OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
OLD-FASHIONED SAGE STUFFING
This recipe is from "Not Your Mother's Slow Cooker Cookbook". It is good for those who fear making traditional stuffing. You may add more or less chicken broth depending on whether you like really moist stuffing or a drier stuffing. It is a versatile recipe.
Provided by quotFoodThe Way To
Categories Thanksgiving
Time 6h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat the butter until melted over medium-high heat; Add the onions, celery, and apple and cook, stirring occasionally, until softened, about 5 minutes.
- Put the bread and stuffing mix in a large bowl; Add the parsley, dried herbs, salt, and pepper and toss to combine.
- Pour the sauteed vegetables over the bread cubes and mix together; Add the egg and enough of the broth, stirring, until the ingredients are evenly moistened. Taste to adjust the seasonings.
- Coat the slow cooker with butter, olive oil, or nonstick cooking spray.
- Pack the stuffing lightly into the cooker which allows for expansion as it heats up.
- Dot with butter pieces and sprinkle with a few more tablespoons of chicken broth.
- Cover and cook on HIGH for 1 hour.
- Reduce the heat to LOW and cook until puffy and nicely brown around the edges, 4-5 hours.
- NOTE: The dressing can sit in the coooker, covered, on KEEP WARM for 2-3 hours before serving.
- Serve hot right out of the crock if you wish.
- FACTS: A 1-lb. loaf of bread will yield about 6 cups of cubed bread, 1 1/2-lb.=10 cups, 2-lb.=12 cups.
- White bread will give a lighter textured stuffing than whole wheat or whole grain.
- You will serve about 1/2 to 1 cup of stuffing per person.
Nutrition Facts : Calories 557, Fat 23.6, SaturatedFat 13.2, Cholesterol 86.4, Sodium 1414.3, Carbohydrate 74.3, Fiber 5.4, Sugar 8.1, Protein 12.5
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
OLD-FASHIONED CORNBREAD STUFFING
Steps:
- Preheat oven to 355 degrees F. Mix all ingredients together in a large bowl. Put mixed ingredients in a 9- by 4-inch loaf pan. Bake for 45 minutes.
1950S CLASSIC BREAD STUFFING/CARRIE SHERIDAN
Make and share this 1950s Classic Bread Stuffing/Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Kid Friendly
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in deep kettle.
- Add minced onion and simmer on low until glossy.
- Meanwhile, combine the rest of the ingredients [making sure the parsley has been well soaked and then dried in paper towels or a salad spinner].
- Add to the onion and heat through without burning, stirring often with a wooden spoon.
- Stuffs a 10-12 lb turkey.
- You can also just make this as a side dish and pour some chicken or vegetable bouillon broth over it when it's NOT the holidays.
Nutrition Facts : Calories 438.3, Fat 32.7, SaturatedFat 19.9, Cholesterol 81.3, Sodium 575.3, Carbohydrate 32.2, Fiber 2, Sugar 3.5, Protein 5.2
OLD-FASHIONED HERB STUFFING
Make and share this Old-Fashioned Herb Stuffing recipe from Food.com.
Provided by RecipeNut
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F degrees.
- Place bread cubes on baking sheet; bake 10 minutes or until dry.
- Melt margarine in large saucepan over medium heat.
- Add onion, celery and carrot; cover and cook 10 minutes or until vegetables are tender.
- Add broth, thyme, sage, paprika and pepper; bring to a simmer.
- Stir in bread pieces; mix well.
- Remove pan from heat; set aside.
- Coat a 1 1/2 quart baking dish with nonstick cooking spray.
- Spoon stuffing into dish.
- Cover and bake 25 to 30 minutes or until heated through.
OLD FASHIONED SAVOURY ONION STUFFING
This is an old family recipe from my father's family that was passed down by learning how to make it in the kitchen. I don't think I've ever seen it written down anywhere. My father never used to measure anything. He started teaching me how to make this when I was 10, and eventually (given that we only made this a few times a year, Thanksgiving, Christmas, sometimes Easter) when he decided I was doing it right, I became the one to make it. I found the soya sauce add-in years after I left home by experimentation... This recipe makes a lot, enought to stuff one huge turkey or two smaller ones. My kids prefer it heated in a covered casserole dish in the oven or microwave rather than cooked in the turkey, they think the turkey fat cooking in with it makes it gross. I suspect they would think that of any stuffing... Leftovers reheat well in the microwave, or can be frozen.
