Brother Timothys Stuffing Recipes

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.

Steps:

• put together and cook

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

Steps:

• Preheat oven to 350.
• Melt butter in frying pan and add canola oil.
• Saute onion and celery together.
• While these are cooking, fry the bacon in another pan.
• Remove celery and onion from heat, add the cooked bacon (not the grease) and the parsley, garlic, oregano, and sea salt to the pan and mix well.
• In a large bowl put your plain croutons or dry bread cubes and the corn bread cubes.
• Pour your celery - onion - bacon mixture into the bowl and toss gently with the breads.
• In a smaller bowl stir together the eggs, half the chicken broth and the white wine.
• Pour these liquids into the bread mixture and toss gently again.
• Spread evenly into a casserole baking dish and drizzle the rest of the chicken broth over the top. For moister stuffing use a little more chicken broth.
• Cover with foil and bake for about 40 minutes, then uncover and bake for another 10-15 minutes.
• Tip: If you are using regular corn bread this amount of chicken broth should be fine, if your corn bread is dried you will need more.