Dressing For A Crowd Recipes

Steps:

• In a Dutch oven, combine the water, onions, celery, parsley, butter and nutmeg. Bring to a boil; cook and stir until vegetables are tender. In several large bowls, combine the bread, cornbread, uncooked eggs, hard-boiled eggs, chicken, broth and onion mixture. , Divide among four greased 3-qt. baking dishes. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 160°.

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).

Steps:

• Toss the bread cubes and sausage; set aside. In a large saucepan, saute celery and onion in butter until tender. Remove from the heat. Stir in 3-3/4 cups broth and seasonings; mix well. Pour over bread mixture; mix well. Add enough remaining broth to achieve desired moistness. , Transfer to four greased 3-qt. baking dishes. Cover and bake at 325° for 1-1/4 hours. Uncover and bake 15 minutes longer or until heated through.

Steps:

• Mix first 7 ingredients and let stand for a few minutes.
• Stir in oil of choice.
• Store at room temperature if using soon.
• If using fresh parsley refrigerate any leftovers.
• Oil made with dried parsley may sit on counter top.
• *BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.

Steps:

• Combine ham, broccoli, cheese and croutons; place in 13x9-inch baking dish sprayed with cooking spray.
• Whisk eggs and milk in medium bowl until blended. Add remaining ingredients; mix well. Pour over ham mixture. Refrigerate 1 hour.
• Heat oven to 375°F. Bake casserole, uncovered, 45 min. or until center is set.

Steps:

• Toss the bread cubes and sausage; set aside. In a saucepan over medium heat, saute celery and onion in butter until tender. Remove from the heat. Stir in 3-3/4 cups broth and seasonings; mix well. Pour over bread mixture; mix well. Add desired amount of remaining broth. Place mixture in four greased 3-qt. baking dishes. Cover and bake at 325 degrees F for 1-1/4 hours. Uncover and bake 15 minutes longer or until heated through.