Classic Stuffing Recipes

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BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING

This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.

Provided by Julesong

Categories     Chicken

Time 15m

Yield 3 quarts

Number Of Ingredients 9



Betty Crocker's Classic Bread Turkey Stuffing image

Steps:

  • In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
  • Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
  • Place the bread cubes into a large, deep bowl.
  • Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
  • Toss the cubes thoroughly to coat.
  • (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
  • We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
  • Adapted from Betty Crocker's Picture Cook Book, circa 1950.
  • Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
  • Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.

12 cups bread, cubes (Mom makes her own sometimes)
1 cup unsalted butter
3/4 cup minced onion
1 1/2 cups chopped celery, stalks and leaves
1 cup chopped mushroom (optional)
2 teaspoons salt
1 teaspoon pepper
1 tablespoon ground sage
no-salt-added chicken broth (optional)

BASIC STUFFING

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Number Of Ingredients 0



Basic Stuffing image

Steps:

  • Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

CLASSIC STUFFING

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11



Classic Stuffing image

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

CLASSIC STUFFING

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12



Classic Stuffing image

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
  • Whisk the eggs and parsley in a large bowl. Add the bread and the vegetable-broth mixture and stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika.
  • Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes.

1 stick unsalted butter, plus more for the baking dish
1 onion, finely chopped
5 stalks celery, finely chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken or turkey broth
2 large eggs
1/2 cup chopped fresh parsley
16 cups 1/2 -inch stale country white bread cubes (about 1 3/4 pounds)
2 tablespoons fat from the turkey drippings (or butter)
1/2 teaspoon paprika

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 GLUTEN-FREE STUFFING

Provided by Shauna Ahern

Time 55m

Yield 8 servings

Number Of Ingredients 12



Classic Gluten-Free Stuffing image

Steps:

  • Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
  • Beat the eggs together in a bowl.
  • Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
  • Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
  • Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
  • Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
  • Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
  • Cover with gravy, immediately.

8 cups gluten-free 1-inch bread cubes (from about 2 sandwich loaves)
2 cups turkey or chicken stock
3 large eggs
2 tablespoons olive oil
1 tablespoon unsalted butter
2 ribs celery, diced
1 large onion, diced
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
Salt and freshly ground black pepper
Gravy, for serving

TURKEY WITH STUFFING

Follow Alton Brown's lead for stuffing a turkey with his Turkey with Stuffing recipe from Good Eats on Food Network.

Provided by Alton Brown

Categories     side-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 15



Turkey with Stuffing image

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
  • Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
  • In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
  • Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
  • microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
  • While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken

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



Classic Bread Stuffing With Sage and Thyme (America's Test Kitch image

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

12 tablespoons unsalted butter
4 celery ribs, chopped fine
2 onions, minced
1/2 cup fresh parsley, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
3 lbs white bread, cut into 1/2 inch cubes and dried
5 cups low sodium chicken broth
4 large eggs, lightly beaten
2 teaspoons salt
2 teaspoons pepper

SIMPLE STUFFING

Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h20m

Number Of Ingredients 10



Simple Stuffing image

Steps:

  • Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
  • In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetablesare softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
  • To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
  • Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered bakingdish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Nutrition Facts : Calories 305 g, Fat 10 g, Fiber 2 g, Protein 11 g

2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
4 tablespoons butter, room temperature, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup dry white wine
1/2 cup parsley leaves, chopped
3 large eggs, lightly beaten
2 cans (14 1/2 ounces each) reduced-sodium chicken broth

CLASSIC EASY TURKEY STUFFING

This is an easy basic stuffing recipe, that will easily stuff a 12-14 pound turkey, I have stuffed a large roasting chicken also with this recipe. If you have any remaining stuffing just bake in a small buttered baking dish, or you may wish to bake the complete stuffing recipe in a casserole dish in a 325 degree oven, covered for about 25-30 minutes then uncover and bake for about 10-15 minutes more, or until lightly browned on top. For this recipe two (1 pound) loaves of bread is enough, I just use two 400-gram loaves, make certain that the bread is a couple days old but not mouldy, or you can place it in the refrigerator overnight to help firm up for slicing. Now to this basic stuffing you can add in raisins, water chestnuts, pecans etc. If you are serving this to a crowd and baking it in the oven, I suggest to double the ingredients and bake in two separate casseroles. Please use only butter for this stuffing. This is very good, and a recipe that you will use time and again! Just a suggestion, make up an extra unbaked stuffing mixture, it will freeze well in containers or freezer bags to serve later. To reheat, thaw and bake in a greased dish, rather than in the bird at 325°F until golden brown on top.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 16 cups stuffing

Number Of Ingredients 11



Classic Easy Turkey Stuffing image

Steps:

  • In a large frypan fry the bacon until crisp; (do not drain the drippings) remove and crumble; set aside.
  • Add 3/4 cup butter (no less than 3/4 cup!) to the bacon drippings and melt.
  • Add in chopped celery, onions and garlic; sauté until tender.
  • Add HALF of the bread cubes to the butter; stir to coat, and keep stirring with a wooden spoon until the bread cubes are lightly browned and the butter is absorbed.
  • Transfer to a large bowl (or finish in the frypan, if you have a large enough frypan to hold all ingredients) and add in remaining bread cubes, salt, pepper and poultry seasoning or sage (if using).
  • Add in crumbled bacon and the cranberries or other ingredients that you choose to use; mix to combine.
  • Drizzle with the chicken broth (mixing with a wooden spoon) until you have reached the desired moistness, you might have to add in more than 1 cup, but do not add in too much or your bread will become too "soggy".
  • Immediately stuff the turkey, and cook.
  • **NOTE** the flavor of the stuffing will vary depending on ingredients and type of bread used.

Nutrition Facts : Calories 205, Fat 13, SaturatedFat 6.8, Cholesterol 27.7, Sodium 302.9, Carbohydrate 18.7, Fiber 1.5, Sugar 2.4, Protein 3.9

1/4-1/2 lb bacon, chopped
3/4 cup butter
3 stalks celery, chopped
2 medium onions, chopped
2 tablespoons fresh minced garlic (or to taste)
14 cups bread cubes (must be stale but still soft and cut into about 1/2-inch cubes)
2 teaspoons poultry seasoning (to taste) or 2 teaspoons rubbed sage (to taste)
2 teaspoons seasoning salt
black pepper
1 cup low sodium chicken broth (you might use more than 1 cup)
1 1/4 cups dried cranberries (optional but really good to add)

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 McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 55m

Yield 18

Number Of Ingredients 9



Classic Herb Stuffing image

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.

Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g

1 cup butter
2 cups chopped celery
1 cup chopped onion
2 teaspoons McCormick® Thyme Leaves
1 ½ teaspoons McCormick® Poultry Seasoning
1 teaspoon seasoned salt
½ 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

"SIMPLE IS BEST" DRESSING

Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.

Provided by Victoria Granof

Categories     Thanksgiving     Bon Appétit     Side     Stuffing/Dressing     Herb     Onion     Bake     Celery     Peanut Free     Tree Nut Free     Soy Free     Vegetarian

Yield 8-10 servings

Number Of Ingredients 12



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. Let cool; transfer to a very large bowl.
  • Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
  • Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
  • Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

CLASSIC SAGE STUFFING

This recipe makes enough to stuff a 12-15 pound bird. To make in the oven, omit the water and add one 14 1/2 ounce can of chicken broth to the mixture. Place the stuffing into a buttered 3-quart casserole, cover and cook for 30 minutes at 325 degrees; uncover and cook another 20 minutes.

Provided by Jean R

Categories     < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10



Classic Sage Stuffing image

Steps:

  • Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender.
  • Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking.
  • Moisten with a little water or broth if you think the bread mixture is too dry.
  • Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird.
  • Stuffing is done when it reaches 165 degrees.

Nutrition Facts : Calories 167.6, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.3, Sodium 494.4, Carbohydrate 19.2, Fiber 1.2, Sugar 2.1, Protein 3

1/2 cup butter
1 cup celery, chopped
3/4 cup onion, minced
1/4 cup fresh parsley
12 cups dry day-old bread, cubed (about 2 pounds of bread)
1 teaspoon salt
1 1/2 teaspoons dried sage, crumbled
1 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
water or chicken broth, if needed

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From the-girl-who-ate-everything.com


CLASSIC SAGE AND SAUSAGE STUFFING (DRESSING) RECIPE
Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
From seriouseats.com


CLASSIC BREAD STUFFING WITH AN OVEN-BAKED OPTION - SEASONS ...
Drizzle with 1 cup of the chicken stock. Cover with aluminum foil and bake for about 30 minutes. Remove from oven. Drizzle remaining 1 cup of chicken stock over-top and top with butter pieces. Return to the oven, uncovered, for an additional 25-30 minutes, or until golden.
From seasonsandsuppers.ca


CLASSIC TURKEY STUFFING RECIPE - FOOD NEWS
Classic Roast Turkey with Scarborough Fair Stuffing. Yes, the stuffing does have parsley, sage, rosemary and thyme! A holiday classic. Recipe Ingredients: 1/2 cup whole chestnuts 2 tablespoons vegetable oil 1 onion, minced 2 celery ribs, chopped 2 cloves garlic, crushed 2 teaspoons crushed dried parsley 1 teaspoon crushed dried sage
From foodnewsnews.com


THANKSGIVING STUFFING RECIPE | REAL SIMPLE
Preheat oven to 350°F. Lightly butter a 9x13 or other 3-quart baking dish. Step 3. Melt half of butter in a large skillet over medium high. Add celery and onions and cook, stirring often, until softened, 6–8 minutes; season with 1 teaspoon salt and several grinds pepper.
From realsimple.com


