RUSTIC HERB STUFFING
Make and share this Rustic Herb Stuffing recipe from Food.com.
Provided by evelynathens
Categories Christmas
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Technique One: Outside the Bird.
- Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks. The payoff? Crispy topping and more stuffing (you can fit more in a pan than in the bird).
- Technique Two: Inside the Bird.
- If you want to stuff a turkey, it's best to brine it-that way, the stuffing can cook to a safe temperature without drying out the bird. Start with your favorite brined-turkey recipe, then follow the steps below. You'll end up with moist stuffing that's infused with flavorful turkey juices.
- Preparation: For Rustic Herb Stuffing Cooked Outside the Bird.
- Preheat oven to 375°F Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
- Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
- Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
- For Rustic Herb Stuffing Cooked Inside the Bird.
- Preheat oven to 350°F Drain turkey. Rinse under cold running water; pat dry.
- Place stuffing in glass bowl. Microwave on high until instant-read thermometer registers 130°F, stirring occasionally, 5 to 8 minutes. Fill cavities loosely with warm stuffing (do not tie legs). Place remaining stuffing in baking dish; moisten with up to 1/2 cup broth. Chill while turkey roasts.
- Place turkey on rack in roasting pan; brush with olive oil. Roast until instant-read thermometer inserted into stuffing registers 165°F (thigh will register 170°F), adding water to pan to prevent scorching, about 3 1/2 hours.
- Let turkey rest 30 minutes. Meanwhile, bake chilled stuffing until golden, 30 minutes.
Nutrition Facts : Calories 1693.8, Fat 86.6, SaturatedFat 29.4, Cholesterol 696.3, Sodium 1345.1, Carbohydrate 33.6, Fiber 3.4, Sugar 1.6, Protein 182.8
RUSTIC HERB STUFFING
Provided by Rochelle Palermo
Categories Herb Side Bake Thanksgiving High Fiber Parmesan Fall Thyme Oregano Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
- Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD: Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
- Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
- Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by Food Network
Categories side-dish
Time 55m
Yield 18 (3/4-cup) servings
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- 2. Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- 3. Bake 35 minutes or until heated through and lightly browned.
CLASSIC HERB STUFFING
Make this savory stuffing, featuring poultry seasoning and thyme, a holiday tradition at your house. The oven-baked stuffing is the perfect complement to roasted turkey or turkey breast.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
- Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
- Bake 35 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 614.9 calories, Carbohydrate 103.3 g, Cholesterol 29.6 mg, Fat 14.9 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 7.6 g, Sodium 2468.1 mg, Sugar 11.8 g
TRADITIONAL HERB STUFFING OR DRESSING
Here is a good basic stuffing &/or dressing recipe. It has mushrooms and nuts and all the other good things that one thinks of when you visualize a turkey roasting away.
Provided by Manami
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Butter a pretty casserole dish 15"x10" baking dish or a souffle dish would be perfect.
- Melt butter in large skillet and add mushrooms, onions, & celery.
- Saute for 3-5 minutes until translucent.
- Add garlic and cook for another 2-3 minutes.
- Now add salt, thyme, rosemary, sage, black pepper, savory, parsley & poultry seasoning & mix well.
- Add nuts and mix well again.
- Beat the eggs.
- Place bread into a large bowl along with vegetable mixture, beaten eggs and 1 cup warm chicken broth or vegetable broth.
- Continue mixing and pouring in broth until stuffing looks moist, use at least 4 cups of stock or broth. It should not be too dry - remember you are going to bake it.
- Transfer stuffing to prepared dish.
- Cover with buttered foil and bake until heated through, about 45 minutes.
- Uncover and bake until top is golden brown, about 15 minutes.
- Variations:*To keep Kosher use the margarine and **For Kosher or Vegetarian - use the vegetable broth.
Nutrition Facts : Calories 445.6, Fat 34.9, SaturatedFat 12.6, Cholesterol 82.5, Sodium 880.2, Carbohydrate 25.8, Fiber 2.2, Sugar 5.2, Protein 9.3
ITALIAN SAUSAGE AND BREAD STUFFING
Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.
Provided by Gina Marie Miraglia Eriquez
Categories Gourmet Thanksgiving Side Stuffing/Dressing Sausage Bread Pork Parmesan Bake Christmas Fall Winter Peanut Free Tree Nut Free Soy Free
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter baking dish.
- Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
- Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
- Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
- About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
- Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).
CHESTNUT STUFFING
If you love stuffing don't just stop at one. Cook one inside the turkey to help keep it juicy, then cook another separately. This classic chestnut, bacon and herb stuffing is packed full of flavour and perfect for Christmas.
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 50m
Number Of Ingredients 10
Steps:
- Fry the onion in the butter for 5 mins. Add the mushrooms, then fry for 5 mins more.
- Tip into a bowl, then lightly stir in the other ingredients with plenty of seasoning. Stuff into the neck end of the turkey, or spoon into oiled muffin tins (half-fill to make 8 servings) and bake for 30 mins alongside the turkey.
Nutrition Facts : Calories 262 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.29 milligram of sodium
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- Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
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- Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
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