubes and gently mix until incorporated.
From madetobeamomma.com


VEGAN BUTTER & HERB STUFFING - THIS SAVORY VEGAN
Cook for 5 minutes, stirring frequently. Add the fresh herbs and cook for another 3 minutes. Stir in 1 cup of broth and remove from the heat. Combine the bread and veggie mixture in a large mixing bowl. Toss to combine. Add the remaining 1 cup of broth & the aquafaba and toss until moist and combined.
From thissavoryvegan.com


RUSTIC HERB STUFFING RECIPE | BON APPéTIT
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium ...
From bonappetit.com


CELERY HERB STUFFING - ANISSA'S KITCHEN
Olive Garden Salad with Homemade Dressing. 100% Whole Wheat Bread. 5 Minute Chocolate Mug Cake
From sites.google.com


NO CELERY STUFFING RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour.
From stevehacks.com


CELERY-HERB STUFFING RECIPE | RECIPE | HERB STUFFING, STUFFING …
Oct 29, 2014 - Make this for our Roast Turkey.
From pinterest.ca


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