SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
SWEET AND SAVORY ROOT VEGETABLE STUFFING
Provided by Giada De Laurentiis
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Grease a 13- by 9- by 2-inch glass or ceramic baking dish with 1 tablespoon of the butter. Grease a 15- by 12-inch piece of foil with 1/2 tablespoon of the butter. Set aside.
- In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter and 2 tablespoons of the olive oil.
- Add the carrots, parsnips, leeks, butternut squash, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook stirring frequently, until the vegetables start to soften, about 15 minutes. Add the remaining olive oil, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the thyme, allspice, apples and lemon zest. Cook for 5 minutes. Remove the skillet from the heat and cool slightly.
- In a large bowl, toss together the bread cubes and eggs until coated. Add the cranberries and apple juice concentrate. Add the vegetable mixture and toss to coat. Place the mixture in the prepared baking dish and sprinkle the remaining butter pieces on top. Pour the vegetable stock over the top and cover the baking dish with foil, buttered-side down. Bake for 40 minutes. Remove the foil and continue to bake until the top is slightly crisp and brown in spots, 20 to 25 minutes longer. Let the stuffing rest 10 to 15 minutes. Sprinkle the goat cheese on top if using, and serve.
THE BEST SOURDOUGH STUFFING
This is the best Thanksgiving stuffing I've ever made or eaten. The cubed sourdough bread and bountiful herbs impart such delicious flavors that you'll want to make it year-round. Used bread from your freezer stash or bake one or two quick No Knead Sourdough Breads a few days or weeks ahead.
Provided by Melissa Johnson
Categories Recipes
Time 1h35m
Yield 8-12
Number Of Ingredients 16
Steps:
- Chop the onions, celery, mushrooms, garlic, optional walnuts or chestnuts, and herbs.
- Melt the butter in a large skillet over medium heat. Add the onion, celery, mushrooms, and garlic. Saute and add salt and pepper to taste (the amount you use will depend on your preference and your stock e.g. homemade unsalted or not).
- When the vegetables have softened, add the herbs and optional nuts, and saute for another minute or so, then add 1 cup of the stock.
- In a medium bowl (with a pour spout if possible), beat the eggs, then add the remaining 2 cups of stock.
- Place your cubed sourdough bread in a large mixing bowl. (You could put the bread directly in the baking pan, but stirring may be difficult.)
- Pour the saute mixture over the cubed bread and mix. Then pour on the stock-egg mixture and fold everything until it's thoroughly combined.
- Preheat your oven to 350°F and lightly oil or butter a 9x13 baking dish.
- Transfer the mixture to your baking dish and spread evenly, cover and let sit for about 20 minutes for the bread to absorb the liquids.
- After the rest, if the top bread cubes seem dry and there is no loose liquid underneath, sprinkle on 1-2 cups of water, stir everything again inside the pan, and then put the pan in the oven.
- Bake for 45-50 minutes, until the internal temperature is at least 160°F. Cover with foil if the stuffing begins to brown too much.
- After removing from the oven, sprinkle with additional fresh herbs if you want.
SAVORY STUFFING BREAD
This bread is used to make dressing/stuffing for turkey or other fowl.
Provided by Rarik
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
- Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
- Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 37.3 g, Cholesterol 23.3 mg, Fat 4.7 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 447.7 mg, Sugar 3.4 g
SAVORY STUFFING BREAD
Poultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY SOURDOUGH-CRANBERRY STUFFING
Perfect for the Holidays! Be creative with your stuffing, prepare as directed for an updated classic, or try the suggested add-in ingredients to suit your taste.
Provided by kdobson7
Categories Christmas
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat a medium skillet over medium heat.
- Add olive oil, red onion, celery, and bell peppers and sauté for 4 to 5 minutes, or until vegetables are tender.
- Add chicken broth, sage and salt and pepper to taste.
- Use a serrated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes of FRANCISCO Sourdough Bread in a large bowl and pour vegetable/broth mixture over the bread.
- Add eggs and stir to combine.
- Spoon mixture into a 1 ½ quart shallow baking dish.
- Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted.
- Toasting Tip: Make your favorite stuffing recipe better, with fresh toasted cubes. Buy loaf of FRANCISCO Sourdough, French or Sheepherders, trim crusts, cut into ½ inch cubes, spread on baking sheet. Toast at 400° until they just begin to brown, about 10 minutes. Cool completely and store in covered container until ready to use. You can prepare a day or 2 before Thanksgiving.
SOURDOUGH BREAD STUFFING
Make and share this Sourdough Bread Stuffing recipe from Food.com.
Provided by Galley Wench
Categories < 4 Hours
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets.
- Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes.
- Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
- Add the optional mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes.
- Add celery, onion, 2 tablespoons butter, and thyme.
- Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes.
- Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine.
- Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl.
- Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid.
- Pour the mixture into the greased baking dish, and sprinkle with parsley.
- Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
- Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Nutrition Facts : Calories 387.2, Fat 17.6, SaturatedFat 10.4, Cholesterol 40.7, Sodium 578.2, Carbohydrate 46.7, Fiber 2.4, Sugar 3.2, Protein 12.2
SAUSAGE AND SOURDOUGH STUFFING
Savory stuffing, a classic, and enough for an 8- to 12-pound turkey. Can also be doubled. Also excellent to make in advance and refrigerate until it's time to bake/roast. This recipe came about when I decided to marinate a turkey in salt brine. Most packaged stuffings are too salty to put in a brined turkey. This stuffing is outstanding. Simply scrumptious. My husband, who hates stuffing, loves it.
Provided by CookieMonkey
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a baking dish.
- Heat 1/2 cup water in a Dutch oven over medium heat. Add sausage and cook, breaking it up into 1-inch pieces until no longer pink and most of the water has evaporated. Drain and discard any grease.
- Add butter and increase heat. As sausage starts to sizzle, add onion, celery, and garlic. Cook to a light to medium brown, 5 to 7 minutes. Add 1 1/2 cups chicken broth and bring to a gentle boil. Add parsley, sage, and rosemary; cook for 2 to 4 minutes.
- Add bread cubes and turn gently to moisten, being careful not to break them. Add more chicken broth in 1/4-cup increments, if needed. Taste and season with salt and pepper, being careful not to burn yourself. Transfer stuffing to the prepared baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until golden brown, another 30 minutes.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 23.1 g, Cholesterol 32.2 mg, Fat 12.7 g, Fiber 1.7 g, Protein 9.2 g, SaturatedFat 6 g, Sodium 575.2 mg, Sugar 2.3 g
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