Herbed Bread Cracker And Leek Dressing Recipes

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HERBED BREAD, CRACKER AND LEEK DRESSING

Categories     Side     Bake     Sauté     Thanksgiving     Stuffing/Dressing     Leek     Chill     Sage     Thyme     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 10

Number Of Ingredients 14



Herbed Bread, Cracker and Leek Dressing image

Steps:

  • Preheat oven to 300°F. Spread bread on 2 large baking sheets. Bake until just dry but not brown, stirring occasionally, about 18 minutes. Transfer to very large bowl.
  • Melt butter in heavy large skillet over medium-high heat. Add leeks, onions and celery and sauté until tender but not brown, about 15 minutes. Transfer to bowl with bread. Mix in cracker crumbs, herbs, salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Butter 2-quart baking dish. Mix milk into dressing. Reserve about 6 cups dressing for turkey. Mix 1/2 cup broth into remaining dressing and transfer to prepared baking dish. Cover with foil. Bake dressing in covered dish alongside turkey for 40 minutes. Uncover and bake until golden brown on top, about 20 minutes longer.

1 16-ounce loaf firm white bread (do not trim crusts), cut into 3/4-inch pieces
1/2 cup (1 stick) butter
3 leeks (white and pale green parts only), halved lengthwise, rinsed, thinly sliced
2 medium onions, chopped
3 celery stalks, chopped
2 cups coarsely crumbled saltine or common crackers
1/2 cup chopped fresh Italian parsley
3 tablespoons chopped fresh sage or 1 tablespoon dried
3 tablespoons chopped fresh savory or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 cup milk
1/2 cup canned low-salt chicken broth

CHESTNUT, LEEK, AND APPLE STUFFING

Provided by Shelley Wiseman

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Apple     Leek     Family Reunion     Chestnut     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9



Chestnut, Leek, and Apple Stuffing image

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)
  • Increase oven temperature to 450°F.
  • Meanwhile, wash leeks.
  • Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.
  • Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.

6 cups (1/2-inch) white bread cubes (preferably from a pullman loaf; crust discarded)
3 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)
1 stick unsalted butter
2 celery ribs, sliced 1/4 inch thick
1 teaspoon chopped thyme
2 Granny Smith apples, peeled and cut into 1/2-inch cubes
3 cups bottled peeled roasted chestnuts (14 to 16 ounces), halved
1 cup heavy cream
1/2 cup chopped flat-leaf parsley

HERBED BREAD STUFFING

Categories     Herb     Side     Bake     Thanksgiving     Fall     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 9



Herbed Bread Stuffing image

Steps:

  • Preheat oven to 325°F.
  • Toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread, vegetables, broth, water, and salt and pepper to taste, then cool completely, uncovered.

10 cups (1-inch) cubes crusty country-style bread (1 lb)
3 medium onions, chopped
3 celery ribs, thinly sliced crosswise
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon dried rosemary
1 stick unsalted butter
1 1/2 cups chicken broth
1/2 cup water

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)

HERBED CRACKER STUFFING

Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h50m

Yield Makes 10 cups

Number Of Ingredients 14



Herbed Cracker Stuffing image

Steps:

  • Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.
  • Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.
  • If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.

8 ounces white sandwich bread (about 9 slices), cut into 3/4-inch cubes (4 cups)
1 1/2 sticks unsalted butter
2 garlic cloves, minced (2 teaspoons)
2 onions, finely chopped (3 cups)
3 to 4 celery stalks, finely chopped (2 cups)
1/2 cup dry white wine
2 sleeves saltine crackers (about 66), coarsely crumbled (4 cups)
1/3 cup chopped fresh flat-leaf parsley leaves
1/3 cup chopped fresh sage leaves
3 tablespoons chopped fresh thyme leaves
Coarse salt and freshly ground pepper
1 cup chicken broth
1/2 cup whole milk
2 large eggs, lightly beaten

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