HEALTHY THANKSGIVING DOG FOOD RECIPES | KONG CLUB
KONG Classic Stuffing Recipes. While peanut butter and treats might be good KONG stuffing on a typical day, on Thanksgiving, include your dog in the festivities with something a little more special. With KONG, stuffing isn’t just a side dish reserved for the turkey. Stuff your dog’s KONG Classic with a unique mixture of ingredients that are ...
From kongclub.app


NO-WASTE CLASSIC STUFFING | PC.CA
How to make. Step 1 Preheat oven to 350ºF (180ºC). Brush 8-inch (2 L) square glass baking dish, 9-cup (2.25 L) casserole dish or 9 x 5-inch (2 L) loaf pan with melted butter. Step 2 Melt 1/4 cup (60 mL) butter in large saucepan over medium-low heat. Add onion and celery or stems; cook, stirring often, until softened and light golden, 10 to 12 ...
From presidentschoice.ca


CLASSIC SAUSAGE STUFFING BY FOOD NETWORK KITCHEN ...
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
From pinterest.com


THANKSGIVING STUFFING RECIPES AND DRESSINGS | FOOD & WINE
Go to Recipe. After tossing the ingredients and spreading them in a pan, Melissa Rubel Jacobson chills the stuffing for at least an hour before baking. This ensures that the bread soaks up the ...
From foodandwine.com


CLASSIC CORNBREAD STUFFING - FOOD CHANNEL
Preparation. 1 Preheat oven to 325°F.; 2 Heat butter in large skillet on medium-high heat. Cook onions, celery and turkey bacon 8-10 minutes.Stir in chicken broth and stuffing mix; mix lightly. Stir in corn. 3 Spoon mixture into well-sprayed 3-quart casserole dish; cover.; 4 Bake 35 to 40 minutes (uncovering during last 15 minutes), or until heated through (165°F).
From foodchannel.com


CLASSIC STUFFING | SAVEUR
Heat oven to 400°. Grease a 15-cup baking dish with 1 tbsp. of the butter; set aside. Heat 10 tbsp. of the butter in a large skillet over medium …
From saveur.com


CLASSIC STUFFING RECIPE - FOOD NEWS
Place a large cast iron pan on the grill to preheat. Add the butter and olive oil, then the celery and onions. Cook until soft, 15-20 minutes. DIRECTIONS. Saute celery and onion (if using) in butter. Bring soup mix and water to a boil. Simmer 5 minutes. Stir in …
From foodnewsnews.com


STUFFING RECIPES | BBC GOOD FOOD
Tuscan sausage, kale & ciabatta stuffing. A star rating of 5 out of 5. 1 rating. Prep this sausage, kale and bread stuffing up to two days in advance, then bake on the day. If your favourite part of stuffing is the crispy bits, you’ll love this recipe.
From bbcgoodfood.com


BEST ULTIMATE CHRISTMAS STUFFING RECIPES RECIPES, NEWS ...
Sausage and Herb Stuffing. Sausage is a common ingredient in many stuffing variations, but this Barefoot Contessa recipe is no ordinary version. Packed with diced apples, cranberries and veggies, this dish is worth banking for the holidays (or any special occasion, really). Get the recipe. 15 / 22.
From foodnetwork.ca


TRADITIONAL CLASSIC BREAD STUFFING RECIPE
Step 2: Put the bread cubes in a large mixing bowl. Stir in the celery, onion and parsley. Stir in the beaten eggs. Step 3: Heat the milk and butter until the butter is melted but do not boil it. Stir until mixed. Step 4: Pour the liquid over the bread mixture and mix well. Sprinkle with salt and pepper.
From montanahomesteader.com


BEST HOMEMADE TURKEY STUFFING RECIPE - HOW TO MAKE CLASSIC ...
In a large pan over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute ...
From delish.com


TRADITIONAL THANKSGIVING STUFFING RECIPE - THE FOOD CHARLATAN
Wrap it tightly in plastic wrap to lock in moisture, then store in the refrigerator for up to 24 hours. To bake the overnight stuffing, preheat the oven, remove the plastic wrap, and follow the baking instructions as usual. (Be sure to cover with foil for the first half of the bake.)
From thefoodcharlatan.com


CHATELAINE CLASSIC STUFFING
Place in a large bowl. Meanwhile, finely chop onions. Melt butter in a large frying pan over medium heat. Add onions. Finely chop celery and stir in as soon as chopped. Sprinkle with poultry ...
From chatelaine.com


CLASSIC TURKEY STUFFING BEST RECIPES
Ingredients: 12 tablespoons unsalted butter; 4 onions, (2 pounds), peeled and cut into 1/4-inch dice; 16 celery stalks, cut into 1/4-inch dice; 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
From recipesforweb.com


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