No Fail Bread Dressing Recipes

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BREADLESS STUFFING

After the holidays, I had an extra turkey breast in my freezer. Since starting the 'South Beach Diet,' I couldn't figure out how I could make a great stuffing for phase one. I think I have come close. This is a lot better than I even though it would be!

Provided by J McDonald

Categories     Side Dish     Stuffing and Dressing Recipes     Vegetarian Stuffing and Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 12



Breadless Stuffing image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.
  • Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.
  • Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil.
  • Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 23.4 mg, Fat 5.1 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 0.8 g, Sodium 777.9 mg, Sugar 0.7 g

2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
½ cup diced celery
⅓ cup diced onion
½ cup water
1 ½ cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
1 egg
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper

NO-FAIL BREAD DRESSING

what a great healthy way to do dressing, for the holidays or just when your in the mood for it.

Provided by Teresa Green

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 12



No-Fail bread Dressing image

Steps:

  • 1. Heat oven to 325 degrees,Place bread cubes in large bowl. Butter casserole dish.
  • 2. Saute the vegetables: heat butter in saute pan. Cook onions until limp. Add celery, cook until lightly browned.
  • 3. Assemble the dressing: Scrape veggies into bowl with bread. Sprinkle in herbs, if using unseasoned bread cubes, start with about 1 teaspoon each of sage, marjoram, and thyme, grindings of pepper and salt, to taste, plus a pinch or two of cayenne. Season lightly, you can always add more.
  • 4. While tossing, drizzle in enough broth to moisten mixture throughout, but not so it's sopping. Taste for seasoning, adding more if desired. if you prefer dense dressing, first add broth to barely moisten the mixture and correct seasonings. Then mix in the beaten egg and combine. wait a few minutes, allowing broth and egg to saturate the bread, before adding any more broth.
  • 5. Bake dressing: Spoon mixture into buttered baking dish, do with butter. Cover mixture with a sheet of parchment and then tightly with foil. Place in oven and bake 45-60 minutes until piping hot and set. During the last 10 minutes of baking, remove foil and parchment, allowing top to brown. Sprinkle lightly with paprika during the final minutes.

2 lb dried bread cubes or stuffing mix
1 stick butter plus softened butter to coat, dot casserole
3 stalks celery, trimmed, cut into medium dice
1 qt chicken broth
2 large eggs
1 tsp dried sage
1 tsp thyme, dried
1 tsp marjoram, dried
pinch salt to taste
pinch pepper to taste
pinch cayenne pepper to taste
pinch paprika to taste

HOMEMADE BREAD STUFFING

This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.

Provided by Mary Guilds

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h25m

Yield 16

Number Of Ingredients 9



Homemade Bread Stuffing image

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.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g

1 cup butter
¾ cup chopped onion
1 ½ cups chopped celery with leaves
9 cups soft bread cubes
2 teaspoons salt
1 teaspoon dried sage leaves
1 teaspoon dried thyme leaves
1 teaspoon poultry seasoning, or to taste
½ teaspoon ground black pepper

CLASSIC BREAD DRESSING

This is the classic bread dressing I make every year for Thanksgiving. I think it's from a Betty Crocker cookbook. Just posting it here to keep track of it.

Provided by DragonIady

Categories     Thanksgiving

Time 1h

Yield 1 9x13 pan, 8 serving(s)

Number Of Ingredients 8



Classic Bread Dressing image

Steps:

  • Make bread cubes ahead of time and set out on counter so they can get a little "stale.".
  • Melt margarine in dutch oven over medium-high heat.
  • Cook celery and onion in margarine, stirring occasionally, until tender; remove from heat.
  • Toss celery mixture and remaining ingredients.
  • Pour dressing into a greased casserole. Cover with lid or aluminum foil and refrigerate until about 30 minutes before poultry is done.
  • Bake uncovered in the same oven with the poultry about 45 minutes or until hot. Spoon poultry drippings over stuffing as it cooks.
  • Continue to bake the dressing while you let the poultry stand 15 minutes before carving.

3/4 cup margarine or 3/4 cup butter
2 large celery ribs, chopped
3/4 cup onion, finely chopped
9 cups soft bread cubes (15 pieces, I like to use a bread that's nutty or grainy)
1 1/2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

BREAD STUFFING

Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 10

Number Of Ingredients 8



Bread Stuffing image

Steps:

  • Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat.
  • Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.
  • Use to stuff one 10- to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rectangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer.

Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1/2 Cup, Sodium 540 mg

3/4 cup butter
2 large celery stalks, chopped
1 medium onion, chopped (1/2 cup)
9 cups soft bread cubes (15 slices)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper

MOM'S STUFFING

I love Stove Top Stuffing. There. I said it. But when my family needed to remove gluten from our diet, we were desperate for a good stuffing/dressing that we could eat -- holidays are just not the same without the food you love. This is my own recipe, and I'm very proud of it :) My family loves it so much I always have to...

Provided by Tam D

Categories     Other Side Dishes

Time 1h30m

Number Of Ingredients 8



Mom's Stuffing image

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!

1/2 c butter
2 large yellow onions, chopped
2 c celery, chopped fine
12 c bread cubes*
1 1/2 tsp each: marjoram and salt
3/4 tsp each: sage, thyme, pepper
1 tsp parsley flakes
1/2-1 c chicken broth

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