Moms Bread Stuffing Recipes

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:

• 1. Chop onion and celery.
• 2. Saute onion and celery in butter, in a large 4 qt. (oven-safe) pot, over medium heat. Stir often, until soft and golden. This will take about 20 minutes.
• 3. While the vegetables are cooking, cut your bread into cubes. Set aside.
• 4. Stir the seasonings into the onion and celery mixture. Add chicken broth, and heat just to boiling -- do not boil.
• 5. Turn off heat, and stir in bread cubes. Toss to coat, till everything is blended well. If you need more broth you can add it here, but you don't want it too wet. It's going to soften more as it warms in the oven.
• 6. At this point the stuffing is ready to serve. But it's even better if you warm it in the oven, at 350* for 20-30 minutes. For moist stuffing warm it right in your pot. If you like your stuffing dry, spread it in a shallow baking dish for this step. This recipe holds very well, so if you need a little more time, just cover and set the pot aside until you're ready, then uncover and warm 30-40 minutes.
• 7. *Fresh or dry, it doesn't matter, just what you have on hand. If what you have is fresh, just cut it up an hour or two before you want to use it, or lay it on a baking sheet in the oven while you preheat. Use regular bread or gluten free bread, and try a mixture of two or three, like whole wheat, 12 grain, sourdough, sprouted grain, even rye, or cornbread leftovers! Chances are, if it's bread you like, you're going to enjoy it in the stuffing. I keep the heels of a loaf in a bag in the freezer just for this. Whatever is in the mix, it's always delicious.
• 8. NOTES: For weeknight dinners I just make half the recipe. The onion and celery can be prepared ahead and stored in the frig until you're ready to put the stuffing together. If you like more stuff in your stuffing, just throw it in: with the onion and celery if it needs cooked, or with the broth at the end if it doesn't. Options include: mushrooms, chestnuts, oysters If you're vegetarian, use whatever butter substitute you like, and use water or vegetable broth in place of the chicken stock. This recipe really is no fail!

Steps:

• Preheat oven to 325 degrees.
• In a large skillet cook celery and onion in melted butter over medium heat until tender, but do not let get brown. Remove from heat.
• Stir in seasoning and lemon pepper.
• Place bread cubes in a large bowl; add onion mixture and beaten egg.
• Drizzle with enough chicken broth to moisten; toss lightly to combine. Add a little milk for flavoring.
• Spoon stuffing into neck and body cavities of the turkey.
• If you have some leftover, place it in a buttered casserole dish. Bake covered for 30-45 minutes or until heated through. You will want to add more chicken broth so that it isn't so dry. When it cooks inside the turkey it gets very moist, but in a baking dish it gets dry.
• Recipe makes enough for a 15 pound bird.

Steps:

• Remove crust and cube the Texas Toast.
• Toast cubes in the oven at 350 until golden brown about 10 minutes.
• Melt butter in a large skillet, over moderate heat.
• Saute onion, celery and herbs in butter until celery is softened about 20 minutes.
• Add toasted bread cubes to the vegetable mixture to soak up butter.
• Place bread and vegetable mixture in a large mixing bowl.
• Add chicken broth, eggs, and Pepperidge Farm Stuffing Mix to the mixing bowl.
• Mix thoroughly.
• Add salt and pepper to taste.
• Place in a greased 9x13 baking dish and bake for 30 minutes at 350 degrees.

Steps:

• Moisten bread cubes with milk or hot water.
• Add salt, pepper, poultry seasoning, and egg.
• Combine mixture.
• Melt butter in frying pan and add onions until slightly browned, then add celery.
• Stir, then add to bread cube mixture.
• Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
• Rub turkey or chicken well with oil, salt, and pepper.
• Put in 300 degree oven for 2 1/2 hours.
• After 1 1/2 hour turn oven down to 250 degrees.

Steps:

• In a large bowl, whisk together flours, cornmeal, yeast, dry milk, poultry seasoning, thyme, and cinnamon.
• Pour in broth and milk, then add brown sugar and yogurt. Begin mixing to form a dough.
• Knead for 10 minutes. Cover and let rest 10 minutes.
• Knead in raisins, then re-cover and allow to rest 20 minutes.
• Shape into a loaf and place into a greased loaf pan. Cover and let rise 1 hour.
• Preheat the oven to 350°F.
• Bake the bread 40 minutes, then turn out immediately and cool on a wire rack.

Steps:

• Saute sausage until brown; remove from pan and cut into small bites.
• In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
• Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
• Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
• Toss well and adjust seasoning.
• Stuffing should be moist but not soggy. Add more stock if needed.
• Transfer to a baking dish.
• Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
• Or better yet stuff it into a big fat turkey.