Easy Homemade Stuffing Recipes

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.

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.

Steps:

• Heat water between 105-115°F.
• I use water out of the tap, and let it run until I just can't keep my hand under any longer!
• Dissolve yeast in water in a large mixing bowl.
• Stir in sugar, oil and salt.
• Stir in 2 cups flour until smooth.
• Cover with a dish cloth and set in a warm place to rise for 15 min or until double in size.
• Stir down and add spices; stir.
• Add 2 1/2 cups flour, and stir to combine.
• Place 1/2 cup flour on your clean dry kneading surface.
• Turn dough onto surface and knead until most of the flour is worked in, or to a nice smooth consistency, 3-8 minutes.
• Cut in half and form into 2 loaves.
• Place in loaf pans sprayed with oil.
• Allow to rise, covered, for 20 min or until doubled in size.
• Bake at 425°F, or until it is lightly browned and sounds hollow when tapped on top.
• Take out of pans immediately and allow to cool.
• When cool, cut into slices, and cubes.
• Put on a baking sheet.
• Bake at 300°F for 1 hr or until lightly browned.
• Stir occasionally.
• Store in airtight container until you are ready to use.
• To make stuffing: 4 cups croutons to 1 cup water, 1-2 bouillon cubes, and 1-4 T margarine.
• This recipe makes 12 cups croutons, or there about, so if you are making the whole recipe, triple the liquids.
• You may add extra water if it isn't moist enough.

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.