Provided by _Pixie_
Categories Potato
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan (big enough to hold the onions) add the onions and 4 tablespoons of the summer savoury.
- Simmer at a low heat, stirring every five minutes or so until the onions are very tender, this takes an hour or two.
- Cook the potatoes until very tender, drain and mash with the milk.
- Add the onion mixture, the bread, 1 tablespoon summer savoury, salt, pepper and optionally the soya sauce.
- Mix well (I just use the potato masher and keep mashing until well combined).
- At the point I taste the mixture and adjust salt and pepper and start adding more summer savoury until it's where I like it.
Nutrition Facts : Calories 172.1, Fat 7.1, SaturatedFat 4.2, Cholesterol 17.4, Sodium 574.5, Carbohydrate 25, Fiber 3.2, Sugar 3.7, Protein 3.4
OLD FASHIONED STUFFING
Steps:
- ALLOW the toasted bread to sit approximately 24 hours, until hard.
- PREHEAT oven to 325 degrees F. Lightly grease a 9x13 inch baking dish. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl. Melt the butter in a medium saucepan over medium heat. Stir in the onion and apple and slowly cook until soft. Remove from heat and drain.
- MIX the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use milk, if necessary, to attain desired consistency. Mix in the onion, apple, ground sage, garlic powder, salt and pepper. Press the mixture into the baking dish.
- BAKE 45 minutes in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ROAST TURKEY WITH OLD FASHIONED BREAD STUFFING
I used this recipe from Better Homes and Gardens for my first year of making Thanksgiving dinner. Judging by the results, no one knew that I hadn't cooked this meal a million times before. The turkey was perfectly moist and the stuffing was incredible! If serving a large crowd, I would double the stuffing! I ran out last year because the bird needed it all, and had to make an extra casserole of Stovetop. It didn't even compare to the homemade! This recipe is well worth the effort, and your family will thank you! You don't have to mess with the fancy turkey lacing, all I did was fasten the back and legs shut with a metal skewer and it turned out fine. Prep time does not include making bread cubes.
Provided by ChipotleChick
Categories Whole Turkey
Time 5h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- For stuffing, in a medium saucepan cook celery, mushrooms, and onion in butter until tender but not brown, remove from heat.
- Stir in sage, pepper, and salt.
- Place dry bread cubes in a large mixing bowl, add onion mixture.
- Drizzle with enough broth or water to moisten, tossing lightly.
- Season body cavity of turkey with salt.
- Spoon some stuffing LOOSELY into the neck cavity.
- Pull the neck skin to the back, fasten with a skewer.
- LIGHTLY spoon more stuffing into the body cavity (place any remaining stuffing into a casserole, cover and chill. Dot with butter and bake alongside turkey for 35-45 minutes or until heated through).
- Tuck the ends of the drumsticks under the band of skin across the tail.
- If the band of skin is not present, tie the drumsticks securely to the tail.
- Twist wing tips under the back.
- Place turkey, breast side DOWN, on a rack in a shallow roastng pan.
- Brush with oil.
- Cover turkey loosely with foil.
- Roast turkey in a 325 degree oven for 3 1/4 to 3 1/2 hours, or until a meat thermometer placed into the center of a thigh (but not touching the bone) reads 180 degrees. Make sure center of stuffing reads 165 degrees.
- After about 1 1/2 hours, turn the turkey over so that it is breast side up.
- Brush breast side with oil.
- After 2 1/2 hours, cut loose drumsticks so that thighs will cook evenly.
- When done, drumsticks should move very easliy in their sockets and their thickest parts should feel soft when pressed.
- Uncover the last 30 minutes of roasting.
- To make dry bread cubes: cut bread into 1/2 inch squares.
- (12-14 slices of bread for 8 cups cubes) Place in a brown paper bag and close loosely.
- Let stand 3-4 days, mixing up by hand each day until thoroughly dry.
- OR, spread bread cubes onto a large cookie sheet in a single layer and bake at 300 degrees 10-15 minutes or until dry, stirring twice.
- Cool.
- I highly recommend using homemade white bread (by hand or bread machine) for the bread cubes.
- You will be AMAZED at the difference in texture!
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